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  1. beekgeek

    Well i just got my refractometer!

    Which Hanna did you get? Looking at the HI 96841 -- but notice it has the disclaimer "Cannot be used with finished beer or other fermented beverages". Are you able to use it both pre and post ferment?
  2. beekgeek

    2021 Gluten Free Homebrew Survey

    Survey Swag Updates! We still need about 80 responses to reach our 10% target. We’ve got a few new draw prizes to offer that may help inspire you to participate: - Brewer's Friend ( has offered 2 one-year premium memberships to their online brewing software. No Ads, unlimited recipes & brew...
  3. beekgeek

    2021 Gluten Free Homebrew Survey

    Did I mention the prize draw? We'll be doing a weekly draw for the next few weeks, starting today (Feb 18) at 3pm Pacific.
  4. beekgeek

    Not Just Gluten Free - Need Help With A Recipe

    Next online meeting of the Zero Tolerance GF group will be on the topic of planning & troubleshooting. May be an opportunity to talk through your recipe and questions with other gluten free brewers (you don't need to be a member of the Facebook group to join these Zoom calls). More details here...
  5. beekgeek

    2021 Gluten Free Homebrew Survey

    You survived! Thanks for taking the time. 🍻
  6. beekgeek

    2021 Gluten Free Homebrew Survey

    Hello fellow GF brewers! We know that this is an active group for GF brewing discussion and that many of you are not Facebook users where the "Zero Tolerance" GF group resides. As one of the group admins there, I thought it would be worth cross-posting here on a survey we've just launched. There...
  7. beekgeek

    Yeast for Merlot Syrah blend

    Long time brewer first time wine maker. Getting 100 lbs of Merlot and Syrah grapes via a friend this weekend and trying to sort out yeast I should use. Looking at Wyeast 4267 (Summation red) or 4946 (Bold red). Any suggestions for this blend? Aussie relatives would like to see a few gallons end...
  8. beekgeek

    Clarity-Ferm, Gluten Testing, and Gluten Sensitivity

    I'm new to CD (diagnosed a few weeks ago) and the world of GF brewing. I've been reading as much as I can find on the topic, including the debate regarding gluten free vs gluten reduced brewing. My take-away on PEP enzymes (Clarity Ferm) to break down gluten, is that the peptide chains are a lot...
  9. beekgeek

    POF+ yeast in gluten free wort?

    Interesting question regarding POF+ yeasts and buckwheat. Are you doing any kind of acid rest that might release or develop some of the phenolic precursors (like ferulic acid)? Be interesting to know how buckwheat & millet compare to barley and wheat on those phenolic compounds. One...
  10. beekgeek

    Ferulic acid rest with infusion mash

    Yes, I also learned a lesson on protein rests with my first wit a few years ago -- took the entire grain bill through a pretty leisurely stroll in the 122F neighbourhood and ended up with a refreshing beer with little body and poor head retention. I'm hoping that this weekend's second infusion...
  11. beekgeek

    Ferulic acid rest with infusion mash

    Thanks for the link Charles84 -- that's a good listen for German wheat brewing in general. And yes, both from John Palmer's description and going back to some of the other info sources I'd been looking at, looks like even my 113F target was probably at the high end. For others who happen to...
  12. beekgeek

    Ferulic acid rest with infusion mash

    Well we may never know how effective a ferulic acid rest combined with an infusion mash is ... at least if those results depend on my data. Unfortunately I overshot the 113F initial temp target and ended up closer to 120F before moving on to sacch. rest. If anyone else has done this or decides...
  13. beekgeek

    Ferulic acid rest with infusion mash

    Got a brew day lined up tomorrow and, per usual, I've decided to add complexity to what could otherwise be a straightforward, relaxing time. But what's the fun in that? (Over)thinking what to do for the mash schedule and want to test out an approach. My plan is to use one wort (52% malt...
  14. beekgeek

    Clean / Sour Split

    Hi all, I've done one sour (10 gallons of Flanders Red, only in carboy for a couple of months), and am now looking at getting another one going. (So, very much a noob in this area). With my brewing setup, I typically brew 10-11 gallons of beer based on one mash and then look at variations...
  15. beekgeek

    Wyeast 3711 French Saison

    Update: As predicted, the 3711 outpaced the 3724. Yesterday I bottled the "French" strain batch which has been down at 1.008 for over a week. The Belgian never dropped below 1.030 -- even after adding ~ 250ml of wort from the 3711 batch (my option #3). So after bottling the 3711 (crashed cooled...
  16. beekgeek

    Wyeast 3711 French Saison

    So far I've left the two strains independent. I brewed and pitched yeast starters May 17 (68F) into 1.052 wort. Have been gradually raising temp on both batches (71F as of May 21) and will continue until about 77-78. Gravity ratings last night (4 days from pitching starters) was 1.030 for the...
  17. beekgeek

    Wyeast 3711 French Saison

    Lots of good feedback. Thanks for talking it over. Holding back some starter (and adding some of the new wort) was a good idea -- unfortunately I'd already pitched the entire starter before sitting down to read these new posts. Next time :) I'm going to see how long it takes for the 3724 to...
  18. beekgeek

    Wyeast 3711 French Saison

    So many 3711 posts and threads -- hopefully this is a reasonable place to post this. I'm brewing a rye saison tomorrow and plan is to separate 10 gallons of wort to two carboys, pitching a 3724 starter into one and a 3711 starter into the other. I've got good temp control, so was going to...
  19. beekgeek

    Fun mash calc

    Great. Good tip on the additional boiling water. I'm very happy to have a better handle on the calculations behind this. Thanks a lot!
  20. beekgeek

    Fun mash calc

    a10t2, I'll admit I had to do some Googling and some SI conversions to get my brain around some of the math here, but I feel I've got a much better handle on heat capacity calculations now. So thanks for that excellent response. The only nuance I'm still trying to figure out -- and may be...
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