1
vote
1answer
47 views

Carbonating a keg outside of a fridge until it is ready

My refrigerator is full but I am kegging two Saisons today. I plan on letting them sit in room temperature for 2 weeks and then moving them into the refrigerator when they are fully carbonated. ...
0
votes
2answers
60 views

Should I worry about this smell?

I have stout fermenting and it has been in my carboy for a little over a week. Yesterday i opened the carboy to make a small intial addition of coffee beans and cacao nibs. Well when i opened it and ...
1
vote
1answer
2k views

Sarsaparilla beer?

I was enjoying some craft sodas with some friends wile brewing a saison recently, and the idea of a sarsaparilla beer occurred to me as a not terrible idea. My instinct is to go with a pale ale (or ...
18
votes
5answers
16k views
1
vote
1answer
28 views

Worried about extent of inflation of Wyeast 4766 package

My friend and I were trying to ferment some raspberries using the WYEAST 4766 Cider yeast. Now it's 1 day after we activated the package and it is still only partially inflated. Should we buy a new ...
0
votes
1answer
33 views

Dr Rudi (super alpha) hops NZ, experiences?

Last night a friend at our brewing space passed me a new bag of Dr. Rudi Hops and said "we just got this in would you like to try it in your brew this evening?" I of course said yes. Only now do I ...
0
votes
3answers
35 views

What is the best type of ale/lager that you can add fruit to?

I am planning to make a fruit batch for my wife and I have read on when to add the fruit and how, but is there a recipe that you should stay away from? This my be subjective to a point, but I don't ...
2
votes
2answers
62 views

plastic storage for bottles

I just found out that roaches harbor in cardboard boxes. Not to mention that cardboard breaks down easily when filled with damp, freshly sanitized bottles. Does anyone have suggestions for plastic ...
1
vote
1answer
53 views

Beer Smith 2 Equipment settings.

Just got Beer Smith 2 and I was wondering if anyone has done equipment profiles and could give me some pointers on where to start. Prost
0
votes
1answer
46 views

Should My Boil Volume Include The Volume of Dry Malt Extract?

I was just experimenting with the 'Brew It!' tool on Brewers' Friend and the instructions say that for a 12 litre boil, I should add 8.8 litres to the kettle along with 5kg of dry malt extract which ...
1
vote
1answer
53 views

Can I assume that an unopened glass jug containing the juice I want to ferment is sanitary?

I am making cider for the first time. I purchased a gallon of organic apple juice with no other ingredients besides the apples. I sort of saw it as a two-for-one, I got the apple juice I needed as ...
3
votes
4answers
53 views

Contamination concerns when removing stopper?

this might seem dumb to most, but it's only my third batch and I just need some reassurance. So i occasionally pop out the rubber stopper on my carboy to smell the brew and see if anything funky comes ...
3
votes
3answers
59 views

What's the best way to ship bottles of beer 3000km in hot weather?

I'm worried not so much about breakage/leakage as you can just take precautions with extra padding and good packaging, but more about oxidation with the bottles being shaken up during hot weather. ...
0
votes
3answers
48 views

Shelf life of liquid malt extract?

My husband has what appears to be about 46 oz. of what I am guessing is liquid malt extract in a cabinet above our built in microwave. I know we brought it from our old house when we moved to our ...
13
votes
5answers
19k views

How long can I leave beer in the secondary fermenter?

My first home brew beer is ready to be bottled but I've been busy and haven't gotten around to it yet. The beer was in a primary fermenter for 2 weeks, then I racked it into a secondary fermenter ...
0
votes
1answer
71 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 ...
2
votes
2answers
66 views

Better Bottle carboy vs. generic PET carboy

From what I've seen, the 'Better Bottle' carboy is just a PET bottle with a brand name on it. I read that there are some PET carboys that have a special layer of oxygen impermeable material between ...
29
votes
23answers
28k views

How do you label your bottles?

How do you mark, label, or otherwise identify the contents of your bottles? I'm currently using masking tape and a marker, but I'm curious what most other people use.
1
vote
1answer
44 views

kegging and carbonation

I am kegging my first batch ever in the next two weeks. It's a double IPA. My questions are: What pressure is ideal for serving. do i need to turn off my tank every night? Will leaving it on cause ...
0
votes
1answer
28 views

Measure remaining sugar in kombucha brew w/ hydrometer?

I'm brewing kombucha and would like to figure out when the best time to bottle it to build up some carbonation. I'm also interested in figuring out how much sugar is remaining so I can calculate the ...
1
vote
1answer
51 views

Kegging - Is it necessary to filter yeast?

I'm planning to buy kegging equipment and keg my next batch of beer, and I ran into some yeast filters for sale that remove yeast specifically for kegging. Is this a necessary step? I know that when I ...
1
vote
1answer
54 views

Which lactic acid bacteria are Homofermentative (or Heterofermentative)

I’m in the process of creating a custom culture, made of lactic acid bacteria, for a artisan yogurt drink and am having a hard time finding information on the metabolic categories of each strain. I ...
7
votes
4answers
104 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 ...
2
votes
2answers
34 views

Gooseberry Wine Help

Just harvested some green gooseberries from the allotment, and as I don't like eating them, i thought i'd make some wine. Is there any tips anyone can offer me, or any good methods to follow? This ...
0
votes
2answers
53 views

What are the different beer types?

I have just started brewing my own beer and though I have made a few batches (3 to be exact), I wanted to know what categorizes a brew to be a beer (like Mead/Lager, Irish Stouts). Is it the ...
1
vote
2answers
154 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 ...
2
votes
2answers
64 views

i want a keg cooler that is cheaper than kegerator

Looking into buying a 5 gal ball lock keg, i have the Co2 tanks, a tap, and gauges/hoses. I want to save by just purchasing something to keep it all cool. Strapped on cash at the moment but want to ...
0
votes
2answers
55 views

Help! Started my lager at 16degs C for 3 days (instead of 14C) - ESTERS!

Good day! Brewing a Czech pilsner OG 1.046 (brought it down from 1.056) Yeast: Wyeast 2278 (1 litre starter) - 10-14 degs range 22L batch My temperature control on my fridge said 14degs but a ...
8
votes
7answers
3k views

Why would a recipe use both Light LME and Light DME?

I just brewed a clone of Belhaven Scottish Ale using the extract recipe from the book, Clone Brews. The recipe calls for both light LME and light DME. Why would it use both? It does specify brands ...
3
votes
2answers
49 views

What do you call additions after fermentation?

Adding hops after fermentation is referred to as dry hopping (duh). But folks also add things like cucumber and hibiscus to the beer after fermentation. What's the proper way to refer to these ...
2
votes
1answer
30 views

no sediment in my cider home brew kit

I've recently purchased and set up a cider homebrew kit, but after 9 days I've had absolutely no sediment at all. Have I done something wrong? I've followed the instructions to the word.
1
vote
1answer
97 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 * ...
1
vote
2answers
66 views

Brewing first wine from juice need some help

So i looked up a cheap way to make me self some wine, and i decided to go with cranberry juice 100% from concentrate no preservatives or anything like that in it, i started of with 1liter, i poured ...
28
votes
26answers
21k views

What software do most brewers use?

Just curious what most brewers are using these days as far as software goes. We are going to have to make a decision in the near future about this. BeerSmith? ProMash? BeerTools? Any others I ...
1
vote
2answers
45 views

Heat spreaders on electric elements

I use electric kettle and hlt, the issue I keep having is that the brews keep coming out darker than I want. This went unnoticed when brewing stouts and bitters, but I have tried a couple of very pale ...
1
vote
1answer
131 views

green apple esters recipes

So I was kindly given a Mr. Beer Kit recently. The gifter knew I brewed. I made it per the instructions (except I added honey in the wort to up the gravity a bit). It fermented a bit warm, and it came ...
2
votes
4answers
2k 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 ...
0
votes
2answers
31 views

American Stout addition Suggestions

Brewed a really nice American Stout last night. notes of chocolately roasted coffee all throughout. the predicted abv was 6% according to kit which i followed to a T, but as i was taking my OG i ...
4
votes
1answer
48 views

How does cereal mashing not produce off flavors due to above 170F boil temperatures?

I have always read that over 170F grain mashes will get a very distinct off flavors. How is it that during a cereal mash of grains (where you typically hold a mid-range temperature for a duration and ...
1
vote
2answers
66 views

Wine Kit (extract) Secondary

I'm making a wine kit with pre-packaged must. It calls for a secondary fermentation after 5 - 7 days then stabalising about 10 days later by adding clarification agents. I prefer to let things sit. ...
2
votes
1answer
24 views

Stuck or very slow fermentation on Märzen

I have made a batch of Marzen/Octoberfest. I brewed it 3 weeks ago. Starting gravity was 1.060, the beer was well airated. I have used WLP820 with 1.7L starter. It's fermenting in my fridge at 50F. ...
0
votes
0answers
11 views

Apple cider: Bubbling has stopped during fermentation [duplicate]

If the bubbling has stopped during fermentation does it mean that the fermentation is over? It's been 7 days, and if it needs to keep fermenting, how long is recommended?
4
votes
2answers
94 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 ...
0
votes
2answers
54 views

Opinions on my hop schedule for double IPA?

Being only a third time brewer, and feeling ambitious and experimental i decided to step away from kit directions and experiment. anyone have experience with the following combo? any opinions on how ...
1
vote
3answers
43 views

Why is my wine cloudy now?

This bottle of Mint wine was super clear when bottled. I use Sparkolloid. Six months later it looks like a snow globe. This is happening to several of my batches but not all. Whats going on here ? ...
3
votes
2answers
72 views

What's the difference between top fermenting and bottom fermenting?

Some friends and I are attempting our first home brew. When the question came up I couldn't answer except to say that lagers are one and ales are another. I understand the some of the basic principles ...
1
vote
2answers
23 views

Making small batch of wine

I normally make 5 gallon wine kits. I purchase a 1 gallon kit and I have 6 gallon fermentor. Will this hurt the wine using the same fermentor? Do I need to get smaller fermentor for small batches?
1
vote
3answers
72 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 I'm currently fermenting a double IPA with Columbus for bittering and Cascade for aroma. ...
1
vote
2answers
45 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
1answer
47 views

Coud I ferment a five gallon batch on top of the yeast cake from a finished one gallon batch?

Title says it all: Could I ferment a five gallon batch on top of the yeast cake from a finished one gallon batch?

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