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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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    Getting out of the kitchen

    I've been all-grain for a long while now, and it's great to be out in the garage where I don't have to fear the wrath of the SWMBO if something boils over (not that it happens much, thanks to Fermcap- a fantastic invention). But I'm still heating all my water in the kitchen. I just installed...
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    Rhode Island Red

    8# Crisp Marris Otter 1# Crystal 40L 5 oz Cara Red 2 oz Roasted Barley 1/2 oz East Kent Goldings, 7.2%, @ 60m 1/2 oz East Kent Goldings, 7.2% @ 15m 1 Tablet Whirl-floc, @ 15m Wyeast 1028 - London Ale yeast This is a nice, easy-to-drink, smooth ale. Nice flavor that ends in just a touch of...
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    Little Rest Pale Ale

    I was inspired by Heavy Seas Pale Ale, which uses a good portion of English ingredients. The Marris Otter and the Victory give it a little biscuity flavor, and the English hops give a nice supplement to the typical American Ale Cascade flavor. 4 # 2-Row 4 # Crisp Marris Otter 1# American...
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    Best way to add spices

    I'm brewing a spiced winter ale this weekend and have never used spices before. I assume the last option is not recommended due to the possibility of infection, but I added it anyway. Thanks in advance.
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    Noob kegging question

    For my birthday on Sun. I am getting myself a kegging package - CO2 tank, lines, single keg, and picnic tap. I have the basic concepts down but am left with a question that is probably pretty simple- Say I have one keg in the fridge, carbed up and attached to the CO2 tank set to 6-12 psi for...
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    Aging question

    I have made a number of batches of beer, but never tried a cider until now. I got the 1gal glass jug from Whole Foods, pitched some yeast and stuck on a stopper and an airlock. After fermentation died down I added some golden raisins to the jug. Fermentation died down again and I just racked...
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    If it were only this easy....

    While doing some research on historic recipes, I came across this from an 1845 cookbook called The Practical Cook, English and Foreign: Put a handful of malt into a tea-pot, then fill it with water; the first time rather under boiling heat; after it has stood some time, pour off the liquor...
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    Corn on the cob question

    I don't know much about food science - except for the basics about what goes on during brewing. A question came up the last time I had some corn on the cob, though, and I'm wondering if someone here would have the answer. If using different mash temperatures and letting the mash rest at...
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    Next step?

    I have a cooler MLT that works great in which I batch sparge, an immersion chiller, turkey fryer setup, a few primary buckets, and a few batches worth of bottles. What would you all suggest as the next step for equipment that wouldn't be too expensive? Would you go for a kegging setup (I...
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    Fructose question

    I've got a Hefeweizen ready for bottling and realized now that to get to the higher carb rates that Hefes have I need more than the one bag of corn sugar I ordered. I don't really have a LHBS and don't have time to order any from the net. I went to the Stop and Shop to see if a supermarket...
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    Nervous about souring

    So, I have a stout in the bucket that is ready to bottle. I was planning on adding some lactic acid to the bottling bucket to give it a touch of sour like in a Guinness, but Austin Homebrew backordered my lactic acid. I don't really want to wait any more because it's ready to go and I don't...
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    Modifying water

    I don't really worry too much about my water - I just use the local water and everything has turned out fine. I was playing around with my software, though, and was trying out the water modification section. (I use Homebrew Formulator for Macs, BTW). The software has various "target waters"...
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    Malt vinegar in stout

    I was planning on making a stout pretty soon and I saw that one way to sour a stout a little bit, like Guinness does, is to add some malt vinegar instead of lactic acid. Has anyone ever done this? How much for 5 gallons? And when does one add it - to the boil, to the primary, to the...
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    Just finished 1st AG

    First of all, let me thank everyone at this forum for making everything so easy. After reading probably 100s of posts, my first AG went very smoothly. I made a Northern Brewer kit - British Bitter to be exact. My numbers came out too good, though - it makes me skeptical! Either that or...
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    1st AG this weekend - one question

    I'm going to try brewing my first AG this weekend, after a month or so of putting together all necessary equipment - with a few real decent craiglist and ebay scores. Its just a Northern Brewer kit (British Bitter) with a couple of modifications, but I wanted to start cheaper in case it...
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    Just the worst...

    When the first time you pour a homebrew for a buddy and the one bottle you pour had something wrong and didn't carb. I have been enjoying said brew for a week and a half with no problems, but it just so happened that the one bottle I poured ( now keep in mind, I only have 2 brews under my...
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    Questions before first AG

    These are probably basic questions that everyone knows the answer to, but I can't seem to find them anywhere I've looked - I want to try my first AG batch soon and have made a cooler MLT and just scored a 30-qt pot and outdoor propane cooker deal off craigslist. I haven't made an immersion...
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    Diacetyl rest

    I've got a batch of Helles lager going, and after 8 days or so fermenting at 50 degrees the bubbles slowed down considerably. I took it out of the fridge for the diacetyl rest and the bubbles sped up quite a bit - so much that it looks like at the height of fermentation again. Is this normal...
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    Cost to brew?

    I am currently enjoying my first batch of homebrew - it turned out pretty good considering it was just the kit that came with the setup. I am working out some recipes of my own that I want to try for the next batch, which brought me to this question - One of the reasons I wanted to start...
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