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  1. CWoodard

    Potassium Sorbate argument re-visited

    This is about stuck fermentation in a cider; yes there are other threads about dealing with preservatives like potassium sorbate (k-sorb). Problem: Very slow / stuck fermentation Brew: 5 gallons of Nature's Nectar Apple Cider (with potassium sorbate, but the raw cider "requires...
  2. Saunassa

    Using yeast cake

    Well, I bottled up an Amber on Sunday morning and planned to brew up a pale ale that afternoon. Things got busy and ran to late to brew. Then I forgot to put the yeast cake into the a jar in the fridge. Kids with learning from home really is distracting. So here it is Wednesday, yeast is...
  3. V

    In Need of Advise (Expedited Time Tables)

    I know, I know - you can't rush good beer. Unless you over commit for a Halloween party.... I brewed a DIPA using K-97 last night for it to be ready to serve in 10 days. Yikes right? Usually for these NEIPA / DIPAs I don't sweat that time frame in a pinch (obviously more time is better). I can...
  4. V

    I Love Nottingham Yeast

    This yeast has a special place in my heart and I wanted to share my experiences with it. I have a "Flag Ship" beer (NEIPA) that I feel has only become this way because of the yeast. EVERY TIME I use it, I can count on it to get started within hours and finish within 3 days (I let it sit for a...
  5. blasterooni

    Inspiration, move me brightly (oak chips & hops)

    This thread, and all that was discussed there ( has inspired me [brightly] to try a couple things. I felt the thread was getting hijacked from all the questions I was asking, so I figured I...
  6. B

    Taste-wise, is it too early to keg my stout?

    Hi all. 15 days ago I brewed a stout with Nottingham Ale yeast. I am hosting a St. Patricks day-themed party on Sunday so this would be kegged friday night, and was wondering whether it would be ready taste-wise? I have more experience with lower ABV beers with a quicker turnaround time, but I...
  7. C

    Diacetyl rest or longer primary?

    I have a slightly modded version of Ed's Haus Ale in primary right now. Through the most active few days it was fermenting at 64*F, but as activity decreased it has dropped to 61*F and may drop further because the basement closet where I ferment is a pretty cool spot (usually around 55 ambient...
  8. jjones17

    Northern English Brown - Tastes 'Tangy'?

    Howdy all! I am just wondering if anyone else gets a 'Tangy' taste from this style of beer... I have a feeling this is from the Chocolate Malt, as my process is down pretty good and my sanitation has been spot on. When I use chocolate malt in a porter or a stout, I do not get that at all though...