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  1. J

    First Time Brewing, Tip/Advice Welcome

    Forgot the second part of your question. Normally I would advise against a beans new brewer messing around too much with spices because it is easy to overdo. If you want to though: Pumpkin and maple syrup won't add much flavor, I would go with holiday spices. For your own sake though, add...
  2. J

    First Time Brewing, Tip/Advice Welcome

    Yep. Oxy clean free or pbw and a soft cloth works wonders. I emphasize soft cloth here. You don't want to scratch any stainless you might be using (because it's ugly) and you definitely don't want to scratch your plastic because it will harbor nasties. Other than this, remember to be thorough...
  3. J

    competition score record?

    So I finally decided to enter one of my beers in competition earlier this summer since the Tennessee State Fair was hosting nearby. I had an american amber kegged up which wasn't bad at all--mashed too low so a tiny bit thin but flavorful and clean. Scores were finally posted (no judges...
  4. J

    Near Death Brewing Accident

    Nothing exciting but just built myself an immersion chiller and put it in the boil for the last 15 min. Somehow managed to forget how good of a heat conductor copper is and tried to move the chiller by grabbing the copper sticking out from the edge of the kettle while still boiling...sizzle...
  5. J

    Infection??

    British ale yeast? Looks fine either way...
  6. J

    Driving from New Mexico to VA on rt 40, what regional beers to buy?

    Another suggestion for Tennessee: Ananda IPA from wiseacre brewing in memphis. It is a really solid ipa with great hop aroma and flavor (they publish all of the particulars on their website). 6.0% abv so it is sold in all 'normal' stores (i.e. kroger) but not liquor stores per the...
  7. J

    Short fermentation time?

    At 1.052 you're just fine :) I might be a bit worried had you said 1.080 or something but I'm sure you're fine. I'm actually fermenting an amber at the moment (1.056) at 66F that slowed down considerably after 3 days.
  8. J

    Short fermentation time?

    You would have to give an original gravity for anyone to take a guess as to how long it may take. Even then though, it would be a complete guess. As long as you pitched enough healthy yeast and are fermenting at or around a reasonable temperature then RDWHAHB--the beer will be just fine :).
  9. J

    Has anyone ever brewed a Belgian beer without using a Belgian strain of yeast?

    I'm a little late to the party here and I am surprised that no one has mentioned this so far... I'm about 90% sure that what OP is talking about is the phenolic flavor present in some belgians. I wouldn't describe it as skunky (if this is really the flavor then OP, you are just getting beer...
  10. J

    Yeast types

    Fearwig had some very good advice in using an ice bath to regulate temp. I personally use our spare bathtub and frozen water bottles which will hold nearly any ale temp with minimal work (since there is so much water). I currently have a batch in there bubbling away at 66F and I haven't needed...
  11. J

    Sigh - stupid Q from new AG brewer. All grains into the mashtun for 60 min?

    So you would steep in cold water then add to the last 15 min of boil (or whatever time late in the boil)? I've never tried it. I think any reduction in astringency would be due more to the cold steep as opposed to the reduced boil time. I know this is what has been found when adding hot vs cold...
  12. J

    Might have bottled too eaely, but ...

    As others have said, definitely check a bottle in a week or so to see if you have any carbonation. I honestly doubt that you will. 1 week in primary and 2 in secondary, while not strictly ideal for most beers, is more than enough time for a healthy fermentation to complete. This paired with the...
  13. J

    F.G Help

    Sounds close to right--perhaps a bit high depending on how much crystal malt you used. I mash my double IPA at 151 and end at about 1.008-1.010 BUT I also use about 8% sugar in the batch and only 1lb of crystal malts.
  14. J

    New, would love guidance on kezzer build

    I have some details on my keezer build (nearly done now :D) in my sig. Got used ball lock kegs since they have a smaller footprint than pin locks. Used a GE 7.1 cu ft freezer which I got from costco for about $160 which can fit 3 cornies. I love my perlicks. I have literally not cleaned...
  15. J

    No Bittering?

    You can definitely get bitterness out of a 20 minute addition but you're going to need a lot more hops to get the same bittering compared to a 60 minute addition. If doing grain and not extract then I would very strongly discourage boiling for any less than an hour. If doing extract then it...
  16. J

    Best yeast

    I'm about to brew an amber this weekend. Planned a little last minute so I'll be using US-05 (dry yeast) but WLP001 or wyeast 1056 are good liquid choices. Really anything that ferments nice and clean works well.
  17. J

    Corn beer

    The nutrient is probably a very good idea if you are trying to push the abv up this far.
  18. J

    Corn beer

    1) corn needs to be mashed with enough base malt as it does not possess the required diastatic power. 2) use more water then do a longer boil to compensate.
  19. J

    Corn beer

    Phone freaked out and double posted...sorry
  20. J

    Sugar in mash?

    It certainly won't hurt anything. The sugar will probably dissolve pretty well in ~150 water over an hour and just run out with the rest of the wort. I wouldn't be surprised to see a little drop in efficiency (as it appears you did), but I wouldn't worry too much about it.
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