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

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  1. HelperMunkee

    Time in primary/secondary?

    Zombie thread.... I'm finding that with homebrewing exploding in popularity, most of the people new to the hobby I'm talking to are only doing 2 weeks in primary and discussing bottling. Most commonly I hear people talking about autolysis beyond 2 weeks, which I think is hogwash. Due to...
  2. HelperMunkee

    Canned Pumpkin Puree?

    Anyone know why people advocate baking the puree? Seems silly (it's just a starch after all, isn't it?) it should mash fine.
  3. HelperMunkee

    Aging and Kegging

    No; there was a few times that I tried S05 at extremely low temperatures (60-64) in an attempt to approximate lagering and found that I got some pretty extreme esters (not banana/clove, but fruity).
  4. HelperMunkee

    Aging and Kegging

    I used S05 in this one (and almost always do for everything, unless style dictates). I've got a pretty efficient fermentation chamber that allows me to dial in temperature pretty damn well. Temp of carboy (not ambient) never exceeded 68. Generally held this one at 66. I find that S05...
  5. HelperMunkee

    Aging and Kegging

    2 parter. I recently made a blonde ale that initially had a lot of "strawberry" flavor. Not the first time I've had this flavor in a blonde. 10# 2-row .5# Crystal 10 1.5 oz Saaz @ 60 .25 oz Saaz @ 15 .25 oz Saaz @ 5 Aging seems to be helping. Anyone ever had that, or see a reason for it...
  6. HelperMunkee

    Coffee Stout Partial Mash Advice

    Go get a free trial of Beersmith and plug in those numbers that will tell you your answer (not in front of my PC at the moment or I'd run it). Second point. You'll not be steeping anymore. Only mashing. So don't differentiate your steep and mash grains; all in one mash. Third point. In my...
  7. HelperMunkee

    Removing stout flavor in extract brewing?

    Consider steeping .5lbs of chocolate malt and maybe other dark crystal. I'd be a little concerned that the added dextrose is gonna thin out the mouth feel.
  8. HelperMunkee

    Pliny the Elder - Currently in stock at...

    Yeah should have mentioned shipping expensive. But I too never don't buy beer because of price. And yeah. Texas is also illegal. Never thought Mass and TX would have something in common. I also grabbed some of New Belg's new IPA, Ranger.
  9. HelperMunkee

    Pliny the Elder - Currently in stock at...

    I live in Mass, and as such I cannot ship beer to myself, however that's what my NY friends are for...anyway. Morewines.com That site seems to have a good supply of Pliny in stock, although, I have received it yet so I can't comment on the freshness (although frankly, I doubt ol' Pliny...
  10. SpringfieldMAWaterReport

    SpringfieldMAWaterReport

  11. BeerMasheen-SummerMode

    BeerMasheen-SummerMode

  12. BeerMasheen-Hole

    BeerMasheen-Hole

    Put a hole to accept a fridge for cooling.
  13. BeerMasheen

    BeerMasheen

    Insulated fermentation chamber. Warm in the winter cool in the summer.
  14. HelperMunkee

    Adding fruit to a kegged crappy American Wheat

    Fruit in the keg is probably a very bad idea. It would clog things like crazy. If you just want to add flavor consider adding some extracts. But be careful with those too, most people agree use half the manufacturer recommended dosage. IMO - Just leave it alone. The batches I've made and...
  15. HelperMunkee

    Recap of my first Partial Mash

    I've tried the towel/blanket thing in the past it works good enough. When I did them, I used to do partial mash in the oven. Set your oven on its lowest temp (ideally 150, but mine only went down to 170). Let it get nice and warm. Get your water up to temp, add the grain and lid it, and...
  16. HelperMunkee

    First All Grain with First Mistake HA

    Hah, yeah you're going to end up closer to 1.075 when all is said and done. No big deal, now you've got a bigger beer.
  17. HelperMunkee

    Best yeast for bubblegum/banana flavors?

    I've used all the above mentioned yeasts searching for the banana bonanza. I always ferment hefs in the low 70s. I tried the liquids first and had good-ish results. I generally don't use liquid yeasts though, so I tried WB-06 (dry yeast) and it was banana-awesomeness...the first batch. This...
  18. HelperMunkee

    Making room for tower extension

    Depending on your situation you could use one of these (see link below) in between and slightly lower than the other two faucets. I just installed one of these on a 3" tower for a second faucet. Again it will depend on your situation (diameter of the tower, and the degrees separating the...
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