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    KVEIK

    I use Wyeast 2112 for a California Steam Ale that I really enjoy. However last year, even with additional ice packs, it became overly warm during shipping, and although it fermented OK ( I confirmed with a starter ) the final taste was "Off" quite a bit. This year I have been considering...
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    Scorched RIMS tube

    Thanks, Acid,...hmmmm... I wonder about vinegar ? Bob
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    Scorched RIMS tube

    I seem to be able to find new and different ways to mess up my brewing equipment. Thiis afternoon, during the recirculating mash, my nose altered me that there was trouble in river city. It seems an air bubble had interrupted the flow of wort, and the RIMS tube caked itself with the burned...
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    Rubbery taste ?

    All good questions. Water is DI, so no chlorine Fastferment chronicle, completely disassembled and sanitized. Some kind of plastic ? Fermentation stayed at about 74 deg. F With new Wyeast 2112, that I was afraid may have gotten a little warm during a July delivery, so I did a starter, and...
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    Rubbery taste ?

    Yesterday I transferred my California Ale from the fermenting conical to a keg, and placed it into the Keezer. I know the beer hasn't carbonated yet, but I always take a sample for tasting. I was dismayed to have , what I can best describe, as a taste of rubber. Any idea what can have gone...
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    Unwanted Extra Fermentation

    Thanks guys! Cheers !
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    Unwanted Extra Fermentation

    Thanks for the tips. I think that it's probably not the bottles because it affects a whole batch more or less evenly. It looks like I will have to deep clean all of the equipment this year. I have one of those reverse flow ( I forgot the name ) cooling gizmos. Should I take it apart, soak...
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    Unwanted Extra Fermentation

    Interesting! I soak the bottles overnight in PBW before using them, and rinse them with hot water with a pressure washer thing on my faucet. I sanitize them with a spritz from a "Vinator" attachment on the bottle tree using Star San, and I dip the caps and clamp tops into the Star San. What...
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    Unwanted Extra Fermentation

    I would like to pose a question for the brain trust that gathers here. My normal procedure is to ferment in a FastFerment conical until a Tilt measures the same SG for 5 or 6 days. I then decant into a Corny keg which has been sanitized and filled with CO2 to flush out the sanitizer. I place...
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    Drying beverage hoses

    I recently took my Beer Gun out of its box to bottle two cornies worth of heaven. I was concerned when I saw that the inside of the beverage hose had growths of mold/mildew on the inside. I know that I ran PBW through the hose and rinsed it after I used it last year. However most likely...
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    Mash Ph

    This year I am trying to learn water chemistry for brewing. The recipe which I m following says: "Adjust all brewing water to a Ph of 5.5 using phosphoric acid." How do I actually go about doing this? Assume 6 gal. batch. I take a sample of the mash water about half way through the mash...
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    Bavarian Hefeweizen water profile

    Absolutely nothing except a Campden tablet and heating it up.
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    Bavarian Hefeweizen water profile

    Thanks for the reply, actually I just didn't list it, Those were just examples. I've picked up a R/O rig, and I'm trying to figure out this water additions thing. Bob
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    Bavarian Hefeweizen water profile

    I'm having a problem understanding the numbers with no unit attached to them. ( Ca:11 ); ( Na: 8 ) ; 11 what?? 8 what ?? I'm sure this is a stupid question, but I missed something somewhere along the line . Many Thanks, Bob
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    Water Adjustments

    Thanks for the information. Can you people give me a hint what those bare numbers in the second question of my first post mean. I bought Palmer's water book, but trying to read it gives me a headache. Bob
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    Water Adjustments

    Help will be appreciated. As this years step in learning brewing, I am trying to learn to manipulate the constituents of water. I have purchased a LaMotte water chemistry kit, and a RO water filter system. But I have several questions. 1) Beer Smith 3 calls for water additions in terms of...
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    How to achieve "snap" or "Bite" in beer

    Thanks for the ideas, it gives me something to think about. I don't think that oxygen is a problem, as I ferment in a Fastferment Conical, with no transfers to secondary. When done I transfer to a keg which has been completely purged with CO2. My boils are a rolling boil in a 15 gal. kettle...
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    How to achieve "snap" or "Bite" in beer

    Our beer tastes change as time goes by. As I sit here in my snowbird roost of south Florida, I have been pondering the recipe's for the up coming brew season, to start around late April when we are back north. Having brewed for about six years, I do five to six batches a year on an all grain...
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    No yeast activity - Airlock weird behavior

    Most instructive ( and entertaining ) for me was brewing my first few batches with a clear glass fermenter. It was a gas ( pun intended ) to look through the side of the carboy and watch the little yeasties work. And now you can even get fermentors that are not glass so that you don't take...
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    Taking beer to my daughters wedding

    If it were me, I would worry about a micro leak, and losing pressure over that time period. I would send a CO2 bottle, and pressure regulator with splitter along with the beer. I supplied beer for my son's wedding last summer, and I drove it, and I kept it on CO2 and on ice.
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