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  1. yeastforbrains

    Fresh baker's yeast

    Hello hbt-community. I went grocery shopping on Friday, and on impulse, with no intention of baking, I picked up a cube of fresh bakers yeast. Today I brewed up an all grain mild ale, dissolved the full 42 grams cube in some luke warm water. I proofed it with a few drops of my about-to-chill...
  2. yeastforbrains

    Mauribrew Lager

    Hello brewers Anyone any experience with mauribrew lager yeast? It is done boiling and I plan to let it sit and cool overnight and pitch tomorrow evening. The temp out in the brew shed is 11°C Cheers! Basement Beer Recipe specifics: Style: Blond Lager Batch size: 6.1 gal Boil volume...
  3. yeastforbrains

    Brewing a mild tonight

    Phrygian Spell Wishing Well Recipe specifics: Style: Mild Batch size: 6.1 gal Boil volume: 7.7 gal OG: 1.033 FG: 1.008 Bitterness (IBU): 20.8 Color (SRM): 15.5 ABV: 3.3% Grain/Sugars: 5.51 lb Maris Otter Malt, 74.6% 1.10 lb Brown (British), 14.9% 0.44 lb Crystal 70-80L...
  4. yeastforbrains

    Brewing a black IPA

    Black IPA Recipe specifics: Style: Black IPA Batch size: 6.1 gal Boil volume: 7.7 gal OG: 1.056 FG: 1.014 Bitterness (IBU): 47.0 Color (SRM): 30.6 ABV: 5.5% Grain/Sugars: 9.48 lb Maris Otter Malt, 72.3% 1.10 lb Munich (Castle Malting), 8.4% 0.66 lb Crystal 50-60L (British)...
  5. yeastforbrains

    Aryoung's (almost doppel) dunkel

    Brewing this beer today, keeping separate from the original post. My tap water is 11°C today, so will be able to chill wort sufficiently for lager fermentation.
  6. yeastforbrains

    I brew your recipe competition!

    Hello there fellow brewers. I don't know what to brew and I need some inspiration! So I call for a recipe competition! The rules are simple; I let you know my inventory, and you make an awesome recipe that I brew! I keep all recipes that look more or less serious/interesting, and unless there's...
  7. yeastforbrains

    Why FG=1.025?

    Is it because of the high percentage of Munich malt? A water mineral thing? Other? Below is the recipe with notes, and attached a photo of the water profile Thanks for input Munich Session Recipe specifics: Style: Extra Special/Strong Bitter (English Pale Ale) Est Batch size: 6.1 gal Est...
  8. yeastforbrains

    Favourite Windsor yeast recipe

    Here's mine: Name: Vanilla Voodoo Gypsy Curse Recipe specifics: Style: Mild Batch size: 23.0 l Boil volume: 29.0 l OG: 1.044 FG: 1.017 Bitterness (IBU): 23.5 Color (SRM): 19.2 ABV: 3.6% Grain/Sugars: 2.00 kg Pale Ale (Castle Malting), 46.5% 1.00 kg Munich (Castle Malting), 23.3% 0.50 kg...
  9. yeastforbrains

    SMaSh for sure, but is it American, Belgian or British?

    Greetings fellow brewers. Brewed yesterday and currently going mad in my fermenter, but, considering the American hops, the Belgian grains and the English yeast, is this an American, Belgian or British SMaSH? What tweaks would YOU do to make it the one or the other? First post with US units...
  10. yeastforbrains

    Windsor attenuation - 77,5%

    Having used Danstar Windsor several times without getting the attenuation needed, I decided enough was enough and grabbed the bull by its horns. I mashed low, rehydrated properly (@35°C), aerated and fermented slighly warm at an ambient 21°C temperature. It fermented from 1.054 to 1.012 in...
  11. yeastforbrains

    rehydrate first or?

    The question about whether rehydrating dry yeast in water versus sprinkle directly on wort has already been discussed so many times and in so many ways that it is difficult to justify a new post on the subject. Yet, there's no way back now, if you read this, it is posted, justified or not. The...
  12. yeastforbrains

    Adding flour to boil to increase viscosity, body, mouthfeel

    In the context of cooking, you can add flour to a sauce to make it thicker or less liquid. Has anyone ever tried adding flour to the boil to thicken up the wort and add mouth feel to the beer. I'd like to try it in an oatmeal stout I plan to brew soon. Any suggestions regarding what type of...
  13. yeastforbrains

    Any point shaking?

    Hi there, fellow brewers. I have a question for you. Is there any point shaking the starter after air lock starts to bubble? Is there any oxygen left in my demi john at that point? Will I encourage growth by shaking even if there's no oxygen in the john? Thanks for input Yfb.
  14. yeastforbrains

    Shaking the starter

    Hello fellow brewers. I'm making a starter and I now have activity in the air lock. I figure at this point the co2 will have pushed out any oxygen not already absorbed by the wort and there will be no more oxygen in my demijohn. So continuing to shake it at this point will not really grow...
  15. yeastforbrains

    Would you dump?

    Hi there, fellow brewers! I recently brewed an imperial oatmeal stout @ OG 1.080. Mashed at 68°C (I guess that was my first mistake) pitched it on Windsor (second mistake) slurry from my previous brew (a robust porter). I aerated for about one hour and fermented @ 22°C. It took off like a...
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