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  1. jsweet

    So you're NOT supposed to use an airlock for the primary ferment, is that right?

    I've done a fair bit of beer brewing in the past, and a friend just asked about brewing kombucha. I'm off alcohol at the moment, so I was thinking this would be a cool way to use some of my equipment, so I'm starting to read up on it. So, I'm gathering from what I am reading that for the...
  2. jsweet

    Starter viability question -- need fast answer

    Ideally I need the answer to this question in the next 30 minutes-ish, so I'll be brief and then expound on the situation in a subsequent comment: A vial of WLP001 got real hot during shipping. I am planning to use it in an extract IIPA with a target OG of ~1.090. I made a 1-qt starter. I...
  3. jsweet

    Yeast and the evolution of multi-cellularity

    Probably the wrong forum for this, but I couldn't help but share it. An article about a scientist using yeast (<i>our</i> yeast!) to study the ways in which multicellularity could have evolved...
  4. jsweet

    "A Chance to Chill" Summer Lemon Wheat Ale (Extract)

    This is version 2.0 of this recipe, and I think it came out damn tasty if I do say so myself. The lemon is not subtle, but it's not overly pronounced either (though if you hate fruit beers, steer clear of course). Every time you have one, you have A Chance to Chill. Note that this is a 6.5...
  5. jsweet

    Why oh why is my beer sickly sweet???

    I posted about this a couple weeks back, and still no change, and I still have no idea what caused this. I threw together a fairly unremarkable APA recipe from leftovers I had laying around. I had a weird-looking fermentation and had a difficult time getting the yeast (US-05) to clear -- but I...
  6. jsweet

    Is it the recipe??

    Problem: I've got a batch that's got this sorta weird sickly sweet aftertaste... almost like sweet orange peel in beer, but like a little sweeter. It's not hugely pronounced, and the up-front taste is about what I was going for -- it's just that weird aftertaste. I always taste and take notes...
  7. jsweet

    Anybody chopped their hops in a food processor and regretted it?

    I am coming to prefer pellet hops, especially for dry-hopping, since they don't seem to soak up as much beer, and I don't have to worry about siphoning around them or putting a strainer on the siphon or anything like that. Problem is, I don't always have a choice -- I may only be able to find...
  8. jsweet

    A watched pot...

    Kinda cool thing happened yesterday. Came home from work and I went to check on a saison I had brewed the previous night -- so it had been about 18 hours or so since I pitched. There were a couple of spots of foam starting to form, but nothing I would call a kraeusen yet. Went and chatted...
  9. jsweet

    Where do you folks get your dry yeast?

    I keep seeing people refer to a dry yeast packet as costing fitty cents, but everywhere I see to buy US-05 it's more like $3.50 or more. Where are people buying it that it's so cheap?
  10. jsweet

    Step-by-step: Using amylase to convert flaked corn

    So I'm thinking of trying to do a GF hoppy cream ale for some friends, one of whom is off the gluten. I haven't been perfectly happy with any of the recipes I've found so far, but that's okay, for the most part I have been pretty successful crafting my own recipes using Beersmith and consulting...
  11. jsweet

    Anybody ever tried intentionally doing a 7+ gallon batch in a 6.5-gallon carboy?

    My first few batches, I didn't actually measure the top-off water, I just figured, "Well, my carboy holds X gallons, so if I fill it a few inches from the top, that must be X gallons." I later discovered, as many others have, that my carboys seem to hold something like X+0.5 to as much as X+1.5...
  12. jsweet

    Household bittering alternative?

    My wife is about to go out with a friend, and I have this Munton's dark extract to use up, plus I have DME on hand, a couple of specialty grains, i.e. there'd be no problem throwing a recipe together, but I have no hops!! Is there anything I might have on hand, as a basic grocery staple, that...
  13. jsweet

    Is my beer infected? Is it safe to drink?

    I started brewing back in March of this year. My first beer was a porter, and while there were no visible signs of infection, and the flavor seemed pretty good, I now believe that "something" must have gotten in there during fermentation. And I think the same "something" has been infecting my...
  14. jsweet

    Overcarbed, underconditioned IPA -- bad idea to fridge it?

    I have an IPA that has been bottle conditioning for about a week and a half. I knew at bottling time I had put too much priming sugar in (the problem with racking onto your sugar water solution is that you have to know how much volume you are going to get out minus the trub and other debris...
  15. jsweet

    Poor (or lazy) man's method of measuring partial mash efficiency?

    So I'll start with maybe a sort of funny story... I did my first partial mash the other day. I was totally unprepared, as I had somehow talked myself into thinking it was just an extract w/ steeped grains recipe pretty much up until the time I was in the LHBS grinding a bunch of ingredients...
  16. jsweet

    So I probably need to replace my auto-siphon then, eh?

    Second time using my auto-siphon I ordered from AHS, I got it clogged with hops. Not so clogged it didn't work, I was still able to finish the job. But cleaning it, in order to get the last little leaf fragment out, I ended up semi-accidentally popping out this little black plastic piece in...
  17. jsweet

    Help with stuck fermentation

    I've got a stuck fermentation, and I'm looking at three different options. This is an extract recipe for a Grand Cru. Yeast was Wyeast 3944, OG was 1.086. I significantly underpitched (just one smack pack, no starter, for 5 gallons) so I was expecting a stuck fermentation might be a...
  18. jsweet

    Signs of a lacto infection besides flavor?

    Let me preface this by saying I'm 90% sure I don't have an infection. I'm just wondering if there are any other signs besides the sour flavor. I brewed a summer lemon wheat beer, and I tweaked the recipe a bit. When I tasted my hydrometer samples, I thought "hmm, Too much lemon... " When I...
  19. jsweet

    Dry hopping in primary - question

    This is my first time dry hopping. I know it is recommended to rack into a secondary when dry hopping, I also know there are some who don't, and for a couple of different reasons (I'm ashamed to say the biggest one is I didn't have an appropriately-sized fermenter free) I decided to try just...
  20. jsweet

    Is this "Band-Aid" taste because I used C-Brite?

    One of the last jobs I did before switching to Starsan was bottling this pale ale... which tasted great at bottling time, but now I am getting this Band-Aidy tasty. The Palmer book says this can be caused by both chlorophenols and by wild yeast, but I doubt the latter because a) no gushing, b)...
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