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  1. J

    Oat Bran

    @Hopping4Hops did you ever try this? How'd it come out?
  2. J

    Dry Hopper + Blow Off ?

    You should be able to take off the sight glass, but leave the ball valve connected to the fermenter. Then buy a 1.5" TC blow off tube/cane and connect it to the ball valve. Leave it open during fermentation, and close it when ready to swap back in the sight glass/hop dropper. You will still need...
  3. J

    For Sale Ss conical and more beer glycol chiller

    Hi @Westel is this still available? I’m in California, might be interested. Is this one of the SS Brewtech Unitanks? It has the coil on the lid, not a jacketed tank right? Assuming it comes with the lid etc? Does the chiller also heat as well? Thanks!
  4. J

    BNA Night at Homebrew Con 2023

    Finally get to go this year. I’ve been away from home brewing for a number of years, but now I am back and really looking forward to this year. Does anyone know if there is going to be a BNA night this year? Can’t seem to find any info on it…. Thanks!
  5. J

    Faction - Penske File

    Holy cow, is this beer amazing. They pack so much hop flavor in this beer, and I love the fact that it is still a pale ale. It’s kind of everything I wish to find in an IPA as of late. Otherwise, I find most IPA to be trending towards being too sweet. Not this though. Perfect balance of dry and...
  6. J

    Alpha rest followed by a beta rest

    Thanks everyone, some good ideas to ponder for the next attempt.
  7. J

    Alpha rest followed by a beta rest

    Thanks for the feedback everyone. I think I will read up on limit dextrinase. The rationale for the approach was based on the recommended temperature ranges for products like Ultra Ferm and Amylo 300. I’ll double check, but I recall that the products state to not go over 140? Presumably this is...
  8. J

    Alpha rest followed by a beta rest

    As the title implies, wondering if this has been discussed much? I've been homebrewing for a number of years, aware of the temperature ranges for each, and how modern malt is modified very well. I'm thinking about low carb brewing (Brut IPA etc), and was wondering why I don't see more of this...
  9. J

    100% Brett lambicus recipe suggestions

    I didnt take many notes on time, but I believe it was a total of 5 weeks. I highly recommend playing with it. I think the cherry flavor really came through nicely. Probably due to the brett and the use of large amounts of munich malt extract.
  10. J

    100% Brett lambicus recipe suggestions

    I did a quick sour red. Unhopped wort, pitched starter of omega lacto, after 24hr pitched big Brett L starter. After a few weeks it attenuated to 1.010 (common for extract in my experience), dry hopped for a few days with El Dorado, the kegged. Came out really good. A slight bit too sour (I'm...
  11. J

    Sour Wort Rye with Brett Trois Question

    Yup. About a week and a half ago I tried both. The Trois beer was down to 1.022 and the US-05 was down to 1.020. Both taste fantastic so far. US-05: Clean, nice sour tartness, coconut is flavor is there but less than I was hoping for. Trois: Clean, nice sour tartness, but with a good amount...
  12. J

    Omega OYL-605 Lacto Blend Experiences

    I just used this blen for a sour wort process. I used a 5 gallon PET carboy, purged with co2, fit with air lock, and kept at 85F with a fermwrap. I built a 1L starter (1.040) and pitched that. 72 hr and was only down to pH 3.4. If it helps here is an email that I received from the owner Omega...
  13. J

    Sour Wort Rye with Brett Trois Question

    still no activity this morning. I think I'm jut being over paranoid, but does anyone have any other thoughts?
  14. J

    Sour Wort Rye with Brett Trois Question

    That's a good point, hadnt thought about how secure my connections are. I'm using a carboy hood but it doesnt feel loose. I went ahead and taped it up with electrical tape just in case. Did that this afternoon, we'll see if that helps. Thanks for the idea.
  15. J

    Sour Wort Rye with Brett Trois Question

    Hello everyone. I recently started the process of designing a sour coconut pineapple rye ale (inspired by The Bruery's Sour in the Rye with Pineapple and coconut). Here are the details and the notes (I copied The Mad Fermentationists format because it makes a lot of sense to me): Recipe...
  16. J

    Quick Kriek

    from what I gather about doing the quick sour, if you are using pilsner malt, then you may consider doing the long boil first before souring, then heat to pasteurize and ferment as you were planning. Or go the no boil method. I believe the main school of thought is that once you get pilsner...
  17. J

    Wyeast 5526 - Brett Lambicus

    Is this something you would try again but with adding souring bugs as well?
  18. J

    Wyeast 5526 - Brett Lambicus

    reviving an old post here, but how did this turn out?
  19. J

    Sour Wort Technique Question

    Thank you for all the feedback everyone. I finally got around to trying this sour wort method. I basically copied the recipe from the most recent Sour Wort Berliner Weiss on Basic Brewing's youtube videos. With the exception that I tried to sour with a pure commercial Lacto culture instead of...
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