0
votes
2answers
112 views

Over-pitched yeast- how to avoid autolysis?

I am doing my first batch with a yeast starter. I harvested yeast from a commercial Belgian trappist ale, built it up for a couple of days, cold-crashed it, decanted off the majority of the mini-wort ...
2
votes
1answer
44 views

Airlock and Stopper Rocket

Brewed up a batch of wort yesterday and it all went well. Good sanitation, quick cool down, and yeast activated. Set up the carboy in a controlled temp room (74) and fermentation started within 4 ...
0
votes
0answers
5 views

What size pot for 3 gallon BIAB set up? [duplicate]

I am looking at starting a simple 3 gallon biab set up, using an electric stove top and three 1 gallon fermenters for batch splits. How can I calculate the required pot size for this configuration?
1
vote
2answers
83 views

Aerating no chill corny keg fermentors that don't seal

I'm very interested in ferment in corny-kegs after reading some questions about that here on this stackexchange. I will try it next batch, but there is a question about aeration/no chilling method: ...
2
votes
1answer
50 views

Plato degree to specific gravity conversion question

I have a question regarding the conversion from Plato degrees to specific gravity, and the widely used value of 46ppg for sugar dissolved in water. According to wikipedia, plato degrees are defined ...
0
votes
1answer
77 views

Equipment for Raising Mashout temp

We are currently using a pump to circulate the mash through a coil in the heated sparge water, this works well and reaches mash out in under 20 min. The only worry is with the water in the sparge ...
0
votes
2answers
43 views

How does the fermentation schedule look when adding flavor elements?

Is there a guide for when & how to add specific ingredients to the fermentation process? For example, if I want honey, lemon, ginger, banana, raspberry, etc. - when's the best time to add that ...
1
vote
2answers
136 views

how long can I stay in an open primary fermentation?

I would like to go from the primary fermentation to the bottles with an open fermentation. Can I top off with water to get the full 5 gallons? Also would you primary an open fermentation for more ...
0
votes
2answers
58 views

Zymurgy, Oenology … but what about spirits? What's the “ten penny” word for still masters?

This is just a question about terminology. Those who are into brewing and beer making are zymurgists. Those who are aficionados of wine are oenologists. But what does one call a expert in ...
1
vote
2answers
101 views

Should the Munich Water Profile be used for Bavarian Hefeweizens?

I'm having trouble searching for the correct water profile to be used for a Bavarian hefeweizen. In the book Designing Great Beers by Ray Daniels, Munich -- or more properly, Bavaria -- ... has ...
3
votes
1answer
60 views

Corny kegs: Is there a difference between the in coupler and the out coupler?

I have black and grey couplers, one says "in" and the other says "out", but they look exactly the same to me... Does it matter if I use them indiscriminately for gas in/beer out lines?
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 ...
1
vote
1answer
65 views

Should I prime bottles of ginger beer as finishing gravity 1027

I had a batch of ginger beer OG 1072 FG 1027. (Crabbies by the way has a FG of 1033) I primed the bottles with a 1/3 tsp and everything was fine. The last bottles 2 months later were pretty fizzy ...
1
vote
0answers
53 views

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

What is the best temperature to stop the pump in an immersion whirlpool chiller ? And what about the time to wait the trub settling vs wort temperature ? Consider both Ale and Lager.
2
votes
1answer
70 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 ...
0
votes
3answers
103 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 ...
1
vote
1answer
62 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 ...
3
votes
3answers
168 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
0answers
58 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
201 views

How long must water be boiled to remove temporary hardness (bicarbonates)

From Papazian's Joy of Homebrewing: In the US temporary hardness is determined by a measure of bicarbonates [2(HCO3)].The hardness that bicarbonate ions contribute is temporary because it is ...
-2
votes
2answers
78 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?
0
votes
2answers
33 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 ...
1
vote
2answers
95 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 ...
0
votes
2answers
101 views

can i bottle cider at 150 sg it has been still for a month

my cider started at 190 and now is 150 and has been still for about a month, can I drink and bottle it at this time?
2
votes
2answers
102 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 ...
2
votes
2answers
109 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 ...
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 ...
0
votes
2answers
181 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 ...
1
vote
0answers
59 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
51 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 ...
2
votes
1answer
36 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 ...
2
votes
2answers
69 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 ...
1
vote
1answer
53 views

Bucket Heaters and Condensation safety / Lid considerations

I purchased 3 of these bucket heaters to assist my induction stove boil wort. The instructions state the following safety warnings: DO NOT COMPLETELY IMMERSE THIS PRODUCT IN WATER. The handle and ...
1
vote
3answers
69 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. ...
1
vote
1answer
26 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 ...
2
votes
2answers
84 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
1answer
66 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
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 ...
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 ...
5
votes
1answer
124 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
64 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
32 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 ...
3
votes
2answers
145 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 ...
2
votes
1answer
80 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
30 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 ...
0
votes
2answers
42 views

Ingredients in Seconday - Prevent Particles In Beer

OK, so I brewed an xmas beer about a month ago. It turned out awesome. One thing I did was add a bunch of ingredients into the secondary fermentation. The ingredients were vanilla bean, wood oak chips ...
0
votes
1answer
42 views

Wet cloth or dirty cloth smell

I have this problem with my beer and I couldn't find any answer from my friends, experts, or web pages. Following primary fermentation (1 week) I move the green beer to a food grade plastic container ...
0
votes
2answers
35 views

First time brewer needing help

This is my first time homebrewing. My first batch of witbier Has been in the secondary fermenter for 3weeks now. How do I know A) when it's done? B) if it's ok to drink I see a whitish greenish ...
2
votes
1answer
55 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 ...
2
votes
2answers
56 views

Half-size keg force carbonation

Today I have 1 half sized corny keg (11,4L - ~3gal) and want to force carbonate it. Normally when force carbonating normal sized cornys of 5 gal (19L) I use ~30 psi for about 10 minutes. Don't know ...

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