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  1. rwing7486

    I know another NEIPA water profile question

    So I plan to brew a NEIPA tomorrow and I have gone through many threads and I know allot of people brew with a 2:1 Cl / S04, but from a couple of batches I have brewed I have not cared for the "chalky" flavor I pick up on in the beer. Has anyone had good results with brewing with higher sulfate...
  2. rwing7486

    Brewing With Briess Blonde Roast Oat Malt?

    Has anyone tried brewing a NEIPA using this malt? I never heard of it until recently and was thinking about substituting my flaked oats with it ~8% of my grain bill. http://www.brewingwithbriess.com/Products/Roasted.htm
  3. rwing7486

    Best way to vacuum seal homegrown hops?

    I am about to vacuum seal my homegrown hops in the next few days and was hoping for some input. Last year I vacuum sealed bags of my hops using foodsaver FM2000 and food saver bags. I had no problem storing them or with the sealing the bags, but when I went to use them I noticed there was quite...
  4. rwing7486

    3 Month Old Giga Yeast - How large of a starter?

    So yesterday i received my Giga Yeast Vermont IPA strain and was a little disappointed that the packaging date read April 25th. With that said Gigayeast website states yeast higher that 17P or is 3months old requires a starter. I am planning on brewing a NEIPA with a SG of 1.065 (16P) with this...
  5. rwing7486

    NEW West Coast IPA Recipe - Thoughts?

    Hey everyone it’s been awhile since I’ve brewed a “good” west coast style IPA and was hoping for some feedback. I am pretty set on the grain bill as my worry is with the amount of hops / hop additions I have. Will the amount of hops I have planned lead to an astringent beer? Or a “too bitter” of...
  6. rwing7486

    NEW RIS Recipe - Feedback?

    Hey everyone. Below is a new RIS recipe I have been working on. Still debating about replacing some of the specialty grains as I am not sure if I want to use coffee malt. Also thinking of replacing the oats with flaked barley. All feedback is appreciated. Recipe Specifications...
  7. rwing7486

    Adding FermFast Glucoamylase Enzyme for Brut IPA

    I have seen lots of people saying to mash low and add enzymes to the mash when making a "Brut" IPA. When looking at the FermFast description and instructions I understand the part of mashing low as the enzyme is tolerable up to 149F, but the pH range says its stable only up to a pH of 5. With...
  8. rwing7486

    Weldworks Juciy Bits NEIPA

    I was looking around on "National Homebrew Association" website and came across Weldoworks Juciy Bits NEIPA recipe. Has anyone tried brewing this beer? Reason I ask is I was looking at brewing a similar recipe with a couple minor tweaks to the grain and hop bill, but when I use their hop...
  9. rwing7486

    Astringency concerns with sparging 10 gallon batch of low gravity ale

    Hey Everyone, I am looking to brew a 10.50 gallon batch of a low gravity cream ale where my plan is to to split the wort into two fermenters to do a side by side comparisson of fermenting with two different yeast - WY1056 (American Ale) and WY2112 (California Lager). Below you will find my...
  10. rwing7486

    Flanders Red - Adding body post fermentation with Lactose?

    Hey everyone. So back in January 2017 I brewed my version of a "flanders red" using a similar grain bill to Jamil's (see below) and I am now getting ready to keg 4 of the 5 gallons (saving 1 gallon to blend for next years batch). For yeast I pitched Sour Cherry Funk from Gigayeast which consists...
  11. rwing7486

    Adding Body To Sour Beer After Fermentation

    Hey everyone, I brewed my own take on a Flanders red last year this time and am looking to keg it in the next day or 2. I took a gravity reading yesterday and it finished @ 1.000. I used gigayeast sour chery funk which has only lacto and brett in it so i wasnt surprised it finished this low...
  12. rwing7486

    Bulk Aging Flanders Red to blend later

    Hey Everyone, I am coming up on almost a year for my first flanders red that has been sitting in the secondary on 0.5 oz french oak cubes holding at 75F. The gravity has been holding steady at 1.002 for the past 1.5 to 2 months and I am looking to bottle soon. My plan is to buy a 3 gallon glass...
  13. rwing7486

    Slow yeast starter OK to pitch?

    Friday night I made a yeast starter from one packet of WY1028 London Ale for a beer I brewed yesterday. This morning after 2.5 days on the stir plate I do not see signs of any krausen but I do see some signs of fermentation from the co2 condensation on the neck of the flask. Before leaving for...
  14. rwing7486

    Yeast starter question for 3 month old yeast

    Hey everyone, brewing a northern english brown this weekend with an estimated 5.25 gallons of 1.056. I grabbed the last packet of WY1028 London Ale yeast at my LHBS which has a MFG date of June 13th. I've looked at both Mr malty and brewers friend yeast pitch calculators and both estimate...
  15. rwing7486

    Noble hopped English nut brown

    So I'm looking to brew a nut brown this weekend, but instead of using English hops I'm planning on using German noble hops. I am also using a relatively new malt called Red X which looks like is made up of 80% pilsner malt and 20% melanoidin malt. So in theory since I'm using 2.5lbs of red x I...
  16. rwing7486

    Omega Tropical IPA yeast or Omega DIPA Ale yeast?

    Has anyone tried either of these Omega yeasts? I am looking to brew an Imperial IPA (recipe shown below), but am still undecided which of these two yeasts I will use. Any experience with either of these yeasts would be greatly appreciated :) Boil Size: 8.50 gal Post Boil Volume: 6.77 gal...
  17. rwing7486

    Old WLP830 German Lager yeast

    Hi everyone, Looking for some help as I am going to brew a Munich helles this weekend and my two packets of wlp830 are pretty old, one mfg date is December 19th and the other is January 8th. Both have a "best by date" of June 17th and July 7th. With that said when I went to Mr malty and...
  18. rwing7486

    WY1098 British Ale - very slow fermentation using stir plate

    Hey everyone, I am brewing an IPA later this evening and am using WY1098 for the first time. I bought one smack pack from my LHBS which had a mfg date of 2/27/17. Being just over 2 months old and my target SG for my IPA being 1.068 I made a 1.75L starter which had a gravity of 1.038. I...
  19. rwing7486

    lalvin 71b-1122 Long lag time?

    Hey guys, making my first 1 gallon batch of fruit mead using peaches (see recipe below). My process for this batch was I mixed 0.5 gallon of water and honey and heated it up slowly to 130F and holding it at this temp for 15 minutes. While holding at 130F I added the gypsum, acid blend and yeast...
  20. rwing7486

    RIS New Recipe - thoughts?

    Hey Guys looking at brewing up a new RIS recipe in the upcoming month and wanted to get your thoughts. Plan is to primary for 1 month and then bulk age for 8 months in the secondary for that the beer is ready by Thanksgiving. Any feedback is welcome! Estimated OG: 1.102 SG Estimated Color...
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