1
vote
1answer
12 views

Testing bitterness during boil

Will be modifying a recipe and while I know the alpha % of the bittering hops and this being the first time I'm altering a recipe I'm wondering during the boiling process have I added enough bittering ...
7
votes
3answers
1k views

What are the effects of slower cooling of wort?

Tonight's extract brewing had us waiting 30 minutes to get down to a reasonable temp. What did we lose in the process?
1
vote
5answers
58 views

Most simple type of beer to begin brewing?

What's the most simple type of beer I can begin brewing, in order to get a feel for how the process works? Thanks.
0
votes
1answer
10 views

Methods for extract brew with crystal malts

Basically I'm looking at doing an extract brew with carapils. Due to issues with time I was going to cold steep the grains and then boil after 24hrs. I'm wondering how much carapils I should get for a ...
1
vote
3answers
32 views

Fermentation vessel too small for beer kit

My problem is that I have a 15L carboy a beer kit (Cooper's Irish Stout) that's supposed to be for 23L. I vaguely recall reading somewhere that I should leave about 20% headspace (so I'm only brewing ...
0
votes
3answers
66 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
0answers
23 views

Adding gypsum after fermentation

I have found resources that both advocate and highly advise against this practice. We recently brewed a IIPA (Bear Flavored's Heady Topper clone) that has 3lbs of hops, plus hop extract in 14 ...
2
votes
2answers
62 views

Are Yeast Nutrients actually necessary for brewing Beer?

I typically bought Yeast Nutrients from Northern Brewer for my yeast starters and extracts. I went to my LHBS today to purchase some DME for an extract and asked for nutrients for the beers that I ...
1
vote
1answer
40 views

Fat in malted and unmalted barley

Does malted barley have fat like un-malted barley? If either have fat, why doesn't this cause problems in the beer? What happens with this fat during the brew?
6
votes
10answers
827 views

How can I permanently mark my carboys?

I have several glass carboys which I would like to permanently mark with gradations to measure liters and gallons. I've tried using permanent marker as well as heavy-duty tape, but inevitably both ...
8
votes
6answers
9k 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
2answers
56 views

Is brew with burned steeping bag safe to drink?

My pot burned a tiny portion, about an inch across, of the steeping bag for an all-grain recipe prior to the boil. Is the beer still safe to drink? What off-flavors can that produce?
12
votes
7answers
10k views

Am I required to refrigerate bottles after bottling?

My instructions that came with my kit said that I should let the bottles sit for 3 days, then age in the fridge for 10 days. If I don't refrigerate, will I get bottle bombs? Advice on forums and ...
2
votes
4answers
55 views

Clear beer, really required?

I have been brewing for a while, and have made IMO, very tasty, refreshing IPA's. However, using only gelatin as a fining agent (don't like possible Irish Moss issues, no access to chilling a batch ...
3
votes
2answers
166 views

How can one keg be overcarbonated on a 4-line setup when all the other beers pour just fine?

A while ago I purchased a 4-line kegerator, I have one CO2 tank that carbonates 4 kegs of beer at around 11 psi. When I bring a new uncarbonated keg online, I just add it to an empty gas line and let ...
0
votes
2answers
42 views

Cascade hops high alpha acid

I bought some hops off eBay and the alpha acid listed was 10%, the reading I've done said cascade hops are in the 4-6% range. Could it be this high? I'm not sure if i should change my recipe I'll be ...
4
votes
0answers
22 views

How does triticale differ from rye in technique and flavour?

Radical Brewing says that triticale is a useful alternative to rye. Apparently it's a rye-wheat hybrid, and is easier to sparge than rye, while still having a good rye flavour. I'm interested in ...
2
votes
0answers
24 views

How do I legally sell my home brew in the UK? [on hold]

I want to sell my home brew in the UK. I just make it at my flat, so I'm guessing I don't need a premises license? I sell it bottled and closed, so could I get away with simply having an ...
1
vote
1answer
49 views

Mashing bag problem

I tried for the first time using the BIAB method and ran into a big problem with the mashing bag. I placed all the ingredients (9lbs of different grains) in the mashing bag without thinking of the ...
9
votes
4answers
8k views

How does lemon juice ferment into hard lemonade?

I'm interested in making a hard lemonade after my cider is done, but I'm having a tough time figuring out how the recipes I've found actually work, and what's the best way to ferment lemon juice. ...
1
vote
1answer
35 views

Selecting yeasts

As I understand it, the selection of malt (and adjunct), hops and yeast all affect the flavour of a beer in important ways. However, while you can taste the malt and other grains to get a feel for ...
8
votes
7answers
5k views

What's causing the recent spike in the price of used Corny kegs?

Used corny kegs came from the soda industry, but stocks seem to be drying up pretty quickly. Prices have gone up from $20 per reconditioned keg about 4 years ago to around $50 today (some are asking ...
1
vote
3answers
53 views

Specialty Grains, To boil or not to boil

I've been doing a lot of reading on brewing in preparation for my second batch. The first mention of using specialty grains that I found suggested boiling them in the brew water for a full hour. I ...
1
vote
2answers
38 views

Is my SG too low?

I have an SG of 1,040, and the target OG is about 1.065. I was wondering if this is too low? Should I add more water?
1
vote
1answer
51 views

Game of Thrones Recipe help

I have the Unofficial Game of Thrones Cookbook and it has some beer recipes I'm currently trying to follow. However, I'm confused as to wether it has two sets of instructions or all the brews are a ...
3
votes
3answers
131 views

Why leave headspace when bottling?

We are told to leave around an inch of headspace (depending on the bottle), but does anyone know why?
2
votes
2answers
46 views

Substituting Carapils with left overs

I have a recipe for an English I.P.A. which has 0.500 gr of Carapils but i have run out.Only grains that i have right now for substitute is Cara-Blonde and Crystal EBC 145-155. Will either of those ...
14
votes
5answers
7k views

What are some alternatives to hops?

I have a friend that is allergic to hops and can not drink our beer (or just about any others for that matter). What alternatives do I have if I want to make a beer for him? What could I substitute ...
0
votes
1answer
31 views

Oil before hops

So I recently got a propane burner to brew outside (it's way too hot to be brewing inside), and I noticed something weird. As the wort came to a boil, it seemed like there was some oil floating on ...
0
votes
2answers
32 views

It is necessary to sanitize my wine thief after primary fermentation

I have made several batches of wine from kits and a few batches of mead. One of the things that must be done after primary fermentation is to test the specific gravity. The wine kits I have used ...
0
votes
1answer
28 views

Why do kit wines age differently?

Most kit wines claim they're ready to drink in a month or two. I've found they're much better at 6 months or so. But when making wine from grapes, it seems everyone recommends aging at least a year, ...
2
votes
2answers
67 views

Sediment in my bottles

How do I condition my lager so it minimal sedimentary deposits I am new to this and have tried only sugar
12
votes
5answers
19k views

How to grow yeast?

I have read that it is possible to grow your own yeast, but I have not been able to find exact instructions. I would like to grow my own yeast so that I don't have to spend money on those small ...
1
vote
1answer
14 views

Peach Wit- extract flavoring or not

I have a peach wit that is going to be brewed tomorrow. It was a last minute decision to brew this for an upcoming summer barbecue. My question is this. Should i use fresh peaches in secondary? I only ...
0
votes
1answer
30 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.
2
votes
1answer
82 views

Beer stone: what works?

After some investigating, I've discovered that beer stone (calcium oxalate, mostly) doesn't just taste vile, it's highly toxic. Plus it's ugly. As if that wasn't bad enough, it's also incredibly ...
1
vote
1answer
54 views

Capper indents bottle cap. Is this ok?

I have a standard, hand held bottle capper and when I am using it I am getting indentations in the cap. The larger problem is that I am having issues with inconsistent carbonation and want to ...
2
votes
5answers
111 views

1 Litre bottles losing carbonation after opening

I use 1L bottles with flip tops, the beer carbonates fine but after drinking half of it and putting it away for a few days (1L is too much to drink for me) it loses carbonation completely. Is this ...
0
votes
3answers
86 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 ...
1
vote
1answer
123 views

When brewing water Kefir my wire bail stopper blew off

I am trying to salvage my one fermenting bottle and wondered if anyone knows how to get the dern top/bail stopper back on the bottle. When I went to open my water kefir it shot liquid everywhere and ...
0
votes
1answer
32 views

Calculating Potential ABV

I've seen some tables online like the ones at American Homebrewers Association and Brewhaus Canada that list Potential ABV for different values of Original Gravity. My intuition tells me that these ...
0
votes
1answer
32 views

Reduce Priming Sugar

I'm on my first batch of wort, I didn't account for evaporation and had a couple boil overs, I'm sitting at about 4.25 gallons of wort. Bottling calls for 5oz of priming sugar, should I reduce to ...
1
vote
1answer
41 views

Can someone explain the difference between different kinds of malts?

I'm just getting into brewing and I'm curious what kinds of Malts are out there and what I can expect from them. I made an IPA for my first batch, which seems to be conditioning well so far, and I'm ...
2
votes
1answer
171 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 ...
1
vote
2answers
89 views

How to bottle new brew properly

I'm new to brewing beer, i've made mead and wine in the past with varying success, I understand the bottling procedure with those two products but bottling beer is foreign to me and I just want to ...
2
votes
4answers
937 views

convert pump tap to kegorator tap

I have a "party" pump tap. I want to convert this to use on a DIY kegerator. Can this be done? After taking the tap apart it looks pretty basic: CO2 in one side, beer out the other. I am specifically ...
1
vote
1answer
36 views

Does Saki have Extract Brewing?

I haven't even done my first batch of full grain brewing for beer. I certainly don't want to learn Saki (at the moment), but I would enjoy brewing some extract version of it (for now). Are there any ...
0
votes
1answer
45 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 ...
3
votes
3answers
3k views

Why am I getting foam in my keg line when dispensing?

I have a two-tap kegerator which I use to dispense commercial 5-gallon kegs. My lines are about 3 feet long1 and I keep my pressure at 10psi and my temperature relatively cold. Whenever I draw from ...
8
votes
2answers
4k views

DIY Thermoelectric Cooler (TEC / Peltier) Fermentation Chamber

From a thermodynamics perspective, I realize that a TEC-based fermentation chamber is not the most efficient type of cooler due to very inefficient heat transfer, but, alas, I want to build one as I ...

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