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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. J

    Raspberry IPA - Campden Tablets Added Before Bottling

    82ppm is a LOT. If you are using campden for dissolved oxygen bonding, use campden(45%)/ascorbic acid (45%)/brewtan b(10%) to cut down on the Sulphur production while still dossing enough to bond the oxygen. Try to keep the total campden load under 30ppm. Takes 5ppm NaMeta to scavange 1ppm o2...
  2. J

    First Keg

    Yes, you can fill the keg though the top. Yes, you can carbonate a keg exactly like a bottle. Yes, you can force carbonate by putting the beer under pressure from a co2 tank which takes a week or so (less if you to "stuff"). Many people using kegs do closed transfers to reduce oxygen exposure...
  3. J

    lost aroma and flavor after a week in keg

    If your using co2 from a paintball place would probably in Industrial grade. Don't drink that ****. If can have benzine and all kinds of nasty crap in there that even in tiny amounts are bad.
  4. J

    lost aroma and flavor after a week in keg

    Sneaky spots o2 can get into your closed system where tinny volumes of air are enough to kill hop-forward beers: - Liquid purged keg has 30-90ml dead space that is difficult to clear. Use fermentation of gassing to purge or even better, do both. - Transfer lines have volume. Fill with...
  5. J

    Every batch I make is sour

    Is your water high mineral content? Extract beers are best brewed with soft/ro water since all the minerals are in the extract already. High mineral levels can come off as sour.
  6. J

    Cold crashing using CO2 to avoid oxygen back? Fermzilla style fermenter.

    ^^ This. You only need a few PSI to cold crash with a spunding valve on and not pull negative pressure.
  7. J

    Winter Brewing using propane - warm ideas

    Forgot, have a hair dryer handy to de-ice valves and hoses and such if you forget to keep them warm/running.
  8. J

    Winter Brewing using propane - warm ideas

    Brewing in my garage right now, -6c out. - Make sure all your hoses, pumps, etc are brought inside so they don't freeze. - Run water though your supply hose every 15 minutes to keep it from freezing. - Dress warm. - Have a heater to warm hands. - Bag of salt to salt all the water down the...
  9. J

    Tips you would like to have known when you first started brewing?

    Simple is better Make beers that don't let you hide process issues. Your first beers should be APAs, Bitters, Blonds with simple 2-4 grain/1-3hop recipes so you can build a process and pallet. Do not make kitchen skin beers, 160IBU hop monsters or 10% coma inducing drunk bombs. You will be...
  10. J

    “Unfinished” Beer

    Mashing toward the upper end will result in a bit higher FG. You're probable done.
  11. J

    Good Idea to Dry Hop a Tripel IPA?

    I dry hopped mine with centenial. It's almost ready to drink and has to be one of the best beers I have made. I am already thinking 10 gallons wasn't enough.
  12. J

    2 weeks on Brett L 1.014 to 1.012

    Yes, it is that slow. Give it a month, preferably 3.
  13. J

    Long day, first all grain, not happy

    Don't be discouraged. Solve problem areas in the equipment. Work out the time sinks, streamline the process and you'll be down to ~5 hours / batch with complete control and making just about anything you can think of. I could never go back to extract. Being able to wake up one morning, wander...
  14. J

    Should I eventually transfer into a secondary or not?

    You want yeast autolysis in a lambic to feed the bugs. If you transfer, transfer the trub in too.
  15. J

    Lambic Marathon

    You don't really "primary/secondary" a lambic. You want to leave it on the yeast cake so the bugs have something to munch on. If you do rack it, steal a bit of slurry and then rack the rest into the secondary. Don't add fruit for at least 6 months, better a year or longer so if can develop it's...
  16. J

    Beer/Food Dinner

    That sounds very good! And yes, but I think you're in for a very long drive. :)
  17. J

    Beer/Food Dinner

    The gruits are very subtle/mellow. I have been working with myrtle, heather, etc for a while now and I have gotten to the point where I can make a gruit that most people find acceptable. The Juniper beer is kind of out-there but I have nothing but positive feedback on it. Most think it is some...
  18. J

    Beer/Food Dinner

    This is my first go at this sort of thing, and this is exactly the feed back I am looking for. Keep it coming, I am taking notes. Perhaps some sort of fruity/fluffy/light desert with the stout? I am not opposed to manufacturing a beer custom built for the purpose and I should have the lead time...
  19. J

    Beer/Food Dinner

    I am hosting a beer/food evening for some friends. What do you all think of this menu and pairings? Appetizer A cheese plate of asiago, soft goat and feta served with Pale Juniper Gruit Ale (very acidic and tart with a lot of juniper berry taste and a bit of floral from some heather). Main...
  20. J

    How many gallons of homebrew in 2010?

    +10 Coffee Vanilla Gruit Ale (heather and yarrow instead of hops) +10 IPA +10 Vienna Lager +10 Juniper Pale Gruit (no hops) +10 Oatmeal Stout w/ Bog Myrtle and Willimete +10 Dubble-Gruit (Bog Myrtle, no hops) +10 Gruit Brown (Rosemarry, Bog Myrtle, Yarrow, no hops) 8123
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