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    When to add sugars into the boil?

    I'm brewing a Belgian Strong Golden ale right now and was wondering when I need to add my sugars into the boil. Insights?
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    Double IPA Not What I was Going for Imperialish Squeezed IPA

    Not so long ago (like 3 weeks) in a galaxy very close (the milky way). I attempted to brew a clone of Flower Power from Ithaca brewing. I failed completely at said task... I did however subsequently create a nearly identical clone to Fresh Squeezed IPA from Deschutes. While this was clearly not...
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    Yeast starter madness.....

    I just read a recipe where someone was suggesting pitching a 32 Liter yeast starter for 15 gallons of beer.... I realize that 15 gallons of 1.094 beer would require a lot of yeast however. 32 Liters by my math would be about 8.5 gallons....... Is this person actually suggesting pitching 8.5...
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    Krausen still present after 9 days... need to dry hop..ideas?

    Went in the ferm Saturday nite 9 days ago. 1080 OG, pitched a 3 cup starter of Wyeast 1272. VIGOROUS fermentation followed. Now it's stopped bubbling as of Saturday 2 days ago, however there is still about a 1/4-1/2 of a viscous krausen. Seems like it's there to stay.... Now I need to dry-hop...
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    Yeast starter question (it's not "should I make one...")

    I'm brewing a hoppy amber-ish ipa-ish pretty big beer. Calculations put it at a little over 1.08OG. I plan on making a starter. I currently have in my possession two smack packs of wyeast 1272. Should I use both packs and make a double sized starter or am I ok with just the one?
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