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  1. T

    Best SMaSH recipe you've made???

    I have a MO/Falconer's Flight smash in the primary right now. It's still really young but smells excellent. Mostly late hop additions and dry hopped.
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    ruined batch?

    It sounds like your beer will be fine. Unless someone introduced some type of infection to your beer, I don't see an issue. Some people don't use an airlock at all. The CO2 produced by the fermentation sits as a blanket over the beer because it's heavier than O2 (as I understand it). Some...
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    Keeping a steady temerature while steeping.

    200 degrees is much closer to mash temp than 65 degrees (room temp). I would heat the oven to 155-160 then shut it off. I routinely use my oven that goes down to 170 and have never had a problem provided it's turned off during the mash. It's much better than constantly constantly checking at...
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    Vienna-ish recipe- thoughts?

    Going to try this one tomorrow. It's something I threw together, what do you think? Type: All grain Size: 3 gallons Color: 8 HCU (~6 SRM) Bitterness: 20 IBU OG: 1.049 FG: 1.010 Alcohol: 5.0% v/v (3.9% w/w) Grain: 2 lb. German Pilsner 2 lb. German Vienna 1 lb. German Munich...
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    BM Centennial blonde variations?

    I used S-23 and lagered for 6 weeks. The taste is smooth as glass with a nice bite. Next time I'll try some munich or maybe even a little melanoidin, not really to style but I like a little added malt complexity.
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    Lager pitching rates

    I regularly brew lagers although I have no experience with fermenting them at 60F. If you want to use 60F then go ahead and let us know what you find out. Otherwise, I would suggest that it's really not that difficult to keep your primary at around 50F, especially if you're in a cold area...
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    Take a look at my first starter please

    That"s a good looking starter. I would decant almost all the starter beer before pitching (just gently pour it off). Shake up what you have left to suspend the cells and pitch. FWIW that looks like a ton of yeast. How big is your batch?
  8. T

    Question about bottles

    You should only use bottles that have held carbonated beverages (e.g. champagne, not wine). clear and green are fine but will skunk quickly so keep them in the dark. I've heard screw tops leak although I have no experience with them.
  9. T

    Broken mercury thermometer in mash

    I'm going to have to agree. A small amount of mercury can permanently damage or kill you. Wash everything really well and get brewing again asap
  10. T

    Boston area grain split

    Anyone want to split a bag each of GW 2-row, GW vienna, and gambrinus pilsner for ~$1/lb (no shipping cost)? 25 lbs for $25. Would be happy to get something else as well if you're interested. I don't have the storage for that much grain but want half of each. :mug: PM me.
  11. T

    Is my lager ready for secondary?

    I usually do a large starter for my lagers as well but I'm starting to wonder if it's as necessary as I thought. For sure you shouldn't just pitch dry yeast and expect something to happen quickly, but I'll share an anecdote. For my last two lagers, brew days were sort of impromtu so I...
  12. T

    Easy 80% efficiency in 500 sq ft

    This is what I do. My oven has settings every 5 degrees from 100F and up. Not sure if that's common but it's great to maintain heat, especially when doing a step or long mash. I mash in my brew kettle at 152 in a 150 oven for 90 min without losing any temp. Just keep it off the bottoms (I...
  13. T

    harvest yeast from same adams white ale

    I believe it does. I guess my concern is pulling some bottling yeast and not the actual fermenting strain. Or maybe just pulling in some dead yeast. I'll give it a try. If it doesn't work out I'll probably pull some hoegaarden yeast. There's lots of information saying their yeast is viable.
  14. T

    harvest yeast from same adams white ale

    I love this beer. Anyone ever try to pull some yeast from a bottle? I'm wondering if it might be possible given that it's both unpasteurized and unfiltered.
  15. T

    Boston area brew share

    Anyone interested in setting up a mailing list for equipment or ingredient shares/group buys? Probably not a novel idea, but as I'm looking at the several yeast cultures in my fridge and wondering how much beer I'm going to have to drink to free up some bottles for my next batch, I'm realizing...
  16. T

    Boston DIY Brewers?

    I'm in Boston and just ran across this thread. I've been thinking of starting up a brew share mailing list for local brewers. For example, I have several yeast cultures that I'd be happy to share but could use a few more bottles. It'd also be cool to buy full bags of grain at a discount and...
  17. T

    Is a 4 gallon pot too small for a minimash?

    You'll be fine. I do 2.5 gallon batches in a 3 gallon pot routinely. I agree with 5 qts to mash (use a muslin bag) in your 4 gallon pot. Your grains will absorb a quart or so, leaving an even gallon. Move that liquid to a smaller pot. Sparge for ten minutes, stirring regularly, at 170 in the...
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    lager lesson learned - carbonation

    I would think so, though I would recommend rehydrating per the dry yeast instructions prior to adding it to the bottling bucket so you have better distribution and can avoid clumping. I'm only making a starter so I don't have to use all of my saved yeast (I'm brewing a helles this weekend I...
  19. T

    lager lesson learned - carbonation

    That makes so much sense now that you say it. I drew from somewhere in the middle but probably would have been much better off to mix in a little bit of the cake on the bottom. I'll probably make a really small starter from my saved yeast and add that at bottling just to be sure but I bet that...
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