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

learn more… | top users | synonyms

3
votes
3answers
908 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 ...
6
votes
2answers
125 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
votes
2answers
675 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
votes
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
votes
2answers
234 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
votes
1answer
194 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 ...
10
votes
4answers
841 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 ...
3
votes
1answer
300 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 ...
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?
1
vote
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
votes
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 ...
8
votes
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 ...
2
votes
3answers
256 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 ...
4
votes
2answers
806 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
votes
3answers
2k 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 ...
6
votes
2answers
425 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 ...
5
votes
2answers
336 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 ...
5
votes
2answers
360 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
votes
2answers
326 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 ...
8
votes
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
votes
3answers
940 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 ...
1
vote
3answers
148 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 ...
6
votes
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 ...
16
votes
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
votes
2answers
492 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
votes
1answer
150 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
votes
2answers
530 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
votes
2answers
375 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!
1
vote
1answer
201 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
votes
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
votes
4answers
781 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
votes
1answer
270 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?
13
votes
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
votes
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
votes
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
votes
1answer
280 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 ...
7
votes
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
votes
2answers
441 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 ...
5
votes
3answers
655 views

Does flaked rye need conversion?

I'm looking to make a rye pale ale. Do I need to provide enough base grains to convert the starches in flaked rye or is it capable of self conversion? If it needs conversion, would 6 lbs of 6-row work ...
8
votes
5answers
2k views

Long cooling before pitching

Summer brewing means warmer tap water, which means that my immersion chiller can only cool the wort to about 75 degrees. I typically cool the wort to 68 degrees before pitching. I have a ...
9
votes
1answer
683 views

Is it possible to boil wort too quickly?

I recently picked up this burner and was excited to use it to bring my wort to a boil. I had it cranked up pretty high and it took about 15 minutes to bring 6 gallons of wort to a rolling boil in a ...
17
votes
2answers
10k views

What's the difference between 2-row and 6-row malt?

I know the difference has to do with how the grains grow on the stock, but I'm not completely sure what that difference is. It also seems like 2-row is more commonly used as a base malt, but I've seen ...
5
votes
2answers
979 views

Bubbling suddenly stopped - is this a problem?

This is my second home brew. I chose "Coopers Mexican Cerveza" with "Muntons Beer Enhancer". It's only day 4 out of 7 weeks but on the second day, the whole bin warmed slightly and there was a lot ...
3
votes
1answer
690 views

How much Malto Dextrine or Cara Pils is needed to mimic higher mash temps?

So from what I've read, a lot of professional brewers mash all their beers at the same temps (usually around 150F), and use ingredients to adjust the "body" or "sweetness" of the final beers. At their ...
7
votes
1answer
2k views

When using whole hops, do you need a larger amount than you would hop pellets to achieve the same bitterness?

I have read that whole hops impart less bitterness than pellet hops by weight. I have used pellet hops for all of my brews thus far. I have a recipe that I am happy with, and I want to switch to ...
10
votes
10answers
2k views

How to get clearer and more clarified home-brewed beers?

I'm still pretty new to home-brewing, but I've got a couple of extract kits under my belt so far and I was wondering how I could get more clarified beers. I've used both Irish moss and Whirlfloc ...
3
votes
3answers
242 views

Any difference between lagering dubbel at 36F versus 45-50F?

I have a Belgian Dubbel bottle conditioning, the recipe for which came from Brewing Classic Styles. For this recipe, Jamil says to carbonate the beer, then lager for one month at 45-50F. I have the ...
3
votes
1answer
967 views

What flavor does rye impart to beer?

Can someone describe the flavor that beer made partly with rye adds to beer?
6
votes
2answers
193 views

Needs to be mashed

I recently had a debate with a brewing buddy of mine about malts that "need to be mashed". For instance victory malt is listed in Palmers "How to Brew" as being in the needs to be mashed column. I ...
4
votes
2answers
589 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. ...