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    Blichmann Top Tier - Manifold routing question

    Just finished installing the propane gas manifold on my Blichmann Top Tier, and I have a question for you guys regarding the positioning of the gas supply line for the second tier. Take a look at this picture: Is the proximity to the...
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    The fermentation temperature gradient - Myth?

    Most of us know that fermentation is an exothermic process, meaning it produces heat. That is why we often notice that the temperature reading on the carboy (if you have a Fermometer attached) is higher than ambient temperatures. A 6 - 8 degree difference between AIR temperature and WORT...
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    The first ever certified master cicerone

    Just saw this article that talks about Andrew Van Til, the first person to ever become a "certified master cicerone" (the beer equivalent to a wine sommelier), a program directed by Ray Daniels. The most interesting bits are towards the end of the article when it goes over the requirements and...
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    Using a baseline when evaluating a beer

    A few years ago I was on a tour of Bell's brewery and the tour guide (John Mallett) mentioned that every batch of Bell's beer is taste-tested against Coors Light to ensure consistency. He said that Coors Light is notoriously consistent in taste and body, and so each batch of Bell's beers is...
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    Beer buzz: Founders top-secret and cryptically mysterious 'Nemesis'

    Stumbled across this article and thought I'd share, as I hadn't heard anything about it up to this point... November 16, 2009, 7:00PM Jonathon Gruenke / KalamaBrew GRAND RAPIDS/SECRETVILLE — At the...
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    Yeast Wars

    My father deals with water treatment in Ethanol plants, so we usually have interesting discussions regarding the parallels between homebrewing and corn ethanol production. He mentioned the other day that a "yeast expert" from one of the industrial yeast suppliers was telling him about their...
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    Bell's Eccentric Cafe news

    I was visiting the folks this weekend in Kalamazoo and stopped by the Bell's brewpub (Eccentric Cafe) on my way out of town. Two things of interest: 1) Hopslam is on-tap at Bell's brewpup. Surprised and confused, I asked the bartender what was going on. Apparently Bell's wanted to enter the...
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    Highly carbonated the carboy?

    Quick history, I brewed an extract version of EdWort's Pale ale about a month ago, and my fermentation temperature got out of hand and may have gotten as high as 72. This isn't dangerously high, but it was high enough for the Nottingham to throw off phenols. Beyond that, everything seemed to...
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    45 minute extract boil

    If my first hop addition is scheduled for 45 minutes, and I'm brewing with DME (and specialty grains), is there any reason I have to boil for the full 60 minutes? I can't figure out why that would be important, but wanted to double check.
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    Racking onto yeast cake

    If I have two brews that I want to use the same yeast with, and plan on racking the second beer onto the yeast cake of the first, do I need to do anything special? There is a green krausen ring composed of hops/trub that worries me a little, but I'm not sure how I would clean it off without...
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    Beer Floaties

    I'm drinking a pale ale and noticed a bunch of particulate floaters hovering in the beer. EDIT: This is Bell's Pale Ale What are these?
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    Small Dry Hop addition (0.5 oz)

    Is this a common technique? Most dry hopped IPA's have a large addition (1.0oz or more), but if I were to add .5oz of Centennial leaf to a 26 IBU pale ale (similar to EdWort's Haus PA), would it seem out of place? Is it important to have bitterness to balance the citrus notes? Is it important...
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    Beer Label Information Standards

    There ought to be a set of (voluntary yet widely adopted) standards that all microbreweries follow in regards to the information present on the labeling of their bottled beer. Three key pieces of information should be clearly stated, in addition to the ABV: o Bitterness (IBU): Already...
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    Masking phenols/esters with dry hopping

    Is this an advisable technique? I'm brewing a pale ale, and the fermentation temp must have been too high (~70 - 72), because the hydro sample has a clove taste. I'm not adverse to this flavor, but for this particular beer I would prefer to get rid of it (or just hide it). Could a medium...
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    Hefe aroma from Nottingham?

    The following brew of mine has been in primary for a week and a half: 6.00 lb LME Pilsen Light (Briess) (2.3 SRM) Extract 75.00 % 1.00 lb LME Sparkling Amber Liquid (Briess) (10.5 SRM) Extract 12.50 % 1.00 lb Caramel Malt - 10L (Briess) (10.0 SRM) Grain 12.50 % 0.40 oz Centennial [10.90...
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    Beer tasting terminology

    After browsing through the BJCP Style Guidelines for Beer, Mead, & Cider, I've come across some terminology that is a bit difficult to comprehend. The first is the term "legs". For instance, in the description of a Strong Scotch Ale, it says: "Appearance: Light copper to dark brown color...
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    Warm - Cold - Warm - Cold = Bad beer?

    Hey guys, Multiple times over my (relatively short) homebrewing career, I've had people ask whether or not it's true that beer goes bad if it transitions from warm to cold more than once (i.e. purchased from an uncooled shelf at the store, placed in the fridge, removed from the fridge a few...
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    Breakfast Stout Recipe Review

    Hi everyone, I'm relatively new to brewing, and as such I want to pick your brains a little regarding my next brew. For my fourth ever batch, I would like to brew a beer that closely resembles Founder's Breakfast Stout (Founders Breakfast Stout). I found a clone recipe online, written by...