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  1. R

    Exaggerated haziness with Mosaic hops?

    Has anyone else noticed Mosaic tends to lend a haziness to a beer, even when not aiming for it? I have a base pale ale recipe I run with when testing out new hops or test hot-side and cold-side combos (or just save when I find a keeper) and one of my favorites is a Mosaic/Amarillo or...
  2. R

    Two-hop combinations for simple ale ideas?

    Recently I've developed a fairly straightforward base recipe (mostly pale malt, with some Munich and CaraAmber for color/body) from which I've been trying out different hops in a take on a SMaSH ale. But since I've found that fairly dull except for hop trials, I've also been jumping off into...
  3. R

    Notable/interesting hippo combos?

    Recently I've developed a fairly straightforward base recipe (mostly pale malt, with some Munich and CaraAmber for color/body) from which I've been trying out different hops in a take on a SMaSH ale. But since I've found that fairly dull except for hop trials, I've also been jumping off into...
  4. R

    Grainfather small batch/low-gravity failures?

    Hey there! I've been brewing for years now and finally made the leap into getting a Grainfather, thinking it'd get me more reproducible and consistent results. My first two batches through (roughly 5%, 23L batches of pale ales) were resounding successes. I didn't have any issue with the...
  5. R

    Constantly high perceived bitterness?

    Hey all-I've been brewing for years now and, historically, have always found my beers to be reasonably accurate with what I was aiming for. Recently, however, I've managed to bump my efficiency from around 65% to 70-73% primarily thanks to better temp control and by adding a higher-temp mash-out...
  6. R

    British Ale with Kweik Yeast?

    Hey all! So I'm pretty much in love with british bitters/ales in general. Simple, quick, low-ABV, not to mention cheap as heck for the level of enjoyment I get out of them. But I almost exclusively use S04 yeast for them and I've had issues in the past with anything over 18C/65F. With summer...
  7. R

    Mosaic Pale Ale

    I modelled this one off a quaffable Amarillo Pale I found here: https://www.homebrewtalk.com/forum/threads/amarillo-pale-ale.659382/ with a fair few modifications based on what I had on-hand. I decided I wanted something that was juicy like a NEIPA but not over the top in either that or ABV...
  8. R

    Monk fruit extract/new dogfish clone?

    Saw this article: https://www.esquire.com/food-drink/drinks/a25891073/dogfish-head-low-calorie-ipa-beer-monk-fruit/ And couldn't help but think this would be great to have around the house as an easy-drinking, low-calorie session IPA. Has anyone had any experience being anything with non-calorie...
  9. R

    Pale malt vs extra pale malt?

    Hey all-I'm in Europe, and my grain choices tend to be a bit limited. Generally I can only get Weyermann Pale Ale malt, which clocks in around 5-6EBC. Sometimes I can get maris otter (about the same) but on rare occasions I see Weyermann Extra Pale or Extra Crisp Maris Otter (both around 2EBC)...
  10. R

    Off-flavors with US05

    Hello all-I've been having some recent issues with S05 which mirror an earlier issue I was seeing with S04 a couple years ago. The thought back then was that I was fermenting too hot and I've now gone through 3 batches which seem to have the same off-flavors. I've done both Pale and Maris Otter...
  11. R

    Too hot for fermenting, too cheap for a proper solution

    So it's been so hot in Europe for so long even my basement's too hot to ferment (ended up with a terribly off-flavoured IPA last week-it was almost 30C/85F when I checked it thanks to the fermenting heat) so I'm trying an alternative solution: 20L tub in a 30L tub with a slow trickle of water in...
  12. R

    Rhubarb Berliner?

    I have a standard kettle-soured berliner recipe I use, but I've found it a bit too sour for my taste in the summer. Coincidentally I happen to have about 5kg/10lbs of rhubarb in my freezer I'd been saving for brewing and thought the two might make a good match. Does anyone have any advice or...
  13. R

    Help with beer body/general concepts

    Ok, so a little background: I'm not a new brewer, I just haven't bothered with most of the 'details' for the past couple years. I've probably done about 40-50 batches in the past couple years, most of solid quality, a few misses. But one thing that's always gotten me is how some of my beers end...
  14. R

    Off-flavors with S-04/English ales

    So I've been brewing British ales off and on for the past year. Throughout, I've had some issues with off-flavors. I can't for the life of me sort out what it is, nor can I put my finger on what the flavor is. It's not specifically 'off', it's just a slightly ?flat? flavor in the fermenting wort...
  15. R

    Grapefruit radler from failed pilsner?

    So I screwed up a pilsner I made a few months ago due to a C/F conversion issue (mashed at 64.5C instead of 69C) which left me with an OG of 1.033. Just measured my FG and came out to 1.005, so 3.6%. Far too low for a pilsner, though the flavor's nice. So I was thinking of doing a radler...
  16. R

    Lacto vs yeast questions

    So I was posting some of this elsewhere, but I figure it makes sense to pull it into its own thread. I've spent some time poking around the forums but haven't found any specifics, so here goes... I just brewed my first Berliner Weiss with White Labs WLP677 lacto strain. OG of 1.039, could...
  17. R

    First Berliner Weiss

    So this is my first berliner weiss and I'm a bit confused as to how it works. I mashed a simple roughly 70/30 pilsner/wheat malt mix, boiled for 15 minutes just to get it down to the right dilution and ended up with 1.033 before pitching my lacto culture. It's been going (at room temperature)...
  18. R

    Off-taste in maris otter-based bitter-help!

    Hey all-so I did a Maris Otter-based English Bitter last week and it's come out a bit odd. Fermentation's not finished, but there's a definite off flavor/taste in the beer that I can't quite pinpoint. It's almost like it's 'sharp' or maybe a touch 'tart'. Not soured, just quite a strong flavor...
  19. R

    Bottling - when/how to add sugar

    So I'm sure this has been asked before, but a couple searches didn't turn up what I was looking for. So I've identified the amount of sugar I need based on the amount of atmospheres of CO2 I want in my beer, add that to some boiled water and then pour it into my bottling tub and mix. A few...
  20. R

    Stovetop brewing on a (relatively) small stove

    Hey all-so I used to brew back home (or, more accurately, was an assistant for a friend who brewed properly) and now that I've moved to Europe I'd love to get back into it. Come to find out there's a brew shop literally a block away from my house, which is stupifyingly convenient, so I'm eager...
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