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  1. byronyasgur

    Pilsner Fermentation Temperature

    I'm doing my first pilsner using Lallemand Diamond Lager yeast. The temp range is 10-15°C ( 50 to 59°F) . From doing ales I know that generally speaking the ales tend to be better at the lower end of their range but I don't know is it the same for lagers. I know for saison there's a ramped temp...
  2. byronyasgur

    Over carbed cider in fridge before releasing pressure - good idea or not?

    So I must have screwed up something to do with my ( first attempt ) at backsweetning bottle conditioned cider ( to have been followed by pasteurization ) ... I opened a bottle after about 4 days to see if it was carbed enough to pasteurize and I got a serious gusher. From what I've read it's...
  3. byronyasgur

    Dry Hop AT day and FOR days

    Sorry this is a simple question but it's bugging me and anytime I search for it I can't find my answer because just I get people talking about how long they dry hop for - which is not what I'm asking :off: When I look at a recipe I see something like "dry hop : days 5" is this referring to...
  4. byronyasgur

    Finish carbonation VS cold condition?

    I have a beer I made for a party. It took a bit longer to carbonate than I expected. It's mostly done now and I had a bottle last night and it was fine, just slightly lower than expected carbonation ... but I really feel it will benefit from spending some time in the fridge to cold condition...
  5. byronyasgur

    Is this cyser finished?

    I have a cyser fermenting for a few weeks and it doesn't seem to want to go any lower than 1.002 no matter what. It's mainly apples not a huge amount of honey but its 1118 yeast and with the honey in there I thought it would go lower than that. I even pitched more yeast and some energiser a...
  6. byronyasgur

    Huge amount of lees on my cider.

    My cider has a huge amount of lees. It's just finished fermenting and it's basically 50% lees - 50% cider. The cider tastes pretty good but I don't want to loose all that much cider if there's anything I can do to help it. I think the reason there's so much lees is because the way I got the...
  7. byronyasgur

    Cider in primary seems a bit too acidic

    My cider is in primary and I took a sample and it seems to me like it might end up a bit too acidic ( lemon juice type effect if that describes it ) ... it's not too bad but I'm wondering if I need to do something. I made dragon blood wine recently and it's got the same sort of level as that...
  8. byronyasgur

    Mead recipe request for first mead

    I've made one of those 3 week 2 litre orange spiced meads but I have access to a lot of honey and I want to make a regular mead. I know they typically take a year to finish so I'm looking for a safe recipe that will give me a good mead, not something experimental or difficult or anything like...
  9. byronyasgur

    forgot the steeping grains

    I tried the 15 minute mosaic ale extract with notty yeast and made the idiotic mistake of forgetting all about the grains. It was my first time to use DME and I got so concerned with dissolving that that I forgot about the steeping grains entirely. I don't really care that much about the colour...
  10. byronyasgur

    Is it ok to keep ph buffer solution after it's made up

    Is it ok to keep ph buffer solution after it's made up from the individual sachets. I know they're cheap but it seems a waste to throw away unless it's necessary ... and I can't see how it being made up would affect it's shelf life ( considering you can buy it made up as well as in a powder )...
  11. byronyasgur

    Fermentation Time for 15 minute extract beer

    I had planned to brew one of the 15 minute extract beers tonight - something like this one for instance - https://www.homebrewtalk.com/showthread.php?t=210253 The actual recipe is a bit different but it's still the same notty yeast - batch size will be 12 litres ( 3 G ) My only problem is I...
  12. byronyasgur

    Infected beer identification & advice

    Does anyone know what this is. I did a "no chill" in combination with a "real wort starter" and made the mistake ( presumably a mistake anyway ) of setting my fermentation chamber to 21C / 70F in preparation for the real wort starter to be ready a day later ( WLP568 ). A day turned into 36 hours...
  13. byronyasgur

    5.6 Mash Ph too high for Saison?

    I'm just getting ready to brew my first Saison. I bunged the grain bill and target water profile ( 54 / 8 / 8 / 77 / 60 / 15 - not set in stone or anything just based on my research ) into brunwater to work out the salts but brunwater is calculating the mash ph as 5.6 ... and of course I don't...
  14. byronyasgur

    Braggot from a Coopers beer kit?

    A friend of mine got a gift of a coopers beer kit. He has no interest in brewing it - in fact he doesn't even drink beer really - no telling with the giver of the gift was actually thinking :confused: .... anyway he is an avid beekeeper and is a bit interested in the idea of making mead. I once...
  15. byronyasgur

    Saison Recipe

    Does anyone have any recipe suggestions for a saison with WPL 568 yeast? To hand I have pilsner malt, wheat malt, vienna malt and I have saaz and styrian golding hops. Ideally I'd start with something tried and tested but I'm happy to mix and match a bit with the hops if I had a grain bill that...
  16. byronyasgur

    Sea Salt vs Canning Salt for Brunwater mash adjustment

    When I do the salts calculations for BruNWater it sometimes requires 0.5 g or 1 g or so of NaCL ( Canning Salt). Canning salt ( or Pickling Salt as it's known as here ) is not that easy to get in small quantities here. I can pay €25 for a couple of kilos of it but do I really have to go to those...
  17. byronyasgur

    Safest light bulb heating fermenter setup

    I'm on a bit of a budget for me fermentation fridge setup. I'd love to fork out the extra €30 on a heating tube but it would be handier at this point to just use the old incandescent light bulb trick - but I'm a bit afraid from a number of points of view fire hazard short circuit due to...
  18. byronyasgur

    Enter Grain into Beersmith calculating values from COA sheet

    Is it possible to calculate the fields for beersmith from the data I have on the COA sheet for the grain The fields I'm looking to fill in are : potential, yield, coarse fine difference, diadastic power and protein ( though I don't know if of some of those values might not be so important )
  19. byronyasgur

    "Off Aroma" across multiple beers

    I have done about 10 beers or so; and while they're getting better with practice there's an off aroma in most of them which is really bugging me. I have no frame of reference is the problem - I've read a lot about off flavours and aromas but I can't get to the bottom of it - I was hoping that...
  20. byronyasgur

    Bottle carbonation of Kolsch

    I have a Kolsch fermenting at the moment. I'll be lagering it for 2-4 weeks after it's done but I'm confused as to what to do then. I'm assuming after lagering I'd bottle and prime it and then store it for a while at room temp? to carbonate it ... is that correct? I know I could probably lager...
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