2
votes
2answers
107 views

Ginger Bug Smell?

I've made a new ginger bug from some pretty old ginger. The ginger has been sitting on my counter long enough for some of it to actually sprout new shoots, but it smells fine and doesn't show any ...
1
vote
2answers
120 views

How to Calculate Priming Sugar while Bottling Lagers?

Primary Fermentation: 50*F/10*C 2 weeks Diacetyl Rest: 65*F/18.3*C 2 weeks Lager: 31*F/-0.5*C 4 weeks I am reading contradictory information regarding the amount ...
0
votes
0answers
40 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 notice i can only ...
0
votes
1answer
62 views

How do I set up a Sestos D1S temperature controller with an NTC temperature sensor probe -40-120C

I have not succed to configurated my SESTOS digital PID with an temperature sensor probe working between -40°C to + 120°C. I put CtrL to 3 ( PID ) SN to 20 ( cu50 matching my sensor ) and Op1 to 2 ( ...
0
votes
1answer
37 views

Should I use beer gas to dispense carbonated kegs?

Suppose I have a keg of carbonated beer and a kegerator. Can I hook the keg up to beer gas (nitrogen, CO2 mix)? Would this affect the beer in any way, or would I have to carbonate with the beer gas to ...
2
votes
1answer
127 views

Large bottles ddn't carbonate, but little ones did

Does anyone have an idea if larger bottles (half liter) are harder to carbonate than smaller ones (1/3 liter)? I think the problem is that I had a Belgian ale (6.5%) is a secondary and when bottling, ...
0
votes
1answer
26 views

Sour Starter From Dregs

I bought Nordic Saison from Hill Farmstead and loved it. I have a Saison recipe that I really like and I want to try and sour that. I took the dregs from a 750ml of the Nordic and threw it in a small ...
0
votes
1answer
35 views

Using pressure barrels for carbonated larger/cider?

I was wondering if there was a way to get alcohol in my pressure barrels (those £25, 23l types) to be carbonated similar to shop bought largers and ciders. I've completed my first brew which was a 40 ...
1
vote
3answers
60 views

Bottle Conditioning with Saison Yeast - Any adjustments to priming sugar necessary?

I have 6 Saisons brewing, three using Wyeast 3711 French Saison and three using Wyeast 3724 Belgian Saison. The final gravities on these have been my lowest ever for any batch of beer. The 3711's ...
1
vote
2answers
45 views

Sweeting and Bottling a cider/cyser [duplicate]

I fermented 5 gallons of cider from 1.044 to 1.0. It's very tart, so I want to add 2 lbs of honey to sweeten it up. I also want to bottle it with some carbonation. How do I prevent the honey from ...
22
votes
13answers
32k views

What can I do with my spent grain after mashing?

After brewing a batch of beer, I always end up with ~14 lbs of spent grain that I usually just toss in a pile in the corner of the yard. Are there better things to do with it (i.e. cooking, baking, ...
1
vote
1answer
58 views

How is the conversion of raisin to tannin and acid?

It's hard to find tannin powder as there is no wine making supplies in my country. There, I'd rather use raisin as tannin substitute in my wine making process. However, I'm not sure how the conversion ...
6
votes
1answer
46 views

Homebrewing Soda, Safety Concerns

I wanted to try making my own soda this summer, and finally got around to it 10 days ago. Here's the thing. I didn't have/use any specialized equipment. I boiled water with sugar ~15 minutes, and ...
0
votes
1answer
33 views

Kegging process and serving PSI

I'm now the proud owner of a corny keg. I just have a couple of questions about carbonating the beer and then what to do during / after serving. As far as I'm aware, to carbonate the beer I just need ...
0
votes
1answer
46 views

Preparing yeast for secondary fermentation

I have a barleywine in progress that seems to have stalled around 9% ABV with some residual sweetness I'd like to try and reduce. After 2.5 weeks in primary all activity had stopped so I racked off ...
0
votes
1answer
43 views

Does anyone make low-profile ball lock disconnects?

Is there such a thing as low-profile gas/liquid disconnects for ball lock corny kegs? I'm curious if there's anything commercially available that is notably shorter in height than the typical ...
0
votes
2answers
30 views

Hops to put in a golden ale to give a big hit of hops

Im looking to make a golden ale from a kit but I want it to have a massive hoppy hit when you take a sip, any ideas on what type to add and dates before bottling?
1
vote
1answer
295 views

What effects do different types of sugar have on the flavour of ginger beer?

I've been brewing ginger beer with raw cane sugar and have always found the short window between when the mixture becomes recognizable as ginger beer and when it turns into face-melting acid is quite ...
2
votes
1answer
37 views

Mash Boiler – What's a good boiler?

i'm new to the brewing game and am currently waiting for a few whole grain brews to come of age. One thing i'd like to do is purchase a larger mash boiler and dedicate a bit of space in the shed for ...
0
votes
2answers
57 views

missing blow off water

I fermented 12 gallons in a Sankey keg. Fermentation went fine as well as diacital rest for two days. After two days of cold crashing all of the sanitized solution that was in the blow off bucket is ...
0
votes
2answers
70 views

Additional equipment for cornelius kegging

My local supplier is selling refurbished cornelius kegs for a decent price and I would like to pick one up. I don't know the first thing about kegging though, and more importantly what additional ...
5
votes
6answers
2k views

Networked/Connected Thermometer for Measuring Water in Swamp Cooler

I was hoping to put together an information system that could measure the temperature of the water in a bucket where I place my fermenting-bucket and notify my smart phone when I need to replace the ...
2
votes
1answer
142 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
1answer
74 views

Best way to estimate remaining fermentable sugars?

This question is kind of for the chemists here, but I'm open to any ideas. In this question Denny Conn, who is far more experienced than me, asserted that a beer is likely finished fermenting, ...
0
votes
2answers
74 views

Hop Rhizomes in South Africa

I want to use home-grown hops in my home-brewed beer. And the best way I can think of doing that is to grow my own hops. The only problem is that I can't seem to find any suppliers of hop rhizomes in ...
5
votes
4answers
4k views

Can I dry my own yeast to make it relatively shelf stable? How?

Obviously, it can be done, as dry yeast works for fermenting beer. I go sometimes a month or two between batches, and carrying over one yeast culture across beers seems a bit of a pain. How is dried ...
0
votes
1answer
47 views

When should I add campden tablets?

So I'm still pretty new to home brewing, I recently finished my first batch of cider from a kit and the end results where ok. Nothing amazing, but it was something I made and feels extra rewarding. ...
10
votes
8answers
14k views

How to clear beer

I am brewing my first homebrew an American cream ale. Was just reading into secondary fermentation. In the directions and books I've read it seems to suggest doing this. But as I search online and ...
0
votes
4answers
63 views

Yeast Problems!

Brewing a porter, pitched my yeast and started with a 1.056. My air conditioner broke for 1 day and the beer got to about 80 degrees after about 1 1/2 weeks of fermentation. Beer has been sitting at ...
1
vote
1answer
53 views

Carbonating a keg outside of a fridge until it is ready

My refrigerator is full but I am kegging two Saisons today. I plan on letting them sit in room temperature for 2 weeks and then moving them into the refrigerator when they are fully carbonated. ...
0
votes
2answers
66 views

Should I worry about this smell?

I have stout fermenting and it has been in my carboy for a little over a week. Yesterday i opened the carboy to make a small intial addition of coffee beans and cacao nibs. Well when i opened it and ...
1
vote
1answer
2k views

Sarsaparilla beer?

I was enjoying some craft sodas with some friends wile brewing a saison recently, and the idea of a sarsaparilla beer occurred to me as a not terrible idea. My instinct is to go with a pale ale (or ...
18
votes
5answers
17k views
1
vote
1answer
29 views

Worried about extent of inflation of Wyeast 4766 package

My friend and I were trying to ferment some raspberries using the WYEAST 4766 Cider yeast. Now it's 1 day after we activated the package and it is still only partially inflated. Should we buy a new ...
0
votes
1answer
60 views

Dr Rudi (super alpha) hops NZ, experiences?

Last night a friend at our brewing space passed me a new bag of Dr. Rudi Hops and said "we just got this in would you like to try it in your brew this evening?" I of course said yes. Only now do I ...
0
votes
3answers
37 views

What is the best type of ale/lager that you can add fruit to?

I am planning to make a fruit batch for my wife and I have read on when to add the fruit and how, but is there a recipe that you should stay away from? This my be subjective to a point, but I don't ...
1
vote
1answer
54 views

Beer Smith 2 Equipment settings.

Just got Beer Smith 2 and I was wondering if anyone has done equipment profiles and could give me some pointers on where to start. Prost
0
votes
1answer
56 views

Should My Boil Volume Include The Volume of Dry Malt Extract?

I was just experimenting with the 'Brew It!' tool on Brewers' Friend and the instructions say that for a 12 litre boil, I should add 8.8 litres to the kettle along with 5kg of dry malt extract which ...
1
vote
1answer
60 views

Can I assume that an unopened glass jug containing the juice I want to ferment is sanitary?

I am making cider for the first time. I purchased a gallon of organic apple juice with no other ingredients besides the apples. I sort of saw it as a two-for-one, I got the apple juice I needed as ...
3
votes
4answers
56 views

Contamination concerns when removing stopper?

this might seem dumb to most, but it's only my third batch and I just need some reassurance. So i occasionally pop out the rubber stopper on my carboy to smell the brew and see if anything funky comes ...
3
votes
3answers
63 views

What's the best way to ship bottles of beer 3000km in hot weather?

I'm worried not so much about breakage/leakage as you can just take precautions with extra padding and good packaging, but more about oxidation with the bottles being shaken up during hot weather. ...
0
votes
3answers
51 views

Shelf life of liquid malt extract?

My husband has what appears to be about 46 oz. of what I am guessing is liquid malt extract in a cabinet above our built in microwave. I know we brought it from our old house when we moved to our ...
13
votes
5answers
19k views

How long can I leave beer in the secondary fermenter?

My first home brew beer is ready to be bottled but I've been busy and haven't gotten around to it yet. The beer was in a primary fermenter for 2 weeks, then I racked it into a secondary fermenter ...
2
votes
2answers
68 views

Better Bottle carboy vs. generic PET carboy

From what I've seen, the 'Better Bottle' carboy is just a PET bottle with a brand name on it. I read that there are some PET carboys that have a special layer of oxygen impermeable material between ...
29
votes
23answers
29k views

How do you label your bottles?

How do you mark, label, or otherwise identify the contents of your bottles? I'm currently using masking tape and a marker, but I'm curious what most other people use.
1
vote
1answer
46 views

kegging and carbonation

I am kegging my first batch ever in the next two weeks. It's a double IPA. My questions are: What pressure is ideal for serving. do i need to turn off my tank every night? Will leaving it on cause ...
0
votes
1answer
50 views

Measure remaining sugar in kombucha brew w/ hydrometer?

I'm brewing kombucha and would like to figure out when the best time to bottle it to build up some carbonation. I'm also interested in figuring out how much sugar is remaining so I can calculate the ...
1
vote
1answer
57 views

Kegging - Is it necessary to filter yeast?

I'm planning to buy kegging equipment and keg my next batch of beer, and I ran into some yeast filters for sale that remove yeast specifically for kegging. Is this a necessary step? I know that when I ...
1
vote
1answer
67 views

Which lactic acid bacteria are Homofermentative (or Heterofermentative)

I’m in the process of creating a custom culture, made of lactic acid bacteria, for a artisan yogurt drink and am having a hard time finding information on the metabolic categories of each strain. I ...
7
votes
4answers
112 views

Watermelon beer, anyone tried brewing?

I am new to brewing and was thinking of trying to brew a fruit beer. I saw that there were watermelons for sale cheap at my local green grocers and wondered: At what stage I should add this to my ...

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