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    Barleywine stuck fermentation after 2.5 months

    I brewed an English barleywine about 2.5 months ago and got busy and didn't check the gravity for a while. It started at 1.127 and now seems to be stuck at 1.033. I was hoping to get around 1.021 as my FG. I used yeast nutrient, plenty of O2 from the can (30 seconds on day 1 and a minute on...
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    Critique my saison recipe

    Basil Saison 10 lbs 2 row 2 lbs white wheat 1 lb vienna mash at 148F for 60 min at 1.25qt/lb boil 90 min Add 2 oz Styrian Goldings at 90 min 0.5 oz Chopped Basil at 10 min 0.5 oz Chopped Basil at flameout Ferment with Wyeast 3711 (French Saison) for 2 weeks around 70-75...
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    Suggestions Wanted for Barleywine Recipe Made for LONG Aging

    I want to brew a barleywine that I can bottle age for a very long time... 10+ years Unfortunately, I haven't brewed a barleywine yet. The following is what I was thinking...feedback is much appreciated: Batch Size: 5.5 gallons Estimated OG: 1.113 IBU: 82 SRM: 18.2 Estimated FG: 1.020...
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    Hand touched beer in keg..will beer be ok?

    So I was having some difficulties with my carbonating stone and the lid on the corny wouldn't seal right with the rising pressure. I figured I may as well just force carb over ten days instead and would need to rip out the carb stone. When reaching in the corny my hand came into contact with the...
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    I think my yeast are trying to kill me...

    So I probably filled my fermenter up a little high with my imperial pumpkin ale and the yeast are going nuts. Bucket is very full now and yeast sludge is getting blown into the blowoff tube (thank god I used a blow off tube) you can see it in the attached picture. Does anyone have any...
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    Pumpkin puree and pectic enzyme

    I brewed a pumpkin beer last night. Put about 3.5 pounds of pumpkin purée in the mash at 154 for 90 minutes. Coming out of the mash tun the wort was fairly clear. After boiling and then cooling with a wort chiller and ice bath I got it down to about 67 degrees. At that point it was fairly cloudy...
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    Oktoberfest lager fermentation very slow

    I brewed two all grain 5 gallon batches of Oktoberfest. This is my first lager. They have been fermenting in my fridge for 18 days at about 48 to 50 degrees. Starting gravity for one batch is 1.057 and the other was 1.059 (I ended up having a more efficient mash than I expected which I was...
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