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  1. S

    reversing yeast stabilizer?

    thanks gratus! If he has any batches that will be transferred soon, will have him pitch on the cake
  2. S

    reversing yeast stabilizer?

    a friend recently made a mead and noticed that it was not fermenting like prior batches. It turns out that instead of adding yeast nutrient, he added yeast stabilizer. Is there a way to neutralize the stabilizer so fermentation can occur? possibly heat to 170 F or so, cool and repitch...
  3. S

    Can I bottle condition in a growler

    I think it is safe to say that anything we do in brewing is at our own risk. the only bottle I had explode was actually 2-3 months after bottling - no temperature change or movement. I put all other bottles of that batch in the fridge just for safety
  4. S

    Can I bottle condition in a growler

    I think it is safe to say that anything we do in brewing is at our own risk. the only bottle I had explode was actually 2-3 months after bottling - no temperature change or movement. I put all other bottles of that batch in the fridge just for safety
  5. S

    Should I Dump This Trub Before Pitching

    +1. let us know if there is any difference
  6. S

    BIAB Brewing (with pics)

    +1 to mashing in a preheated oven. I preheat to 170 and turn the oven off when the pot goes in. That way when mash is done, no insulation / wrapping needs to be removed prior to the boil. I also use the elastic paint strainer bags which I replace every 10 batches or so. Just remember to...
  7. S

    BIAB Brewing (with pics)

    You could even just use your 5 gal brewpot - I use paint strainer bags from Home Depot, sparge (if desired) by lifting the grain bag into a colander placed over the brewpot, then top off to 5 gal after you chill. I get my full boil by just splitting the boil (I have two 5 gal pots). For...
  8. S

    Pumpkin Lager

    Just brewed my first pumpkin beer, a lager with an oktoberfest base. Just added 2 pounds of canned pumpkin (unspiced) to the mash and added pumpkin pie spice in secondary (used the spice combination from Brewing Classic Styles). Just over a week in the bottle and it tastes fantastic. IMO, the...
  9. S

    Adapting kits.

    came across this thread while researching for a cherry chili pepper imperial stout. how did you add the pepper - whole, pureed, diced, seeds or not, etc. did you end up doing both the boil and later additions? I was thinking of using a chocolate habanero pepper and 6 pounds of cherry puree in...
  10. S

    Coffee steeping

    Is there any noticeable difference? I would think that adding the grounds in secondary would be essentially cold steeping (in beer instead of water). I have not tried cold steeping coffee but just added coarse ground coffee in secondary to a Surly Bender (oatmeal brown ale) clone
  11. S

    Black Eyed Pea Ale (black IPA)

    very different than my original batch (without black eyed peas). has a smoother mouthfeel, fuller body, and an earthy sweetness (if there is such a thing) with a hint of chocolate. bitterness doesn't hit until the finish. a unique brew!
  12. S

    Black Eyed Pea Ale (black IPA)

    Finally brewed this tonight - used northern brewer black IPA kit with 1 lb black eyed peas added to the mash. OG slightly increased (1.080 vs 1.075). Had a hint of a black eyed pea aroma prior to the boil but not after adding the hops. I expect this to be similar in flavor to the base recipe...
  13. S

    Citra Hop for IPA

    have a double IPA with Centennial at 60 and 20 minutes, cascade at 15 and 5. used 1 oz Citra and Cascade dry hop - has a nice tropical fruit character (pineapple and citrus). I haven't tried Citra for anything else though
  14. S

    oak aged imperial stout

    have 2 bombers of my 2010 version and 12 of the 2011 version that are sitting tight in my closet right now. They are calling my name, but so far I am resisting...
  15. S

    chocolate raspberry imperial stout advice

    in the future I may cut the raspberry back a bit (to 3 pounds) and/or add some lactose as the body is a bit light - likely due to the fermentation of the fruit. overall a very good tasting beer to be sipped on a cold night after a great dinner
  16. S

    chocolate raspberry imperial stout advice

    Carbonated well, full of raspberry aroma, and taste of dark chocolate with a touch of tartness from the raspberry! Expect the raspberry to mellow with time and flavors to meld making this an amazing dessert around Christmas!
  17. S

    oak aged imperial stout

    The hard part is waiting for it to peak and not drink it all too soon!
  18. S

    oak aged imperial stout

    Left the champagne yeast out and is carbonating without it - despite 11% ABV and nearly 1 month secondary. The oats and additional malt (as well as woodford reserve bourbon) are giving this batch a better mouthfeel and a nice residual sweetness - already tasting better than I could have...
  19. S

    NorthernBrewer Bourbon Barrel Porter

    If you are looking for something more along the lines of a bourbon barrel aged stout (have not had KBS, but love Bourbon County Stout), you may prefer the bourbon and oak (as per bourbon barrel porter kit) in the imperial stout kit - my second batch is bottle conditioning as we speak!
  20. S

    NorthernBrewer Bourbon Barrel Porter

    I don't know, but send me some KBS and I'll let you know!:)
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