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  1. MattyHBT

    will pressure cooker kill all micro organisms

    thanks alot but im going back to using a stir plate wont be needing growler caps anymore but i appreciate it cheers
  2. MattyHBT

    will pressure cooker kill all micro organisms

    i needed the cap to make a yeast starter, i was trying the "shaken not stirred method" and to make things even worse on top of the moldy cap i pressure cooked for 45-60 mins, i noticed dog hair floating in the starter( i thought i cleaned) so i dumped the starter down the drain too many strikes...
  3. MattyHBT

    will pressure cooker kill all micro organisms

    I needed a growler cap so i rummaged thru everything and found one on a empty growler in my garage, yes the inside seal was covered in mold, so i cleaned it with pbw and put it in a pressure cooker for 45+ mins, i can still see remnants of mold on it but i can be 100% certain nothing lives on...
  4. MattyHBT

    What temp and duration do you hopstand?

    i did a 170F 30 mins on a heady topper clone and got tons of flavor/aroma
  5. MattyHBT

    german pilsner water

    thank you for the input, i was under the impression that german pilsners have more sulfates to make them more hoppy and bitter then bo pils, i do not want a soft bo pils i want a more hop foward german so i chose the light and hoppy profile. i am tinkering around with the spreadsheet and from...
  6. MattyHBT

    german pilsner water

    hello yall, im about to brew a german pilsner and would appreciate some critiquing on the water i plan on using, i put all the inputs into the water calculator and this is what i got, give me your opinion on what you think and if im going in the right direction, recipe is keith ciani's GOLD cut...
  7. MattyHBT

    Do you really pour an entire 2L starter into wort?

    right, alot of people dont like the idea of adding nasty oxidized starter wort into their main batch but the truth is yeast love oxidized wort and will clean it up, now, adding anything oxidized(who would) to a beer when the yeast is in stationary will cause problems probably but not in the...
  8. MattyHBT

    Help...is my beer ok?

    looks good to me, i used to be paranoid when i first started " is my beer infected?" "is my beer bad?" 9 times out of 10 beer is fine or even excellent and our impatience is the only thing that is not fine, Once the sanitation process and proper fermentation routine becomes second nature brewing...
  9. MattyHBT

    Calling All Metal Fans

    i sure did, in my eyes the one and only DM band
  10. MattyHBT

    Do you really pour an entire 2L starter into wort?

    the best beer i ever made was a all centennial IPA and i dumped the whole 2 liter starter no decant, the fermentation was so healthy, when i took the lid off the bucket to rack to a keg it had almost a vitamin aroma and the actual beer was clean as could be and very bright, i tried every method...
  11. MattyHBT

    problem with mold

    Thanks everyone, luckily the beer turned out great no mold in the brew, but im gonna get a dehumidifier in my fridge, i dont want to see mold next to my nectar ever again cheers
  12. MattyHBT

    problem with mold

    so i'm having a mold outbreak, never had a mold problem before. A few days i noticed mold growing on my keg post now im noticing mold growing in my current beers blow off container, i can even smell the mold in my ferm chamber, im about to keg my current batch in a few days hope no mold is...
  13. MattyHBT

    Calling All Metal Fans

    hey we are all getting old at least you know good death metal, to be honest DEATH is the only DM band i love, you have good taste old timer ;p
  14. MattyHBT

    mold growth on keg out post

    i have a batch of beer that im letting condition at room temp and i when i drew a sample i must have forgot to wipe the post after i disconnected the QD and after about a week i noticed mold growth on the out post around the poppet, i was thinking of releasing the pressure, removing the post...
  15. MattyHBT

    multiple batches in a row are astringent

    i used a notched dowel to determine my volume in my kettle and usually use enough sparge water to get me up to pre boil volumes
  16. MattyHBT

    multiple batches in a row are astringent

    I batch sparge exclusively
  17. MattyHBT

    multiple batches in a row are astringent

    Thank you for the responses. I used pure life bottled water and tested the water with a latmotte kit and punched that info into brun water...i used about 4.5 grams gypsum in the mash and about 3.5 grams in the sparge as for calcium chloride i used .7 grams in the mash and .5 in the sparge. mash...
  18. MattyHBT

    multiple batches in a row are astringent

    IDK what's going on with my beers lately, they all have a nasty astringency in the back of the tongue, very unpleasant. I check my Ph and i'm always in range, i don't sparge too hot. what can be causing this? Also very one dimensional flavor and no matter what style i brew that same off putting...
  19. MattyHBT

    Keg king mk 3 co2 regulator

    I just received my new keg king co2 regulator and it has a strong rubber, machine oil smell that literally made the room stink after opening the box..Does anyone know a way to clean a co2 regulator?
  20. MattyHBT

    How many gallons of homebrew in 2017?

    This past month has abundant, 7 batches 13,491.5
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