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  1. L

    yeast strains carbonate faster if they floc faster?

    I noticed that one of my big beers (Imperial Porter), which went from 1.089 to 1.015 has a layer of sediment after one day of carbonation; I bottled with a touch more than 1/2 cup of corn sugar... I opened it and it was about 1/3 to 1/2 of the way to carbonated. a) am I due for a bottle...
  2. L

    can I use Bohemian Pilsener malt for a tripel?

    Hope everyone is doing well today. I bought 15 lbs Bohemian Pilsener malt instead of straight up Pilsener - is this malt just for making the beer style Bohemian Pilsener, or can I use it to make a tripel or a strong dark? thanks!
  3. L

    advice on a different Theobroma - ancho / cacao beer

    Heya I didn't like the Dogfish Theobroma beer but I loved the idea so I picked up some cacao nibs and whole ancho chili peppers. My idea was going to be to make an imperial porter or stout and then throw these into the secondary - making only a bittering hop addition anyone have an...
  4. L

    help with first time using 5.2 mash stabilizer and campden tabs

    if you can bear with this probably too simple question: I have been homebrewing for two years, AG since January (26 batches!) but I just picked up my first campden tabs and 5.2 mash stabilizer after reading favorable posts on HBT how do I use these? I boil the liquor the night before and...
  5. L

    adventures with White Labs 530 (advice?

    hola from Medford, MA home of the English teacher who cannot control his Belgian brews! I made a Belgian blond, 1.062 with 2 vials of WL 530 added oxygen, yeast nutrient, and pitched at 66 at 11pm woke up, went and taught the youth of America, returned to my 64 degree home and ALAS, the...
  6. L

    two q's: reuse yeast that rose to 73; spice a boring beer?

    I made a pale ale with White Labs 007 with the intention of then brewing a barleywine on the yeast cake, but the yeast rose from 67 to 73 and the pale ale smells quite estery and a hint of fusel today on day 5, in addition, my brewhouse efficiency was too high (I guess I should be pleased) and...
  7. L

    secondary a beer after it reaches it's target fg?

    heya I've gotten into reusing yeast (thanks board!) and brewed Jamil's Belgian Strong Dark... was a little off the OG but it went from 1.095 to 1.015 in 10 days; it's on the yeast I used to make a dubbel... I had a sip from the hydrometer stand cylinder and it seemed good but some yeast to it...
  8. L

    can I collect my wort at night and boil in the am?

    trying to brew around a dumb schedule... so can I wake up and bring the wort to a boil and proceed as usual - or are there bad things that happen that way? thanks... I am hoping this isn't the silliest question of the summer
  9. L

    at what point are crushed grains no good to brew with?

    I have stuff for a Russian Imperial Stout that's been sitting around for 6 weeks... (I was guilted into brewing session beers for everyone I know and my big beer had to sit on the back burner of Beezlebub) do I reorder or does black malt cure all ills? :mug:
  10. L

    hop help, can't decide what to use in pale ale

    I'm making a pale ale for my wife's family, a summer beer that should be a less bitter Sierra Nevada-ish 10 lbs Maris Otter 1 lb Crystal 60L .25 carapils .25 Gambrinus Honey Malt too late to criticize/help the grain bill - it's mashing at 152 right now... I have about 2 oz each of Simcoe...
  11. L

    change beer color at bottling time?

    I made a barleywine (1.090) that is a little too light colored - it's sandy and I'd like it to have more of the traditional BW color... is it sensible or possible to change the color before I bottle? can I take some 120L crystal or something else (suggestion?) and steep it in 1L or less of...
  12. L

    using leaf hops

    Hi, I just picked up leaf hops for the first time; do I throw them in the boil kettle in a muslin bag or naked (the hops)...ha will boiling a bag for 90 mins add unwanted "bag flavor" I ask because I use my autosiphon from the kettle to the fermenter, so I anticipated it'd be tricky to...
  13. L

    what hops should I use for American Barley wine

    I have 4 oz Simcoe, 4 oz Amarillo, 1 oz Warrior, 2 oz Cascade, 3 oz Columbus, 2 oz Zeus (which I read here is Columbus) what do you suggest for the hop bill? thanks! the grain bill is 19 lbs 2 row Rahr, .25 special b and .25 pale chocolate, 1 lb munich, 1 lb crystal 20L, 1 lb...
  14. L

    two yeast questions: pitching temp and reusing

    Hi, I have been brewing for 1 1/2 years now - switched to All Grain in January and was going to try to reuse yeast for the first time... I have two yeast questions. One: on the White Labs vials, it says - keep the temp over 70 until fermentation starts; yet, when I brew Belgian ales...
  15. L

    new AG brewer - ordering stuff for batch #4

    I wanted to buy English grain to emulate the Dogfish 60 or 90 minute beers should I buy Marris Otter, the Fawcet Pale Optic (did I write that correctly? or just use American 2 Row what is British 2 Row also - what hops would you use for the 90 minute, since amarillo isn't available to...
  16. L

    sweet mead ended up dry, what funky thing can I do to it

    in the secondary... or at bottling to make it more interesting. It seems like a strange white wine at this point. For a little background: it was a Northern Brewer Sweet Mead kit - 15 lbs of basswood, dry yeast and yeast nutrient... for some reason it fermented all the way down to...
  17. L

    trying to clone Stone 7/7/07 today

    the recipe is online:Stone Vertical Epic Ale Here are the ingredients: Pale Malt: 71.6% Wheat Malt: 14.5% Light Munich Malt: 5% Vienna Malt: 5% Blonde Candi Sugar: 3.9% Glacier hop pellets 2 grams/gallon (0.078 oz/ gallon) Crystal Hop Pellets 3.1 grams/gallon (0.11 oz/ gallon) Powdered...
  18. L

    should I put my barleywine back into secondary?

    Heya, hope all is well in your universe! I brewed a Jamil recipe of a barleywine and got 1.110 for OG and racked to secondary with some more yeast when it was 1.042; there was another two weeks of bubbling and I bottled tonight without checking FG (I know, that was a big dumb-dumb)...
  19. L

    mead newbie queries

    when aging mead, how long should I leave it in the fermenter before aging it in the bottle? and (not to hijack the thread) how much corn sugar at bottling? 3/4 cup or more, like for a tripel? thanks!
  20. L

    B Brite screwup? HOT Water rinsing question?

    Admission #1 I sanitized and bottled with B Brite, instead of One Step. EGADS! I rinsed the B Brite out with wicked hot water, but I wondered if B Brite is also a sanitizer? Question #2 Because One Step and other sanitizers make my hands feel slick, I usually do a quick hot water...
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