Recent Posts

Pages: 1 ... 5 6 [7] 8 9 10
61
Ingredients / Re: Citra Hops Questions
« Last post by a10t2 on Today at 02:20:57 AM »
Yes this is a 5 gallon batch and I had originally had 1oz of Amarillo at 60 minutes as it may be a better fit.

I have tossed around the idea of making hop tea to test both of them out would anyone recommend that?

Not even doing any mathing, an ounce of relatively high-alpha hops (both of these run around 10% typically) in 5 gal is going to give 30+ IBU, so I'd cut half that out for a cream ale anyway. If it's only those two ounces, I'd use ~0.5 oz of the Amarillo for bittering and split the rest between 15 and 0 min additions, but that's me. If you have cheaper/easier access to another high-alpha hop for bittering, by all means use that and save some Amarillo.
62
General Homebrew Discussion / Re: Off The Topper Kit
« Last post by rodwha on Today at 02:08:48 AM »
Sorry I wasn’t more specific. I was at a loss for why the directions stated to add the priming sugar at the end of the boil when that’s not when it’s used. Guess they just used the wrong wording as 5 oz of corn sugar would be way too much for 8-9 bottles of beer.

I’m wondering what the OG is for those who’ve brewed it as the numbers don’t match, and I hadn’t included the corn sugar to what I ran through the calculator which would only make it that much further apart.

So has anyone brewed this kit and can confirm the numbers?
63
WY 2124 I have lost count after 15 generations.  I really only buy a new pitch when I have a hiatus, or for no good reason at all but I figure it must be time.  It'll go a looooong time. Let me know how it goes!  FWIW 3-5 gens is where I find 2124 (or anybody's version of 34/70) starts to act normal, having adapted from lab to brewing. I should also note I repitch pretty quick ( usually 2-4 days from harvest.)
64
Another thread reminded me of this key thing:

Never be afraid or ashamed to dump beer.  Nothing compels you to drink anything you don't want to.  Chalk it up to experience, learn what you can, cut your losses, and move on.
65
General Homebrew Discussion / Re: Weird question...
« Last post by Robert on Today at 01:26:53 AM »
Something I should have posted in my response to "what you wish you knew when you started:"  never be afraid or ashamed to dump beer.  Nothing compels you to drink anything you don't want to. Chalk it up to experience, learn what you can, cut your losses, and move on.
66
General Homebrew Discussion / Re: Off The Topper Kit
« Last post by klickitat jim on Today at 01:24:00 AM »
Replacing some malt with some sugar will or should make that beer have a lower finishing gravity than it's all grain predecessor with both beers having the same OG. But simply adding sugar to a beer won't make it have a lower finishing gravity. It will just have a higher gravity and finish about the same FG as it would have if you hadn't added sugar. Simple sugar doesn't do anything to the unfermentable sugars still in the recipe unless you replace unfermentable sugars with fermentable sugars.
67
The Pub / Re: Whiskey
« Last post by Joe Sr. on Today at 01:23:34 AM »
Had some Kelsey Creek bourbon at a fundraiser on Saturday.  Was not impressed.  Hot, alcoholic.  Got better as the ice melted and was OK in a Manhattan, but did not keep me coming back for more.

I understand from a little research that it is a Buffalo Trace product.  Didn't excite me.
68
Yeast and Fermentation / Re: Fruit beer - liquid pectic enzyme
« Last post by Ace_Atlas on Today at 01:22:38 AM »
I have been working with a blackberry blonde ale for a while now and found that adding fruit 3-4 days into fermentation for optimal fruit flavor and sometimes adding more fruit (pectin enzyme) is better than adding not enough.

-cheers
69
General Homebrew Discussion / Re: Weird question...
« Last post by majorvices on Today at 01:20:28 AM »
Well that sucks. Unfortunately there isn't really any way to save it this time but let's fix it for the next time!

The main problem I see is that you aged it for 6 months in a secondary. Secondaries are not a great option unless you can purge the secondary of oxygen first, otherwise you will oxidize the beer. And 6 months is crazy long aging for this style. 4-6 weeks is plenty. If you want to age it, bottle it and store it cold. This beer style does actually age well for up to about 1 year, but not much past that.
70
I’m going to see how many generations I can take WY 1056 and WY 2124 before I notice any difference. Currently I’m at the third generation for both. Just wondering how many generations some of you have taken a yeast?


Sent from my iPhone using Tapatalk
Pages: 1 ... 5 6 [7] 8 9 10