1
vote
3answers
47 views

What beer style would be good to enhance with Stevia rebaudiana?

As we know it, Stevia rebaudiana introduces herbal sweetness in form of calories-free, non-fermentable steviol glycosides. I'm tempted to use it with my beer, but I honestly have no idea where to ...
5
votes
3answers
59 views

Kegs - Why use a dual regulator instead of a splitter?

I currently own a dual regulator and use two kegs with it. I want to expand to four kegs can therefore face two options: Purchase a quad regulator Add a splitter to each of the outputs on the dual ...
9
votes
9answers
39k views

How would I make Alcoholic Rootbeer?

I picked up some rootbeer extract at my local brewshop, and I've made a few batches in old soda bottles... but is it possible brew it with an alcohol content similar to that of beer?
2
votes
4answers
419 views

When To Dry Hop?

I'm working with a recipe for a black ale (Cascadian Dark Ale) and it's telling me to dry hop 0.25 oz Warrior hops and 0.5 oz Cascade hops right after transferring to the carboy. I had read that the ...
0
votes
1answer
27 views

When to dry hop for Bulldog Evil Dog?

I just want some advice on when to dry hop for this. I like my beers to be hoppy as hell! The stage I'm at; -the brew has been going for 6 days (hydrometer reading of 1.03 (initial probably 1.065, ...
2
votes
6answers
936 views

Is submerging bottles in boiling water a good method of sanitization?

Is submerging bottles in boiling water (assuming they've been rinsed out) for a few minutes a good method of sterilization? I'm still planning on spraying some metabisulphite afterwards, and then ...
1
vote
5answers
52 views

Efficiency discrepancy

Last brew I calculated by brewhouse efficiency to be 63%. Not great, but I dialled this into BeerSmith and hoped my next brew would at least be predictable, even if I was not getting the most out of ...
0
votes
2answers
27 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
46 views

Making a butterscotch oatmeal stout

I have an Oatmeal Stout and want to add Butterscotch flavoring extract. I researched quite and found a butterscotch extract that is gluten free and sugar free. Is there a formula available for ...
1
vote
2answers
29 views

Calculate preboil volume

I forgot to measure how much wort I had preboil. I did take a gravity reading preboil. Can I deduce preboil volume with post boil volume and pre & post boil gravity?
1
vote
1answer
29 views

Accidentally mixed ginger in with ginger beer plant grains--how can I fix this?

Fortunately the ginger is pretty finely ground. Should I just leave it in there indefinitely as I cycle through new batches and hope it disintegrates? It doesn't seem like filtering will work very ...
1
vote
1answer
22 views

Keg corrosion potential of lemon juice adjunct

I have a recipe for a false cider that requires the addition of lemon juice after secondary fermentation prior to bottling/kegging. I've done this before in the bottle with good success but I'm ...
0
votes
2answers
58 views

Does Kombucha lose calories while fermenting?

While brewing Kombucha sugar is transformed to carbon dioxide, alcohol, acid, etc. But what does that mean to the calories? Is there less? How much less? Here is my setup: tea: 25 ltr sugar: 1000 ...
6
votes
4answers
7k views

What's the ratio of square feet of planted barley — pounds of grains

If I were to grow barley, is there a known ratio for pounds of malted grain per square feet of planted crop? Edit: Someone from twitter posted this: ...
1
vote
2answers
41 views

Can diatomaceous earth be used as fining agent, but not filter?

i have beer that won't clear itself. Gelatin and isinglass is not vegan. Activated charcoal can create off-flavors. Can diatomaceous earth be used? Probably, like activated charcoal, I would need ...
3
votes
2answers
64 views

Cider Kit has made a really bad eggy smell. Will this go away?

As Title sayes, Pretty new to the whole home brewing scene and I haven't really progressed past the kits yet. I've followed the instructions perfectly and I know I've been above careful when it comes ...
5
votes
2answers
2k views

Determining the right gravity after mash in all grain brewing

Say I am brewing a beer that is supposed to have an OG of 1.050. I'm doing all-grain brewing and at the end of my mash & sparge, if I took the gravity at that point, what should I expect? I ...
1
vote
3answers
27 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 ...
6
votes
6answers
684 views

Why is a quiet environment recommended?

I'm brewing beer from a recipe kit, and the instructions say to put the fermenting bucket into a dark, quiet and warm place. I do understand dark (because of UV) and warm (optimal temperature for the ...
0
votes
1answer
43 views

What are the “tails”?

While reading an article on home brewing the article said to keep the tails, what does it mean by tails? What are the tails?
0
votes
1answer
51 views

Not quite at FG with an extract batch after two and a half weeks… Safe to bottle?

It's a simple US-05 extract batch. OG was 1.063 and I'm currently on 1.016 where projected FG was 1.012. Gravity has been stable for three days. It's also absolutely delicious so I'd gladly bottle it ...
2
votes
3answers
40 views

Dry hopping a lager in secondary

I've just moved my first lager into a secondary bucket, it had been in primary for about 3 weeks. Currently sitting in the keezer at about 10c. The recipe I'm following calls for the addition of ...
2
votes
1answer
52 views

Stalled Fermentation to Bottling

I brewed an amber ale 4 weeks ago and the fermentation has stalled. The OG was 1.060, and a week and a half later the gravity was 1.037. I let it sit another week and a half and the gravity reached ...
23
votes
9answers
57k views

What are the benefits of using brewing sugar over types of sugar?

In many kits I've used, the instructions recommend using brewing sugar. Of course it's okay to use other sources of sugar, but I was wondering whether there are any benefits of using brewing sugar ...
2
votes
1answer
57 views

Is this cider recipe I made ok?

The following is a cider recipe I made, slightly tweaking a previous one I had. Just curious if this will produce a drink that is safe to drink and won't explode as a bottle bomb or any other crazy ...
1
vote
2answers
496 views

Test for Acetobacter in Cider

I started my first cider yesterday. I am concerned that, because I haven't pasteurised I am running the risk of getting 12 litres of vinegar. Is there I anything I can do, now fermentation has ...
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. ...
4
votes
6answers
14k views

Does yeast choice matter as much in ginger beer?

I'm about to brew a ginger beer and was wondering if the choice of yeast is as important in a ginger beer, where the ginger dominates the flavour. I've got the yeast-under-the-cap packet and a US-05 ...
0
votes
2answers
65 views

Bottling hard cider

I made Hard Cider by essentially adding a packet of active dry yeast to a little less than a gallon of apple cider and some water with sugar that I boiled. One week later (today) I boiled one cup of ...
1
vote
3answers
40 views

Mashing vessel inside oven to avoid heat loss

I just saw a YouTube video where since guy puts the mashing tun - a pot in this case - in the oven to help with heat loss. I believe he didn't heat it, but world heating the oven to around mash ...
2
votes
4answers
35 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 ...
3
votes
2answers
57 views

Can the same method of producing 19% ABV Sake be used to produce high ABV beer?

I've been reading about Sake, and from what I gather, Sake brewers use a particular method to coax the yeast into producing 15-20% ABV. The method goes something like this: Combine a mold called ...
3
votes
2answers
66 views

Hazy beer with new braumeister

I've just purchased a 20 litre braumeister and have done two batches with it so far. Prior to the braumeister I used a 3 vessel RIMS. After fermentation had completed I'd transfer it to a secondary, ...
0
votes
1answer
38 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 ...
2
votes
3answers
122 views

What happens if I ferment a lager at room temperature?

I was wondering what are the effects of fermenting a lager at room temperature as now I don't have any way to keep my fermenter at the low temperatures required. I have read that when yeast ferments ...
4
votes
1answer
32 views

How to calculate the amount of Amylase Enzyme required to convert Rice starch into sugar for making pseduo-sake?

I am interesting in making some Sake. Apparently, rice, unlike barley, does not contain the enzymes necessary to convert the starch into sugar, and the traditional method of making Saki involves ...
6
votes
3answers
5k views

How long should a barleywine be aged before bottling?

I generally rack my beers to secondary for about a week before bottling just to clarify them a bit, but as I understand it, barleywines should be aged much longer to allow some flavors to develop and ...
1
vote
3answers
109 views

Regarding CO2 in my keg

Just kegged my American Stout last night. Gave it a little agitation at 30 psi, then left it at serving pressure around 8-9psi. First taste, it's great! The only slight thing I noticed I can only ...
2
votes
2answers
2k views

How to raise pH (or lower acidity) of mead

I have a mead that I think has too high of an acid level. I am looking for ways to raise the pH or lower the acidity1. Roughly 7 months ago, I made a 5 gal batch of mead. The original fermentation ...
4
votes
4answers
15k views

As a benchmark, how much how much grain (and water) would be used to make one litre (or 100L) of wort?

Obviously the style of beer, type of grain (barley, wheat etc) and depth of roast would make a difference. But in general what would be the typical ranges be? So for example: For a Dark Stout: A ...
5
votes
2answers
676 views

Using 5L oak barrel for beer

I was recently given a 5L oak barrel from Oak Barrels Ltd. and I've never used such a thing before and have some basic questions. The barrel came with a great little instruction guide which talks ...
2
votes
4answers
82 views

Harvesting yeast

I just finished with my first brew and have collected the stuff left at the bottom of the primary in a well sanitized jar. 24 hours after in the refrigerator it has separated into two layers. One of ...
5
votes
3answers
535 views

Would/Could you add boiled, rehydrated extract after wort is cooled & topped off to boost OG?

Imagine this scenario. Not that I know anybody who's done this. Let's say it's hypothetical. You're brewing from extract. You cool your wort, transfer it to your fermenter, add your top-off water, ...
9
votes
1answer
399 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 ...
6
votes
1answer
3k views

How to identify a brett contamination

I brewed a single hop American pale ale with palisade. It's not the greatest beer in the world, but seemed passable to me. Another brewer tasted it and thought he picked up brett in it. Palmer ...
1
vote
1answer
2k views

Is this lactobacillus?

My last batch had a thin whitish 'membrane' on top of it and some white spots, visible on the picture bellow. I think I saw something similar on a blog a while ago, attributed to a lactobacilus ...
6
votes
2answers
247 views

interesting formation in fermenting beer

Anyone have a clue what these formations are in my Kolsch style beer? Been in secondary for about 3 weeks due primarily to lazyness. I cleared with gelatin about two weeks ago and it's nice and clear ...
2
votes
3answers
866 views

My ferment has small black specs in it, is this an infection?

This seems to be very similar to this question about hop seeds but I have not used fresh hops, I used pellet centennial hops purchased vacuum packed and frozen from homebrew shop. Ingredients (1 ...
3
votes
1answer
296 views

Is this white thing correct in kriek lambic?

I'm making my first lambic beer, a kriek lambic with a one month old, last week I dropped 1lb cherries. Today, I noticed this white thing in top: Should I concern about this? Or just let it go...
2
votes
1answer
166 views

Infection (SCOBY/Acetobactor) or possible over-use of a fining agent?

Situation Never mind the two hop bags that didn't sink, those things are more buoyant than what I gave them credit for. This is the beer in a secondary vessel. I wanted to get it off the yeast ...

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