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  1. roxy35

    Adding too much fruit?

    I've decided to experiment a little because my wife is on me to make a fruit beer. I split a 5 gallon batch of wheat beer into 2 2.5 gallon samples. I have a Blueberry Wheat and a "Tropical" Wheat (strawberry, mango, peach) going. My largest concern is I may have added too much...
  2. roxy35

    Adding Yeast to Bottle, with Carbonation Drop, then recapping?

    Hey all, Have this darn tripel that I probably didn't aerate enough and I cannot get it lower than 1.022. I recenty capped the bottles, but then had second thoughts so I slightly cracked each cap to avoid bottle bombs. It is still at same FG so I think fermentation is done. To get...
  3. roxy35

    Fermenter about to blow?

    I brewed up an Export Stout yesterday (1.059). Today I get home and the blow off tube is working as expected - about a bubble every 2 seconds. However, my lid looks very convexted (new word?). I would expect this if the blow tube were clogged. When I push on the lid, more bubbles shoot up...
  4. roxy35

    Using Carbonation Drops

    I have a thread going from earlier today where I believe I bottled my Belgian Tripel way too soon, being somewhat tricked into believing my fermentation was complete. Anyhow, I think I'll be using carbonation drops soon and need some advice from those that use them. I have already bottled 25...
  5. roxy35

    Did I make a mistake in bottling this?

    OK - so I've bottled 2 beers so far without issues. For my third beer I thought I'd try a Brewferm Belgian Tripel. My OG was around 1.07 after adjusted for the temperature. After 2 weeks of fermenting right around 68-70 degrees, my gravity was right around 1.028-.030, so I let it sit another...
  6. roxy35

    What to expect from 3 lbs DME instead of 2.2?

    Hello, I'm brewing a Munton's Connoisseur Export Stout this weekend and I'm trying to get advice on what to expect. The instructions call for 1kg of sugar - well I'm substituting DME. However, I have 3 - 1lb. bags. What can I expect my stout to be like if I add 3 lbs instead of the...
  7. roxy35

    Hefeweizen tasted great, now not so much...

    I have an interesting situation. I am very new to brewing and decided to try to simple Hefeweizen to kick off my new hobby. All went well and it has been bottled for about 4 weeks now. At 2 weeks the beer was a little strong. At 3 weeks it was phenomenal - my family enjoyed several and...
  8. roxy35

    Munton's Connoisseur Export Stout Advice

    I am preparing to brew the Munton's Export Stout and have a couple concerns/questions. First, I love stouts, but am particularly new to the hobby. I have 3 kits down and only one is at the drinking stage (just yesterday, yah!). Like anyone, I don't want to waste 6-7 weeks to realize that...
  9. roxy35

    Help for Munton's Export Stout

    I am going to be making this Munton's Export Stout (http://www.midwestsupplies.com/munton-s-export-stout-hopped-kit.html) in the near future and am looking for advice from the pros. My LBHS said this will make 6 gallons, however I want to make it GOOD, not necessarily have a lot of it. I'd...
  10. roxy35

    Dangers of Conditioning Bottles in Fermentation Chamber?

    Hello, I am currently brewing a Belgian Triple and I'd like to keep my chamber right around 70. I also want to condition my bottles in the chamber since my house is slightly cooler - 65 or so. Any danger/risk in doing so? I have my temp control insulated to the carboy - should I let it...
  11. roxy35

    Which Wort to Measure in Fermentation Chamber?

    I have an American Pale Ale that has been in Primary for 7 days and is past active fermentation. It has been kept at 67 degrees in the chamber. Today I added a Belgian Tripel that I want to keep at 70. I have been insulating the probe of my Ranco to the side of the carboy to regulate...
  12. roxy35

    Brewferm Triple Fermentation Temp Too High?

    Hello everyone, My Brewferm instructions say to ferment for 10 days at 25 degrees celcius, which is 77 degrees F. Does this strike anyone always exceedingly warm? I like to ferment, as many do, in the upper 60s. Would it hurt to ferment at 67? And FYI, I have an OG at 1.070, in case...
  13. roxy35

    Brewferm Triple HELP!!!! OG is WAYY too high.

    Hey everyone, I am very new to brewing and today I experimented with a Brewferm Triple Kit. Several places online have recommended adding 1lb. of light DME - so I did! Well, here is my shocking OG. Something must be wrong. Looks like my OG is 1.03 - it should be 1.075. I have no idea...
  14. roxy35

    Danger of CO2 in fermentation chamber?

    If fermenting using an enclosed chamber (freezer), does anyone get worried about the co2 pressure inside? My plug is out and whenever i open the freezer i can smell co2 horribly.
  15. roxy35

    Fermentation Stalled?

    Hello, I brewed an American Pale Ale using WLP001. I pitched at 68-69 on Sunday and temp has been maintained at 67 for the last 48 hours since pitched. 24 hours there was very slight movement in the airlock. 1 bubble every 8 seconds or so. I know airlock is not an indicator of...
  16. roxy35

    How much temperature fluctuation to worry about?

    Hey all, I'm just curious, what amount of temperature swing is OK - and at what point should I be concerned? Reason being, I have a Ranco Stage 2 with settings 67/2 cooling and 66/1 heating, for a swing of 69-65. I'm gone all day so it is hard to directly monitor, however I'm curious will...
  17. roxy35

    Brewferm Triple Question

    I recently picked up a Brewferm Triple kit from my LHBS based on his recommendation, and because I only wanted to make a 2.5 gallon batch. With just myself and my wife, 5 gallons goes an awful long way (that and I want to brew more often). He said 1 kit would be perfect for me, that this was...
  18. roxy35

    Help with Yeast Temperature - Quick!

    Hey everyone, I may have a slight problem. Well, the recipe that my LHBS put together called for Yeast Strand Safale US-05, then to ferment @ 65-70 degrees. Well, I just realized that the yeast they gave me (pitched yesterday at 4pm) is the California Ale Yeast WLP001 - which says to...
  19. roxy35

    Wort Temperature in Fermentation Chamber?

    Hey all, I just set up my fermentation chamber with a Ranco 2-stage and am a "little" concerned with early temperature fluctuations. I've set cooling at 68/2 and heating at 66/2. My water (practice round) went in at about 52 degrees so I know my heat had to work awful hard to bring the temp...
  20. roxy35

    Bottle Levels?

    Hey everyone, Just bottled my first batch tonight. Do these look like they were filled to the right volume? I've done a lot of reading, but would like an expert's advice on if they were filled too much or not enough. I know it is tough to see with the glare but you can see if you look hard...
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