Search results

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

  1. dbsmith

    Question: Is it possible to know mineral content of brewing water from a finished beer.

    I'm curious to know if it is possible to perform an analysis on a beer sample and use this data to estimate mineral content of the brewing water (either because it is unchanged or from using a formula). I'm mostly interested in gypsum specifically, but am just curious if this is viable.
  2. dbsmith

    Recommendations for water lab analysis

    Wondering if anyone has any good lab mail-in analysis recommendations for testing my water. I'm aware I can look at water reports, but I'd like to get the test done
  3. dbsmith

    Chuckanut Pilsner Intel

    I'm looking for some inside information. <nervous glance from side to side> There is a brewery called Chuckanut brewery in Bellingham, Washington. Link: Chuckanut Brewery and Kitchen | Award Winning, European Style Craft Beers They brew one of my most favorite pilsners of all time, the...
  4. dbsmith

    Trouble with ginger beer fermentation

    Hi all, I am an experienced beer/mead/cider brewer, but I am making an alcoholic ginger beer at the moment for the first time and having some strange occurrences. The recipe is taken from a recent BYO magazine. In the primary fermentation, there is 5 gallons of water with a tablespoon of...
  5. dbsmith

    Imperial Stout Imperial Coffee Stout

    72% efficiency, 7.7% ABV 13 lbs American 2-row .5 lbs Carafa III 1 scoop of favorite coffee 1oz Warrior (18.2%) 60 min- ~year old in the freezer 1oz Cascade (7.70%) 60 min 2oz Cascade (7.70%) 10 min Grind Carafa and coffee in a coffee grinder, then steep it in about .5 qts of cold...
  6. dbsmith

    Business questions

    So a friend asked me "Why don't you sell your beer?". I told him that there are many laws and a lot of red tape around opening a business, yadda yadda yadda.... But it kind of made me think. If I sold one really tasty beer to say one or two pubs (just a couple kegs here and there...depending...
  7. dbsmith

    Friends don't let friends brew bad beer. Share your bad recipes!

    I thought this would be a fun thread for sharing our not-so-great experiments. Post your experiment gone wrong. Maybe this can serve as a guide to people trying strange ingredients or hop combinations. Brewers are typically experimenters, and there's no shame in a fail! I'll start with my...
  8. dbsmith

    Someone needs to get this statue a beer!

    http://www.cnn.com/2013/06/25/world/europe/uk-spinning-statue-mystery/index.html?hpt=hp_c4 (CNN) -- The museum officials were stumped. A statue is supposed to stand still, not rotate all by itself. But this one at the Manchester Museum seemed to have done just that. Turned around 180...
  9. dbsmith

    What do you do with your excess beer from bottling?

    I felt a bit creative (and hungry) and used it to make some beer battered shrimp. I'm currently using the left over batter to make some tasty IPA pancakes! Nice and hoppy. What do you you do with it? Keggers: no one asked you :D
  10. dbsmith

    Advice on a bet

    So I made a bet with a couple friends about the alcohol content of a particular beer. If it was below 7.2, they win, if above, I win. If 7.2, we push. Anyway, they tell me that they asked a rep/brewer from the company and they said it is 7.1. I decided to test the beer myself, and based off...
  11. dbsmith

    Worst beer article ever.

    http://shopping.yahoo.com/news/canned-beer-taste-test-211637286.html Epicurious tried ten brews; three merit a spot in your fridge. Apparently, Noah had some brew stashed aboard the Ark. In ancient Babylon, clay tablets were used to record recipes for this thirst-quenching beverage. The...
  12. dbsmith

    pH and temperature

    I have a question about pH 'correction'. I have seen it advocated to adjust the pH reading when it is being taken at mashing temperatures. But, I have to ask, why? It seems that the %ionization for a weak acid will increase with more heat, due to the increase of available energy. Ka values...
  13. dbsmith

    Hops and medicine

    I thought that this was pretty cool: http://www.washington.edu/news/2013/01/29/beers-bitter-compounds-could-help-brew-new-medicines/ January 29, 2013 Beer’s bitter compounds could help brew new medicines By Vince Stricherz News and Information Posted under: Health and Medicine...
  14. dbsmith

    Tried my first mead

    I'm looking for some advice. I know that many beer brewers here also make mead. I tried mead for the first time, and I wasn't all that impressed. I drink beer, wine(red and white), and some liquor too, and appreciate them all...but the mead just seemed a bit..bland. The mead I tried was...
  15. dbsmith

    Asian Grocery Maltose

    I have seen a few post questions about using the maltose found in many Asian grocery stores but have not seen any experiments showing gravity and fermentability, so I figured that I would. If I recall, the 500g container cost between $1 and $1.50. Ingredient used: Elephant King Maltose (Best...
  16. dbsmith

    Weizenbock Blair's Weizenbock

    EDIT: IBU: 17.1 (if a mod could fix this it'd be great) 8 lbs Wheat Malt, Ger (2.0 SRM) Grain 44.3 % 4 lbs 14.4 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 27.1 % (4.9lbs) 4 lbs 4.8 oz Munich Malt - 10L (10.0 SRM) Grain 23.8 % (4.3 lbs) 8.0 oz Caramel Wheat Malt (65.0 SRM) Grain 2.8 % 4.0 oz...
  17. dbsmith

    Stratified Mashing Techniques

    After reading an article in Brew Your Own magazine (V.17 No. 7) about no-sparge brewing I figured that it would be worth a try. Not sparging has several advantages that I feel are valuable over mash efficiency and saving a couple of dollars. Because of the constraints of living in an apartment...
  18. dbsmith

    Smack Pack fail

    So last night I brewed a Belgian Wit, and when it was time to pitch the Wyeast 3944, I realized after opening that the smack pack inside had barely been punctured. It was a hole small enough to let out the air to make me think it burst, but not big enough to let most of the yeast nutrient out...
  19. dbsmith

    A question of style

    So I brewed an ale that was intended to be similar to a Sam Adams Boston Lager, with German hops and a nice amber color (just an ale instead of a lager). Anyways, I finished brewing it and it came out MUCH darker than I anticipated. It looks very much like an English Brown Ale...but has that...
  20. dbsmith

    Oh gosh...biggest noob mistake ever.

    So...after all of my hard work and diligence put into brewing my first dunkelweizen, I made a horrible noob mistake. I was slightly intoxicated :drunk: while bottling, and I forgot to boil the priming sugar in water. Instead I just put it into the bottling bucket and stirred it around with a...