6
votes
3answers
4k views

How can I raise my mash pH with something other than chalk or baking soda?

I recently moved to Rhode Island and my mash efficiency has suffered. The main part of my process that has changed is the water. The pH as measured by colorpHast strips (and two other off brands) ...
0
votes
1answer
19 views

Widmer “Brrr” clone

Has anyone found a decent clone recipe for the Widmer 'Brrr' seasonal? This is the second year I've seen it in their sample 12 packs. But in the sample pack, it only has 3 'Brrr's, I'd like to make ...
1
vote
1answer
19 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 ...
0
votes
1answer
22 views

Lager Diacetyl Rest and Lagering Without Air Escape

I've fermented a 5 gallon lager at 45 F for 2 weeks. The OG 1.050 and FG 1.012. At this point, I racked to secondary and put back in the airlock & bung. Increasing temperature to 65 F for 2 days. ...
1
vote
2answers
253 views

Mash Efficiency With Top Off

I just put my second AG batch into the primary, but I ran into an issue I need some help with. When I did my first AG batch, I used water that was treated by a water softener (I know, I know...it was ...
1
vote
2answers
38 views

How to adjust recipes for high mash / sparge efficiency?

It seems most recipes out there assume 75 - 80% efficiency*. Seems sensible for homebrewer. but I consistently get 95%. I should feel lucky, but this means that I either: have too much alcohol for ...
1
vote
1answer
21 views

Wild Farmhouse style Cider and BJCP Classification

Good day, community! I've got a dilemma. 3 month ago I made 3 different ciders (splitting one 3 ways) using the same blend of Granny Smith, Golden Delicious, and Red Delicious apples. It was a freshly ...
2
votes
2answers
31 views

Do water filters decay at a linear rate for the various chemicals it filters?

I have a reverse osmosis and deionization unit that is able to filter my 450 PPM TDS tap water down to 0 PPM TDS. It has been about three months, and my TDS reader now gives 3 PPM TDS. Do water ...
0
votes
1answer
45 views

Berliner for the people

For those who have made one, please describe your most successful attempt at producing a nice tart traditional Berliner. Please include ingredients, but most importantly, process in your response. ...
1
vote
2answers
135 views

How do I set up a Sestos D1S temperature controller with an NTC temperature sensor probe -40-120C

I have not succed to configurated my SESTOS digital PID with an temperature sensor probe working between -40°C to + 120°C. I put CtrL to 3 ( PID ) SN to 20 ( cu50 matching my sensor ) and Op1 to 2 ( ...
9
votes
8answers
13k views

Is it possible to bottle condition without sediment?

I've recently been reading the labels a bit more on one of my favourite beers and have discovered that the brewers bottle condition their Pale Ale. Yet it's sold with no signs of any flocculated ...
5
votes
1answer
6k views

Should I leave the CO2 Cylinder connected after force carbonation?

I connected my CO2 Cylinder to my Keg and have it currently force-carbonating. However, it will only be needed next week friday. Should I leave the CO2 Cylinder connected for 8 days at 20psi, or ...
0
votes
3answers
73 views

Where can I get small glass bottles in San Francisco?

I'm looking to bottle cocktails in small glass bottles. I've been looking online and most smaller bottles are either very expensive or have extremely pricy shipping (in most all cases, it comes to ...
3
votes
2answers
40 views

Carboy size 3 or 5 gallon? please

I've got a 15 litre, 3.9 gallon batch of hard cider (I juiced the apples myself and lost the will to live after 20kg). Should I get a 3 gallon or 5 gallon carboy? I read that when moving the cider ...
0
votes
2answers
44 views

“Krausening” to increase IBU at bottling

I have a batch fermenting that I was planning to dry-hop but decided I wanted to actually increase the bitterness. I was thinking of doing the following process based on this answer which I think ...
1
vote
1answer
20 views

Swapped sparge by mash water quantities

When it was (potentially) too late I've noticed that I've used the 4L of water for mashing that I should've used for sparging - which was instead 3L. Could this be a problem? The end amount is the ...
1
vote
1answer
27 views

Best replacement for WLP545

Question: what is the best alternative to use instead of White labs yeast WLP545, in order to get the most similar result? Or is there any commercial produced beer using WLP545 that you can grew a ...
0
votes
1answer
81 views

Is my beer carbonating while in primary fermentation?

I started my first small batch 1 gal IPA. After I pitched my yeast I had some blow off (as was expected) but it only lasted about a day, then I attached my airlock. A week into into the brew it was ...
3
votes
2answers
26 views

What happens to remaining sugar when wine is converted to vinegar?

Say that I have a wine that still contains a substantial amount of sugar. If I start the process of converting the wine to vinegar by exposing it to oxygen, will the sugar continue to be converted to ...
1
vote
3answers
46 views

A simple German Beer recipe

I'm new to brewing. I've got the gear and no idea. I'm doing alright with a hard cider at the moment thanks to the support I've received here. So I'm starting to think about my next adventure. I'd ...
3
votes
1answer
113 views

First homebrewing equipment question

I'm looking at a homebrewer's equipment that is getting out of the hobby and I'm getting into the hobby. I'm wanting to spend my money wisely and while jumping right into all-grain brewing. Here is ...
1
vote
1answer
46 views

Cider not fermenting

My first cider attempt. It's day three and see no activity in the airlock. So this is what I did. I juiced 20kg of apples and got just over 3 gallons of juice. I took a gravity reading of 1.050 at ...
2
votes
1answer
7 views

What is the lab wort pH of Rye Malt

I am planning a brew where Rye malt is a considerable component of the grist. I am trying to predict my mash pH by taking the weighted lab wort pH contributions of each of my malts, and accounting for ...
3
votes
2answers
57 views

Suckback and sampling from conical fermenters

How do people with conical (or other sealed) fermenters avoid sucking liquid from the airlock into the vessel when they take samples or remove trub through the bottom valve? Do they just remove a ...
0
votes
1answer
81 views

Crabbies ginger beer clone recipe

A few years back I tried brewing my first Ginger beer hoping to get a result that would come close to the one that Crabbies makes (which I love). The result ended up very bitter and it just wasn't a ...
2
votes
1answer
23 views

Effect of adding bacteria when racking to secondary

I recently brewed a Flanders red ale and it is nearing the end of primary fermentation. I'm planning to rack it to a carboy and leave it for up to about a year. While doing research on the style, I ...
14
votes
13answers
3k views

Uses for spent grains

What are some uses for spent grains - either a few pounds from a partial mash or the 10+ from an all-grain batch - that don't include just throwing the grains away? If your answer is to include some ...
8
votes
7answers
15k views

How much effect does light have on fermenting beer?

If I keep my fermenting beer in my living room, should I cover it with blankets or otherwise keep it out of the light? I've seen topics on brewing referencing this, but most just settle for "why take ...
2
votes
2answers
158 views

how to control water temperature?

I need a method to maintain the temperature of the water specifically at 55 degree and 5 degree into two different containers to conduct a thermal cycling. I am keen to address the effect of ...
4
votes
2answers
36 views

Re ferment beer after transferring to keg and force carbonating it

I brewed a 5 gallon batch of IPA beer, the OG was 1.067 and 2 weeks later it only dropped to 1036. A stuck fermentation I was told after I transferred it from my fast fermenter to two 3 gallon kegs. I ...
0
votes
1answer
34 views

Hefeweizen final gravity too high

I started my Hefeweizen with a OG of 1.054 and used Wyeast 3068. The wort was well aerated but after 3 weeks my gravity is still 1.020 which seems a little high. The gravity reading I took a week ago ...
6
votes
3answers
2k views

Is it possible to cork screw-top wine bottles?

Do normal corks and normal corkers work with them? Is there a greater risk of breaking the neck of the bottle during corking?
15
votes
8answers
10k views

How do you cool a lager on a budget?

What techniques would you suggest for cooling a lager during the lagering phase? Further, how important is the stability of that temperature?
3
votes
2answers
110 views

Total Cider Noob Move

Following instructions from the Portland Mercury on homebrewing cider, I pitched a whole 5 gram packet of champagne yeast by mistake in my 1 gallon brew. It says that the packet makes a 5 gallon ...
3
votes
4answers
107 views

Best size carboy for brewing beer?

I recently fermented a batch of beer (5 gallons) in a 7gal carboy, which left about 2 gallons of space above (assuming you filled it all the way to the top). I also have a 5gal carboy, but that would ...
1
vote
2answers
47 views

FG of bottled condition beer lower than FG of fermented beer

I brewed a session stout about 4 months ago, and left it in the fermentor for two weeks. The FG was 1.012 one week in, and I checked every few days until 2 weeks in, and the FG remained at 1.012. I ...
1
vote
3answers
40 views

Hefeweissen ingredients question

it's my first post in here. I've just done my first batch of weissbier (or any other). It turned out quite alright so I'd like to repeat it to check I wasn't lucky. However, since it was from a kit ...
3
votes
2answers
1k views

Substituting 2-row with DME - Extract Torpedo Clone recipe

I really want to make an extract SN Torpedo Clone. During my hunt for recipes, this one in my opinion sounds great and I would really like to try it. Recipe OP here O.G. 1.076 (actual) F.G. 1.016 ...
2
votes
1answer
32 views

How much free (ie, fermentable) suger is contained in canned fruit puree and how does this affect gravity?

Going to add one can (49oz) of Vintners Harvest Peach Puree to secondary and curious if/how much this will raise gravity. The nutritional label states the can contains 190 grams of sugar, but not ...
3
votes
1answer
130 views

Conical verses flat based fermenters

Just to ask what is the general feeling of using a "Conical" fermenter rather than a normal flat based fermenting barrel.? I realize that you cannot ...
5
votes
5answers
8k views

Any way to rescue an overly bitter beer?

My latest batch of IPA has come out really unpleasantly bitter, it was only supposed to be about 45 IBUs, using a combination of Northdown, Target and Bobek for bittering (60 minutes) and some more ...
5
votes
6answers
367 views

Beer recipe calculations?

Does anyone know of a good place to get all the various formulas used to compute final gravity, color, bitterness, etc. in your beer?
3
votes
3answers
68 views

Do I need to completely fill my barrel?

I am flavoring my first beer in a new, 5 gallon oak barrel. This batch is a full 5 gallon batch, but is it ok to put smaller sizes in it? For example, can I put 2.5 gallons in without any harmful ...
2
votes
2answers
956 views

What is the right amount of priming sugar for a bottle with expandable head space?

When bottling in plastic (PET) bottles, it is possible to eliminate oxygen from the bottle by squeezing the bottle. Below is a 3 liter bottle with only one liter of beer in it: I have done this ...
4
votes
11answers
304 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 ...
1
vote
1answer
33 views

Yeast washed, combine containers?

We washed yeast from our last beer and now it's sitting in multiple containers in the fridge. The mixture is mostly water with some yeast at the bottom. Is it acceptable practice to combine the yeast ...
3
votes
5answers
99 views

Good options for cooling during fermentation?

I'm looking for simple ways to keep my beer a stable temperature, lower than room temp, during fermentation. Are there any simple ways of doing this besides buying a refrigerator for the purpose of ...
1
vote
1answer
41 views

How to tell volume of liquid in a Keggle without a sight glass?

I recently got a 15.5 keggle from AIH and I'm wondering how I could provide markings for my liquid volume other than a sight glass. I've seen some ideas about marking a mash paddle or a flat tip ...
24
votes
11answers
20k 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 ...
1
vote
1answer
53 views

how do sour brewers manage their local wild yeast in the air?

Can anyone describe the general process you manage the levels of wild yeast in air? I'm thinking have a maltose solution exposed and measure the change in specific gravity of it over time while ...

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