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  1. R

    Kettle size for stovetop 1.5 gallon all grain BIAB

    I'm giving up on 5 gallon batches, and switching to 1.5 gallon BIAB no sparge batches on my stovetop, and mashing in my oven. I don't drink that much and I'd rather just brew a 12 pack of something experimental. Anyways I'm not sure what size kettle to get. I really want to minimize boiloff...
  2. R

    California All-Grain Brewing Equipment SF Bay Area

    I'm selling all of my all grain brewing equipment. This equipment is all flawless and in like-new condition as I really didn't brew that much. It was all purchased brand new within the last year and was always meticulously cleaned, stored, and sanitized. I also have an awesome 4 tap kegerator...
  3. R

    My keg on CO2 will not carbonate...please help!

    Its definitely not overfilled (4gallons) and I carbed another keg off the same fill of gas, so its definitely CO2.
  4. R

    My keg on CO2 will not carbonate...please help!

    This is the weirdest thing I have ever encountered. I put a keg of milk stout on C02 two weeks ago. The kegerator is at 40 degrees F. I had it at 30 PSI for 36 hours, then dropped it down to 12 psi, where it has been sitting for the last two weeks. It is COMPLETELY flat. There is pressure in the...
  5. R

    English Porter Atonement Brown Porter (2011 HBT Gold Category 12)

    maybe I'll sub half the black for chocolate. So .3lb black and .3lb chocolate. Should swap some of the "burnt" flavors for some chocolate/nutty flavors.
  6. R

    English Porter Atonement Brown Porter (2011 HBT Gold Category 12)

    Is this because you think there's too much roast flavor? How much would you cut it back?
  7. R

    English Porter Atonement Brown Porter (2011 HBT Gold Category 12)

    Does anyone think this would make a good base beer for a coconut porter?
  8. R

    "Guilty" confessions of a beer enthusiast

    I like to pitch at 80f then transfer to secondary after 1 week. Then when I bottle condition, I try my first bottle after only one week in the bottle. (Gasp)
  9. R

    Session Irish Red finished at 1.015...too high?

    My FG was 1.046 and I mashed at about 155. It finished at 1.015. I was expecting it to come closer to 1.010 or so. Right now it's at about 3.9% abv and 64% attenuation. Should I just leave it alone? I've used amylase enzyme with great success in the past, so if I added about .5tsp I could...
  10. R

    Do you get a lemon aroma from dry-hopping with Amarillo?

    I just kegged an amarillo pale ale, with maris otter, some crystal 90 and 100% amarillo. Dry hopped with one ounce amarillo. Poured my wife a glass, and she asked if I put lemon/lemon peel in it. I think it turned out VERY citrusy, almost a little to much so for December.
  11. R

    My first go at a no-sparge session Irish Red...

    I get about 85% with a single batch sparge. Last time I did a no sparge it was 70%. I've got a crankandstein mill.
  12. R

    My first go at a no-sparge session Irish Red...

    I think I'll increase the biscuit to 4oz. So 2oz chocolate and 2 oz roasted barley should be okay? That gets it to about 13 srm.
  13. R

    My first go at a no-sparge session Irish Red...

    This is my first stab at a sessionable, malty irish red with low bitterness. I will be doing this as a no-sparge for simplicity. Any suggestions or comments? Type: All Grain Batch Size (fermenter): 5.50 gal Boil Time: 60 min Brewhouse Efficiency: 70.00 % Mash: Single Infusion 60 min...
  14. R

    How much crystal 90 for an APA?

    I don't care so much about brewing exactly to style, but here's my recipe. Should be about 1.047 sg. 9lb maris otter .75 lb crystal 90 .3 oz magnum @60 1 oz amarillo @15 1 oz amarillo @5 1 oz amarillo @whirlpool 1 oz amarillo @dryhop All I have on hand is crystal 90.
  15. R

    Go All Grain or Go Home?

    All grain is for geeks that live in their parents basements and have nothing else to do but play World of Warcraft and criticize other peoples choices. Yes, I'm an all-grain brewer, and no, extract brewing is not an inferior hobby. Sometimes people that devote their entire existence to...
  16. R

    Does anyone have a 512 pecan porter recipe?

    Austin Homebrew Supply sells a pecan porter kit that is fantastic. Everyone that tasted mine loved it, whether they were beer drinkers or not.
  17. R

    first fruit beer with cherry puree...recipe suggestions?

    I wanna rack something onto onecan sweet cherry puree and one can tart cherry puree. I'm thinking this will layer the cherry flavor and maybe make it a little less one dimensional. I would like to do something belgian. I guess maybe a dubbel or a wit? Not really sure what yeasts will jive with...
  18. R

    3711...well behaved but overrated.

    Let me preface by saying that I love most belgian beers, especially saisons. But I feel like wyeast 3711 gets all of its credit based on its ease of use instead of its flavor profile. I've done two saisons with this yeast now and let's just say I'm surprised by its lack of complexity. I do like...
  19. R

    Adding spices to secondary???

    Yep. You need to use just enough to balance with the spices. Adding vanilla to my pumpkin ale this year made all the difference.
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