4
votes
5answers
20k views

Can I add more yeast during primary fermentation?

I've got a brew that's been on primary fermentation for 10 days and still haven't seen any activity in the airlock (again). Gravity has dropped from 1.040 to 1.014, but I'd still like to raise the ...
5
votes
2answers
2k views

Are German Merkur or Herkules hops noble enough to sub in a Pilsener?

On an impulse last week I picked up some German Merkur and Herkules hops from the LHBS to use as flavoring and aroma hops in a pilsner, because I thought they might be an interesting twist. But now I'...
2
votes
3answers
55 views

Yeast Attenuation: Mangrove Jack's M79 Burton Union

What attenuation percentages have people actually seen with this yeast? The back of the package specifies the attenuation as "HIGH", but my own experience suggest that it is medium or low.
2
votes
3answers
14k views

Primary fermentation is still bubbling after 2 weeks. What are the consequences?

This is my second batch in a row where I've seen primary go for over two weeks. From my understanding, primary fermentation for an ale shouldn't take more than a couple of days (4-5 at most I believe)...
4
votes
2answers
650 views

Propane tank usage in wintertime

Today is 14°F (-10°C) here in the northern suburbs of MA. In wintertime it can be tough to brew outside if you are a propane cooker brewer such as myself. When the tank is going full bore it tends to ...
3
votes
4answers
3k views

Boza beverage recipes and experiences?

Anyone to share recipes and experience on brewing Boza beverage?
6
votes
5answers
12k views

Sour Off flavor

Our last 4 or 5 batches have had a distinctive sour flavor to them even though each has been a completely different style (wit, brown, 2 stout, hefe). What are the common reasons to get a sour off ...
6
votes
3answers
2k views

What is the purpose in adding unmalted wheat to a beer?

In looking for a new wheat beer recipe, I came upon the following: Improvisational Wheat It mentions using 3 pounds of unmalted wheat, crushing separately, and boiling for 30 minutes. What is the ...
2
votes
1answer
29 views

rose wine vigorous bubbling after 10 days

I made a demijohn of one gallon with a kit. It has been bubbling vigorously ten days later almost like a soft drink. I tested it with a hydrometer and no strength of alcohol showing. I was wondering ...
3
votes
3answers
592 views

How to crush unmalted wheat?

I made a witbier last weekend from a recipe which called for a pound of unmalted wheat in the grain bill (along with 8 oz pilsner malt, 8 oz flaked wheat, 4 oz flaked oats, and 6 lbs dry malt extract)....
3
votes
3answers
123 views

Apple Cider Beer the way my dad made it in the 80's?

Well, I have a question and you will be my personal hero if you can answer this for me so here goes: Back in the 80's my dad would make this awesome fermented apple cider. He would keep it on top of ...
5
votes
2answers
61 views

Environment-friendly sanitizers

As the title suggests, I was wondering if there was list of environment-friendly sanitizers (such as Star San, as they declare) for brewing equipment out there. In particular, I was looking for a ...
7
votes
7answers
8k views

Should I shake bottles during conditioning?

I've got a batch of beer which was bottled last Saturday and a friend insisted I should shake them to assist in the conditioning. He couldn't offer any particular reason, so I was curious if/when it ...
4
votes
3answers
62 views

Raising OG before pitching yeast

I am using an all-grain recipe for a Belgian ale. My OG came out to 1.052 rather than 1.081-5. What can I do to raise the OG before pitching the yeast? Will a pound or two of malt extract help?
0
votes
3answers
58 views

How to calculate and add the required amount of inverted sugar (liquid) during the bottleling phase?

How should I calculate te correct amount of priming sugar (inverted sugar) in liquid form, pretty much like a syrup for bottleling ? I was thinking in using a cooking syringe to add it to each bottle,...
1
vote
2answers
33 views

Cider brewing, can I add pectolaze after fermentation started?

I'm making apple cider for the first time. I was careful about sanitizing, pasteurising, and adding campden, and I now have what seems to be nice fermentation in an airlocked demijohn. I did not have ...
2
votes
2answers
300 views

Ginger Bug Smell?

I've made a new ginger bug from some pretty old ginger. The ginger has been sitting on my counter long enough for some of it to actually sprout new shoots, but it smells fine and doesn't show any ...
2
votes
2answers
60 views

Rack onto yeast cake then fast rack to secondary?

I'm reusing my yeast for a while, and my procedure now is to have a wort ready when I want to bottle or keg a previous batch. So I drain the finished beer out of fermentor, and then collect some yeast ...
1
vote
1answer
26 views

Late hop transplant to the ground - thoughts on trimming?

This is a Cascade hop I planted in a pot in late April or early May. I had a lot of travel and left it a little longer than I intended. I recently transplanted it to the ground with some bonemeal. ...
4
votes
1answer
58 views

Questions on keeping a yeast strain going over and over

I have a couple of yeast questions that I have not found the answer to yet. I recently washed my yeast from a batch of beer using something like this. I got 5 jars of yeast out of this, and I assume ...
1
vote
1answer
42 views

Shorter type A German slider coupler

I have a kegerator and have a German beer on draft. There are limited options in volume so it is a tight fit. The type a coupler I purchased is too tall by roughly 1/4". Is there anywhere I can ...
1
vote
3answers
75 views

Can I make beer from… liver?

This may sound super gross, but allow me to explain. Beer is typically made from malted barley, but other things is also used, for the most part various types of grains. What they all have in common ...
1
vote
4answers
51 views

Communauté de Brasseurs Amateurs Française (Community of French Amateur Brewers)

Bonjour, Je débute complètement dans le brassage maison et je cherche une Communauté de Brasseurs Amateurs.(I am completely new to the idea of home brewing and am looking for a Community of Amateur ...
1
vote
2answers
59 views

Not enough wort after boil

I did a 5 litre brew yesterday, a California Common Beer, I did it as per the recipe, with the steep time and the 60 min boil, and I ended up with 2.5 litres of wort from a starting liquid of 7.37 ...
25
votes
14answers
43k views

What can I do with my spent grain after mashing?

After brewing a batch of beer, I always end up with ~14 lbs of spent grain that I usually just toss in a pile in the corner of the yard. Are there better things to do with it (i.e. cooking, baking, ...
1
vote
2answers
29 views

Prolonged loss of air lock

I have a Shiraz that had completed fermentation and clarification and was being stored in a carboy until I had time to bottle. Apparently, the air lock was knocked off and it was sitting open (with a ...
1
vote
1answer
31 views

Temperature controller that can be accessed by a mobile?

I ferment my beer in a fridge located in my summer house. I've been using STC-1000 but one of it's drawbacks is that there is no logging of temperature. Is there any better thermostat that can control ...
0
votes
2answers
75 views

What do I risk for leaving my beer exposed to open air through the airlock hole?

I brew away from home, and last weekend I has to rush away before I was completely racking from primary to secondary. I can only go back in about 10 days. As a result, my beer is now sitting in a ...
18
votes
18answers
20k views

What do you get if you distill mead?

This is just out of curiosity... I mean if you distill beer, you get whiskey... if you distill wine, you get cognac/brandy... if you distill fermented molasses, you get rum... if you distill ...
3
votes
2answers
442 views

Recipes for Mead Jelly

I have been making mead for awhile now, and I just came across Mead Jelly in the market. The jelly was excellent on hard cheese, and I'm wondering if anyone has made it and would like to share their ...
1
vote
4answers
94 views

Suggestions for a thin/no head Wit?

Will maltodextrin and dry hopping post fermentation help a no head/thin beer? The beer has been on 8lbs of CO2 at 34F for over a month (should be around 2 volumes). (I'm guessing it was my ...
1
vote
4answers
88 views

Harvested yeast gone bad, or am I doing something wrong

After my last brew(beginning of may)I harvested the yeast cake(slurry) to 3 glass jars, put them in the fridge to store them for my next brew(11. June 2016). I'm about to make a starter to get the ...
1
vote
1answer
55 views

High gravity ale stalled fermentation?

I've got a hefty grain bill of 10kg, half of which is Maris Otter. The rest is rye and a few assorted crystal malts. After the mash and boil, the OG was above 1.10. I pitched a Wyeast American ale at ...
1
vote
3answers
47 views

How to add temperature measurement and control to my Brooklyn Brew Shop beer kit?

My wife got me this beer making kit for my birthday. The first two brews failed horribly due to bad sanitation, but the third one, an American Pale Ale, turned out alright. The only thing I didn't ...
3
votes
4answers
132 views

Best way to avoid stirring up trub while bottling/kegging from the primary?

Since I started brewing I've ALWAYS transferred to a secondary after about 2 weeks. This was how I learned and what many recipes say to do so I always did it. And I felt that this was a fantastic way ...
30
votes
21answers
21k views

Are there any tricks for removing labels from bottles?

Some labels can be a pain to remove. I've tried soaking bottles in water with a little bit of dish soap but it doesn't really do much to break down the adhesive. What methods do you have for easily ...
0
votes
3answers
4k views

Aggressive foam from Keg

For the record, I am using some storebought kegs, but figure you guys know more about all of this than I do. EDIT: I checked the internet and the couplers to the keg are of the sanke variety. Here's ...
2
votes
2answers
98 views

How can I determine why some all-grain wort is cloudy and if I should do anything about it?

TL;DR How can I tell what this cloudiness in my wort is? will it cause off flavors? if so, how do I get rid of it? and most importantly, if this is a problem, how can I prevent this from happening ...
2
votes
1answer
28 views

Can I rack to and clear my wine in a lidded plastic bucket without a stopper?

I'm making a Chardonnay wine kit for the first time ever, so bear with me here. The instructions say to rack the wine from the primary fermenter (which they suggested be a food safe HDPE plastic ...
3
votes
3answers
146 views

Why does my lactobacillus batch smell so bad?

I'm getting to be a fairly experienced brewer now but this is my first experiment with sours. I read about using lactobacillus from yoghurt so I thought I'd give it a bash. The process so far... ...
2
votes
2answers
54 views

Can a 1-wire temperature sensor be easily turned into a PT100 or PT1000 sensor?

I have a 1-wire sensor which has the design I need and a hardware for working with PT100/PT1000 sensors. Can I turn the 1-wire sensor into a PT100/PT1000 sensor easily? Note: this question has been ...
11
votes
7answers
3k views

Small Space & Apartment Brewing: Equipment Storage

Given the limited space of an apartment, what tips do you have for storing your equipment? Do not consider budget to be a factor. This is the first question in a series of discussions about small-...
2
votes
3answers
62 views

Using a hop back before bottling?

I'm wondering about approaches for getting maximum hop aroma, and i got looking at the hop back - in particular the hop rocket or similar. Having read about dry hopping etc, and the fact that it ...
8
votes
6answers
7k views

How long do sanitized bottles keep?

If you sanitize a bunch of bottles and store them upside down on a tree or in a box (still upside down); how long can you store them like that before you feel the need to resanitize them? Is there a ...
26
votes
12answers
24k 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 ...
4
votes
4answers
169 views

Stubborn residue in my bottles

I've been brewing for a couple years now, and lately my bottle collection has been more and more difficult to keep clean. I've always been thorough about rinsing the bottles with hot water ...
0
votes
1answer
30 views

Advice on a recipe

I have the following grains available and was wondering what would be the general idea of doing my own recipe. 0.5kg Amber Malt 0.5kg Maris Otter 0.5kg Halcyon 1kg Pale Malt 1kg Caramel Dark 3kg Red-...
1
vote
4answers
98 views

How can I brew lager at room temperature?

I would like to try to make lager at room temperature (around 30 C). I plan to reduce yeast and fermentation in 2 weeks in order to avoid the off favor and fusel alcohol in beer. Can I do this by ...
3
votes
3answers
79 views

How do I predict vaporisation during the boil?

I am trying to predict the litres/hour vaporised during the boil, so I can adjust the amount of sparging water accordingly. Is there an easy way of doing this a priori by utilising other known ...
1
vote
2answers
36 views

Do sugar alcohols count against yeast alcohol tolerance?

I consider using erythritol or other sugar alcohols in my "girls' brew". Because girls demanded something really sweet and that's the simplest way to get it. If I add it to the boil, will it count ...

15 30 50 per page