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  1. H

    what category

    I'm planning on entering a few beers in a local competition and I'm not sure what to enter 2 of them as. one is a maple barleywine brewed with sap and syrup and the other is an oatmeal coffee stout. I usually get hit a few points on beers like these because I enter them in the wrong(or not the...
  2. H

    wondering

    I've got a couple stone vertical epic 4-4-4...what would people be willing to trade for it? I'm in western ny and love sours and definitely willing to increase the size of trade
  3. H

    steeping dark grains

    anyone have any information about the differences between cold steeping and hot steeping dark grains? I'm planning on brewing my ris on Monday and am planning to use the second runnings for a table sour. usually I just mash everything together,but I don't want to do another dark sour pat
  4. H

    attenuation of renaud yeast

    i've done some searching and could not find anything on this so...does anyone know what the attenuation rate for the renaud yeast strain is? i cultured it out of a bottle of mystic table beer and am using it in a lemon zest saison...just trying to figure out where the f.g should be. i've...
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