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    Chilli beer

    I brewed a chili beer after finding one at bevmo and drinking a lot of them in Japan. I've made a simple American lager, kept it in the brite tank for 6 months, then added one jalepeno per bottle.
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    Underage purchase of brewing equipment, illegal?

    In the states you have to be 18 in order to homebrew. You have to be 21 to drink the beer you brew. Unless you are in AL then homebrewing is illegal.
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    help with filling a medical o2 cylinder

    This seems strange. I go down to my local welding shop once a month and do nitro, CO2, and O2 exchanges with no problem.
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    New way to calculate FG, what do you think?

    I can understand what you are saying. My point is a brewer should know what all of his variables are before he brews. It's not hard to figure out your FG prior to brewing. Ibrew master, pro mash, beer smith, they all do this, and if you follow the correct formulas while brewing you will know...
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    Do you need to chill Stout

    That's a good point. It's 106 on an average day out here, and when I come in from the yard I much prefer to grab a cold glass of ice water from the fridge rather than 90* water from the tap. The cold beer is quite refreshing, and just like at the judging table as the brew warms up other flavor...
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    adding fruits to beer.

    That sounds really good! I'm thinking it adds to the earthy tones of the beer lending more to the complexity.
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    Do you need to chill Stout

    Actually there were beer judges from around the world on the panel. This was an event Michael Jackson (the English beer judge not the American pedophile) used to sit on each year before he passed away.
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    Do you need to chill Stout

    No I think west coast IPAs are so popular because they are friggen fantastic! Case and point: AHA 2012 best beers in the world; top 10 are west coast pales and IPAs.
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    Thermowell

    This might depend on the design. On my system if the ranco probe is not inserted all the way into the thermowell my temp will be off by 10-20 degrees.
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    Do you need to chill Stout

    Actually that serving description is not just for commercially produced stout, but craft beer as well. Sierra Nevada, old Rasputin, and stone hardly fall into the category of commercially produced beer. At BJCP and AHA competitions beer is served at 34* prior to hitting the judges table.
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    Question about hydrometer reading

    If all else fails take a sample and give it a taste. At 1.000 it should taste close to wine.
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    2 brew weekend Weiss + belgian pale

    That's an action packed weekend brother. Sounds fun.
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    Lost a brew, other fine i think!

    That's rough scream, I'm sorry to hear that. Tossing beer is never pleasant. My wife recently tossed 5 gallons of American stout. It wasn't infected, but it was just way too hoppy for the style. All in brewing I guess.
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    adding fruits to beer.

    Thanks pitsy! It's good to see you still floating around here.
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    Challenger Hops

    Challengers along with simco, Apollo, and cascade are my favorite varieties to use in west coast IPAs/pales. For a 5 gallon batch of my IPA I toss in 2oz of challenger in the FWH. Then usually another 2oz 30 minutes into the boil, 2oz Apollo for 5 minutes and 2oz cascade at flame out to whirlpool.
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    Room temp, fermentation temp etc

    The guys above have pretty much nailed it, but keep in mind different yeast strains have different optimal temps. I use 1056 quite a bit. It is a clean fermenting ale yeast not designed to throw off too many esters or add much character to the beer. I ferment that at 61* F. It takes longer to...
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    Making sure my water is good

    Honestly if your water is drinkable out of the tap it should be fine to brew with. Extract brewing is ok to use bottled water, for the needed minerals and nutrients will be gained from boiling the extract. All grain requires you "build" your water a lot of times depending on the style you are...
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    Butterscotch Beer?

    This made me smile. I was reminded of a competition I was judging where an English bitter came down the table and it was loaded with so much diacytal that it tasted like the brewer threw in a toffee square prior to bottling. I think he scored a 28 on that beer overall if I remember correctly...
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    stir plate

    I bought my stir plate from my local shop. Since buying it I've replaced about 3 stir bars after loosing one or two while cleaning out the conicals. The other one just got away from me. To this day I have no idea where it ended up. Anyhow, I love my stir plate. Just be careful and don't beat the...
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    confused about my FG

    If you dropped that low then you have bacteria in the brew. From 1.075 sachramycies (brewer's yeast) can only attenuate down to a max of 1.019. Past that the yeast are exhausted, the simple sugars they are able to consume along with the oxygen is gone, and most importantly a Belgian ale strain...
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