Search results

I am not after "Banana" as in like biting into a "Banana" so it is more so to resemble a style of beer that I have had a few times over the years. It was a soft wheat, with a nice Hefe profile and good back tones of malt and bananas. The banana was in the flavor, not the nose. I'm not one for...

You are trying to tell me that the addition of CO2 (kegging) is going to bring out my BO-NANAS?! I've been brewing along time and I have yet to have a beer change profile that much due to gassing it. I sure hope you are right... If I may - what makes you think that?

Ok, maybe someone can point me to what went wrong here. Here is my rundown: 1) Pitched SmackPack of WY 3068 into 70* 1.054 wort 2) Kept fermentation temps between 73*-75* for 10 days in Primary 3) Lowered primary temps to 63*- 65* (room temp) for 4 days making 2 week primary...

I know this thread is well into the archives but I was hoping to revive it for a moment to solicit some advice about temp control for the 3068 since this is the first time I have used this strain. I made a wheat based hefe. Pitched thin and have been fermenting in the primary for 8 days at...

Update for What It's Worth: I poured my overnight tincture (nibs and all) into my secondary Sunday. Today is Thursday (4.5-5 days total) and the beer just started picking up those bitter alkolines(sp?). So, I racked over to another carboy to get them off the nibs. Seems that 4-5 day...

Sounds like I may be a bit too late to respond, but here's what I did with mine since my original post - My original Tincture (1.5 whole vanilla beans, 8 oz of fresh nibs & 8 oz+ of vodka) was too bitter tasting for my liking. It seems that the long soak started to extract the alkolines (sp?)...

I'll go grab another half pound, soak them over night and add them in and do it that way. I will follow the process with the mix I have now and strain, put in the freezer, scrape the gunk off and store. Then I can use it next year. Thanks for the follow up response. Cheers

Let me run this by you guys... My Tincture, if you will, has been sitting for a couple weeks waiting on the stout. I went to taste it today (the tincture) and it is awfully bitter. Chocolate taste is strong, but its sharp. Not like cheap vodka sharp, but bitter chocolate sharp. Is this...

Fantastic! Thanks for the input. The nibs did absorb quite a bit as you all mentioned. It's been sitting for about a week or so and I'm in no rush to add the concoction since I want the stout to mature as needed. From the sounds of it, once the nibs & juice is added it only needs about a...

Hey guys, I've been reading about this technique all over the place. Seems the general consensus is to "add enough vodka to cover them"... My question is this - Does "enough to cover them" mean enough to just keep them wet, or enough to SOAK them? I have a tick over 8oz of Nibs and a...

Good vid but it doesn't really cover options for back sweetening. He only touched on a wine sweetener & a small dose of concentrate. Basically left it wide open... Still looking for experience using another gallon of cider/apple juice, or some frozen concentrate.

Well, I wasn't so much looking for to get into all of that. I was just looking for some answers but since you ask... The reason I simmer the "cider" prior to pitching the yeast is for a few of reasons. And when I say simmer, I mean nothing above 145*-150*. More like mash. But, it's to 1)...

It's that time again and I was thinking of going a new route this season with my cider. We recently had an Orchard open up that is selling "Cider" by the gallon. The fresh pressed stuff that's not pasteurized. I would like to do a 5 gallon batch for the Mrs, but had a question... I was...

I know, right. I was gunning for one a bit higher - maybe 1.025 or so - so it was a bit sweeter in the taste. I guess the answer on the next one will be to mash a little higher. I can always do that, and then mix the 2 together. I mean, is having 10 gallons of BW really the end of the...

As I said, I would check it with a hydrometer to get an efficient reading. Well, my gravity was 1.014 and read about 11.3% ABV. All in all, she is done. Albeit a bit drier than anticipated. I guess the use of the Refractometer & the NB Calculator wasn't that far off after all. Who'd of...

DSorenson - a couple of things I wanted to mention in regards to your post 1) Estimated FG should be around 1.024 (not 1.009) - if that matters in your conversions. 2) I oxygenated the wort for about a half and hour prior to pitching, and always give it some good shakes every hour or so until...

Great info guys. I have a buddy bringing down a Hydrometer for brew day this weekend, so I will be sure to check it. I know refractometers are not ideal to check beer during fermentation, because of the light refraction/unfermentables/etc. For the most part it has done the job thus far, but...

1x 1056 (73-77%) & 2x 1728 (69-73%)

Well, here I am - a month and 3 weeks into it. BW fermented in the primary for 2 weeks before I moved it into a secondary for 3 month conditioning prior to bottle aging (for an additional 2-3 months). I have checked the gravity (refractometer) for OG, transfer, after one month, and this past...

Well, under shot my OG a bit. I was gunning for 1.113 but hit 1.107 (based off of 25.4 brix conversion). Is what it is. If nothing else it favors the yeast a bit more with a lower OG, and my ABV may suffer a bit, but close enough for me. Pitched 3 packs & oxygenated heavy for 15-20 minutes...