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Topics - David

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General Homebrew Discussion / Juicy beer
« on: October 16, 2017, 10:23:05 PM »
What is it, exactly, that gives beer that juicy taste?   The beer I just made is WAY juicier that I expected (or wanted). ???


All Grain Brewing / six row
« on: August 26, 2017, 01:48:44 PM »
What is 6-row and in what way is it different than 2-row?   

Sorry, I'm just a beginner.

General Homebrew Discussion / Steeping/Whirlpool Hops
« on: July 29, 2017, 01:25:04 PM »
Is there a general consensus as to the length of time Steeping/Whirlpool Hops should last?  Generally, I'm thinking 20 minutes, however, I'm interested to hear other opinions. 


General Homebrew Discussion / Melvin Brewing Homebrewer’s Hop Bomb
« on: July 22, 2017, 12:48:24 AM »
This recipe (for 10 gallons) was posted on the website (   

I'm wondering if there has been a typo.   13 oz each of Mosaic, Centennial and Galaxy dry hops?   That sounds like a disproportionately large amount.  Can anyone please clarify?

For 10 gallons
27.5 lb 2-row malt
1.7 lb Carapils malt
1.7 lb honey malt (or Crystal 15L/20L)
1.75 oz Mosaic/Simcoe hops (FWH)
1.00 oz Columbus hops (20 min)
0.4 oz Centennial hops (20 min)
3.5 oz Mosaic hops (whirlpool)
3.5 oz Centennial hops (whirlpool)
3.5 oz Galaxy hops (whirlpool)
13 oz Mosaic hops (dry)
13 oz Centennial hops (dry)
13 oz Galaxy hops (dry)
California Ale yeast

General Homebrew Discussion / First Wort Hopping
« on: July 20, 2017, 07:31:28 PM »
When exactly, would one add, "First Wort Hopping" if one were employing the BIAB method?


Beer Recipes / Black IPA
« on: February 23, 2017, 10:28:36 PM »
I'd like make a black IPA. Why?  Because I like body and deep rich flavors of stouts and porters and also the hoppiness and aroma of IPA's. Initially I was interested in cloning the Stone Sublimely Self-Righteous Black IPA, however, I'm having a tough time getting a solid clone recipe that I'm confident will work.  Some of the clones call for 60 min while others call for 90 min.  So, any ideas/experience on/with Black IPA recipes with good reviews and solid histories?


All Grain Brewing / Dark hefeweizen...Huh?
« on: February 17, 2017, 12:03:30 PM »
We made a, Weissbier (Author:  Horst Dornbusch) yesterday and it doesn't look at all like a hefeweizen.  It's dark!?!? 

I don't understand.  We made a 6 gal batch employing a BIAB method.  We came up light on the the pre-boil gravity too (1.34 vs 1.043) thus requiring additional wheat DME.

Here is the ingredients list.  Unfortunately exact grains were not available and thus required the purchase of "standard versions" of each.   Still, this doesn't explain the very dark color.

7.4 lbs. (3.4 kg) Weyermann pale wheat
    malt (2 °L)
1.85 lbs. (0.84 kg) Weyermann Pilsner
    malt (1.8 °L)
1.85 lbs. (0.84 kg) Weyermann Vienna
    malt (3.3 °L)
0.53 lbs (0.24 kg) Caramunich®
    Type III malt (56 °L)
3.1 AAU Hallertauer Mittelfrüh hops
    (30 mins)
    (0.74 oz./21 g of 4.2% alpha acids)
1 oz. Hallertauer Mittelfrüh hops
    (10 mins)
1 tsp. Irish moss
2 packages of White Labs WLP380
    (Hefeweizen IV Ale) or Wyeast 3068
    (Weihenstephan Weizen) yeast 
    (one for primary fermentation, one for
    inoculating Speise)
2 qts. (~2 L) sterile wort
    (for bottle conditioning)

Any ideas?  Tried to post a picture but can't figure out how.

Yeast and Fermentation / Help! Wheat DME or normal DME
« on: February 05, 2017, 01:35:28 AM »
Let me apologize for what might seem like an basic question, however, I’m new to the home-brewing experience and want to reproduce, as best I can, this WEISSBIER (HEFEWEIZEN-- recipe.  So, my question is, should we be using a wheat DME, or a Light DME, for our yeast starter?  In other words, do you always use wheat DME for starters when making wheat beers?  Or, does it matter?   Sorry if this has been discussed previously.

Home-brewer want-to-be

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