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.
6
votes
1answer
215 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
3k 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
305 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
428 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
399 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 ...
3
votes
1answer
440 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 ...
3
votes
2answers
551 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
98 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
376 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
434 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
403 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" ...
5
votes
2answers
156 views
Dispensing beers at two different pressures?
I'm working on getting a dual-tap kegerator. Is it worth it to pay the extra to dispense two beers at two different pressures? I can see dispensing a low-carbonation ESB and a high-carbonation ...
6
votes
2answers
192 views
Homebrewing: Decoction Mashing
Many beers, especially German, are produced with a method called decoction mash. In that, the rising of mash temperature is achieved each time by talking a portion of the MASH, boiling it, and adding ...
5
votes
3answers
827 views
Remedy for a Stuck sparge
How do you fix a stuck sparge? Are there any tricks too getting a sparge running again when it slows to a trick or even stops completely?
(This is not intended to be a "how to prevent" the stuck ...
4
votes
1answer
265 views
Use of a mash screen
I have recently had some problems with my false bottom and want to experiment with a mash screen. This might be a bit of a stupid question but I have never used one before:
Can you do the mashing with ...
7
votes
2answers
317 views
Starter and smack-packs
Is making a starter a good idea when using a larger activator pack from Wyeast?
Should you smack the packet and add it to the starter, or add it after it swells?
4
votes
1answer
125 views
Would you trust this starter?
I had one WLP001 vial of yeast that was only 14 days past its "best buy" date. I made a starter on a stir plate 2 full days before brewing. I got good growth as estimated by an increase in creamy ...
7
votes
2answers
371 views
Cask beer at home
Anyone have a good source for getting smaller versions of a firkin for home use?
I am interested in casking some beer at home for parties and special occasions.
Are there any good links out there for ...
5
votes
2answers
961 views
Can I add finings after fermentation has begun?
My first all-grain batch was, er, a bit hectic. I forgot to add my Whirlfloc tablet in the last ten minutes of the boil.
I know I can use isinglass for fining at room temperature, but my brew ...
4
votes
3answers
1k views
How do you filter at home?
I thought I'd ask this after reading Brewchez's effects of filtering question.
I personally don't filter at home, for the most part. I generally make dark beer, and people who drink my beer ...
4
votes
3answers
503 views
Measuring Gravity
What is the usual procedure for measuring gravity? Is it typical to just take an original and final gravity measurement or should measurements be taken throughout? I've heard people talk about ...
8
votes
3answers
700 views
Using Multiple Strains of Yeast in the Same Batch?
I've been thinking about this recently, so I figured I'd ask it here. Is there any reason you couldn't use two strains of yeast in the same batch of beer? For a particularly high gravity amber ale, ...
8
votes
2answers
606 views
Effects of different boil intensities
What are the effects of having a super rapid crazy boil vs. a very slow, slightly rolling boil, and the different stages in between? If you're boiling 6 gallons on an electric stove or trying to do ...
3
votes
1answer
160 views
Basic information on priming
I'd appreciate a little input on "Priming": How do you do it? Which sugars do you use? Do you use it for all your beers and if not for which ones?
18
votes
7answers
970 views
About going all-grain
I have made 7 or 8 extract brews over the past year and am interested in moving up to all-grain. What equipment is needed, and what steps are added to the process.
4
votes
2answers
413 views
Using flakes in a mash
Do you just mix them with the grains or cook them first to get them gelatinized? What are the pros and cons of each method? What portion of the fermentables can be in flake form?
3
votes
1answer
808 views
stepping up a yeast starter
I followed the instructions in Palmer's "How To Brew" (along with some modifications from a Jamil interview that I heard), for getting a yeast starter going. It is now sitting on my stir-plate, with a ...
4
votes
1answer
558 views
Does filtering beer strip flavor, aroma and/or color?
In the quest for super clear beer (and increase shelf stability) some brewers like to filter their beer.
What impact does it have on flavor, aroma and color?
Which aspects of flavor (hops only, malt ...
8
votes
3answers
297 views
Is aeration necessary if you overpitch?
We all know that aeration is necessary for yeast growth. Does it facilitate more than that? If you massively overpitch, on a previous yeast-cake for example, do you need the same amount of dissolved ...
6
votes
3answers
823 views
Why is it bad to pitch too little yeast?
What are the effects of underpitching your beer?
We have an answer for over pitching, I think we need the complete set.
9
votes
1answer
2k views
Why is it bad to pitch too much yeast?
What are the effects of over-pitching? Where is the line for, say, a 1.050 beer?
There is also a question for to under-pitching.
9
votes
2answers
539 views
Fruit for fruit beers
What are the best fruits for brewing fruit beers?
Some fruits appear to be classics like cherries raspberries. Some fruits you rarely hear about like kiwi and papya.
Which fruits have flavor ...
3
votes
1answer
150 views
Grains for Mashing and Grains for Steeping
Does anyone have a list they care to post that lists the "must mash" and "steepable" grains?
Might be nice content for the site overall.
5
votes
4answers
1k views
Can a twist-off bottle be capped?
Out of curiosity (and appreciation for Boulevard's bottle's form-factor), can a twist-off bottle be reliably capped?
4
votes
1answer
149 views
Cereal Mashing for Adjuncts
What is the step-by-step process for cereal mashing adjuncts?
Please include temps and grain to volume ratios.
9
votes
1answer
288 views
Adding Oak Flavor/character to beer
Short of buying an oak barrel, what forms of oak are available to the homebrewer for getting oak into yuor beer?
Are they available with different levels of toast?
Are some forms easier to sanitize ...
5
votes
1answer
623 views
Cleaner wort out of the Kettle
What are the benefits of completely seperating hot debris, hot break and cold break from the wort?
Getting these things out of the wort and putting nothing but clean and clear wort in the fermentor ...
6
votes
3answers
6k views
At what temperature should a lager be fermented?
When fermenting a lager, what temperature should it be held at for best results?
3
votes
1answer
205 views
force carbonating a scotch heavy ale
I am brewing a scotch ale currently and haven't been able to determine how many volumes of co2 that it should have? also, what pressure should I put the beer under to carbonate to that many volumes. ...
8
votes
3answers
722 views
How do you get the bag of hops into the carboy and then remove it?
I always have a difficult time getting the hops in the carboy and then removing it when dry-hopping. What's the trick?
7
votes
3answers
1k views
Should I purge my carboy with CO2 before racking to secondary?
I'm thinking this might help prevent oxidation.
7
votes
1answer
1k views
Whirlfloc versus irish moss - pros and cons?
What are the pros and cons of using irish moss versus whirlfloc tablets for clarifying beer?
3
votes
1answer
170 views
Single stage/ two stage for all grain?
I into my 3rd generation of homebrew ideology and need some input.
At first, I was a dedicated workhorse of the early microbrew scene, constructing a a welded stainless 10 gallon outfit in my ...
6
votes
2answers
2k views
Crushing malt without a mill
What's the best way to crush malt if you don't have a mill at home?
How much malt would you venture to crush that way?
3
votes
2answers
695 views
Pellets, Plugs and Whole Hops
Hops come in three formats pellets, plugs and whole-leaf. Plugs are whole leaf hops that have been compressed into a little cake usually 0.5 ounces in size.
What are the ups and downs of using ...
8
votes
2answers
892 views
Steeping Specialty Grains
What is the proper procedure for steeping specialty grains while extract brewing?
Temp, time, grain bags or not.
4
votes
3answers
1k views
Are Sparge Arms Necessary
Do you really need a sprinkler of some sort to sparge?
Does it really improve the lautering process?
How fancy does a sparge arm need to be, does it really have to rotate or can it just sprinkle all ...
6
votes
2answers
508 views
Yeast starter temperatures
What temp guidlines apply to doing a yeast starter?
Should the starter be at the intended fermentation temp?
Should it be higher for good growth/activity?
Should it be lower to keep it clean ...
4
votes
2answers
441 views
Propane tank usage in winter time
Today is 14F here in the northern suburbs of MA. In the winter time it can be tough to brew outside if you are a propane cooker brewer such as myself.
When the tank is going full bore it tends to ...
