1
vote
3answers
30 views

Can you add beer to a keg and continue to carbonate?

I carbonated my keg with 30 psi over night. When I started to bottle (growlers) I noticed that there wasn't much carbonation. Can I put the beer back into the keg and continue to carbonate? Will this ...
0
votes
2answers
60 views

Dry hopping do's and dont's?

Hi me and my future wife are brewing a bunch of different beers for our wedding. Next up is an IPA so we are curious of how the dry hopping process works. I'm looking for do's and don'ts and also a ...
2
votes
3answers
76 views

I'm worried about adding germs to my brew when dry hopping

I'm looking at these instructions - http://www.geterbrewed.com/craft-a-beer-instructions/ (I promise I'm not selling anything). In section 13, it says something along the lines of "Add the hops after ...
1
vote
2answers
66 views

What is the highest OG which is still fermentable?

How high can you push OG, taking sugar I know you can easily make a solution up to ~1180 (500g in 1 litre), but how high can a super saturated solution be? And, at what limit does it become ...
4
votes
2answers
904 views

Chloramine effects in small quantities

I'm curious what effect (if any) chloramine-treated tap water has when used in small quantities, such as a yeast starter or when boiled with priming sugar to use a priming solution. My municipal water ...
1
vote
3answers
48 views

Filtering my batches (no dead fishes)

I have had a couple of cloudy batches recently, both tasted as intended, so no contamination. This has caused me to consider filtration, I have a 100l kit with a pump so could use plate filters or ...
3
votes
4answers
37 views

Using chocolate in an imperial stout

Planning on repeating a recipe I designed last year, a chocolate orange stout. The problem was that not much of either the chocolate or the the orange came through. Was still a tasty beer, ...
9
votes
4answers
3k views

How many times can yeast be reused?

A good yeast sample can be retrieved, stored & reused regularly across brews. Is there a limit to the number of generations a sample can last? I've heard that after so many generations a strain ...
4
votes
2answers
57 views

Can I cook/eat milled barley malt?

I've got a small bag of whole barley malt. After doing a bit of reading I'm getting conflicting information. Some say the outer hull in not edible, while others say it is fine and a good source of ...
1
vote
3answers
28 views

Will Bottle Bombs occur in Refridgerated Environments?

I had 8 22oz bottles in room temperature for a long time (at least over 5 months). I noticed the other day that the floor was covered in dried beer, and after inspecting the container I saw that one ...
2
votes
2answers
56 views

Can I overyeast by adding one pack of Wyeast for brewing 2.5 gallons

I was wondering if I add a complete pack of Wyeast to a 2.5 gallon batch rather than a 5 gallon batch what would happen. Would I "overyeast" the beer?
0
votes
1answer
23 views

Any risks to storing glass carboys and other brew equipment in an unheated garage?

We currently have all of our brewing equipment big pile in a spare room and have finally made space for it in our garage (as well as purchased some additional equipment for brewing there). We have a ...
11
votes
8answers
46k views

Which yeast should I use to make apple cider

I am looking to make some homebrew cider. I intend to use store-bought apple juice, and mix with an appropriate amount of yeast. I am wondering what kind of yeast you would recommend? In the past, I ...
2
votes
3answers
216 views

What about grain storage?

I recently cleaned up after brewing one day and realized that I threw away a couple of four gallon water jugs. Could these be used for storing grain for long term? Would the air in the container ...
12
votes
4answers
7k views

All my all-grain batches produce a bitter/astringent, dark, almost burnt off flavor that ruins every batch, from light pilsner to dark belgians

I'm scratching my head trying to figure this one out. Here's the story: I started brewing extracts, and they all came out great. I wanted to get into all-grain so a last year I ordered myself the ...
6
votes
4answers
3k views

What makes my mash tun smell like vomit?

If I leave my mash tun unattended for a few days after brewing it smells like a dead animal covered in vomit. What is the name of the bacteria/fungus/other that excretes this smell?
24
votes
14answers
41k views

What can I do with my spent grain after mashing?

After brewing a batch of beer, I always end up with ~14 lbs of spent grain that I usually just toss in a pile in the corner of the yard. Are there better things to do with it (i.e. cooking, baking, ...
1
vote
4answers
254 views

What is it about this receipe that makes it an IPA? Or more generally, what makes an IPA?

So I recently brewed up this recipe. When I went to the LHBS to get the grain, the guy there somehow knew, just from the grain bill, that I was making an IPA. Since finding and loving IPAs, I had ...
11
votes
7answers
5k views

Why is my IPA not hoppy enough?

I am about to start my second attempt at making an IPA. My first did not turn out anything like an IPA. It was much darker than I expected (I may have burnt it a little) and did not really have the ...
10
votes
8answers
1k views

What hops provide the guava-like taste of some IPAs?

IPAs like Bear Republic's Racer 5 and Coronado Brewing Company's Islander IPA have a distinct guava-like scent and flavor character. Is there a particular variety of hops that produces this, or is it ...
1
vote
2answers
46 views

Can big late hop addition hurt AIPA?

I made two mistakes at the beginning of the boil, and I under-bittered my beer by 20 IBU. This is AIPA, so underbittering is serious mistake. Sadly, i only realized that by putting my notes back into ...
2
votes
2answers
117 views

“FV” abbreviation in BrewDog recipe

I am attempting to follow a recipe in BrewDog's excellent DIY DOG (see Albino Squid Assassin recipe, page 217) As hop additions, as the last 2 additions it lists: * Chinook 100g FV Aroma * Citra ...
4
votes
4answers
1k views

Can I bottle ale after 2 weeks in keg?

I've primary fermented my Woodfordes Admiral Reserve for 4 days, kegged with 3oz if sugar and it's now it's been in there a week. I don't want sediment in my beer. Can I bottle it after 2 weeks in the ...
2
votes
2answers
109 views

Adding coconut after fermentation

I am attempting to brew the coconut porter as listed in this thread, which is bubbling away nicely at the moment. It notes: after fermentation, rack off into PB or somesuch.  Then toast 700g ...
2
votes
3answers
67 views

Amount of time available for racking after fermentation is complete

I have two things: five gallons of nut brown ale that is done fermenting, and the flu. I really don't feel up to racking so how many days can I safely delay it until I don't feel sick? My fermentation ...
2
votes
3answers
33 views

Unwanted yeast flavor last 2 brews (using starter)

The last 3 all grain batches I've done have been using US-05 (IPAs) or 04 (porter) with yeast starters, which I'm relatively new to. Not sure what I'm doing wrong but the IPAs taste so similar despite ...
2
votes
7answers
7k views

Infusing a beer with grapefruit

I was recently at a beer festival and one of the breweries (Fulton) had a delicious pale ale that had been infused with grapefruit. I asked the brewer how they did it and he told me that the night ...
1
vote
4answers
48 views

Hard cider funky taste

I made hard cider this way: https://www.youtube.com/watch?v=G25FFvCpNoQ except I also added cranberries, a couple tablespoons of sugar, and cinnamon. And yes, I used Fleischmann's rapid rise yeast. ...
3
votes
1answer
35 views

Brewing a gruit. Myrica gale alternative needed

I'm planning to brew my first gruit ale. I was planning to use myrica Gale, yarrow and rosemary. Sadly, I'm having serious difficulties with buying myrica here in Europe. Could anyone tell me a ...
1
vote
2answers
41 views

Carboy not thoroughly rinsed after cleaning with b-brite

I cleaned my wine carboy with b-brite but may not have thoroughly rinsed it. Will my wine still ferment and will it be safe to drink?
2
votes
5answers
2k views

Is secondary fermentation advisable for Belgium witbier?

I've had my beer (Belgium witbier) in primary fermentation for about a week. I'd like to rack to secondary, then keep it in secondary for 3 weeks. Advisable? I could keep it in primary for another ...
2
votes
1answer
56 views

Color change in Secondary

Brewing a Pale Ale, the golden color in the Primary went into the Secondary and in 24 hours it turned completely black. I keep the carboys covered from light and stored at 68 to 72 degrees. The ...
6
votes
4answers
5k views

How can I raise my mash pH with something other than chalk or baking soda?

I recently moved to Rhode Island and my mash efficiency has suffered. The main part of my process that has changed is the water. The pH as measured by colorpHast strips (and two other off brands) ...
2
votes
2answers
74 views

No fermentation after 3 weeks

About 3 weeks ago I brewed my very first beer, a simple lager. I checked on the beer after 1 week of fermentation and now again after a bit over 3 weeks. At both times the density of the beer didn't ...
1
vote
1answer
50 views

What happens if fermentation happens at wrong temperature?

What will happen with my beer if fermentation takes place either at a too hot or too cold temperature? What will be the effects on the flavour?
1
vote
1answer
24 views

What is this husk-like material in allegedly de-husked Carafa 3 Special?

I'm brewing Black IPA. So I needed less bitter black malt. My choice was Carafa III Special - it is supposed to be de-husked kind. But it looks like this: Brighter shot, close-up on thing that made ...
0
votes
1answer
29 views

How to calculate and add the required amount of inverted sugar (liquid) during the bottleling phase?

How should I calculate te correct amount of prime (inverted sugar) in liquid form, pretty much like a syrup for bottleling ? I was thinking in using a cooking seringe to add it to each bottleling, ...
4
votes
1answer
61 views

Why are some of my batches too sweet in the bottle, and can I rescue them?

I've had pretty good success brewing kits generally, but towards the end of last year I went on a mission brewing a few batches in fairly rapid succession. Unfortunately for me, most of the resultant ...
1
vote
2answers
38 views

Recommended dose of Campden Tablets to remove chloramine

I'm trying to determine the proper dosage of Campden Tablets to remove chloramine from water. I keep seeing 1 tablet per 20 gallons posted all over brewing forums, but I never see a source for this ...
0
votes
2answers
48 views

What are the guidelines to store beer ingredients?

I am new to the homebrewing world. In this moment I have just brewed using prepared kits (I use Brooklyn Brew Shop kits). However, I am considering trying new recipes and therefore buying the ...
8
votes
2answers
77 views

Why are hops added at different times during boiling?

I crafted an Oatmeal Stout (using a Brooklyn Brew Shop kit) last weekend and the recipe instructions were to add 2/3 of the Golding Hops pack at the beginning of the boiling and the remaining 1/3 15 ...
4
votes
3answers
74 views

Wine Quality Sensor

I am an engineer who's built a wine quality detector. My sensor can pick up a wide variety of chemicals at levels as low as parts per million (ppm). With no background in wine production myself, I ...
2
votes
2answers
71 views

What's the best method of storing yeast for 4 to 6 months in the refrigerator?

I've done a bit of research into different options of yeast storage and so far the least time consuming and most accessible methods seem to be: Making a slant from a yeast sample taken directly from ...
7
votes
6answers
7k views

Airlock Alternatives

Imagine that brew-day rolls around and you find yourself without an airlock for your carboy or bucket. What other things can you use in it's stead? Further imagine that you do not have the ...
6
votes
5answers
811 views

How should bulk DME be stored?

Related to this question, but I'd like to get a 50 lb. bag of pilsner DME from the LHBS to use over the course of 3-6 months. Can it be stored like grain, or are there additional considerations that ...
3
votes
2answers
76 views

Why does my lactobacillus batch smell so bad?

I'm getting to be a fairly experienced brewer now but this is my first experiment with sours. I read about using lactobacillus from yoghurt so I thought I'd give it a bash. The process so far... ...
0
votes
1answer
33 views

How to bottle Hard Cider

I made hard cider this way: https://www.youtube.com/watch?v=G25FFvCpNoQ except I also added cranberries, a couple tablespoons of sugar, and cinnamon. I was wondering after how long it will be done ...
9
votes
7answers
374 views

Can anyone recommend a starters kit, available in the UK?

I have inherited a garage after a recent move, and as I also have off street parking, it seems only right and natural that I start to indulge my desire to start homebrewing. My intention is to be ...
1
vote
3answers
13k views

Primary fermentation is still bubbling after 2 weeks. What are the consequences?

This is my second batch in a row where I've seen primary go for over two weeks. From my understanding, primary fermentation for an ale shouldn't take more than a couple of days (4-5 at most I ...
4
votes
4answers
4k views

Cooling wort - just add water?

Is there anything wrong with simply letting the water you add to top off your wort do the chilling to bring it to yeast pitching temperature?

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