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

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  1. goodbyebluesky82

    at what point is Crystal Malt cloying?

    Just curious what other people's take on this is. I have used .20 to .25 pounds 120L Crystal per gallon, in a cider (basically a full pound or just over for a 5 gallon recipe) to try and get some darker residual sweetness to counterbalance the tartness of pasteurized juice. I've thought that...
  2. goodbyebluesky82

    Trader Joe Blackberry Crush wine...

    a search turned this old thread up https://www.homebrewtalk.com/f25/blackberry-crush-into-wine-60992/ so I know I'm not the only one who had stood in the juice aisle of a Trader Joe's and eyed the blackberry crush juice (white grape, apple, blackberry concentrate and puree) and thought of...
  3. goodbyebluesky82

    anyone in mechanical/architectural drafting or an architect?

    Just thought I'd ask if anyone was, or has been in these fields on the forums. I'm 27. I have no college degree. I am currently working for ______ insurance company. It is entry level, but we are huge and there are opportunities to advance in years to come. I just think being in insurance...
  4. goodbyebluesky82

    ugh, headache...

    I had a Unibroue La Fin Du Monde 750 ml all to myself last night. I didn't feel that toasted then but, man have I had a headache last half the day now today. Is it the residual sugars in a strong ale that do it? I thought it was on the sweet side.
  5. goodbyebluesky82

    What are most people doing for corking?

    This thread got me to thinking about what my plans are for corking bottles once I bulk age the brews I have going. https://www.homebrewtalk.com/f25/can-i-cork-without-corker-146078/ So what are most people doing? I have some empty standard wine bottles (that I got for free so I hate...
  6. goodbyebluesky82

    how much is too much?

    I started a mead tonight with 3 pounds clover honey, and 48 oz of red grape juice, and pitched Lalvin 1118 yeast. Could the yeast poop out and leave it sweet, ferment it to dry, or ferment to 18% and leave me with sweet rocket fuel? Could I get a stuck fermentation? 3 pounds didn't sound like...
  7. goodbyebluesky82

    has anyone bottled carb'd in Arbor Mist bottles?

    I tried the search function, no luck finding any threads that would confirm or deny these bottles can handle carb'd homebrew or sparkling cider. They obviously have to handle some amount of Co2 pressure since its listed in the ingredients of this fizzy kooliad wine, and they are an abundant...
  8. goodbyebluesky82

    anyone with coast guard or reserves experience?

    Strange topic, but I would love some info "straight from the horse's mouth" as some would say, about serving in the coast guard. Did you/do you enjoy it? Whats the atmosphere like? among enlistees and officers? On base? on cutters at sea? Was it worth any of the stuff you had to give...
  9. goodbyebluesky82

    I hate DFH 90 minute IPA....

    .... because if I drink the whole 4 pack at once I won't feel good tomorrow. And after drinking the first 3 I reeaallly want to drink that last one remaining from the 4-pack..... Darn you Dogfish Head....
  10. goodbyebluesky82

    candi sugar in cider?

    I've used brown sugar in a cider once and liked the dark buttery taste from the molasses. What do you think dark candi sugar would do for a cider? Not worth the money when I can just use brown sugar?
  11. goodbyebluesky82

    sulfur smell/taste?

    I have 2 gallons of apple juice fermenting in an old Mr. Beer keg while my primary is tied up with a Brown Ale. I pitched some pasteur champagne yeast after hydrating, that had been opened and stored in the frig for about 2 months. I wanted to see if it would work, and if not I would just...
  12. goodbyebluesky82

    divorce...

    I think my marriage is over. She seems to have made up her mind. Theres been a lot of strain the last 6 months, and she wants to give up. She swears she never wanted this to happen. I got married at 19 (yah I know I got a lot of flack for it then) Been married over 6 years. I helped raise...
  13. goodbyebluesky82

    People who LOVE what you brew....

    A story to share.... I moved 600 miles away from my family a couple years back, so I only get to make the drive down to Florida and see them a couple times a year. This Turkey Day weekend was one of those times. So today I sat down with my father, watched a movie on cable, and cracked open...
  14. goodbyebluesky82

    What type of honey?

    I've done searches around here on the subject, but found little to nothing about what KIND of honey people are using in homebrew. Sure, the mead forum has some opinionating on the merits of different types of honey, but what about when it comes to BEER? The guy who put together my order...
  15. goodbyebluesky82

    delaying full boil?

    After I've mashed and sparged..... can I just let my wort chill out on the stove and bring it up to a full boil a couple hours later and add hops? Like basically take a break in the middle? I'm mashing now and the wife informed me we are supposed to be somewhere later. Theres no way I can 60...
  16. goodbyebluesky82

    Wet Hop Harvest and pork loin...

    Sierra Nevada 2008 Wet Hop Harvest Ale 24 ouncer. The pork loin. Hickory smoked. The veggies. The roasted potatoes w/sea salt, herbs, and olive oil.
  17. goodbyebluesky82

    A question for AG-ers (stovetop brewing)

    Is it possible to brew all-grain on my stovetop with a 2.5 gal pot if I contain my self to doing 3 gallon or smaller batches? It would essentially be like doing partial mash recipe except I'm not adding extract later, and the final volume and the hops would be adjusted to reflect that. Like...
  18. goodbyebluesky82

    My third batch's ABV

    I am brewing my 3rd batch (4th if you include cider), an Irish Sweet Stout. My OG was 1.052, and after 4 days I am at 1.014. If I do the math 1.052 - 1.014 * 131 I get 4.978% ABV It was supposed to be 4.8% ABV according to the directions so I overshot it a little, and in only 4 days...
  19. goodbyebluesky82

    active yeast in bottled beer?

    This is strange question I would like to pose to HBT'ers. If the yeast in bottled homebrew is still active, and only 'dormant' from refrigeration temperatures, does it have the capability of interacting with sugars/starches in your stomach? Like creating fermentation even? I ask because I...
  20. goodbyebluesky82

    Grain steeping temps?

    I've read from various sources on HBT that grains should be steeped anywhere from between 150-170 degrees. I just realized (by looking at the directions on my latest LHBS kit) that they are telling me to remove them at the moment I achieve boil. That would mean I am steeping grains at 200+...
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