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HomeBrewTalk.com – Beer, Wine, Mead, & Cider Brewing Discussion Community. A home brewing beer and wine making civilized discussion community. Also with beer/wine/mead/cider discussion, beer reviews, pub talk, and general chit-chat.

  • Why did I wait so long to try an NEIPA?!
    by invalid@example.com (ChiknNutz) on August 10, 2020 at 2:24 pm

    Originally being a native of the west coast, WA state, I’ve tried my fair share of IPAs. Although it may be a shock, I personally don’t care for the ultra-hoppy and bitter IPAs the place is known for and what so many breweries make. So for many years, I’ve steered clear of most anything that says IPA. I just started reading up on the differences between Left and Right Coast IPAs and after reading about the NEIPA, I decided I had to try it as it seems to fit right in line with what I do…Why did I wait so long to try an NEIPA?!

  • The worlds easiest mash pH adjustment assistant method?
    by invalid@example.com (Silver_Is_Money) on August 10, 2020 at 2:17 pm

    Make your own simple “Ballpark” mash pH assistant software as follows. The three formulas required are highlighted. Follow all 6 listed steps. NOTE #1: It won’t possibly be as good as any respectable mash pH assistant software, but if “Close Enough For Government Work” is OK by you, then this might just be for you. You can do this on paper with a hand held calculator, or make a quick spreadsheet out of it. NOTE #2: No effort was made to factor in pH drop due to mineralization. Consider…The worlds easiest mash pH adjustment assistant method?

  • Help! Candi sugar always freezes/crystalizes at 270F
    by invalid@example.com (rhys333) on August 10, 2020 at 2:16 pm

    Hey everyone, I’ve tried countless times to make amber or dark candi sugar from table sugar and every time it freezes into sugar crystals at 270F hard ball stage. I’ve tried dry method, wet method, with and without DME/lime/acid, on the stove and in the oven. Always it freezes at 270F and looks like a rootbeer slurpee. The only way for me to get it to liquify and actually darken beyond light brown is to heat well beyond hardball stage. What’s going on here? I’ve followed tried and true…Help! Candi sugar always freezes/crystalizes at 270F

  • [Version 2 Release] RaspberryPints – Digital Taplist Solution
    by invalid@example.com (skemp45) on August 10, 2020 at 2:13 pm

    (Current Version) Hot Fix 2.0.1 Hello all, This is the official thread for the Version 2 release of RaspberryPints the Free Digital Taplist. Below are the links to the first thread about creating this program and the second link is a link to the first (V1) release thread.First Thread…[Version 2 Release] RaspberryPints – Digital Taplist Solution

  • Robobrew/Brewzilla Discussion
    by invalid@example.com (rjhoff) on August 10, 2020 at 2:01 pm

    A clean thread for Robobrew and Brewzilla owners to compare experiences and share problems. I own a version 3.0 35L Robobrew With the upgraded 3.1.1 Brewzilla circuit boards. No regrets for me! I‘m sometimes frustrated by its limited capacity, but I’m learning workarounds to enable brewIng of big beers.

Homebrewing Welcome brewers, mazers, vintners, and cider makers!

  • So I found a cheap “grape beverage” concentrate, wondering if I could ferment it
    by /u/EPIC-HAZARD9 on August 10, 2020 at 1:19 pm

    So I found this ,on the label it says it has sodium benzoate, but I think once its diluted it should be fermentable. What yall think? submitted by /u/EPIC-HAZARD9 [link] [comments]

  • Recipe Design
    by /u/zipster8 on August 10, 2020 at 1:12 pm

    So, I was able to talk to a local brewer and pick his brain on a beer he has mastered for a local establishment that I enjoy. He didn’t give me the exact recipe but did give me some numbers to work with. So I’ll ask the minds here to help me design something close. His main statement was 35% adjunct being wheat. So if I’m designing a basic 5 gallon recipe, if the overall grain bill is let’s just say 10 lbs, is it to be assumed that 35% of that will be the wheat? He did give me the hops and which yeast. That’s a no brainer even for me. submitted by /u/zipster8 [link] [comments]

  • Need help building a recipe
    by /u/ERICHECKYEAH on August 10, 2020 at 1:08 pm

    Hey guys, long time lurker. Started brewing a few months ago and have a few decent all-grain brews under my belt. A friend who’s interested in brewing came a across a bunch of free hard red spring wheat. He also has hops growing on his property which he thinks are cascade, centennial and Columbus. Any ideas as to what we could brew? Any tips/help/recipes would be greatly appreciated. Cheers submitted by /u/ERICHECKYEAH [link] [comments]

  • Stuck Corny Keg post
    by /u/travbrew on August 10, 2020 at 1:04 pm

    Hi friends, Started kegging this last few batches and it is life changing. However I got a used corny keg (Dr. Pepper) and the in post is completely seized. I believe its probably from sugar build up on the threads. I have tried just sheer force and a cheater bar and I can not get the thing to budge. Any recommendations on what else I can do to try to get this thing loose? ​ Thanks! submitted by /u/travbrew [link] [comments]

  • Voss kveik porter/graff
    by /u/erikna10 on August 10, 2020 at 12:11 pm

    Hi, I lack temp control and my fermentation space is at about 25C. To my knowledge i am therefore restricted to kveik strains for my brewing. Right now i am in the mood to make some gunslingers graff (https://www.homebrewtalk.com/threads/gunslingers-graff.147726/ but a all grain version) , a smoked porteresque graff. Before i have made this with Us05. Do yall think i will have a very different product if i use voss kveik instead? submitted by /u/erikna10 [link] [comments]

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