2
votes
3answers
94 views

Do I need additional equipment for kits with hops?

I am looking for a kit for my second brew. My first was simply a can, some added DME and the yeast that came with the can, and it turned out pretty well. My one complaint was that it wasn't quite ...
0
votes
4answers
167 views

What is the intended IBU of Caribou Slobber?

What is the intent of the Northern Brewer Caribou Slobber recipe as far as IBU is concerned? 1.) I have asked at the store and the answer I got was 34. 2.) I have searched the Internet and answers ...
3
votes
4answers
2k views

How do you brew high alcohol beers at home?

I've heard that brewing anything over around 14% ABV is pretty much impossible…and that achieving anything over 11% in a homebrew environment is not very realistic. Is this true? If so, how do they ...
5
votes
1answer
53 views

“Focus on Flavor” Column

I am trying to locate copies of a complete set of Scott Bickham's "Focus on Flavors" column in Brewing Techniques, which seems like it was a journal or magazine in the 1990s. The question is can ...
2
votes
1answer
34 views

Rye and sulfur (burnt rubber / skunk), how to explain the connection?

I've come to beleve that brewing with Rye often leads to undesired sulfur based 'burnt rubber' off-flavours. I'm pretty sure about it but I only have the following indirect evidence: have recently ...
1
vote
2answers
122 views

Sanitizing with bleach without rinsing

What concentration of bleach (or Sodium hypochlorite) diluted in water is necessary to sanitize bottles? How much time is necessary to keep the bottles immersed in the solution, or is sufficient to ...
5
votes
5answers
5k views

Can I use wine yeast to ferment beer?

Can I use wine yeast to ferment a beer? What sort of problems might I encounter that are unique to wine yeast trying to ferment malt sugars? What sort of flavor differences might I encounter?
3
votes
3answers
121 views

Yeast “cake” after bottling

I recently bottled this recipe, last Sunday (2014-03-09). I popped one open today, and it is damn tasty, and even decently carbed after less than a week. However, all the bottles have about a half ...
3
votes
1answer
85 views

How long to refrigerate yeast starter before pitching into wort?

When I brewed last night, my yeast starter had been in the refrigerator for 24 hours and it had "a lot" of yeast settled to the bottom. I am brewing tonight, and my yeast starter has only been in the ...
5
votes
2answers
116 views

Why does Irish moss go in at 15 minutes?

I've always added the Irish moss at 15 minuted left in the boil like I was told when I started. But I'm wondering now why 15 mins? what happens if its in for a couple minutes longer or what happens if ...
2
votes
3answers
215 views

What can I learn from fruit beer gravity?

I just bottled a batch of a watermelon beer where the gravities going into and out of primary matched the predictions (OG 1.050, FG 1.012). I added watermelon chunks in secondary and when it finished ...
4
votes
1answer
80 views

Over oxygenating

Was reading about oxygenating wort, and the book was saying that the best amount of oxygen ppm is 10. It did say that over oxygenating was sometimes bad, but didn't state how much it took before it ...
2
votes
2answers
59 views

After the Ice Bath of the Wort, should I pour the sludge from the kettle into the carboy?

I am just an extract brewer; I buy everything from NB. The instructions say: "Fill primary fermenter with 2 gallons of cold water, then pour in the cooled wort. Leave any thick sludge in the bottom ...
0
votes
1answer
94 views

IBU above 100… how bad is that?

First of all, I didn't really plan to make a beer with IBU above 100... I popped the hops into the calculator and it came out about 85. So, after the brewing the beer I was going over the printed out ...
1
vote
2answers
149 views

Adding yeast to secondary

Okay, I am making a strong (imperial-ish) red ale. My original gravity was 1.081. I intended to bring it to a final point at most of 1.020, or if I can even lower. I was using 2 packs of WLP004 ...
7
votes
1answer
74 views

Does skunking only occur after fermentation starts or finishes?

I've had discussions with other home brewers who claim that a bi-product (which I've admittedly since forgotten what exactly it was) of fermentation conflicts with the hops to cause skunking of beer. ...
1
vote
2answers
89 views

How to Compensate for Higher than Expected Extraction Efficiency

What is the best way to handle a higher than expected extraction efficiency without compromising the flavor of the beer? If I'm brewing a blonde ale for example, aiming for a 72% extraction ...
16
votes
4answers
8k views

What is the difference between Clean, Sanitized and Sterilized?

What is the difference between Clean, Sanitized and Sterilized?
5
votes
1answer
298 views

What is the difference between Munich and CaraMunich malts?

I know there are different versions of each, like Light or Dark, I II III. I'd like to have the general differences between the two, mainly! Thanks!
3
votes
3answers
3k views

Flat beer after priming in a pressure barrel

Completed my first fermentation of home-brew bitter which finished at 2.5% alcohol after 2 weeks. Transferred the beer to a pressure barrel and added a level teaspoon of sugar per pint to start ...
1
vote
1answer
114 views

What does the brew master mean by chilling around 30° F?

I'm going to make Frambozen / Raspberry Brown Ale I was reading these instructions from the New Belgium Brewing brew master. He wrote Ferment down to 1.014 FG, holding temperatures barely ...
1
vote
1answer
62 views

Does Warming Up Carboy After Pitching Yeast to Fermentation Temperature Decrease Lag Time?

When I adopted proper aeration and a yeast starter, I decreased my lag time to roughly 12-14 hours. Recently I bought Ferwraps and have been using them. One night, I got the idea to apply the ...
0
votes
1answer
64 views

Capping fermentor for carbonation

I'm just doing some reading, and it mentioned capping the fermenter to carbonate the beer by trapping the remaining co2. Has anyone given it a go? What were the results?
0
votes
1answer
70 views

Addition of powdered peanut butter

I want to add peanut Butter to my batch How much powdered peanut butter can I add to a 5 gallon batch?
1
vote
2answers
54 views

What characteristics would agave nectar add to a wort?

I was thinking about adding agave nectar to my wort as an adjunct sugar, with the intent to add some tequila-like flavor. Does anyone have any experience with brewing with agave nectar and the flavors ...
1
vote
1answer
56 views

How does Lacto effect apperance?

Reading a Wikipedia article on Lacto yogurt cultures I notice a reference to beer. In a general statement they claim "lactic acid bacteria can contribute to the overall appearance, aroma, taste, ...
4
votes
1answer
296 views

possible to brew beer with cilantro?

is it possible to brew beer using cilantro?
17
votes
6answers
6k views

Is there anyway to tell if a glass bottle of beer is carbonated without opening it?

It would be great if I didn't have to ruin a bottle of beer by opening it to test to see if it carbonated. Is there any way to tell?
0
votes
2answers
75 views

Benefits of cold crashing vs risks of moving fermenter

I have a gose fermenting now that should be ready to bottle this weekend. My homebrewing setup is very new (I've only been doing it for about 3 months), so I don't have temperature control during ...
7
votes
9answers
1k views

Small Space & Apartment Brewing: Fermentation

Given the limited space of an apartment, what do you do to maintain a steady fermentation? Do not consider budget to be a factor. This is the sixth question in a series of discussions about ...
19
votes
11answers
30k views

Too long in Primary Fermentation?

What's the maximum amount of time for primary fermentation, assuming the beer is going straight to bottles next? Will it over ferment and then fail to carbonate, if left too long in a carboy?
2
votes
2answers
116 views

What is yeast's fermentation (life), cycle in brewing?

Hopefully, I asked that correctly, once the yeast is pitched within a number of hours it begins to consume the fermentable sugars in the wort, create CO2, etc. once fermentation is completed, if I'm ...
0
votes
1answer
51 views

Is a yeast starter required for this recipe

According to brewers-friend, I am short 139 billion yeast cells for a recipe I was estimating. I was planning on trying something along the lines of this recipe. My original idea was to re-hydrate a ...
1
vote
1answer
59 views

What's the best technique to add chamomile?

I've made a Witbier with tangerine peel and coriander. Though Randy Mosher's Radical Brewing suggests chamomile as a good "secret ingredient" for Witbiers, I didn't have any on hand when brewing, so i ...
2
votes
1answer
70 views

Grain usage percentage

Just a quick question regarding grain usage in home-brewing: Used at the rate of 3 to 15 % or Use 5-15%. What does this refer to? Example page
2
votes
2answers
89 views

What kind of connectors do I need for my keg, and where can I get them?

I have a European Sankey keg with a Type S tap, but my CO2 container only has connectors for a ball-lock valve. What connectors do I need to get the tap pictured attached to my CO2? It would help to ...
1
vote
1answer
63 views

Conversion efficiency

What is the typical conversion efficiency during a normal single-rest mash (152 F/67 C, 3 l/kg)? I usually get around 80 %, but Braukaiser claims that it should be close to 100 %. I mash for 60 ...
2
votes
1answer
80 views

How much CO2 should I expect to use up when force carbonating?

I'm force carbonating my first batch of homebrew. I bought a 5-gallon Cornelius keg and switched out an empty CO2 tank with a fresh one. The tank pressure started out at 500 psi, but when I turned up ...
3
votes
1answer
49 views

Questions regarding ingredients specified in recipe

I was interested in brewing this recipe but I have a couple of questions regarding the grain used. 0.5 lb. crystal malt, 50° Lovibond 0.5 lb. toasted malt, 25° Lovibond Does this refer to crushed ...
10
votes
2answers
400 views

Two tens to One twenty

I am thinking of brewing a 20 gallon batch in two parts on two different days back to back. Has anyone tried this before? I am dealing with a maximum volume of 15 gallons in my brew pot but, my ...
4
votes
3answers
203 views

How long do you boil liquid to be used in a beer?

I believe this is perhaps only one question, but there are a few different situations, namely to make a water/DME mixture for a starter, how long? to prime with a sugar water mixture, how long? to ...
0
votes
1answer
129 views

Which hops should I use (and how should I use them) for bittering without aroma or flavour?

Looks like I've got a spare day tomorrow so I thought I'd get an AG brew on the go. What I've been wanting to do for a little while is brew a fairly plain, 1-dimensional 5 gallon test brew, and when ...
2
votes
4answers
140 views

Do I Always need to add Sugar when bottling?

I'm doing my second brew after great success with the well documented Brooklyn Brewshop Everyday IPA. This time is the exact opposite, random recipe and random grains. I went to a brew shop and had ...
5
votes
3answers
1k views

Flavor extracts - add to secondary or add during bottling?

What are the pros and cons of adding flavor extracts (fruit, chocolate, what have you) at bottling time versus adding them to the secondary? Does it make a difference? Is there a trade-off between ...
2
votes
1answer
64 views

Does oxygen introduced during bottling get consumed by the yeast during carbing / conditioning?

I was just thinking about oxidization at bottling time... If you (accidentally) introduced oxygen into your beer when bottling, wouldn't this be used by the yeast the same way it is when you ...
3
votes
2answers
188 views

Bottled and right into the fridge

I added sugar, bottled, then put them into the fridge instead of leaving them at 68-76 degrees for a week. What should I do now, or is it too late to save the batch?
3
votes
3answers
69 views

How to crush unmalted wheat?

I made a witbier last weekend from a recipe which called for a pound of unmalted wheat in the grain bill (along with 8 oz pilsner malt, 8 oz flaked wheat, 4 oz flaked oats, and 6 lbs dry malt ...
1
vote
1answer
93 views

Freezing apples to extract juice

I have read that, to extract juice from an apple, in place of a juicer you can freeze whole apples, mash them and allow the pectic enzymes to "do it's work" Can any offer advice on this method? Is is ...
2
votes
2answers
45 views

What is the shelf life for DME?

I have a package of Briess Golden Light DME, and I noticed on the back it had a date stamp of 130923 10:57, which I assume to mean it was produced on Sept. 23, 2013. It got me wondering if DME ...
4
votes
1answer
138 views

Is there an Optimal Amount of Time to Leave Fruit in a Melomel's Primary or Secondary Fermentation?

I have read that some Mazers never let fruit sit in their fermenting wine or mead for more than two weeks while others will leave the cap for the entire time. Is there any measured science behind the ...

15 30 50 per page