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  1. MmmmCider

    Bland peach cider

    Tried my hands at a peach cider, used a jar of peach preserves and martinelli apple juice, had a couple leftover frozen/thawed peaches on hand that I threw in (literally like 3 or something insignificant). Tossed in EC-1118 and some fermaid o. Dried out to a 1.000. Backsweetened with a simple...
  2. G

    Hazelnut Extract in Brown Ale

    Hi guys, new and sorry for my bad english, my native language is french. So just a quick question for you guys im making a 5.5 gallon batch of a nutty brown ale from the homebrewassociation app, they ask to add 6 drops per bottle of 355ml of hazelnut extract, and i only have like 1oz ...do you...
  3. Ancient Ginseng

    Brewing a Chinook Centennial Amarillo IPA. Thoughts?

    Hello guys , Im brewing a Chinook Centennial Amarillo IPA 6.3% abv , 44 ibu . Im not trying to get an extremely hoppy ipa with high ibu. I am trying to avoid Citra Galaxy Mosaic etc but to get an equally nice IPA. My plan is to get a balance hoppy flavor and nice mid - bittering at 44 ibu from...
  4. J

    The Resurrection Of British Hops

    The most fascinating thing about brewing and the reason why we all dedicate our time to this wonderful process is that there are a myriad of different possibilities, combinations, aromas, flavors that can all be produced by personally varying the brewing procedure and ingredients. This means...
  5. P

    Carbon Dioxide Purity And Off Taste

    There are numerous discussions on HomeBrewTalk about off-flavors from CO2. Some are non-believers and insist that CO2 is CO2, while others claim to have experienced these off-flavors first-hand. I am primarily a soda brewer, and I'm a firm believer now that CO2 can have a significant impact on...
  6. N

    It's got no flavor

    I finally drew samples to test two ciders that had fermented out all the way. They are not the oldest batches but they are the clearest and with the least amount of lees. I had my friend and my mother try it in addition to myself and the consensus was.... no real flavor. It wasn't an issue...
  7. Jesse Runowski

    Need help increasing hop flavor and aroma without hop pellet taste

    Hey Everyone, I've been having the same problem over and over again with my west coast and new england IPAs. I can’t seem to get the flavor and aroma I’m looking for without getting a hoppy / astringent aftertaste. I’ve adjusted my recipes and tried different techniques but they all end with...
  8. T

    No flavor in second brew

    I would like some help understanding why my second brew of the same recipe has no bitterness and very little flavor. Sadly, I do not have any gravity readings for either brew. I brewed the Centennial Blonde from BierMuncher as my first all-grain brew and it came out great. Just before the...
  9. leskohomebrews

    Adding orange peel to hefeweizen

    I like the idea of adding orange peel to my hefeweizen, but how and when is the best way?
  10. N

    noob help with priming, sweetening and flavor

    hello, guys, this is my first time here and I have a question? I have a 5 gallon batch of cider working and I used a red star premier blanc champagne yeast it's still bubbling and is coming to its end. I know it's going to be very dry and I'm not sure how to go about priming for carbonation with...
  11. R

    Flavoured kombucha for scoby

    Is it ok to use my lemon ginger homemade kombucha to start a scoby? I'm not worried about the flavor coming through.
  12. SKBugs

    Off flavour of pepper/wood/burnt stuff

    G'day all, I was hoping someone could give me a clue as to the off taste that is happening with my cyser. Made on about 4 quarts of apply juice and a pound of honey. Used Fermaid K and DAP and went to about 13-14% Into secondary I also added: juice of 3 lemons 1 ounce lemon rind 1/2 tsp...
  13. beervoid

    Is a yeast starter an accurate representation of yeast aroma and flavor?

    I've been making yeast starters and IIaleays decant and taste them. I do this to check if anything might be wrong with the yeast but also to get an idea of the flavor and aroma. What surprised me is that the difference for the yeasts I've used so far are very very minimal. I always have the...
  14. Jonas Nielsen

    Backsweetening/flavoring blackberry wine (Beginner questions)

    Hello! I've been doing my first brew with a batch of blackberries, from what I can see the more experienced users here tends to only use the berries and don't add water. My ratio was closer to 1kg/1kg/3.4L for berry/sugar/water. So somewhat thin, but it was what most recipes i found at the time...
  15. Bubbles2

    Roselle as an adjunct

    Anyone try using Roselle as an adjunct? I just tried it adding 2oz last 5 min of boil and steep till cool down. Pitched yeast as usual and now on the 2nd day and really moving slow as far as yeast activity. Wondering if that is indicative of Roselle add? Maybe there is an unwanted oil or...
  16. Scientific hippie

    Adding herbal tea

    I just tasted my latest batch; I had added about 25% of the tea volume in the form of honeybush tea, which I am also using in a mead. I can't taste it at all; I guess I should either add it after primary fermentation or not bother with it. If I make my regular black/green tea mixture from...
  17. JSBULL

    Recovering from a Chlorine mistake - help please

    I pulled a bonehead move 2+ weeks ago. I brewed 15 gallons of kettle soured berliner with untreated tap water. Now there is a chlorine flavor that I'm trying to mask. Factors that lead to this screw up: Chlorine will typically boil off, but because it was a berliner, I didn't reach a full...
  18. A

    Spicy beer troubleshooting

    Hi all, I am brewing a NEIPA right now, and just took a sample for a gravity reading at one week. I tasted it, and definitely got a spicy hit in the back of my throat that indicates fusels. I've never had a problem with them before, so this is quite disappointing... I was really not...
  19. R

    How long before Pediococcus starts souring

    Hi all, We had long time plans to do a sour. So recently (14-1-2018) we set out to do a graded souring. We brewed a saison which we fermented with WLP566 (Belgain Saison II). After two weeks (28-1), when airlock activity and gravity readings came to an arrest, we pitched in a package of Wyeast...
  20. Ouroboros

    Genetics of yeast flavor, flocculation, etc...

    Anyone know if people are looking into the genetic factors underlying things like alcohol tolerance, flocculation, and flavor profile? I imagine a lot of these characteristics are polygenetic (not to mention subjective), but I'm not sure. I doubt the NIH is awarding fat grants to study that...