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  1. L

    Ginger Rye Ale

    UPDATE The cloudiness never really went away, but it tasted great! The rye is still pretty subtle but the ginger was perfect. I'm going to make this one again but a 10 gallon batch instead. I'm gonna use a bit more rye this time and less two row for a slightly lower OG.
  2. L

    Ginger Rye Ale

    UPDATE I brewed this on 5/9/13 and it fermented steadily for about four days. I ended up with 4 3/4 gal of 1.059 wort. Today (5/19/13) I took a sample and got 1.008. 1.059 OG 1.008 FG 6.97% ABV It's pale and cloudy still, but the ginger smells awesome. Honestly despite some young beer...
  3. L

    Ginger Rye Ale

    10 lb 2 row 3 lbs rye 1 lb crystal 20 Mash @ 151 for 1 hour Sparge @ 174 for 10 mins 60 min 1/2 oz Magnum hops 10 min 5 oz ginger juice 10 min 1 lemon squeezed 5 min 1 oz Liberty hops KO 11oz honey
  4. L

    Moving beer to Seattle

    I'm moving to Seattle (from St. Louis) and am super excited about it. The problem is that I've been a busy brewer and have three 5 gallon batches of beer conditioning in bottles right now (about 6 cases of beer) plus some things I've been aging. I don't want to leave it all behind, I realize...
  5. L

    Fresh beer/small retail store

    I work at a retail store that sells craft beer and it can be tricky to find out how old a beer is. Often times best by/bottled on dates are printed on the carton and not the 6-pack or bottle. If you are lucky enough to see someone stocking beer, you can ask what is fresh (because some of us...
  6. L

    Suggested Priming Volume for Wheat Beer

    I find that 1oz per gallon usually gets me to the carb level that I like. You may want to increase it to 1.5oz if you'd like an especially effervescent wheat beer.
  7. L

    American Black Ale

    It definitely had a pronounced (but not overpowering) chocolate/roasty flavor which went well with the hoppiness and balanced the bitterness.
  8. L

    Black IPA suggestions?

    I just posted my American Black Ale, check out my recipes.
  9. L

    American Black Ale

    HAHA, I guess I'm not much of a proofreader, thanks for catching that.
  10. L

    Weizens too clear

    I intentionally underpitch on this one to produce more esters and less phenols (cause I likea the banana). I also like the idea of using the powdered wheat (which I will have anyway after crushing my grains)
  11. L

    American Black Ale

    13 lbs 2 row 1 lb English brown malt 1/2 lb german chocolate malt (debittered) 1/2 lb crystal 60 Doughed-in with 5 gallons water @ 166F Mashed @ 155F for 60 min. Sparged with 4 1/2 gallons @ 180F 7 1/2 gallons 1.047 preboil 6 gallons 1.055 post boil 1oz Simcoe (14.4% AA) 60min 1oz Cascade...
  12. L

    Weizens too clear

    A lager strain for bottle conditioning? Interesting, but I probably wouldn't bother on a home brew level. Would adding the flour also help to give it the same extra mouthfeel that having yeast in suspension does? How much flour would one use for a 5 gallon batch? bribo- I do not use any...
  13. L

    Whiskey barrel ideas?!

    A rye beer could be fun, especially if they are rye whiskey barrels.
  14. L

    first personally devised recipe

    1 oz of coriander is too much for me. I used a full ounce in a wit once and it was overpowering. I've never used paradise seeds. What kind of flavor/aroma do they have?
  15. L

    Ugly Junk got the job done.

    I'd agree that those are potential mess makers. Do you have a blow-off hose set up or airlocks?
  16. L

    highe fg

    Doesn't sound like much of a problem at all. The higher gravity may add some extra mouthfeel or weight to the beer and there may be some extra sweetness (but not much in my experience). When I was making extract or partial mash batches I often ended up with a higher FG, of course I was also new...
  17. L

    Citra as a dry hop, how much?

    I've dry hopped with 1.5oz of each before and got a wonderful citrus aroma. But since you have two identical batches (right?) I'd try using the citra in one and cascade in the other. I brew 5 gallon batches now, but when I move to 10 I'm planning on trying this with my beers.
  18. L

    Weizens too clear

    I've been brewing a hefeweizen recently and have been noticing that they tend to turn out pretty clear. This is great for all of my other beers, but I feel like something in my process is causing the yeast to settle out too completely or causing them to tightly compact in the bottom of the...
  19. L

    I have no yeast

    The short answer is yes. You will run an extra risk of infection, but if you have good sanitization habits you should be fine. A few folks use a no-chill method where they leave the wort overnight (or longer) before pitching yeast.
  20. L

    Harvesting bell's yeast. primero

    Not to burst any bubbles but... Isn't the yeast in oberon a low flocculating wheat beer strain? I'm pretty sure they use a different yeast for hopslam. Still, it's good to lean how to do new things!
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