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    DME types...

    Just a quick question about different brands of DME....specifecly, M&F and Briess. My LHBS tells me there is a difference between the two. They say M&F has more fermentable sugars than Briess. Is this correct? If so, How much? I would think 3 lbs of DME should equal 3 lbs of DME. I have a choice...
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    Need a cider recipe...

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    Extract Chocolate Stout???

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    Summit &/or Crystal &/or Willamette IPA?

    With the hop shortage and all, I'm trying not to deplete my reserves of the more "popular" hops in my freezer (ie. Cascade, Centennial, Amarillo, Chinook, etc.), but I would like to make a good IPA. Thanks to freshops I have a generous amount of Summit, Crystal & Willamette. I've used Summit in...
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    Help! Starter for Lord Fatbottom...

    Making Lord Fatbottom soon...(Northern Brewer's recipe). This is a huge barley wine with a starting gravity of 1.123. After plugging in the numbers on mr. malty's pitching rate calculator, it is stating I need a starter of 10.71 quarts. Over two and a half gallons??? That can't be right. All I...
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    Apfelwein sweetening/carbing question..

    This was my post on another thread, but I didn't seem to get any responses there, so I'm starting a new thread for it here. Please help! I have a batch of Ed's Apfelwine w/ EC-1118 that's in the primary @ about 9.5%. I've got another finished batch of it right now w/ the recipe as it stands...
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    Abundance of Hallertu & Tettnager

    I picked up about 4 oz of each (pellets) a while ago, and havn't really found a recipe for them. They have been stored properly in the freezer, but they are getting older. Don't want to waste them and I'd love to try to brew a new style. I love IPA's, dark and stronger beers and I don't think...
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    Hop ball?

    I know some brewers use, hop bag, some pitch directly in to wort and strain, and others use hop backs. Has anyone ever heard of a "hop ball"? I'm thinking it would be kind of like a tea ball but larger...enough to hold an ounce or two of leaf hops. Basically like a reusable hop bag. I know...
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    Hop Schedules...

    Has anyone seen this table? http://www.brewsupplies.com/hop_characteristics.htm Questions: Does everyone agree with this? If I understand correctly, does this mean the best time to get the most out of hops for bitterness, flavor & aroma is 60 min, 20 min, & 7 min respectively? If...
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    Need Fat Tire Yeast...Anyone?

    All I have in the fridge is a 1st generation Wyeast 1187 Ringwood Ale if someone wants to trade. Don't know what the best way is to ship it either. Anyone?
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    Kilt Lifter clone?

    Does anyone have a recipe for this?...couldn't find it in the database. Let me clarify a little bit...I actually need an all extract or exract w/ grain recipe.
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    Summit hops...

    I'm having a hard time finding Summit hops. I acutally need Centennial and Columbus as well, but I can find those at 2 different online HBS. Does anyone have any Summit, or know of somewhere I could purchase some? I need 4 oz.
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    Salvaging sweet meads...

    I am currently aging 2 batches of mead...JAOM and a plain, sweet mead. They are both going on 4 months, and in the secondary at this point...and I've taken multiple samples from both along the way. They both have what I can only descibe as a "smokey" flavor to them that I'm not really liking...
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    Blueberry Cider

    Blueberry Cider 5 gallons Old Orchard Apple Cider 5 cans Great Value Frozen Apple Juice 16 oz corn sugar 80 oz fresh or frozen blueberries (half in primary, half in secondary) 50 drops liquid pectic enzyme Danstar Nottingham Yeast Yeast Nutrient OG = 1.066 Slowly heat one gallon of...
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    Too much trub loss...what can I do?

    When I made my chocolate stout 2 weeks ago, I did'nt add any irish moss to the boil. When I racked it from primary, I found that I had a lot more trub waste than normal. I normally have about 2 inches or less of compacted trub with beers that I add irish moss to...but this time, I had about 4-5...
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    Thoughts on adding chocolate?

    I'm curious because I'm in the process of making a chocolate stout at the moment. It has a pretty good taste now and it's coming out of my primary tomorrow and I'm not sure whether or not I would like to add more chocolate. I can decide that for myself though,...just need some opinions. Is...
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    Extract Chocolate Stout???

    Hello all. I recently aquired an EDME Extra Stout kit at a very good price. I wasn't looking to make a stout next, but it seems the opportunity just presented itself. I am curious about seeing if I can turn this kit into a Double Chocolate Stout. I was just thinking of adding some cocoa...
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    Substitution for Wyeast 1187?

    Help! I need to find a dry substitution for Wyeast 1187...pitched over 72 hours ago and nothing. I don't have time to make a trip to the LHBS but I have a lot of stock dry yeast in the fridge. Any suggestions? This is for a Robust Porter (AHS kit).
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    Conditioning/Aging...

    Ok. I've got a hard cider that was in the primary for 30 days, and has been in the secondary for 30 days now. I also have a blueberry hard cider that has been in the primary for 23 days and is probably going into the secondary soon. The temp of the location that I keep them has recently dropped...
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    Smokey flavor in first batch...

    Just racked my basic mead into secondary tonight and took a sample. Right now the ABV is @ about 14% with quite a bit of residual sweetness. The thing I'm most concerned about is that it has ALOT of smokey flavor in it and I don't know where it came from. The honey maybe??? The EC-1118??? Or do...
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