Search results

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
  1. C

    Sour Mash Question

    I am planning on brewing a berliner weisse using sour mash. There is one thing about sour mash that I am a little confused about. After the 60 minute mash is over do I leave all the wort in the mash tun with the grains and let the temperature cool to ~115 and then pitch the lacto into my mash...
  2. C

    Saving yeast from a starter

    I've read about this a few times but a search turned up nothing. I know the process of yeast washing and harvesting with the yeast slurry after racking from primary, however, I'm wondering if you can create a large starter and save some of the yeast to make a starter from at a later date...
  3. C

    Asking a brewery for a recipe

    Waht is a good way to ask a brewery in an email for a recipe to one of their beers? Thanks for the help, Chad
  4. C

    Choosing a House Yeast Strain

    I am fairly new to brewing. I have used a few strains, but they were some of my first batches and I can't really judge the yeast flavor in the brews. That being said I would like to cut costs and get a house strain that I can use for a variety of english and american ales. I want to try out a...
  5. C

    Splitting the boil in half?

    I have two 5 gallon brew kettles. To account for boil off in a 60 minute boil most places I read call for over 6.5 gallons of wort when you start boiling. My 5 gallon kettles can't handle that much. Would I be fine if I split the wort in half and boil them separately at the dame time and add...
  6. C

    Specialty Grain Question

    I am new to all grain brewing and had a question about specialty grains. I have read that they don't produce fermentable sugars. Is this true? I was wondering because when I put them into my recipe calculator on brweersfriend they increase the abv. Thank you!
  7. C

    Making beer darker without adding taste.

    I am planning a beer that is 11 SRM with mostly maris otter and victory. I was wondering if it is possible, and if so what grains to use to increase the color from 11 SRM to around +30 SRM with affecting the taste as little as possible. Thank you!
  8. C

    Ingredients for a nutty taste

    I was wondering what different grains, hops, or yeast imparts a nutty flavor in a beer in your experiences. I am looking to make a beer with a mild nutty flavor but am not sure what will give it that flavor.
  9. C

    6-7 month fruit lambic recipe

    I have been really interested in brewing a lambic. However, I will only have about 6-7 months to brew it. I was wondering if it is possible to brew a lambic, or fruit lambic within this time frame. And, if so, what the best times to add the bugs and fruit would be. Thank you!
Back
Top