0
votes
0answers
2 views

cold crashing question

My fridge holds a damn near constant and consistent temp at whatever i set it at. I am thinking about cold crashing my double IPA and this would be my first time trying this technique. I heard there ...
0
votes
1answer
2 views

is 5 weeks enough for my double IPA?

I am Currently working on a double IPA with a predicted abv between 8%-9%..I am leaving it in one vessel. I was wondering if anyone thought 4 weeks in primary, then adding my dryhops and leaving for ...
1
vote
1answer
31 views

If oxygen is important mostly during the lag phase why not pre-oxygenate the yeast pitch prior to inoculation?

I feel that this question could potentially have more specific and direct sub questions but for now I would like to simply pose it as "why not oxygenate active yeast prior to pitching instead of ...
1
vote
1answer
23 views

Is my frozen yeast okay?

So I harvested my yeast for the first time (WLP566 Saison II), but I left the fridge temp mega low by mistake and it froze overnight. I have immediately thawed it out, but I am wondering if it now ...
1
vote
2answers
24 views

dry hopping in primary?

Okay, so I am currently working on my first batch that I Intend to Dry hop. I am getting a ton of mixed messages and want to see what the majority thinks. So I have finally come to the conclusion that ...
1
vote
0answers
10 views

Did anyone here made a walnut wine?

Well, i'm curios if anyone here also tried to brew a walnut wine. I've got a couple of bottles from my spouse's grandma, and this year i've tried to make it myself. Had a couple of questions though. ...
1
vote
2answers
18 views

Making small batch of wine

I nomally make 5 gallon wine kits. I purchase a 1 gallon kit and I have 6 gallon fermintor. Will this hurt the wine using the same fermintor? Do I need to get smaller fermintor for small batches?
4
votes
2answers
34 views

Watermelon beer, anyone tried brewing?

I am new to brewing and was thinking of trying to brew a fruit beer. I saw that there were watermelons for sale cheap at my local green grocers and wondered: At what stage I should add this to my ...
1
vote
2answers
14 views

Why should I make a starter? [duplicate]

Why should I make a yeast starter and not just sprinkle the yeast on top of the wort like the packet says? I am sure there must be some good reason why you would do this.
1
vote
2answers
26 views

Brewing a 1860-1890 IPA

My wonderful wife bought me a book on the history of IPAs for Christmas, which I have read a couple of times. This book has some extracts from old brew logs regarding the proportions of malts and ...
1
vote
1answer
9 views

Acidic Elderflower Wine

I was racking a batch of elderflower wine today and had a cheeky sample on the way to the secondary. OMG it was akin to lemon juice, I think I may have added a bit too much citric acid to the mix when ...
1
vote
1answer
21 views

Must won't ferment, too sour?

I prepared a must for a mead last weekend (recipe below) and after a whole week there has been no fermentation activity. I took a pH reading and it came in at 4.4 - is it likely that the must is ...
2
votes
3answers
40 views

Where should I take the temperature while cooling wort?

Extract brewing here: After the boil, I put my pot into an ice bath to cool the wort before topping off. Generally I cool the wort to 100°F before transferring to the fermenter. Today I cooled to ...
2
votes
1answer
33 views

Is this a pediococcus infection?

A berliner weisse we forgot to bottle for around a month and a half. Did not introduce pediococcus or lactic acid in the fermentation. Did a sour mash before the boil so lactobacillus shouldn't have ...
1
vote
2answers
29 views

How does open fermentation yield alcoholic beer?

I don't understand how open fermentation retains any alcohol.
0
votes
1answer
20 views

secondary or not? [duplicate]

Another noob question. I have been going back and forth on "im going to secondary my double IPA" and "Im just gonna leave it primary til completion" I keep reading contradicting theories and It's ...
1
vote
3answers
46 views

Dry Hopping Question

I am super new to brewing but extremely ambitious. I just have a dry hop question so I hope you see this. So Im currently fermenting a double IPA with Columbus for bittering and Cascade for aroma. ...
1
vote
1answer
52 views

is it normal for vigorous bubbling in airlock right away?

I made a 5 gallon batch of sweet mead last night and when I woke up I heard it bubbling away like crazy! Is this normal if I'm using the s style airlock? First time using this type. It's been bubbling ...
2
votes
1answer
39 views

Pitched dry yeast into 57F wort, underfilled the fermenter with water… have I ruined my batch?

So, I was brewing my Brewer's Best Kolsch LME kit, and I made four errors. First, I skipped rehydrating, yielding to the boxed instructions instead of the packet. Second, I overestimated how cold my ...
1
vote
1answer
25 views

Weihenstephaner Vitus yeast

Recently I decided to harvest a Weihenstephaner heffe yeast from the bottle. However, I couldn't find it in the store, so I grabbed Weihenstephaner Vitus. Does it contain the same yeast strain as ...
2
votes
1answer
35 views

Is there a way to tell if fruit flies have laid eggs?

I am going cross-eyed trying to tell if there are fruit fly larvae on the walls of my continuous brew kombucha. I have seen fruit flies on the outside, but I don't think they can get in through the ...
1
vote
1answer
50 views

make brewers yeast

I would like to know if i can make nutritional brewers yeast as a supplement at home without it being a by product of beer making? I have been using sundown brewers yeast and had amazing results in ...
1
vote
1answer
28 views

What size brew kettle should I get?

I am new to the home brewing game and am looking to get a little info before I start buying equipment. How large of a brew kettle do I need if I am brewing 10 gallon batches?
0
votes
3answers
64 views

Foam directly out of my beer line

I hadn't used this kegerator in a couple of years (the fridge has been plugged in, but I've had nothing attached). I bought a brand new 3/16" hose and connected it and now I get about 50% foam coming ...
1
vote
2answers
43 views

First time steeping!

I was advised by my LHBS that if I steep 500g of Carapils in 2L of water (for a 23-25L batch) at around 68degC, then use this as part of my boil, then I will have more body and head retention in my ...
0
votes
2answers
42 views

missing blow off water

I fermented 12 gallons in a Sankey keg. Fermentation went fine as well as diacital rest for two days. After two days of cold crashing all of the sanitized solution that was in the blow off bucket is ...
3
votes
1answer
83 views

Formulating a recipe

Can anyone guess at how to build a clone recipe? Its for Duclaws Sweet Baby Jesus, a friend requested a clone. Their website only says it's a Black beer, a Chocolate Peanut Butter Porter. Their ...
1
vote
2answers
71 views

My airlock keeps becoming empty on one side, is that normal?

This is my first time brewing and I only started yesterday, so I'm still very much a novice. I have a bubbler airlock on my 33 litre fermenting bucket, like the one in this image: I filled it up ...
1
vote
3answers
92 views

Filtering air intake during cold crash

I'm thinking of cold crashing my current brew, but I am not comfortable with the idea of allowing sanitizer to be sucked in, and I'm not happy with foil I have heard that maybe there are micro foam ...
1
vote
3answers
74 views

My elderflower syrup has (unexpectedly) started fermenting. How should I handle this to obtain something drinkable?

About 10 days ago I made some elderflower syrup. I used: 350g of elderflower 6 liters of water 8kg of sugar 160g of citric acid 12 lemons cut in pieces I left everything macerate for 2 days and ...
1
vote
0answers
26 views

Modifying root beer recipe to alcoholic variant? [duplicate]

I recently obtained a bottle caper, some sassafrass bark chips, and some root beer extract flavoring from a coupling moving out. It also contained a recipe for rootbeer(non-alcoholic), listed below: ...
0
votes
3answers
41 views

what is the best way to acquire hops for exporting

Here recently me and my have been discussing going into selling hops over seas where there is a demand for them. That being said would it be better to buy land and grow,or buy from local farmers? we ...
1
vote
1answer
36 views

Alcoholic RootBeer [duplicate]

My Goal is to make a root beer with a ABV similar to your everyday beer or maybe stronger. (4-10%) I am newer to homebrewing so most of my experience comes from using Kits. My approach was going to be ...
1
vote
1answer
53 views

Suspected mould in elderflower country champagne

I have recently bottled a sparkling elderflower drink (sometimes referred to as Country Champagne or something similar). Together with the eldeflowers, it contains water, sugar, lemons and a little ...
2
votes
4answers
69 views

What are some good starter books to learn how to brew beer?

I'm looking for well known and well respected authors. Something that has an A-Z format, if you will, and history of home brewing or something of the like. Thank you in advance!
3
votes
1answer
84 views

Steam sanitation of a stainless steel fermenter and bottles

Premise As a chemical engineering student, I tried my best to avoid any chemical at all (When they say trust me, you should never do so). As such, I resorted to steam to sanitize my fermenter and ...
1
vote
1answer
26 views

wine left to ferment

I have been given some more wine stuff to add to my collection. In the goodies there are 2 fermenting bottles with wine in it.(strawberry wine) they have been in the bottles just over 4 years . I was ...
1
vote
1answer
31 views

What is the approximate batch size/OG limit for US-05 11g packet? Have I used enough?

I've started a brew with an OG of 1.065 in a 23L batch. I pitched a rehydrated 11g pack of US-05 and after 5 days I took a FG reading when I observed no bubbles after some time; it came out at 1.028 - ...
0
votes
1answer
40 views

Bottle conditioning / carbonation temperature

Yesterday i bottled my first brew. I put the bottles in a box in my room. There is a thermometer inside the box, it reads 25°C. I've read before that the it should be in 18°C - 24°C range. Will 25°C ...
5
votes
6answers
158 views

What if I accidentally boiled for 90 minutes?

So I was making a Two Hearted Clone (an IPA). I boiled 1 oz centennial hops for 60 min, then 1/2 ounce for 15 min, then 1 oz for 10 min, then 1oz for 5 min for a total of 90 minutes. I was supposed ...
3
votes
1answer
27 views

Leaky soda keg - has beer in it

I have a keg about 1/4 full of Black IPA (delicious) and I have been hooking up co2 when I want a pint of it, to save on co2 because there is a noticeable leak in the lid. I picked up some keg lube ...
1
vote
2answers
28 views

How to artifically carbonate sparkling elderflower?

I'm brewing a sparkling elderflower drink that relies on the natural yeasts present on the flowers/stalks to carbonate the drink after it has been transferred to bottles (swing-top type). There is ...
1
vote
3answers
127 views

Is oxygenating after brew day okay?

If you don't oxygenate on brew day, is it too late or can you oxygenate late? If so, are there limits?
1
vote
4answers
51 views

Can I decrease Original Gravity of the beer during fermentation process?

I am trying to brew 5 gal of Dunkelweizen. I used instructions from: Dunkelweizen I measured the OG of 1080 after cool down the wort. It should be 1050-1053. What should I do in order to decrease ...
1
vote
2answers
50 views

Is it bad to let air into my primary fermenter?

My beer has been in the primary for about 5 days now. I can only assume fermentation has stopped as its reached peak krauzen and the froth seems to be subsiding. I attempted to seal up my primary as ...
0
votes
1answer
32 views

Can I use tartaric acid in cider(apple wine) to decrease ph

From the things I've read apples don't contain tartaric acid and some websites say to use malic acid and I've found 1 that says to use tartaric and not malic. Tartaric is more readily available to me, ...
4
votes
2answers
71 views

on not priming ale

After reading Graham Wheeler's Brew your own British ale, in which he says:" a well brewed beer, kept its proper time, should not need priming or fining. A good yeast will clear down unaided, and ...
3
votes
1answer
55 views

Clarity for the sake of impatience

I've been in the winemaking industry for over a decade, but this is only my second homebrew, and only the first that I have fermented at home. You would think I'd be more patient working with a ...
2
votes
2answers
37 views

Lightening of Cider

My peach-apple oxidized a bit as I was juicing and started fermentation amber-brown. Over two days of rapid fermentation with Safale US-O5 dry ale yeast, the color lightened to a pale yellow, straw ...
2
votes
3answers
81 views

Is there any benefit (or detriment) to gelatin fining a beer twice?

I've got an IPA that just won't seem to clear. I've done the standard cold-crash/gelatin fine, but it's still a bit cloudy. Should I try for it again?

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