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  1. Argentum

    Different Temp Range, Same Yeast, Different Brand?

    Like most folks, by choice or necessity I've occasionally substituted yeast in a recipe, like Wyeast 1056 for WLP 001. They're both Sierra Nevada and universally considered substitutes for one another. And yet WLP 001 lists a very different temp range for its yeast (68-73) than Wyeast 1056...
  2. Argentum

    Imperial Stout Recipe

    I have. I don't recall getting that, but I have a little trouble detecting certain flavors if I'm not looking for them and I'd count toast among them. The beer I made got rave reviews. Maybe everyone that tried it likes toast. How much did you use? I used about 5% previously and this comes...
  3. Argentum

    Imperial Stout Recipe

    I get some great feedback on here, was hoping to get a bit on a coffee and cherry imperial stout I'm trying to brew. 5 gal: 11 lb 2 row 3 lb dark Munich 8 oz carastan 8 oz crystal 90 8 oz chocolate malt 8 oz brown malt 5 oz roasted barley Mash 60 min at 155 1.5 oz northern brewer...
  4. Argentum

    Ginger in a Rye IPA?

    Damn that's bold. I'd be very curious to know how it turns out. Only thing I can suggest is that you use rice hulls so you don't get a stuck mash from the flaked rye. That seems like a lot of flaked rye to my inexperienced eyes. Most recipes I know of use a couple of pounds of rye malt and a...
  5. Argentum

    Rye IPA - too much hops?

    Thanks to both of you! I will fiddle with the crystal a bit more. As for the hops I forgot to mention that I am trying to capture the magic hop juiciness of beers like Union's Foxy or RaR's Naticoke Nectar, both of which feature centennial hops. I'll check the AA on the Columbus hops to make...
  6. Argentum

    Rye IPA - too much hops?

    I attempted a rye IPA a couple months back. It turned out ok but lacked some hop presence. I came up with the below which I am guessing will yield about 70 IBUs. Anyone think I'm overdoing it? 5 gal 9 lbs pale 1.5 lbs munich 2.5 lbs rye 10 oz crystal 20 4 oz crystal 80 3 oz carapils 3 oz...
  7. Argentum

    Rye IPA - results and revision - feedback requested

    Sold. I'm using Denny's Favorite next time. Regarding the hops, my build now includes Chinook, Cascade, and Willamette. I'd really like to keep Willamette and I've repeatedly read that's willamette and Cascade go very well together. It also seems that centennial and Cascade are comparable...
  8. Argentum

    Rye IPA - results and revision - feedback requested

    Thanks! I thought about it but wanted something more flocculant. Have you used? Does it produce clear beers?
  9. Argentum

    Rye IPA - results and revision - feedback requested

    Thanks for the feedback! I feel like some sweetness would help, but I'd err on the side of exclusion - maybe 4 oz carareed and 4 120? Also hoping for some head retention. I though I needed carapils for that but maybe not? As for the hops, I'm really not sure what to use. I guess a piney...
  10. Argentum

    Rye IPA - results and revision - feedback requested

    I brewed the following attempt at a red rye IPA a couple months ago: Grains: 10 pounds 2-row 2 pounds rye 10 oz Carared 6 oz Carapils 4 oz Crystal 80 2 oz debittered black barley 8 oz rice hulls 8 oz flaked rye I mashed at about 152 for one hour, followed by a 60-minute boil...
  11. Argentum

    Checking for off flavors while krausen present

    Don't know but my fear is anything above 70. One review said don't let the yeast get above 70, and I believe I've had major off flavors by fermenting this in the low to mid 70s so I really wanted to keep it at the low end of its range. At the time I turned down the temp the probe in my...
  12. Argentum

    Checking for off flavors while krausen present

    What are your thoughts on drawing a sample from under the krausen to see if my beer has off-flavors? Here's why I ask: I started fermenting a brown Ale with WLP051, a notoriously fickle yeast. I pitched five days ago at about 65-66 degrees and fear that the beer got too warm during the first...
  13. Argentum

    WLP051 - did I kill my beautiful brown ale?

    I feel quite dumb. I've been brewing for a while and have started to use an old fridge with dual temp control as a fermentation chamber because I realized one of the major problems I was having was pitching/fermenting too hot. I monitor the fridge temp but not the wort temp, with a probe that...
  14. Argentum

    Malty Brown

    Well, long story short I wasn't looking to replicate smuttynose exactly. I brewed yesterday and will update this post when it's done. A bit worried that the special b will not be a good fit on top of the other two crystal malts and that the California V Ale yeast, which I used once with...
  15. Argentum

    Malty Brown

    So here's my final bill: 5 lbs 2 row 4 lbs Maris Otter (why I went from 8 lbs base malt to 9 I have no idea) 2 lbs Munich dark (15L) 10 oz brown malt 8 oz chocolate 4 oz carapils 4 oz crystal 80 4 oz special b Single infusion mash at 154 for 1 hr .5 oz simcoe fwh .5 oz centennial fwh .5 oz...
  16. Argentum

    Malty Brown

  17. Argentum

    Malty Brown

    These are great suggestions, thanks! I'm not sensing a lot of love for the Munich Malt. Should I ditch it? I thought it would add a lot of maltiness.
  18. Argentum

    Malty Brown

    I think you must have had the DFH Indian Brown, they say they brew it like an IPA but IMO it tastes like an American Brown Ale, and which, incidentally has 50 IBUs. I might up the two row so that the Munich is a little less prominent.
  19. Argentum

    Malty Brown

    With just 2 ounces? Wouldn't I need to up the amount? Say 4-6 ounces?
  20. Argentum

    Malty Brown

    I'm considering this recipe. I'm going for a smuttynose brown dog or Indian brown ale-type maltiness. It's a modified version of a recipe I've made in the past but I cut back on the caramel malts: 8 lbs 2 row 2 lbs Munich light .5 lbs wheat .5 lbs caramunich .5 lbs crystal 80 .5 lbs...
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