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  1. Whatsgoodmiley

    Which beer style for an "Iron Brew"?

    So long as you keep the bottles cold, the yeast should stay dormant, and they should be fine. What style did you choose for the base?
  2. Whatsgoodmiley

    Mash reached 190F

    I’ll use the little bit of wort I got out to make 1-2 gallons of something weird
  3. Whatsgoodmiley

    Mash reached 190F

    I’m tired and I’d honestly rather just try again in a few weeks and just take the loss in time and $20 than deal with this never ending sparge and botched mash. Thanks for helping out everyone!
  4. Whatsgoodmiley

    Mash reached 190F

    3# of flaked rye. I’m essentially sparring oatmeal.
  5. Whatsgoodmiley

    Mash reached 190F

    I decocted it to sparge temps and it’s passed the iodine test, so I’ll see it through. Thanks for the reminder!
  6. Whatsgoodmiley

    Mash reached 190F

    I attempted to brew a 10% Belgian golden Strong with four temp rests. I hit my b-glucanase rest but barely saturated the 18# of grain. My next rest was 146F but I added 2 gallons of boiling water, as per my mashing calculator I used, and hit 190F. It took me about 10-20 minutes to add ice and...
  7. Whatsgoodmiley

    Caramelize citrus first?

    Pectinase could still be used afterward to avoid the haze right?
  8. Whatsgoodmiley

    3 year old dry yeast

    Sorry I forgot to reply but I ended up using two packets and it rapidly fermented to ~1.002 and made one of the best beers I’ve brewed so far. I agree that one packet probably would’ve been fine but I didn’t want to risk it!
  9. Whatsgoodmiley

    Random Picture Thread

    Thanks for the reply. I kept reading “therapists” as something else.
  10. Whatsgoodmiley

    How to build your own recipe

    There are tons of resources on how to start making your own recipes. You can check out articles on magazines (BYO), books (Radical Brewing), podcasts are great for tips and tricks, blogs (brulosophy, The Mad Fermentationist), or forums like this. My experience: I started making my own recipes...
  11. Whatsgoodmiley

    Acorn ale? I also looked into a year or two ago. The tannins have to be leached from the nuts.
  12. Whatsgoodmiley

    Porter w/ flavoring additions. Transfer to secondary or flavor in primary carboy?

    If all you are adding is the vanilla saturated bourbon, feel free to add it to the keg/bottling bucket when you're ready to keg/bottle. Any sugar added from the vanilla should be unremarkable in 5 gallons and you'll avoid your sediment absorbing your additions... .... which is another thing...
  13. Whatsgoodmiley

    The Gruit Beer Thread

    @miraculix I brewed a saison using belle saison recently and it reached 97% attenuation. The only drawback I could think of is that the body would be thin and dry. A possible solution would be to add maltodextrin! My 2 cents
  14. Whatsgoodmiley

    Feedback on old ale recipe

    Just read in Mosher's Radical Brewing that a pound or two of the commercially smoked malt is good if you want a noticeable smoke aroma so that's my 2 cents. I've never brewed with it either, just offering a literal source.
  15. Whatsgoodmiley

    The Gruit Beer Thread

    Non-existent. I'd like to try to brew a gruit but would like to start with a recipe that I know is solid. Would anyone mind sharing their favorite recipes?
  16. Whatsgoodmiley

    The Gruit Beer Thread

    I've been following this thread on and off since day 1, and I want to say I may be inspired to finally brew a gruit (I had always followed the assumption people didn't brew gruits* because hops were just better). I may find that I have been corrected. How is the head retention on your brews...
  17. Whatsgoodmiley

    Scaling a Recipe in Volume and Efficiency

    I was hoping I would be able to keep certain aspects of the recipe secretive in order to ensure I maintain ownership the recipe... but I'd rather risk losing ownership of the recipe than risk producing a beer of lesser quality. I'll go ahead and discuss it with them. Thanks. But I'm still...
  18. Whatsgoodmiley

    Scaling a Recipe in Volume and Efficiency

    The owners of a local brewery really enjoyed a beer that I made. So much so that they want me to brew it on their pilot system. If people enjoy it and it sells, I can brew it on their large system. This is really an issue of scaling a recipe to a new Efficiency. I brew 5 gallon batches at 63%...