A fermented beverage where the majority of the fermentable sugars are derived from malted grains via mashing.

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2answers
452 views

Waiting to pitch yeast?

I came across a couple similar questions, but not exactly what I was looking for. I only have a short period where I have time to brew, but my starter isn't ready and some cooling equipment. Are ...
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1answer
510 views

Kolsch fermentation temps and schedule

I'm brewing a Kolsch beer for the first time with a pretty straight forward recipe using WLP029 yeast. I've only brewed basic ales so far and I'm confused about the fermentation temps and times for ...
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2answers
124 views

Eisbock chunk thawed

It seemed a waste not to bottle my previously frozen ice chunk left over from an Eisbock recipe. It had all the smell and flavor and was a bit darker. Has anyone ever bottled their ice from icebock? ...
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2answers
921 views

Added yeast to boiling water

first time brewer... I stuffed up and added yeast to just boiled water with the malt and sugar. Is there any chance the yeast will have survived or should I just bin it and start again? Thanks!
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2answers
1k views

Expert opinions on brewing beer from bread (If an expert were to use this method)

I found this link the other day on how to make beer from stale bread. It seems like it is legitimately working, but at the same time, it doesn't seem very clear on it's alcohol adjustments. My goal is ...
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2answers
795 views

Pilsner vs 2 Row

I've searched around, but I still would like an elaborate review on the difference in taste between these two base malts. Only interested in North American varieties, also. I'm not sure what ...
3
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2answers
135 views

Fill water in primary

When I am finished with the brew and want to top it off in the primary fermenter to make it an even 5 gallons. What type of water can I use. Can I use Jugs of purfied water from the store?
3
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4answers
555 views

Bad “Canned Meat” smell after bottling, and briefly mid-fermentation

I've had an ongoing problem for the last several months that never used to happen: My brew smells pretty normal during fermentation, except midway through, it changes from the normal US-05 yeast ...
2
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1answer
268 views

Is there a simple rule of thumb for OG and fermentation time?

I just brewed my 5th batch, but for the first time didn't use a kit, but an online recipe. So now, I have no idea of how long to keep it in the fermenter before bottling. From what I understand, a ...
4
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2answers
293 views

Aging a beer bottled from the keg

I have a Russian Imperial Stout that I want to age for a full year. I currently have it in kegs, uncarbonated. I like to bottle from kegs that have been force carbonated due to the lack of sediment ...
5
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1answer
212 views

Emptying bottles into a keg

I have about 3 gallons worth of IPA that are sitting in bottles. I just got a new 5 gallon keg and I really want to use it. Would it be a good idea to empty my bottles into the keg or is this ...
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2answers
384 views

Brew Hack - What Can I Make with These Ingredients?

I have some leftover ingredients that are just going to go bad as I won't be making any brew for awhile. What I have: ~1 lb Carafa III crushed malted barley Several Packets of Dry Champagne Yeast ...
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2answers
83 views

Which Beer magazines can I get in Europe - Czech Republic?

I am looking for reasonable prices for magazines, which can be send over to Czech Republic. I need English written ones and they should be about beers, brewing etc. Do you know about any good ones not ...
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2answers
354 views

Thick head on Double IPA

My double IPA when poured into a glass has a thick foamy head that remains there the entire time I drink it. Is this good or bad? The beer tastes great!
3
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1answer
398 views

What are the best practices for using a wine degasser to aerate wort for beer?

I have a wine degasser, which is a bit like an egg-beater for a power drill. It aerates wort extremely well but I don't have a good rule of thumb for how to tell when enough is enough. Should I: ...
4
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1answer
125 views

Are there any particular steps to fixing a batch of beer with extra trub / hot-break, or should it settle (as best as possible) on its own?

I made a silly mistake using a wine degasser to aerate my wort. After cooling the wort I aerated in the brew-kettle, with trub/hot-break still present, rather than racking to a carboy before ...
5
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2answers
859 views

Will beer keep in a cask if used gradually?

I've read that beer should keep in a cask for months, but does that only apply if left full? How long do I have to finish once I start drinking from it?
8
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3answers
537 views

Suggestions for cheap recipes

I would like to create a recipe (or recipes) that is fairly cheap and will serve as a session beer that I can drink when I just want a beer in the evening, and I'm not particularly choosy about what ...
6
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1answer
198 views

What are some good homebrewing magazines?

What is a great brewing magazine? Why do you like it? What does it do well? Why is it better than the others?
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2answers
287 views

Keeping my pale ale “pale”

I brew from extract, boiling on an electric stove (in an apartment). Every beer I've brewed has been darker than I expected, which isn't an issue most of the time as I generally prefer darker ...
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2answers
1k views

When using campden tablets to dechlorinate water, how much sulfite makes it into the final beer?

I have a friend who is allergic to sulfites in wine, so he sticks to drinking beer. I use campden tablets to dechlorinate my water, at a rate of one tablet per 10 gallons. How much sulfite makes it ...
6
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9answers
4k views

Types of bottles I can use for beer

Can I use my old water bottles to bottle my beer? Like Dasani or Aquafina type water bottles.
1
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2answers
366 views

Yeast on primary fermenting foam [duplicate]

Possible Duplicate: Day 2 of Primary Fermentation of beer Is this what it should look like day 2? I sprinkled the yeast on top yesterday, and today it looks like it foamed a bit and looks ...
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1answer
433 views

Day 2 of Primary Fermentation of beer

Is this what my primary fermentation should look like after a day??? It looks like my yeast has been sitting on top of foam..
6
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2answers
1k views

What effect does cooling, then warming have on finished beer?

The common wisdom I have known is that cooling, warming, then cooling beer again would cause it to "skunk." I now know that skunky flavors are typically the result of exposure to light, not ...
4
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2answers
1k views

How long will recipe kits with the yeast keep fresh?

I use recipe kits to brew five gallon batches of homebrew and would like to purchase a kit and keep it around during the winter to have when we are snowbound. My question is how long will they be good ...
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3answers
202 views

Where did the hops go?

A few weeks ago, I pulled some of an IPA I was making and force carbonated it so my friend and I could try some. While it was not the bitterest I have tasted, it was definitely an IPA. I bottled the ...
5
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3answers
381 views

Autosiphon not sealing

While racking beer to kegs today, my autosiphon started leaking air. Bubbles started at the bottom, and went throughout the tube. I assume that this is due to a poor seal between the pump portion ...
6
votes
1answer
150 views

Coriander steep technique

If I crack or grind coriander for a steep at the end of a boil, will it settle out or should I pour through a strainer when transferring to to primary? Should I add before or after flameout?
4
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2answers
408 views

Increasing Malt Aroma

How does one get more malt aroma out of a recipe? If I want more roasty aroma I know I can add more roasted malt. But eventually, there is appoint where I can't have too much or the recipe itself ...
6
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2answers
538 views

Are residual starches bad for the beer?

I was reading another question here and it appears that the consensus is that the iodine test isn't all that useful if your recipe is good. But, while reading through everything, I had a thought: if ...
11
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3answers
1k views

What are the advantages and disadvantages of transferring to a secondary vs. a long primary?

The conventional wisdom in homebrewing has been challenged in recent years. This wisdom held that a beer should be transferred from the primary fermentation vessel to a secondary one after 7-10 days. ...
8
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2answers
591 views

Fruit Beer: When to rack to secondary?

Right now, I'm working on a peach wheat beer. I pitched about 5 days ago now, and the airlock stopped bubbling yesterday. I'm going to do a gravity reading later on today to see if it's finished. My ...
7
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2answers
581 views

Carastan substitute?

I recently brewed a recipe that called for Carastan malt. My LHBS didn't carry it, so I just used 40 L Crystal. In the finished beer, I'm missing the toffee and toastiness found in the original. Does ...
4
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2answers
712 views

How do I get larger bubbles in my finished beer?

I keg and force carbonate, and my beer has really fine bubbles. Is there something that I can do (turn up the pressure, maybe) that will give me larger, coarser bubbles in the finished beer? Thanks!
5
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1answer
178 views

Berliner Weisse not souring

About 6 weeks ago, I made a simple Berliner Weisse. When I put it into primary, I pitched both yeast and the lactobacillus. It's been sitting in the primary ever since. Yesterday, I took a taste ...
5
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3answers
1k views

Belgian candi sugar v. Table sugar

I am planning a Belgian Dubbel for an upcoming session. Many recipes make use of belgian candy sugar and there are some very nice syrups available now. But I was wondering if there really was a ...
5
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0answers
191 views

Bottle-priming post secondary fining? [duplicate]

Possible Duplicate: Cold Crash and Finings As mentioned in this question, I'm anticipating some trouble with a low-flocculating yeast, and one of the suggestions was to use gelatin for ...
3
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2answers
226 views

Will a cold steep extract the necessary elements from adjunct grains?

I'm wanting to brew a dry stout, but I am trying to save myself some time, so I am using extract, and ran across some discussions on cold steeping specialty malts. I'm fairly certain that a ~24h ...
6
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2answers
363 views

Clarification for a low-flocculating yeast

I'm brewing a batch using WY2565 Kolsch which mentions that is low-flocculating and that it "remain in suspension post fermentation. It requires filtration or additional settling time to produce ...
9
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3answers
603 views

How much hop bitterness dissipates with time?

I am planning to age a big Russian Imperial Stout for about a year. I understand that during this time, the bitterness imparted by the hops will dissipate. If I want to maintain a balance, I'll ...
5
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2answers
319 views

Hydrometer reading

I am getting ready to dry hop and transfer a Double IPA to a secondary Better Bottle. If I want to take a hydrometer reading at this time is it better to use a thief or just put the hydrometer in the ...
4
votes
2answers
500 views

Dry hopping a double IPA

So if I do a secondary fermentation for a double IPA and transfer it to a carboy(better bottle) should I use a steeping bag?, or is it better to keep it in the primary fermenter and add the dry hops ...
2
votes
3answers
249 views

Does beer contain cannabinols?

Fellow brewmasters! I have a curious question for you. A friend of mine tried to convince me that the beer high is not entirely caused by alcohol. In particular, his theory is that since hops and ...
6
votes
1answer
977 views

When to harvest wild hops?

Hi there fellow brewmasters! I have recently moved to all-grain brewing after two years of brewing with hopped extracts. The results are pretty good, and the whole process is a lot of fun, but I am ...
3
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1answer
281 views

Controlling exothermic heat from primary fermentation with A/C cooling duct

In terms of brewing with Ale yeasts, I understand that fermenter temps can increase up to 10 degrees, or more, than the ambient room temperature. As a "cheap" method for keeping the temperature of the ...
5
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2answers
344 views

Addition of hops to double IPA

When brewing a double IPA do I have to put the hops in steeping bag or do I just toss toss them in. This question applies to both the boiling phase and when I have to dry hop later!
7
votes
2answers
99 views

Belgian Fruit Beer Expectations

I am about to try a Kreik beer. This is a step beyond a Lamic, and I am having trouble locating actual sour Morello cherries. Will any variety of a sour cherry get roughly equivalent results?
4
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3answers
784 views

How to avoid a boozy flavor in high-gravity beers

Many of the high-gravity commercial beers I taste end up coming off as boozy. What kinds of ingredients or processes will limit this flavor? I want to brew a big beer, perhaps in the 1.100 ...
10
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4answers
729 views

Process for transfereing from boil kettle to fermenter

At the moment the most frustrating part of my brewday is getting the cold wort into the fermenter. Here is my process. I have a 20 litre saucepan that i use as a kettle that does not have a tap. At ...