Tagged Questions

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

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6
votes
4answers
829 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 ...
7
votes
4answers
8k views

Why is our beer not carbonating?

We've made a few batches of beer and our recent batches have not ended up as carbonated as previous. I think the beer has been stored in a cooler place but I'm wondering if that is the only reason. ...
6
votes
4answers
605 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 ...
9
votes
5answers
1k views

What is the minimum amount of equipment to dabble in All-Grain?

What is the minimum amount of equipment I need to have to brew very simple all-grain recipes? Bonus points for cheap & easy-to-find equipment. I'd like to go all-grain eventually, but for the time ...
14
votes
4answers
4k views

How can I avoid a lot of foam in the first pint from the keg?

Whenever I go to get a pint from the keg, the first pint is always foamy. I have to fill the glass up about 1/3 of the way and dump it out, just to the pour actual beer. I usually carbonate by ...
10
votes
3answers
949 views

What effects will the type of water have on beer?

For instance, will hard water really change the taste that much?
9
votes
3answers
7k 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
740 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 ...
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 ...
15
votes
9answers
8k views

How to add coffee/chicory to beer?

We have made a few coffee beers. Once we used a cheap coffee by brewing a strong pot and adding to the boil. It turned out very acidic. The next beer we brewer we went with a little higher OG 1.070 ...
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?
4
votes
1answer
228 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.
0
votes
2answers
226 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, ...
5
votes
4answers
697 views

Reusing Yeast From previous Fermentation

When I finish fermentation I am left with a large amount of extra yeast in the bottom of the carboy. Can I reuse this yeast in any way? Hopefully to avoid buying yeast again every single batch?
7
votes
2answers
3k views

What effect do different types of yeast have when creating a recipe?

What happens when you use different types of yeast? Does it change the flavor? I'm not talking about mixing different types of yeast in the same recipe.
9
votes
3answers
2k views

What is the best type of beer to brew for a beginner?

What is the best type of beer to brew for a beginner?
8
votes
2answers
2k views

When bottle conditioning, when should I re-yeast, and how much yeast should I add

I have a Chocolate Cherry Stout that is currently in secondary on fresh Cherries. It has been sitting on the cherries for 2 months now. As I prepare to bottle I want to be sure I have enough, healthy ...
12
votes
9answers
452 views

Book for beginners

What book would you recommend for a beginner hoping to start with extract recipes or from an extract kit?
20
votes
7answers
37k views

If/When to move to secondary fermentation

Digression from What's the point of secondary fermentation? What are the good rules of thumb for determining a. whether to use secondary fermentation at all and b. when to move from primary to ...
14
votes
7answers
7k views

How do you cool a lager on a budget?

What techniques would you suggest for cooling a lager during the lagering phase? Further, how important is the stability of that temperature?
8
votes
1answer
3k 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
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
5
votes
3answers
149 views

Which brewing podcasts do you listen to?

Which are the essential podcasts that should be on my ipod right now?
13
votes
7answers
8k views

Is it OK to starting fermentation while wort is still warm?

I'm just getting started, so in my first couple batches I realized I had a problem cooling the wort all the way down to 60°F/16°C recommended by my instructions. I boil all of my water, but I don't ...
29
votes
6answers
7k views

How likely is contamination in an average batch?

I sanitize everything; carboy, bottles, bottle caps, tubing, funnels, etc; because I was essentially told that my beer would turn to deadly poison without it. I accept sterilizing the lot once ...
10
votes
8answers
5k views

How do I cut my extract brewing cost?

I'm trying to reduce my cost-per-beer, without investing in an all-grain setup. I know I'm pretty limited with what I can tweak (can't get around needing sugar, yeast, and hops), but here in Montana ...
3
votes
2answers
478 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?
4
votes
6answers
611 views

What type of beers stand up to temperature variation during fermentation?

I've just moved from a Condo into a house, where I am now paying for heat. In the area that my Domestic Sergeant Major has permitted me to brew in, the temperature varies from 16° to 21° C throughout ...
8
votes
8answers
2k views

Are some types of beers easier to brew than others?

I'm just getting started with home brewing. Are some types of beer easier to brew than others? Would you suggest starting with a certain type for my very first brew?
45
votes
4answers
3k views

What equipment do I need to buy to start making beer?

What is the minimum equipment to start brewing some good beer at home?
2
votes
1answer
206 views

Pumpkin Spiced beer

I was looking at your pumpkin beer recipe and I really want to brew that beer soon. The recipe sounds great, I just want to know the exact boil times and what exact time to add the ingredients, ...
9
votes
1answer
733 views

Making a Yeast Starter

It seems that there are varying opinions about the size your starter should be. What is the basic rule-of-thumb for 5 and 10 gallon batches? How much water should be used? How much malt/malt ...
7
votes
3answers
741 views

Bottling homebrew late

My guess is that my homebrew will be done fermenting while I am out of town. Is there any harmful effects if I don't bottle it until a few days after the fermentation process stops?
6
votes
5answers
905 views

How do you characterize “Breakfast Beer”?

What makes a good breakfast beer? Thinking of brewing something for an upcoming eggs and kegs event. Any clones of Founders Kentucky Breakfast Stout out there?
12
votes
12answers
3k views

What is the best book for beginning home brewers?

What is the best book for beginning home brewers? ** Please post 1 book per post, then the resulting votes will show what most people consider to be the best book.
6
votes
8answers
3k views

Is there such a thing as malt-free beer?

I am allergic to malt and thus need to avoid it. I currently drink hard ciders, brandy, and wine. Are there any brew kits out there that does not use any kind of malt as an ingredient? I am trying ...
6
votes
3answers
1k views

How do you degas an empty Sanke Keg?

When folks legally acquire Sanke kegs for conversion to kettles, mash tuns or HLTs, the first step is often to relieve the pressure inside the keg before dismantling the spear and valve. How best is ...
7
votes
3answers
1k 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 ...
6
votes
2answers
201 views

Best Resources on Getting Started?

I have several food allergies and a big one is malt. Because I thirst for a good beer once in a while and the difficulty of finding beer I can drink, I am entertaining the idea of brewing my own beer. ...
12
votes
3answers
2k views

Should I ferment a new batch directly on the yeast cake generated by the previous batch?

I'm going to re-use the yeast cake from a low-gravity batch to ferment a high-gravity batch. Can I just put the wort directly on it? Does it then need to be agitated? Is it worth the risk of ...
5
votes
4answers
2k views

What is Extract Twang?

This term pops up from time to time and it often cited as a reason to go to all grain. But maybe its because I don't really know what it tastes like. Do you believe in extract twang? How do you get ...
4
votes
2answers
598 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. ...
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 ...
11
votes
5answers
5k views

Early vs Late secondary fermentation

When do you start your secondary fermentation? Some people wait until the bubbles of the wort stop completely, others leave the wort in the fist fermenter for 3-4 days and then move on to secondary ...
13
votes
2answers
1k views

Sanitation & Dry Hopping

Is there any risk of wort infection by not sanitizing hops before dry hopping?
7
votes
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 ...
3
votes
2answers
765 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 ...
18
votes
1answer
1k views

Partial vs. Full Voume Wort Boil

The starting postion for most new extract brewers is to use a partial boil set up. Defined as using a pot smaller than the intended batch size, all the ingredients are boiled in a smaller volume. ...
12
votes
4answers
20k views

How to grow yeast?

I have read that it is possible to grow your own yeast, but I have not been able to find exact instructions. I would like to grow my own yeast so that I don't have to spend money on those small ...