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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14
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4answers
5k views

How to Properly Oxygenate Wort

How much oxygen do I need to put into my wort? I've heard that homebrewers need to aerate with an oxygen stone and either aquarium pumps or oxygen. Is this true, or is shaking my carboy enough to ...
21
votes
12answers
36k views

Too long in Primary Fermentation?

What's the maximum amount of time for primary fermentation, assuming the beer is going straight to bottles next? Will it over ferment and then fail to carbonate, if left too long in a carboy?
17
votes
8answers
425 views

Brewing with a deadline

Occasionally I need to brew beer for an event, and I procrastinate. One time, I brewed a pretty hefty IPA, and went from boil to bottle (keg, actually) in about 10 days. It was pretty malty, ...
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 ...
17
votes
7answers
11k views

How to add fruit to beer

What is the best way to add fruit to a beer? I'm afraid boiling it will break down the fruit too much (a muslin bag could fix this I guess), but I'm not sure how to add it to the fermenter without ...
15
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 ...
18
votes
7answers
1k 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.
15
votes
6answers
9k views

What's the difference between primary & secondary fermentation?

Over here PJ asked "How do you differentiate primary to secondary if you keep it in the same bucket?"
5
votes
5answers
6k views

Can I use wine yeast to ferment beer?

Can I use wine yeast to ferment a beer? What sort of problems might I encounter that are unique to wine yeast trying to ferment malt sugars? What sort of flavor differences might I encounter?
3
votes
1answer
277 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 ...
32
votes
16answers
3k views

Improving Your Brewing Significantly

I made this wiki to allow folks to post what upgrades in process or equipement really take one's beer brewing to the next level. The bottle-necks to better and better brewing if you will. (This was ...
11
votes
2answers
868 views

How do I make a Yeast Starter?

I know I should be using a Yeast Starter so that I can make sure I have enough, healthy yeast, but I've never managed to go around to it. How would I start a yeast starter? How long before brewday ...
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
9answers
6k views

Sanitizing oak chips

Going to try using dry oak chips in my secondary fermenter. How do you recommend sanitizing the chips before adding them?
9
votes
3answers
2k 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, ...
11
votes
1answer
4k 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
4k views

Proper Way to Store Yeast

What is the proper way and temperature to store yeast?
7
votes
2answers
389 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 ...
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 ...
4
votes
1answer
538 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
3answers
2k 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 ...
11
votes
2answers
14k 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?
11
votes
8answers
3k views

Is it important to weigh down a hop bag for dry-hopping?

If so, what kind of weight should I use? Should it be enough to sink the bag to the bottom of the carboy?
8
votes
2answers
357 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?
7
votes
6answers
3k views

Shaking vs not shaking

I'm playing with a yeast starter right now and I've noticed when I shake the mix the yeast gets more active. I'm wondering how this applies to my actual fermentation. So I was thinking I'd let my ...
6
votes
2answers
434 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 ...
5
votes
2answers
307 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)?
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 ...
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 ...
4
votes
1answer
662 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" ...
4
votes
2answers
670 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?
4
votes
3answers
530 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 ...