0
votes
0answers
3 views

How long to chill bottles before carbonation is equilibrated?

When bottle conditioning, it seems (though I haven't done anything scientific enough to know for sure) that I get varying amounts of carbonation depending on how long I refrigerate the beer before ...
0
votes
1answer
8 views

Adding some malt extract to a full mash brew

I am new to full mash brewing. I wondered what effect would adding a 250g of a full brew
0
votes
0answers
8 views

Running a PRB or Star San solution through an Evaporative Cooler

(This is only tangentially related to brewing by virtue of Starsan and PWB - feel free to close if this is inappropriate) I have an evaporative cooler, better known as a swamp cooler, that I use in ...
0
votes
2answers
13 views

Pilsner extract kit: why is the original gravity low?

I've just put the extract version of this in the fermenter: http://www.wagonbrewing.co.nz/panhead-port-road-clone?search=pilsner The gravity is 1.037 which seems way low. Dammit I don't want no weak ...
1
vote
1answer
17 views

Abita Andygator Clone (helles doppelbock)

I had this beer over the weekend and really enjoyed it and I would love to brew an all grain clone of it myself. Is anyone familiar with this beer? if so does anyone know of a recipe that would come ...
2
votes
2answers
55 views

How much fermentis/safale US-05 yeast to use?

I wondered if anyone who has used the above yeast can give me an idea on the quantity required. I am brewing a fairly high SG IPA (somewhere in the region of 1.065-1.080) batch size 15-20L. Brewers ...
1
vote
1answer
31 views

Pressing own fruits/berries

I'm planning to make a berry cider this year and considering using fresh berries (raspberry or blackberry). Does any body knows basic stats on raspberries or blackberries, like how many pounds do ...
0
votes
1answer
42 views

Kettle souring with lactobacillus - hot plate?

Researching a Berliner weisse and have decided that I will be doing a kettle sour. Lactobacillus likes to be around 45°C from what I have read so far. Currently my thinking is to transfer the kettle ...
3
votes
4answers
187 views

How do lager kits let you brew at room temperature?

I am thinking about making some Mexican-style lager using one of the following kits: Coopers Mexican Cerveza Bulldog Beer Kit - Cortez Gold Mexican Cerveza Better Brew Bandit, Tequila and lime Now ...
1
vote
4answers
48 views

How to remove sediment?

So I did my first ever beer and it was to be a hoppy Saison (3724 combined with Amarillo, Centennial and Cascade). I had tons of stuff going wrong while boiling, even not managing to temperature crash ...
4
votes
2answers
38 views

What does “Pronounced legs” mean in a beer style?

Was reading the BJCP guide for Eisbock and noticed they mention something about this particular style does not have a lot of head but has a "pronounced leg", as in: Pronounced legs are often ...
0
votes
1answer
22 views

Does High Sugar Concentration Inhibits Bacterial growth?

About a month ago, I started making a dairy-free drink with blended fruit (i.e. Strawberries, Raspberries, etc). I'd like to start lacto-fermenting these smoothies but a friend of mine insists that ...
2
votes
4answers
64 views

Brewing - forgot to stir in yeast

I added the yeast to my fermentation bucket and closed it up without stirring. Remembered about 8 hrs later; opened bucket, lots of yeast floating on top, stirred it up good and closed it. Have I ...
0
votes
1answer
34 views

How long does a Belgian quad take from start to finish?

I am planning on brewing a quad with my dad here pretty soon but I would like to make something that wouldn't take too long as we haven't brewed in a while and I'm not wanting to wait too long until I ...
0
votes
1answer
31 views

High gravity beer, with wine yeast in secondary

I recently brewed a Tom Hardy's old ale recipe, that i screwed up and planning on doing it again. and looking for advice, when i get it correct. in the directions, it says "once the fermentation has ...
5
votes
3answers
48 views

Kegs - Why use a dual regulator instead of a splitter?

I currently own a dual regulator and use two kegs with it. I want to expand to four kegs can therefore face two options: Purchase a quad regulator Add a splitter to each of the outputs on the dual ...
1
vote
5answers
67 views

How much time to dry hop and why?

I'm thinking about brewing an IPA. My doubt is about "short dry hopping" vs "length dry hopping" I am thinking to go for 2 days minimum and 7 days maximum. I want to know your opinions and ...
0
votes
1answer
23 views

When to dry hop for Bulldog Evil Dog?

I just want some advice on when to dry hop for this. I like my beers to be hoppy as hell! The stage I'm at; -the brew has been going for 6 days (hydrometer reading of 1.03 (initial probably 1.065, ...
1
vote
2answers
43 views

What would be a good dry yeast equivalent to Wyeast 3787?

I'm looking to produce high gravity strong Trappist like beer. Wyeast 3787 seems to be a good choice, but I'm looking for a dry yeast alternative. Suggestions? I'll make a starter before pitching if ...
0
votes
3answers
40 views

Has anyone got an IPA recipe using extract but not in a kit?

I am some way into my first brew and I'm having ideas above my position! I've decided that if possible I would like to construct the ingredients for my next batch on my own. Any tips on how to get ...
0
votes
2answers
39 views

Sulfur Smell from Fermentor

======================== 20 lbs. Forest Honey 12 lbs. Blueberries water to 6 gallons 5 grams of D-47 4 tsp. Fermaid K + DAP ======================== After the initial vigorous fermentation, I ...
0
votes
1answer
43 views

Making a butterscotch oatmeal stout

I have an Oatmeal Stout and want to add Butterscotch flavoring extract. I researched quite and found a butterscotch extract that is gluten free and sugar free. Is there a formula available for ...
1
vote
5answers
51 views

Efficiency discrepancy

Last brew I calculated by brewhouse efficiency to be 63%. Not great, but I dialled this into BeerSmith and hoped my next brew would at least be predictable, even if I was not getting the most out of ...
1
vote
2answers
27 views

Calculate preboil volume

I forgot to measure how much wort I had preboil. I did take a gravity reading preboil. Can I deduce preboil volume with post boil volume and pre & post boil gravity?
1
vote
3answers
63 views

How to prime and bottle?

apologies for the somewhat newbie question (I can't hide it, this is my first batch and I'm hoping to get it right)! I have started the Bulldog Evil Dog double IPA kit and although I am still some ...
1
vote
1answer
19 views

Keg corrosion potential of lemon juice adjunct

I have a recipe for a false cider that requires the addition of lemon juice after secondary fermentation prior to bottling/kegging. I've done this before in the bottle with good success but I'm ...
1
vote
2answers
37 views

Can diatomaceous earth be used as fining agent, but not filter?

i have beer that won't clear itself. Gelatin and isinglass is not vegan. Activated charcoal can create off-flavors. Can diatomaceous earth be used? Probably, like activated charcoal, I would need ...
3
votes
2answers
53 views

Cider Kit has made a really bad eggy smell. Will this go away?

As Title sayes, Pretty new to the whole home brewing scene and I haven't really progressed past the kits yet. I've followed the instructions perfectly and I know I've been above careful when it comes ...
0
votes
2answers
50 views

Does Kombucha lose calories while fermenting?

While brewing Kombucha sugar is transformed to carbon dioxide, alcohol, acid, etc. But what does that mean to the calories? Is there less? How much less? Here is my setup: tea: 25 ltr sugar: 1000 ...
0
votes
1answer
9 views

Flavoring Kombucha with herbs

I would like to try flavoring my kombucha. I have heard you can add herbs like mint after fermentation, before botteling. But then I would have the leafs in by bottles, right? Or do I have to take ...
0
votes
1answer
48 views

Not quite at FG with an extract batch after two and a half weeks… Safe to bottle?

It's a simple US-05 extract batch. OG was 1.063 and I'm currently on 1.016 where projected FG was 1.012. Gravity has been stable for three days. It's also absolutely delicious so I'd gladly bottle it ...
0
votes
1answer
39 views

What are the “tails”?

While reading an article on home brewing the article said to keep the tails, what does it mean by tails? What are the tails?
2
votes
1answer
48 views

Stalled Fermentation to Bottling

I brewed an amber ale 4 weeks ago and the fermentation has stalled. The OG was 1.060, and a week and a half later the gravity was 1.037. I let it sit another week and a half and the gravity reached ...
2
votes
1answer
48 views

Is this cider recipe I made ok?

The following is a cider recipe I made, slightly tweaking a previous one I had. Just curious if this will produce a drink that is safe to drink and won't explode as a bottle bomb or any other crazy ...
2
votes
3answers
37 views

Dry hopping a lager in secondary

I've just moved my first lager into a secondary bucket, it had been in primary for about 3 weeks. Currently sitting in the keezer at about 10c. The recipe I'm following calls for the addition of ...
0
votes
2answers
55 views

Bottling hard cider

I made Hard Cider by essentially adding a packet of active dry yeast to a little less than a gallon of apple cider and some water with sugar that I boiled. One week later (today) I boiled one cup of ...
2
votes
6answers
926 views

Is submerging bottles in boiling water a good method of sanitization?

Is submerging bottles in boiling water (assuming they've been rinsed out) for a few minutes a good method of sterilization? I'm still planning on spraying some metabisulphite afterwards, and then ...
2
votes
3answers
99 views

What happens if I ferment a lager at room temperature?

I was wondering what are the effects of fermenting a lager at room temperature as now I don't have any way to keep my fermenter at the low temperatures required. I have read that when yeast ferments ...
3
votes
2answers
54 views

Can the same method of producing 19% ABV Sake be used to produce high ABV beer?

I've been reading about Sake, and from what I gather, Sake brewers use a particular method to coax the yeast into producing 15-20% ABV. The method goes something like this: Combine a mold called ...
4
votes
1answer
22 views

How to calculate the amount of Amylase Enzyme required to convert Rice starch into sugar for making pseduo-sake?

I am interesting in making some Sake. Apparently, rice, unlike barley, does not contain the enzymes necessary to convert the starch into sugar, and the traditional method of making Saki involves ...
0
votes
1answer
33 views

Airlock was removed from wine carboy - is it still ok?

So we had our basement flood last month and the company that came in to do the repairs moved my wine (6 gallons each of blueberry and apple) and at some point between now and then someone thought it ...
1
vote
3answers
25 views

What is the longevity of dried belle saison yeast at room temperature?

I am starting to brew beer and when I bought my kit the yeast was stored in a fridge and I forgot to put in my fridge when I got home. It is dried "belle saison" yeast and was at room temperature for ...
2
votes
4answers
32 views

Making a shandy.

Looking for information on adding citrus (lime, lemon, grapefruit, etc) juice at kegging to make a shandy. I have made several fruit beers by adding fruit juice, actual fruit, zest, and even flavored ...
1
vote
2answers
28 views

Beergas or just c02

I've recently come across there being beergas or G-Mix and co2. I had originally thought that it was just co2 and not a mixture of co2 and nitrogen. What are the issues with just using co2?
3
votes
2answers
30 views

Is there a maximum theoretical solubility of brewing sugars in Malt water?

I normally use 10# pounds of grain in a 7.5 gallon boil, and normally hit between 1.045 and 1.055 OG, after it evaporates down to 6+ gallons, depending on the amount of dark grains used. My stove ...
2
votes
1answer
30 views

Can Lactobacillus ferment solely with table sugar?

I'd like to create an anaerobic ferment with just lactobacillus (i.e. no yeast), table sugar and water. Is this possible or would I have to add anything else to help the Lactobacillus ferment?
3
votes
1answer
19 views

Are starter sizes meant to be actual volumes or container sizes?

I've seen a lot of references to 1L/1000mL starters being made with anywhere from 2 cups (~473mL) to 650mL of water and half a cup of DME. The 1L size seems to refer to the expected container (a 1L ...
2
votes
5answers
41 views

Minimal airlock activity

So I've just finished my 3rd all grain brew yesterday, first time trying a stout. After 24 hours, I'm only getting ~4 bubbles per minute on the airlock. Last night about 8 hours after pitching the ...
0
votes
1answer
28 views

How quickly will bread yeast take to create an ethanol concentration of…?

How quickly will bread yeast take to create and ethanol concentration of ~15%~,~10% and ~5%~ in at 30°C.I believe bread yeast is designed to rapidly fement(at first at least) but is not that ethanol ...
3
votes
2answers
37 views

Re-using aroma hops (whole)

OK I may be called crazy, and it won't be the first time but hear me out please. I am wondering if anyone has tried what I am about to suggest and if so what were the results? Could one reduce the ...

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