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  1. J

    Mash Temp/Conversion

    So I've been brewing all grain for a awhile and should know this, but was wondering if you mash at beta amylase, say 145, and convert all available starch, then go up to alpha amylase, say 158, will you get the long chain sugars in your wort that give you a thicker beer, or does the earlier beta...
  2. J

    New One on Me

    I'm not an old timer, but have brewed a few batches, maybe 6 AG. Recently brewed Mike McDoel's Janet's ale and used a double decoction. Pitched too cold, I was trying for a good cold break. Anyway, yeast from starter sat a good 24 hours with nothing, then a nice ferment began. i got a...
  3. J

    Clear Beer

    I made a nice AG American Brown this weekend, but I forgot to add the irish moss before the end of the boil. Not my first time making this stupid mistake. Anyway, I know a little cloudiness is no big thing, but I would like to try and clear it up. Can anyone give my a primer on fining...
  4. J

    Molasses For Priming

  5. J

    Molasses For Priming

    I left this in the All Grain Section, but so far no responses, maybe question is better in this section: Brewed an all grain pumpkin ale. FG came down to .010 and it seemed a little thin and not sweet enough. I also held back on the spice addition in the boil and I could use a little more...
  6. J

    Molasses For Priming

    Brewed an all grain pumpkin ale. FG came down to .010 and it seemed a little thin and not sweet enough. I also held back on the spice addition in the boil and I could use a little more. So, I would like to prime with molasses, i like the flavor, with a small addition of spice. Any thoughts...
  7. J

    Yeast question

    When using slap pack, do I have to make starter, and if so, some general instructions, or, can I warm up pack, break bubble, let sit for 3 hours, see if pack blows up like a balloon, sanitize outside of pack, and pitch.
  8. J

    Volume of Water

    Forgive the newbie question I have first batch ever in secondary. I found interesting that the experts are EXTREMELY precise on fermentation temps, mashing temps, hop amount and timing, etc., but they don't seem to talk much about water volume. Isn't this as or more important than almost...
  9. J

    Qestion About Secondary Ferment

    help for newbie. First time brew an American pale from extract. A good kit from Maltose (beer captured). Out of primary in week. Seemed like good ferment. Into secondary carboy with dry hop of some cascade. Hops are in cheese cloth sock floating on top. Beer seems to be clearing. About 1...
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