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  1. EkieEgan

    Need help with a Frootwood clone...

    Hello all, I really enjoyed Founder's Frootwood release last year. I know it's a beer that some didn't care for, but I ended up loving it. It was released last year in January and thus far, has not been released this year. I asked on FB and Founder's just said they haven't announce all of their...
  2. EkieEgan

    Advice needed on RIS..just racked

    I am looking for some thoughts on my RIS. I just racked it and expected a gravity to be lower than it is. I brewed in 12/29/16. Starting gravity was 1.121 and after fermentation, reads 1.044. I used 2 freshly hydrated packs of US-05..aerated well over several hours until fermentation took off...
  3. EkieEgan

    What temperature do I use for priming a lager?

    Sorry if this was covered earlier. I couldn't find a thread. Ok, I have a "lager" that will need bottling soon. I brewed a hoppy psuedo lager on 12/18 and fermented for 18 days at 58 degrees with Saflager yeast. I have no practical way of actually lagering in my apartment so it is what it is...
  4. EkieEgan

    When to add vanilla/cocao nibs to bourbon imperial stout

    Just looking for thoughts on when to add fresh vanilla bean and/or cocao nibs to an imperial stout. I have a 1.121 stout that is fermenting nicely and in a few weeks will transfer to my secondary and add a few bourbon soaked charred white oak sticks. When would you add the other ingredients? At...
  5. EkieEgan

    Mash Temp question with BIG RIS's

    I am curious where everyones's thoughts are on mash temps with regards to big Russian Imperials...are lower mash temps, say 148 the norm because the beer will only ferment so low anyway, thus giving a sweet, chunky body? Also, if I wanted to get to 13%, which yeast would you go with? The last...
  6. EkieEgan

    Single temp infusion for Belgian Strong Golden?

    I'm just curious if there are huge differences in flavor, aroma, fermentability ect if a simple infusion is used instead of a step mash for a Belgian Strong Golden. Thoughts?
  7. EkieEgan

    Beer changed color in the bottle

    I have never had this happen and find it quite bizarre. I brewed a nice crisp pale ipa using pilsner as the base with some wheat and a half pound of oats. I used citra hops throughout. I basically made an Evil Twins Brewery Citra clone. It turned out great..crisp and as pale as any wit that I've...
  8. EkieEgan

    "Poor attenuation through loss of yeast in blowoff?

    I do know this was asked before. I did read what was posted from 2009, but I am wondering if anything new has come to light? I have 2 beers that as far as I am concerned, did not attenuate out. Both beers had extremely violent fermentations. One, a saison that I put on top of a yeast cake...
  9. EkieEgan

    Bourbon barrel chunks and imperial stout question

    So..who here has used the bourbon barrel chunks from morebeer? $4 is kinda expensive for 2 ounces, but at least the source is probably good. I am curious if anyone has used them as is or if they could use a soak in some fresh bourbon? Also, is the 2 ounces just enough? Too much or not enough...
  10. EkieEgan

    Residual hop characteristics from a yeast cake?

    I have yet to pitch onto a yeast cake. I been reading and reading about the pros and cons and as I understand both sides, I think it's worth trying at least once. However, I couldn't find much regarding hops and IF they may impart any characteristics on the fresh wort. Say for instance, I rack...
  11. EkieEgan

    Yeast cake for Belgians??

    I have a saison that is almost done fermenting and I figure by next Monday (4/25), I will put it into the secondary to sit on the tart cherries that I have. My question is...can I dump a fresh saison on top of the yeast cake that I just racked off of? I know other strains are fine with this, but...
  12. EkieEgan

    How much fresh yeast for Belgian bottles?

    I am not new to brewing but new to brewing Belgians. I do know that the yeast in suspension will carb the Belgian ales I have bottled (I have a saison and a dubbel bottled), but after reading more on the subject and understanding how beat up Belgian yeasts can get during the extended...
  13. EkieEgan

    Roasted barley in red ale..not sure about this flavor?!

    So I thought I would try something I hadn't done. I read lots of recipes and decided (probably against my better judgement) to throw some roasted barley into my red ale. Some people used 8 ounces in a 5 gallon batch! Well I went with 5 and now I can see I went too far. This beer is weird, like a...
  14. EkieEgan

    Dry hopping in the secondary with cheesecloth?

    I just racked a red ale into the seconday. I hopped it pretty well throughout, including dry hopping the primary, but I want more aroma. All I have at home is clean cheesecloth. Can I make a little hop bundle with this and toss it in or do I have to sanitize it (steaming?)? The beer is fully...
  15. EkieEgan

    Bottling Belgians for competition?

    I am curious what everyone does here. Belgians typically have a higher than recommended carbonation level for the standard 12 ounce bottle that is also the expected bottle at competitions. Can Belgians be sent in a traditional corked bottle or do we a.) take our chances with higher CO2 volumes...
  16. EkieEgan

    Best recipe for a "quick" cherry beer

    I have a few questions and would like peoples feedback on their technique for making a tart cherry beer. The cherries...I bought 5 cans of Oregon's tart cherries canned in water. Has anyone used these in making a "quick" fruit beer, meaning not a lambic. Right now, I am not in a place where I...
  17. EkieEgan

    Best all around British Ale yeast opinions wanted!

    I am curious what everyones favorites are and why. Also the most forgiving? British bitters and pales are a favorite of mine (ok I have many favorites..who am I kidding) but I have lousy luck brewing them. They are my nemesis honestly. If I was to have a bad beer (with off flavors), which very...
  18. EkieEgan

    Single infusion vs. step mash for wheat

    I brewed a wheat years ago (when I was actively brewing) and used a simple single infusion to mash and I never got the proteins that was expected with a wheat, so I switched to a step in raised my temp by heating directly on the stove, but never boiled the mash like a decotion mash. That first...
  19. EkieEgan

    Saison is a little out of style..whatcha think?

    So a month ago, I brewed my first Saison. I used pilsner, a pound of wheat and a pound of organic sugar to boost it. I also spiced with blood orange peel and coriander. I used White Labs WL568. This isn't a huge deal I guess..I am just wanting a little feedback as I have never brewed a Saison...
  20. EkieEgan

    Flip Top Bottles for Bottle Conditioning

    I have scored a case of nice brown flip top bottles that were used only once with the original store sold beer. They are 16.9 oz. each. The gaskets are all new looking. I have used these style of bottles in the past to bottle beer that I had filtered and kegged, but never used them for bottle...
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