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

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    Starting Over/Catching Up

    I know I have a copy of how to brew somewhere. Need to look that up. Sent from my iPad using Home Brew
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    Starting Over/Catching Up

    One more thing guys. It may not be a problem but I remember in the early days being surprised by timing and almost screwing things up because I didn't sanitize something before it was supposed to be used for example. Does anyone know of a step by step walk through including specific gear used to...
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    Starting Over/Catching Up

    I live in Texas where the weather is very hot most of the year. Standing around a boiling pot for hours with an open flame is far from an ideal experience. I thought I remembered there being drawbacks to electric heating but I dont remember now. I wonder if it alters the wort in ways that direct...
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    Starting Over/Catching Up

    Hey guys. I'm returning to brewing after a 3 year sabbatical. I lost just about all of my equipment over the moves and such so I'm starting from scratch. I won't be a beginning brewer and have used most advanced techniques and equipment. I'm looking to save space and more importantly make for...
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    Imperial Stout recipe, what do you think about it?

    Also, I don't think anyone ever answered your yeast question from earlier. I usually like an English yeast character in my high gravity beers and try to build up a big culture from a vial/pack of liquid yeast. It looks like your only options are dry yeast and that US-05 is possibly the best...
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    Imperial Stout recipe, what do you think about it?

    No the Carafa Special is a pretty mild grain relative to the chocolate and roasted barley that are at my LHBS. Again both of those are much higher in color than I see listed in most recipes. The roast there is over 700 I think and I've seen most be in the 500-600 range. The chocolate is over...
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    Imperial Stout recipe, what do you think about it?

    http://www.northernbrewer.com/default/catalogsearch/result/?q=carafa&x=0&y=0 http://morebeer.com/search?search=carafa&=Search http://www.williamsbrewing.com/search.cfm http://www.brewmasterswarehouse.com/search/carafa
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    Imperial Stout recipe, what do you think about it?

    They make a Carafa Special I, II, and III. All of which are sold at what is probably the largest online retailer. The same retailer does not sell the regular carafa. Looking at several other well known online stores that carry Carafa, they only carry one variety of Carafa and it is of the...
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    Imperial Stout recipe, what do you think about it?

    Indeed. I had heard that only the Carafa Specials were the dehusked. I guess I just hadn't seen any the shops that I go to carry the regular Carafa I assumed that was what was being used. You might check with your shop to see if this is or isn't the case.
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    Imperial Stout recipe, what do you think about it?

    Carafa is roasted but the husks are removed reducing the bitterness significantly. So they are typically used when you want to darken something but don't want as much of the roasted flavor. They do still have a roast flavor but lack the bitterness. They do better in a porter, doppelbock, or...
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    Imperial Stout recipe, what do you think about it?

    Well it's not really a stout without roasted barley in my mind. Wouldn't need the coffee as much if you have roasted barley but you can still add it just beware of too much bitterness.
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    Imperial Stout recipe, what do you think about it?

    I thought roasted barley wasn't an option at your brew shop. A general rule of thumb is to limit your amount of specialty malts by percentage of grist to 10-15% max. If you are looking for more complexity then go with lower volumes of more variety. The different colored crystal malts can add...
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    Imperial Stout recipe, what do you think about it?

    I might add some coffee then if you don't have roasted barley available. The Carafa III will get you a lot of color points with a small addition but the Carafa malts lack some of the bitterness of roasted barley. Don't remove the smoked malt because of my suggestion. If you want a really...
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    Imperial Stout recipe, what do you think about it?

    I highly sensitive to smoked malt so I can tell from looking at it that it wouldn't be my cup of tea. I'm not sure that its really a stout without something giving a roast flavor. I have had some stouts where the base malts were the darker munich/vienna and that can turn out great. I also...
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    Why Wash Yeast?

    I chill and whirlpool my wort and siphon mostly clear wort into the fermenter. If it's particularly cloudy looking I'll put a nylon bag over the autosiphon to filter further. I do use a hop bag because I don't want that hop material staying around long enough to leech grassy flavors into the...
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    What's the verdict on fermenting under pressure?

    Awesome tip on blasting with CO2. Every time I go to swirl my carboy I think that there must be a better way and then forget about it. Kegs are at a premium in my brewery though so I don't have the luxury to ferment in kegs. I guess I need a stainless steel wand or something to stir inside...
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    When to dry hop? Little help!

    Most of the pros these days seem to be dry hopping just after the most active part of fermentation but before the fermentation is complete. It is also becoming more popular to dry hop more than once. The reason being that too long of an exposure tends to leech out a grassy character from the...
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    Why Wash Yeast?

    Did the trub ruin your last beer? If so I'd say remove it. If not then why bother. Do what makes you feel comfortable but I know many brewers who brew award winning beer in reused yeast that wasn't rinsed. I would probably rinse if I had more time but I find it hard to make time for brewing...
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    Repitch: Strong->Strong or Strong->Small->Stong

    I don't think 1.065 is high enough to stress the yeast out too bad. From what I've heard from John Palmer and Jamil Z you really shouldn't reuse yeast after brewing a high gravity beer. I'd add some yeast nutrient either way and oxygenate appropriately and you'll be good to go. I used to be...
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    Stepping up a starter

    Yeah the way you're doing it is better for the yeast. Fermented wort is beer which has alcohol which isn't good for yeast. It's not an oxygen thing though. Fresh wort has no oxygen in it other than what it picks up from the pour into the flask. Oxygen comes from the stirring. So you'd get...
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