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

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  1. H

    Acceptable level of activity in secondary?

    I was just worried and not sure what to expect.
  2. H

    Acceptable level of activity in secondary?

    That's what I thought, but I still expected to see some sort of activity. It's currently at 72 F.
  3. H

    Acceptable level of activity in secondary?

    I mashed them before racking on top.
  4. H

    What kind of water do you use?

    For my five gallon batches I use purified water from the grocery store; is that good mineral content wise, or should I use a different type?
  5. H

    Acceptable level of activity in secondary?

    I just racked 5 gallons on top of 2.5lbs of blackberries in my secondary. I know I got some yeast in therefrom the primary, but my airlock hasn't been all too active. This is only my second batch so I'm not sure what I should be looking for activity wise.
  6. H

    Trouble racking to secondary

    Awesome advice from you all, thank you! Next time I'll post here when I run into trouble first, and then move forward.
  7. H

    Trouble racking to secondary

    I'm brewing a 5 gal. Amber ale with some fruit additions and in my infinite wisdom I didn't bother to check to see if my auto-siphon would would fit in my 6.5 gal carboy. Well, it didn't. I had everything sanitized both carboys ready to go and I was stuck. I was only able to siphon out about a...
  8. H

    Best way to sanitize fruit additions

    I just did method #2. Smashed the fruit and heated at about 140-150 for 15 minutes, I let it cool off and then racked on top of it. Thank you for the info
  9. H

    Best way to sanitize fruit additions

    I don't have Campden tablets either. I guess boiling will have to do. How will it affect the flavor?
  10. H

    Best way to sanitize fruit additions

    I don't have starsan, I only have the easy clean stuff that get sent with extract kits. Would the flavor of the vodka affect the overall taste if the berries are only soaked say for an hour instead of six?
  11. H

    Best way to sanitize fruit additions

    Hey everyone, I was wondering what your preferred methods for sanitizing your fruit additions is. Im planning on mashing my frozen blackberries in a zip lock and then filling it with vodka and letting it sit for about six hours before racking from primary on top of it
  12. H

    Digital temperature control

    I'm in south Florida, pm me if you have anything available
  13. H

    No head on newly brewed batch

    Sorry, meant to say swirl. Definitely didn't shake them
  14. H

    No head on newly brewed batch

    Ok, so here is what I did. I took the bottles and shook them a bit to re rouse the yeast, left them for a week and then placed one bottle in the fridge for 24 hours, cleaned a glass by hand using cold water, and voilà! A beautiful beer with an even better looking head
  15. H

    Adding fruit for flavor and aroma

    I was thinking of leaving it in primary for 14 days and then racking on top of about 4 lbs. blackberries and 2 lbs of raspberries. I'm looking for a nice blackberry aftertaste with a hint of raspberries. I read that the best method for adding fruit is to freeze the fruit to burst the cell...
  16. H

    No head on newly brewed batch

    I'll definitely update, but I think I'm going to leave it for another two weeks in the bottles
  17. H

    No head on newly brewed batch

    Well it's good to see that my color is right, but that's a bit more head than what I was getting.
  18. H

    Adding fruit for flavor and aroma

    So would using extract just be the best route? To avoid making it too tart?
  19. H

    No head on newly brewed batch

    Now I know for the future. I took your advice and took all the bottles out of the fridge and they were 68 F by this morning, so I shook up the test bottle a bit to rouse the yeast. There is a fair amount of foam in the bottle when I swirled it up, so maybe there is still hope!
  20. H

    Adding fruit for flavor and aroma

    Hello, I just brewed a 5 gallon Amber Ale that I want to add some fruit additions to in secondary. I was thinking blackberries and raspberries. How would I measure out the proportions for a good aroma and nice flavoring after taste? I was thinking of keeping it in secondary for two weeks before...
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