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  1. K

    Barley wine dry out

    Added yeast nutriunt left a week same gravity ready. Then added some Nottingham Yeast (recommended from brew shop) It dropped two points, maybe around 1.046. I had made a huge started at full tilt when I added, showed tones of activity. Thinking about giving it one more week and then...
  2. K

    Barley wine dry out

    Roused the yeast some, left a week, to no effect.
  3. K

    Barley wine dry out

    I used canadian/belgian yeast from wyeast. Giving it another week, if I see no gravity change I am going to get some champagne yeast to finish it off.
  4. K

    Barley wine dry out

    Got my self a huge extract barley wine. starting gravity 1.120. After a month took gravity reading 1.048. hoping it will dry out at least one more point. Is this possible after a month? Never seen it go so long but never brewed something so big. Temperature of brew has been kept between 65-70.
  5. K

    Overcarbed

    dumbed batch. too man bombs. thinking I bottled too early.
  6. K

    Overcarbed

    At least a month, This one was three weeks primary then transferred to secondary for one week. Gravity had held steady. It is weird that it always happens to stouts and porters. I fixed the issue with other beers. Patients was the answer. If one had not exploded I wouldn't even think about...
  7. K

    Overcarbed

    I seem to keep having issues with stouts and porters, especially of being over carbed, or the co2 not absorbing enough. I start testing at two weeks, had a few explode, and then refrigerated some for two weeks for a total of five weeks, and still, open it and it all comes foaming out. Am I...
  8. K

    Aging in my new barrel

    Good taste, bottled today. Think that it was just fermentation re starting and not infection
  9. K

    Brewmasters Warehouse

    I see some other companies have Citra in. Their shipping rates suck for me. Any chance you guys are going to get some soon
  10. K

    Beer started bubbling months later?

    I usually get a little refermentation when I transfer to secondary. Rousing the yeast a little in the transfer I guess, as well as off gassing. If it doesn't taste nor look nasty, I bet it isn't.
  11. K

    Got my hands on a virgin oak barrel...

    If you are worried about too many oak tannins there is also barrel Kleen to leach some of them out. This is the link I used when I go my new barrel. http://www.beer-wine.com/node/1855 I would also get an airlock for the size of the bung. I locked mine up air tight after replacing some of the...
  12. K

    Barrel aged beer question

    I use citric acid and metsulfite solution to keep barrel moist. Mine was an unused barrel.
  13. K

    Barrel aged beer seems carbonated?

    Seems to have stopped fermenting. I am going to wait a day or two, then take gravity reading and see if it can be bottled. I think I need a fermentor airlock for the barrel to it will release and excess gas next time. Still tastes good =, though
  14. K

    Barrel aged beer seems carbonated?

    If I had one I would. Plus very warm climate, hard enough to keep temps down, no room for wooden barrel to cool to more drinkable temps.
  15. K

    Barrel aged beer seems carbonated?

    Decided that it was from the homebrew I used for top off of angels share. It was refermentation. Gravity had dropped again. I syphoned into a secondary to let off gas and finish fermentation before bottling. Hope it works. Taste is good. First experiment. Next time screw the top off.
  16. K

    Barrel aged beer seems carbonated?

    It had been two weeks in primary. Had not carbonation two days ago, however four days ago I topped off with some carbonated beer as was advised to fill in the "angels share".
  17. K

    Aging in my new barrel

    Beer tastes great but has become pressurized in the barrel. Want to bottle, but not sure how to release pressure.
  18. K

    Barrel aged beer seems carbonated?

    I have a nice ESB in a new oak barrel. Checked it two days ago, at eight days. Decided to leave it for two more. It now is coming out like it is a cask ale. Almost carbonated and highly pressurized? Infection? (taste is fine)
  19. K

    Aging in my new barrel

    Barrelclean is used to pull excess tannins out of new barrels. The makers will probably assist you with this. I looked on line and found some good directions on care and maintenance. http://www.beer-wine.com/node/1855 Not sure if I set up hyper link right. I am a novice at this as well.
  20. K

    Aging in my new barrel

    This is an unused barrel. I read that the first batch could be too much after one week. I did treat with barrelclean.
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