2
votes
1answer
63 views

Fermentation Times in Extract vs. AG Brewing

I've noticed that for certain recipe kits that come in both all grain or extract forms, that the directions for the length of fermentation (both primary and secondary) are generally longer for the ...
3
votes
1answer
62 views

What is a Honey Malt, and is there an alternative malt to replace it?

A recipe I'd like to try has a small proportion of Honey Malt as part of its grain bill. I've looked around supply sites and haven't found one that supplies this malt. I'm in New Zealand, so this ...
2
votes
2answers
81 views

How to salvage bottled beer that failed to carbonate

I brewed my first batch of kit beer that required a kind of "secondary fermentation". That is after it was done fermenting I transferred it to another carboy and added the bourbon barrel wood chips. ...
1
vote
1answer
66 views

bottle conditioning ale below room temperature

After bottling my batch of Porter, I forgot it need to be conditioned at room temperature. I left it in my garage for almost a week at 45-50°. When I realized what I had done, I moved it inside the ...
1
vote
1answer
34 views

Gluten-free brewing books?

Are there any comprehensive gluten-free brewing books? It's one thing to hack together knowledge from the many great traditional brewing books out there, but a coherent volume specifically for "beers" ...
0
votes
2answers
40 views

Packaging for competitions

Quick question regarding packaging for competitions... Usually samples should be submitted in 12oz bottles with caps... is it the case for Belgium styles? Some beers have to be conditioned in ...
0
votes
1answer
33 views

Should I decant my lager starter

I made a starter for this lager we're brewing. As usual, I started it three days early, fermented at 70F and put it in the fridge after the krausen died down. I'm sitting here on brew day thinking ...
1
vote
2answers
67 views

Closed environment vs open environment in brewing

One thing that is very confusing for me right now is the dynamics of when to isolate the contents and when to aerate it. Like as soon as you finish boiling it's recommended to put a lot of oxygen by ...
0
votes
1answer
28 views

Belgium Tripel with Sorachi Ace Hops

Good evening, home-brewing community! I'm seeking a quick advise. I'm brewing (or attempting at least) a Belgium Tripel. I'm pretty solved on grains. Still trying to figure out the hops. So, I plan ...
1
vote
2answers
39 views

Does a different cell count invalidate a tasting expeeriment between two batches, or is it immaterial?

Now that I'm all grain I've done many experiments regarding differences in grains, trying to make 2 batches identical in every way except for one variable with the grain. However I just learned via ...
0
votes
1answer
52 views

Will a stout faucet give me the same effect as a beer engine?

I know that stout faucets were devised as a means for emulating the cask ale experience but how close are they? Can I skip getting a beer engine at home and just get a stout faucet and beer gas?
0
votes
2answers
64 views

Just brewed a “White Stout” - Looking for feedback on additives

I recently tried a "White Stout" at Track 7 brewery in Sacramento, CA. It completely hit me off guard when I saw the color of it and tasted coffee and chocolate. Trying to replicate, my brother and a ...
3
votes
1answer
46 views

Adding boiling wort on previous batches yeast sediments

I've been using kegs as fermentors and 'no chill' vessels. With pressurized fermentation I'm getting so much less sediment and krausen, and actually I purge the yeast before and after transfer, so ...
1
vote
1answer
33 views

Effect on a low gravity boil size on IBUs in the final batch

This question is a follow-up to the original one regarding the effect on boil size on IBUs. (Effect of boil size on IBUs) I understand that the boil gravity tends to lessen the utilisation of hops and ...
0
votes
0answers
24 views

Where to buy corks without grapes on them?

I'm planning to bottle my first mead and went looking for corks online, but all the suppliers I'm used to only have corks with grapes on them. Minor cosmetic consideration, I realize, but is there ...
1
vote
1answer
77 views

Can I make a 10g batch with a 16g kettle?

I'm planning an upgrade to my 5 gallon setup to do 10 gallon batches. In BeerSmith, I've created an equipment profile to estimate my pre-boil volume. Assuming 1 gallon evaporation per hour (I know ...
2
votes
2answers
28 views

When to add fruits or berries into mead?

I'm getting a bit confused with adding fruits or berries into mead... Some recipes suggest adding it into the secondary (like purés). On other side there are multiple videos of people fermenting ...
2
votes
1answer
58 views

Why do people purge kegs before force carbonating?

What is the point in "burping" a keg right before force carbonating it? When the co2 hits the keg during carbonation it is going to provide a protective blanket to any air above it. I am confused ...
3
votes
3answers
90 views

Water level low on airlock. Is it contaminated?

About 48 hours into my ferment I noticed a significant amount of liquid (about an inch) is missing from my airlock. Reading up on the subject ive realized that water was probably sucked into my brew ...
2
votes
1answer
85 views

Putting Yeast in a Tea Bag

When making apple cider, beer or white wine, in order to more easily clear up the liquid, can we put our yeast in a tea bag or a piece of cloth so that the alcohol would be produced inside of it and ...
1
vote
2answers
107 views

14 hours after pitching, little to no activity. Is it ruined?

This is my first homebrew, so I'm totally in the dark as to what to expect. However, I was told by my LHS that I should see a lot of fermentation activity after around 4-12 hours. The brew itself is ...
3
votes
1answer
204 views

Gunk in bottom of all grain boil

After finishing the boil and chilling the wort for my all grain batches I find I always have a large volume of gunk left of the bottom of the pot. I'm sure it's just spent hops and other solid bits ...
0
votes
1answer
50 views

How do I improve some sour hard cider brew?

My roommate grabbed 14 gallons of organic cider on sale. Turned out they had Potassium Sorbate in them though. A little research online indicated that it was still possible to make hard cider with it ...
2
votes
2answers
81 views

Home brewing in kegs

As there is no secondary fermentation when brewing in kegs as you use CO2 gas, how do you calculate the added amount of sugar in the brewing process to achieve the same end result. Sue
0
votes
2answers
44 views

Effects of air lock water back-flow

I have just brewed for the first time. After bottling,I noticed the air lock, which I hadn't removed, was missing its water. I'm assuming the week-old air lock water was sucked back into the brew as I ...
0
votes
3answers
71 views

Water For Robust Porter

I've been chatting with my local city water tech. Based on what she sent me, the numbers work out as... pH- 7.5 Ca- 20.1 Mg- 12.6 K- 1 Chloride- 5.4 SO4- 11.5 Hardness (CaCO3)- 103 ...
0
votes
1answer
71 views

How long can bottles be considered sanitized?

At the moment I'm sanitizing bottles by submerging them in sanitizing solutions (and letting them fill of course), and then running them through the dishwasher with no detergent/etc. The dishwasher ...
1
vote
2answers
69 views

Was my mash pH okay? Should I be adjusting it?

I am still new to brewing: First attempt with Christmas gifts used a refill kit that turned out to be partial - resulted in stout that tasted fine but is very weak. Second attempt is due to be bottled ...
1
vote
1answer
81 views

Bottle conditioning beer without sugar [duplicate]

I'm just about to embark on my first brew with my dad. He mentioned that he may include half a tea spoon of sugar into each of the bottles to prevent it becoming flat. What are other suggestions to ...
2
votes
1answer
74 views

What is the IBU cutoff between a Pale Ale and an IPA?

Granted these are different techniques, there seems to be a line where Pale Ales start to become more bitter and hoppy and IPA-esque. The thing is that Pale Ales don't usually list thier IBU on the ...
2
votes
2answers
93 views

On using a stainless steel tea bag to hold the hops while boiling

We are going to brew a Maibock next weekend and would like to substitute the whirlpool with a a metallic tea bag that holds the hops (pellets) while boiling. We tried a smaller metallic tea bag with ...
6
votes
1answer
92 views

Best temperature to store carboy after fermentation is complete?

I've got a porter and a stout, both sitting in carboys and both have reached their desired FG reading. However, I'm not able to keg them for another 2-3 weeks because I'm still waiting on a CO2 ...
1
vote
1answer
80 views

How many Gallons Per Minute does a Pump used for Wort Recirculation Require?

I just got my $25 solar pump working and it can only do 1.7GPM. I poured water equal in amount to that which is normally in my kettle after boiling, turned the pump on and it did not come even close ...
5
votes
2answers
75 views

How many pounds of frozen strawberries in a Strawberry blonde?

I'm brewing a 5 gallon all-grain strawberry blonde ale. I'd like to leave it for two weeks in primary, then rack on top of frozen strawberries in secondary. Would anyone have an estimate of how many ...
3
votes
2answers
96 views

Should yeast be washed or just stored in the beer?

The answer to this question suggests yeast shouldn't be washed, is that really the current consensus? what if I'm brewing a different style? Won't the trub affect taste? Lots of hop residue there. ...
4
votes
2answers
63 views

Nibs and vodka question

I'm hoping to get some confirmation on what is probably a stupid question. I'm getting ready to rack a chocolate coffee milk stout and am going to be using nibs for the first time. I understand ...
3
votes
5answers
327 views

Do alcohol vapor escape through the fermentation / air lock?

Something I've always been paranoid about is if the alcohol escapes through the airlock if I leave the liquid as-is for weeks after the fermentation have stopped. Will I lose alcohol level?
3
votes
1answer
60 views

Can I use Glucose in Place of Brewing Sugar?

As question states really - can I use glucose in place of brewing sugar, at any stage in the brewing process? (This is my first ever attempt at brewing so I'm a little clueless I'm afraid) I'm ...
4
votes
1answer
83 views

How much recycled yeast to use?

Morning all, I am just getting into re-using my yeast and have a question. I wash it as per the YouTube advice that I found (haha) and it seems to store pretty well so far. I have tried it in one ...
1
vote
1answer
83 views

I added too much dextrose to my wort

First time brewer here. Me and my girlfriend received a home brew kit for Christmas. The recipe called for 2 lbs of liquid malt extract and three lbs of dry malt extract. Along with hop pellets and a ...
3
votes
1answer
89 views

First time making beer

I'm living somewhere possessing and trading alcoholic beverages is illegal and that is why I'm making my own. I can find some russian beers here which according to what is sated on the can, they ...
2
votes
3answers
290 views

Is my Cider ready to bottle

ok my question is this i have bought a cider kit on the instructions it says to bottle after 7 days or when it reads 1010 on the hydrometer , my OG was 1072 and i have left it for seven days and it ...
1
vote
0answers
28 views

How long is too long in the secondary? [duplicate]

How long can I keep a beer in the secondary before it won't be able to be bottle conditioned? How can I tell if it has been too long and need to pitch fresh yeast to bottle condition? This question ...
0
votes
0answers
33 views

wlp565 minimum time to bottle condition?

I'm fully prepped for wlp565 to stall out, but this question is about bottle conditioning with wlp565. what have been your minimum conditioning times to hit your desired CO2 level using wlp565? ...
0
votes
2answers
58 views

Did I kill my Ginger Bug?

I was just wondering if anyone could tell me whether or not I should keep feeding my ginger bug or start over. It was bubbling nicely the first three days, but now it seems to have gone flat. It still ...
1
vote
1answer
55 views

What can have caused my mead to have the taste of yeast?

I brew my first mead one month ago. I've put 1 dose of honey for about 3.5 of water. Ended up with a 2 liters of must in a pet bottle. I've put 10 grams of yeast (the entire sachet). Since i started, ...
1
vote
2answers
80 views

Carbonation gone wrong?

I was trying my first all grain brew yesterday when I realized that the beer was almost flat, which is weird because they spent about a week inside the bottle. It's a belgian golden ale and I've added ...
0
votes
2answers
48 views

White lab Saison yeasts and diacetyl, ever had a “buttery” problem?

I just pitched my first Saison, using WLP 565 24 hours ago. Bubbling nicely. I'm worried about diacetyl, am I paranoid? Aroma section of the beer judging style guide says "no diacetyl" in the aroma ...
0
votes
3answers
42 views

Muntons pilsner specific gravity not coming down

I'm relatively new to homebrewing and I tried a Muntons Extract Pilsner kit. I followed the instructions on the kit to a T and after 3 weeks (and having read other questions and comments on this ...
4
votes
4answers
176 views

Should I be worried about my bottles exploding?

Alright, so this is my first batch where I came up with the recipe instead of using a recipe kit, and something seems to have gone wrong. Here are my brewing notes so you can see exactly what I did: ...

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