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    What to do with this infected beer?

    This is a RyePA I brewed with a buddy. Kinda sad his first batch gets infected like this. I'm pretty sure I need to give my beer thief a thorough scrubbing. Anyways, does anyone know what to do with this? It smells kinda like chemical treated leather...:mad: Is this a Brett strain? We...
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    Off Target, Target Hop Mild

    I concocted this as I usually do: I find something I've never had, check recipes then work out something not too expensive. I had leftover Target hops, some chocolate malt and carafoam. With labels, caps and ridiculously inflated hop prices this still came out to 35¢ a beer. I originally...
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    17th century French beer?

    Hello collective brewing intelligence of the internet, This summer I'm working on an archaeological dig of a building here in Quebec city that used to be a malthouse and brewery from 1668 to 1675. I feel it might be fun to try my hand at a historic beer... Only problem that it is pretty hard...
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    Black Rock Whispering wheat can kit

    I brewed a modded version of this a couple days ago and when checking the label I saw that there wasn't any wheat in the ingredients. :confused: So I sent Black Rock a little message questioning the legality of selling a wheat beer kit that contains no wheat. This is what I got in response...
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    Went from 65% to 80% efficiency

    Alright I'm quite the noob, this being my 8th batch and only the 4th using grains. I BIAB with Deathbrewers method (sparging, cooling in the sink). If it weren't for that tutorial, I'd still be mixing up pre hopped kits and believing what the guy at the LHBS said: All grain brewing costs...
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    Does anyone wet hop? (recycling hops from dry hopping)

    I have a Cooper's ESB kit finishing up in primary and I'm wondering if I can reuse the hops that I dry hopped with. If I'm not quoting some lovely brew-dream, hops were historically used first for dry hopping then boiled in wort to utilize their bitter parts. I tried a quick search here and...
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    Krausen topography

    Well 12h after pitching (dry mystery yeast, no starter) I saw active fermentation. 3 hours later, I went to show my roommate and this little mountain of foam was formed. It has since reached the top of the bucket. Being a total noob, this is a bit of a novelty for me. Yes I know...
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    Problem with making sourdough bread and beer in same room?

    Hello everyone, I've started brewing this summer with a couple can kits. I also make sourdough bread several times a week. Now sourdough starter is a mix of local yeasts and lactobacillus bacteria. None of the batches I've made have gotten lactobacillus infections, but I imagine the risk...
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