Great Homebrewers

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  • Short & Shoddy | Tropical Stout
    by Paul Amico on June 17, 2021 at 9:58 am

    Author: Paul Amico Originally a term used to describe a higher strength Porter, Stout has not only earned itself a place on the list of classic beer styles, but it has spurred the development of various sub-styles as well. Perhaps the newest variation of this inky ale is Tropical Stout, which evolved from the Foreign

  • Flaked vs. Malted Oats In An American Brown Ale | exBEERiment Results!
    by Phil Rusher on June 14, 2021 at 9:58 am

    Author: Phil Rusher The most common grain used in the production of beer is barley, particularly of the malted sort, which possesses the necessary enzymes to covert starch into fermentable sugar. However, other cereal grains also have a long history of use in brewing including oats, which is widely believed to contribute a smooth mouthfeel

  • The Dry Hopper by Brewer’s Hardware | Product Review
    by Phil Rusher on June 10, 2021 at 9:58 am

    Author: Phil Rusher Brewers have developed numerous methods to mitigate cold-side oxidation, and for good reason, as popular styles like New England IPA are known to be very sensitive to oxygen exposure, which can turn a juicy delight into a muddy mess in no time. There are a number of vectors for oxygen exposure during

  • Yeast Pitch Rate: Underpitch vs Overpitch In A Weissbier | exBEERiment Results!
    by Cade Jobe on June 7, 2021 at 9:58 am

    Author: Cade Jobe In order to produce the best beer possible, there are number of techniques brewers are encouraged to pay close attention to, one of which is yeast pitch rate. Simply put, there’s a sort of Goldilocks zone when it comes to determining the proper amount of yeast to pitch where too little or

  • The Hop Chronicles | Amarillo LUPOMAX (2020)
    by Paul Amico on June 3, 2021 at 9:58 am

    Author: Paul Amico As one of the varieties that was integral to the insane rise in popularity of IPA, Amarillo holds a place in the heart of many for its ability to impart beer with a beautiful combo of citrusy orange and grapefruit with hints of floral and spice characteristics. Compared to other popular hop

Homebrew Talk – Beer, Wine, Mead, & Cider Brewing Discussion Forum Homebrewing beer & wine making discussion community forum & homebrewing classifieds. Beer making forums for homebrew beer recipes, beer making equipment, beer brewing kits, equipment for sale.

  • What does it take to win a homebrew competition?
    by invalid@example.com (Monmouth00) on June 20, 2021 at 2:47 am

    The New Jersey State Fair Homebrew Competition is open, and while I’m not going to enter a beer, it got me wondering. What exactly does it take to win in a competition? Can anyone who has entered and won – or the some of the judges for that matter – weigh in on what exactly the beer is being judged on? If brewing a Weiss beer, for example, is it being judged against the judges’ perception of the style? Like, how good of an example of a Weiss it is? Or are competitors expected to put a new…What does it take to win a homebrew competition?

  • Beer tastes salty – using RO water and brewing salts
    by invalid@example.com (luckybeagle) on June 20, 2021 at 2:44 am

    I brew on a 3 vessel eHERMS setup, but in the interest of time and simplicity I’ve been doing single infusion, no sparge batches using the entire volume of brewing water in the mash. I use a 4 stage RO unit now and have been attempting to reconstitute my brewing water to a balanced profile. I use brewersfriend and set my source minerals to ZERO (as if the water is 100% pure). Since I started on this track, my beers have tasted salty. Many of the other off flavors I had with using tap…Beer tastes salty – using RO water and brewing salts

  • What are you drinking now?
    by invalid@example.com (Dude) on June 20, 2021 at 2:42 am

    ..Stone Ruination. Good stuff. Before that I had the last one of the 3 bottles of Chimay I got in that sampler pack. The Blue one. Wow. Smooth for all that alcohol. I’ll bet that one would have been so much better aged. I liked it, btu the white was BY FAR my favorite of the 3. No contest. Ever since I had that white one, I’ve been trying to find a recipe similar to it so I can brew it this summer. That was outstanding.

  • FREE TEST for Inkbird Junction Box – Excellent for Your Brewing Controller
    by invalid@example.com (inkbird) on June 20, 2021 at 2:35 am

    Hey guys, we have awesome news… The Inkbird Plastic Junction Box just hit the shelves. This box gives you the space that you could use all wiring without taking the risk to pinch/crush any wires. It’s designed to hide and shield your various sockets, plug-ins, power cords and any vulnerable equipments from the effects of environment. Multiple uses and it’s perfect for your OUTDOOR PROJECT!! Click here for more details https://amzn.to/3rS7mHC Available for USA store…FREE TEST for Inkbird Junction Box – Excellent for Your Brewing Controller

  • First all grain a DISASTER
    by invalid@example.com (Xalwine) on June 20, 2021 at 2:35 am

    So this past monday I did my first all grain batch. Almost everything went wrong. The day started with me running to home depot to get an attachment for my hot liquor tank so i could sparge. I get back only to realize i got the wrong size… no problem. I’ll dissassemble my 5gal pot that i used for my BIAB. Did that and got it running. Now, I get my hot water running and my mash is going. I start heating my sparge water and i realize im 1 gal short! so i run inside and fill a gallon…First all grain a DISASTER

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

  • Chinese yeast balls: segregate my equipment?
    by /u/simiansays on June 19, 2021 at 11:43 pm

    I’m attempting some rice wine for the first time, using Chinese yeast balls. According to Wikipedia, these contain a “complex mixture of various molds, yeasts, and bacteria”. I know some people dealing with kettle souring fully segregate their equipment because the bacteria is tenacious and near impossible to sanitize out. Do I need to segregate the equipment that I use for Chinese yeast ball fermentation? I don’t really want another siphon in my life. Also, why does heat pasteurization not work for the equipment in kettle souring? It sounds like a potential myth to me but I’ve seen several brewtubers talk about equipment contamination from bacteria. submitted by /u/simiansays [link] [comments]

  • Recirculating pump set up
    by /u/knitesfall on June 19, 2021 at 9:53 pm

    Can anyone point me to the equipment I’d need to set up a recirculating pump on a 3 tiered system? I know I’ll need a pump and some type of immersion chiller. But I can’t seem to find anything with all the necessary parts. I am slightly curious if at this point it’s worth moving to an electric system with a pump built in, but first I wanna see if I can keep my set up. submitted by /u/knitesfall [link] [comments]

  • First time in crown capped bottles.
    by /u/TheUmpteenth on June 19, 2021 at 9:53 pm

    I haven’t been at it all that long, I’ve made a few brews now, but I have a few issues. Firstly, I lost about a quarter of my bottles to them just fizzing up when I opened them. How do I avoid that? Secondly, all of my recipes so far are way too hoppy. I have cascade hops, and I’m using 5g in a gallon. Am I just a hops wimp? Or is there a way to work out how much I need? Cheers submitted by /u/TheUmpteenth [link] [comments]

  • Salts Not Dissolving in Distilled water
    by /u/sjlammer on June 19, 2021 at 9:48 pm

    Been trying to add Topo Chico to my kegerator using this clone recipe: (http://thirdleapbrew.com/recipes/topo-chico-mineral-water-clone-recipe/) To be able to dose by the gallon as I add them to a partial keg I tried to dissolve 16 gallons worth of minerals into 2 cups of distilled water (about two Tbsp of minerals total). I heated the water stirring for 20 minutes. Barely any of the minerals dissolved. What did I do wrong??? submitted by /u/sjlammer [link] [comments]

  • Sour NEIPA soapy aftertaste
    by /u/SoupShart on June 19, 2021 at 8:31 pm

    Hello, welcome to me! I just made my first kettle-sour NEIPA. Golden promise, flaked oats, torrified wheat. Soured with Yakult. Pretty tasty wort. Boiled, brought it down to 170 for a 20 minute hopstand 2.5 Oz Bru-1, 2.5 ounce Sabro. Brought down to pitching temp, threw in 1 more ounce each Bru-1, sabra, and Citra. Pitched London Ale III. 6 Days in primary. Pulled a sample, pretty good flavor, mostly tart pineapple. The problem is it has bit of a soapy aftertaste. I’m guessing it’s one of the hops, but is that likely to dissipate with age, or do I have a soapy sour? What might I do to avoid that in the future? Thanks all! submitted by /u/SoupShart [link] [comments]

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