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  1. drubes14

    Spontaneous refermentation in bottle?

    Hey guys - came back to a case I had bottled (keg carbed) about 2 months ago. On one or two of the bottles, it looks like someone shook the beers up. There's a bubbly head on the top. I know no one has touched them. Photo below. I had cold crashed these puppies and force carbed them so no extra...
  2. drubes14

    Maple Syrup Barrel - to clean or not to clean?

    Hi all! Hope this is the right sub forum for this. I received my first barrel today - 8 gallon rye whiskey barrel, aged once with maple syrup. I'm really excited. Here's my quandary - the maple syrup has crystallized to a good degree on the inside of the barrel. the wood seems pretty dense...
  3. drubes14

    Tepache sour?

    Has anyone messed around with doing a yeast starter from tepache? It's a fermented beverage from panela sugar and pineapple juice popular in Mexico. My girlfriend and I made a batch and I've taken the dregs from the ferment. I am doing a starter now. Flavor after fermentation for tepache is...
  4. drubes14

    Wooden Barrel // Jockey Box - Wooden Spigot Durability?

    Hi all. So I had a kind of crazy idea to turn an old barrel or nail keg into a portable jockey box. Basically, you'd fill the inside of an old 5-10 gallon barrel with waterproof insulating spray foam, add an SS coil on the inside, add a beer shank and tap, and a beer line in from your corny...
  5. drubes14

    Major efficiency bump with continuous circulation/fly sparge

    Sharing some success and anecdotal evidence on efficiency gains from our latest 2 batches. This is more or less a process update, so let me know if you have any feedback or questions! Bottom Line: Constant wort recirculation and doing a fly sparge (instead of batch sparge) appears to have...
  6. drubes14

    Running March/Chugger pumps overnight?

    Hi all, I'm close to finishing up my hybrid HERMS system. I've installed a 120v 1000w heating element to help maintain temps during the mash, and have propane burners still to get the HLT, MT, and BK to the "macro" temp needed - be it in the 140s-150s or to boil for the BK. To save on time...
  7. drubes14

    Kettle souring without sterilization

    Hi all - going to be doing a kettle soured, 100% brett brown ale in the next few weeks once I get my HERMS fully rigged up. I've been doing some reading on kettle souring to make sure I've got the hang of things. It seems like the standard operating procedure for many is doing a quick boil...
  8. drubes14

    Feedback on first BJCP submission recipe? (Pekko Saison)

    Hey all - my girlfriend and I will be brewing our first BJCP-proctored homebrew competition submission later this week. We were hoping for some feedback on the recipe, particularly from any BJCP-certified judges who would be willing to critique this! We are going to brew a saison. The recipe...
  9. drubes14

    Original "Toasty Ale" Recipe: Need Feedback

    Hey all - trying to make a toast/nut/biscuit/bread-heavy beer, balanced with a citrus-forward, late addition hop profile. Just using a touch of summit for balance, and then a good amount of lemondrop for late additions. Ideally it would have that toasted malt profile as a primary, and then the...
  10. drubes14

    New Home Depot Utility Cart Brewstand!

    Our new brewstand, in action! Deployed yesterday for a dry irish stout. We used a heavy duty rolling utility cart from Home Depot, with the particle board shelves swapped out for stainless steel wire rack shelves. Shelves are rated up to 1,100 pounds each. The stainless steel racks are also...
  11. drubes14

    Feedback for Leftover-Grain Imperial Nut Brown Ale?

    Hey all - trying to get rid of some leftover grain by making an imperial nut brown ale. Wanted to some feedback on the recipe itself... is the grain bill too complex and busy? I'm hoping for a nutty, toffee, biscuity profile. Walking a tight line between getting rid of leftover grain and...
  12. drubes14

    Effects of Accidental Introduction of Mold from Maple Syrup?

    Hi all! Hoping for some insights from those who may have made similar mistakes in the past. Made 5 gallons of an AG wee heavy ale last night as a base for a christmas beer. Planning on adding cinnamon and vanilla. Aggressive malt bill, with OG of 1.082 after 12 oz maple syrup addition. Subtle...
  13. drubes14

    Potential alternative brewing stands?

    Hi all, I have a three keggle, propane-fired AG set-up. My past brewdays have been successful, but I have to rely on hoisting the mash tun and boil kettle up some stairs to get a sufficient gravity feed. I have decided to make the plunge and go for a one tier system with some chugger pumps...
  14. drubes14

    Mash Temperature/Conversion Flub

    Hoping for some input on what could be a disastrous beer.. Yesterday, I made an all grain oatmeal stout, with an expected OG of 1.053. Naturally, I ran out of propane just as I was starting the mash, so I brought my brew kettle in to the electric stove. I was aiming to maintain a mash temp...
  15. drubes14

    Help on a Rye IPA Recipe

    Hey folks- Wondering if I could get some help on the below recipe? It's both my first IPA and my first Rye beer (in retrospect, I might have been smarter to split this into two recipes, but anyway...) I plan on using US-05 for a cleaner fermentation, mashing on the lower side (shooting...
  16. drubes14

    New England Style Cider

    Hey guys, So, long-time reader, first-time user. Thought I'd get a little more involved in the forums, given all of your great advice so far. Cheers. So, a few days back I started my first batch of hard cider. I just finished up a batch of NB's Innkeeper, and decided to wash their West...
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