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  1. R

    Kegging Troubleshoot Needed

    Hi, I've been kegging my beer for the last 3 years, but recently moved from Colorado to New Hampshire. In the moving process, I sold my old fridge, upgraded to a "keezer" with temperature control, and replaced my lines. Since I moved, I'm having difficulty getting my beers carbed to the...
  2. R

    Diacytel Stratification

    Weird question. I take a wine thief sample from the top of my German Pilsner in the keg and it's tastes great, noble hops, pilsner malt, but when it's run through the line it has a heavy diacytel taste? It's only been the first few pulls of the keg, so maybe I'm tasting yeast too?
  3. R

    Bourbon Stratification

    Just made a Russian Imperial Stout with bourbon added to the keg. My question is, if bourbon has a very low gravity, will it float to the top above the beer, leaving me with a very strong last few pints? Or does the carbonation help with mixing? Just curious. Thanks
  4. R

    Body and Aging

    We all know that our bodies usually get worse with aging but what about with beer? I know alcohol levels will mellow and flavors change and meld, but will the body and mouthfeel of an aged beer improve or get worse over time?
  5. R

    Dissolving K-meta

    I just added 1/4 tsp of K-meta to my 5 gallon cider batch. I didn't dissolve it in boiled water prior, just sanitized the measuring spoon, dropped it in, then stirred with another sanitized spoon. Then I started thinking I probably should have dissolved it in warm water before adding. Should...
  6. R

    Alt substitution for competition

    We're hosting a competition in a few months that is limited to "American Styles", one beer I already have on tap is a Dusseldorf Alt. Any American Style category I may be able to sneak an Alt into? My only thought is Dark American Lager, but it would be a stretch. Any ideas?
  7. R

    2004-2013 NHC Gold Medal Recipes

    Here are the 2004-2013 NHC Gold Medal winning recipes indexed by BJCP subcategory. For me it's a good baseline for recipe formulation, kind of like a modern day Designing Great Beers. A great way to get to know a style. Click on the links to take you to the AHA page recipes. Enjoy...
  8. R

    Over-pitch from commercial slurry

    I recently brewed a Munich Helles (1.051) and received a lager yeast (similar to Wyeast 2007) slurry from my local brewery so I decided to pitch it. He gave it to me in a sanitized pickle jar, roughly 450 ml. Solid yeast, little to no trub. I also made a 2000 ml starter with it because it...
  9. R

    BJCP Score Sheets

    Entered my first competition and just received my BJCP score sheets. I ended up getting two 40+ point scores on two different beers and the judges checked the box "send me the recipe". Very excited! I was just curious if the judges actually want you to send them the recipe or does that just...
  10. R

    Blending Beers for Competition

    I'm looking to blend two finished beers into one final bottled beer for competition. Beer #1 (Pumpkin Porter) is currently in a bottle, fully carbed. Beer #2 (Brown Ale) is currently in a keg, fully carbed. What are my options for blending the two beers into 3 bottles for competition. I...
  11. R

    Using maltodextrin post fermentation

    Long story short, due to a inaccurate thermometer, I massed at 149 instead of 154, missed my final gravity (under) by 5 points and am considering adding maltodextrin to bring some body back. This is a brown ale recipe that finished at 1.014 but was suppose to finish at 1.019. I've tasted it, and...
  12. R

    Adding Maltodextrin post fermentation

    Long story short, due to a inaccurate thermometer, I massed at 149 instead of 154, missed my final gravity (under) by 5 points and am considering adding maltodextrin to bring some body back. This is a brown ale recipe that finished at 1.014 but was suppose to finish at 1.019. I've tasted it...
  13. R

    Stopping a Fermentation

    I recently found a +5 error in my mash thermometer, meaning that instead of mashing at what I thought was 154F, I was actually mashing at 149F. I would prefer this beer (Brown Ale) doesn't attenuate out that dry. I'm 3 days into fermentation and was wondering if you can force stop a...
  14. R

    Keg Fridge Electricity Consumption

    I'm in trouble now. The girlfriend just informed me that our electricity bill has gone up $30 per month since I installed my keg fridge. Can this be true? Help me out here, I need some ammunition! :)
  15. R

    Keg Leak, CO2 Tank Drained.

    Try this again with a different heading, last post got off track. Keg leak, CO2 tank drained. I've tried the soapy bubble test with the gas and beer lines connected and disconnected, on all the connections coming into and out of the manifold, on the keg lid, on the purge pulley. and on the...
  16. R

    Beer line connected while force carbing?

    I successfully force carbonated two kegs last week by cranking to 20 psi and letting them sit for 3 days with the beer line disconnected. Then connected beer lines and set to 12 psi to serve. Worked pretty well. The next two kegs in line, I decided to up to 30 psi and connected the beer lines...
  17. R

    Lagering benefits while carbonated

    Hi, I lagered a Maibock in the carboy at 35F for 4 weeks, transferred to a keg and carbonated. The beer tastes ok now, my question is, will the benefits of lagering (ie diacetyl reduction, smoothness) continue to improve with aging/lagering even when the beer is fully carbonated and...
  18. R

    Beer line questions

    First batch of kegging, appreciate the input. I set my pressure to 20 psi, let sit for 3 days, tested carbonation under serving pressure of 11 psi, realized I needed to let it go a bit longer. Question 1. Do I need to detach the beer line when trying to reach equilibrium of 11psi or can I...
  19. R

    PBW and Compost Pile

    Can I dump my PBW water on a compost pile? I mean without growing a third eye when I eat my vegetables next summer?
  20. R

    B.O.D bottles for yeast storage

    I came across some glass B.O.D bottles (similar to pic) with tapered glass stoppers, would these be suitable for storing harvested/washed yeast?
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