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    Recommendation on 2BBL brewing setup

    Hey guys, I'm looking to do a pilot brewery, and so I'm looking to set up a 2BBL brewhouse with the same in fermenters and brights. I'm going to be setting up in a shop that has no drainage or water, so I'll be bringing water in periodically in barrels. There is natural gas and 240V power...
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    Calcium phosphate effects on overall water profile

    I've just finished brewing a pale ale where I had done some water modifications. One of the main mods that I did was to soften the water through use of phosphoric acid. The result of this addition is what I'm more curious about. From what I've found, the phosphoric acid reacts with the CaCO3...
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    Acidification and low pH issues

    I've just tried to make my first mead. Essentially your basic water + honey bit. I heated to 150ºF and maintained that to get all the honey out of my bucket, and addd a couple cinnamon sticks. I also threw in Wyeast nutrient. My yeast choice is the Wyeast dry mead yeast. I pitched and have...
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    Good ol' Honey "IPA"

    The One IPA’d Bandit: Not Your Mothers IPA Here is a honey IPA recipe that turned out really well for me. Full article above, but here is the jist of the recipe. Brew Stats Original Gravity: 1.063 Final Gravity: 1.012 ABV: 6.6% SRM: 14 (estimated) IBUs: 68 (calculated)...
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    Techniques for flavor extracts

    For those of you that have made flavor extracts... what is your typical procedure? I'm playing around with a coconut extract, so I threw enough coconut shavings to fill 1/3 of a mason jar, and then filled it up 2/3 with cheap 40% ABV vodka, dropped in a stir bar, then threw it on a stir plate...
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    Calculate proper ABV after later sugar addition

    I built an imperial honey stout (tasting fantastic so far) and I can't seem to figure out best method to calculate true OG. I was targeting an OG with just malt of 1.059 and hit 1.061. Because of high mash temps, it fermented down to 1.030. I added 5 lbs of honey to the fermenter, and that...
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    Malting and kilning rice

    Hey guys, I was thinking of pulling a page out of the sake brewers handbook to make a GF beer. One thing I did notice is that in many methods for homebrew sake, they will malt the rice, then right away add koji-kin (which to me sounds like a mold with some kind of beta-amalayse enzyme). So, I...
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    Doing a double starter

    I'm in the process of doing a double starter, primarily to propagate a bunch of yeast to keep in storage for a bit, but then I can pitch yeast based on how much I have as opposed to doing a starter and pitching everything. I'm basically doing it as follows: 1) Fill growler about 2.5 to 3L...
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    Lagering in a keg and the effect on yeast

    I'm wondering about how the yeast will act in my conditioning setup. Normally I will let my ales ferment fully, let it settle a bit, then throw it in a keg to sit for a few weeks to clear and condition at 35F. I just recently decided to put CO2 on one of my conditioning kegs to carbonate while...
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    Hops and filtration

    I'm thinking of trying this out (I'm not sure if others have tried). I am going to build a filtration system, using those sink filter systems, so I can filter my beers out, but I was wondering about hopping. I was planning to dry hop, but I was wondering if others have just simply jammed a bunch...
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    Wyeast 1056 rocks

    I just did a black IPA on Friday that I mashed at about 148F. The OG was 1.066. I did a 2L starter of Wyeast 1056, and over the last few days, the airlock was bubbling like there was no tomorrow. This morning, things settled a bit, so I decided to check the gravity. The gravity had dropped to...
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    Two step mash for sweetness

    I'm planning to brew a chocolate stout this weekend and I'm trying to figure out what options I have for getting full body sweetness with the cocoa. One option I found was to find lactose (milk) sugar, however, I'm having troubles finding any locally (or at least in the Calgary area), so since...
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    Does Quaker quick oats yield convertible starches?

    As the title says... do the oats provide convertible starches? In beersmith, the flaked oats have a dry yield of 80%, essentially making them similar in convertible starches to other base malts. The main reason I ask is that I'm putting together a witbier recipe in beersmith, and the recipe...
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    Thomas Fawcett Amber vs Weyermann CaraAmber

    I'm looking to pick up some amber malt but in the list of malts I got from Country Malt Group l see a couple different malts that could be considered an amber malt. I'm new to this so I'm not sure what the Cara part of the malt name means. Has anyone tried either of these malts? Other than...
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    Calculating SRM

    Hey guys, I have a beer kit I'm planning to hack, and I'm wanting to darken it up a bit. It has a current SRM rating of 7.2, and I want to push it up more towards 16 with some darker malts. Is there a formula or calculators I can use to do this? I want to be able to take a look at what...
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    Commercial suppliers in Canada

    Hey guys, I'm trying to get a handle on some suppliers within Canada for ingredients for commercial scale brewing. I know there is Canada Malting Company that would cover pretty much all malts that I could want, but what about hops? I found a supplier in Washington, which would be the closest...
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    CO2 Manifold

    Hey guys, I think I'm going to need to get a few ideas. I had the bright idea of grabbing 3 primary CO2 regulators, then getting pipe couplers to hook them together on the high pressure CO2. The problem I just discovered is that the threading that attaches to the high pressure gauge and the CO2...
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    Primaries and Secondaries

    I've just started playing around with home brewing and I had a question regarding primary and secondary fermentation steps. The main reason I am posting the question is because I've seen a few posts now that mention keeping beers only in primary. I currently rack to secondary myself, but I'm...
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    Greetings from Cochrane, AB

    Hey guys, new home brewer here from the small town of Cochrane, Alberta. Just started brewing a few weeks ago and I'm already getting ready to drop my 4th brew into primary fermentation. I have a brown ale bottle conditioning now for just over a week, a honey blonde ale about a week and a...
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