2
votes
2answers
38 views

Lightening of Cider

My peach-apple oxidized a bit as I was juicing and started fermentation amber-brown. Over two days of rapid fermentation with Safale US-O5 dry ale yeast, the color lightened to a pale yellow, straw ...
2
votes
3answers
89 views

Is there any benefit (or detriment) to gelatin fining a beer twice?

I've got an IPA that just won't seem to clear. I've done the standard cold-crash/gelatin fine, but it's still a bit cloudy. Should I try for it again?
0
votes
0answers
16 views

Extended boil times and their effects/results [duplicate]

What does an extended boil time do to all qualities of a beer? 90 minute boil? 120 minute boil? I've not tried any extended boil beers such as those made by dogfishhead so I have no benchmark.
0
votes
2answers
44 views

How to fix yeast smell in young wine from kit

I started my first attempt at fermenting this wine kit in mid-April. I followed the initial directions pretty meticulously which included stirring in the fermentation bucket daily (due to kit ...
0
votes
2answers
31 views

How to add more honey to my honey ale?

I'm trying to figure out the best way to go about adding more honey to my honey ale. I recently purchased the White House Honey Ale kit from Northern Brewer and I'm seeing several reviews saying the ...
2
votes
2answers
40 views

How would I handle a boil-over and loss of hops?

I recently was brewing a 1 gallon kit from Northern Brewer (The White House Honey Ale kit) and instantly after adding the first packet of hops, the entire kettle boiled over. Absolutely instantly, ...
1
vote
4answers
65 views

Hydrometer broke, no original gravity

on brew day of my first batch, when i was ready to take OG reading, i dropped my hydrometer so no OG. Is there a way to get a rough estimate of the OG. Thanks
0
votes
0answers
14 views

What is the purpose of secondary fermentation and is it necessary? [duplicate]

I've just started with homebrewing, i've made my first batch of extract over the weekend. I'm just wondering what secondary fermentation does, and is it necessary. The instructions that came with the ...
3
votes
2answers
52 views

First batch, followed instructions, not sure if it's going to turn out

I am just starting out with homebrewing and I decided for my first batch to use an extract kit from http://www.ontariobeerkegs.com. For my first batch I figured I would follow the instructions to a T. ...
0
votes
2answers
60 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 ...
0
votes
3answers
75 views

Can FG be higher than OG?

I "brewed" a beer that was described as "Chinese Rice Wine", but it is 50% grain so I will call it a beer! Recipe: 18 liter batch; 2.5 kg boiled Rice, 2 kg sugar, a cup or so of raisins and one ...
1
vote
1answer
91 views

Is it Better to leave beer in secondary longer or bottle?

first question asked in homebrew.stackexchange. I've got a pumpkin ale that I've just moved from primary to secondary (after 7 weeks). The original plan was to have it 7/7/7 (7 weeks in primary, 7 ...
3
votes
4answers
323 views

First time brewer. I'm afraid I've ruined my beer

This is my first time breing beer, and I was doing so while distracted with kids, and unfortunately I missed the dry malt extract packet that was in my IPA kit. There were 2 cans of a liquid malt ...
3
votes
1answer
39 views

Ginger Beer Not Carbonated

I have made ginger beer from my own "ginger bug" but did not get much carbonation. I think I put it in the refrigerator too soon, so I took one bottle out, let it sit for 2 days and VIOLA, carbonation ...
0
votes
2answers
48 views

Handling dried yeast

I'm brewing a coopers ginger beer kit but over the past week the yeast didn't seem to activate particularly well. There has been no krausen and over the past couple of days there have been a few ...
1
vote
1answer
59 views

Should I back-sweetening a very dry mead?

So, I made a batch (4.5 gallons) of show mead using 10lbs of locust honey. Starting gravity was 1.091 I used dry white wine yeast and fermentation went relevantly quick (with some help of potassium ...
2
votes
3answers
78 views

Beer turning cloudy when poured into a glass

So i opened up a bottle of home brew that had been lagering for a few months. When i opened it and pour it into a glass is was perfectly clear with nice carbonation. Then within 5-10 minutes it was ...
2
votes
1answer
50 views

Beer color - Calculating MCU

I have two questions regarding calculating the MCU for a beer receipt. MCU = (weight of grain i lbs) * (color in degrees lovibond) / (volume in gallons) For my grains, I have the color listed in ...
0
votes
2answers
34 views

Leaking spigot assembly

I just brewed my first batch with a Mr Beer 8 liter kit. However, it seems that i made a rookie mistake about assembling the spigot. It leaks as small drops. Do you think that the spigot can be ...
0
votes
2answers
41 views

Going from Mead to Beer

I have a little bit of experience in making mead, I have a batch to be bottled in a few days. Now, I wanted to try to make beer next, where should I start? What are the major differences between ...
0
votes
1answer
27 views

A question on the Brewers' Friend Calculator

Does anyone know, for when using the calculator, for extract brewing, at what time the calculator assumes you add the malt (liquid malt extract in my case)? I.e. does it assume late addition or full ...
1
vote
3answers
43 views

Why is my wine cloudy now?

This bottle of Mint wine was super clear when bottled. I use Sparkolloid. Six months later it looks like a snow globe. This is happening to several of my batches but not all. Whats going on here ? ...
1
vote
2answers
44 views

Bitter hay finishing taste with very slight burnt rubberyness

Me and my dad have made a beer about 3 months ago. The beer was made with: oats pale malt flaked barley tap water (United Kingdom - South West - Guildford ) cascade hops 1/2 goldings hops 1/2 and ...
0
votes
1answer
23 views

Can I still reach my desired IBU level if I split my boil?

In my recipe I have a boil size of 10L. Can this be split into 2 x 5L pots whereby half the ingredients would be used in each, but still reach the desired IBUs of a single 10L boil? Fingers crossed, ...
0
votes
3answers
78 views

Generic, fool-proof extract brewing method

Ingredients have arrived - I'm ready to go ahead with my latest brew. All those which I have done thus far haven't been perfect for a variety of reasons (admittedly probably my own fault as I've tried ...
1
vote
1answer
34 views

Make Sour from Previously Kegged Beer

I have been wanting to make a sour, and it turns out that I have about 5 gallons of beer in my kegs that I'd like to dispose of prior to a long vacation. I was thinking I might be able to get a sour ...
2
votes
1answer
51 views

Sanitizing the wort pot

Should i sanitize the pot that i will be using the prepare the wort before i use it? I will be using one of Mr. Beer hopped malt extracts and this is my first brew. The manual does not say anything ...
3
votes
1answer
83 views

How to determine gender of a young hop plant?

I'm looking for some info on this for reasons of domestication of wild hops that grow around. I need to sort out male plants from the batches I pick up in the wild -- currently I'm just waiting until ...
1
vote
2answers
45 views

Does yeast type affect wine taste..?

I'm new in wine making and I tried to make it with fresh yeast, not dried. I think I'm using a lot of it to help fermentation end faster. Will this affect the taste of wine? Will dries yeast achieve a ...
1
vote
1answer
43 views

Slight green apple taste: barrel vs bottle

A curious thing has happened, twice now, and I was wondering if anyone has either experienced something similar, or has any suggestions as to a possible why. I have done two (almost) identical full ...
1
vote
1answer
50 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 ...
2
votes
2answers
66 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 ...
2
votes
4answers
88 views

Carboy versus 2nd Bucket

What are the benefits in using a carboy for a secondary, rather than just using another 5 gallon bucket? I'm just curious because carboys are a pain in the behind to clean properly, and other than ...
1
vote
2answers
38 views

Sweetening a tart fruit beer?

So I'm doing a first attempt at a Blackberry Wheat beer, per a request from a co-worker. All seems to be fine and good, however before I went to bottle I tasted it and, not unexpectedly, it is a ...
0
votes
2answers
25 views

Adding natural flavoring in fermentation

I plan on brewing a wheat beer next and I would like to add in natural flavoring. I have never used flavorings in any previous brews and I have seen some mixed opinions about which stage of ...
0
votes
1answer
51 views

Heating after fermentation?

What's the general consensus on leaving a heat source turned on after fermentation has complete? I'm doing an Imperial IPA which should finish fermenting in 4-5 days going by previous experience with ...
0
votes
3answers
83 views

How would the first brew taste like ? If it goes well , and if it doesnt go well?

Out of curiosity, i just wanted to know how a home brew made of bakers yeast , good water(almost sweet) and barley malt taste like . would it be sweet or flat or fizzy or something else? At the same ...
2
votes
2answers
111 views

Can ring crown bottles be recapped?

Can ring crown (pull off) bottless such as these: be recapped using a table top or bench bottle capper? EDIT: Just to be clear, I mean capping the bottle with regular caps like these, not not pull ...
0
votes
1answer
29 views

IBU calculation for blended worts / braggott

community! I recently found that my calculations of IBUs are not always accurate... Especially when I was making a Braggot. Maybe someone can help me out with the formula or something? I made a 5 ...
0
votes
3answers
55 views

How to remove/service static relief valve on a pin lock keg?

i have a pin lock keg with a leaking static relief valve. The lid looks like this: I can't figure out how to remove the innards of the relief valve to fix it. Any ideas?
0
votes
1answer
83 views

How do I remove the medicinal taste of vanilla extract in my beer?

I bought a natural vanilla extract (vanilla beans, alcohol, and water) to add to my beer at bottling time. I mixed it along with my carbing sugar and bottled. When I tried the beer for the first ...
2
votes
2answers
113 views

Is it safe to drill into the side of a fridge?

I want to transform a compressor wine fridge into a kegerator. I wanted to know where it would be safe to drill holes, either in the side or the top? There is no freezer section, and the back of the ...
3
votes
3answers
149 views

At what point in fermentation does temperature no longer influence flavour?

I often read about ramping up the temperature to increase yeast activity and attenuation towards the end of fermentation. I used to have some really funky tasting brews before I started strict ...
1
vote
2answers
98 views

Blending beer DURING fermentation, in the hopes to get beer back in balance with hops

I brewed an IPA intended to blow my hop socks off and missed my target OG by 20 points. DETAILS: Built this recipe in BeerSmith with an intended OG of 1.070 and IBU projected at 156. I pitched a 1000 ...
0
votes
1answer
64 views

Fermentation Temperature

I have a quick question. I've been looking for an answer, but didn't find a clear answer. So, I'm making an IPA. Right now the air temperature in my closet where I keep the carboy is 67-68F. This is ...
1
vote
2answers
50 views

Why is the primary stage of fermentation of wine important?

Senior chemistry student, whilst I know the main reason, I would like to know more of the chemistry behind it.
0
votes
3answers
126 views

What's wrong with my gravity?

I recently brewed an Imperial Red. It clocked in at around 1.072 on original gravity reading. My malt bill looked something like this: 12 lbs 5.0 oz Pale Malt (2 Row) US (2.0 SRM) 11 lbs Marris ...
1
vote
4answers
129 views

Bitter still flat after 2 weeks of bottle conditioning

I made a coopers english bitter kit but let it ferment for 3 weeks in the FV and then bottled it. Its been in the bottle 2 weeks at 20 degrees C yet still feels flat. When I poured it there were a lot ...
1
vote
3answers
102 views

What are the simple things i should be careful about (like bleach) for my first time brewing?

I'm planning to make my first batch within the next couple of days and was checking what all thing i should not OVERDO (like bleach sanitation). Should i be careful before i cap my bottle (i don't ...
0
votes
1answer
58 views

How will this beer turn out?

I brewed my first all grain beer on Sunday; everything went well barring one leaky tap and a slight blockage on the tap in my kettle due to a poor hop filter. It is supposed be an IPA style beer using ...

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