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    Carbonic Bite on a Rochefort 8 Clone

    Hey All- So, it has been almost two months since I brewed a Rochefort 8 clone (Belgian strong dark ale). I threw a bottle in the fridge for a few hours and then cracked it open. Upon tasting, it was very good, flavor wise. Could make out some strong estery and banana scents. However, it...
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    How Long From Repitch to Bottling??

    Hi All- Have an AG Belgain Strong Dark ale I want to bottle Sunday. I am pitching rehydrated dry yeast (Safale US-05) in about 1 hr. Is 48 hours from repitch to bottle too short of a time? It seems like everything I have read says "3 days before bottling". The FG was very low when I...
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    Wyeast 3787 High Attenuation

    I just racked my Rochefort 8 clone to a secondary this weekend. It had been in the primary for 2 weeks. The OG was 1.072, which is a little inaccurate since I forgot to measure the OG before I pitched a 2L starter of the Wyeast 3787 that had been growing for two days (OG of starter was 1.080...
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    Getting hot wort into a CFC??

    Alright, my first time using my homemade CFC went a bit haywire. I was using hop pellets and leafs in the full wort boil. I learned a bunch of things to improve upon for next time. For one, the standard tubing I am sure everybody uses for siphoning and transferring doesn't hold shape at...
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    How do you prevent hops from entering your Counter-flow Wort chiller??

    Did my first, solo all-grain brew on Saturday with my new, homemade wort chiller. Everything was working great, the beer was coming out cool, couldn't have been more happy. Then, all of a sudden, no flow. I was using both pellet and leaf hops, and it turns out a leaf hop got caught in the...
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    All the grains that can fit into an Igloo Cooler??

    Question- I know I have read this but I need to know before I go to the LHBS today and I don't have the book with me. How many pounds of grain (and consequently, water) will fit into a 5 gallon Igloo cooler (orange ones) for a single-step mash infusion? I want to say 10lbs, but not sure...
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    Homemade Counterflow chiller--Sanitation Question

    Just bought and almost fully assembled a homemade counterflow chiller. Looks pretty good, 20ft of 3/8" copper, compression fittings were sottered on each end where the three-way tee meets the copper. My question is about sanitizing one of these bad boys. It sounds like the best/easiest way is...
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    Rochefort 8 Recipe--Yeast Question

    Going to be embarking down my first belgian recipe. Found a recipe for the Rochefort 8 clone, but I have a few questions for you all-knowers. I am planning on making a 500mL yeast starter tomorrow evening from a Wyeast or White Labs Abbey strain. I have made a starter before, but it was from...
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    Yeast Starter--How does this sound??

    So, I am new to the yeast starter techniques. All my past brews have been with White Lab vials or Wyeast Starter Packs. I have had success with these, but I see soo much about yeast starters and having the right cell count at pitching that I am deciding to do this with my amber ale on...
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    Wort Chiller Questions

    Starting down the AG path and am curious on some things regarding the wort chiller. I am unsure if I should go the route of an immersion style or a counter flow. My question with the immersion style, I see a lot of directions say to add the immersion chiller to the last 20 minutes of the wort...
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    Bottling a Stout

    Hi All- I am bottling a stout tonight that I have had sitting in the primary then secondary for about 4 weeks now. The OG was 1.050 and the FG was 1.015. I am wondering if to aid in natural carbonation, should I spike the beer prior to bottling with some dry Nottingham yeast? Is there enough...
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    Bottled Water and addition of minerals

    Hey All- So, I have been pondering my next brew and am curious of something. Up till now, I have been using bottled water from the grocery store. I use either filtered or spring water, generally spring, bottled water. Normally, I will add gypsum to the wort boil, with the additon of chalk or...
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    Vanilla in a stout

    So, I attempted my first minimash using a 5 gal. Igloo cooler rig (thanks to all who posted the parts and pics of a setup). I was making a Chocolate oatmeal stout (kinda an original recipe) using 2lbs of american 2-row pale ale malt, 1lb crystal malt (60L), 1lb of caramunich malt and then some...
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    Dry Hopping and another question....

    So, I have a Dogfish clone that was in the primary for a week and then the secondary since Monday. I added some reserved hops to it Tuesday, but my question is should I add all of the hops I reserved for dry hopping at one time or spread it out over the course of 3-5 days? My other question...
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    Question about brewing a stout in 3 weeks!?!

    So, here is my dilema. There is a stout contest in my area in 3 weeks, starting this weekend. I really would like to make a chocolate-vanilla stout I have drawn up (partial grain/DME). I know stouts will get better with age, but time is not of the essence for the contest and I have heard of...
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    How to save yeast from a batch?

    As I mentioned in another section, I finished up a Dogfish IPA clone using White Labs California V Ale yeast. I would like to salvage some of the yeast for another IPA I will be making in a few months. My question is can I save some of the trub from the primary fermenter? I have never...
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    Dogfish Clone

    Hey all- Just finished up brewing a Dogfish Head 90 minute IPA clone. I only wanted to do a half batch (2.5 gals) for various reasons. I used DME and the OG was lower than expected. The recipe I dug up gave an OG of 1.088 and mine was 1.060. I think I added a little too much water during...
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    What's Better: Corn Sugar or Powder Malt Extract

    What's better for priming/conditioning of bottled beer, corn sugar or powdered malt extract? I imagine the corn sugar gives a slightly sweeter taste, does the malt extract give a more "beer" taste? Would the ratios be the same (i.e. would 125g of malt extract be equivalent to 125g of corn...
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    Question about fermentation time

    So, I started my first batch (5 gal) of beer (Badger Amber Ale) on Saturday. Everything seemed to go perfect, and easier than expected. I didn't notice active fermentation (fermentation lock bubbling) until Sunday evening (about 26 hours after pitching the yeast), and when it started, it was...
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