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  1. Tippsy-Turvy

    Disposing of Unused CO2

    Anyone with a smart way to empty a CO2 cylinder with a minimal environmental impact?
  2. Tippsy-Turvy

    Dogs

    Duke left us yesterday. 14 years is a great run but what I'd do for just 14 more days. RIP, big guy. I promise I'll find you again.
  3. Tippsy-Turvy

    Recommendations for Munich Bar offering Most Variety

    Yup, that's what I feared - I'd have to do a pub crawl in order to try many brands!
  4. Tippsy-Turvy

    Recommendations for Munich Bar offering Most Variety

    Can anyone recommend a bar in Munich that offers a wide variety of Bavarian beer brands? I'll be visiting Munich for the first time and only have Sunday free to try as many unique local hefeweizen as possible. Unfortunately, from my initial investigation, it seems all the breweries are closed...
  5. Tippsy-Turvy

    Still no banana in my wheats. Need to get radical.

    In that case, I'd better read it! Thanks for that
  6. Tippsy-Turvy

    Still no banana in my wheats. Need to get radical.

    Oh, I forgot to re-ask. What about the idea of no-aeration? I'm deducing from your comments that you're all aerating as usual.
  7. Tippsy-Turvy

    Still no banana in my wheats. Need to get radical.

    Great pointers, thanks everyone! Can't recall where i read over-pitching also produces more esters but it clearly didn't work.:no:
  8. Tippsy-Turvy

    Still no banana in my wheats. Need to get radical.

    I've tried Jamil's "ferment cool" approach with the WLP300 and got minimal banana. I've fermented at the high end of the recommended range (72F) - still faint. I've tried over-pitching by 3x the recommended slurry and also barely noticeable. So, I'm going to try the "treat your yeast like a...
  9. Tippsy-Turvy

    Importance of Clear Wort Pre-Kettle vs Pre-Fermenter

    At a brewing course i took last year, we were taught that clear wort going into the kettle is important for better taste, flavor stability and head retention. However, I dunk-sparge so I can't get the super-clear wort for the kettle that's typical of vorlaufing, BUT I can get super-clear...
  10. Tippsy-Turvy

    How to eliminate the sulfur aroma from my WLP400 & 410 wits

    I haven't brewed a wit or wheat since but the next time I do I suspect my primary fermentation needs to be given much longer. Perhaps 1 week at the prescribed temp then a full 2 weeks at a higher temp to encourage the yeast to fully clean up after their partying. I reckon if you had given...
  11. Tippsy-Turvy

    How to eliminate the sulfur aroma from my WLP400 & 410 wits

    Now you're opening another can of worms. So you think it's NOT a matter of prolonged conditioning? That would corroborate what the commercial wit brewers do in the Brewing with Wheat book. But then my fermentation schedule is not too different to yours - indeed I gave my last batch 3 weeks in...
  12. Tippsy-Turvy

    How to eliminate the sulfur aroma from my WLP400 & 410 wits

    Great pointers guys. I've consistently conditioned for shorter periods after reading Brewing with Wheat, where the commercial wit brewers (apparently) all seem to ferment and condition for short periods to increase turnover.
  13. Tippsy-Turvy

    How to eliminate the sulfur aroma from my WLP400 & 410 wits

    The 400 has been my default wit yeast and there had always been some slight sulfur aroma. So, having read that the 410 produced less sulfur and more spiciness, I gave it a try. Sadly its produced even more unpalatable sulfur. What can I do? All suggestions welcome. I've read several posts...
  14. Tippsy-Turvy

    Passivation Problems - Ideas Anyone?

    Just great. Well, i'll have to look into restoring the finish later. To be clear, your concern about the micro scratches is from the sanitation perspective, right?
  15. Tippsy-Turvy

    Passivation Problems - Ideas Anyone?

    That's an interesting point. Is your white pad just sponge? If so, I can try rinsing again and wiping down with the sponge side of the Brite pad.
  16. Tippsy-Turvy

    Passivation Problems - Ideas Anyone?

    I'm still getting dark residue sh*t on my keg walls that's getting into my beers. My first time serving from the keg was at a party last weekend and the beer came out blackened and tasted metallic. :( After sifting through many threads, I still can't solve the problem. Here are the steps...
  17. Tippsy-Turvy

    Kegged Beer Blackened and Metallic Tasting

    After some elbow grease and PBW this is what i poured out: To think this is what my friends and I were drinking.... Having just read about passivation I'm a bit confused. It seems that leaving the keg exposed to air alone would passivate it. But, I received this keg 6 months ago and after a...
  18. Tippsy-Turvy

    Kegged Beer Blackened and Metallic Tasting

    I guess the title says it all. My first time serving beer from a keg and had followed all the well-known procedures (dismantled everything, replced all worn o-rings, scrubbed and soaked everything in pbw, santised with starsan etc). The keg was 2nd hand and came as part of a keg kit that...
  19. Tippsy-Turvy

    Leaking Stir Bar!

    My stir bar seems to be leaking some black "ink" from both ends. It happened whilst the bar was in my star san solution. I had chilled the solution with ice packs and was ready to dunk my hot starter wort in. I'm guessing it's the magnet inside dissolving in the star san solution. I don't...
  20. Tippsy-Turvy

    Mash PH Shockingly below Calculated Target

    My mash pH was 4.9, at room temp! My mash pH is always +/-0.1 points from the targets derived from Brunwater (worst was +0.2pts) but this was a shocker to me. Being my first darker beer brew in a while and necessitating baking soda, the only explanation I can think of is that the baking soda...
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