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  1. snoochhandytardman

    American IPA Bitter revenge IPA (The best Ive had)

    2tsps gypsum .25 lb aromatic .25 lb amber malt .75 lb 55L English Barley 7 lbs light malt extract 2 oz warrior 18 aa 1.25 oz cascade 7.5 aa .75 oz cascade Wyeast londonesb for real and it makes 5 gal This essentially gives the many same flavor characteristics as what ive served as...
  2. snoochhandytardman

    how long to lager

    zog?!?!?!!!!
  3. snoochhandytardman

    Belgian Tripel (lack of carbonation)

    this is terribly subjective. Examine your entire process and check out palmer's site then post what you think may have gone wrong.
  4. snoochhandytardman

    weird taste in certain bottles?

    Could be a few things: sometimes even though you sanitize the bottles you dont get out all of the crap that has been growing in them. So perhaps your beer may not be infected but whatever chemicals there are in mold may still be inside when you bottle. Also make sure you rinse the bottles...
  5. snoochhandytardman

    Nobody Knows the diacetyl secret

    Thanks orfy, i saw that hugh thread when i first happened. After looking around more, I've found that the yeast in these beers that I like so much, are fairly unique. Sam Smith uses a traditional yeast that produces this butterscotch flavor in spades, to the point they re-rouse the yeast to...
  6. snoochhandytardman

    What temp. is highest you have pitched at?

    If you're going to pitch high, it is important to remember that that you may run into thermal shock if the starter is say 60 F and your wort is 85 F. The risk of infection and getting weird fermentation increase if you freak out the yeast by big temp changes. Good Luck!
  7. snoochhandytardman

    Nobody Knows the diacetyl secret

    Ok, thanks. My sources of information are papazian's "the complete joy of homebrewing," and my lhbs which luckily is run by a master brewer (Pike Brewery for 6 yrs). It is possible that this flavor, which is distinctively buttery, comes from a source other than diacetyl. However this would imply...
  8. snoochhandytardman

    AHS Promotional Black Ale

    Does anyone know if this kit produces a beer like like deschutes brewery's 1554? I love that stuff!
  9. snoochhandytardman

    sanitizing ingredients for "dry spicing"

    Im doing this exactly for my triple. My LHBS said a good way to do this is to soak the spices in a small amount of water and microwave to a boil. As it is often easier to use a hop bag when dryhopping, throw your spices in one before you microwave. Im not sure whether to pour any remaining water...
  10. snoochhandytardman

    Nobody Knows the diacetyl secret

    Thanks for the help guys. This site has always been a great place to get good info.
  11. snoochhandytardman

    Nobody Knows the diacetyl secret

    hahahaha Reddenbacher, I get it .......hahhahahhahahahahhahahahahahahahahahhahahahahahahhaahhahahahahahhahahahahhahahahhahahahahahhahahahhahahaha! And no the point of this thread is not sarcasm. There is diacetyl taste is in beers like samual smith's pale ale, elysian ipa, fuller's winter...
  12. snoochhandytardman

    Nobody Knows the diacetyl secret

    How the hell do I get the desired amount of diacetal in my beer? This is not exclusively a yeast selection issue. I am drinking so many commericial beers that have this marvelous diacetyl quality, but i have no reliable guidelines for getting appropriate amounts in my homebrew. WTF?
  13. snoochhandytardman

    Saison Recipe Advice?

    Im not sure what spefically "zested naval orange" is, but i have had great results with dried bitter orange peel (about an ounce per 5 gal.) This link takes you to a great clone of Ommagang's Henepin which could give you some ideas...
  14. snoochhandytardman

    Hey! I want to clone a 450 year old beer

    yeah..... apparently higher temps for fermentation. Also what makes it unusual is that is has no flavor or aroma hops. A very cool and unique beer! The thing is: I can't the picture this given recipe as perfect. The crystal malt would give it a sweeter and well.. more caramel like flavor. I...
  15. snoochhandytardman

    Cinco de Mayo Kolsch

    I'm trying this, and will post the results. Beeeeeeeeeeeeeeeeeeeeeeeeeeeer!
  16. snoochhandytardman

    Hey! I want to clone a 450 year old beer

    I have recently fallen for a beer i thought i would never fall for. This "New Belgium" brewery has come up with a beer that is from a recipe over four century's old: "1554 Belgian Blackbeer." Amazingly.. Quite a beer! This, despite New Belgiums mostly lackluster past. It is very cool to think...
  17. snoochhandytardman

    Secondary Fermenting

    yeah... this seems to be a popular debate. secondary gives more versitility. i think, generally, with higher alcohol and/or higher hopped beers you may get a more well rounded flavor in secondary. i have to say for my belgian ales secondary has made all the difference. Also, if you have beer...
  18. snoochhandytardman

    How bad is sucking to start siphon?

    If you suck, and haven't had a problem with sucking so much, then you should problably just admit that you suck; whatever the consequences (if you're happy). i, for one, have decided not to suck. i don't generally look down on those who suck, but have commited to not sucking. If you have decided...
  19. snoochhandytardman

    how do i control sweetness?

    i didn't do delayed extract addition this time. It was a three gallon boil. yeah, i saw that there seemed to be alot of malt for the hops in the begining. i asked about and was told the bitter orange peel adds bitterness, and of course this recipe is typical of belgian beers which are not often...
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