Search results

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

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

  1. dfohio

    Brew Science - start being scientific again

    So first up... A two year old study on lager yeast and the effects of pitch rates.We know that pitch count is important and that there obviously is a point where too high of a count can be detrimental. This entry discusses those effects...
  2. dfohio

    Bottle Scumline

    So, I have scumlines on most of the bottles of three batches I bottled in the past couple months. Is this always a sign of infection? In my mild, I can see white flakes floating around and also attaching to the bottle. I have tasted the nut brown and it seems fine so far. So, what do I...
  3. dfohio

    Anyone work in sales?

    I have a sales interview project due and need to interview a sales manager or someone who is in sales. Here are the stipulations. Has worked in sales for a minimum of 3 years Is over 30 years old Has direct customer responsibility or directly manages those who do Is freely willing to...
  4. dfohio

    Help me pick an English strain

    I'm looking for an English ale strain to add to my frozen yeast bank. I had been using Nottingham but with quality issues and unsatisfactory results (too high attenuation), I've decided I need a new strain. I'm looking for a strain that is minimally fruity, clean and doesn't attenuate so much...
  5. dfohio

    1 Day in Chicago - What to do?

    I'm driving up to Mid Country Malt in a couple weeks to pick up several bags of grain. The girlfriend got the idea to come along and make a trip out of it by staying over in Chicago Friday and hang out Saturday afternoon. We are 25 and on a fairly tight budget. I'm not a fan of touristy...
  6. dfohio

    Mild Ale help

    I have a problem. I only have 5 pounds of 2-row left. My 200 pounds of grain for the future won't be in for about a month. So, I figure I'll brew a mild. The problem is I know nothing about mild's besides reading Orfy's recipe. I already have a nut brown and an oatmeal stout available, so...
  7. dfohio

    Columbus Ohio Hop Buy

    Hey all, I will be making an order to Hops Direct soon and was looking to see if anyone in the area would be interested as well. If there is a big enough interest than I could utilize The Pol's spreadsheet (with his permission.) If there isn't any interest than I will just buy the hops for...
  8. dfohio

    Worst water ever?

    I just got my water report back after being suspicious about my water. pH 7.3 Total Dissolved Solids (TDS) Est 780 Electrical Conductivity, mmho/cm 1.30 Cations / Anions, me/L 15.2 / 15.3 ppm Sodium, Na 22 Potassium, K 16 Calcium, Ca 137 Magnesium, Mg 84 Total Hardness, CaCO3 693...
  9. dfohio

    Pushing Special Roast limits

    I'm going to brew up a nut brown here soon and I would like to experiment with high percentages of special roast. Batch Size: 5.50 gal Boil Size: 6.79 gal Estimated OG: 1.050 SG Estimated Color: 17.7 SRM Estimated IBU: 25.7 IBU Brewhouse Efficiency: 75.00 % Boil Time: 60 Minutes...
  10. dfohio

    Overpitching a Lager?

    I'm making an Oktoberfest using Wyeast Bavarian Lager this weekend. I stepped a up the yeast from a frozen vial I had to 3500ml on my stirplate. Mr. Malty gave me a 4.16 liter requirement but I seem to think his numbers are off. Anyways, the starter has now crash cooled and I usually use...
  11. dfohio

    Yeast Starter from frozen yeast bank

    Hi, I made a 1 cup starter last night and pitched a 26 ml tube of frozen wyeast german ale yeast. Put it on the stir plate and let it do its thing. 18 hours later there is a 3 inch layer of foam on top with a lot of brown specks on top. I'm assuming this is dead yeast. In the bottom there is...
  12. dfohio

    Bottling Carbonation

    I have a question related to bottling temperature. I have a beer that fermented at 56 for 3 weeks. However, I'm going to cold crash it for a couple days then bottle it. I'm using Beersmith to help find the priming sugar amount. My assumption is to still use the 56 degree temperature as a basis...
  13. dfohio

    Yeast Starter Airlock

    Hey everyone, I have been researching yeast banks and yeast starters and have run into the following argument; Should one use foil loosely on the flask or should one use an airlock? Now, the majority say just to cover with foil to allow oxygen in which will promote more yeast. My thought is...
  14. dfohio

    Alaskan Amber Recipe Help

    Hi everyone. I have been searching for a clone recipe for Alaskan Amber and have run into some problems. Though I have found a couple recipes, none of them come close to the specs that are the the Alaskan website. The website says: Original Gravity: 1.054, ABV 5.3%, Bitterness: 18 IBU, Color...
Top