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

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    Mold in Cider?

    I moved the carboy very gently from the closet to a nearby table to take a closer look. The sediment had dissolved just from that handling - picture below. I'm guessing it's just yeast from racking after fermentation was complete in the larger carboy. There was nothing floating on the surface...
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    Mold in Cider?

    I made this cider about 18 months ago and checked the airlock regularly so it never ran out of vodka. Does this picture show a ring of mold in the headspace? If so, are there any steps to take when bottling to save it?
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    New post a picture of your pint

    Wezeinbock
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    New post a picture of your pint

    A pretty good match to Rogue Dead Guy Ale based on the CYBI interview.
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    New post a picture of your pint

    Hefeweizen . Brewed with Weyermann Vienna Malt, Pale Wheat & Carafa Special II for slight color preference.
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    New post a picture of your pint

    The recipe for the beer in the picture is from post #1 of this thread (link below). The only change was that I used Cluster for the bittering hop to the same Tinseth IBU bitterness. https://www.homebrewtalk.com/showthread.php?t=369109 It recipe seems to produce a beer more like a Dubbel...
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    New post a picture of your pint

    Dubbel with D90 candi syrup.
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    New post a picture of your pint

    First bottle if Hefeweizen for Easter.
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    New post a picture of your pint

    Irish Red Ale
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    New post a picture of your pint

    Not quite a pint yet but looking forward to a comparison soon.
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    English Barleywine Fireside Barleywine

    I'm brewing this beer a 2nd time, a little over a year since the 1st. I have bottles from the 1st still that are great. I omitted the smoked malt this time, subbed that portion with American 2 row (Maris otter still used for the pale malt), added about 2oz of carafa special II for a browner...
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    OFFICIAL Kate the Great Russian Imperial Stout Clone

    I brewed the beer, 1.106 OG, 1.016 FG (12% ABV). Transferred to a secondary after 3 weeks primary (controlled to 65F for most of fermentation and increased to 72F at the end). I added 1.5 oz of tawny port soaked (4 weeks soaking) medium toast French oak cubes to the secondary. To be bottled...
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    New post a picture of your pint

    Flat Ass Tired (similarities to Fat Tire, oven toasted base malt). I'm going to be making a lot more of this. http://www.brewboard.com/index.php?showtopic=20726
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    20 lb of sugar and a jar of yeast nutrient

    I transferred my apfelwein with the 270F sugar to a secondary. The gravity was 1.000, very close to past versions using corn sugar (0.998). The sugar was very fermentable. I didn't have any extra to sample. It'll be 6 months before I bottle. The 270F sugar may not have been fully...
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    Can You Brew It recipe for Wychwood Hobgoblin

    Congrats. I'm also an Eagle Scout. I wouldn't look at the Cl/SO4 ratio but their individual levels. What I suggested (and used) is not extreme and think it works well with a malty beer. I generally brew with more sulfate and less chloride but sweetness of Hobgoblin and low bitterness (and...
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    Can You Brew It recipe for Wychwood Hobgoblin

    Looks like the answer will have to wait. I got an automated-response: "I am holiday until Monday 22nd September 2014" I'll update this if I get an answer.
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    Can You Brew It recipe for Wychwood Hobgoblin

    Here is an email regarding the water chemistry from Jeff at Wychwood: "We use relatively hard water but this heated to 90c to remove the temporary hardness and chlorine. We add 50g of CaCl2 and 20g NaCl per brl to the mash tun" My last version had 70ppm Cl and 25ppm SO4 for all brewing...
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    Can You Brew It recipe for Wychwood Hobgoblin

    The closest I've brewed is summarized in post #81, #84 & #87. I mash thick like you mentioned in #1 and have no idea of it's affect vs. mashing thinner for this beer. Fermentation with the yeast starter per Mr. Malty and Wyeast 1318 was done in a few days at constant temperature. I think...
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    New post a picture of your pint

    Yooper's Stone Ruination Clone https://www.homebrewtalk.com/f69/stone-ruination-clone-155771/ Chimay Grande Reserve Blue Clone Attempt following Brew Like A Monk Specs
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    Belgian Dark Strong Ale The Pious - Westvleteren 12 style quad - multiple

    Lalvin EC-1118 is <$1 for a 5 gram pack. I bottle everything and re-yeast at a rate of 1 gram/5 gallons (rehydrated), about 1e6 cells/mL, and get consistent carbonation without any further fermentation of the beer except the priming sugar. 50+ times doing this. Hefeweizen is the only beer I...
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