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

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  1. I

    New beer lines, funny taste in beer.

    I had been using a picnic tap in my kegerator just until I had time to replace my beer lines and get my taps going again. I just sanitized and installed all new liquid lines, and cleaned my taps and shanks. Now my beer tastes harsh and bitter, it tasted fine with the picnic tap, I've pulled...
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    mash efficiency problem.

    PHDrunk, I think I might not be letting the wort cool down on the refractometer enough before I test it during the boil, I know it only takes seconds but maybe I'm not giving it enough seconds. And on the crush note, I will definitely try a finer crush, my braided stainless should be able to...
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    mash efficiency problem.

    Thanks helibrewer, I'll put those charts to use next time I brew.
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    mash efficiency problem.

    Croyzen, I make stouts, IPA, blonde, and pales, mostly. BackAlley, I usually take the sample off of my stirring spoon when it's boiling, and when it's cooling I take it off of my thermometer probe. I'll have to try tightening my mill, I haven't touched the adjustment since I first set it 2 years...
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    mash efficiency problem.

    I've been brewing all grain for a few years now and I have about 15 brews under my belt. Every one of those beers has come up short in the OG dept. I use a rectangular cooler with the stainless water line braid, and I batch sparge. I crush my own grain the day of, and usually hit my mash temp...
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    BrewHardware Giveaway!

    I need this stuff!
  7. I

    What style would my recipe fall under?

    Pappers, should I have upped the rye? This is my first time using it and wanted to try it out. Am I not going to notice it at 8.7% ? Oh, and I like you're name suggestion, I'll be sure to send you the royalties ;)
  8. I

    What style would my recipe fall under?

    I'm brewing this recipe this weekend. 10 lbs 2-row 1 lb rye malt .5lb c-60 .5 galena 60 min .5 centennial 10 min .5 cascade flame out wlp001 Not that I really care what style it is, but just to give it a name (if it turns out worthy of one) what style would this fall...
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    Thoughts on American brown ale recipe

    Okay cool, so i've made some changes in lieu of all of your advice and it looks like this now. 10 lb 2-row 1.5 brown .25 chocolate .25 smoked barley .5 c60 .25 wheat and brought the mash up to 156. Does this look better?
  10. I

    Thoughts on American brown ale recipe

    Okay, thanks guys, I think i'll take the RB down to .25 along with the smoked barley also to .25. would 1 lb of the crystal be too much for this recipe?
  11. I

    Thoughts on American brown ale recipe

    Never made a brown ale before, and I'm trying to build a recipe on my own for one. Any thoughts, suggestions on this would be appreciated. Thanks in advance. 10 lb 2 row 1.5 brown .5 roasted barley .5 smoked malt .25 crystal 60 .25 wheat 1 oz cascade 60 min 1 oz willamette 30 min...
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    Deep fryer brewing?

    Yeah, brewmaster you're probably right. The lowest temp setting is 200 on most of them, so it definately wouldn't be good for the mash. I tend to think of a homebrewing use for almost all the equipment we get in, it seems like brewing is on my mind all day!
  13. I

    Deep fryer brewing?

    I was thinking for the mash, and the boil, If you had 2 of them of course. They are much more expensive than what you really need, but for someone with money to burn (unlike me) they would be pretty cool. Just a thought...
  14. I

    Deep fryer brewing?

    I work for a commercial kitchen supplier, we deal with all kinds of restaurant equipment. I was looking at a commercial deep fryer one day and thought "man, this might be good for brewing beer". Has anyone heard of someone actually doing this? or if it would be practical?
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    Will my recipe be too roasty for the style?

    So, what would be some good malts to use for getting to the darkness I want without overpowering the hops with roastyness? I don't want to just color an IPA black, I do want a little roasty flavor.
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    Will my recipe be too roasty for the style?

    I'm just starting out making my own recipes, and I want to brew a better CDA, Black IPA, (whatever you like to call it). The one I just kegged doesn't taste like I wanted, but it's still drinkable and still needs some time to mature I believe. I made another recipe, and I just wanted some advice...
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    Amarillo hops! where are you?

    Does anyone know whats up with the shortage of amarillo hops? Also, does anyone know when they might be more readily available again?
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    HomeBrewTalk 2012 Big Giveaway

    I want them all! But one would be cool too!
  19. I

    Belgian Black IPA?

    sweetcell, the guy that I got the recipe from said that the amount of later hops brings the IBUs up to an appropriate level. I asked the same question, but he swore it worked. Am I getting duped?
  20. I

    Belgian Black IPA?

    This is the recipe i'm looking to use: 10 lbs 2-row 1 lb crystal 40 8 oz carafa 11 4oz chocolate malt 2oz columbus 15 min 1 oz nugget 15 min 1 oz columbus flameout 1 oz galena dry hop 1oz nugget dry hop looks like a good BIPA recipe, but I wanted to take the exta step to pitch...
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