Tagged Questions

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

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14
votes
4answers
5k 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
votes
8answers
6k 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
votes
6answers
1k 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
votes
4answers
177 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
votes
3answers
656 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
votes
3answers
11k 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
votes
5answers
976 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
votes
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
votes
3answers
2k 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
votes
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
votes
3answers
871 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 ...
6
votes
2answers
3k 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
votes
1answer
3k 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
votes
17answers
850 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
votes
5answers
741 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
votes
3answers
354 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?
9
votes
6answers
3k 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
votes
3answers
890 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
votes
2answers
947 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 ...
14
votes
6answers
8k 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
votes
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
votes
3answers
921 views

What should be done differently for high-gravity beers?

What, if anything, should you do differently when brewing a high-gravity beer?
4
votes
2answers
280 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
votes
3answers
992 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
votes
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 ...
17
votes
6answers
11k 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
votes
3answers
3k 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
votes
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
votes
4answers
809 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
votes
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
votes
1answer
908 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
votes
3answers
841 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
votes
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
votes
2answers
314 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
votes
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
votes
3answers
4k 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
votes
3answers
424 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
votes
2answers
580 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 ...
13
votes
4answers
2k views

How can I maximize dry hops aroma?

I recently made an IPA. I put an ounce of Cascade pellets in the secondary (for a 23-litre [6-U.S.-gallon] batch), but there is hardly any hops aroma in the finished product. By the end of the two ...
6
votes
2answers
355 views

How much does a full boil affect things?

I've seen a few threads here and there saying that one thing to do as soon as possible is start doing a full boil (5 gallons in the boil instead of ~3 in the boil with ~2 of water added later). For ...
6
votes
8answers
2k views

Which commercial bottles are good for repurposing?

I bottle condition my beer, and in the past, I've always just reused commercial beer bottles (I never understood paying for empty beer bottles when I could buy them full of tasty beer!) Are there are ...
21
votes
12answers
23k views

What can I do with my spent grain after mashing?

After brewing a batch of beer, I always end up with ~14 lbs of spent grain that I usually just toss in a pile in the corner of the yard. Are there better things to do with it (i.e. cooking, baking, ...
8
votes
3answers
357 views

Hops: Buy vs. Grow

Is it worth it to grow my own hops or should I just buy them somewhere?
6
votes
2answers
3k views

How do I convert between all-grain and extract recipes?

If I have an all-grain recipe, and I want to convert it to an extract or partial-mash recipe, the easiest way is to replace the base malt with malt extract. Conversely, converting an extract recipe to ...
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 ...
13
votes
9answers
923 views

What are some good online sources for recipes?

What are some good online sources for recipes? Please specify the type of recipes the site has (extract, all-grain, mead, cider, etc.).
4
votes
2answers
89 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 ...
3
votes
3answers
829 views

Per-bottle priming tablets?

The "Why is our beer not carbonating?" question mentions "sugar tablets". I am aware of a product called "prime tabs", but as far as I can tell that product is not longer being produced. I have used ...
6
votes
3answers
1k views

How can I make sure my bottle cap is sealed tightly?

I have concerns over why our beers are not carbonating properly. One suggestion was to check and make sure the bottles are sealed properly. What might be a good way to do this?
6
votes
4answers
820 views

Does bottle color matter for a given beer style?

With clear, green, and brown bottles abound (e.g., Corona, Heineken, and Yeungling respectively), is there a hard and fast rule for what color of bottle to use for a given beer style? Also, are brown ...