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  1. M

    Chocolate Espresso Stout

    Not really preferred, just easier IMO. You don't need the flavor profile from a liquid yeast for this beer... you're probably using a generic ale yeast anyhow. You also get more live cells from pitching a dry packet than a vial without a starter. So I'd go S-05 and be done with it. As for...
  2. M

    Chocolate Espresso Stout

    I would actually use dry yeast for this... S-05... pitch 1 or 2 packages dry. Also I would use a few drops of infant gas drops. This beer has been known to blow the airlock out of my fermenter. Thick black wort blown all over a laundry room will test a marriage. :) -J
  3. M

    Chocolate Espresso Stout

    The later addition hops are not really all that important as you won't be able to smell them anyhow. I would mix the coca with the wart and add it in the last 5 min or so with the sugar. You don't want to chance burning the sugar or the coca. -J
  4. M

    WTB: March pump

    Looking for an 809 in good condition, or any other mag pump that can handle boiling wort. -J
  5. M

    Chocolate Espresso Stout

    OK, so I brewed again (this took 1st place at last years BUAC brewfest (www.brewingupacure.org) so I had to have it at this years event. Anyhow, being a lazy bastard, I took the espresso and added it straight to primary after chilling. The espresso is REALLY powerful, almost so much it drowns...
  6. M

    Chocolate Espresso Stout

    I brewed this again Sunday (it's the house stout) and boy did it ever make a mess. Blew past the lid on the fermenter and was all over the laundry room. At least it smells good :) -J
  7. M

    My $25 15 gallon fermenter.

    I think I can do that... I'm brewing friday. -J
  8. M

    My $25 15 gallon fermenter.

    I actually went without the bags and got a cheap sump pump on ebay to clean the barrels. Sit the pump in a large plastic rubbermaid. on the outlet of the pump I put a 90 elbow with 1" piece of PVC, so that the barrel would just slide over the PVC and drain back into the rubbermaid fill with...
  9. M

    Non-Alcoholic homebrew

    How about only doing an initial 30 min boil adding your bittering hops, then chill and ferment. After fermentation, rack to the boil kettle and boil again for 30 min adding your flavor and aroma hops before chilling a second time and straight to keg. Thoughts? -J
  10. M

    Chimay Triple Clone

    Yes, the monks probably don't add spices or lemon, but they probably get those flavors from their yeast/fermentation techniques. -J
  11. M

    Chimay Triple Clone

    Looks pretty good... I'd do a 90 min boil, yes, but I would add hops at 60 and 5. One thing when adding sugar... It takes longer to dissolve than DME, so make sure it doesn't lay in a lump at the bottom of the pot and scorch. You will love WLP500. It's a fantastic yeast. -J
  12. M

    Chocolate Espresso Stout

    I doubt you'll notice much if you omit the brown sugar. -J
  13. M

    Chimay Triple Clone

    Here you go. This is AG, but it is very close to the real deal. If anything, you may want to decrease the base malt, and add even more table sugar to keep the OG the same. For those doing AG with this recipe, It is best if you use filtered water and do not use 5.2. You want soft water for...
  14. M

    Clear candy sugar vs table sugar (sucrose) for Belgian

    Well, Had I not been so lazy before the post, I would have found that a search would have turned up this thread, which pretty much answers my own question. https://www.homebrewtalk.com/f12/candi-sugar-v-table-sugar-72796/?highlight=table+candy+sugar Sorry guys. -J
  15. M

    Clear candy sugar vs table sugar (sucrose) for Belgian

    When brewing a Belgian, what is the difference between using clear candy sugar and just using straight table sugar? I don't really understand the chemical differences between the two, nor how/if they react differently during fermentation. I can understand how a dark candy sugar will give...
  16. M

    Again a stuck/slow fermentation and must have my beer kegged in 1 week. What to do?

    They are sitting at 70 right now. When I get home, I plan to get them next to a radiant heater and bring them up to about 80 or so. -J
  17. M

    Again a stuck/slow fermentation and must have my beer kegged in 1 week. What to do?

    Our brewclub puts together a brewfest every year for Cystic Fibrosis, and everyone brews a bunch of beer to donate and pour. It's a lot of fun, gets the word out about homebrew and everything we make goes to a great cause. So I brewed a stout and a pale a few weeks back and they have ceased...
  18. M

    Safbrew T-58, what is it good for?

    I've made very good wheat beers with it.
  19. M

    Primary Pale Liner (BeerInBag)

    Hey BeerCanuck... How thick are those liners? -J
  20. M

    Larger Fermenters... 10 gallons+

    I bought those ebay ones before someone said they had a problem with flavors in the beer from the soda. I started to do some research and found that people have had good luck cleaning out the funk with a 5 day bath in baking soda water followed by a 5 day bath in bleach water. That's what I'll...
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