Search results

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

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

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
  1. T

    Brewing with Brett Strains - methods

    I love Brett & sour beers, and been diving into brewing with Brett, and different ways of brewing these tasty funky beers. Has anyone done any of the following methods, and if so, which one and how did they turn out? What type of flavors did each produce? Feel free to comment on any...
  2. T

    Voss Kveik Fermentation Temp Schedule

    Hey guys, I’m currently fermenting my beer with the Voss Kveik yeast strain, and holding temps at 40 deg C (104 F) with a heat blanket. Fermentation began within an hour (lots of CO2 out of airlock!) and has been going for 48 hours. Plan to rack off in 5 days. After fermentation is complete...
  3. T

    Expired Yeast Taste & Smell

    Thanks for the reply. The yeast was refrigerated and our batch size is approx 3.5Gal - which is why I went from a 1.5 L starter to a 1L starter. I could add some more DME if no activity starts.
  4. T

    Expired Yeast Taste & Smell

    I've seen multiple posts that expired yeast can still be good past its expiration date, but not too many on how the yeast should taste and smell. What should healthy yeast smell and taste like, and how to know if its gone bad? I have 2 packages of the white labs purepitch yeast, packaged mar...
  5. T

    Bitter after taste

    Bitterness can be caused by a few problems. One. Fermenting at too high temperatures can cause certain alcohols to be accentuated and cause some bitterness. Keep your fermentation temp at around 18-22 degC. Two. Not removing most of the trub after cool down. I brew a lot of IPAs in a primary...
  6. T

    Metallic Off-flavors & Steeping Ratio

    Good Evening Chaps, Friends and I have been brewing several extract batches and find we are getting a very similar taste in all of our beers. Trying to pin-point the taste and we think it’s like a metallically taste and/or a grassy after taste. Researching some issues that could be causing...
  7. T

    Water Quality Report Questions & Styles

    Thanks for the initial response. I was able to call the city to request for those additional parameters and this is what I have gathered: The following are averages: Bicarbonate, HCO3 2-: 111.5 ppm Alkalinity: same concentration as above Cl-: 3.4 With these concentrations, and the others I...
  8. T

    Water Quality Report Questions & Styles

    Which style of beer is most suitable to the water profile described below (all values in ppm and are an average taken from a local water report): pH: 7.6 Hardness as CaCO3: 199 Calcium: 54 Free Chlorine (residual): 1.13 Magnesium: 16 Sodium: 7 Sulfate: 57 Taking these values (Ca2+ &...
  9. T

    Method for Steeping Specialty Grain

    Turkey Frier and a 9 gal pot worked great! I had no problems with the steeping method mentioned above. Thanks guys for all the help!
  10. T

    Leaving Yeast Starter out at room temperature

    1. WYeast 1084 (Irish Ale) 2. about 1.75L (no stir plate) 3. Going into 5 gal (dry stout recipe) From what I'm hearing its ok to leave out at room temperature, but if activity has settled by tomorrow night, it's ok to put in fridge. This brings me to another question - I've seen other people...
  11. T

    Leaving Yeast Starter out at room temperature

    I've created a yeast starter (Thursday night) and plan to use it Saturday afternoon. Do I leave the yeast starter out at room temperature until brew day? Or should I keep it at room temperature until Friday night and put it in fridge overnight? Thanks
  12. T

    Method for Steeping Specialty Grain

    I have a 45,000 BTU turkey fryer hooked up to a propane tank. On a stove top - 6 gal will not work (or not very well at least)
  13. T

    Method for Steeping Specialty Grain

    I am following these steps for steeping specialty grains followed by adding my malt extract: 1. Heat 1.5 gal of water to about 160F 2. Add specialty grains (1.5lbs) for 30 min at 160F. 3. Add 4.5 gal of water to the same kettle, to top off to 6 gal pre boil volume. 4. Bring water to a...
  14. T

    Comments on a Full Boil Extract Dry Stout Recipe

    I posted some of my steps in the Extract forum, but would like to get some comments on the following recipe. Any comments are welcome and appreciated. Dry Stout Full Boil Extract with 9 gal pot – batch size: 5 gal Steep grains 30 min in 2 gal water 1 lb roasted barley 4 oz black malt...
  15. T

    Full Boil Extract Boil with question on batch volumes

    Getzinator: It’s actually a light malt extract from a local brewing store where I live (label suggests 1lb LME dissolved in water to equal 1 US gal gives an approx SG of 1.035). So it’s a store made malt extract – and it is 3lb. However, I did buy some light DME, which I plan...
  16. T

    Full Boil Extract Boil with question on batch volumes

    All, Thanks for the replies - and I made a few mistakes. I am using 6 lbs of liquid LME and 2.25 oz ( not lb) of hops. Bobbrews: for a batch size of 5 gal, should I changed the amount of hops I am adding? Also, for the brew you described, would 6 gal of LME be on the low side? Thanks!
  17. T

    Full Boil Extract Boil with question on batch volumes

    I am about to brew a full boil extract. This is my first time brewing an extract and would like to make sure I get the steps correct. Here are the steps I'm doing to approach this (simplified). I have a 9 gal pot and using a 41,000 BTU turkey fryer to heat contents. I would like to end up with a...
  18. T

    Use of 1 or 2 fermenters for brewing a dry stout?

    Hey, I have a 5 gal plastic bucket with lid and a 5 gal plastic carboy with airlock. a) Do I need to use 2 fermenters, or can I just use the plastic carboy for the whole brewing process? b) Are there advantages/disadvantages of using plastic vs. glass? c) I plan to brew a dry stout –...