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

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    coffee in my stout

    I lightly crush 2oz of espresso beans in plastic bag with a hammer and put them in a hop bag. Then I put that in the keg or secondary for 24 hours and take it out. Initially there isn't a ton of coffee flavor, but after sitting for a couple of weeks the coffee flavor comes through really well.
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    Coffee Imperial Stout Advice

    I brewed an Imperial Stout and dry beaned it with 2oz of lightly crushed espresso for 24 hours just before kegging. The beer is carbed now, but I didn't get enough espresso flavor out of it. The beer is carbed and cold in my kegerator, so what are my options to get more of an espresso flavor...
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    How hard is it to keep a sour mash temp?

    Live in Texas and leave the mash tun in the garage during the summer months :) . I did this last month and only lost 5 degrees in 24 hours.
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    100% Brett fermentation in a kettle soured beer

    Tart and fruity, didn't get any funk. This is carbonating now so I'll be tapping the keg soon.
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    Imperial Stout Russian Imperial Stout (2011 HBT Competition Category Winner)

    Has anyone added espresso or coffee to this recipe? I brewed it last year and thought it was too mild for an RIS (maybe because I used 350L instead of 500L roasted barley) so was thinking of adding some cold brewed espresso in the secondary.
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    100% Brett fermentation in a kettle soured beer

    I think it was a combination of the two. I would definitely make a Brett starter if I did this again, but as I mentioned in an earlier post the package was misleading so I did not. If you're hoping to get a full primary fermentation off dregs from a few bottles alone I think you're setting...
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    100% Brett fermentation in a kettle soured beer

    It's currently sitting on 7lb of apricots and I'm about 2 weeks from kegging it. Pre fruit it was it was good, but can't wait to see what the apricots do.
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    Bottling a Brett beer

    Glad it turned around for you. I've attempted 2 Saison Brett beers and both have failed.
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    Repitching Yeast

    No specialty malts. I pitched an active starter of US05 late last night so we'll see. Not sure why you're saying Chico doesn't work well in high abv, I've used it in 10% beer without issues.
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    Repitching Yeast

    I brewed an IPA (mashed at 154F) 2 weeks ago with an OG of 1.063 and pitched 1 package of London Ale III (no starter). To say fermentation was less than vigorous is an understatement. After 1 week it was down to 1.030, 4 days later 1.021. At this point I warmed the temp to 72F and gently...
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    100% Brett fermentation in a kettle soured beer

    I ended up moving it to a closet where it's 76F and on day 4 I started to see activity. It's chugging along calmly now. I also emailed Omega Yeast Labs and it seems their package label is misleading. They state on the label it contains enough Brett to ferment 5 gallons of 1.060 OG wort...
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    100% Brett fermentation in a kettle soured beer

    Friday night I tried my hand at kettle souring. After the boil I cooled the wort to ~85F and added OYL-605 (Lacto blend), wrapped the better bottle in a blanket to try to keep it at that temp for 24 hours. Per the Mad Fermentationist, rather than boiling to kill the lacto after 24 hours I...
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    Krausen with no bubbling

    INTERESTING... Thinking back, I think I've had this happen before. I really should take better notes. Thanks.
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    Krausen with no bubbling

    I brewed an IPA (OG 1.063) on Friday night and and pitched a smack pack of London Ale III. Since then I have seen zero air lock activity. I know it can take a while to start, so out of curiosity I opened the lid and did see krausen so something is happening. For the life of me I can't figure...
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    100% Brett IPA with funk

    I pitched quite a bit. Started with a 200ml starter from 1 bottle of dregs and let it go for a week, then bumped it up to 1 liter for a week, then finally 2 liters. All on a stir plate. I'm pleasantly surprised with the flavor. It's still carbonating now so I'll report back on more specific...
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    100% Brett IPA with funk

    This is my second time brewing the 100% Brett IPA from The Mad Fermentationist. The first time I used the Brett Trois mentioned in the recpice, which I know really isn't Brett, but this time I used some dregs built up from a bottle of Crooked Stave Hop Savant (100% Brett). The first time it...
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    Racking a 100% Brett Beer

    You know, it's got a slight hint of sour on the nose, but I don't get that on the taste. Taste is all funk.
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    Racking a 100% Brett Beer

    11 days ago. This isn't a beer I'm going to age, I'm just using Brett in place of Sacc.
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    Racking a 100% Brett Beer

    I brewed a 100% Brett IPA using some dregs I built up from a Crooked Stave Hop Savant bottle (100% Brett) and am just about to dry hop it. Normally I never rack my beers to a secondary, but I'm thinking of racking this one to dry hop making it easier to collect and save some of this Brett for...
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