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

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1answer
151 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 ...
2
votes
2answers
926 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. ...
5
votes
1answer
2k 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
votes
3answers
595 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 ...
5
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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
1k views

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
votes
2answers
632 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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vote
2answers
140 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
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?
0
votes
2answers
222 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
963 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
2answers
393 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
votes
2answers
912 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
816 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
510 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
votes
3answers
642 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?
3
votes
4answers
176 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
votes
8answers
2k 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
votes
3answers
910 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
274 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. ...
2
votes
3answers
837 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?
11
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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 ...
8
votes
1answer
2k views

When brewing a chocolate stout, should the cacao nibs be added in the boil, the secondary, or both?

When using cacao nibs to brew a chocolate stout, should they be added in the boil (if so, when?), in the secondary fermenter, or both? Is there a better ingredient to add to produce the chocolate ...
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 ...
4
votes
1answer
224 views

Anyone have experience doing a decoction with a pressure cooker?

How were the results compared to a traditional decoction? Any tricks to know about? Edit: For some context, see here.
10
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1answer
899 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?
6
votes
2answers
313 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 ...
7
votes
2answers
566 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 ...
8
votes
2answers
989 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?
5
votes
3answers
423 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?
6
votes
2answers
354 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
4answers
801 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 ...
6
votes
4answers
579 views

How should bulk DME be stored?

Related to this question, but I'd like to get a 50 lb. bag of pilsner DME from the LHBS to use over the course of 3-6 months. Can it be stored like grain, or are there additional considerations that ...
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 ...
8
votes
3answers
354 views

Hops: Buy vs. Grow

Is it worth it to grow my own hops or should I just buy them somewhere?
9
votes
3answers
6k views

Consequences of infection in a beer?

Everyone learns during their first brewing experience that you have to carefully sanitize anything that touches your wort after the boil to avoid infection. What happens when wort gets infected? How ...
4
votes
2answers
734 views

How can I prime for bottle conditioning without oxidizing the beer?

I'm probably being too paranoid here, but what's the best way to make sure the priming sugar (I tend to use corn sugar boiled in a few cups of water for 5 minutes and then cooled) is thoroughly mixed ...
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 ...
6
votes
1answer
6k views

How to adjust alcohol content of a beer?

I have read stories about people brewing beer with an extremely high alcohol content, and am curious about how they do it. At a basic level, I know that alcohol is a byproduct of yeast breaking down ...
3
votes
2answers
470 views

Good holiday beer recipes? [closed]

I'm getting ready to brew up a holiday batch to bring to parties and give as gifts, etc. Any suggestions on a good one? I'm thinking a cranberry beer might be surprising and delicious...
1
vote
0answers
140 views

New Wyeast private stcok yeast strains? [closed]

Has anyone had any experiences with the new Wyeast Private Reserve yeast strains. I just bought a Cask Ale, and wondered if anyone had tried a beer with it yet?