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
383 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
502 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 ...
2
votes
2answers
474 views

Advice for filling a carboy

I'm fairly new to brewing, I've done 3 kits so far. Last time I brewed in a 23 litre, glass carboy but I found getting the malt extract into it really difficult. The only way I managed to do it was to ...
2
votes
1answer
251 views

Brewing with Tonka Beans

I am planning a recipe with Tonka Beans. At what point should I add them and approx. how many? I know that vanilla is usually added after primary. Should I do the same with these or can I add them ...
2
votes
1answer
134 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 ...
2
votes
2answers
668 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?
2
votes
1answer
102 views

What are the effects of storing unboiled All-Grain Wort at sub-lager temperatures?

Obviously it is better to immediately boil the wort when it is freshest, giving any wild yeist or bacteria as little time as possible to grow and contaminate the product. It is also a well ...
1
vote
5answers
662 views

Are there ways to make your own beer on the cheap?

I have more experience with infusions and other ferments. I'm ready to delve into beer making without buying an expensive kit. What's the best way to do this?
1
vote
1answer
63 views

How to adjust my wine?

I'm looking for some general advice/recommended reading, etc. I've made a few wine kits and they've all come out OK. I feel I have the general process down and I'm ready to start with perhaps ...
1
vote
1answer
10k views

corn beer steps and suggestions using a home stove

I am planning to make corn beer, what are the times you would suggest for mashing? Is there a way to make it on a home stove? Has anyone got experience with that? UPDATE A friend already does corn ...
1
vote
1answer
7k views

What is a grant?

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

Mashing raw spelt/dinkel

I just got a hold of some organic raw spelt that I would like to use in a wit instead of flaked wheat. Do I need to gelatinize the spelt? How do I do that? Should the grain be milled at some point? ...
1
vote
1answer
296 views

Does kegging require a fridge

I was planning on building myself one of these for the summer: http://www.homebrewtalk.com/f51/portable-igloo-cooler-kegerator-172047-post1990392/ I currently bottle all my beer and don't own any ...
1
vote
1answer
584 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 ...
1
vote
1answer
105 views

How did I manage to make apple sherry?

I have loads of apples in the garden and every year I make experimental 1-gallon batches of cider and apple wine (cider plus extra sugar). This year I tried to make a cider that wasn't ultra-dry, by ...
1
vote
2answers
175 views

Leftover Juicing Pulp in Beer?

I'm a very new homebrewer and this may be a really wacky question, but I'm curious nonetheless. Every time I've made fresh juice using a juicer, I'm at a loss for what to do with the leftover pulp, ...
1
vote
1answer
126 views

How to store leftover fermenting wine for reuse later?

I've got a decent amount of leftover wine (ginger) after racking from my primary to a couple of demijohns. I want to use this for the topping up when I eventually rerack in a few months' time but I'm ...
1
vote
0answers
660 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 ...
0
votes
2answers
56 views

Opinions on my hop schedule for double IPA?

Being only a third time brewer, and feeling ambitious and experimental i decided to step away from kit directions and experiment. anyone have experience with the following combo? any opinions on how ...
0
votes
3answers
163 views

Can you use tincture method to infuse fruit?

Does anyone know anything about Tincture? I know adding fruit to beer can be unsanitary. Would it work to Tincture fruit and add to my brew secondary?
0
votes
1answer
46 views

Natural hard cider from Apples to Alcohol no additives. Is this possible?

I juiced some apples, took off all the sediments from the top, placed those in my brew bottle, and poured the fresh made apple juice in. (I made it as sloppy as I am explaining it.) I then poked a ...
0
votes
3answers
241 views

Softening Hard Water

I have city water at my house which our Regional Water Authority states has a Hardness of 112.10 mg/l. I would like to get this down by 62 points, but not sure what the best way to do this without ...
0
votes
2answers
541 views

Adding Burton Water Salts to Partial Mash

I'm going to attempt an partial mash ESB. I will use distilled water and add burton salts. I know I need to add the salts to my mash water, but I've read if you are doing extract you just add it to ...
0
votes
2answers
71 views

Airlock not pressurized, any explanation other than a leak?

I'm in the primary fermentation of mead, using one of these "big mouth bubbler" 5 gallon fermenters and an S airlock. Initially, when the fermentation was really vigorous, the airlock behaved as ...