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    air lock/blow off for kettle sour

    Do you use a blow off on your keg? I just bought a 13 gallon Sanke keg to use as a sour keg, but have heard people say that heterofermentive lacto can cause too much gravity drop and foam over. I don't want to use one if I have a choice.
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    Conan Yeast Experiences

    So, I was hoping to get some reassurance. I brewed an IPA three days ago using the Yeast Bay Vermont Ale (OG = 1.052, 1.8 L starter for 301 billion cells). Started fermentation at 64 F and ramped to 68 F over 14 hours. Fermention was solid at that point. At 84 hours, I added dry hops (SG was ~...
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    New England IPA "Northeast" style IPA

    Hey Braufessor, do you do any cold crashing at all at any point?
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    Cigar City maduro oatmeal brown clone attempt

    How long did you cold crash and how long did you let this age before drinking? A 3.5 day primary is very short.
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    Cuvée Mon Cherié

    How was the body on this beer? Was there enough adjuncts to give it a decent mouth feel and body?
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    Imperial Stout Water/Mash - Holding Roasted Grains and Proper pH Management Question

    As long as that addition alone puts the pH at 5.2-5.5, from di water, which I don't think it would. That's the problem... some of my additions are simply for taste, but the baking soda and pickling lime provided the alkalinity. I'm just not sure if I should have backed down on the overall...
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    Imperial Stout Water/Mash - Holding Roasted Grains and Proper pH Management Question

    I totally agree, it is very young, but the way this one sits on the palette has me concerned. It is overly bitter and lingers, with that sharp feeling on the tongue, like alka seltzer, and flat (by flat, I mean dull and a bit lifeless). My pH was fine, so high pH shouldn't be the dull factor...
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    Imperial Stout Water/Mash - Holding Roasted Grains and Proper pH Management Question

    So, I brewed the above beer and I took my final gravity reading last night. Mash pH ended up stabilizing at about 5.3 - 5.4. It sat in primary for 3 weeks. It tastes quite flat and has a very bitter, minerally flavor. it's not great. Did I over do it on the salt additions? I'm cold crashing now...
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    Imperial Stout Water/Mash - Holding Roasted Grains and Proper pH Management Question

    This is a no sparge recipe, so no worries on the sparge ph.
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    Imperial Stout Water/Mash - Holding Roasted Grains and Proper pH Management Question

    Thanks for the help. I definitely don't want to make extra work for myself, as this is already a double mash brew. I use DI water simply to try to have complete control of the brew (ie trying to learn all aspects). I will mash it all together. I've heard that tannic character and harshness is...
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    Imperial Stout Water/Mash - Holding Roasted Grains and Proper pH Management Question

    So, I was hoping someone might be able to help me with a stout water profile and mash schedule. I want to separate my roasted grains and hold them until vorlauf, but it appears that many people who do this do not properly adjust for proper pH in the mash and after adding back the roasted grains...
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    Bourbon barrel storage questions

    Do you submerge the barrel, or just run water over it a few times a day?
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    Rye Whiskey Barrel Imperial Chocolate Porter Recipe Opinions Needed

    OK.... I know I'm being stubborn here with the chocolate, because I'm just curious and I kind of wanted a dark / bitter chocolate porter (not hop bitter). That said, I do want it to taste good and if there is something here that says yuck, please tell me. I reduced the darker / roasted grains to...
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    Rye Whiskey Barrel Imperial Chocolate Porter Recipe Opinions Needed

    I've done a 11% bourbon barrel RIS with wlp002. It was really nice. Attenuated 75%. It was really nice.
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    Rye Whiskey Barrel Imperial Chocolate Porter Recipe Opinions Needed

    Wlp002 I've seen a few recipes out there with 10% dark chocolate. This one is based on a Founders porter clone, which used 10%. I wanted to see if bumping it with the pale chocolate would play off the spice and vanilla of the barrel. Too much?
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    Rye Whiskey Barrel Imperial Chocolate Porter Recipe Opinions Needed

    Hi All, I have the following imperial porter recipe I'm considering brewing and sticking in an rye whiskey barrel. I'm leaning and building the recipe toward the bitter dark chocolate (which I'm hoping will be complimented well by the rye barrel). I don't want a lot of sweetness, so i was...
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    Brewing RIS soft water

    I brewed this last Sunday and went with the following water: Calcium(Ca): 91 ppm Magnesium(Mg): 3 ppm Sodium(Na): 14 ppm Sulfate(SO4): 50 ppm Chloride(Cl): 51 ppm biCarbonate(HCO3): 181 ppm Mash Parameters Batch Volume (gal) 3.25 x 2 Hardness (ppm as CaCO3) 242 RA (ppm as CaCO3) 83...
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    Brewing RIS soft water

    I was hoping someone could help me with a question about brewing a Russian Imperial Stout with soft water. I've heard that soft water can help with mouth feel and low bicarb can help dark malts pop and I was wondering if the following water profile would be a problem for an RIS? Bru'n Water says...
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    Dark Chocolate Porter Recipe Opinions Needed

    So I have come into possession of a Woodinsville Whiskey rye barrel and have been trying to decide what to throw in it. I am thinking a dark chocolate porter would possibly benefit from a little rye whiskey character, but I can't which way to go (to best be complemented by the rye barrel...
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