Ways of using tools and tricks to accomplish a task. May refer to any portion of work during any stage in the brewing or fermenting process.

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9
votes
4answers
7k views

What malt should I use to get a red beer?

So, I want to make a red beer, what is the best malt to get this color?
2
votes
4answers
3k views

Infusing a beer with grapefruit

I was recently at a beer festival and one of the breweries (Fulton) had a delicious pale ale that had been infused with grapefruit. I asked the brewer how they did it and he told me that the night ...
11
votes
2answers
11k views

What is wet hopping and how does it differ from dry?

Specifically what types of beer would you use wet hopping for and how does it affect the flavor/process differently than dry hopping a beer?
8
votes
2answers
229 views

Fly Sparging: Can I start boiling straight away

I fly sparge directly into my boil kettle and in general I have the heat on while I'm doing this. When this was on my stove it wasn't powerful enough to get the water boiling before finishing the ...
5
votes
2answers
1k views

Detriment of gelatin fining on flavor or aroma

Does using gelatin effect aromatics or flavor appreciably? I was reading this post about using gelatin. I have one keg that I use as a cold conditioning vessel (sort of like secondary), and I was ...
3
votes
1answer
211 views

Adding water before bottling

Ok. Sorry if this has been asked. I really did try to research it. LOL I did my first batch of American Amber Ale, and made a few mistakes. I didn't take an initial gravity reading, and I think I ...
6
votes
2answers
747 views
9
votes
5answers
461 views

Dry malting - a crazy idea?

A lot of talk is about dry-hopping in order to bring out the aroma of hops lost during the boiling process. Could a similar approach be used for malt? That is, could the addition of crushed grains to ...
5
votes
2answers
288 views

What are the steps in recapping overcarbonated beer?

What are the steps involved in recapping a bottle of beer for any reason (e.g. if too much priming sugar is added, if a cap appears to be defective or failing, etc)?
14
votes
4answers
3k 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 ...
14
votes
3answers
903 views

My keg is empty. Now what?

So I kicked my first Corny keg and need to get the keg and the system cleaned and ready for another batch, which might not be ready for some time. What's my process here?
3
votes
3answers
290 views

Any special considerations (besides taste) when brewing with mineral water?

I understand that a good rule of thumb for brewing water is that if it tastes good it's good to use for brewing. Most of these nine springs that i've tried are way too mineraly to my taste but "7 ...
5
votes
2answers
1k views

When to add fresh ginger?

I am considering brewing an Amber ale with a bit of ginger in it, but I don't know whether I should treat it more like a spice and steep/boil it, or more like fruit, and rack onto the ginger for a ...
8
votes
5answers
2k views

How can I fill bottles from a keg and maintain pressure

I've been kegging for awhile now, but I still haven't managed to successfully fill bottles from my kegs without losing all pressure. I don't have a counter pressure beer filler or a Blichmann Beer ...
1
vote
0answers
476 views

Infomation about the Still from M.A.S.H [closed]

i was wondering if anyone knows of any recreations of Hawkeyes Still for the TV show MASH? or really even just some basic infomation about similar Still setups would be amazing. at this point its ...
4
votes
1answer
464 views

Aging a naturally carbonated ale that was bottled from a keg

Okay, let's see if I can keep this question brief--I have a lot of followup questions that go with this so it may be difficult. Background: Last year I decided to start doing an annual Birthday Brew ...
6
votes
3answers
4k views

Re-use the mini kegs that are used in 'Krups Beer Tender' for home brewing?

For me, these 5 liter kegs seem like the perfect device for storage as well as remaining fresh when making beer. I understand there is a way to remove the top piece of the mini keg with some type ...
5
votes
3answers
1k views

Cleaning out beer lines

How often do you need to clean out your beer lines when using a home draft system? What type of cleaner do you use? Can I leave sanitizer in the tubing when a line isn't in use?
2
votes
2answers
550 views

Checking for CO2 leaks

If you have an at home draft system, how do you check for leaks in the CO2 side of the set up? How often do you need to check for leaks?
5
votes
1answer
123 views

How do I clean a sankey pump?

What is the best way to clean a sankey pump it after I use it so it doesn't get moldy inside?
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 ...
7
votes
2answers
1k views

Dry hopping without secondary fermentation

I have so far only done bottom-fermented beers without transferring into a second vessel for secondary fermentation. If I wanted to do some dry hopping with this technique, when is the best time to ...
5
votes
2answers
643 views

Brewing with veggies

This may be more of a wiki than a specific question, but has anyone ever tried brewing with vegetables? If so, what is your experience? I'm considering mostly root vegetables. carrots, beets, ...
9
votes
2answers
3k views

Proper Way to Store Yeast

What is the proper way and temperature to store yeast?
6
votes
3answers
2k views

Yeast Starter Steps

I want to make a yeast starter for a lager. I even went out and got a 3000 ml Erlenmyer Flask. According to mrmalty.com's calculator I need 506 Billion cells. With the two vials of White Labs yeast ...
24
votes
2answers
720 views

How to clean yeast

I like reusing yeast to save money, and I like having my own "house" yeast. However sooner or later my yeast eventually dies and becomes unusable. I have a feeling that each time I repitch, I'm ...
3
votes
5answers
1k views

Warming up a demijohn / carboy

As a continuation to my previous question about a very slow fermentation of sloe wine, I think my demijohn is just too cold where it is. I haven't taken readings - I'm still fuzzy on how - but judging ...
4
votes
3answers
502 views

What is the proper method of pitching a starter?

What's the proper method of pitching a starter? Do I just pour the whole thing in or do I need to "harvest" a certain portion of it? I just started using starters (.25-.5 Gallons water + 2-4 cups ...
4
votes
1answer
787 views

Is Mixing Yeast OK?

Say I wanted to make an ale which has some of the banana characteristics of a Belgian yeast, but also wanted some of the citrusy flavors of an American ale yeast. Could I achieve this by making a ...
5
votes
1answer
112 views

Preparing Yeast

I've been reading the How To Brew book, and it (amongst other sites) recommends rehydrating yeast before pitching it. http://www.howtobrew.com/section1/chapter6-5.html Some sites suggest adding a ...
15
votes
4answers
1k views

Reusing yeast at home

Reusing yeast at home is something I'm incredibly interested in, but haven't found the time to learn enough about it just yet. What are the basic steps for harvesting, cultivating, or whatever other ...
11
votes
1answer
1k views

How do you pitch additional yeast for bottling?

This is a follow on to my other question about when you would need to pitch additional yeast for bottle conditioning. Assuming you know that you need to pitch more yeast before bottling to ensure ...
11
votes
4answers
18k 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 ...
3
votes
1answer
269 views

recapping my bottles? Will it ruin the outcome of my beer?

I bottled my first batch of homebrew and didnt fill the bottles all the way. So the next day I opened the bottles and poured some more beer into them and recapped them.. I this going to mess up the ...
2
votes
2answers
357 views

Should steeping grains be crushed differently than mashing grains?

Looking at the process for steeping grains I see that it omits a vorlauf. Would crushing steeping grains in the same way as mashing grains produce too much fine particulate? Should wort from ...
2
votes
2answers
406 views

How to treat Brettanomyces for secondary fermentation?

I'm wanting to add some Brettanomyces lambicus to an old ale after it has been moved to a secondary fermentor (it should be in the 7-8% ABV range at this point, and the primary yeast will be Wyeast ...
6
votes
2answers
2k 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 ...
3
votes
5answers
661 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 ...
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 ...
5
votes
6answers
1k views

Alternative/Non-traditional Brewing Practices

Brew in a bag. No chill. Olive Oil aeration substitute. Overnight mashing. Batch Sparging. The list continues. These types of techniques are great and frequent areas of discussion in the home ...
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 ...
3
votes
1answer
280 views

Controlling exothermic heat from primary fermentation with A/C cooling duct

In terms of brewing with Ale yeasts, I understand that fermenter temps can increase up to 10 degrees, or more, than the ambient room temperature. As a "cheap" method for keeping the temperature of the ...
8
votes
4answers
930 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 ...
6
votes
2answers
363 views

Clarification for a low-flocculating yeast

I'm brewing a batch using WY2565 Kolsch which mentions that is low-flocculating and that it "remain in suspension post fermentation. It requires filtration or additional settling time to produce ...
7
votes
2answers
2k views

Gelatin for clearer beer

Does gelatin work for clarifying beer? If so: How much do you use? When do you add it? How do you prepare it? (Do you boil it in water? How much water to dissolve the gelatin?)
4
votes
1answer
143 views

Long cooling before pitching — aerate now or later?

This is a follow-up to this question: Long cooling before pitching -- read that for background. I aerate to add oxygen to my wort by pouring back and forth between buckets. If I wait before ...
5
votes
1answer
255 views

Ramping temperatures during fermentation

What is the appropriate way to ramp temper when say brewing a Belgian beer? Would I expect to have off flavors from the higher temps? What's the best range for ramping? Do I actively manage the temp ...
5
votes
3answers
870 views

How do I do a decoction mash?

I've brewed a number of all grain beers and have been reading a bit about decoction mashing. However the explanations I've read have been a bit complicated. How do I do a decoction mash?
7
votes
3answers
1k views

Why was original gravity high by .010?

Recently brewed a dry stout extract kit. Boiled 5 gallons on propane. Steeped 2 lbs of roasted malt, crystal malt and flaked barley at 155-160 F. Extract was 6.6lbs of Coopers Light LME. As usual, ...
5
votes
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 ...