1
vote
1answer
17 views

Tannins and yeast

On this page it is claimed that wine yeast needs some tannins to work, and that this can be a cause of stuck ferments in, say, flower wines. I have never heard of this, and cannot seem to find a good ...
1
vote
2answers
15 views

Overcarbed or gusher infection?

Is there an easy way to detect whether excessive foaming / gushing is the result of over carbonation or a gusher infection? Perhaps a telltale taste or other indicator?
0
votes
0answers
12 views

Sterilising tips?

More of an open-ended question really, I've been using Vin Classe Sterilising powder and find it hard to tell if my 25 litre fermenters are properly sterile, I've had a few issues with wine going off ...
1
vote
1answer
16 views

Malt Extract not properly sealed

I am about to brew one of my first beers (using the malt extract brewing method), however when my ingredients arrived one of the bags was not quite sealed and some extract had leaked out. The loss of ...
0
votes
1answer
32 views

I ran out of CO2

After replacing the empty CO2 tank with a new/full CO2 tank, my beer is still flat. After 48 hours, it flows from the kegerator, but is as flat as could be. Is the keg ruined?
0
votes
1answer
26 views

3/16 ID x 5/16 OD beer lines

I recently found a good deal online for food-grade beverage lines. I guess I only paid attention to the inner diameter measurements (3/16") to make sure it would fit with my existing barbed nipples ...
3
votes
4answers
53 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 ...
0
votes
2answers
35 views

websites that describe yeast flavors?

changing the yeast is the easiest way to experiment with a recipe. I have my first brew about a week away from bottling. so what's next? there are a ton of websites out there, and I could use a good ...
1
vote
3answers
42 views

How can I filter out a large amount of loose sediment from my primary?

My current brew is a hard ginger beer, calling for a pound of grated ginger in my 3 gallon primary. Fermentation is slowing and unfortunately a lot of that ginger remains unsettled--the bottom 3" of ...
2
votes
1answer
31 views

Adding yeast at the end of a long fermentation

I just brewed an imperial stout partial mash kit and racked to secondary. The kit calls for 3 1/2 months in the secondary fermenter. Will there be enough viable yeast left at the end of secondary ...
0
votes
2answers
53 views

Missed mash temp

So my mash temp, by the recipe, was 149 F. I missed it by a few degrees, at 144 F. Can I just let it sit longer, or would I have to find a way to increase the temp? This was in a Rubbermaid cooler ...
0
votes
1answer
28 views

Fermentation not over?Cold crash or not?

I am fermenting an ESB at 20C for 8 days. Target FG was 1.017 according to my recipe. FG on 6th day was 1.013 ,7th and 8th day is 1.012 .I am not conserned about this difference as that i still have ...
2
votes
8answers
78 views

Rubber bung keeps getting out

I'm using rubber bungs (with airlock) for my 5l glass carboys, I just got the carboys so it's my first time fermenting in them. I have a problem that rubber bung keep getting out because of the CO2 ...
0
votes
1answer
42 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 ...
0
votes
0answers
19 views

Making powdered wine with starch? Possible? [closed]

I'm trying to see if you could use the modified starch N-Zorbit, a maltodextrin, to absorb a low sugar wine (pinot noir for example) and then dry it while keeping the alcohol levels the same or close? ...
1
vote
2answers
42 views

Water mineral additions, losses to mash, and evaporation in the kettle

For my all grain batches, I've poured 9 gallons of distilled water into my boiling kettle and then added CaCL, CaSO4, or NaCl to hit the maximum ppm allowed (according to the Water book) for either Cl ...
1
vote
3answers
56 views

How to Calculate Required Priming Wort at Bottling Time?

I would like to understand how to calculate how much priming wort I need to add at the bottling stage to reach a desired carbonation. Desired Carbonation: 6 g/l Extract: 17°P Amount of fermented ...
1
vote
3answers
73 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
1answer
29 views

did I rack to secondary fermentation too early?

my first home brew, be gentle. golden malt, Rye malt ale started at 1.052, and I just racked it @ 1.022 and dry hopped it per the recipe. did I rack to secondary fermentation too early?
1
vote
2answers
74 views

What might be causing a chlorine taste?

A recent batch of grain-brewed ordinary bitter had a pronounced chlorine or TCP flavour. I used the same water treatment that usually works - boil, campden tablets, stand overnight. The recipe was ...
1
vote
1answer
54 views

What might kill a ginger bug - fact and fiction?

I've been attempting to use a ginger bug to make non-alcoholic ginger beer, but I manage to kill the bug each time, either while it is cultivating or after I add it to the ginger syrup. Overview of ...
2
votes
1answer
63 views

Starter quantity w/ Mr. Malty Calculator

I have an imperial stout that seems to have slowed fermentation ~ 1.040. I made a 2L starter w/ Super San Diego yeast on stir plate and pitched it at high krausen.. no decanting. Based on Mr. Malty's ...
2
votes
5answers
127 views

Airlocks and long term unsupervised fermentation

I would like to start leaving beer and mead in secondary at a location that I may not be able to get to on a regular basis (sometimes not for several weeks) and have a few questions for anyone who ...
1
vote
1answer
130 views

Force Carbonating and Serving Kegs Simulanteously

I'm trying to come up with the most cost effective way to have kegs both force carbonating at 20+ PSI and (other) kegs being served at 10-12 PSI. Obviously, I could buy an entirely separate regulator ...
2
votes
2answers
48 views

Swing Top VS. Crown / Cap Performance

Is there any performance advantage in using bottles with crowns / caps vs. bottles with swing top lids? Are the swing tops more vulnerable to loss of pressure? Any links to quantitative analysis or ...
1
vote
1answer
30 views

Rose Hip Substitution

I found a recipe for a blonde ale that calls for dried rose hips and dried rose buds. I'm having trouble finding these ingredients and am wondering if there are any good substitutes. The recipe ...
1
vote
1answer
55 views

Why does overly acidic wort result in thin mouthfeel?

Various sources (such as this and this) discuss how excessively low wort pH (for example, from dark specialty grains) can result in a thin beer, even when extract brewing. I've been unable to find ...
0
votes
2answers
41 views

Can wine be made in a keg instead of bottles?

I have made bottles of red wine from grape juice kits before with great results. However, I am pretty lazy and if it's possible to avoid cleaning/sterilising/filling/corking 30 bottles on brew day ...
0
votes
1answer
32 views

What's under the keg rubber handles?

One of my kegs have a very brittle rubber handle. Them I realized that I don't know if it is just a rubber piece glued to the keg body or if there is any sort of metal underneath. If there is just a ...
0
votes
2answers
96 views

Fermentation - Lost cause?

I believe my first homebrew is a lost cause. I'm at 3 weeks, and each week I've done a gravity reading and a taste. The flavor has gotten increasingly sour(astringent) with each week. It's almost ...
1
vote
0answers
29 views

stuck fermentation/lowering acidity

I am having trouble getting a batch of wine off the ground. Its a three gallon batch of Lemon wine and fermentation just wont start. My SG is 1.09, temp is stable at 75, acidity is at 3.0 using those ...
2
votes
3answers
89 views

Force carbonation through beverage out line

It seems as though there are two predominant methods of kegging: "saturation over time" and "high pressure and shaking". I have also seen only two references to another method: connecting the Gas In ...
1
vote
4answers
125 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 ...
0
votes
1answer
65 views

refilling 5 liter Newcastle mini keg's

Can you refill an empty Newcastle or Heineken mini keg with your own home brew? I have recently purchased a "Koolatron" 5 liter mini keg system and want to know if my empty mini kegs can be filled ...
1
vote
1answer
39 views

Lambic fermentation/aging temperature

I am anxious to start a batch of lambic, but have some reservations timing wise about the temperature in my basement currently. My basement goes from around 45 in winter (now) to 60-65 at the end of ...
0
votes
2answers
42 views

How long does wine take to de-gas without much agitation

I've made a few batches of wine and they seem to turn out alright except for being extremely frothy. I think in the past I've made the mistake of exposing my wine to oxygen when trying to agitate the ...
0
votes
2answers
117 views

20% sugar, water and yeast brew smells awful quickly, how to fix?

I've got one complete, and one brewing batch of this "Alcotec Vodka Type Spirit" ...
0
votes
1answer
35 views

What are the competing formulas for determining target Residual Alkalinity from SRM?

In John Palmer's spread sheet, he calculates the low target RA as SRM * 12.2 - 122 He calculates the high target RA as (SRM-5.2)*12.2. This BYO article states that `target SRM = 0.14 * ...
0
votes
1answer
36 views

Step Infusion question

In the most recent Zymurgy, there is a recipe that involves step infusion mash. It's not quite explained how to get the wort off the grain. So I was wondering how a step infusion mash works? I ...
2
votes
2answers
97 views

Mash Tun vs Lauter Tun

I've heard of both for very similar uses. What is the difference between a mash tun and a lauter tun? Or more generally, what is the difference between a mash and a lauter? I found this wiki article ...
4
votes
4answers
114 views

“Dry hop” etymology

What exactly the "dry" means in the "dry hop" expression ? Does it refers to a dry flavor of hop in beer? Or because the hops were added to beer in a dried form? Could it be called or explained as ...
0
votes
3answers
43 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?
3
votes
2answers
59 views

Spunding CO2 from 3 keg fermentors

I'm starting to ferment in kegs, and want to naturally carbonate my beers by using a spunding valve. My batches yield 3 kegs, and I'm already using a 4º keg to aerate them after no chill and after the ...
1
vote
1answer
28 views

What is the correct gravity for white wine?

Bought a Youngs u Brew 7 Day wine kit. Similar to this: https://www.thehomebrewcompany.ie/winebuddy-sauvignon-blanc-30-bottles-p-532.html The instructions says that I should only bottle when the ...
2
votes
1answer
74 views

Troubleshooting wild pours from kegerator

I recently bought an Igloo 6 ft^3 kegerator as my first venture into kegging. It worked very well the first day but has been pouring wildly ever since. The beer line is 4.5 feet of 3/16" PVC; based ...
0
votes
1answer
36 views

Flotec Utility Pump for Wort Chilling?

After doing a bit of Googling for pumps in order to circulate water through a wort chiller (it being below freezing outside in Maine, I'm worried about using our outside hose hookup for water), I saw ...
3
votes
2answers
133 views

Does bottling conditioning change the nature of the carbonation?

There's a common opinion that bottle conditioning yields carbonation that is qualitatively different from what's produced by force carbonation. Typically, it is claimed that bottle conditioning ...
0
votes
2answers
99 views

Over-pitched yeast- how to avoid autolysis?

I am doing my first batch with a yeast starter. I harvested yeast from a commercial Belgian trappist ale, built it up for a couple of days, cold-crashed it, decanted off the majority of the mini-wort ...
2
votes
1answer
42 views

Airlock and Stopper Rocket

Brewed up a batch of wort yesterday and it all went well. Good sanitation, quick cool down, and yeast activated. Set up the carboy in a controlled temp room (74) and fermentation started within 4 ...
0
votes
0answers
5 views

What size pot for 3 gallon BIAB set up? [duplicate]

I am looking at starting a simple 3 gallon biab set up, using an electric stove top and three 1 gallon fermenters for batch splits. How can I calculate the required pot size for this configuration?

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