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

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What is a wort chiller?

Should I use a wort chiller, and what are the advantages of doing so?
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As a benchmark, how much how much grain (and water) would be used to make one litre (or 100L) of wort?

Obviously the style of beer, type of grain (barley, wheat etc) and depth of roast would make a difference. But in general what would be the typical ranges be? So for example: For a Dark Stout: A ...
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Does yeast choice matter as much in ginger beer?

I'm about to brew a ginger beer and was wondering if the choice of yeast is as important in a ginger beer, where the ginger dominates the flavour. I've got the yeast-under-the-cap packet and a US-05 ...
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3answers
433 views

How many times can you re-use a hop bag?

Is there a limit on how many times you can re-use a hop bag? I use the bag to make a hop tea to drop into the fermenter to flavor my beer. I clean the bag by boiling it in water for 5 minutes before ...
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309 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 ...
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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 ...
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529 views

Transfer to secondary.

I am transfering my beer to a secondary fermenter (better bottle carboy). Do I need to shake or stir it to help the fermentation in the secondary!
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Why add a tee next to the pump?

I've seen it recommended in several places to add a tee in the pipe next to the pump used for transferring hot wort. What is the point of this / what benefits do you get? Does the tee go on the input ...
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423 views

Post-Secondary Fermentation

I've heard mentions of people using tertiary, quaternary, quinary, etc fermentations. Does this really provide any significant benefit beyond secondary?
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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 ...
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1answer
8k views

Home brewing with different sugars

I've just been reading an FAQ on different sugars used in brewing. Most kits specify usage of 1KG of brewing sugar. The first time I made a batch of home brew I used table sugar, but this seemed to ...
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676 views

Undershooting OG in all-grain brewing

My last few all-grain batches have been under the expected OG at least as far as the recipe is concerned. The beers still taste good and all, but I'd like to get my efficiency up. For example, my ...
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What causes cloudiness in beer?

I've brewed up a few batches of extract beer so far & all have come up crystal clear. I've just sampled my first batch of beer (ginger ale) that's come up quite cloudy. What causes cloudiness? ...
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384 views

Looking for a relatively low attenuating yeast with distinct Belgian flavors.

I'm working on a recipe for a Baltic porter but would like to ferment it with a stran that produces distinct belgian flavors. The problem is that most of your belgian strains are too high attenuating. ...
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96 views

What is a good resource for flavor contributions of different ingredients?

For those of us who are still brewing from kits and recipes and want to branch out and try building our own flavors, what resources are there that describe the various flavors contributed by ...
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722 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 ...
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Can I use a Growler at bottling time and how long will the beer last in this.

I had a growler from a local brewery and filled it at bottling time. I made sure I sanatized the bottle and top. I did this to take a sample test before the three weeks of bottle time. Is this OK and ...
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469 views

Is RTD beer susceptible to any damage from temperature fluctuations?

I've got a fridge set up in my garage loaded full of delicious home brew, all ready to drink. To save on power, I'd like to only turn it on when I need it, say once a week or once a fortnight. Could ...
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838 views

How can I prime for bottle conditioning without oxidizing the beer?

I'm probably being too paranoid here, but what's the best way to make sure the priming sugar (I tend to use corn sugar boiled in a few cups of water for 5 minutes and then cooled) is thoroughly mixed ...
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242 views

How to increase sweetness without adding body?

Most methods, like increasing mash temperature, adding oat flakes, or using lactose, increase body even more than sweetness. Are there any methods to increase sweetness only, without affecting body? ...
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193 views

Disconnecting a keg

I have a mobile bar business and wanted to add draught beers to our menu. I am a layman with regards to this but I understand how the basic system works using a CO2 (or 70/30 CO2 & Nitrogen) and ...
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1answer
1k views

How long should I leave my wheat beer in bottles before opening

So far the beer has been in primary fermentation for 11 days, and in bottles now for 4 days. When would you expect the beer would hit optimum flavor and when will it be drinkable/pleasant? Thanks.
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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 ...
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645 views

Barleywine fermentation is slow. How can I speed it up?

My barley wine has been brewing for two weeks it should have be 1108 after 4-6 days its currently still fermenting at 1025.Its been at a constant temp of 22 degrees. However when yeast was added it ...
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512 views

Is re-pitching essential after cold crashing?

If I'm cold crashing a batch to clear it up, is it essential to re-pitch when bottling or will there be sufficient residual yeast for carbonation?
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How low can a beer's final gravity be?

Approximately how low can the finishing gravity of a beer be? I've been brewing from kits for about 10 years, and went all-grain last year. I wouldn't expect to see anything lower than 1.006 or so, ...
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958 views

Beer not carbonating

I'm having issues with my Belgian Tripel not carbonating. There is a small amount of sediment in the bottles, and I get a hiss when they're opened, but that's about it. It's gotten cold in Virginia ...
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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 ...
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3k 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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Long cooling before pitching — aerate now or later?

This is a follow-up to this question: Long cooling before pitching -- read that for background. I aerate to add oxygen to my wort by pouring back and forth between buckets. If I wait before ...
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313 views

Does preboiling oak cubes kill the brettanomyces

I have a Flanders Brown ready to be kegged for aging, and I'm going at add some oak cubes for the flavor and oxygen and bugs. I've heard it's a good idea to boil the cubes first, but I feel like that ...
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524 views

What's the difference between top fermenting and bottom fermenting?

Some friends and I are attempting our first home brew. When the question came up I couldn't answer except to say that lagers are one and ales are another. I understand the some of the basic principles ...
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Malt extract fermentability

Does anyone know of resources that specify the fermentability of malt extracts like muntons and coopers? Has anyone done a forced fermentation on these extracts who has results they are willing to ...
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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!
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I think I ruined my first brew

After years of finding excuses to not home brew, I finally gave in and bought a starter kit from Brewers Best and ingredients for my first batch; Muntons Connoisseurs Export Pilsner. Anyway, it's ...
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679 views

What is the advantage of krausening?

Krausening seems to be a fair bit of work to the homebrewer with very little return. So, what advantages does krausening bring, other than not having to add any additional sugar to the beer for ...
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Covering your beer during conditioning…??

My first batch is conditioning at room temp right now. I used brown bottles, but threw in a few greens and two cleat just for experimentation..... I have them in a fairly dark room but also covered ...
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help: Beer smells bad

This is my 4th batch (I'm new), but first Belgian ale. Kit from here: http://www.midwestsupplies.com/flat-tire.html I also did another batch at the same time (different kit) and it seems fine and ...
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1answer
289 views

Anyone have experience doing a decoction with a pressure cooker?

How were the results compared to a traditional decoction? Any tricks to know about? Edit: For some context, see here.
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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 ...
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1answer
276 views

How to garde a Biere De Garde?

Biere De Garde recipes seem to generally recommend a period of 4 to 6 weeks of cold storage, essentially lagering. My brewing experience consists solely of fermenting ales, so this is somewhat ...
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644 views

Using Granular Yeast in a Lager

Will dry yeast do any good when brewing a lager or is it necessary that you use a liquid one? I am talking about making some kind of starter with the yeast, not just pitching it into the fermenter. ...
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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 ...
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Is it possible to do full boils without a propane burner?

I currently brew all-grain using a 7.5 gallon pot on a propane burner outside at a house I currently rent. However, I'm planning to move within the year to an apartment in the city and likely won't ...
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How do you convert between SRM and Lovibond?

For instance, if a grain is specified at 300 SRM, what is the equation to convert that to Lovibond? What is the equation to convert it back?
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My cooled wort got contaminated by tap water. What are the primary consequences of re-boiling?

One of the hose clamps for the cooling spiral malfunctioned, so my cooled wort got contaminated by roughly 10 liters of tap water (in a 55 L batch). This is a lager beer which will be stored for five ...
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4answers
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Hop utilization

I've been thinking, especially after brewing my last IPA, about getting the most out of my hops. The higher the SG of your wort, the less you get from your hops, so the more you have to put in. I've ...
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Gooey Yellow-White film after fermentation slows when using lactose

I currently have a Young's Double Chocolate Stout clone (extract & specialty grains) in the primary. I got the recipe from one of the responses to this forum question. (You have to be logged in ...
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Hops substitutions for Amber Ale

I am looking to brew the Amber Ale listed at homebrewtalk. The Hops bill is: 1 ounce centennial (to get you to 28-29 IBUs) 60 minutes (I used an ounce of 7.7 and .25 ounce of 8.5% AAUs) 1 ounce ...
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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 ...