1
vote
2answers
55 views

Cold crash / Gelatin before or after aging?

I have 5 gallons of RIS that I just kegged to bulk age until December. My plan is to age it before cold crashing / gelatin to give it the most time to really fill out in flavour. Is that the right ...
1
vote
1answer
44 views

My pressure barrel stopped pouring even though 3/4 full

My pressure barrel stopped pouring even though it was 3/4 full, the only way to rectify was to release some gas from the top."Was I right to do this, if not what alternative do I have?
3
votes
2answers
87 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 ...
1
vote
2answers
55 views

Will a yeast that ferments at higher temps stop fusels?

I have trouble with controlling temps and do not have much room for my growing collection of fermentation bins but I'm trying the swamp cooler for my 5L DemiJohn white wine kit. I'm gonna get some new ...
1
vote
5answers
206 views

Are there ways to make your own beer on the cheap?

I have more experience with infusions and other ferments. I'm ready to delve into beer making without buying an expensive kit. What's the best way to do this?
0
votes
3answers
115 views

Trouble Reaching My OG (Pre-Boil Was OK)

Last week I brewed an Arrogant Bastard clone. My pre-boil gravity was off by .001 so I was pretty happy with that... But my OG (post-boil) was off by .009! I thought that because my pre-boil gravity ...
1
vote
1answer
57 views

Raspberry Stout Infection?

I brewed a 5-gallon batch of Frankenberry Chocolate Raspberry Stout July 20 (11 days ago) using a Scottish Ale Wyeast. The yeast was pitched at 78 degrees, everything was sanitary, I immediately ...
2
votes
2answers
121 views

Should dry hopped beer be lightly stirred prior to bottling?

I'm making an IPA and I'm going to be dry hopping it this weekend in the secondary fermentation phase. I've been thinking about the dry hopping process alot, mainly about the diffusion of the ...
2
votes
3answers
109 views

Forgot to add whirfloc / irish moss to wort during boil

Brewing a fat tire clone, forgot to add whirfloc tablet / irish moss... I'm 5 days into primary fermentation. What would everyone recommend? Add something, skip it, ??? Thanks
0
votes
3answers
140 views

How do I know when bottle carbonation is done?

So this is my first attempt at brewing my own beer. I am using a kit from http://craftabrew.com/collections/starter-kits/products/starter-kit-bone-dry-irish-stout-2 I just bottled the brew last ...
0
votes
2answers
60 views

Should I sanitize my keg posts every time I attach a quick disconnect?

Whenever I need to attach a disconnect to my kegs to take a sample I first spray the disconnect and post down with star san. After I have taken a sample and removed the disconnect I spray the post ...
2
votes
1answer
58 views

Cold brewed coffee

I have a recipe that calls for adding a gallon of cold brewed coffee in the secondary. The comments have described how to cold brew it, but I was wondering, do I need to add the grounds plus the ...
0
votes
3answers
116 views

Should I clean plastic fermenters wth PBW

I'm concerned about cleaning my fermenter with PBW. The crystals seem hard & sharp and take a while to dissolve. I don't want to scratch the bucket. Am I doing it wrong?
9
votes
0answers
92 views

Using spent grains to smoke meat

I've read a couple of questions here regarding uses for spent grain, but I'm curious if anyone has ever used it in a meat smoker.
1
vote
1answer
62 views

Testing bitterness during boil

Will be modifying a recipe and while I know the alpha % of the bittering hops and this being the first time I'm altering a recipe I'm wondering during the boiling process have I added enough bittering ...
3
votes
1answer
89 views

Adding gypsum after fermentation

I have found resources that both advocate and highly advise against this practice. We recently brewed a IIPA (Bear Flavored's Heady Topper clone) that has 3lbs of hops, plus hop extract in 14 ...
0
votes
1answer
21 views

Methods for extract brew with crystal malts

Basically I'm looking at doing an extract brew with carapils. Due to issues with time I was going to cold steep the grains and then boil after 24hrs. I'm wondering how much carapils I should get for a ...
2
votes
2answers
209 views

Are Yeast Nutrients actually necessary for brewing Beer?

I typically bought Yeast Nutrients from Northern Brewer for my yeast starters and extracts. I went to my LHBS today to purchase some DME for an extract and asked for nutrients for the beers that I ...
2
votes
0answers
54 views

How do I legally sell my home brew in the UK? [closed]

I want to sell my home brew in the UK. I just make it at my flat, so I'm guessing I don't need a premises license? I sell it bottled and closed, so could I get away with simply having an ...
1
vote
5answers
98 views

Most simple type of beer to begin brewing?

What's the most simple type of beer I can begin brewing, in order to get a feel for how the process works? Thanks.
2
votes
2answers
80 views

Selecting yeasts

As I understand it, the selection of malt (and adjunct), hops and yeast all affect the flavour of a beer in important ways. However, while you can taste the malt and other grains to get a feel for ...
5
votes
0answers
31 views

How does triticale differ from rye in technique and flavour?

Radical Brewing says that triticale is a useful alternative to rye. Apparently it's a rye-wheat hybrid, and is easier to sparge than rye, while still having a good rye flavour. I'm interested in ...
0
votes
2answers
72 views

Cascade hops high alpha acid

I bought some hops off eBay and the alpha acid listed was 10%, the reading I've done said cascade hops are in the 4-6% range. Could it be this high? I'm not sure if i should change my recipe I'll be ...
1
vote
3answers
82 views

Specialty Grains, To boil or not to boil

I've been doing a lot of reading on brewing in preparation for my second batch. The first mention of using specialty grains that I found suggested boiling them in the brew water for a full hour. I ...
1
vote
1answer
71 views

Game of Thrones Recipe help

I have the Unofficial Game of Thrones Cookbook and it has some beer recipes I'm currently trying to follow. However, I'm confused as to wether it has two sets of instructions or all the brews are a ...
0
votes
1answer
38 views

Oil before hops

So I recently got a propane burner to brew outside (it's way too hot to be brewing inside), and I noticed something weird. As the wort came to a boil, it seemed like there was some oil floating on ...
1
vote
2answers
50 views

Is my SG too low? [closed]

I have an SG of 1,040, and the target OG is about 1.065. I was wondering if this is too low? Should I add more water?
2
votes
4answers
76 views

Clear beer, really required?

I have been brewing for a while, and have made IMO, very tasty, refreshing IPA's. However, using only gelatin as a fining agent (don't like possible Irish Moss issues, no access to chilling a batch ...
1
vote
3answers
75 views

Fermentation vessel too small for beer kit

My problem is that I have a 15L carboy a beer kit (Cooper's Irish Stout) that's supposed to be for 23L. I vaguely recall reading somewhere that I should leave about 20% headspace (so I'm only brewing ...
0
votes
3answers
72 views

It is necessary to sanitize my wine thief after primary fermentation

I have made several batches of wine from kits and a few batches of mead. One of the things that must be done after primary fermentation is to test the specific gravity. The wine kits I have used ...
1
vote
1answer
19 views

Peach Wit- extract flavoring or not

I have a peach wit that is going to be brewed tomorrow. It was a last minute decision to brew this for an upcoming summer barbecue. My question is this. Should i use fresh peaches in secondary? I only ...
1
vote
1answer
75 views

Capper indents bottle cap. Is this ok?

I have a standard, hand held bottle capper and when I am using it I am getting indentations in the cap. The larger problem is that I am having issues with inconsistent carbonation and want to ...
2
votes
1answer
99 views

Beer stone: what works?

After some investigating, I've discovered that beer stone (calcium oxalate, mostly) doesn't just taste vile, it's highly toxic. Plus it's ugly. As if that wasn't bad enough, it's also incredibly ...
1
vote
1answer
70 views

Mashing bag problem

I tried for the first time using the BIAB method and ran into a big problem with the mashing bag. I placed all the ingredients (9lbs of different grains) in the mashing bag without thinking of the ...
0
votes
1answer
40 views

Why do kit wines age differently?

Most kit wines claim they're ready to drink in a month or two. I've found they're much better at 6 months or so. But when making wine from grapes, it seems everyone recommends aging at least a year, ...
0
votes
1answer
63 views

Calculating Potential ABV

I've seen some tables online like the ones at American Homebrewers Association and Brewhaus Canada that list Potential ABV for different values of Original Gravity. My intuition tells me that these ...
1
vote
1answer
57 views

Can someone explain the difference between different kinds of malts?

I'm just getting into brewing and I'm curious what kinds of Malts are out there and what I can expect from them. I made an IPA for my first batch, which seems to be conditioning well so far, and I'm ...
0
votes
1answer
47 views

Reduce Priming Sugar

I'm on my first batch of wort, I didn't account for evaporation and had a couple boil overs, I'm sitting at about 4.25 gallons of wort. Bottling calls for 5oz of priming sugar, should I reduce to ...
2
votes
2answers
83 views

Sediment in my bottles

How do I condition my lager so it minimal sedimentary deposits I am new to this and have tried only sugar
0
votes
2answers
77 views

Is brew with burned steeping bag safe to drink?

My pot burned a tiny portion, about an inch across, of the steeping bag for an all-grain recipe prior to the boil. Is the beer still safe to drink? What off-flavors can that produce?
2
votes
2answers
54 views

Does Saki have Extract Brewing?

I haven't even done my first batch of full grain brewing for beer. I certainly don't want to learn Saki (at the moment), but I would enjoy brewing some extract version of it (for now). Are there any ...
1
vote
2answers
104 views

How to bottle new brew properly

I'm new to brewing beer, i've made mead and wine in the past with varying success, I understand the bottling procedure with those two products but bottling beer is foreign to me and I just want to ...
0
votes
3answers
136 views

What is the use of aromatic notes of bittering hop single-purpose?

My knowledge about hops and their contributions to bittering and aroma: The hops can be grouped by four purposes, being: Bittering, Aroma and Dual, the dual can be divided yet by "bittering/aroma" ...
1
vote
1answer
68 views

Fat in malted and unmalted barley

Does malted barley have fat like un-malted barley? If either have fat, why doesn't this cause problems in the beer? What happens with this fat during the brew?
2
votes
2answers
53 views

Consequences of pouring instead of siphoning wine after primary fermention

Would it be a problem if I did not siphon my peach-wine-in-the-making after the primary fermentation, but rather poured it directly into the carboy?
1
vote
1answer
81 views

Chocolate Cherry Stout: Real cherries or extract

Essentially the title. I've made a Chocolate Cherry Stout recipe and I'm trying to weigh the pros and cons of extract vs real fruit. I've never used fruit in a beer so I'm basically in the dark.
3
votes
3answers
162 views

Why leave headspace when bottling?

We are told to leave around an inch of headspace (depending on the bottle), but does anyone know why?
1
vote
2answers
136 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 ...
1
vote
1answer
80 views

Bottle Headspace Problem

I bottled my beer two days ago, primed with honey as per the instructions of my all-grain kit. I've since been reading and found you need to leave about an inch of headspace in the bottles. ...
0
votes
1answer
85 views

What is 'first press' beer?

A beer from japan arrived in my city: Kirin Ichiban. The main argument that the brand gives is "100% malt, first press beer". In the link above they explain a little of it. In my experience with ...

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