1
vote
3answers
57 views

What are the simple things i should be careful about (like bleach) for my first time brewing?

I'm planning to make my first batch within the next couple of days and was checking what all thing i should not OVERDO (like bleach sanitation). Should i be careful before i cap my bottle (i don't ...
0
votes
1answer
18 views

How do I remove the medicinal taste of vanilla extract in my beer?

I bought a natural vanilla extract (vanilla beans, alcohol, and water) to add to my beer at bottling time. I mixed it along with my carbing sugar and bottled. When I tried the beer for the first ...
0
votes
1answer
21 views

Is it safe to drill into the side of a fridge?

I want to transform a compressor wine fridge into a kegerator. I wanted to know where it would be safe to drill holes, either in the side or the top? There is no freezer section, and the back of the ...
0
votes
0answers
5 views

How to remove/service static relief valve on a pin lock keg?

i have a pin lock keg with a leaking static relief valve. The lid looks like this: I can't figure out how to remove the innards of the relief valve to fix it. Any ideas?
1
vote
2answers
48 views

At what point in fermentation does temperature no longer influence flavour?

I often read about ramping up the temperature to increase yeast activity and attenuation towards the end of fermentation. I used to have some really funky tasting brews before I started strict ...
2
votes
1answer
273 views

Building a kegerator from a wine fridge

I am thinking of making a kegerator for 3 gallon pin lock corny kegs. Is there any issue with using a wine fridge to do this? I thought the size was right, as it can tuck away on my countertop and it ...
1
vote
1answer
33 views

Blending beer DURING fermentation, in the hopes to get beer back in balance with hops

I brewed an IPA intended to blow my hop socks off and missed my target OG by 20 points. DEETS: Built this recipe in BeerSmith with an intended OG of 1.070 and IBU projected at 156. I pitched a 1000 ...
1
vote
2answers
40 views

Bitter still flat after 2 weeks of bottle conditioning

I made a coopers english bitter kit but let it ferment for 3 weeks in the FV and then bottled it. Its been in the bottle 2 weeks at 20 degrees C yet still feels flat. When I poured it there were a lot ...
8
votes
7answers
13k views

Bottles didn't carbonate, anything I can do?

Brewed an Oatmeal Stout and it has been in bottles for about 4 weeks now and still the bottles haven't carbonated. Tried the first bottle after 2 weeks and it was very flat. Now I just opened one ...
0
votes
1answer
32 views

Fermentation Temperature

I have a quick question. I've been looking for an answer, but didn't find a clear answer. So, I'm making an IPA. Right now the air temperature in my closet where I keep the carboy is 67-68F. This is ...
0
votes
2answers
55 views

What's wrong with my gravity?

I recently brewed an Imperial Red. It clocked in at around 1.072 on original gravity reading. My malt bill looked something like this: 12 lbs 5.0 oz Pale Malt (2 Row) US (2.0 SRM) 11 lbs Marris ...
5
votes
6answers
7k 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?
0
votes
0answers
8 views

Why is the primary stage of fermentation of wine important?

Senior chemistry student, whilst I know the main reason, I would like to know more of the chemistry behind it.
0
votes
1answer
40 views

How will this beer turn out?

I brewed my first all grain beer on Sunday; everything went well barring one leaky tap and a slight blockage on the tap in my kettle due to a poor hop filter. It is supposed be an IPA style beer using ...
1
vote
3answers
46 views

Beer bottling procedures (first timer)

I'll be bottling my first batch of beer next week. I'm curious about the logistics of this given the equipment I have. The 5 g batch is currently in the primary fermentation bucket. I planned to skip ...
1
vote
2answers
163 views

Brew stand recommendations

My buddy and I are looking to upgrade to a 20 gallon brew stand, and I'm looking for recommendations between buying a full setup, which brand, or making one ourselves.
2
votes
1answer
41 views

What are the other good santizers when StarSan is not available?

I'm a first timer from India and literally nothing for beer home brewing is available locally. I'm having a hard time finding airlock, siphon tube , bottle capper etc. Please bear with me if its a ...
0
votes
2answers
34 views

My ingredient quantities seem a bit off

Planning a new extract brew. I'm normally one to wing the quantities a bit but as I'm attempting a higher-than-average ABV this time round I've put together a recipe using the Brewers' Friend recipe ...
0
votes
1answer
27 views

What is the specific role of yeast in wine making?

I'm a senior student, experimenting on alcohol concentration of wine using different variables. My variables are white wine yeast and brewing yeast and whilst I know the main role, I would like to ...
4
votes
2answers
652 views

Safely adding enzymes (e.g. Beano) to lower final gravity

I've heard a lot of mixed stories about people adding additional enzymes (Beano, GasX, etc) to their beers to drop the final gravity down very (sometimes undesirably) low. I've also hear mixed ideas ...
17
votes
7answers
89k views

What are the various ways to remove chlorine/chloramine from tap water?

OK, I actually know how to remove chlorine, but I'd like to have the pros and cons of each method spelled out. I will post an answer and mark it as a community wiki. Please edit it with your input.
0
votes
3answers
64 views

Anyone Know of Any Homebrewing Video Tutorial Blogs

Does anyone know of a good homebrewing blog that has video tutorials? I've Googled it and found a bunch of video tutorial blogs, but they're not great. Anyone know of some good ones?
0
votes
1answer
25 views

Do I need to use finings again after restarting the fermentation?

I recently made a batch of red wine but because the wine was too sweet I restarted the fermentation as I was advised. Of course I will need to de-gas the wine again, do I also need to use finings ...
0
votes
2answers
23 views

Yeast not viable?

If I think my liquid yeast was not viable yet pitched it unknowingly and now no fermentation happening-can I introduce new yeast or trash the batch ?
0
votes
3answers
32 views

airtight bin for bulk grain

We are having a really hard time finding a truly airtight bin to keep bulk grain in. Does anyone have any suggestions? We keep our grains in the shed and want to keep out mice and bugs.
0
votes
1answer
41 views

Soapy aftertaste in wine, fermentation temperature?

I generally find my homebrew wine (just from a regular kit) has a soapy kind of aftertaste. I'm wondering if this might be down to fermentation temperature or something, I'm taking as many precautions ...
0
votes
2answers
41 views

A side by side comparison of open vessel vs closed vessel natural temp rise during fermentation

Would an unjacketed open fermentor, ferment cooler than an unjacketed closed system, given everything else equal. The idea being the ease of releasing strain and pressure on the yeast in an open ...
2
votes
2answers
54 views

Poor hop aroma for late addition hops

My boil kettle is about 56x85cm, so relatively tall and narrow. I get a good rolling boil but no matter how much hops I throw in in the last 5 minutes I can never seem to get any aroma whatsoever. I'm ...
0
votes
1answer
24 views

How long to wait to bottle after adding sulfites?

When adding sulfites to a wine, mead, or cider prior to bottling for oxidation prevention, how long should you wait after adding the sulfites before transferring to bottles? Is there a set amount of ...
0
votes
3answers
1k views

What to expect from champagne yeast?

I bought a pack of champagne yeast, but not sure why, just to try it :) What differences should I expect compared to a "normal" English ale yest?
0
votes
1answer
19 views

Beer gets mixed up when siphoning into container just before bottling

When preparing to bottle a cerveza style beer (from a kit), I moved my beer into the primary fermenter so that I could mix in some sugary water before bottling to make my beer bubbly. The beer had ...
1
vote
5answers
186 views

Fermenting, carbonating and dispensing using the same (corny) keg?

I Brew In a Bag and do no-chill, space and time are limited. I just bought some kegging equipment and while looking at the Pico Brew project I noticed that one option in using their equipment is to ...
0
votes
2answers
63 views

Winemaking Clubs in Greater DC area

Is anyone aware of wine making clubs in the greater Washington, DC area? I'd prefer Maryland, but beggars can't be choosers. I've checked Winemaker Magazine's list of clubs, but no luck.
0
votes
2answers
53 views

DIY Fermentation Chamber. Dual Zone Question

I am building a fermentation chamber and I was wondering if there is a way to have two zones but only use one cooler? My thinking is have two of everything except the cooler. So there would be ...
1
vote
3answers
4k views

filling the airlock

I'm brewing my first batch ever, and got a little worried that it wasn't bubbling after 24 hours as the instructions said it should. I've read a lot on here that says not to worry about a bubbling ...
0
votes
3answers
168 views

Tea-like aroma in my beer

Last week, I decided to make a simple pale ale. I wanted something fairly light, not too bitter, and with a hint of caramel. I had some CTZ and Simcoe hops in the freezer so I wanted to use those in ...
1
vote
5answers
213 views

Aroma hops: to bag or not?

I've been struggling a bit to get hop aroma into an IPA, and I think maybe my hop bags aren't letting enough wort get into the hops. I've been adding 50g of Simcoe to 20L of wort 5 minutes before ...
3
votes
3answers
764 views

Is it possible to do pressurized fermentation in a mini keg?

I have been keen on moving from bottles to use kegs in my amateur home brews. But because of lack of space and because I just like the size and mobility of the smaller kegs I'd like to try to use ...
5
votes
3answers
192 views

Coriander: Seed vs Ground?

I'm making a witbier this weekend that calls for 1 tsp of coriander added to the boil at 2 minutes. I'm wondering if I should purchase seeds and grind them myself, or just buy a jar of ground ...
0
votes
5answers
86 views

can I top off at 5.25 gallons instead of 5?

I have been brewing extract kits and was wondering if it'd be al right to top off at 5.25 gallons? Directions say 5 but I have never kegged a full 5 gallons, was hoping the extra quarter would get me ...
0
votes
4answers
329 views

What is the use of aromatic notes of bittering hop single-purpose?

My knowledge about hops and their contributions to bittering and aroma: The hops can be grouped by four purposes, being: Bittering, Aroma and Dual, the dual can be divided yet by "bittering/aroma" ...
0
votes
3answers
303 views

My beer has little to no hop flavour or bitterness. What is going wrong?

Extract brew. 23L boil. Summit - 60 min boil approx. 125g, Glacier - 30 min boil, approx. 75g, NZ Wakatu - 15 min boil, approx. 50g. All fresh hops, vacuum sealed. 3kg liquid malt extract added ...
7
votes
3answers
819 views

Choosing a yeast for ginger beer

I'm doing some experiments with ginger beer (this is a alcoholic beer, not a soda). I'm use brown sugar as the sugar source for now, but may experiment with other sugars including malt as I go along. ...
1
vote
1answer
32 views

Rhubarb wine colour lost after additives introduced

I'm making an Rhubarb wine. It's been 'dry sugared' for 3 days and the extracted syrup had a nice pink hue from the pink Rhubarb stems. Yesterday evening I made the volume up to 5 litres and the pink ...
2
votes
1answer
148 views

What yeast is in White Labs WLP080 Cream Ale Blend?

Has anyone used the Cream Ale blend from WhiteLabs? I used it recently and am surprised at the lack of flocculation. The beer has been in a cold keg for a month and its still fairly cloudy. Was ...
3
votes
3answers
52 views

Bourbon soaked wood chips in secondary

Making a wee heavy and adding medium toasted oak chips that have been soaked in bourbon. The chips are tied up in a cheese cloth bag. My question is, should I let the chips dry thoroughly before ...
1
vote
3answers
50 views

Kegged DIPA lost bitterness and aroma after three weeks in keg

I made my first DIPA with all Citra hops. After about a week in primary, I transferred the beer to a keg, added a little hop sock and added 1oz of Citra. Left it that way for another week and then ...
5
votes
4answers
103 views

Looking for a WARM ginger beer

recent homebrewer and even more recent SE member. Hoping for a little advice... I've been searching and searching for a ginger beer with a strong, warm burn. I had some in Canada and have been ...
3
votes
1answer
20 views

Ginger Beer recipe, how do you finish up?

I made a two gallon batch of ginger beer, based on a recipe I found on Stack Exchange. It fermented dry, is quite tasty, but obviously still full of yeast. I plan to make a dry, fizzy, alcoholic ...
23
votes
8answers
43k views

If/When to move to secondary fermentation

Digression from What's the point of secondary fermentation? What are the good rules of thumb for determining a. whether to use secondary fermentation at all and b. when to move from primary to ...

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