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  1. H

    Dry Hopping-How Much?

    I'll try and add some clarification and new questions. I will be bottling the beer and therefore plan on transferring to a secondary and then adding the cascade whole leaf hops. Any clarification on the 1 or 2 oz discussion and how long to dry hop is much appreciated.
  2. H

    Dry Hopping-How Much?

    I just brewed a Lagunitas IPA clone and plan on dry hopping with whole leaf Cascade hops in the next couple of weeks. My question is, should I use 1 or 2 oz of the whole leaf hops? The Cascade hops have a 7.5 AA if that makes a difference.
  3. H

    Primary-plastic or glass?

    Just wanted to get some opinions on using glass carboy's or plastic buckets for primary fermentation. Positives, negatives, past experiences, etc.
  4. H

    How Much Corn Sugar?

    Thanks jafo28. I used 2.2 for the CO2 and hbd calculator said to use 3.7 oz of corn sugar for bottle priming which was close to what I was thinking before.
  5. H

    How Much Corn Sugar?

    It was a 5 gal batch and I will be using both 12 & 22oz bottles. Want a moderate carbonation.
  6. H

    How Much Corn Sugar?

    I made a belgian dubbel 3 weeks ago, that fermented at 73*, and abv ended up just over 9%! How much corn sugar should I use for bottle priming? Tastybrew.com bottle priming calculator said 3.6oz. Does this sound right?
  7. H

    Transfer to Secondary?

    Thanks dcp27. Think I will wait a couple weeks and check the FG. If it looks good I will bottle.
  8. H

    Transfer to Secondary?

    dcp27: you don't think I should throw in a secondary for a few weeks to help settlement and clarity? Just transfer to bottling bucket and bottle.
  9. H

    Transfer to Secondary?

    I haven't taken a hydrometer reading yet. Originally I was planning on not even checking it for two weeks.
  10. H

    Transfer to Secondary?

    I brewed a Belgian Dubbel last Saturday and the OG was 1.090. Airlock bubbles are about 1/90 seconds or so over the past couple of days now. Will it hurt to transfer to the secondary or should I wait another week?
  11. H

    High OG. More Yeast Needed?

    I brewed a belgian dubbel two days ago and the OG was supposed to be around 1.070-1.075, but ended up just under 1.090! I used 1 vial of Whitelabs Trappist yeast which is supposed to be good up to 1.070. Should I add another vial of yeast, and if so when (I have a lively fermentation now, 1...
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