Great Homebrewers

Getting ready to brew my next 5 gallon batch. This time im using the Belgian tripel dme kit from more beer. at what point do I add the dme ? 150, 170 degrees ? Im a little lost as the recipe doesnt specify. And what is the preferred method to add it? Just dump the powder in slowly with a big whisk or I was thinking of pre mixing it with water first to get a slurry and then adding it. As for fermenting I was planning on using a corny keg this time to mitigate oxidation, cutting down the batch size to 4 gallons and also serving it from the same vessel via a floating dip tube. As far at yeast the recipe calls for a fementation temperature of 66-68 degrees , I was going to use a liquid least thats capable of fermenting between 70-80 degrees since here in Southern California its starting to warm up quickly. I was also planning on using a blow off tube the first few days of fermentation then switching to a normal airlock device. Does this all sound ok ? Im open to opinions and tips since im still an absolute noob. Thank you guys for your help. submitted by /u/wowduderealy [link] [comments]

A friend of mine asked if it would be possible to make a chili stout. I told him it does exist but idk where to get it. I guess I will make it myself then. I never had a good chili stout. My sample size is 3 so, i probably missed the good ones. I had one that tasted like vegetables, one with no chili at all and one that melted my face. Maybe I could do something better suited for my pallet then? Well, it turned out great so I am sharing it with you. I started by making a chili tincture several months ago: I sliced two red habaneros and put them into 200 mL of vodka and forgot about it. A couple months later, the habaneros had turned off-white and the vodka was pale orange. I removed the chilis and tasted it: it was very potent but not unbearable. It had a clear habanero flavor minus any vegetable notes. Slightly sweet. Here is the recipe for 12L (3 gal): Mash efficiency 89 %, brewhouse efficiency 82 %. 1.1 kg extra pale maris otter (39.9%) 560g naked oat malt (20.1%) 400g munich I (14.4%) 300g beechwood smoked malt (10.8%) 140g caraaroma (5%) 140g medium crystal 240 (5%) 140g pearled black malt (5%) Mashed at 68C for 1h and mash out at 77C for 10 minutes. I sparged. Mash pH 5.6 30 minute boil with 28 IBUs with Columbus at 30′ Water profile: malt forward, 1.5 Cl:SO4 Yeast: Mangrove jack’s M42 new world strong ale. Fermented at 20C for 10 days, cold crashed 3 days. OG: 1.056 FG: 1.015 At bottling: sugar to 2 vol CO2 and doing a small scale test I determined that 1.5 mL of tincture / 100 mL of beer was optimal. I scaled up, added it to the beer and bottled. The final beer pours a very dark brown. Appears black in the glass. It has a creamy mouthfeel with a good sweetness. It is definitely roasted but not burnt nor bitter. Hints of smokiness and some caramel and toffee notes in the back. There is also a little something I can’t put my finger on, I guess it is the chili flavor. Definitely not vegetable-like. At first the chili doesn’t hit but slowly sip after sip, there is a slight tingling showing up, then it becomes warming and finally spicy. It slowly builds up and fades away within 5 minutes after putting down the glass. I am glad how this beer turned out, it is very balanced. I would brew again. I am a big fond of that grain bill: it really leaves space to spices, or whatever you want to add, to shine. The roasted character isn’t overwhelming. Cheers The beer: https://imgur.com/a/iguliLS submitted by /u/timscream1 [link] [comments]

submitted by /u/k-_-priyal [link] [comments]

Hello, i am quite new to home brewing, my first 2 batches so far have been successful without issue. however the ciders that i have produced have not been that good, drinkable absolutely but also very sour in taste, ive been using juice from farmers markets for the most part. is there something i could add to balance the flavour, potentially making it sweeter (like unfermentable sweeteners)?’ any other tips for cider making would be greatly appreciated. submitted by /u/Haunting-Energy-8706 [link] [comments]

Almost did a rookie mistake myself. I had no idea gunk would accumulate in the bottling wand. I always assumed that using oxi and then san would clean what is inside the wand. Suffice to say, I just opened the wand I used for the last 5 batches and found black gunk in the tip. I have no idea how I had no bottle bombs or weird flavours so far. So yeah, please take care of your wand. PS: I should add to clean the wand after bottling as well, but I guess it is self-explanatory 😀 submitted by /u/thepope99 [link] [comments]