0
votes
1answer
219 views

Belgium clones leffe brune

has anyone made a Leffe Brune clone, please tell me what you used and how it turned out?
14
votes
4answers
112k views

How long do I have to finish a keg once it's been tapped?

I have a kegerator setup with CO2 and a tap. Once a keg has been put into the kegerator, how long will it stay good? What can I do to ensure that I get the longest life possible out of a keg once ...
1
vote
3answers
105 views

How do water filters effect the minerals in water?

In the particular section of the city I live in, the tap water has a poor taste. I use a Pur brand water filter (edit: activated charcol filtration) which improves the taste significantly (although it ...
4
votes
7answers
6k views

Is there a technique which prevents the deposit of sediment at the bottom of bottles?

Every beer I've brewed and have seen done by others has had a sediment form at the bottom of the bottles. Is there some common mistake that I and others are making which is causing this to happen? ...
3
votes
3answers
154 views

Which is worse: a weak boil or boiling with a lid partially on?

I finished Papazian's book The Complete Joy of Homebrewing last weekend and learned that a vigorous boil is necessary to isomerize the alpha and beta acids in hops which makes these bittering acids ...
0
votes
1answer
52 views

Did One Step kill my batch?

I have been brewing for a while, and have a routine I go through, part of which includes using very hot water (185+) to sanitize my new caps. On the advice of another brewer, I tried One step on the ...
0
votes
3answers
73 views

Off-flavour after carbonation

I tasted the beer when it came out of the fermenter and it was great. I cooled it to 4 degrees then I racked it into the keg and force carbonated - about 1 minute at 300kPa, a good few minutes of ...
2
votes
1answer
54 views

Does cider in oak barrel need airlock during secondary fermentation, for the gas to escape?

I have 200 litres of cider which was racked yesterday into 2 x 100 litre oak barrels. Before racking, the cider was still fermenting at a rate of about one bubble (through the airlock) per two ...
1
vote
0answers
38 views

When to stop the whirlpool pump, in an immersion whirlpool chiller?

When is the best time to stop the pump in an immersion whirlpool chiller ? And what about the time to wait the trub settling vs wort temperature ?
1
vote
1answer
58 views

Can I cold condition outdoors?

I live in an apartment with a tiny fridge and I cannot afford to use all the space for beer bottles. The average daily high temperature in the region is 6 deg C (42F) while the lows drop down to 1C ...
0
votes
2answers
60 views

Bitter orange and scaling

I'm getting ready to make my first Saison (all grain). This will be the first beer I've made that uses any kind of spice. The recipe I'm using is for a 5g batch. I'll be making a 20g batch. The 5g ...
0
votes
1answer
41 views

Improvements for Geordie Winter Warmer

I've just started a single can Geordie Winter Warmer kit and having read some negative reviews about this kit turning out "weak" and "watery" and like "beer flavoured soda water" I'm naturally having ...
0
votes
0answers
42 views

what kind wine is Chateau Gaudin Pauillac 2010?

Is this merlot or Carbnet? I googled around and cannot find answer. thanks!
-2
votes
2answers
68 views

Why are there raisins floating in my ginger beer?

When I buy homemade ginger beer (in South Africa), there are often small black raisins floating in it, about 1cm in diameter. Why did the makers decide to put them in?
1
vote
2answers
94 views

Overload of bittering hops, any “fixes”?

I've had a 5 gallon all-grain batch of John Palmer's Elevenses in primary for just over a week. When I was brewing, I haphazardly dumped twice the prescribed amount of bittering hops (German Northern ...
2
votes
2answers
99 views

Fermenter head space and airlock hole

Hi folks I'm after a bit of advice as its my first time doing home brew I'm using Wilkos dark velvet stout. As it states on the tin to make 40 pints fill, to 23 litres. Now I have a 23 litre ...
0
votes
2answers
32 views

Can I still use malts that have melted?

I inherited a slew of brewing equipment and ingredients from a friend, but am not sure if it is usable, it's been in storage for a while. Specifically the malts have melted into chunks(a dry imported ...
2
votes
3answers
113 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% ...
0
votes
1answer
110 views

My beer has little to no hop flavour or bitterness. What is going wrong?

Extract brew. 23L boil. Summit - 60 min boil approx. 125g, Glacier - 30 min boil, approx. 75g, NZ Wakatu - 15 min boil, approx. 50g. All fresh hops, vacuum sealed. 3kg liquid malt extract added ...
2
votes
2answers
78 views

Long cold crash for an ale. Benefit or harm?

I cold crash my ales to reduce sediment and clear the beer. My understanding is that even as little as a day would do that. But my brewing partner and I have often (due to time constraints) kept them ...
3
votes
2answers
1k views

Left bottles in car overnight - am I screwed?

Last night I bottled an extract kit with a friend, divided bottles, drove home, and left them in the car overnight 6pm to 6am. It got down to 5 degrees F, but the beer did not get cold enough to ...
6
votes
5answers
7k views

Adding potassium metabisulphite (i.e. sulfites) to prevent oxidation?

Winemakers often add potassium metabisulphite to the finished product for two purposes: To prevent further yeast growth (so that they do not eat the remaining sugars) and as a preservative, to prevent ...
11
votes
9answers
4k views

Is it important to weigh down a hop bag for dry-hopping?

If so, what kind of weight should I use? Should it be enough to sink the bag to the bottom of the carboy?
2
votes
2answers
47 views

cold crash bottled ale

I have bottled my ale, it's been bottled for 2 weeks in the warm. I want to drink it in about a week but it's still very cloudy. Should I cold crash to clear it or hope that in another week it will be ...
1
vote
1answer
195 views

Electric brewing inside

It's starting to get cold out there but I still want to brew. I started looking into electric brew kettles (i am still new and only using extracts kits). Most of the stuff I read online is about ...
1
vote
3answers
63 views

Looking for process improvement suggestions

I just did my 4th brew, my OG was lower than expected, and I'm looking for help with process improvements. I'm doing an all grain process. I have an 8gal kettle, a 2gal kettle, and a 0.5gal kettle. ...
2
votes
2answers
74 views

Saison fermentation stuck around 1.035

We are brewing a Saison-style, all-grain beer. We had a multi-stage, multi-temperature mash process requiring us to get the mash to a set temp then hold it for a period then increase the heat and ...
1
vote
0answers
41 views

Calibrating PID. Temperature probes PT100 not linear

I am working on my HERMS setup and have a few PIDS and temp sensors to work with. The problem is that the temp sensors show about 5 degrees celsius off when I first set it up. I Raised the water in my ...
2
votes
2answers
57 views

How much Chloride in PPM is too much for All Grain?

I passed my water through those cheap water filters and sent it to Ward Industries for a water test. It came back with 61 PPM of chloride. In the 3rd edition of the Joy of Homebrewing, Charlie ...
2
votes
1answer
34 views

Do I need an anti-microbial additive in my plum brandy mash?

Basically I pitted and smashed 10 lbs. of very ripe plums; heated the pulp, skins and juice to like 120°F and added 3 gals. of distilled water and 5 lbs. of sugar. Waited for it to cool below 90°F ...
1
vote
1answer
50 views

Would insulation on a kettle help a boil at all if the lid was off?

I bought an 1800 watt induction cooktop and 2 1000 watt bucket heaters that unfortunately were not able to boil 6.5 gallons of H2O in 90 minutes, although it appeared to get close and perhaps 0.5-1.0 ...
0
votes
2answers
422 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
25 views

Can I deal with diluted amounts of preservatives and still get good hard cider?

On a whim I decided to throw some Cider in a bucket, so I went to the store and grabbed some. I took a chance and bought 2/3 no preservatives and 1/3 preservative (4.5 Gallons total) in order to ...
0
votes
0answers
12 views

Temperature at which to carbonate brew? [duplicate]

I am very new to home brewing and have spent hours trawling the web to find answers to questions, however, this is the one question im struggling for an answer to, so any help would be much ...
2
votes
2answers
67 views

Why my beer is 'choking' when leaving the faucet?

While I don't have a jockey box, I'm borrowed another one again. And I'm having trouble to get a good pour. There are bubbles in the system that never ends, it never happened before to me. Always ...
3
votes
2answers
139 views

Why would one batch of beer, brewed the same as the second, be more bitter?

In fear of going into too much detail and yet not providing enough information to ascertain possible reasons; Does anybody have any reasonable hypothesis as why one batch of beer would be more bitter ...
6
votes
3answers
4k views

Secondary Fermenter Temperature — Colder?

My American Pale Ale has been fermenting away nicely for the past few days and I'm certain I'll be racking to secondary within a few days (after SG gets stable). I'm curious: I've been keeping my ...
0
votes
0answers
21 views

Co2 volume vs weight [duplicate]

I'm looking into getting started with kegging my brews. From what I've read, one hooks up the CO2 at a certain pressure to obtain a certain volume of carbonation. However, in filling the tanks, the ...
13
votes
5answers
4k views

No-rinse acid sanitizer - is there a risk?

My homebrewer friends recommend the StarSan acid sanitizer, hands-down. I tried it once and it foamed everywhere and left a bunch of rings in the carboy and the bottles. It made me paranoid that it ...
7
votes
3answers
5k views

The “correct” step to add cinnamon and vanilla?

I want to experiment a bit by adding spices - I'm thinking cinnamon and vanilla - to my beer, but wonder at which step is considered the best time to add it. Personal experience is very welcome. I ...
2
votes
4answers
136 views

Can I sanitize an auto-siphon with boiling water?

So. My first two batches of an IPA and a Brown Ale ended up with a Malt Vinegar taste and smell. I know there can be many factors and many types of reasons for it. I want to get my sanitizing 110% ...
3
votes
1answer
91 views

Using a pump for brewing

I'm getting a Chugger pump for Christmas. I have never used a pump in my brewing and I haven't yet bought the hardware and tubing so I have some questions. I do know that I need a ball valve on the ...
1
vote
1answer
55 views

Neglected to Cold Crash after fermentation

The Question Will cold crashing after a beer is bottled (and waited 2 weeks for the carbonation) give you the same clarity as doing it in the fermenter prior to bottling (assuming you pour your beer ...
1
vote
2answers
30 views

Not seeing fermentation on lager's primary fermentation

We're currently trying to get a lager to go through its primary fermentation but after 2 days, we haven't seen any action or changes on the surface of the wort. The wort had a full packet of yeast ...
6
votes
3answers
774 views

Cold Crash and Finings

This year my goal is to improve the clarity of my bottle conditioned beer. I intend to do this by: At the end of the fermentation, adding finings (Isinglass) to the brew barrel, followed by; ...
1
vote
3answers
61 views

Can't get my Electric Kettle to boil?

I assembled an electric kettle with a 5500W CAMCO heating element. The element heats water significantly faster than my gas burner ever did but peaks out at 205-210 degrees. I can take 5 gallons ...
2
votes
1answer
52 views

Temperature Control Issues

I'm testing out a brand new 200L system and found a couple of potentially disastrous but potentially easy-to-fix issues: 1) While mashing the temperature indicated on the thermometer which sits near ...
1
vote
3answers
285 views

Temperature control during 1st phase fermentation

I am having some issues keeping the temperature controlled. I live in SE QLD and the daily ambient temperature has been 23 degrees C down to 11C. I've been advised not to let the wort drop below 18C ...
2
votes
1answer
73 views

Beer stirring spoon

I want to make my own brewing spoon. Can I use myrtlewood for a stirring spoon for beer? Will it change the flavor of the beer?
0
votes
1answer
29 views

Campden and Pectic enzyme

I read a recipe specifying that pectic is to be added 12 hours after the addition of Campden. Until now I've been mixing in all my additives at the same time, and haven't had any problems. My ...

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