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    Bubbles on top after 3 weeks

    Hey everybody. Just wanted your opinion about this: This is a heavy porter that has been in the fermenter for almost 3 weeks now. Initial fermentation seemed to go fairly normal. OG 1.078, now settled at around 1.020. Hydrometer readings 2 days apart were the same. Tastes good, so I’m not...
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    Recommended ibus for a heavy porter

    Hey there everybody. So, I´ve come up with a recipe that I believe should come out something like a heavy, somewhat sweet, porter. Recipe below. My main question is, what kind of IBUs and aroma hops would you recommend? What would be the low and high ranges? I´m thinking the lowest should be...
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    Why use airlocks for brewing and not for starters?

    So, the concensus about starters is to only use tinfoil so that oxygen can get in. If that's the case, then why is it so important to use an airlock when brewing? Why couldn't you just use tinfoil again? Or a loose screw-on cap? It seems like if it can't contaminate a starter, then it can't...
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    Baltic Porter Recipe with limited ingredients

    I'm hoping you guys can critique this recipe for me. I was envisioning a really strong/big bodied Porter, with Caraaroma flavors. After investigating I realized that what I was imagining was (close to?) a Baltic Porter. I live in South America, so that ingredients you see in my recipe are...
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    Baltic Porter Recipe with limited ingredients

    I'm hoping you guys can critique this recipe for me. I was envisioning a really strong/big bodied Porter, with Caraaroma flavors. After investigating I realized that what I was imagining was (close to?) a Baltic Porter. I live in South America, so that ingredients you see in my recipe are...
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    What hops for a simple Caraaroma Ale?

    So, I want to make a simple recipe to really get to taste my Caraaroma. I've used it in my porter several times, and it turned out great, but I feel like it was hard to pinpoint the actual flavor of the Caraaroma, so I want to make something where that is practically the only predominant flavor...
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    Is it possible to "re-train" lazy yeast?

    Ok, so I understand why this doesn't come up much, since most can just go out and buy more yeast if something happens. Unfortunately, I can't because I live in Ecuador, S.A., and the only yeast I have (if I don't want to use bread yeast!) is the Safale -05 that my family sent me in the mail...
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