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

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    Allergic to beer?

    I think I may have an allergy to beer. For some reasons, certain varieties always give me a headache, even before the first bottle is done (case in point: Pete's Wicked Ale). Most varieties don't, however. Anyone care to speculate as to what might cause it? My guess is something in the...
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    Finally found a red ale

    I got rather sick of only being able to drink red ale that I make (ended up being way too dry), and I just don't like lagers all that much, so I went on a quest to find a red ale. Found one tonight. Retro Red Ale (or some such thing). A bit hoppier than I'm used to, but goes down like liquid...
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    Great pub in central Iowa

    If you're ever in Ames, IA, you have to visit Olde Maine Brewing Co. Great beer, great food. Beer is very reasonable, food is very high. Plus, if you join the Beer Enthusiasts Union, you get 25 oz mugs for $3, free beer every time a new batch is released, and 10% rebate on food. No, I don't...
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    Too much yeast

    That's all fine and good, but if I drink one of my "questionable" beers, I get powerful sick for days. It's a bit hard to drink half a beer, recap it, and drink it in a week without it tasting awful.
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    Too much yeast

    About 7# of DME, 1 1/2 # of crystal malt, 1/2# of roasted, 1/4# dark WLP099 Super High Gravity Ale Yeast The bottles have been sitting for a few months (brewed in March, maybe April?), and I don't drink from the bottle.
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    Too much yeast

    A while back I brewed with a yeast that's far too strong, and so it didn't die out during fermentation. Now I have a case and a half of beer that causes loose bowel movements. While I'd prefer not to pour it down the drain, I don't care to drink it. Is there anything I can do to kill off...
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    Dirty Homebrew Terms

    Mouth siphoning?
  8. E

    Is it wrong to like a commercial beer?

    If it's wrong, I don't wanna be right. That is, provided you're not drinking lite beer. I'm sipping a Leinenkugel's (sp?) red right now, and I really like Newcastle.
  9. E

    Not flocculating

    So is it worth waiting to improve clarity?
  10. E

    Not flocculating

    Update: Bubbling in secondary ceased within a few hours of being racked in batch 1 (racked Sunday). Batches 2 and 3 bubbling every couple of minutes. I'm headed out of town for a week, starting Saturday, so I'm in a bit of a hurry to get these bottled. What harm would there be if I was a...
  11. E

    reaching HIGH proof?

    I didn't realize it would cost so friggin much. Forget this. My next attempt at real beer (not from a kit) will be a Brown Ale. Estimated starting time 2/2007 (or when I can find more room to store it)
  12. E

    reaching HIGH proof?

    I tried to run a high proof ale, but apparently I went wrong. How much sugar would you need to get a batch to ~20% ABV (yeast permitting)? Any other techniques I should know about? This would be the yeast in question Thanks.
  13. E

    Not flocculating

    My batch from hell refuses to flocculate. I'd rather not chew my beer before swallowing it, and I'm scheduled to bottle this weekend. Any ideas how to get more residue out of solution before I bottle? Thanks.
  14. E

    This can't be ready for secondary, can it?

    The bubbling has stopped (since this morning), and the level in the air lock is almost equal on both sides. Primary began late Saturday night. I ran a high gravity yeast, so I'm not sure how that would change times/rates. So, 2 questions: 1.) Is it ready to rack? 2.) Should I throw in some...
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    Using expired yeast....having trouble

    The last batch is finally starting to pick-up. Now my apartment is filled with the sweet aroma of fermentation.:mug:
  16. E

    priming sugar

    I hate to disagree, but I think "corn sugar" is dextrose (aka glucose). I don't think fructose can yield ethanol. If I'm wrong, my education has been a waste.
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    First experiment with grain and a question

    I'm making a rather heavy batch this time around, using a high gravity yeast, to try and get it as close to shine as possible, while still being legal (I was bored and it seemed like a good idea at the time). Well, I was using a triple-clad pot, which heats quickly and cools slowly. I won't...
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    Using expired yeast....having trouble

    Well, 2 are now going nice and fast (had one using fresh yeast, but it was lagging before), the other is still really slow (but it is fermenting). Do I need to let the primary run longer, due to the lag, or should I rack them on normal schedule?
  19. E

    Using expired yeast....having trouble

    My yeast was dated Nov 2005, so it's a bit old. I'm running 2 batches, started Saturday night, which as of this morning are just barely bubbling. One is really slow, the other is at 1/10 the speed (really bad, here). Any tips on how to speed it up? Should I let them ferment longer? Advice...
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    Is this normal?

    Well, it's not as good as after week 1, but definite improvement. I'm guessing it's at 60 degrees now. Not terribly complex, but definitely palatable. Thanks, all.