Search results

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

  1. H

    Chocolate malt comparisons

    I am brewing a porter today and the recipe calls for chocolate malt. I find a great range in Lovibond and flavor descriptions from maltster to maltster. I would really like to find a chocolate malt that has more cocoa flavor and less burnt and coffee flavors. What are your experiences...
  2. H

    Temperature for various cleaners and sanitizers.

    Is there an appropriate temp to use Star-san? How about PBW, and iodofor? I was thinking that my star san may work better if mixed in hot water. Is there a downside that I am not seeing. I always use PBW at around 180 f.
  3. H

    Headed East; Beer Recommendations please.

    So I am going to be spending the next week in North Carolina with my brother and his family. He is a homebrewer too. Anyway, I am curious what the best East Coast and Midwest beers are for someone who has hophead tendencies. Last year I really liked the Bell's Two Hearted Ale and the...
  4. H

    Upgrade time...help plz.

    I am writing on behalf of my brother who is a fellow all grain brewer. He is having a really hard time reaching improving his efficiency. To mash and lauter, He is using a coleman rectangular cooler with a stainless steel braid in the bottom. He can't get past the 62 -65 range. Any...
  5. H

    Rye Pale Ale Recipe

    So I have been brewing a bunch of lighter pale ales and IPAs and I am curious about a medium gravity pale ale with a bit of rye. I found a couple of different recipes and borrowed aspects of each. Let me know what you think. 5 gallon All Grain @ 70% efficiency OG 1.054 IBU 44 1272...
  6. H

    Gimme Lemons...

    I am wanting a way to give my beer a strong lemon flavor. It is already brewed and waiting to be kegged. I was thinking of a couple of different methods to add lemon flavor at this stage: 1. Lemon juice. I like this idea because it is very simple, but I am afraid that the flavor may not...
  7. H

    Simcoe APA recipe

    So my brother asked me to make him a recipe for an American Pale Ale. He wants to use the one ounce of Simcoe he was able to score from his local shop. He is well stocked with other typical pale ale hops: cascade, centennial (only one ounce,) magnum, willamette, chinook, northern brewer...
  8. H

    Cleanest ale yeast.

    I have used a couple of different ale yeasts over the past year or so. Safeale 05, wyeast 1056 and wyeast 1272. My question is which of the common yeasts do you think offers the cleanest flavor? Which yeast is best as a house strain to use in pale ale, IPA, Stout and Ambers? I like...
  9. H

    Amber ale recipe. Any help?

    So I am trying to branch out a bit with the styles I brew. I keep a culture available of American Ale II so I thought that styles that can be brewed well with that yeast would be a good place to start. I have attempted many Pale ales, IPAs, Porters and stouts. I think An American Amber Ale...
  10. H

    East coast vs West coast

    I am from Oregon. I was pretty confident we were winning the beer battle because of the great quantity and quality of craft brews in my neck of the woods. However, I am in NC right now and I can find some pretty awesome brews here in the grocery store...much different than 5 years ago! I...
  11. H

    What category does my beer fit best?

    So there is an upcoming competition in my local area; the 'KLCC Homebrew Competition.' I am interested in entering at least one of my beers, maybe two. The problem is that I am not sure they will do well because they do not fit perfectly into any one category. For instance, my favorite beer...
  12. H

    Gonna call it 'Naked Pitcher.' Now to write the recipe.

    I am working on a recipe for session style blond ale. I want something that keeps you coming back for more. I envision a clean yeast profile first. I only want a slight sweetness to the beer. I have Palisade, Chinook, Comet, Serebrianka, and Bravo in the freezer. It would be nice to...
  13. H

    Twenty Minute Flameout

    What would happen if I started building my IPA and APA recipes around a 60 minute boil and then a 20 minute steep after boil between 165 and 190 degrees? Of course, after this period i would cool the wort quickly as normal to prevent infection. I would still get a full 60 minute boil to give...
  14. H

    Sweaty Lunch Snack...Pale ale

    I am trying out a new Hop Variety called Comet. I will be bulding it into a recipe that I use already. It will take the place of centennial hops. Give feedback. I am curious what others think My goal is a hoppy pale ale or Session style IPA. I like a hoppy beer with sweet citrus...
  15. H

    Broken Bat APA

    Broken Bat IPA: 10 gallon batch Recipe Gravity: 1.045 OG Recipe Bitterness: 78 IBU Recipe Color: 6° SRM Estimated FG: 1.011 Brewhouse Efficiency: 72% Ingredients ----------- American vienna 3.00 lb, Grain, Mashed CaraPils 1.00 lb...
  16. H

    Mother Clone

    Batch Size: 10.00 gal Boil Size: 11.00gal Estimated OG: 1.050 SG Estimated Color: 14 SRM Estimated IBU: 48.0 IBU Brewhouse Efficiency: 75.0 % Boil Time: 60 Minutes Ingredients: ------------ 15.00 lb Oregon Select (2 Row) (2.5 SRM) 1.00 lb Crystal 120L(120 SRM) 2.00 lb Crystal...
Top