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  1. C

    The forgotten sour

    I used Wyeast - Roeselare Belgian Sour Blend - 3763
  2. C

    The forgotten sour

    Jacked racked it and got 99% of it off. Going to give it a week to settle then wrack again to a bottling bucket. This time I'll attach (somehow??) some cheese cloths thats been soaked in star san to my tubbing while I rack it to the bottling bucket.
  3. C

    The forgotten sour

    How do I clear out the bacterial crud on it??
  4. C

    The forgotten sour

    Brewed a sour in July and forgot it in the garage till today. Here is a pic. Going to rack today? Thoughts? Ruined? bad? poison?
  5. C

    Infection??

    Yeah the green **** is what threw me off. First saw it and was like ooh f$%.
  6. C

    Infection??

    No its California ale from white labs
  7. C

    Infection??

    Thanks! Guess I was a little paranoid...
  8. C

    Infection??

    Hello: I was wondering if this brew was infected? Thoughts? Its not bubbling. It does not look like any bacteria I've ever seen. I was HOPING it was some left over hops / irish moss that didn't get strained and have been forced to the surface? This was an IPA btw with 7 oz of hops...
  9. C

    Infected?

    thank you. I had an infected beer once and ever since then I'm so dam paranoid
  10. C

    Infected?

    1 week into primary it looks like this..... thoughts? The bubbles worry me. I don't like the look of them. Recipe btw 6 lbs LME Merris otter 2 lbs DME Amber steeping grains 5 oz Victory 5 oz roasted 5 oz peated Hopish items 2 oz northern brewer (60 minutes) 1...
  11. C

    Order Gas

    ok great thanks! I was scared I was out 20 bucks!
  12. C

    Order Gas

    I must note I am still able to maintain 10 psi.
  13. C

    Order Gas

    Hello- So I am very new to kegging. Literally this is my first time putting beer into it a week or so ago. I have a 3 gallon keg. Everything was going fine. By high pressure gauge was at 1000 but I noticed over a week it had gone down a few hundred points. Then I put my 3 gallon keg into...
  14. C

    Sweet Rye Stout partial mash idea-

    ok so I'll probably use the Rye malt instead of the flaked that way I don't need a base malt!
  15. C

    Sweet Rye Stout partial mash idea-

    Honestly I was not sure. So if I just wanted to do a partial mash to add the rye flavor etc would I be better using Rye malt?
  16. C

    Sweet Rye Stout partial mash idea-

    I want to brew a sweet stout with Rye added into the mix to kick it up a notch as they say. Here is what I was thinking. Critiques? Suggestions? I am not experienced with partial mashes but have done one once. Use a standard sweet stout recipe (hello brewing for dummies) 6 lbs Pale...
  17. C

    Wee heavy conversion help

    I was hoping to brew a wee heavy and wanted to do a partial mash to add some more dimension to the brew. Below is what I would start at for a standard extract brew recipe. I was hoping to incorporate Peated Malt, oak chips to simulate an oak barrel, and heather cause its scottish into what...
  18. C

    What I ended up with

    6 light DME 3 dark DME 1 lb honey 3 oz cascade bittering 2 lbs crystal 1/2 lbs flaked barley 1/2 lbs wheat malt 1/2 lbs munich malt 1/4 lbs roasted barley 1 oz chinook flavor (10 min flavor) edinburgh ale yeast from WL I made a starter, and boy I have fermentation...
  19. C

    Cyser Question...

    LAST October I brewed a Cyser with: 15 lbs honey 4 gallons apple juice 1 gallon water assorted spices Champagne yeast (dry from WL) now its been a while and I was wondering if I should 1. Carbonate? 2. as I continue aging should I add oak cubes??? What do you think?
  20. C

    New recipie idea

    ha well then 10% it is! I don't want to wait for it to get mellow so there ya go! 5 gallons. Hmmm I could add one more pound of dark ME hmmmmm
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