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  1. K

    NE IPA w/Lemon & Graham Crackers - Help!

    The grain bill is solid for a NEIPA. I’ve had success adding zested Lemmons to the boil at 2 min to flameout. As for the graham crackers... I would crush them up and stick them in the mash. Should get some flavor from that. Let us know how it turns out!
  2. K

    Help me use Peated Malt in my Arrogant Bastard Clone

    Wow this is an old post lol I used simpsons peat smoked malt for a smoked porter recently. It’s the first peated beer I’ve done. At 2% you could just barely detect any amount of smoke. So with Simpsons peat I would go for 4-5 percent of you want it to really stand out. But two percent makes a...
  3. K

    Peat smoked porter recipe

    I want to use peat smoked malt because I love Islay scotch. I want a campfire taste rather than just ham/bacon you can get from regular smoked malts.
  4. K

    Peat smoked porter recipe

    Makes since... the levels of Intensity could vary from malster to malster. I’ll see how this beer ages out and try again. Thanks guys.
  5. K

    Peat smoked porter recipe

    Just a quick question for anyone that has ever used Simpsons peated malt. I used 4 oz. of peated malt (2%) in a porter and I can not get the smoke out of it. Everyone’s opinions lead me to only use 4 oz. in any given recipe but I feel like I should have gone with atleast 8 oz. Or does the smoke...
  6. K

    Lowest degrees linter for full mash conversion.

    Appreciate all the feedback guys! Thanks a ton :) I'll go with a thinner and longer mash
  7. K

    Lowest degrees linter for full mash conversion.

    Hey guys, Just wanted to ask how low was the lowest degrees linter have you gone? And did it convert how you wanted it? Im planning on using 60% golden promise (70 Diastatic power) and 40% malted oats (0 diastatic power). So over all I would have 43 degrees linter in the mash. I could just use...
  8. K

    Red Saison

    And I have centennial and sterling from past brews so I threw it in. I might just go with only sterling.
  9. K

    Red Saison

    Sweet. I'll drop the 120 haha. Lower the special B. Kinda hard to get a red color and keep it dry I suppose. Ill look into Vienna and dark candy syrup as options.
  10. K

    Red Saison

    So I've been brewing light colored beers for the past few months and am tired of seeing it in my fridge lol. Been looking into brewing a nice red saison (if there is such a thing). 2.5 gallon batch. Here is a recipe I made just from researching different malts. Let me know what you think. I've...
  11. K

    Flaked Grains and How They Convert

    Thanks so much. Diastatic power makes a lot more since now.
  12. K

    Flaked Grains and How They Convert

    I have a question about flaked grains because recently have been experimenting with New England Style IPA's and been using these flaked grains for smoothness. First of all, I see online that they have no extract yield??? But then i put it in my brewing software and they apparently do? Then...
  13. K

    Hoppy Saison thoughts

    I'm doing first wort hopping with citra. And I didn't realize that about the S shape! I still have one from my first couple brews. I'll try out cold crashing forsure then. I'll probably just throw an oz. of citra in at dry hopping instead at flameout.
  14. K

    Hoppy Saison thoughts

    I'm doing first wort hopping with citra. And I didn't realize that about the S shape! I still have one from my first couple brews. I'll try out cold crashing forsure then. I'll probably just throw an oz. of citra in at dry hopping instead at flameout.
  15. K

    Hoppy Saison thoughts

    ShaLah, Ya thats why I was just going to throw it all at flame out because my hoppy beers always lose a lot aroma from fermentation. But that is a good point to be made about covering up yeast character. Hopefully I will remember to report back in a month! Im going to brew this next week. Bosh...
  16. K

    Hoppy Saison thoughts

    Thanks for the reply! Ill have to research this yeast strain. Never heard of it.
  17. K

    Hoppy Saison thoughts

    Hey Guys just kinda grabbed a saison grain bill I thought looked good and added a hop schedule that seemed tasty. What are your thoughts about it? Debating whether to throw some of the late boil additions into the dry hop instead. 2.5 gallon recipe Yeast: Wyeast 3711 French Sasison
  18. K

    Mash PH in a stout

    So ph strips don't work Bc the stout is too dark >_> Gonna have to buy a proper ph instrument now.
  19. K

    Mash PH in a stout

    I have ph strips.
  20. K

    Mash PH in a stout

    btw the White Wheat is used in the mash. Not sure why it says its in the boil?
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