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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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    What would you change in my smash?

    A few weeks ago i brewed a 2 row brewers gold smash with s 04 12 lbs 2 row 1 oz at 60 1 oz at 5 mashed at about 148. Fermented at 66 kegged after week and 3 days. 1.052-1.012 I really liked it and received all positive opinions. It was this very quaffable easy drinking beer. I liked it so...
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    slight medicinal taste in my RIS

    Brewed a RIS back on September 10, recipe was a slightly modified version of the byo yeti recipe. Fermented with 4 packets of us05 at 66°, it stayed in primary for one month. og 1.103 fg 1.023 I primed in keg and stayed there till the 21st of this month. I have no information on the tap...
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    I really need more brewer friends

    Just a shout out to any brewers out there in San diego. Looking for some like minded people to shoot the **** with or have a brew session with. Cheers!
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    What are your personal experiences with naturally carbing in the keg

    Title says it all im just curious what your experience is. Do you feel that it adds anything to the beer over force carbing? I currently have a 10.5 RIS thats been aging for 4 months i primed in the keg. I plan to tap it in exactly 2 weeks.
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    Way off topic. Thawing a turkey.

    Hello all so i know this is a beer forum but from experience the folk on here seem to have some great advice that covers a broader spectrum than just beer. Here goes my question. I have a 20 lb bird, the Internet tells me i need 5 full days for it to thaw in my fridge. I just now remembered...
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