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    First Bottle Bomb!

    Hi all! Imagine this: you are finishing up a brew day, cleaning up the fridge for your fermenting vessel when you uncover a forgotten bottle of brew that's ice cold and inviting. Naturally, when it is 105 F outside and you brew in a garage, you are going to want a beer, right? That is what I...
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    Cold Enough For Clean Fermentation?

    Hi all, Making a schwarzbier with S-23 for a local competition. After a 72-hour lag time, fermentation took off after I warmed the wort up a little by leaving it in my warm garage. It was initially around 42F and after warming up it was about 50 degrees, which is low but near the recommended...
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    Lutra Kviek at 118 F (48C)

    Hello all, This is just a simple information post about a recent (accidental) experiment I conducted. After completing a batch of blonde ale, I decided to ignore all advice available to me and pitched a pack of Lutra Kviek at 118F. I used the dried version by Omega. Although I did not see any...
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    When to add specialty roasted malts for a schwarzbier?

    Hi all, Planning on doing a schwarzbier for a local competition, but I do not know how long to hold my specialty roasted malts in the mash for. I am using chocolate malt, roasted barley, and Carafa II. I am also doing a half batch, so there is very little of each grain. How long should I have...
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    Help identifying off-flavor/ potential characteristic of the yeast?

    Hello All, I have been having bad luck with Belgian yeast recently. My first batch was a Belgian Wit, with coriander and orange peels. Although I know where I messed up on that one (pitching when wort was too warm), this recent brew has the same issue. It is an 805 Clone, the link to the recipe...
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    NEIPA transfer plan

    Hey all, Doing my first NEIPA, but am worried about oxygenation. For the transfer, I was planning on shoving a tube into my spout on my fermentor and flowing the beer directly into a purged keg through the CO2-in post with my hops in it. I also plan on adding 4g of ascorbic acid with the hops...
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    Ancient Cave Water Oatmeal Stout

    Greetings all, After yesterday’s brew day (and 1 too many homebrews), me and my buddies came up with a plan for our next brew day. I understand stouts are made with hard mineral-y water, so we thought that perhaps a good idea is to harvest the water from an underground cave waterfall near us...

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