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    Kettle Thermometer

    I'm looking to see if anyone has made anything to hold a thermometer in the boil kettle. I end up holding a thermometer in the water when I heat up my mash and sparge water and I'd love to make something hands-free. Thanks and cheers!
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    Small Batch

    I'm interested in small batch brewing but my entire system is built for 5 gallon batches. I do have smaller fermentation vessels but 5 and 10 gallon coolers and 5 gallon corny kegs. Can I used all of that equipment and ferment in a smaller vessel or do I need to invest in smaller coolers and kegs?
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    Local Water Profile

    I'm finally getting around to dialing in a few specifics with my homebrew and I'm wondering if someone could help me with my water profile. I've had conflicting ideas about my local water so I'm attaching the local water report. Any help on if I should be using it, what I need to add or how to...
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    Fermentation with new home made blow off tube

    Hey everyone! I brewed a APA on Monday and it's been about 42 hours since I pitched my yeast (rehydrated Danstar BRY-97). I also, for the first time, am using a home made blow off tube. I've attached photos. I have had no action so far and am worried. I'm wondering if I should re pitch...
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    Pre boil gravity

    I just took two pre boil gravity readings, both at 69 degrees. One right after vorlauf and one at the end of sparge. The first was 82 and the second was 33. Beersmith says my boil gravity should be 71 and my est. OG should be 81. Am I screwed or am I taking my readings at wrong times? Any...
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    Water

    I've been consistently brewing with distilled water and I know my tap water would be fine to use I just assumed it comes out cleaner with distilled water. Is there a reason I should use one or the other. Better flavor with tap water? Sent from my iPhone using Home Brew
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    Belgian Candi Sugar

    Beersmith has a recipe I'd like to try and it calls for a 12 oz addition of clear candi sugar as a mash addition. It's the first time I've used the ingredient and most recipes call for the sugar in the boil. Am I understanding it wrong? Thanks Sent from my iPad using Home Brew
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    Gravity Reading

    I was in the zone with my last brew day and took a pre boil gravity but forgot to take a post boil reading. I pitched the yeast and it's been fermenting for 2 days. Can I take a reading now and will it be relatively close to what it was before I pitched the yeast?
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