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

learn more… | top users | synonyms

5
votes
2answers
367 views

What effect will water with a high Zinc content have on my brew?

I'm about to brew some cider, followed by some pale lager from two kits. I've decided to use bottled spring water from a company just up the road from me. They claim on their website that their water ...
12
votes
5answers
1k views

What is a good definition of beer?

My wife asked me what the definition of beer was, and my best response was my understanding of Reinheitsgebot definition (which may or may not be correct). Beer contains: Malted Barley Hops Water ...
11
votes
5answers
2k views

Is it necessary to aerate wort when pitching onto an existing yeast cake?

To my knowledge, aeration provides oxygen so that the yeast can reproduce before fermentation. If you're pitching onto an existing yeast cake, there should theoretically be enough yeast already to ...
1
vote
1answer
283 views

Looking for a specific fitting

I bought a blichmann therminator, and I want to hook up stainless camlock/ groove 1/2" nipples to all 4 "openings". Problem is, the coolant line in/ out are 3/4" GHT, which, while I understand why ...
1
vote
1answer
826 views

Day Three, still no apparent fermentation

During my most recent brew session I may have been a little too relaxed, and had a few too many homebrews during the process. I feel like I did everything right and kept everything sanitary, but ...
3
votes
2answers
155 views

Strawberry Blond

This is my second attempt at home brewing, my first came out very well. I added a couple of pounds of strawberries to my primary. After one month a racked to my secondary. I was not expecting to ...
2
votes
1answer
124 views

Wort transformation [closed]

Just entered a contest at a local pub. We are given 5 gallons of finished wort and then we have to finish the brew and bring it back to be judged after fermentation and bottling . We have to pitch the ...
13
votes
4answers
2k views

How can I maximize dry hops aroma?

I recently made an IPA. I put an ounce of Cascade pellets in the secondary (for a 23-litre [6-U.S.-gallon] batch), but there is hardly any hops aroma in the finished product. By the end of the two ...
5
votes
4answers
577 views

Weighing Liquid Malt Extract

In Brewing Classic Styles by Jamil Zainasheff, many of the recipes call for LME. Often, the amount is 0.5 lbs or similar, particularly of things like Munich extract. I typically brew all-grain, but ...
3
votes
2answers
621 views

Lager krausen won't fall

I'm brewing my first true lager with White Labs WLP800 and the krausen won't fall. I'm being somewhat impatient because it's taking up primary space right now. I pitched at 44°f and let it rise to ...
8
votes
8answers
3k views

What's the best way to rack beer off of fruit?

I recently brewed a 5.5 gallon batch of witbier. After primary, I bottled 3 gallons of it and racked the other 2.5 gallons into a 3 gallon carboy atop 24 ounces of raspberries. After the secondary ...
4
votes
4answers
302 views

Repitching yeast on back to back brews, which one first?

I'm brewing two beers back to back so I can reuse some White Labs California Ale (WLP001). One is a basic APA 1.058 OG and the Other is a Scottish Export/80 1.051 OG. Is there any reason I should ...
14
votes
3answers
2k 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. ...
1
vote
1answer
307 views

Fruit Beer—Hard Time Finding the Correct Fruit

I'm trying my hand at making an apricot wheat beer (my first fruit beer). The recipe I'm using instructs me to add apricot puree after the wort has fermented for approximately 3 days and recommended ...
3
votes
2answers
711 views

Sparge volume for batch sparging a partial mash

First off: I realize there are a few somewhat related questions but I think my question will be specific enough to justify it's own question. Specifically this question, but I'm not looking for an ...
6
votes
1answer
696 views

Nothing visible happening in fermenter after three and a half days - what should I do?

My first brew has been in the primary fermenter for three and a half days (brewed Saturday night, it's now Wednesday morning). It's in a plastic bucket fermenter with an airlock. There are no bubbles ...
8
votes
2answers
318 views

Fly Sparging: Can I start boiling straight away

I fly sparge directly into my boil kettle and in general I have the heat on while I'm doing this. When this was on my stove it wasn't powerful enough to get the water boiling before finishing the ...
5
votes
1answer
798 views

Substituting American Two-Row for British Pale Ale Malt

I would like to brew Jamil's Dry Stout from Brewing Classic Styles, which calls for "British pale ale malt," but I happen to have about 75 lbs of 2-row malt already, and I would like to use it. Can I ...
4
votes
3answers
4k views

How long can homebrew stay in the primary fermenter?

I just put down my first brew and should have bottled it last week but had something come up. How long will it be good for? If I bottle it this weekend will it still be good or is there something I ...
2
votes
1answer
209 views

If some of the yeast doesn't get into the fermenter does it matter?

I just made my first home brew. I have learned many lessons including that if I move the fermenter to its resting place after I add the yeast some of the yeast gets stuck to the glass, and I can't ...
1
vote
2answers
705 views

Mixing Wheat and IPA for WOW

So did a tour of Odells with a buddy and his son. During the tour his son asked, "Do you ever mix all the beers into one?" The guide said, "Like a suicide beer? Yes, we've been know to experiment. The ...
2
votes
5answers
13k views

How do you make a sweeter beer?

Since the yeast will burn sugar away generating alcohol & CO2 for as long as it can (until the % by volume makes the brew toxic, killing the yeast off), just adding more sugar doesn't seem to the ...
6
votes
9answers
7k 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.
0
votes
2answers
668 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 ...
1
vote
1answer
740 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 ...
0
votes
2answers
126 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? ...
13
votes
17answers
930 views

What is the best beer to make for a spouse who prefers sauvignon blanc?

I am trying to solve the "wife who loves wine instead of beer" problem. She would normally choose a Sauvignon blanc for herself but that's just no fun for the beer-drinking / making husband. My goal ...
8
votes
2answers
3k views

When bottle conditioning, when should I re-yeast, and how much yeast should I add

I have a Chocolate Cherry Stout that is currently in secondary on fresh Cherries. It has been sitting on the cherries for 2 months now. As I prepare to bottle I want to be sure I have enough, healthy ...
3
votes
4answers
799 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 ...
1
vote
2answers
1k 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 ...
6
votes
3answers
1k views

How can I make sure my bottle cap is sealed tightly?

I have concerns over why our beers are not carbonating properly. One suggestion was to check and make sure the bottles are sealed properly. What might be a good way to do this?
12
votes
12answers
4k views

What is the best book for beginning home brewers?

What is the best book for beginning home brewers? ** Please post 1 book per post, then the resulting votes will show what most people consider to be the best book.
10
votes
5answers
1k views

What is the minimum amount of equipment to dabble in All-Grain?

What is the minimum amount of equipment I need to have to brew very simple all-grain recipes? Bonus points for cheap & easy-to-find equipment. I'd like to go all-grain eventually, but for the time ...
9
votes
3answers
2k views

What is the best type of beer to brew for a beginner?

What is the best type of beer to brew for a beginner?
12
votes
9answers
527 views

Book for beginners

What book would you recommend for a beginner hoping to start with extract recipes or from an extract kit?
4
votes
5answers
709 views

Is there anything special needed to try brewing a Belgian Ale?

I am a beginner looking to get started with homebrewing. Belgian Ale is my favorite style, so I was wondering if there are any specific problems with trying to do a Belgian-style Ale as my first ...
3
votes
5answers
256 views

Recipe for Brewing?

I am just getting into brewing, I have used Fiesta Brew kits, from Canada, and produced some decent beers. I am looking to learn the complete science behind brewing and have done some research and ...
8
votes
2answers
2k views

How do I decide if the beer is ready? Is my fermentation complete?

This is my first time brewing and I've followed the instructions from a kit. It says to leave the beer in the key for two weeks and its ready when it stops being cloudy. Its now been a little over ...
5
votes
3answers
4k views

sediment at the bottom of brew

I have just bought a Coopers DIY beer kit and have started my first ever brew. Ive notticed at the bottom of the fermenter there is a lot of sediment is this normal or have I done something wrong? Any ...
1
vote
2answers
458 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 ...
3
votes
2answers
149 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?
8
votes
1answer
832 views

Cold Conditioning in carboy vs keg

I have a wheat and a golden ale, both in 5 gal carboys, that have been in secondary fermentation for 2 weeks. I was planning on letting them settle for another week and then transferring them to kegs ...
10
votes
3answers
1k views

What effects will the type of water have on beer?

For instance, will hard water really change the taste that much?
6
votes
2answers
3k 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 ...
6
votes
2answers
983 views

Is a cider-like smell a bad sign in a culture of beer yeast?

I started culturing yeast from a La Fin Du Monde bottle about 3 days ago. I have since stepped it up to a 2L container about half full of wort. I have been very careful about sanitizing everything ...
2
votes
1answer
363 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 ...
5
votes
2answers
356 views

What are the steps in recapping overcarbonated beer?

What are the steps involved in recapping a bottle of beer for any reason (e.g. if too much priming sugar is added, if a cap appears to be defective or failing, etc)?
5
votes
2answers
437 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!
6
votes
1answer
227 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 ...
14
votes
4answers
5k views

How can I avoid a lot of foam in the first pint from the keg?

Whenever I go to get a pint from the keg, the first pint is always foamy. I have to fill the glass up about 1/3 of the way and dump it out, just to the pour actual beer. I usually carbonate by ...