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

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  1. J

    Is Peat Smoked Malt Evil?

    I've brewed a peat smoked ale with 87% of the grain bill being peat smoked malt. It won a competition that was judged by other homebrewers (so something pretty minor). I loved it. Most people either loved it or hated it. No one was really in between. But the majority loved it. It feels...
  2. J

    Announcing 'Mash Made Easy', a mash pH adjustment assistant

    In the spirit of openness and sharing in the homebrew community (plus we like to learn), I would suggest protecting the formulas (and other cells that you do not wish to be changed) with blank passwords. This way anyone can easily un-protect them to show the formulas used to calculate things...
  3. J

    My first Gouda

    Nice! Subscribed!
  4. J

    When to add gelatin

    I cold crash in the primary. When kegging, I add the gelatin and force carbonate. The first pint I throw away. The next few pints are drinkable but hazy.
  5. J

    All-grain Brewing Alone

    90% of the time I brew alone and enjoy it. 5% of the time, I brew with others who have done it many times before. The hardest 5% is when I brew with folks who want to learn or just want the experience. Teaching while brewing is a completely different thing than just brewing. It's much harder...
  6. J

    All-grain Brewing Alone

    Second. Third. Fourth. Like, absolutely, this is the best advice.
  7. J

    Accidentally ordered peat malt (recipe screw up)

    I made a beer with 100% peat smoked malt. It's delicious. Won some competitions. But it is a, you love it or you hate it type of beer.
  8. J

    Fresh Barrel Souring

    I would do as some have suggested and brew a porter and let it age in the barrel for half a year or so. Then do another one just like that in the same barrel. Then you can start thinking about a sour in the barrel. I just emptied my barrel that had been going on three years. I made a 5 gal...
  9. J

    Adding oak to a Flanders

    I bought an untreated/unfinished oak dowel from a hardware store, cut it up into shorter dowels, pressure cooked them, and charred them with a propane torch. I then suspended them in the beer through the carboy opening and taped the top of the dowel to the carboy (no airlock). Man, the...
  10. J

    Please check it. Is it really TRUE? my fav is blacklisted :(

    One could argue that EVERYTHING you eat, in fact who you even are, is GMO. GMO is normal; it is natural and part of evolution. Nothing you eat is "natural." It has all been GMO'd over time. Now if you mean to do so synthetically or "artificially" in the lab, then that's simply achieving the...
  11. J

    "Maple" Nut Brown recipe?

    I'd let it sit for a few months and forget about it.
  12. J

    12 Beers Of Christmas 2016!

    I just sampled another bottle of the Fruitcake Old Ale I brewed for this in 2013 (in fact, for the 12 Beers of Christmas 2013. It has aged wonderfully! The fruits dry it out a bit, so it isn't as full-bodied as a typical Old Ale; however, it is delicious!
  13. J

    first sour beer - quick ferment?

    The Belgian Sour Mix won't sour the beer in 2-3 weeks. You'll get fermentation due to the Saccharomyces in the yeast mix; however, it takes longer for the other bugs to sour the beer. In fact, I would say on the order of at least four to six months just to get some small level of sourness from...
  14. J

    "Maple" Nut Brown recipe?

    This was the latest version (I had done two before). I would go with this version again. It was delicious, and I could absolutely taste maple. Mashing high, including some darker malts, and the maple syrup all combined to form a detectable maple flavor (and aroma) in the resulting beer. I...
  15. J

    "Maple" Nut Brown recipe?

    My Maple Nut Brown: OG: 1.053 FG: 1.016 IBU: 26 SRM: 27 ABV: 5% Golden Promise Malt; 12.5# (56%) Belgian Special “B”; 1.5# (6.5%) British carastan; 1.5# (6.5%) Belgian aromatic malt; 1.25# (6%) Chocolate Malt; 0.38# (1.5%) Flaked oats; 2.00# (9%) Maple syrup; 3.20# (14.5%) Cascade...
  16. J

    flanders red ale questions

    Nice! I fermented mine with Roselare and it sat in the primary for 4 months. I then racked to a secondary, brewed a new batch and collected it on the yeast cake in the primary. In a few months, this second batch will be more sour than the first and ready to blend with the first.
  17. J

    "Maple" Nut Brown recipe?

    Do it! I have done several, and I settled on a recipe that gives a definite maple flavor.
  18. J

    Specialty Smoked Beer Islay Ale (3rd Place Specialty Beer Winner)

    I made a 100% peated malt ale. I know, it defies comprehension. But if we're talking Islay (and especially peaty Islays), let's go Ardbeg Supernova (at over 100ppm peat phenols) or Bruichladdich Octomore (at 167ppm). For reference, the Laphroaig 10 is ~25ppm, and the Ardbeg 10 (my go-to) is...
  19. J

    Gonna have a baby, is my life over

    More than likely, you will find yourself wanting to be involved in his/her life in many ways. This doesn't mean that your hobbies will fade away; however, some may change. I still brew beer. At first (maybe two months or so), it's harder because of the sleepless nights and such. But for...
  20. J

    For those that bottle: ABV vs carbonation

    Many yeast strains have a hard time fermenting in a high alcohol environment. So it takes longer for the reduced amount of viable yeast cells (that tolerate the environment) to completely convert sugars to CO2.
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