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  1. T

    What I did for beer today

    I brewed an adapted all-grain version of John Palmer's Port O'Palmer. I also experimented with dumping an entire 1.2 liter starter into the fermenter instead of decanting. (The brulosophy xbeeriment says it doesn't make a difference, I didn't feel like waiting around, and I wanted to see if this...
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    Why are homebrew people SO cheap??

    It's true that, even if you can brew cheaply, you could probably get beer even more cheaply by buying American macrobrew. But it's also true that, even if you can brew beer well, you can probably buy better beer than you can make. So on neither front are you at any absolute advantage...
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    Brett not carbonating in bottles

    I've had a beer I fermented with saccharomyces and fermented with brett in secondary. I bottled the beer about a month ago, and I still haven't seen any CO2 increase. Completely flat beer. I added priming sugar slightly on the low side: about 2 vols, because it's a stout and because I wanted to...
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    So who's brewing this weekend?

    I'm making a fuggle pale ale: 9.75 pounds Double Eagle Rustic Ale malt 0.25 pounds honey malt All fuggle hops (just shy of 50 IBUs) Appropriate sized starter built up from an expired package of Imperial Yeast "Joystick" (the Pacman strain)
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    Ordinary Bitter Extraordinary Bitter

    Yeah, I'm a big fan of Ron's blog. I think this recipe is a bit different, though, because the Tetley's bitter uses quite a bit of invert, and KingBrian's recipe contains none. My meaning was just that I purposefully brewed Brian's recipe, but tweaked the hop additions just a bit and grabbed a...
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    Ordinary Bitter Extraordinary Bitter

    Brewed this (or rather, something similar) about a month ago. I only used EKGs and bumped the bitterness up to about 27 IBUs. I also used the Whitbread yeast strain. A delicious, fruity English ale.
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    Should I have seen a pH drop yet?

    Update: Still nothing after over 36 hours. Should I give up? Dump in more packets of lacto culture?
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    Crazy idea: blend vinegar w beer...

    I don't think this would be a good idea as a time-saving way to make a sour. (Not that I know much about sour beers, but lactic and acetic acids definitely taste different.) But... there are drinking vinegars that people mix in cocktails. So acetic acid isn't intrinsically foul as a component...
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    Confessions...My beer doesnt taste good

    +1. And in ways I didn't really notice until I started brewing my own beer. I really didn't have an appreciation of what makes a bad beer until I started making it (and then making good beer).
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    Confessions...My beer doesnt taste good

    My beer was pretty sub-par when I was doing extract kits with steeping grains. I couldn't really figure out what I was doing wrong. When I started doing extract with partial mash, making my own recipes, and only using light DME as extract, things got a lot better. It could have been that this...
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    Should I have seen a pH drop yet?

    I'm attempting my first sour: a kettle soured gose. Consequently, I'm asking every question I can think of on this forum to make sure I don't mess it up. I pitched lacto about 24 hours ago, and I haven't seen any drop in pH on my (new) pH meter. It's still 4.6, where it was when I pitched...
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    DMS and kettle souring

    Maybe I wasn't clear. Let's say I've decided to do a normal 60 minute boil once the beer is soured. If I'm going to do that, do I also need to boil beforehand to avoid DMS? The alternative I'm considering would be to pasteurize in the mid-180s for 10 minutes or so before pitching the lacto.
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    DMS and kettle souring

    I'm kettle souring a gose, but I don't want DMS. If I plan on boiling after the kettle sour, will I get DMS if I don't boil or reach a sufficiently temperature after mashing but before kettle souring?
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    Raw ale/no boil and kettle souring: two chemistry questions

    Thanks for all of the feedback, everyone. RPh Guy, the reason I'm not boiling is because I think it might make a lighter beer, but mainly because I want to try a technique I haven't tried before. My thought was that if I mash-out at over 160F for 10 or 20 minutes, my wort will be pasteurized...
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    Raw ale/no boil and kettle souring: two chemistry questions

    I'm going to try to make a kettle soured, no boil gose. Basically, I'm going to sour the wort with a big lacto starter, then I'm going to raise the temperature to about 160F for 30 minutes in order to pasteurize and to add hops. Two questions: 1. How much water do I need to collect for a...
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    No starter activity with frozen yeast

    Well, I just threw in some dregs from the beer I had harvested the yeast from, so now the starter is going. Lesson learned, I guess.
  17. T

    No starter activity with frozen yeast

    I just followed the instructions in the sticky at the top of this forum about simple yeast storage. I added 10% glycerine to the slurry, mixed it up well, and then put it in the freezer. Maybe I misinterpreted the method. Is this not something I should do?
  18. T

    No starter activity with frozen yeast

    I made a large (~1.5 liter) starter with a 300 ml slurry of Imperial Organics A20 "Citrus," which I think is the same strain as WLP 644. The slurry had been in the freezer since early June. I harvested it according to Woodland Brewing's sticky at the top of this thread. (This was my first time...
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    Petit saison with Mandarina Bavaria hops

    Yeah, I do get a bit of green tea. I wasn't sure if that was a product of it's not being fully carbed yet. Good descriptor. Good luck on your brew day.
  20. T

    Petit saison with Mandarina Bavaria hops

    Here are some pictures. It's been in the bottle for only 8 days, and in the fridge for one. It's smooth and crisp. The MB hops have a noble character, but I don't detect much orange. Obviously, it needs to carb more.
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