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

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3answers
2k 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?
3
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2answers
978 views

How to brew a Low-Carb Beer?

What would you do differently if trying to brew a low-carb beer? Could it be done with an extract brew?
4
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3answers
845 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 ...
7
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6answers
3k views

Reusable Beer Label

So my Dad is an avid brewer, and has always re-used old beer bottles that we drank our way through to bottle his home-brew in. However, for Christmas I made a label on photoshop with our families ...
5
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5answers
261 views

Profesionally Printed Labels?

A friend has offered to design labels for a few of my favourite beers. I just got the first one, and I love it. The only problem is some of the design elements don't show up very well when printed on ...
3
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2answers
410 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. ...
6
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2answers
3k views

How to smoke your malts

How would I go about smoking barley (no points awarded for answering "in a pipe")? My LHBS has a couple of smoked varieties, but not the exact type of smoke I want. I'd like a method that doesn't ...
7
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5answers
546 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 ...
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5answers
3k 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?
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5answers
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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 ...
2
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3answers
876 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 ...
6
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2answers
259 views

Why measure gravities?

I've brewed a good dozen batches of beer from kits, extract, extract+grain, and now all-grain, and I've never measured gravities. Why measure gravity, besides to know what you're getting? Is there any ...
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4answers
6k views

How to Properly Oxygenate Wort

How much oxygen do I need to put into my wort? I've heard that homebrewers need to aerate with an oxygen stone and either aquarium pumps or oxygen. Is this true, or is shaking my carboy enough to ...
7
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8answers
7k views

Cardboard alternatives to bottle cases for storage

A problem I hadn't really anticipated was how to store/transport bottled homebrew. I've been reusing old cardboard store-bought boxes, but they seem to be breaking down pretty quickly, especially ...
5
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6answers
2k views

Wort aeration on a budget

To aerate my wort I have been using a whisk, but i am worried about contamination. What are other more effective ways to aerate wort without spending too much money?
3
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4answers
181 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 ...
7
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3answers
729 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?
19
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3answers
14k views

What does gypsum do?

I'm brewing from an Austin Homebrew extract kit, and it came with some gypsum. I thought gypsum was only for modifying water chemistry, but there seems to be some other schools of thought around. ...
3
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5answers
1k 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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3answers
4k views

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?
3
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3answers
3k views

How to maximize the maple syrup flavor and minimize the cost?

Is it possible to add less maple syrup later in the boil or even after the boil and get a comparable flavor to adding more earlier in the boil? It seems like we should be able to essentially "dry ...
3
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2answers
4k views

What wattage element is needed for hot liquor tank/heat exchanger, and what about brew kettle?

I'm completely captivated by www.theelectricbrewery.com, love their directions, and have ordered the parts, so I'll have my experience soon, but what is your experience with selecting hot water heater ...
2
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3answers
1k 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 ...
7
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3answers
4k 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 ...
8
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1answer
4k views

How does malted wheat differ from malted barley?

Aside from the fact that they're two different types of grain, how do the two malted grains differ in terms of their effects in beer such as flavor, body, head, etc. when used as base malts?
13
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17answers
884 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 ...
3
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7answers
1k views

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 ...
4
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3answers
393 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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6answers
4k views

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 ...
5
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3answers
972 views

What is a good alternative to Magnum hops in a barleywine?

I'm thinking about brewing a barleywine. A recipe that looks interesting to me uses Magnum and Horizon hops, but I don't have access to either at my (small) local brewing store. What are some good ...
3
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2answers
1k 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 ...
16
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6answers
10k views

What are some alternatives to hops?

I have a friend that is allergic to hops and can not drink our beer (or just about any others for that matter). What alternatives do I have if I want to make a beer for him? What could I substitute ...
7
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2answers
1k views

My beer tastes like green apples.

I brewed a blonde ale with extract a little over a month ago. I fermented in primary for three weeks and have been bottle-conditioning for two weeks. I didn't take an OG, but the final gravity ...
7
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3answers
979 views

What should be done differently for high-gravity beers?

What, if anything, should you do differently when brewing a high-gravity beer?
4
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2answers
309 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. ...
5
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3answers
1k views

How do you insulate a cooler based mash tun?

I have a Coleman 70 Quart Xtreme cooler that I've modified for my mash tun. I seem to be losing a lot of heat out the top. Are there any good ways to insulate it to help prevent heat loss?
6
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4answers
2k views

What are some methods to increase extraction efficiency and consistency?

I've got some irregular sugar extraction efficiency problems. My efficiency is regularly low. I need your help. :) I get anywhere from 60% - 85%. I've fine tuned my mill to the best of my ability, so ...
18
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9answers
14k views

How to add fruit to beer

What is the best way to add fruit to a beer? I'm afraid boiling it will break down the fruit too much (a muslin bag could fix this I guess), but I'm not sure how to add it to the fermenter without ...
11
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3answers
4k views

Will scaling a recipe from 5 gallons to 1 gallon introduce significant differences?

Will scaling a recipe down to 1 gallon (i.e.: dividing the amount of each ingredient by 5) produce a pretty close approximation of the results of a full 5 gallon batch? Are there any additional ...
10
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7answers
3k views

Aluminium boil pots: Heresy or not?

Are aluminium pots acceptable as boil vessels? They're cheap, but I've heard they can produce off-flavors. Any experiences with them?
14
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4answers
845 views

How do you cool wort?

More specifically, what methods exist to cool your wort after the boil, and what are there respective pros/cons?
6
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5answers
2k views

How are 10-gallon batches commonly fermented?

Currently I brew 5-gallon all-grain batches using my propane burner and 7.5-gallon brew pot. I've been considering buying a bigger pot and building a bigger MLT to do 10-gallon batches, but I'm not ...
10
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1answer
976 views

What does Irish Moss do?

I've heard that it helps clear the beer, but how does it do that, and how is it used? Further, are there any tradeoffs associated with using it?
3
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3answers
904 views

How do you sparge small amounts of grain in a partial mash recipe?

For less than around 2 pounds of milled grain in a nylon bag, do you need an elaborate sparging process? Do you need much of the equipment for an all-grain setup, or can you basically just soak the ...
6
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4answers
2k views

IPA recipe left very sweet, little bitterness or aroma

Very new brewer here, and I recently tried a generic IPA recipe doled out by my LHBS, and it ended up very sweet with little bitterness or hop aroma. The recipe is here: ...
6
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2answers
325 views

I want to make a Rauchbier. How do I go about smoking my grain?

I've never made a Rauchbier before. I have some pear wood that I've been curing for about 5 months now and would like to use. I've got an all-grain setup, but no smoker; I suppose I'll need to get ...
8
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2answers
1k views

Boiling with lid on or off?

In this answer it is mentioned that boiling with the lid on or off may make a difference in final gravity. Which do you recommend and why?
3
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3answers
5k views

Why is our Original Gravity low?

When brewing from an extract kit we always seem to be low in the Original Gravity department. It's usually not a lot -- something like 1.055 instead of 1.060. What might be causing this to happen? Is ...
5
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3answers
430 views

What's your favorite type of beer to brew… and why?

Many people have drastically different taste in beers. I can only imagine that carries over to the types of beer people love to brew. What's your favorite beer to brew yourself, and why?
7
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2answers
624 views

How long for a pellicle to drop when brewing lambic?

I made a saison earlier this summer. After primary fermentation was complete I took 3 gallons of it and added Wyeast Roeselare Blend. Two months later I added cherries and pecan chips. It formed a ...