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  1. M

    Desired/Expected Gravity after Primary

    Hey all, I'm brewing my first sour (modeled after Supplication) and was looking for a little advice. Got some advice from Vinny, and my recipe included about 1 lb of crystal malts (50/50 Crystal 40 and cara-pils), and I mashed in the high 150s, started around 158-159, dropped to 155-156 by the...
  2. M

    Dry Yeast Fermentation Speed

    Due to laziness, I've been using a lot of dry yeast lately (US-05 or S-04) and noticed that it ferments unbelievably fast. Even with similar pitching rates after good starters for liquid yeasts, I feel like my dry yeast fermentations go much faster. The strange thing is that even though the...
  3. M

    Are Dregs Enough?

    I'm about to embark on my first sour beer journey. I've read up on how to brew these beers and have listened to a number of helpful podcasts. Personally, I love the character that comes from the Russian River house blend of bugs. I contacted Vinny to see if the famous wood chips inoculated with...
  4. M

    Potential House Acetobacter bug

    I'm not one to write a thread freaking out that my beer is infected and ruined. On the other hand, in a few recent brews, I've been noticing a disturbing trend. I brewed a tripel 2-3 months ago, which I fermented on a temperature ramp pitching at 65, and getting up to 82 over the next week...
  5. M

    Russian River Consecration Food Pairing

    I picked up a bottle of Consecration from Russian River over the weekend, and I was wondering what I should prepare to eat with it. I was wondering if anyone had good food pairings with it. To make things more difficult, my New Year's Resolution was to go pescetarian, so no meat besides seafood...
  6. M

    Anyone made Jamil Show's Green Flash IPA Clone?

    Hey all, I was wondering if anyone had made the Green Flash West Coast IPA clone recipe from the Jamil show. If so, how did it turn out? Thanks.
  7. M

    Russian River Consecration Pairing

    I picked up a bottle of Consecration from Russian River over the weekend, and I was wondering what I should prepare to eat with it. I was wondering if anyone had good food pairings with it. To make things more difficult, my New Year's Resolution was to go pescetarian, so no meat besides seafood...
  8. M

    Hop-cousin Beer

    So this weekend I had the good fortune to drink some wine that was made with some of humulus lupulus's good cousin. It was quite tasty, and potent without being too aggressive :drunk:. It was made with 1.5 oz of 'hop' in a 5 gallon batch. Talking to the guy who made it, who works in the industry...
  9. M

    100% apparent attenuation in Tripel... surprising!

    So I recently brewed a tripel with one of main goals being to really dry it out. I aimed to mash at 148-149, but over the course of 90 minutes, it dropped down to 146. OG was 1.070 (though calculated 1.091 after I added sugar 4 days into primary), and I pitched the yeast (WLP 530) from a gallon...
  10. M

    I love the cereal mash (unmalted wheat for witbier)

    Made a witbier yesterday, and decided to do a cereal mash for the unmalted wheat (soft red winter) and oats as recommended by Mosher to get the desired mouthfeel and wheat character of the style. The cereal mash was 3.5 lbs wheat, 1 pound oats and 2 pounds 6-row. I held for 15 minutes at 122, 15...
  11. M

    Foam Insulation in Tower?

    So I'm about to set up my first kegerator, and I don't really want to mess around with a fan, especially since stainless steel loses heat so quickly that it seems really inefficient anyways (making the fridge waste more energy). The insulation it comes with is pretty weak, so I was wondering if...
  12. M

    Mash with Beans (i.e. Garbanzo, Black, etc)

    I haven't been able to really find any information on this, but I was wondering about the possibility of treating beans as an adjunct. I feel like, for example, garbanzo beans have a nice flavor and nuttiness that could be good in certain beers. If you were to cook the beans like normal, crush...
  13. M

    Please help: Bitter wort?

    I am currently making a recipe from Radical Brewing. After a two hour mash (mostly at 151-153, but started high, between 156-158 for first 15 minutes), I tasted the wort and it was actually bitter. I did a starch conversion test with iodophor, and it wasn't done converting. Worried that most...
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