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

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  1. Blauvelt

    High Sierra (Sierra Nevada) Pale Ale

    I've read that a human cannot percieve bitterness within 5-15 IBU's. Besides, IBU's are only an estimate at best of the real bitterness that hops add to a beer. The hops could have had similar overall alpha acid levels but lead to a very different taste in the finished beer. Bitterness can...
  2. Blauvelt

    Big Beer not getting Smaller?

    how does it taste? maybe this would be a good job for some amylase enzyme. check out the "Miller lite really triple hopped" recipe under light hybrid beers in the recipe section. there is some really good advise on how to use it. you basically add it to the secondary and it turns some...
  3. Blauvelt

    Question About Baking Yeast.

    do you have access to malted barley or wheat? If the enzymes are not there and you mash you will just get some starchy liquid; something like barley broth. I think that malting your own barley might be a bit tough though not impossible. also for beer you need a bittering herb like hops, or the...
  4. Blauvelt

    Question About Baking Yeast.

    I really prefer bakers yeast to many other dried ale yeast like muntons or coopers. It produces a beverage with a lot less cringe factor. I would say to get a 1 gallon jug and make some very rustic cider. it is by far the best thing you can make with bakers yeast and no modern beer ingredients...
  5. Blauvelt

    Blonde Ale Miller Lite (Really Triple Hopped)

    The beer is about 5 weeks in the bottle. I did not do AE in secondary, because I couldn't find it anywhere in the great city of Halifax. I did an extra long mash with rests at 115, 131, 145 and 154. This worked out really well because I got the FG down to 1.002. Underneath all the Nottingham...
  6. Blauvelt

    Blonde Ale Miller Lite (Really Triple Hopped)

    I made this damn beer. It would have been utterly fantastic if I had of used a different yeast or fermented at lower temps. This is my first negative beer when using Nottingham yeast. I must have fermented it too high because it smells very strange and it tastes like I just dumped a tablespoon...
  7. Blauvelt

    Gunslinger's Graff

    I like Chinook hops! I will probably use them next time.
  8. Blauvelt

    Gunslinger's Graff

    Yeah it's pretty tasty. I looked for a receipt but didn't find one. I'm sure that anyone could make something similar, Just use greencoat's recipe as a baseline and use grape juice instead of apple and add whatever strikes your fancy. I might try it as an all grain recipe with Munich malt, a...
  9. Blauvelt

    Gunslinger's Graff

    I did record it but I've lost it now. I might have the receipt from the lhbs, but I doubt I will find it. For hops I think I added 1 oz more centennials, and 1-3oz more cascade sometime during the boil. Its funny how when you are brewing, the recipe is pretty much all you think about, and a few...
  10. Blauvelt

    Spurhund Zunge

    despite the DMS, this is an excellent beer! I will definitely make it again. thought I will most likely boil it a bit longer.
  11. Blauvelt

    Gunslinger's Graff

    I brewed something that was originally intended to be this recipe but I : - Added another pound of caramel 120 - added a little more roast barley - took away the smoke malt - added more hops! - I used nearly 10 litres of grape juice! well the resulting brew was quite awesome. I walked into the...
  12. Blauvelt

    Blonde Ale Miller Lite (Really Triple Hopped)

    I brewed this one up. Its in the secondary on the hops now. The FG going into the secondary was 1.003 and very clean tasting, with no corn flavor. I am not going to use AE in the secondary at all; mainly because it is impossible to find in my area. I used a 2 hour mash with rests at 130 degrees...
  13. Blauvelt

    Question about Graff & Hops

    I brewed the Gunslingers Graff with subtle variations. I took out the smoke malt, used grape juice instead of apple, and I used an extra half oz of centennial and an extra oz of cascade for the full boil, and another oz of cascade at flame out. It is in the secondary fermenter now and the hops...
  14. Blauvelt

    Moldy Strawberry Beer!

    Wow! the Mad Fermentationist answered one of my posts! I am always reading your website looking for brew inspiration. although the only sour beer I have made (other than this one) was a Berliner Weisse that is thoroughly un-sour. I plan to do an all bret C English Barleywine next. thanks for...
  15. Blauvelt

    Moldy Strawberry Beer!

    I made BM's Cream of Three Crops a few weeks ago. I got terrible efficiency, and on top of that; I didn't cook the corn before adding it to the mash. the result was a strangely rice-starchy beer with an OG of 1.022 and an FG of 1.014. I used WYeast European Ale 1338, and that is supposed to...
  16. Blauvelt

    Spurhund Zunge

    Yes, I just cracked the first bottle of mine tonight. It had some serious DMS that I didn't notice during fermentation. Anyone know how to fix this up? I also entered a wit beer not too long ago into a competition at a local brewery. On the judging sheet it mentioned DMS but 3 days at a warm...
  17. Blauvelt

    Batch Down! Help Needed! Save my wheat beer!

    If you don't boil it you will probably get some lactic acid bacteria in there, and you will have very little to no hop bitterness. beer with no bitterness is not as tasty as it sounds.
  18. Blauvelt

    Batch Down! Help Needed! Save my wheat beer!

    wow. if I were you, I would boil it. Dump it back in the pot and boil it for 60 mins. get more yeast and finishing hops and it should turn out ok. it might be a bit more bitter than expected if you used a lot of aroma hops. The faster you bring it to a boil the better because yeast can mutate...
  19. Blauvelt

    uh oh.....apfelwein troubleshooting

    It could be some weird pectin in the juice. Mine is still not clear and I am wondering if that is the problem. I've tried gelatin, campden tabs, cold crashing, and bentonite clay. as long as it is completely fermented you could use any of these methods except campden tabs, to try to clear it...
  20. Blauvelt

    Blonde Ale Miller Lite (Really Triple Hopped)

    Could I not use a long low mash for like 2 hours to convert everything to simple sugars? or if that won't work, maybe I could use a thin mash and take our like a litre of liquid and refrigerate it and then add it to the secondary. I won't be able to get any amylase enzyme from the lhbs...
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