All Questions
7
votes
2answers
1k views
Dry hopping without secondary fermentation
I have so far only done bottom-fermented beers without transferring into a second vessel for secondary fermentation. If I wanted to do some dry hopping with this technique, when is the best time to ...
7
votes
2answers
731 views
How long does StarSan last?
I keep StarSan in a spray bottle for easier sanitizing during brew day.
How long does the StarSan last in that bottle? Is it good forever?
7
votes
5answers
3k views
Adding Pectin Enzyme To Cider After Fermentation Is Complete?
I've got a cider made from fresh pressed cider that's been in the fermenter about a month. It was augmented with some Crystal 60L and a few other ingredients and is sitting on French oak cubes.
While ...
6
votes
1answer
361 views
What is the purpose of boiling wort?
Theoretical question here.
What happens when wort is boiled? Why do we do it? Why is the process not done at cooler temperatures?
My limited understanding, with some assistance from this post and ...
6
votes
9answers
3k views
Is there an online equivalent of Beer Smith?
Simple question, does anyone know if there is a purely web based equivalent of Beer Smith / Brew Target, etc? Just looking for a decent product that I don't have to install on my desktop.
6
votes
4answers
2k views
Adding Bourbon flavor to a beer
So in my last beer, I added bourbon infused with vanilla bean. I started to wonder if this was "cheating" or frowned upon, as far as getting the bourbon flavor into the beer. Is there a better way to ...
5
votes
4answers
1k views
Batch carbonation vs bottle carbonation
I was reading online some suggestions to carbonate the batch of beer before bottling, and would like to get some details on quantities and method. I do love my home brewed beer, but I don't like the ...
5
votes
5answers
828 views
Target boil off percentage?
I have heard a lot of home brewers talk about the vigorousness of the boil being quite important. Given that describing the vigor in words like "rolling" is ambiguous I was wondering if it makes more ...
5
votes
2answers
547 views
How much bourbon is the right amount?
When adding something like bourbon (or other whiskeys) to the secondary, how much do you add? I realize this will differ based on recipes, tastes, and styles, but what is a good range? How much is so ...
4
votes
3answers
670 views
How to calculate the minimum vessel sizes for all grain brewing
Background:
Brewing in an kitchenette with limited storage space
All Grain brewing, extracts are not available around here
I'm looking at BIAB also, but want to have the traditional 3 vessels setup
...
4
votes
3answers
1k views
How do you filter at home?
I thought I'd ask this after reading Brewchez's effects of filtering question.
I personally don't filter at home, for the most part. I generally make dark beer, and people who drink my beer ...
4
votes
1answer
8k views
How much potassium metabisulfite/Potassium Sorbate to stop fermentation?
I've had a lot of trouble finding a quick and easy answer to this question. Wine makers will add these chemical to wine after fermentation to prevent spoilage, and as an antioxidant. You can also ...
3
votes
2answers
883 views
Alternative/homemade yeast nutrient?
I forgot to add nutrient to my must when I put it in my carboy the other day (first time brewing mead). I fear I won't be able to get to my homebrew store before it's too late, so I'm wondering if I ...
3
votes
3answers
394 views
Is there a difference between soaking oak in bourbon and just adding the bourbon straight into secondary?
As I was thinking about how I want to make my bourbon oak stout, I was thinking of how to soak the oak in bourbon. I wanted to get the bourbon into the wood, for the purpose of putting it into my ...
3
votes
1answer
448 views
Small batch size brewing trub issues
Five gallon batches generate a certain amount of trub in the fermenter. However, its a relatively small percent of the total batch. I am interested in trying some 2 gallon maybe even one gallon ...
2
votes
2answers
383 views
Is primary fermentation finished?
I'm making a doppelbock with an ale yeast, so I'm fermenting in the mid- to upper 60s. It's 11 days in and all the krausen is gone. The top is speckled with what appears to be bright white yeast ...
1
vote
1answer
111 views
What are the benefits of fermenting under pressure?
I hear that some brewers ferment under pressure. What is the rationale/benefits of doing this?
0
votes
2answers
81 views
Addition of extract at bottling time
If I use 4oz of watermelon extract at bottling time,do I have to cut back on the amount priming sugar to prevent bottle bombs.
16
votes
4answers
6k views
How to add fruit to beer
What is the best way to add fruit to a beer? I'm afraid boiling it will break down the fruit too much (a muslin bag could fix this I guess), but I'm not sure how to add it to the fermenter without ...
13
votes
5answers
6k 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 ...
13
votes
1answer
619 views
Original Gravity: Calculate or measure
I've been told that for extract brewing it's best to simply calculate the original gravity instead of measuring it. Is this correct? What are the pros/cons either way? What about with ...
12
votes
12answers
1k views
What is the best book for beginning home brewers?
What is the best book for beginning home brewers?
** Please post 1 book per post, then the resulting votes will show what most people consider to be the best book.
11
votes
1answer
190 views
Always making a starter vs. following package description
I have noticed that the smackpacks say on the package that the package is meant for a 5 gal. batch and that you should pour the pack directly into the wort.
On the otherhand - nearly everyone tells ...
11
votes
4answers
1k views
Is a long boil with extract necessary?
I'm making a late hopped extract beer later tonight. (Jamil's Evil Twin as posted http://www.mrmalty.com/late_hopping.htm) He suggests at 90 minute boil with the first hop addition coming 20 minutes ...
11
votes
8answers
2k 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?
10
votes
3answers
883 views
Is a donation jar (for homebrew supplies) legal in the United States?
If a brewer were to keep a donation jar near his kegs (i.e. tip jar), would this be strictly legal in the United States? Sales of homebrew are prohibited, and this website states that requiring a ...
9
votes
1answer
2k views
Hop burst technique & bitterness calculation
A friend asked me the other day what the "hop burst" technique was and how to calculate the amount of hops required in a recipe. I made some vague statements about late addition of hops and left it at ...
9
votes
5answers
2k views
No bubbles in the airlock - should I still bottle the brew?
I'm attempting my first brew using a kit with all the provided ingredients (it's a lager). My brew is still in the big tub and has been there for about 2 weeks now. Initial SG was 1.040 and it's now ...
9
votes
3answers
930 views
Over-carbonating in the bottle
I've had a few batches get a little too carbonated in the bottle. Currently, I have a delicious stout that fills two glasses on pour, and needs some time to settle down. That is, of course, if you ...
9
votes
4answers
689 views
Permanent Bottle Labels
I'm considering making permanent labels for my bottles. I've had a friend create a label design with a blank banner in the center. My idea is to have the design printed on vinyl stickers and then ...
9
votes
3answers
962 views
What is the best type of beer to brew for a beginner?
What is the best type of beer to brew for a beginner?
8
votes
2answers
511 views
How do I decide if the beer is ready? Is my fermentation complete?
This is my first time brewing and I've followed the instructions from a kit. It says to leave the beer in the key for two weeks and its ready when it stops being cloudy. Its now been a little over ...
8
votes
5answers
2k views
Boiling bottle caps
I've always soaked my bottle caps in sanitizer before using, but a friend of mine suggested boiling (throw in the same pot with priming sugar) instead because the cooties can theoretically hide from ...
8
votes
3answers
1k views
why do you degas wine but not beer?
After reading this post, I was wondering why have I heard of people degassing wine, but never beer? Does one also need to degas mead?
8
votes
3answers
2k views
Is a 5 gallon bucket too big for 3 gallon recipe?
I have a few Mr Beer extract kits left over from when I started this hobby. Can I ferment a 3 gallon recipe in a 5 gallon bucket? Will there be too much head space?
7
votes
7answers
3k views
What's a good small-batch fermentation vessel?
After getting started with a few kits, I'd like to start experimenting a little bit. I'd like to start off with 1-gallon batches on anything I'm not sure about, though. I have a growler that I'm ...
7
votes
1answer
485 views
Possibly infected mead: is it worth keeping?
I tried making cherry mead again (the first time I tried this it got infected). I tried again yesterday, and it looks like I've got another infection of some sort.
This time I thought that everything ...
7
votes
3answers
226 views
Priming Sugar Affect on Fermentation
I screwed up took a batch that had only been fermenting for 3 days and started to bottle it before I realized it was the wrong one. [link]
During this screw up I ended up added the priming sugar then ...
7
votes
4answers
920 views
Performing a hop boil seperate from the wort boil.
I'm curious to try some single-hop style beers and would like to do several varieties in one brew day. My ideal situation would be to make a five gallon batch of an unhopped pale ale as the base and ...
7
votes
1answer
955 views
When using whole hops, do you need a larger amount than you would hop pellets to achieve the same bitterness?
I have read that whole hops impart less bitterness than pellet hops by weight. I have used pellet hops for all of my brews thus far. I have a recipe that I am happy with, and I want to switch to ...
7
votes
4answers
1k views
Dry Hop Filtering and bottling
This is my first attempt at dry hopping. I added hop pellets directly into the secondary fermenter. They have been in for 1 week and many have settled to the bottom, however there is quite a bit ...
7
votes
6answers
1k views
Shaking vs not shaking
I'm playing with a yeast starter right now and I've noticed when I shake the mix the yeast gets more active. I'm wondering how this applies to my actual fermentation. So I was thinking I'd let my ...
7
votes
2answers
318 views
Starter and smack-packs
Is making a starter a good idea when using a larger activator pack from Wyeast?
Should you smack the packet and add it to the starter, or add it after it swells?
7
votes
5answers
3k views
Are plastic fizzy-drink bottles an acceptable substitute for glass bottles?
I'm thinking of cola, lemonade, etc bottles, usually 2 litres, commonly available in the UK. Are these going to be an acceptable substitute for glass bottles? Would save a few pennies on the cost of ...
7
votes
2answers
2k views
What effect do different types of yeast have when creating a recipe?
What happens when you use different types of yeast? Does it change the flavor? I'm not talking about mixing different types of yeast in the same recipe.
6
votes
3answers
229 views
Airlock: vodka, water, or
I've just started making my first brew, and am using vodka in the airlock, but am hoping for some more detailed info about what is best practice, or if there is not really any difference between using ...
6
votes
2answers
239 views
Is oxidation of yeast starters a concern?
We all know oxidation is bad, and cooling hot wort is particularly susceptible to this off-flavor-producing problem. the question is; does oxidation matter for starters?
I use a stirplate to aerate ...
6
votes
2answers
834 views
What effect does cooling, then warming have on finished beer?
The common wisdom I have known is that cooling, warming, then cooling beer again would cause it to "skunk." I now know that skunky flavors are typically the result of exposure to light, not ...
6
votes
1answer
1k views
does starsan kill yeast
Is Starsan effective against yeast?
After resuming homebrewing again after a 2 year break, I started having pellicle appearing on my starters (after fermentation had completed), which has now spread ...
6
votes
2answers
245 views
Clarification for a low-flocculating yeast
I'm brewing a batch using WY2565 Kolsch which mentions that is low-flocculating and that it "remain in suspension post fermentation. It requires filtration or additional settling time to produce ...
