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

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  1. U

    Grapefruit IPA (with juice and fruit) recipe advice

    Thanks folks, for all the advice. Any thoughts on the hop schedule/choices? I think, in the spirit of experimentation, I'm going to try some of the grapefruit juice in the primary. If all goes to ****, I can just make a grapefruit Radler out of it. @Chacotaco: what would you describe as an...
  2. U

    Grapefruit IPA (with juice and fruit) recipe advice

    Hi all, I really like Grapefruit and have had a few great BC beers with them involved: In particular I like the Super Jupiter Grapefruit IPA and the Parallel 49 Grapefruit Radler. This is not a clone of either of them, but will hopefully be as good in its own right. I definitely...
  3. U

    RIS Brew Day for a Barrel

    Looks nice. I can never get 70% wit hat large a grain bill. I'm thinking of doing some long term beer ageing as well on oak. I've bulk aged wine before, but not a big beer. Do you plan on continually racking it until it's not dropping as much lease before putting it in the barrel? Or is lees...
  4. U

    Why such low effeciency?

    So, if I already got pissed off and pitched the yeast last night, the iodophors will still work, right? Yeast won't affect starch...
  5. U

    Why such low effeciency?

    That's pretty fancy thinking there BBL. Generally, I would consider that beyond my simple-brewer philosophy. but I'm determined to find out what's up. I'll grab some iodine at the store today.
  6. U

    Why such low effeciency?

    grain crush was normal. I don't think they've changed anything in 10 years or so. The malt was Gambrinus. They are from BC, I think.
  7. U

    Why such low effeciency?

    Maybe bad 2-row? maybe the oven was hotter than I thought? even if it was at 170, I should have gotten something out of the grain.
  8. U

    Why such low effeciency?

    LHBS crushed the grain, as normal. I'm not sure the ratio. Never had any other problems out of them. If the hydrometer is reading normal at 60f, shouldn't it still be good?
  9. U

    Why such low effeciency?

    my hydrometer measures 60f tap water at 1.00 and my dry red wine at .990. last I checked the wine was in the .995 range, so it's lower than expected, but not .3 points low for sure. I think the hydrometer is more or less on target. That would have made sense, though. Any other ideas?
  10. U

    Why such low effeciency?

    I'm not sure I understand you. You mean its possible the wort wasn't mixed with the top up water so it threw off my reading? I'll stir the piss out of it again and recheck. I'll also check something else with the hydrometer.
  11. U

    Why such low effeciency?

    I just rechecked (with the same hydrometer) and the reading is the same. 1.032 I've been using the same hydrometer for a while, and if it is off, this would be a first. Actually, this is the longest I've had a hydrometer without breaking it. I didn't check the gravity right of the mash, but...
  12. U

    Why such low effeciency?

    Hi all, I've done about 7 partial-mashes and my effeciency has been, until last night, pretty decent. around 60-80%. Last night, as best I can figure, the effeciency was below 20%. Any suggestions or comments are most welcome. Here's what I did: Grain bill: 3.5 # 2 row. 5 oz crystal...
  13. U

    Freeze concentration

    Exactly what are you responding to? This thread is discussing freeze concentration, not home distillation. Nope, the USA is not the world, but this forum is U.S. based, as are those responsible for it, and my guess is that they are concerned about their own legal situation if they promote...
  14. U

    Freeze concentration

    Never a corny keg, but I've done it in a plastic bucket. You'll have to strain out the ice and let it drip for some time while in the freezer, so you either need to live somewhere cold or have a big freezer. I did it by freezing in a 4 gallon bucket then inverting the 4 gal over a 5 gal...
  15. U

    Port: does anyone here make it?

    I've made port a couple ways, both of them are more hands on than regular wine. 1) easiest: start a high gravity wine, somewhere in the 1.2-1.3 range, with a powerful yeast. EC1118 is a common one, as is K1V-1116; they are pretty neutral as well which can be good. Some of the Burgundy yeast...
  16. U

    Very Basic Hard Cider

    Heating up juice activates pectins which makes your cider hazy and can cause extra methyl alcohols to occur during fermentation. Re: OP, your cider will ferment out fine, you really only needed one packet of champagne yeast. Not that it will hurt to use two, if anything it will make it easier...
  17. U

    Making Traditional rice Wine. Cheap, Fun, and Different

    I'm surprised. would have thought the noodles would have turned out way worse than the potatoes. The enzymes in the yeast balls must be more suited to grain than pure starches. I wonder if you used a whole wheat pasta if it might turn out better?
  18. U

    Making Traditional rice Wine. Cheap, Fun, and Different

    You HAVE to update us on the taste of is. It is imperative.
  19. U

    Strange infection in cider (pics)

    Without mother of vinegar, it's a pure shot in the dark that you'll get vinegar. If you can find some unpasteurized vinegar in a Whole foods store, that will serve.
  20. U

    Hard Apple Lemonade?

    I would think backsweetening a must here. Tart apple and tart lemon when dry will make you pucker
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