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

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    Batch Sparge Volume

    OP here... Well, I have been getting in the upper 60's, usually around 68%; so pretty terrible. But, yes, I have been increasing my grain bills a little and also using any DME I might have on hand...particularly if after 30 min in the boil my SG isn't looking great. HOWEVER, the beers...
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    Batch Sparge Volume

    This should be an easy one and I'm just now having the "ah-ha" moment, I just need some solid experience to verify. So, I have been batch sparging and making great beers but I kept having tons of sparge water left over after filling my kettle for boil...and THUS having terrible efficiency and...
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    Backsweetening a dry pale ale / fruit beer

    Interesting concept. Thanks for the reply. I'll try to update with results but here's what I did: I boiled about 3/4 cup of water, turned down heat and added about 6 oz of lactose to keep it pretty warm. I then peeled, de-pitted and puréed 1 lbs of fresh apricots and added them to the slurry. I...
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    Backsweetening a dry pale ale / fruit beer

    Well, I feel like it would at least combat the thin mouthfeel and lay a little better foundation if I add the apricot. Thoughts?
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    Tainted batches - what is wrong?

    Oops, wrong answer...I see what you're saying. On the flip side, most of my ale yeast strains get that way when fermented too high. Honestly, a lot of that might age out also.
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    Tainted batches - what is wrong?

    Yep. Each strain of yeast is designed to impart different flavor profiles...it makes sense that each one will react differently to temperature.
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    Did I botch this batch...?

    WLP530 is a tricky yeast. It really reacts to quick temperature fluctuations. I'm not surprised it dropped out a bit. My suggestion is to slowly warm it back up a bit. Belgians are supposed to have phenols and I've seen folks raise temps to the 80's with Belgian yeast strains. As far as your...
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    Tainted batches - what is wrong?

    I think it's all in the temperature control. I'm convinced that for most ales you need to ferment between 60-65 and not much higher. Your Belgians are different obviously and are supposed to have that phenolic taste so the saison doesn't surprise me.
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    Backsweetening a dry pale ale / fruit beer

    So here I stand on the precipice... I've brewed a pretty standard issue pale ale w/ pale malt and wyeast 1056. Honestly my intention is to make an apricot pale ale and rack this beer on top of about 2 lbs of apricot purée. Right now, primary is finished and has left me at 1.006 and is quite...
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    Wild Yeast??

    First of all: First time poster, long time reader. Love the knowledge on this forum. So here's the deal. I brewed my first 5 gal all grain batch this weekend as I just purchased a 6 gal better bottle. To this point, for almost a year now, I've been brewing 2.5 gal batches in Mr beer fermenters...
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