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  1. J

    Brewing a light bodied crisp IPA

    I have some Homebrew beer questions for you brewer types out there.. I am trying to put together a less malty easy to drink citrusy IPA and wanted to bound a few thoughts off you guys. The IPAs i enjoy the most are the ones where the malt takes a back stage to the hops. Obviously this seems...
  2. J

    Just used Wyeast 1968 for the first time and have questions..,

    This is for my 10% hop venom clone. This yeast is reported as being very flocculent, however i am not seeing that. A few things to note. First off it has been ~70 degrees lately and i have no way to cold crash my finished beers. I would love a temp controlled chest freezer that i could use, but...
  3. J

    Brewed a hop venom clone this weekend...

    I was aiming for the ~10% version they first made that was by far the best IMHO. I was hoping to get 11 gallons, however seeing I had not yet tested the limits of my setup I knew I would hit some snags. First off here is my recipe. Scaled Hop venom Style: Imperial IPAOG: 1.106 Type:FG: 1.033...
  4. J

    Anybody here use brett c for British style beers?

    It is common place to use brett in sours and other Belgium type beers, but it seems to be not much used in British beers on a homebrew scale. As some of you may know, I have been trying to simulate all of the little nuances of British proper ales. Besides all of the usual described flavor...
  5. J

    Anyone here taken a crack at cloning Hop Venom?

    I found a recipe online for hop venom that I would like to try, but would like some feedback before spending silly money one hops. Any input would be appreciated. Here is a link to the recipe. http://beersmithrecipes.com/viewrecipe/336747/hop-venom-deuce-clone-jason Sent from my iPhone using...
  6. J

    Anybody here have a hard time getting WL037 Yorkshire square to drop out of suspensio

    Seems like the yeast does it's thing and then stays in suspension for a while. I end up having to cold crash for an extended period then rack to secondary for an even longer period. A total of about 6 weeks seems about average unless I want to clear it in the keg once refrigerated. What makes it...
  7. J

    Anybody here messed around with cask conditioning on a home brew scale?

    I am a huge British beer fan and have been toying with the idea of cask conditioning. Seems like the idea is to rack beer straight from primary to keg to allow the beer to naturally carbonate and condition in the keg it will be served from. The only issue is that to do this properly you really...
  8. J

    Anybody here successfully harvest Samuel Smith yeast???

    I am thinking about buying some Samuel Smiths beer and try to harvest some of the remaining yeast. However, I am not sure if it can be done with this beer? Also, I am not sure if they filter out the yeast then use a different yeast for bottle conditioning? Any input would be appreciated. Sent...
  9. J

    Emulating genuine british beers

    Yesterday I posted a thread on this, but it appears as though it did not appear. First off, my name is John and I am new here. I am happy to have a source to learn about brewing. I have been brewing all grain for 6 months and have been learning a ton. I am looking forward to continue...
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