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

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Soluble yeast estimation before carbonation

Any suggestions on how to estimate the amount of yeast that remains in the brew solution after standard transfer practices without using clarification? I know that some remain because of priming ...
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1answer
477 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..
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2answers
403 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
2k 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 ...
4
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2answers
2k 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
214 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
475 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 ...
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3answers
2k views

Should I ferment a new batch directly on the yeast cake generated by the previous batch?

I'm going to re-use the yeast cake from a low-gravity batch to ferment a high-gravity batch. Can I just put the wort directly on it? Does it then need to be agitated? Is it worth the risk of ...
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2answers
496 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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1answer
162 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?
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2answers
676 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 ...
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4answers
2k views

Why would someone use Cascade for bittering over Amarillo?

Apparently, Cascade is commonly used for bittering, and I'm not sure I understand why someone would choose that over the very similar Amarillo, which I think is less common for bittering. Cascade has ...
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3answers
972 views

I forgot to add my extract until the end!

So, I was brewing distracted, which I will never do again, did everything right...except I didn't remember to add the big jug of liquid malt extract to the wort, or hopped water in my case! You would ...
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2answers
126 views

Amounts of various oils in hops.

I have a beautiful chart that shows the level of various hop oils in different hops, as well as their typical alpha acid percentages. Where can I find the raw data that would go into a chart like ...
8
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2answers
703 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 ...
6
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1answer
1k 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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2answers
243 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 ...
5
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1answer
203 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 ...
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4answers
891 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 ...
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1answer
312 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 ...
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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?
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4answers
2k views

Summer Shandy, anyone ever made it?

Anyone ever tried to make a beer like Linenkugels Summer Shandy? Its a beer brewed with lemonade... and very tasty on a hot day!! Any suggestions on how it might be made?
5
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0answers
192 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 ...
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4answers
1k views

Steeping grain time

We are steeping 5# of grain. Is the time the grains should steep based on the weight? We were just going to do 30 mins. Is this the correct amount of time or should it be more or less? This is for an ...
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3answers
261 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 ...
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2answers
853 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!
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3answers
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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 ...
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2answers
449 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 ...
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2answers
348 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 ...
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2answers
368 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!
6
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2answers
337 views

What elements are common to Shiner Bock and Real Ale's Fireman's #4?

Shiner Bock and Fireman's #4 both have this weird aftertaste that I can't stand. Any idea what they both have in common so I can avoid it? EDIT: It's almost a slimy taste (I know slimy is not a ...
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5answers
1k views

How do you calculate a beer's nutrition facts?

How can I figure out a beer's nutrition facts when I've homebrewed? It's not a sum of the ingredients any more, is it? --EDIT-- So when I say "beer's nutrition facts" I means values like calories, ...
4
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3answers
1k 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 ...
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3answers
151 views

Will Adding an Active Mash to a Non-Active Mash Get Enzyme Activity Started Again?

Background: A friend of mine does ten gallon batches of big beers, so has a lot of grain. After mashing, his technique is to fly sparge with 170 degree water. I understand this shuts-down enzymatic ...
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4answers
1k views

Can an infection be identified by sight?

I brew ten-gallon batches of beer split into two fermentors. The last batch that I kegged had one infected fermentor, while one remained uninfected. One bucket showed a white powdery substance ...
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4answers
1k views

What happens in the bottle?

I often drink a bottle 2 or 3 days after bottling, and then often every day or 2 after that, and it's sometimes quite amazing to see those "rough edges" getting smoothed out. Can someone explain what ...
4
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2answers
512 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 ...
4
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1answer
153 views

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 ...
4
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2answers
551 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 ...
4
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2answers
392 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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1answer
202 views

Hydrometer reading

I am forgot to take a hydrometer reading when I put the beer into the primary fermenter. Can I take one when I transfer to the secondary and what will it tell me anyway?
4
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2answers
3k views

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 ...
2
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4answers
807 views

What makes an addition good for a basic wheat beer?

My second batch of beer will be a basic wheat beer and I will rack half with peach puree and half without to see the difference. I am looking for suggestions of other additives for wheat beer. ...
7
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1answer
284 views

Victory v. Biscuit malt

Are there flavor differences between these two malts? How can each be described? I have used them both but often in complicated recipes, and never side by side for comparison. How is each produced?
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5answers
2k views

What class of beer is Newcastle, and what do I need to brew my own?

I like Newcastle, and now I would like to brew some. What class / style of beer is Newcastle? Where does it get its brown color? Are there any kits out there that would give pretty close results?
4
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3answers
1k views

Munich and Vienna Malts - Dullness

I don't have a whole lot of experience (I've been brewing all-grain for less than a year) but I've found that every beer I've made with Munich or Vienna malt (usually 2 - 4 pounds in a 6-gallon batch) ...
11
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3answers
3k views

Do I need to sterilize my top-off water?

I just purchased my first kit and am about to brew it (tonight!). The instructions provided indicate that after cooling the wort and tranfering it to the sanitized carboy I need to top it off with ...
5
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1answer
287 views

Ramping temperatures during fermentation

What is the appropriate way to ramp temper when say brewing a Belgian beer? Would I expect to have off flavors from the higher temps? What's the best range for ramping? Do I actively manage the temp ...
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4answers
2k views

Performing a hop boil seperate from the wort boil.

I'm curious to try some single-hop style beers and would like to do several varieties in one brew day. My ideal situation would be to make a five gallon batch of an unhopped pale ale as the base and ...
8
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2answers
447 views

At what point can a beer be called organic?

A lot of the homebrew I make is made with organic ingredients - organic grain and hops. However, I have never come across organic yeast (!?) or irish moss. Can I rightly call this beer organic, or ...