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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2
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2answers
696 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
135 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
3k 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 ...
8
votes
2answers
2k 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 ...
7
votes
2answers
1k 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
8k views

Proper Way to Store Yeast

What is the proper way and temperature to store yeast?
6
votes
3answers
3k 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 ...
27
votes
2answers
848 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 ...
4
votes
3answers
618 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 ...
5
votes
1answer
122 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 ...
17
votes
4answers
2k 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
2k 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 ...
3
votes
1answer
291 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
389 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
519 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 ...
7
votes
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 ...
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 ...
6
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 ...
3
votes
1answer
417 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
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 ...
6
votes
2answers
664 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
177 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
350 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
1k 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
2k 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
2k 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 ...
9
votes
5answers
1k views

Shorter Brew Day

For all grain brewers, what part of the brew session lends itself best to shortening the total brew session. Time is tight for me these days and shortening up the brew session a bit will certainly ...
12
votes
3answers
5k views

What is the point of mashing out?

I know it stops the enzymes from breaking down any more sugar, but is there any other point to it? Will I notice any difference in the final product if I just got straight to sparging? Also, if my ...
8
votes
3answers
3k views

Is there a more durable alternative to a plastic auto-siphon?

Right now I am using the standard fermtech plastic auto siphon, but it already broke and it's a pretty flimsy and poorly designed way to siphon beer (the plastic piece in the tip broke and it can't ...
5
votes
2answers
544 views

bottle filling without a rapid bottler

I'm about to bottle my first coopers home brew and i dont have a rapid bottler. Can I pour it straight from the tap or will I have problems?
7
votes
2answers
429 views

Extract late with a full boil?

If you can do a full wort boil with extracts is it still beneficial to be adding extract late to avoid color changes and the like? What would happen to hop utilization with extract late in a full ...
5
votes
1answer
247 views

Estimating Alpha Acids of Home Grown Hops

For the homebrewer that grows and harvests his/her own hops; how best can one approximate the alpha acids in the hops they have? Is it worth it or should brewers stick to using home grown hops for ...
6
votes
2answers
1k views

What is cold steeping?

What is cold steeping specialty grains all about? How do I do it? What does 'cold' really mean? How long does it take? Advantages and disadvantages?
2
votes
1answer
8k views

What is a grant?

How is it used? What does it do?
1
vote
1answer
604 views

Brewing a braggot.

How much honey do you need to put into a beer recipe before you can really call it a braggot? I am sure the taste is largely subjective. I want to brew a beer with 1/3 Honey, 1/3 2-row, 1/3 wheat. I ...
3
votes
2answers
510 views

When to dry hop a barley wine

I was planning on aging my barley wine in a carboy. Is it appropriate to dry hop upon transfer to the secondary for aging. Or would it be better to dry hop after I consider the aging process to be ...
6
votes
4answers
2k views

Brew day notes template [duplicate]

Possible Duplicate: What is the best brewing log sheet to use? One of the things I'm guilty of being terrible at is note taking. I know I should keep track of temperatures, times, tastes, ...
4
votes
5answers
753 views

Cloning commercial beer

Where do you turn for good sources of info when researching a commercial beer you want to brew yourself? Magazines, web or the brewers themselves.
6
votes
1answer
241 views

Priming still possible after bottling

I must have been really lucky with my yeasts so far but usually my beers turned out nicely carbonated without any priming. The last batch though is really flat. Is it still possible to prime in the ...
2
votes
2answers
4k views

Ale bottle conditioning temperature

For bottom-fermented beers the conditioning/storage temperature is crucial and supposed to be really low (32F / 0C). Is this the same for top-fermented beers or is conditioning / storage at higher ...
3
votes
2answers
433 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
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 ...
7
votes
5answers
597 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 ...
4
votes
1answer
594 views

Small batch size brewing trub issues

Five gallon batches generate a certain amount of trub in the fermenter. However, its a relatively small percent of the total batch. I am interested in trying some 2 gallon maybe even one gallon ...
4
votes
2answers
1k views

Preparing Cherries for Secondary

A related question was asked about fruit in general but it didn't answer a particular question I have. I have 6 pounds of fresh cherries ready for a holiday beer. I'm planning on cleaning/sanitizing ...
2
votes
1answer
140 views

Glucan rest necessary

I am brewing all-grain and have in the past always held a glucan rast when mashing. I am trying to speed up my brewing process and that rest of course slows me down quite a bit because of the heating ...
3
votes
1answer
427 views

What is a swamp cooler?

What type of equipment do you need to build one? How do you use it? What are the realistic expectations of using one?
3
votes
2answers
525 views

Open Fermentation Process

Can open fermentation be done simply by putting the fermenting beer in a bucket carboy and covering it with foil? The purpose of the foil would be to just keep airborne contaminants from falling into ...
4
votes
1answer
961 views

Maturation - what does it mean?

Homebrew recipes often give information along the lines of "6-8 weeks maturation". What exactly does maturation mean here in terms of conditions? Is it the same as a secondary? Can the beer "mature" ...