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  1. M

    Frozen banana chunks in secondary.

    I made mango blonde using 5 lbs of frozen organic mango chunks from sprouts inside the secondary ferm at about 58* after dropping the yeast and the blonde was absolutely delicious. It only lasted about 2 weeks on tap. My girl wants a hefe with a banana taste. I bought Omega bananza yeast for...
  2. M

    Frozen mango chunks in secondary unitank?

    maybe this is in the wrong thread.
  3. M

    Frozen mango chunks in secondary unitank?

    I brewed a blonde on Tuesday. The girlfriend wants mangos or try to do mangos into it. We bought about 5lbs of a little more of frozen mango chunks. My question is. I'm currently fermenting under pressure. I always do about 10psi to Just help the carbonation process. Right now it's...
  4. M

    Efficiency for higher gravity

    And zero head. When I pour. Unless it just needs to sit for a week on beergas.
  5. M

    Efficiency for higher gravity

    Next batch I'm gonna go without the cocoa powder and honey to tame down the alcohol and probably tweak the recipe to go get 8.5%. And just keep it a clean stout.
  6. M

    Efficiency for higher gravity

    I carbed it at 4.2psi for 2 weeks at 58* kegged it. Only got like 3.5-4g out of it because it got stuck with the thickkkkk cocoa powder eventually sucks but oh well. Right now the 1oz Choco extract is to strong because it didn't dilute in 5 gallons. I hope it mellows out or I'm not gonna like it...
  7. M

    Efficiency for higher gravity

    I plan to have it at 34 psi at 36 degrees Ended up way more alcohol than I wanted at 11.5-11.6. Plus the dark rum that went in with nibs. Drinking it out unitank at 58*. It runs boozy lol but I think chilling it will calm it down. I hope. Also last question once I get it to 36* and get it on...
  8. M

    Efficiency for higher gravity

    Today I'm kegging it. I have the beergas finally. Gonna measure out the 1oz chocolate extract. For the 5g keg. And then slowly transfer the stout into the keg fill it to top. Then put in fridge. Let the pressure out fully and blast it with the proper psi of 25/75 beergas as it chills to 36*
  9. M

    Irish Red Ale Raging Red Irish Red Ale

    Mine turned out good. And I think it was even better 3 weeks after kegging for some reason.
  10. M

    Efficiency for higher gravity

    I'm hoping it adds a little chocolate notes. I don't even taste any vanilla yet. But again only 72 hours in.
  11. M

    Efficiency for higher gravity

    3 days with the tincture dumped in. I don't taste any difference yet. The nibs are in the sight glass lol
  12. M

    Dbl batch... Different gravities?

    I guess I'll start tasting it after 1 week. Through the sampling spout. I just picture everything, all the flavor settling at the bottom. I can see the nibs in the bottom sight glass. But. I'll test the flavor every few days until I get my tank
  13. M

    Dbl batch... Different gravities?

    I roasted the cocoa nibs and put the 9oz and 2 vanilla beans scrapped out and chopped up in dark rum exactly 2 weeks ago. (Yesterday). I put the tincture into my unitanks yesterday via closed O2 free dry hopper.. smells chocolatey in mason jar. But today is only 24 hours into the beer.
  14. M

    Dbl batch... Different gravities?

    its been marinating in the dark rum for 2 full weeks.... smells like chocolate. Ill trying to keg it after a full week or dump the nibs out the port just to play it safe. I want to taste it so bad in a week. Im not sure if it even needs the 1oz chocolate extract on kegging.... EDIT EDIT** Just...
  15. M

    Dbl batch... Different gravities?

    today marks 14 days after brew so i poured the tincture into my dry hopper, purged with co2 and dropped it.. how long is considered to long to leaving it sitting in fermenter? Im hoping my beergas tank gets filled by my neighbor by next friday so I can keg it saturday (8 days in fermenter) but...
  16. M

    Efficiency for higher gravity

    Ahhh so clear. About 5.5g sitting in fermenter after dumping all the crud.. Still sitting just over 4psi at 58degrees. For this entire week. Then Friday or Saturday morning. The nibs/vanilla are going in for a full week or so.
  17. M

    Efficiency for higher gravity

    Just put the unitank on 59* for remainder of life inside the unitank to help drop trub/yeast before tincture gets dropped it. I have the unitank on 4.5psi I figure 1.27ish carb. After kegging and maybe losing a little I will be close to @day_trippr 1.2 volume We also got a slight problem. My...
  18. M

    Efficiency for higher gravity

    well its done bubbling.. im leaving it at 68* through sunday then ill move the temp to 59ish to sit for remainder of all next week to compress the yeast so i can dump ill take a gravity reading when clear beer comes out the sampling port. and once i dump the yeast and its clear in sight glass...
  19. M

    Efficiency for higher gravity

    I'll plan on letting it sit full days. And when I know for sure ferm is done. I'll put it at 69-60 and just let it sit the full 2 weeks before I attempt to dump yeast/trub.
  20. M

    Efficiency for higher gravity

    How long will it take for yeast to drop so I can drop trub/yeast out port. I'm used to cold crashing. It's easy. But since stout isn't a big carbonation. I have it fermenting under 8psi. So 1.3 for carbing. I'm thinking of cold crashing to dump everything then letting it slowly rise back up to...
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