0
votes
1answer
35 views

Airlock was removed from wine carboy - is it still ok?

So we had our basement flood last month and the company that came in to do the repairs moved my wine (6 gallons each of blueberry and apple) and at some point between now and then someone thought it ...
1
vote
3answers
25 views

What is the longevity of dried belle saison yeast at room temperature?

I am starting to brew beer and when I bought my kit the yeast was stored in a fridge and I forgot to put in my fridge when I got home. It is dried "belle saison" yeast and was at room temperature for ...
2
votes
4answers
33 views

Making a shandy.

Looking for information on adding citrus (lime, lemon, grapefruit, etc) juice at kegging to make a shandy. I have made several fruit beers by adding fruit juice, actual fruit, zest, and even flavored ...
1
vote
2answers
28 views

Beergas or just c02

I've recently come across there being beergas or G-Mix and co2. I had originally thought that it was just co2 and not a mixture of co2 and nitrogen. What are the issues with just using co2?
3
votes
2answers
30 views

Is there a maximum theoretical solubility of brewing sugars in Malt water?

I normally use 10# pounds of grain in a 7.5 gallon boil, and normally hit between 1.045 and 1.055 OG, after it evaporates down to 6+ gallons, depending on the amount of dark grains used. My stove ...
2
votes
1answer
32 views

Can Lactobacillus ferment solely with table sugar?

I'd like to create an anaerobic ferment with just lactobacillus (i.e. no yeast), table sugar and water. Is this possible or would I have to add anything else to help the Lactobacillus ferment?
3
votes
1answer
21 views

Are starter sizes meant to be actual volumes or container sizes?

I've seen a lot of references to 1L/1000mL starters being made with anywhere from 2 cups (~473mL) to 650mL of water and half a cup of DME. The 1L size seems to refer to the expected container (a 1L ...
2
votes
5answers
43 views

Minimal airlock activity

So I've just finished my 3rd all grain brew yesterday, first time trying a stout. After 24 hours, I'm only getting ~4 bubbles per minute on the airlock. Last night about 8 hours after pitching the ...
0
votes
1answer
28 views

How quickly will bread yeast take to create an ethanol concentration of…?

How quickly will bread yeast take to create and ethanol concentration of ~15%~,~10% and ~5%~ in at 30°C.I believe bread yeast is designed to rapidly fement(at first at least) but is not that ethanol ...
3
votes
2answers
37 views

Re-using aroma hops (whole)

OK I may be called crazy, and it won't be the first time but hear me out please. I am wondering if anyone has tried what I am about to suggest and if so what were the results? Could one reduce the ...
1
vote
1answer
36 views

Easy hard cider recipe

I'm looking for an easy hard cider recipe that doesn't take long to make and hopefully ends up like angry orchard or at least tasty. Recipe should take me from start to finish. I already tried to make ...
0
votes
0answers
6 views

Yeast done with Fermentation? [duplicate]

How do i know when my yeast is done with it's primary fermentation cycle. Are there physical markers and/or sighs. I am using bakers yeast just because I would like to see what it yields. There is ...
0
votes
1answer
27 views

Baker's Yeast and distillation?

I have made a wine a few days ago. I used apples and grapes but that is not what is important. For my yeast I used baker's yeast. YES!!! I do know that I should have used wine yeast to get better ...
1
vote
2answers
38 views

Transfer from Sanke Keg to Corny keg?

I would like to put craft beers on my tap system at home. Is it possible and safe to depressurize a full sanke keg and pour that beer into a corny keg so I can connect and enjoy at home? Other ...
2
votes
4answers
56 views

Secondary fermentation in a plastic bag - is this safe?

When performing a secondary fermentation, it's recommended to use a glass carboy rather than a plastic bucket, with one of the main reasons being that it reduces head space so that less oxygen is ...
1
vote
1answer
35 views

Wyeast 3724 hot fermentation

As I'm living in Singapore I'm trying out an experimental all extract recipe consisting of pilsner malt, crystal malt and amber malt together with Wyeast 3724. I've hopped it with Centennial and ...
2
votes
3answers
32 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
3answers
30 views

Can you add beer to a keg and continue to carbonate?

I carbonated my keg with 30 psi over night. When I started to bottle (growlers) I noticed that there wasn't much carbonation. Can I put the beer back into the keg and continue to carbonate? Will this ...
1
vote
2answers
66 views

What is the highest OG which is still fermentable?

How high can you push OG, taking sugar I know you can easily make a solution up to ~1180 (500g in 1 litre), but how high can a super saturated solution be? And, at what limit does it become ...
2
votes
2answers
41 views

Scaling up from a colony

I am preparing to start my own small yeast bank and I was wondering what is the optimal method for scaling up to a starter from a single colony. What step sizes should I use? What strength of wort ...
1
vote
2answers
28 views

How long can I keep a slant/plate in a domestic fridge/freezer?

I am considering plating up some yeast/isolating cultures and starting my own small yeast bank, I know that If I were to keep these at -80C in a lab freezer they would keep for years, but how long ...
1
vote
3answers
48 views

Filtering my batches (no dead fishes)

I have had a couple of cloudy batches recently, both tasted as intended, so no contamination. This has caused me to consider filtration, I have a 100l kit with a pump so could use plate filters or ...
3
votes
4answers
37 views

Using chocolate in an imperial stout

Planning on repeating a recipe I designed last year, a chocolate orange stout. The problem was that not much of either the chocolate or the the orange came through. Was still a tasty beer, ...
1
vote
1answer
51 views

How do I know if Hard Cider is bad?

I feel like it tastes like soap and/or baloon (I used a balloon as an airlock, but I'm not sure if it is just thinking that it tastes like balloon). It could be that this is the yeast...could be that ...
4
votes
2answers
57 views

Can I cook/eat milled barley malt?

I've got a small bag of whole barley malt. After doing a bit of reading I'm getting conflicting information. Some say the outer hull in not edible, while others say it is fine and a good source of ...
0
votes
2answers
60 views

Dry hopping do's and dont's?

Hi me and my future wife are brewing a bunch of different beers for our wedding. Next up is an IPA so we are curious of how the dry hopping process works. I'm looking for do's and don'ts and also a ...
2
votes
3answers
57 views

My yeast won't ferment

I washed my fermenter out in meta bisulphate I then added a quarter teaspoon of bentonite followed by 12 litres of apple juice. My SG was 1060. I added 2lb of sugar for a stronger brew, SG then 1085. ...
1
vote
3answers
28 views

Will Bottle Bombs occur in Refridgerated Environments?

I had 8 22oz bottles in room temperature for a long time (at least over 5 months). I noticed the other day that the floor was covered in dried beer, and after inspecting the container I saw that one ...
0
votes
1answer
24 views

Any risks to storing glass carboys and other brew equipment in an unheated garage?

We currently have all of our brewing equipment big pile in a spare room and have finally made space for it in our garage (as well as purchased some additional equipment for brewing there). We have a ...
2
votes
2answers
56 views

Can I overyeast by adding one pack of Wyeast for brewing 2.5 gallons

I was wondering if I add a complete pack of Wyeast to a 2.5 gallon batch rather than a 5 gallon batch what would happen. Would I "overyeast" the beer?
2
votes
2answers
119 views

“FV” abbreviation in BrewDog recipe

I am attempting to follow a recipe in BrewDog's excellent DIY DOG (see Albino Squid Assassin recipe, page 217) As hop additions, as the last 2 additions it lists: * Chinook 100g FV Aroma * Citra ...
2
votes
3answers
34 views

Unwanted yeast flavor last 2 brews (using starter)

The last 3 all grain batches I've done have been using US-05 (IPAs) or 04 (porter) with yeast starters, which I'm relatively new to. Not sure what I'm doing wrong but the IPAs taste so similar despite ...
3
votes
1answer
35 views

Brewing a gruit. Myrica gale alternative needed

I'm planning to brew my first gruit ale. I was planning to use myrica Gale, yarrow and rosemary. Sadly, I'm having serious difficulties with buying myrica here in Europe. Could anyone tell me a ...
2
votes
1answer
58 views

Color change in Secondary

Brewing a Pale Ale, the golden color in the Primary went into the Secondary and in 24 hours it turned completely black. I keep the carboys covered from light and stored at 68 to 72 degrees. The ...
1
vote
4answers
51 views

Hard cider funky taste

I made hard cider this way: https://www.youtube.com/watch?v=G25FFvCpNoQ except I also added cranberries, a couple tablespoons of sugar, and cinnamon. And yes, I used Fleischmann's rapid rise yeast. ...
1
vote
2answers
46 views

Can big late hop addition hurt AIPA?

I made two mistakes at the beginning of the boil, and I under-bittered my beer by 20 IBU. This is AIPA, so underbittering is serious mistake. Sadly, i only realized that by putting my notes back into ...
2
votes
3answers
68 views

Amount of time available for racking after fermentation is complete

I have two things: five gallons of nut brown ale that is done fermenting, and the flu. I really don't feel up to racking so how many days can I safely delay it until I don't feel sick? My fermentation ...
1
vote
1answer
50 views

What happens if fermentation happens at wrong temperature?

What will happen with my beer if fermentation takes place either at a too hot or too cold temperature? What will be the effects on the flavour?
0
votes
2answers
25 views

What to do with not so de-husked Carafa 3 when brewing black AIPA?

I bought what was supposed to be Carafa 3 special. But it has a lot of husk. I don't want roasted bitterness and acridicity in this brew. What should I do? Today is the brew day and I needed to go ...
0
votes
1answer
29 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 prime (inverted sugar) in liquid form, pretty much like a syrup for bottleling ? I was thinking in using a cooking seringe to add it to each bottleling, ...
1
vote
1answer
24 views

What is this husk-like material in allegedly de-husked Carafa 3 Special?

I'm brewing Black IPA. So I needed less bitter black malt. My choice was Carafa III Special - it is supposed to be de-husked kind. But it looks like this: Brighter shot, close-up on thing that made ...
1
vote
2answers
41 views

Carboy not thoroughly rinsed after cleaning with b-brite

I cleaned my wine carboy with b-brite but may not have thoroughly rinsed it. Will my wine still ferment and will it be safe to drink?
1
vote
2answers
38 views

Recommended dose of Campden Tablets to remove chloramine

I'm trying to determine the proper dosage of Campden Tablets to remove chloramine from water. I keep seeing 1 tablet per 20 gallons posted all over brewing forums, but I never see a source for this ...
4
votes
1answer
61 views

Why are some of my batches too sweet in the bottle, and can I rescue them?

I've had pretty good success brewing kits generally, but towards the end of last year I went on a mission brewing a few batches in fairly rapid succession. Unfortunately for me, most of the resultant ...
2
votes
3answers
77 views

I'm worried about adding germs to my brew when dry hopping

I'm looking at these instructions - http://www.geterbrewed.com/craft-a-beer-instructions/ (I promise I'm not selling anything). In section 13, it says something along the lines of "Add the hops after ...
2
votes
2answers
71 views

What's the best method of storing yeast for 4 to 6 months in the refrigerator?

I've done a bit of research into different options of yeast storage and so far the least time consuming and most accessible methods seem to be: Making a slant from a yeast sample taken directly from ...
2
votes
2answers
59 views

Stuck Kvass fermentation?

So I was making kvass, and have decided to make it a little more alcoholic. I made it using the following recipe: Slightly burn 3 pieces of toast, add to boiled water, and 1.5 handfulls of raisins. ...
8
votes
2answers
77 views

Why are hops added at different times during boiling?

I crafted an Oatmeal Stout (using a Brooklyn Brew Shop kit) last weekend and the recipe instructions were to add 2/3 of the Golding Hops pack at the beginning of the boiling and the remaining 1/3 15 ...
1
vote
2answers
66 views

HI!! raspberries and rye beer, yeah!

Im thinking about making a rye/raspberries mixed beer in a 3:1 d water (basified with Mg(OH)2 to PH 6.5)/glucose ~0.1% some flower smoke (not sure what flower yet). what yeast should i use to get a ...
0
votes
2answers
48 views

What are the guidelines to store beer ingredients?

I am new to the homebrewing world. In this moment I have just brewed using prepared kits (I use Brooklyn Brew Shop kits). However, I am considering trying new recipes and therefore buying the ...

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