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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

    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...
  3. 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...
  4. 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...
  5. 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...
  6. 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...
  7. 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...
  8. 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...
  9. 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...
  10. Tippsy-Turvy

    Boiled Rice v Sugar Adjuncts

    Surprisingly, I can't find an answer anywhere to why one would prefer using boiled rice in the mash versus plain sugar in the boil. I'm making a lager and want to lighten the body slightly and make the malt flavours cleaner and crisper so plan to use rice or sugar for ~5% of the total recipe...
  11. Tippsy-Turvy

    Starter Slurry Yeast Density Question

    I'm sure it's been answered since it seems an obvious question but I can't find such a thread with the search, there's no wiki and no sticky. If someone can just direct me to the answer (or answer my question!) I'd appreciate it. In his book, Yeast, Chris White states that the cell density...
  12. Tippsy-Turvy

    How to Maximize Aroma from Dried Flowers

    I'm referring to your usual dried lavender, rose buds, elderflowers etc, and if anyone with experience here can chime in, i'd appreciate it. I'd like to maximize the aroma intensity so this time I plan to add the flowers post fermentation. However, do dried flowers need to be heated in order...
  13. Tippsy-Turvy

    WLP002 very lumpy pre-fermentation. Problem?

    First time using the WLP002 English and when making a starter I noticed the texture was completely different to any strain of yeast I've used before. Is this normal? I shook the Purepack as usual, shook even longer on noticing through the packet window that the yeast was still lumpy and when...
  14. Tippsy-Turvy

    Help pairing European Beers with Exotic Flavors

    I’ve collected quite a variety of spices and “stuff” from various exotic markets and stores and want to brew with them. I'd love to hear seasoned brewers’ views on which European beers (ales or lagers but must be European) could be used as a base to best showcase these new flavors without...
  15. Tippsy-Turvy

    How to make a dry yet sweet beer?

    I want to make a beer that's dry and easy to drink. However, I also want it to have a sweet flavor (in order to balance a sourness I'll be adding) but without the the heavy body from high mash temps or lactose additions. Is that possible to achieve without just dumping in artificial...
  16. Tippsy-Turvy

    Help! Confused why Maibock Clone is Way too Sweet.

    I typically like very low bitterness but even for me this is cloyingly sweet and I can't figure out why.:confused: It lagered for 3 months, bottle conditioned (4 days room temp, 9 days in fridge) and the targeted BU:GU was 0.35. I believe the bitterness ratio is at the low end for the style...
  17. Tippsy-Turvy

    Advice on Long Term Lagering over some Yeast Cake

    I'm starting the 6 months' lagering of my Chimay clone after transferring the beer from primary to 2 secondary glass carboys. Unfortunately, I was clumsy at the end of the transfer and disturbed a lot of the yeast cake/trub and now there's a ~0.5 inch layer of stuff at the bottom of the...
  18. Tippsy-Turvy

    How to Emphasize the Aroma of a Unique Ingredient

    Say I found some special ingredient not typically used in brewing that has an aroma which I want to really stand out in a beer. What levers can I play with to achieve this? The ingredient could be a unique flower or some herb I encountered by chance in an exotic market etc Off the top of my...
  19. Tippsy-Turvy

    Over-filtering Wort?

    I want to increase my kettle yield and my whirlpooling technique is, clearly, still crap. I'm not starting a discussion on whether it's better to ferment with or without trub! Is there a point when one is over-filtering wort and therefore negatively impact the fermentation quality? I recall...
  20. Tippsy-Turvy

    Detrimental to Lager long term at 50F?

    I can't find the answer after searching other threads. Basically, I need to compromise with the wife over the use of our fridge space so I may have to take my lager out and move it to a 50F space for the next several months. Can there be any major detrimental effects lagering at this higher...
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