3
votes
1answer
58 views

Can I reuse a failed starter?

The proprietor at my LHBS gave me an unsold Wyeast 1968 smack pack that was well over a year old. I made a starter for it just to see if it was still viable. It was not viable. Now I need to make a ...
0
votes
1answer
37 views

Best position to install a bi-metal thermometer

Of course I'm asking about the height. How to calculate the best height to install a bi-metal thermometer like this: Dial Thermometer - MoreBeer ? Usually, we can see it installed in the middle of ...
0
votes
1answer
83 views

How can I filter out excess cream (trub) before bottling?

I'm making a cream ale and just moved it into a new carboy for secondary fermentation. While siphoning it over, I noticed that there's a lot of solid creamy substance still in the beer. Maybe I did ...
4
votes
6answers
740 views

Flat beer with table sugar?

I brewed this Ale Oktoberfest beer and I thought everything went perfectly, but the bottles are flat (have tried 4 of them) Some details: 2 weeks in the primary 1 week in secondary (5 gal carboy) ...
1
vote
2answers
121 views

Cleaning stainless steel

I bought an used stainless steel really large pot (>90 liters) that was used for cooking, but had some kind of water stains inside. On a (stupid) attempt to clean it, I had it sand blasted, which ...
2
votes
1answer
56 views

Is brewers' Lactobacillus heterofermentative or homofermentative?

I have only used 'natural' lactobacillus, that is, inoculated wort with raw grains to achieve a very tart sour. In my last experiment, I soured a mash over a few days and the gravity had dropped from ...
0
votes
1answer
42 views

Stout has acetaminophen (tylenol) aftertaste

TL;DR : My beer has an acetaminophen aftertaste, what could this be ? I brewed an espresso oatmeal Stout 4 months ago. It had a hard time carbonating and has an acrid/bitter (burnt? too much dark ...
0
votes
2answers
43 views

Maturation temperature (when SG stabilizes)

Some guys recommend to increase the temperature once the fermentation finished, and so, "start" the maturation in a higher temperature. Others say the inverse, to reduce the temperature. I already ...
0
votes
0answers
12 views

How long to mature and clear with Top Tap Barrel?

Once, initial and secondary fermentation are complete, how long should the barrel be left to clear and mature? I understand that with a bottom tap barrel you have to wait for the entire, barrel to ...
2
votes
1answer
421 views

When should I secondary this beer

I have an Oktoberfest beer in Primary right now based on a kit from my LHBS. It's an average ABV ~5.5 and is fermented on California Lager Yeast and I'm controlling fermentation at ~62F. Will this ...
1
vote
1answer
61 views

force krausen to drop?

will hurt the beer if I swirl my carboy to force the krausen to drop? the krausen has been sitting there for a few weeks now and I want to keg in one week but if the krausen is still there I don't ...
1
vote
1answer
45 views

Can you help me read this complex Yeast recipe? (Sour Beer help)

I'm reading a recipe for a Sanctification clone, which is one of Russian Rivers Blonde Sour Ales. The recipe for the yeast read as such Brettanomyces bruxellensis culture, Wyeast 3112 or White Labs ...
0
votes
1answer
50 views

Fruit mead - VERY vigorous fermentation

I have made several batches of meads, using different yeasts, with the same recipe. I then picked the yeast that made the best mead (IMO) and made some fruit meads. I followed the same recipe, but ...
1
vote
0answers
30 views

Brewing with Saccharomyces boulardii

I have a friend who studies some molecular aspects of probiotic yeasts, some wild ones and also the widespread in medications Saccharomyces boulardii (found in Florastor®, Floratil®, and other ...
2
votes
2answers
84 views

Evaporation rate

Right now, when brewing, I have one step that is never the same : the boil. Actually, the boil phase is going alright, my problem is with the evaporation rate of my wort. I have a few questions... ...
0
votes
1answer
26 views

Modifying Mountmellick's Irish Stout

I have a can of this, but want to do something different with it and have it ready for the holidays. My first thought was pumpkin, but I couldn't figure out from reading how or when to put it in; and ...
0
votes
1answer
20 views

Different fermentation procedures for fruit wine

In some resources, it is recommended to: first ferment low-gravity must made with fruit and water (with small additions of sugar if there is very little sugar in the fruit) strain to carboy add ...
1
vote
1answer
34 views

Aging lambic beer

I'm a beginner when it comes to brewing but have two batches of lambic beer coming up. My question is if they have to be aged in a glass carboy or if they can be poured straight into a bottle along ...
1
vote
2answers
47 views

lots of gas coming from secondary

Before I racked to secondary, I had checked the gravity a few days apart to make sure fermentation had completed. After racking to secondary, I waited a few days to let it settle out. The water in the ...
1
vote
2answers
59 views

Adding sugar to a brown pumpkin ale

I'm planning on making a pumpkin ale out of a brown ale mini-mash recipe. I'd also like to get a hint of caramel in there so I was thinking about adding some sort of unrefined sugar. Does anyone ...
0
votes
1answer
99 views

did i put too much yeast in?

this is the beer i made ingredients: 17 litres spring water 1 can of coopers Australian pale ale i think it was 1.7 kg normal size 500 grams malt extract coopers brew enhancer 1 which is 250 grams ...
0
votes
1answer
57 views

Ethanol / Metanol : Prison Hooch

After speaking with a friend about home brew he told me a story about making prison hooch ( at home for a laugh ), strained through a sock etc. It's hilarious. However when I talked about my plans ...
0
votes
1answer
28 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 ...
6
votes
1answer
129 views

Why is less bottling sugar required when naturally carbonating in a keg versus bottles?

When I look at various carbonation tools, I noticed that the amount of bottling sugar was MUCH reduced when naturally carbonating in a keg: It would seem to me that a certain amount of sugar would ...
2
votes
0answers
49 views

Mash & Sparge Calculation

I'm planning on brewing a double batch of "OktoberFAST" this weekend. I've used a few online brewing calculators and they seem to be giving me the wrong answer. I've always read that if more then 50% ...
3
votes
1answer
173 views

Speed to collect wort from the mash tun for maximum efficiency

I want to optimize my efficiency, and I was wondering is the speed at which I collect my wort has an incidence on it. Right now I would say that I collect 1 liter of wort each 30-45 seconds. I get ...
3
votes
1answer
46 views

Keg not carbonating.

5 gal keg ball lock. In a keezer at 35 deg. 30psi for three days then set it down to 13-14 psi for two days I have an 8ft line. Beer is dispensing great taste awesome but there is little to no ...
0
votes
2answers
62 views

PB2 PORTER - BETTER TASTE?

I recently made a 5 gallon All Grain Porter and added 13oz of Choc. PB2 at the last 10 minutes of the boil. Though the flavors were there it was extremely light and would like to get more of a PB ...
1
vote
4answers
95 views

Really strong beer's gravity (1.120) won't drop below 1.042

I've brewed my second beer, it's starting gravity was 1120. It didn't seem to want to get a gravity below 1050 after 9 days, so i added champagne yeast. Two days later it dropped down to 1042. 4 days ...
2
votes
3answers
96 views

'Auto-transfer' to secondary corny keg fermentors?

I've been reading some topics about corny-keg fermentors and became interested in that. So I was wondering: If I ferment in a sealed keg with the liquid side plugged into another keg, by its liquid ...
0
votes
2answers
36 views

Pure Carapils starter wort?

I was reading White Labs' Homebrew Starter Tips page, and the following got me thinking: Keeping the Original Gravity low is important because you want to keep the yeast in its growth phase, ...
2
votes
1answer
29 views

High Altitude Nitro

I recently relocated to Denver and found some excellent advice in this question but I was wondering since drj mentioned that since carbonation is an issue how that will affect my nitro setup and ...
1
vote
1answer
134 views

Why does WLP002 sometimes attenuate more?

So I am brewing lots of bitters using WLP002. Typically, I mash a grist with around 10-15% specialty malts at 66 C and ferment at 20 C. (I use BIAB and dunk sparging.) The typical situation is that ...
1
vote
2answers
43 views

Lautering: Filter first runnings using a strainer

I am following the online course to all grain brewing on "craft beer and brewing" and in the lautering sectiong they explain to collect the first runnings and to put them back on top of the grain bed. ...
6
votes
2answers
76 views

Is leaking CO2 a health concern?

I was reading this article about balancing a draft system, and came across this assertion: Do not place your kegerator in your basement. A catastrophic failure could cause the tank to drain, ...
5
votes
3answers
960 views

I just had my Big Mouth Bubbler carboy shatter, now I'm terrified

I've been using these big mouth bubbler's as my secondary fermentation now for a few months: I was originally using them as primary as well, but being one that makes pretty high gravity beers, I ...
3
votes
1answer
46 views

Component of roasted malt that lowers pH

Roasted and kilned malts are often used to lower the pH of the mash. Which chemicals are created by the roasting process that have such a low pH?
3
votes
1answer
46 views

Is it okay to freeze dry yeast at around -20 °C?

After adding a sachet of 71B yeast to a 50ml starter at about 40 °C, I've noticed absolutely no activity. The yeast sunk to the bottom of the container and just stayed there. This is the first time I ...
4
votes
2answers
80 views

Identifying mystery hops

I've just discovered a reasonable crop of hops climbing a fir tree in my back garden! Any advice on how to identify the variety? I'm in London UK.
5
votes
1answer
170 views

How is ABV calculated if distilled spirits are added to beer?

How would one calculate the ABV of a beer if distilled spirits were added? For instance, when making a beer recipe that called for adding bourbon as a flavoring agent. If you started with, say, 5 US ...
1
vote
2answers
55 views

Can I run a corny keg without liquid post?

So I was starting to setup a jockey box and cornelius pin-lock kegs to enjoy my last batch, when I noticed that I was without my pin lock liquid quick disconnect. Well, a friend brought one, and then ...
0
votes
1answer
106 views

Bottling Hard Cider - can I prime with sweet cider?

I have some hard cider nearly ready to be bottled, and I am wondering if using pasteurized sweet cider as a primer would be a reasonable option. That is, I would mix in an appropriate volume of sweet ...
1
vote
1answer
68 views

Can I re-use swing top bottles?

noob here :) well my first ever batch is going fine, and next weekend i will bottle my first beer, i have a question thou, i can get this type of bottles for cheap (no need to by capper, and caps). ...
0
votes
3answers
99 views

Quick recipe for stout

I have a bit of an emergency on my hands. I am brewing beer for a wedding and my batch of stout bottle bombed on me. The whole batch is ruined and the wedding is 3 weeks away. Does anyone have a quick ...
1
vote
3answers
126 views

Hops - Do they stay in the wort for the primary fermentation or not?

I have two sets of instructions for putting the wort into the primary fermentation bucket. One says to just dump the entire contents of the wort into the bucket. The second says to stir like crazy ...
0
votes
1answer
51 views

Should I pitch a second round of yeast?

I brewed a Dogfish Punkn clone that was rather heavy on the sediment. I pitched a pretty healthy yeast starter that was working for 30 hours before being pitched probably around 80 degrees, perhaps ...
1
vote
2answers
77 views

How much damage do aphids cause to hops?

I have been growing hops by luck. Last year I gave them a 3 pole teepee to climb and they flourished and were beautiful. This year they were looking gorgeous once again, but days before I was about ...
2
votes
6answers
185 views

What is the proper way to maintain temperature in a water cooler Mash tun by adding hot water?

I bought the 10 gallon water cooler from Home Depot. The hole in it is about 3/4" diamater. After discovering that Home Depot, Lowes, Ace Hardware, and etc. did not sell all the components (hose ...
1
vote
3answers
69 views

How to add DME to the wort

I typically use LME for my wort, with no prblems, but this time I am trying a slightly bigger beer and want to add DME to boost the OG. The one time I tried adding DME to my wort, I just dumped it ...
3
votes
2answers
78 views

Belgian golden strong

I'm working in my first high gravity beer. Its been in primary for two weeks in the yeast cake. Looking for pointers on when to secondary.. How close to f.g. should I be before I transfer for the rest ...

15 30 50 per page