1
vote
4answers
70 views

How to remove sediment?

So I did my first ever beer and it was to be a hoppy Saison (3724 combined with Amarillo, Centennial and Cascade). I had tons of stuff going wrong while boiling, even not managing to temperature crash ...
3
votes
1answer
66 views

How long to chill bottles before carbonation is equilibrated?

When bottle conditioning, it seems (though I haven't done anything scientific enough to know for sure) that I get varying amounts of carbonation depending on how long I refrigerate the beer before ...
2
votes
1answer
769 views

My bottles are Conditioning underwater. Why are there bubbles on the caps on day 2 but not day 0 through 1?

On Sunday (day 0) I bottled beer for the first time (with my first batch). I asked my brother how I could determine whether or not I successfully locked the caps onto the bottles to make them air-...
1
vote
1answer
36 views

Abita Andygator Clone (helles doppelbock)

I had this beer over the weekend and really enjoyed it and I would love to brew an all grain clone of it myself. Is anyone familiar with this beer? if so does anyone know of a recipe that would come ...
5
votes
7answers
10k views

Any way to rescue an overly bitter beer?

My latest batch of IPA has come out really unpleasantly bitter, it was only supposed to be about 45 IBUs, using a combination of Northdown, Target and Bobek for bittering (60 minutes) and some more ...
3
votes
2answers
8k views

What is a grant?

How is it used? What does it do?
3
votes
3answers
820 views

What could cause an earthy flavour in beer?

I've just tried the first bottle from a batch of APA I brewed and it has a very distinct (and unpleasant) earthy / peaty flavour. Reminiscent of healthy soil. The beer also finishes with a very ...
1
vote
5answers
94 views

How much time to dry hop and why?

I'm thinking about brewing an IPA. My doubt is about "short dry hopping" vs "length dry hopping" I am thinking to go for 2 days minimum and 7 days maximum. I want to know your opinions and ...
3
votes
4answers
229 views

How do lager kits let you brew at room temperature?

I am thinking about making some Mexican-style lager using one of the following kits: Coopers Mexican Cerveza Bulldog Beer Kit - Cortez Gold Mexican Cerveza Better Brew Bandit, Tequila and lime Now ...
2
votes
2answers
124 views

How much fermentis/safale US-05 yeast to use?

I wondered if anyone who has used the above yeast can give me an idea on the quantity required. I am brewing a fairly high SG IPA (somewhere in the region of 1.065-1.080) batch size 15-20L. Brewers ...
6
votes
3answers
3k views

What does knockout mean?

I've been reading the How To Brew book, which is generally good, but the author uses the term "knockout" without definition a couple of times. What does it mean?
2
votes
4answers
110 views

Brewing - forgot to stir in yeast

I added the yeast to my fermentation bucket and closed it up without stirring. Remembered about 8 hrs later; opened bucket, lots of yeast floating on top, stirred it up good and closed it. Have I ...
1
vote
1answer
60 views

How do I know if Hard Cider is bad?

I feel like it tastes like soap and/or baloon (I used a balloon as an airlock, but I'm not sure if it is just thinking that it tastes like balloon). It could be that this is the yeast...could be that ...
1
vote
1answer
47 views

Pressing own fruits/berries

I'm planning to make a berry cider this year and considering using fresh berries (raspberry or blackberry). Does any body knows basic stats on raspberries or blackberries, like how many pounds do ...
2
votes
5answers
57 views

Minimal airlock activity

So I've just finished my 3rd all grain brew yesterday, first time trying a stout. After 24 hours, I'm only getting ~4 bubbles per minute on the airlock. Last night about 8 hours after pitching the ...
0
votes
3answers
50 views

Has anyone got an IPA recipe using extract but not in a kit?

I am some way into my first brew and I'm having ideas above my position! I've decided that if possible I would like to construct the ingredients for my next batch on my own. Any tips on how to get ...
3
votes
2answers
83 views

Stuck second fermentation - suphites to blame?

I'm making a sparkling elderflower wine. It's in a 25l plastic bucket with a trap. The first fermentation went well. I racked it, added sulphites (Campden tabs), added fining, left for a couple of ...
0
votes
1answer
44 views

High gravity beer, with wine yeast in secondary

I recently brewed a Tom Hardy's old ale recipe, that i screwed up and planning on doing it again. and looking for advice, when i get it correct. in the directions, it says "once the fermentation has ...
1
vote
3answers
112 views

Where can I get small glass bottles in San Francisco?

I'm looking to bottle cocktails in small glass bottles. I've been looking online and most smaller bottles are either very expensive or have extremely pricy shipping (in most all cases, it comes to ...
0
votes
1answer
46 views

Kettle souring with lactobacillus - hot plate?

Researching a Berliner weisse and have decided that I will be doing a kettle sour. Lactobacillus likes to be around 45°C from what I have read so far. Currently my thinking is to transfer the kettle ...
0
votes
1answer
49 views

Does High Sugar Concentration Inhibits Bacterial growth?

About a month ago, I started making a dairy-free drink with blended fruit (i.e. Strawberries, Raspberries, etc). I'd like to start lacto-fermenting these smoothies but a friend of mine insists that ...
35
votes
25answers
36k views

How do you label your bottles?

How do you mark, label, or otherwise identify the contents of your bottles? I'm currently using masking tape and a marker, but I'm curious what most other people use.
1
vote
3answers
89 views

How to prime and bottle?

apologies for the somewhat newbie question (I can't hide it, this is my first batch and I'm hoping to get it right)! I have started the Bulldog Evil Dog double IPA kit and although I am still some ...
1
vote
2answers
31 views

How long can I keep a slant/plate in a domestic fridge/freezer?

I am considering plating up some yeast/isolating cultures and starting my own small yeast bank, I know that If I were to keep these at -80C in a lab freezer they would keep for years, but how long ...
0
votes
1answer
52 views

How long does a Belgian quad take from start to finish?

I am planning on brewing a quad with my dad here pretty soon but I would like to make something that wouldn't take too long as we haven't brewed in a while and I'm not wanting to wait too long until I ...
1
vote
2answers
75 views

What would be a good dry yeast equivalent to Wyeast 3787?

I'm looking to produce high gravity strong Trappist like beer. Wyeast 3787 seems to be a good choice, but I'm looking for a dry yeast alternative. Suggestions? I'll make a starter before pitching if ...
1
vote
3answers
48 views

What beer style would be good to enhance with Stevia rebaudiana?

As we know it, Stevia rebaudiana introduces herbal sweetness in form of calories-free, non-fermentable steviol glycosides. I'm tempted to use it with my beer, but I honestly have no idea where to ...
5
votes
3answers
70 views

Kegs - Why use a dual regulator instead of a splitter?

I currently own a dual regulator and use two kegs with it. I want to expand to four kegs can therefore face two options: Purchase a quad regulator Add a splitter to each of the outputs on the dual ...
9
votes
9answers
40k views

How would I make Alcoholic Rootbeer?

I picked up some rootbeer extract at my local brewshop, and I've made a few batches in old soda bottles... but is it possible brew it with an alcohol content similar to that of beer?
2
votes
4answers
420 views

When To Dry Hop?

I'm working with a recipe for a black ale (Cascadian Dark Ale) and it's telling me to dry hop 0.25 oz Warrior hops and 0.5 oz Cascade hops right after transferring to the carboy. I had read that the ...
0
votes
1answer
30 views

When to dry hop for Bulldog Evil Dog?

I just want some advice on when to dry hop for this. I like my beers to be hoppy as hell! The stage I'm at; -the brew has been going for 6 days (hydrometer reading of 1.03 (initial probably 1.065, ...
2
votes
6answers
945 views

Is submerging bottles in boiling water a good method of sanitization?

Is submerging bottles in boiling water (assuming they've been rinsed out) for a few minutes a good method of sterilization? I'm still planning on spraying some metabisulphite afterwards, and then ...
1
vote
5answers
55 views

Efficiency discrepancy

Last brew I calculated by brewhouse efficiency to be 63%. Not great, but I dialled this into BeerSmith and hoped my next brew would at least be predictable, even if I was not getting the most out of ...
0
votes
2answers
29 views

What to do with not so de-husked Carafa 3 when brewing black AIPA?

I bought what was supposed to be Carafa 3 special. But it has a lot of husk. I don't want roasted bitterness and acridicity in this brew. What should I do? Today is the brew day and I needed to go ...
0
votes
1answer
47 views

Making a butterscotch oatmeal stout

I have an Oatmeal Stout and want to add Butterscotch flavoring extract. I researched quite and found a butterscotch extract that is gluten free and sugar free. Is there a formula available for ...
1
vote
2answers
29 views

Calculate preboil volume

I forgot to measure how much wort I had preboil. I did take a gravity reading preboil. Can I deduce preboil volume with post boil volume and pre & post boil gravity?
1
vote
1answer
35 views

Accidentally mixed ginger in with ginger beer plant grains--how can I fix this?

Fortunately the ginger is pretty finely ground. Should I just leave it in there indefinitely as I cycle through new batches and hope it disintegrates? It doesn't seem like filtering will work very ...
1
vote
1answer
27 views

Keg corrosion potential of lemon juice adjunct

I have a recipe for a false cider that requires the addition of lemon juice after secondary fermentation prior to bottling/kegging. I've done this before in the bottle with good success but I'm ...
0
votes
2answers
69 views

Does Kombucha lose calories while fermenting?

While brewing Kombucha sugar is transformed to carbon dioxide, alcohol, acid, etc. But what does that mean to the calories? Is there less? How much less? Here is my setup: tea: 25 ltr sugar: 1000 ...
6
votes
4answers
7k views

What's the ratio of square feet of planted barley — pounds of grains

If I were to grow barley, is there a known ratio for pounds of malted grain per square feet of planted crop? Edit: Someone from twitter posted this: http://www.gardensofeden.org/04%20Crop%20Yield%...
1
vote
2answers
47 views

Can diatomaceous earth be used as fining agent, but not filter?

i have beer that won't clear itself. Gelatin and isinglass is not vegan. Activated charcoal can create off-flavors. Can diatomaceous earth be used? Probably, like activated charcoal, I would need ...
3
votes
2answers
67 views

Cider Kit has made a really bad eggy smell. Will this go away?

As Title sayes, Pretty new to the whole home brewing scene and I haven't really progressed past the kits yet. I've followed the instructions perfectly and I know I've been above careful when it comes ...
5
votes
2answers
2k views

Determining the right gravity after mash in all grain brewing

Say I am brewing a beer that is supposed to have an OG of 1.050. I'm doing all-grain brewing and at the end of my mash & sparge, if I took the gravity at that point, what should I expect? I ...
1
vote
3answers
27 views

What is the longevity of dried belle saison yeast at room temperature?

I am starting to brew beer and when I bought my kit the yeast was stored in a fridge and I forgot to put in my fridge when I got home. It is dried "belle saison" yeast and was at room temperature for ...
6
votes
6answers
699 views

Why is a quiet environment recommended?

I'm brewing beer from a recipe kit, and the instructions say to put the fermenting bucket into a dark, quiet and warm place. I do understand dark (because of UV) and warm (optimal temperature for the ...
0
votes
1answer
45 views

What are the “tails”?

While reading an article on home brewing the article said to keep the tails, what does it mean by tails? What are the tails?
0
votes
1answer
55 views

Not quite at FG with an extract batch after two and a half weeks… Safe to bottle?

It's a simple US-05 extract batch. OG was 1.063 and I'm currently on 1.016 where projected FG was 1.012. Gravity has been stable for three days. It's also absolutely delicious so I'd gladly bottle it ...
2
votes
3answers
44 views

Dry hopping a lager in secondary

I've just moved my first lager into a secondary bucket, it had been in primary for about 3 weeks. Currently sitting in the keezer at about 10c. The recipe I'm following calls for the addition of ...
2
votes
1answer
54 views

Stalled Fermentation to Bottling

I brewed an amber ale 4 weeks ago and the fermentation has stalled. The OG was 1.060, and a week and a half later the gravity was 1.037. I let it sit another week and a half and the gravity reached 1....
24
votes
9answers
58k views

What are the benefits of using brewing sugar over types of sugar?

In many kits I've used, the instructions recommend using brewing sugar. Of course it's okay to use other sources of sugar, but I was wondering whether there are any benefits of using brewing sugar ...

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