3
votes
2answers
258 views

Using unknown loose hops

My parents spent some time in Germany recently and brought me back a bag of loose leaf hops as a gift / memento. Here's the package. All I know is what's on it: According to Google Translate, the ...
8
votes
4answers
20k views

How can I clear-up a cloudy cider?

I've finished my second batch of homemade cider and I'm a little disappointed to find that it is so cloudy. There are no off flavors, I actually am enjoying it, but it's cloudy. It's not just hazy. ...
3
votes
1answer
258 views

What's the difference between casking and kegging?

So this is how my last beer went: After about three weeks I threw it straight into a keg. It didn't taste great, but I figured it was still young and just needed more time to condition. A few weeks ...
3
votes
3answers
161 views

Extract vs Mash

Is taking the extra time to make a mash worth it? I've only dealt with extracts so far, but will definitely experiment with a mash (at least for learning purposes). I've heard various people saying ...
5
votes
2answers
968 views

Degassing wine - how to proceed

Long time brewer, first time vintner here. Working through a winexpert Pinot Grigio kit. Primary and secondary fermentation went off without a hitch. Got to the stabilizing, degassing, and ...
5
votes
2answers
275 views

Are saisons a high or a low alcohol beer?

I just read the copy in this Northern Brewer saison kit which says "Saisons are brewed hoppy and fairly strong in order to keep through the summer". I had always thought that, as a farmhouse ale, ...
2
votes
2answers
2k views

What burner would be appropriate for a 1BBL brew system?

I'm building 1bbl brew system one question I have relates to a recommended burner Do you think any burner would do for brewing the whole bbl? I'm inclined to get a Bayou burners that for outdoors ...
3
votes
1answer
122 views

What will be the effect of allowing fermentation temperature to drop on a nearly finished fermentation?

I brewed this Northern Brewer saison kit and picked the Wyeast 3724 belgian saison yeast. Only later did I discover that this yeast has a tendency to stall out. So as a preventative measure I ...
3
votes
2answers
263 views

Strange black pods in wort - hop seeds?

We just brewed an all grain batch yesterday. There was an ounce each of two types of whole leaf hops (from Freshhops) in the boil. After cooling the wort, we strained it through a fine mesh strainer ...
5
votes
1answer
749 views

What will happen if the main fermentable in a beer was mostly table sugar?

I wanted to brew a pale ale. Long story short crushing grains for all-grain brewing has a dramatic impact on efficiency. I went to a new homebrew store and didn't bother to check whether the grain ...
3
votes
1answer
98 views

When is it the optimal time to add flavoring?

I purchased a bottle of raspberry flavoring from a home brew store for a Lambic brew that is still in secondary. I don't believe the flavoring has any fermentables in it. Should this flavoring be ...
3
votes
2answers
415 views

Should I start mead fermentation at this time of year?

I would like to start a new batch of mead. However currently the air temperatures where I live can reach 30 degrees (Centigrade) and I have no air conditioning at home (so the temperature at home can ...
3
votes
1answer
629 views

Can homebrew be sold in NSW, Australia?

Assuming a limited licence application is approved, can homebrew be sold in NSW, Australia?
5
votes
3answers
2k views

How can I restart fermentation on a stuck strong dark belgian ale?

What can we do to restart fermentation that got stuck over the winter? Our club brewed about 7 gallons of this recipe in November. Primary went well, but then the weather got cold and the yeast went ...
9
votes
1answer
893 views

How does electrical conductivity of a fermenting liquid change over time?

Has anyone ever measured how the conductivity of fermenting liquids changes over time? I have a hypothesis that it does change over time, and that as the fermentation rates and stages change, so ...
4
votes
2answers
3k views

Why isn't my gravity increasing? Has fermentation stopped?

About ten days ago I transferred my homebrew (I'm new at this so for now I'm buying the kits) from the primary to the secondary. when I transferred it the gravity was reading 1.025 and it was bubbling ...
8
votes
4answers
404 views

Ideas for rescuing an under-pitched and under-hopped batch

A few batches ago, I had a "learning experience". I now have some pretty good ideas of where I went wrong (mainly, not having any idea how to design a recipe), but I'm wondering what I can do with a ...
5
votes
1answer
268 views

Berliner Weisse questions

I have a Berliner Weisse (1.035 O.G.) that has been fermenting on WLP630 (berliner weisse lacto blend) for about 5 days now. This is my first attempt at both a sour style beer and a starting gravity ...
4
votes
3answers
3k views

Do yeast die after bottling?

Do yeast die after bottling? My second batch of beer have been stored in bottles over a month now without producing any co2. I want to add some priming sugar to start the fermentation again, but I'm ...
4
votes
2answers
272 views

Effect of decreasing mash temp?

Let's say I mash in at 65 C and over an hour it drops to 60 C - will this have a detrimental effect on my brew?
1
vote
2answers
211 views

Start a little business of hemp beer

My father started a small cultivation of hemp (~ 2 ha) for business. I would like to start to make my beer from hemp. Unfortunately i am an absolute beginner on this subject. Which are the most ...
1
vote
3answers
253 views

Can I Use Printer Paper for Labels

I plan to do enough brewing this summer to have more than one brew available for drinking. Therefore, I want to label my bottles. I know about using milk for attaching labels, but I was wondering if ...
8
votes
3answers
997 views

cleaning copper

Copper is great for all sorts of things, manifolds for your cooler based mashing tun, as well as that wort chiller you can't live without. However, copper gets really dirty, really quickly, and I ...
2
votes
2answers
643 views

Stainless Steel Scrubber in Boil Screen to strain hops?

So I have a 6" boil screen in my kettle attached to my ball valve. Now this doesn't strain that much hops out because of the larger holes in the screen so when I transfer it to my carboy I run it ...
4
votes
3answers
2k views

Recycling/Reusing Bottles?

Are Glass Beer Bottles safe to recycle/reuse? Since I can't know who drank out of it and what could be in it, I want to be sure that this is safe to do. What type of disinfection reagent would I use, ...
6
votes
2answers
780 views

Getting custom beer crates in the US? [closed]

I'm about to embark on my first journey to home brewed beer, but as a German, there is one critical ingredient that makes a beer a beer: A Beer Crate, or Bierkasten as we call it: However, I have ...
5
votes
1answer
192 views

Flanders Red from Brewing Classic Styles

I am interested in brewing the Flanders red that is found in Brewing Classic Styles. Jamil mentions using the Wyeast 3763 or WLP655 and leaving it sit for a year until the pellicle forms then falls ...
2
votes
2answers
3k views

Premature Kegging - leave batch in keg or rack to carboy?

I kegged a batch of hefeweizen on Sunday morning and force carbonated. My all-grain recipe was a combination of several that I found online, but largely an original creation. The plan was to leave the ...
2
votes
3answers
2k views

What is causing a bad flavor after cold conditioning?

I've had something happen to a couple batches and can't figure out what's going on. What happens is a major flavor change after the first two weeks of primary, but for the worse. Normally my beers ...
5
votes
2answers
906 views

Will the addition of cinnamon to apple cider cause additional fermentation?

Just added some cinnamon sticks to apple cider that was in a better bottle for 3 weeks. The airlock started to bubble once every 20 seconds, does this mean I have re-started fermentation? I plan to ...
5
votes
4answers
4k views

How to lower Final Gravity?

I made a Thomas Coopers Stout with 1.1kg of dark malt extract and 400g of maltodextrin and used the yeast that came with it. I got a Starting Gravity of 1.046 and Final Gravity of 1.024. Are there ...
3
votes
3answers
1k views

Priming a Tap-A-Draft system

I just got a Tap-A-Draft system (http://www.northernbrewer.com/shop/tap-a-draft-system.html) because I do not have the room for a full kegging system. The TAD came with 3 6L PET bottles. I have 2 5 ...
4
votes
3answers
2k views

How Long Will a Keg Hold Carbonation if Disconnected from the CO2 Tank?

How long will a keg hold carbonation if it is disconnected from the CO2 tank? Does the type of keg matter?
4
votes
2answers
503 views

Wine yeast for beer?

Has anyone ever used wine yeast for a batch of beer or a beer yeast for a batch of wine? I brew beer and my neighbor makes wine and we have been toying with the idea of trying to make a batch of our ...
2
votes
3answers
4k views

How do I get CO2 flowing into keg?

I have just kegged my beer and connected the regulator to the CO2 supply. I turn it on and I get no pressure. On my regulator the needle has moved up to the top of the "buy more" zone, but on the ...
3
votes
4answers
797 views

Will a hop vine still grow if the tip has been removed?

I took a shot at growing some hops this year. Everything has gone fine so far, and I have healthy plants coming up about 6" tall now. But, today while I was out, it appears a rabbit came by and ate ...
5
votes
5answers
9k views

Sour Off flavor

Our last 4 or 5 batches have had a distinctive sour flavor to them even though each has been a completely different style (wit, brown, 2 stout, hefe). What are the common reasons to get a sour off ...
2
votes
1answer
271 views

Do I have to prime if I'm force carbonating?

Time has slipped and I have a brew that needs to be tapped on Saturday. It was in primary for 10 days, and has been in secondary for about 3 weeks now. This will be my first time kegging. If I am ...
4
votes
2answers
1k views

Is this a stuck fermentation or did I screw up the mash?

So, a little under a week ago, I brewed a goodly sized stout (1.069 OG) and when I mashed it I ended up missing my mash temp by about 4 degrees. (I was aiming for 158 and ended up with about 162-163.) ...
3
votes
3answers
854 views

Any reason not to lower a hydrometer into my secondary?

Is there any reason not to simply lower a hydrometer into my carboy during secondary fermentation, so that I can monitor gravity just by peeking in with a flashlight? I'm thinking about doing this ...
3
votes
3answers
2k views

What amounts and times should I use to clean/sterilize my brewing equipment?

There are actually 2 questions here. The first one is more of an opinion (although I would like to know), but the correct answer will only be awarded for the second question. I have been researching ...
8
votes
4answers
3k views

How do I know if my beer is safe to drink?

I'm just starting out with homebrewing. I've ordered a starter set and am digging into some books. My primary concern right now is safety -- I don't want to accidentally make my friends and family ...
1
vote
2answers
157 views

Should I factor out sugar-to-alcohol conversion in stage 2 of a three-wort batch?

I am planning to make a tripel with OG near 1.085. I need to make a strong starter before subjecting yeast to that kind of gravity. I have read that 1.040 is a good gravity for making a starter. So I ...
0
votes
1answer
509 views

Slight fizz in beer after 6 days in the fermenter - game over?

I put a batch on last Sunday, started off with a crazy high reading on the hydrometer (around 1080 when I was expecting 1040ish according to the kit) - though I suspect that was because I drew a ...
1
vote
2answers
4k views

Does adding extra sugar to dark ales (e.g. stouts) better their flavour?

I've heard anecdotal accounts of people adding extra sugar (more than the recommended amounts) to their secondary fermentation when brewing dark ales such as stouts and porters. Apparently this can be ...
5
votes
2answers
216 views

I boiled my PVC thermometer probe - health concerns?

I have a digital thermometer with a probe. The probe is stainless steel but the cable and probe housing are apparently made of PVC. In my last brew I just submerged the whole probe in the boiler ...
3
votes
3answers
363 views

Head Retention improves with bottle conditioning?

I brewed an oatmeal stout and bottled it about 2 months ago. Most of the batch was drank within a few weeks of bottling. Tonight I opened the last bottle. This pour had significantly better head ...
10
votes
6answers
1k views

Does suspended yeast contribute to high SG?

I've got a SMaSH beer (Baird Maris Otter and EKG) finishing in primary. It's been fermenting for just over a week. Starting Gravity was 1.046. I mashed at 154F for 60 minutes. Fermented with WY1335 ...
2
votes
2answers
579 views

What differentiates the lag phase from fermentation?

When making a starter, the intent is to make yeast. We use stirplates in part to continually oxidize the wort, enabling the yeast to multiply. In this question about starter oxidation, one of the ...
6
votes
3answers
445 views

Does dry hopping affect attenuation?

Does the anti-microbial affects of hops affect yeast activity and therefore attenuation when dry hopping near the end of primary fermentation?

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