26
votes
12answers
23k 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
159 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
28 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-...
3
votes
4answers
3k views

Boza beverage recipes and experiences?

Anyone to share recipes and experience on brewing Boza beverage?
1
vote
4answers
92 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
75 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 ...
6
votes
1answer
93 views

Has anyone ever tried soaking grains in bourbon instead of water before smoking malt? Any advice is appreciated too

I'm going to brew an applewood smoked Märzen and upon doing some research I found some brewers have sprayed their malt with bourbon instead of water during the smoking process to keep the grain moist, ...
2
votes
4answers
109 views

First brew: dry hopped mead, probably stuck. How to best proceed?

I'm on day 9 of my first attempt at home brewing (1 gallon batch), and based on my measurements on day 5 and today it appears to be stuck at 1.010 Original Gravity was 1.065 Kind of just went gung-...
4
votes
3answers
86 views

What woods can be safely used to flavour/age beer?

There is a history of people using oak barrels to age and mature beer. These days people often use bourbon soaked oak chips to flavour beer in the secondary. Also I have seen people asking about ...
1
vote
3answers
350 views

Fermentis S04 vs.US05

I am trying dried yeast for the first time. I did up 100 litres of English IPA yesterday and I pitched 2xS04 into 50 litres and 2xUSO5 into 50 litres. Anybody want to hazard a guess at the ...
4
votes
5answers
781 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 ...
3
votes
2answers
1k views

How much K-meta should I add when racking my cider/wine?

How much potassium metabisulfite should I add when racking my wine or cider? Measurements in grams/gallon please. Thanks!
3
votes
1answer
80 views

What are the most crucial moments for beer contamination?

I know that sanitization is one of the most fundamental parts of making a beer and I myself wasted two batches already for not being diligent as I should. So, what are the steps / moments when you are ...
17
votes
4answers
11k views

What Type and Power of Microscope For Observing Yeast Cells

I'm interested in buying a microscope that I can use to observe yeast cells. Ideally, I'd like to use this to count cells in region and do calculations to get estimated populations (though I don't ...
2
votes
1answer
42 views

Question regarding which volume to use for OG calculation

My question is regarding which volume to use when calculating OG, and more importantly why. How to calculate the gravity points for a recipe is fine, but then according to BeerSmith at least, you ...
3
votes
2answers
37 views

Does the amount of Diastatic Power of the grains influence the alcohol content of the beer?

If one grain bill has a combined amount diastatic power equal to 70 degrees Lintner and the other one 90 does this influence the amount of alcohol the end product will have? I guess the potency of ...
1
vote
2answers
60 views

Boiling Tap Water: Covered or Uncovered?

When I'm preparing my make-up water before making wine or beer, should I boil it with the lid on (to minimize evaporation of the water) or with the lid off (to maximize evaporation of volatile ...
10
votes
3answers
10k views

Consequences of infection in a beer?

Everyone learns during their first brewing experience that you have to carefully sanitize anything that touches your wort after the boil to avoid infection. What happens when wort gets infected? How ...
6
votes
3answers
1k views

Lacto contamination in plastic fermenter = new fermenter?

Just bottled my first contaminated beer, got lazy and didn't freeze/boil the watermelon I added to a wheat beer and got lacto(?) contamination and an amazing sour watermelon beer as a result! But, ...
7
votes
1answer
1k views

Cherry vinegar (was supposed to be mead)

Last week I started a cherry mead and discovered yesterday that it had turned to vinegar (and not even nice-tasting cherry-flavoured vinegar - it smelled and tasted awful, though the colour was great)....
10
votes
2answers
4k views

does starsan kill yeast

Is Starsan effective against yeast? After resuming homebrewing again after a 2 year break, I started having pellicle appearing on my starters (after fermentation had completed), which has now spread ...
8
votes
3answers
699 views

cleaning vs. sanitizing

I have made over 50 batches of homebrew, and I have a confession: I rarely CLEAN my equipment. I take a quick look to see if there is any visible debris/dust, etc., and if so, I will spot clean it or ...
0
votes
1answer
720 views

Slight fizz in beer after 6 days in the fermenter - game over?

I put a batch on last Sunday, started off with a crazy high reading on the hydrometer (around 1080 when I was expecting 1040ish according to the kit) - though I suspect that was because I drew a ...
5
votes
4answers
2k views

Can a little human spit spoil fermented beer?

The other day, I was with my friend getting ready to bottle a batch of modified cream ale (our second homebrew so far). We were using an auto-siphon to transfer beer from fermenter to the bottling ...
1
vote
2answers
2k views

Ways of saving an band-aid beer

I am exploring what in my process could have possibly caused this flaw, but it is likely old yeast propogated in a starter and then pitched, as this has not happened to me ever before. What I am ...
1
vote
1answer
864 views

First Brew: Yellow Mold - Transfer to Carboy - Slowing of Fermentation

I brewed a batch of Pale (first solo brew) and after pitching yeast (6 hours), noticed yellow clusters of what I think was mold. I thought I had an infection, so I siphoned off, and collected ...
5
votes
5answers
17k views

What kind of infection is this and is the beer ruined?

Picture of Infection This is my first all-grain batch and unfortunately it has developed some kind of growth. It didn't smell like death, actually smelled pretty good, and the samples I have been ...
2
votes
2answers
524 views

Do I have contamination('infection')?

Beer Kit: Brewferm TarwebierThis was my first time using StarSan as it's hard to get in my neck of woods. Is this some ugly Krausen or an infection, if so what type? Is there any recovery from this, ...
1
vote
4answers
907 views

Overcarbed or gusher contamination('infection')?

Is there an easy way to detect whether excessive foaming / gushing is the result of over carbonation or a gusher contamination? Perhaps a telltale taste or other indicator?
2
votes
1answer
311 views

Raspberry Stout Contamination('infection')?

I brewed a 5-gallon batch of Frankenberry Chocolate Raspberry Stout July 20 (11 days ago) using a Scottish Ale Wyeast. The yeast was pitched at 78 degrees, everything was sanitary, I immediately ...
2
votes
2answers
394 views

Consecutive (lacto?) contamination('infection') with different fermenters

My two last batches got a sour/white wine taste to them (prior to bottling). The first one was a Hefeweizen fermented in my bucket. The taste was present from day 4 up to bottling a month later. In ...
2
votes
2answers
26 views

Is it possible to know how many volumes of CO2 end up in a keg after force carbonating?

There are two methods used to carbonate a keg: Set and forget Force carbonation In the first method, the keg's PSI is set to a value determined by a kegging chart and is left at that PSI for the ...
0
votes
3answers
52 views

Ideal twine for training hops

I'm looking around the internet and have found that some people use nylon twine, which I am guessing is better for strength and resistant to the sun, rain and snow... then others use wire, some use ...
0
votes
3answers
51 views

Aluminum mash tun?

My current brewing set up is as follows: 2 Fermenter's Favorite 10 gallon all grain coolers hot liquor tank and mash tun, 15 gallon Megapot boil kettle, Edelmetal Bru Burner, and a homemade gravity ...
2
votes
1answer
28 views

BJCP Category for Malted Cider

As the title suggests, looking to confirm which BJCP 2015 category would be most appropriate for a malted apple cider. In this recipe, the malt character comes from two sources: 1) DME boiled in ...
16
votes
4answers
38k views

What does 'Imperial' mean with regards to beer style?

I've seen the adjective "Imperial" tacked on at the beginning of a number of beer styles recently: Imperial Stout, Imperial Brown Ale, Imperial Red Ale, etc. What does it mean exactly, is it just ...
4
votes
3answers
781 views

Storing bottle conditioned beers and carbonation

I store all my beer at 55 degF. Do I need to worry about the beers that are bottle conditioned not being carbonated, or not being at the proper carbonation level? Should they already be carbonated ...
1
vote
1answer
27 views

How to choose the correct soda keg “type” replacement posts?

New to kegging, got myself a used ball lock Firestone/Pepsi soda keg. But when I've been cleaning and sanitizing the posts when I got it/after use, they seemed SUPER beat up. There is a washer (maybe? ...
8
votes
7answers
15k views

How to strain wort before primary fermentation

I recently made a big beer (Dogfish Head 90 minute clone) with an OG around 1.11. I had never tried to strain wort before moving to a primary fermenter, but thought it would be a good idea since this ...
0
votes
3answers
30 views

Is there a recommended website to get started?

I have 5 gallon bucket with sealed top, spigot and an air trap. I'm wondering what I can make. Is there any website that will give me recipes that I can try? I'm itching to make something.
4
votes
3answers
132 views

Brewing with rainwater / tank water

I'm lucky enough to have beautiful New Zealand rainwater to brew with. But what are the considerations in terms of mineral content? Is rainwater close to distilled water? Having gone through the same ...
2
votes
3answers
78 views

Pilsner extract kit: why is the original gravity low?

I've just put the extract version of this in the fermenter: http://www.wagonbrewing.co.nz/panhead-port-road-clone?search=pilsner The gravity is 1.037 which seems way low. Dammit I don't want no weak ...
3
votes
3answers
49 views

How long can something be left on the lees before needing to add more yeast if intending to bottle condition?

I have a mead that I plan on bottle conditioning. With beer, due to the short turn-around time, you can usually just rack onto some priming sugar and bottle, and the remaining yeast will eat the sugar....
2
votes
2answers
52 views

Off flavours from unsanitized priming sugar

Quick question for the group: Will unsanitized priming tablets/sugar likely/surely cause off flavours after bottle conditioning - especially, a wet/slightly moldy towel aroma? I've been experiencing ...
2
votes
3answers
42 views

Why is my Kombucha getting thicker?

I am brewing my Kombucha for about four months now, starting a new batch every four to five days. Since three weeks my Kombucha got a little thick (viscous, syrupy). I did not change my recipe, the ...
0
votes
2answers
13 views

Flavoring Kombucha with herbs

I would like to try flavoring my kombucha. I have heard you can add herbs like mint after fermentation, before botteling. But then I would have the leafs in by bottles, right? Or do I have to take ...
2
votes
3answers
51 views

Cleaning/Prepping frozen strawberries for a strawberry blonde

A simple enough question for thoughtful answers. Some good recipes out there for Strawberry Blondes. All the normal tips are understood, i.e., 1#/gal, strawberries will likely kickstart fermentation ...
1
vote
4answers
62 views

Could you use a home soda maker to add gas to beer?

I have been making my own beer now for a while. I have been struggeling with beer that goes flat after a while. I'm searching for a gas solution and was wondering if those old soda machines we used as ...
3
votes
4answers
3k views

Adding oak chips to a carboy

I use bourbon-soaked oak chips in my scotch ale. My last batch got infected, but that's another story. I want to add the chips to a carboy, as I'll be aging it for over a month. It's easier to add ...

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