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

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What is this white stuff on the surface of my beer?

I've just gone to rack & bottle a witbier that has been in primary for about 5 weeks and noticed this white gunk floating on top of the beer. It doesn't look too healthy, what is it? Is it safe? ...
7
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4answers
2k views

Brewed beer turnaround time

As homebrewers why do we take longer to ferment our beer than what seems like the time-line at the commercial/pro level. Everytime I take a brewery tour or a listen to a podcast that interviews a pro ...
5
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2answers
1k views

Diacetyl Rest for Wyeast 2206 Bavarian Lager

The Wyeast website seems to strongly suggest a diacetyl as fermentation completes with their Bavarian Lager strain, 2206. I prefer to chill my wort to below fermentation temps prior to pitching the ...
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3answers
1k views

How long should Belgian Blonde beer be aged?

I'd like to reuse my Belgian yeast (Zymoferm Z039 Belgische Klosterbiere und Ales) and I'm looking for information on how long various Belgian beers should be matured. My cellar capacity is very ...
4
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2answers
523 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 ...
6
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3answers
966 views

Using commercial (breakfast) cereals in a mash

This question looks similar to Using flakes in a mash, but is not actually the same. I was thinking, if someone runs out of maize flakes, and definitely wants to use some for his mash, what happens if ...
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2answers
715 views

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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3answers
2k views

How much chocolate extract should I use?

The Young's Double Chocolate Stout clone recipe I'm about to rack to the secondary in two days calls for 0.33 ounces of chocolate extract. That's less than a tablespoon. The bottle of chocolate ...
14
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2answers
230 views

What is “well attenuated maltiness”?

I am studying to become a BJCP judge. I was reading through Style 2a German Pilsner and saw something in the flavor profile that I didn't quite understand thoroughly. It says Moderate to ...
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3answers
823 views

What is a “biscuit”?

When reading about malt and beer flavors, I often come across words like "biscuity" and "biscuitlike". Where I live (Western Canada) "biscuit" is a somewhat ambiguous term, and is not used much. ...
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3answers
502 views

What is the distinctive flavor in Warsteiner Premium Verum?

To me, there's a really distinctive flavor in Warsteiner Premium Verum. I get a ton of it in Warsteiner, a fair bit in Beck's, and a bit in Pilsner Urquell. I'm quite sure the thing I'm tasting is ...
8
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2answers
530 views

Is it okay to store cold beer at room temps after conditioning?

I brewed a nice batch of Black Cherry Ale, which has been bottle conditioning at 35F for about 5 weeks. I will need space in the fridge for a keg of Summer Ale in about two weeks. My basement temps ...
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6k views

How much does heat affect beer?

What effects could heat have on beer and how long does it take? Is it ok to ship beer without an icepack during the summer? Can it survive the heat of a parked car for a few hours? Someone out ...
3
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2answers
133 views

Does skunking alter the preservative capabilities of hops?

We all know letting beer sit in the light for some time without any shield is a bad idea due to the flavor and aroma that are produced, but are there any other effects? Is a skunked beer more ...
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4answers
1k views

should hoppy beers be aged?

Do hoppy beers not need to be aged? About how long does it take a hoppy beer to get to its maturation point? Thanks, Chris
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3answers
2k views

How to brew strong beers?

I lived in Belgium for 2 years. Once I was in a beer brewing factory, where they said that brewing good beers is a 6 months process. Is it really true? So, how to brew strong beers (~9%)? Like for ...
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4answers
2k views

How can I get beer out of a keg without CO2?

I've run out of gas; how can i get the beer out of the keg?
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1answer
286 views

Recommendations for scaling up operations

Right now I brew once month. This gets me to 60-72 gallons of delicious wine or beer per year. But the limit for home brewers in the US is 200 gallons per year per household. To reach that with 5 ...
4
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1answer
253 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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1answer
393 views

Quantifying the level of hoppiness in a beer

Does anyone know of some sort of measurement for the hoppiness of a beer? Late hop additions don't add much to the bitterness (IBUs) but they can add tons of hop flavor. Is there some way to ...
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2answers
1k views

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? ...
0
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0answers
111 views

will i end up with flat beer? [duplicate]

Possible Duplicate: recapping my bottles? Will it ruin the outcome of my beer? I was wondering if my beer will end up flat no carbonation because i ended up recapping the whole batch. I ...
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votes
3answers
1k views

Can glass carboy be used for both beer and wine making?

This last summer, my Dad showed my brother and I the process for making wine that he learned from his Dad. It was pretty simple and used a 5 or 6 gallon glass carboy. I've made a few batches of beer ...
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6answers
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Why is my IPA not hoppy enough?

I am about to start my second attempt at making an IPA. My first did not turn out anything like an IPA. It was much darker than I expected (I may have burnt it a little) and did not really have the ...
3
votes
4answers
7k views

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 ...
4
votes
2answers
329 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 ...
3
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1answer
168 views

Help with Hop Analysis

I'll try this again. If you grow your own hops, would you pay to have them analyzed? If you have had your hops analyzed, did the analysis help you in subsequent brewing? Was it worth the cost (e.g. ...
3
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1answer
145 views

Hop Analysis for Home Brewers - Interest Poll [closed]

My future stepson is growing hops this coming season here in WA state. I'm a chemist and am thinking of doing the hop analysis for him. I'd like to poll you all and see if there is much interest in ...
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2answers
840 views

Malted or Flaked Rye?

I'm wanting to make an American Rye Beer, and I'm wondering which sort of rye I should use. My LHBS carries flaked rye, and the nearby big-box brew supplier carries both flaked and malted rye. ...
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1answer
1k views

How can I bottle using corks?

After downing a bottle of Saison Dupont last night and wishing to re-use the bottle, I wondered if any home brewers have "capped" their brews using corks? The bottle looks like it might be re-usable ...
2
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3answers
481 views

Mash / Hops Timing Confusion

I am getting started with my first brewing experience, I have some doubt in my mind, and I was hoping someone could clear this up for me once and for all. I have seen a lot of beer recipes that leave ...
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2answers
3k views

What happens if a beer gets oxidized?

Everywhere I read it is very cautious about oxidizing your beer. What is the worst case if your beer gets oxidized? It tastes funny?
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3answers
1k views

Not using bittering hops

Has anyone brewed without using any bittering hops? Are there any consequences to doing this? Edit: I ask because I want to brew a style that's not normally very bitter (weizen), but give it a ...
3
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2answers
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Stuck fermentation

My beer is stuck at 1.052 and it started at 1.092. The type of yeast is wyeast #3522, so I expect it to get quite a bit lower. It's been 3 weeks since we brewed it and it's now rather clear. I suspect ...
8
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2answers
586 views

What is the danger zone for overcarbonating and making bottle bombs?

Just curious how many volumes of CO2 most average beer bottles can hold. Is there a rough number where alarms should start going off? Update -- I'm seeing in different carbonation calculators that ...
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2answers
139 views

What form of hops should I use for this recipe?

My LHBS sells whole hops, hop pellets, and hop plugs. Is there a way to know which this recipe calls for, and is there some sort of conversion formula between the different forms? ...
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3answers
1k views

What is the Maillard reaction, and why should I care what a duck thinks?

What is the Maillard Reaction? What does it do for my beer? What can I do to encourage or discourage it?
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2answers
208 views

Do I need to add 6-Row to my extract + grains dunkelweizen for proper conversion?

Do I need to add some 6-Row or otherwise tweak this recipe? I'm going to be brewing a dunkelweizen later this month. My recipe uses 6 lbs. of wheat extract and 2.5 lbs. of caramel and chocolate wheat, ...
3
votes
5answers
927 views

What would make a good mulled ale?

I just came back from a festival that was serving mulled cider and mulled wine. I've heard of a few mulled beers, such as buttered beer, so I know people must make them. Has anyone out there tried ...
3
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2answers
375 views

How much time should a warm-fermenting yeast strain sit at the high primary temperature?

I made a batch of braggot (~46% honey) a couple of weeks ago, and used the Duvel strain (a pack of Wyeast 1388 and a vial of WLP570). Pitched at 65 and ramped it up to 82 over the course of 7 days. ...
3
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2answers
756 views

What are some popular methods for measuring boil and HLT volume?

Particularly during lautering and during a boil, I have a hard time keeping track of water/wort volume. What method(s) and equipment do you all recommend for accurately calculating liquid volume ...
2
votes
3answers
784 views

Wrong yeast…cloudy beer?

I was planning to make an IPA and was planning to use wyeast #1056 but i think that I mixed up my yeast with another guy at the store cus after I pitched i noticed that the yeast I had added was ...
7
votes
5answers
476 views

Critical Steps to follow for any homebrew beer recipe or process

I've got my second batch of homebrew fermenting, and in just two batches I've learned a lot the hard way (messed up batch priming, possibly under-aerated the wort, etc) What steps are critical to any ...
7
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3answers
596 views

Pennies in the Boil

I've heard that adding cleaned pennies to the wort can help prevent boil-overs. I guess they could provide nucleation points- I dunno. Any truth to this, or is it just an old wives' tail?
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4answers
172 views

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 ...
23
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8answers
1k views

What's the point of going all-grain?

My extract beers are good, I think better than most commercial beers that I buy. Extract takes less time, less equipment and seems to produce great quality beers. Why do people do full grain?
7
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3answers
859 views

What should be done differently for high-gravity beers?

What, if anything, should you do differently when brewing a high-gravity beer?
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2answers
258 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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3answers
727 views

Can you brew using a mini Yorkshire Square?

Is it possible to brew using the same method as a Yorkshire Square but at home? Since the entire thing is open to the air, it seems like it would be a lot easier to brew like this instead of spending ...
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2answers
2k views

What does a 0 minute boil time mean?

I have a recipe that calls for an ounce of hops at 0 mins. boil time, any idea what you would do here? Typically, after a my 60 minute partial boil is complete, I take the pot off of the stove ...