0
votes
2answers
66 views

Which temperature do I ferment at: the recipe's temp or the yeast's recommended temp?

So, I'm trying to brew a Mexican lager today. What I've done is taken Palmer's Cold But Not Baroque recipe and tweaked it a bit. However, instead of using Bohemian lager yeast, as the recipe calls ...
3
votes
3answers
75 views

Best yeast for Mead

I have been making mead for close to 5 years now. I do my mead a little different than most. I use Safale US-05 dry ale yeast. I let it ferment for 3 weeks then I transfer out of the fermenting ...
1
vote
1answer
92 views

International flight kill my yeast?

I live in Vietnam and there's a dearth of good beer. So I cobbled together some supplies and tried my first homebrew yesterday. I had the guidance of an expert so I feel it went really well, but my ...
2
votes
4answers
2k views

Should I boil a hopped malt extract prior to fermentation?

I am an absolute beginner; I've merely helped my brother brew once. I purchased a beer brewing kit and want to get started. John Palmer's bible suggests that I should throw out the directions that ...
19
votes
3answers
12k views

What does gypsum do?

I'm brewing from an Austin Homebrew extract kit, and it came with some gypsum. I thought gypsum was only for modifying water chemistry, but there seems to be some other schools of thought around. ...
11
votes
9answers
9k views

Using a Induction cooktop

I have been brewing in my kitchen using a giant stockpot. My brother (my brewing partner) was thinking about picking up propane top and moving it outside. I think that it would be better to use an ...
1
vote
2answers
189 views

How large of a Kettle to brew 5 gallon and 10 gallon batches? (All Grain)

If I want to brew a 5 gallon batch, how large of a kettle do I need to do so comfortably? How about 10 gallons?
0
votes
1answer
26 views

solidifying yeast in bottles

I brew using NA Bud.Primary fermentation in bin then secondary in primed bottles that beer originated from.bottling is done after about 1 week then left for three weeks to clear.only slight problem is ...
0
votes
1answer
42 views

What is the largest size batch that can be boiled with an Induction cooktop on a 120v outlet?

My apartment has 120V outlets and my landlord probably won't install a 240v outlet. This article on induction heating states that a 120v delivers a maximum of 2000 watts. Almost all of the ...
4
votes
2answers
1k views

Does Champagne yeast really dry out a beer?

If you pitch champagne yeast into your wort from the start will it attenuate further than done with an appropriate pitch of standard american ale yeast (say WLP001)? I think people use champagne ...
0
votes
2answers
172 views

First time brewing lager, no fermentation

I set up a new fermentation chamber and was keen to try my hand at a lager. Unfortunately now 5 days on there hasn't been any fermentation so I think I may have shocked the yeast with the cold or just ...
9
votes
2answers
380 views

Does a given pressure and temperature determine the number of volumes of CO2?

I have seen "force carbonation tables" used by folks who use keg systems. They apply the tables to getting CO2 forced into a beer, and have an ending number of CO2 volumes in mind, then set the ...
2
votes
0answers
49 views

What yeast is in White Labs WLP080 Cream Ale Blend?

Has anyone used the Cream Ale blend from WhiteLabs? I used it recently and am surprised at the lack of flocculation. The beer has been in a cold keg for a month and its still fairly cloudy. Was ...
0
votes
1answer
30 views

Making non-alcoholic sparkling cider

We are looking for the amount of potassium sorbate required for the shelf life of sparkling apple cider. We have a local brewery carbinating it for us. We are filtering it with a maple syrup plate ...
0
votes
1answer
43 views

anyone know where good tutorials are for starting to brew lager

I am currently brewing my own beer and its going good. For my next batch I want to make something like a Coors Light or even something that tastes like Fosters or Carlsberg. If anyone could help it ...
15
votes
6answers
8k views

What are some alternatives to hops?

I have a friend that is allergic to hops and can not drink our beer (or just about any others for that matter). What alternatives do I have if I want to make a beer for him? What could I substitute ...
5
votes
2answers
4k 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: ...
1
vote
2answers
57 views

Will I damage my lager if I add lager hops too early?

Well my beer is just under temperature so I know it will take a bit longer to ferment but I added my lager hops. Do you think this may effect my lager in any way?
2
votes
3answers
314 views

Forgot to add whirfloc / irish moss to wort during boil

Brewing a fat tire clone, forgot to add whirfloc tablet / irish moss... I'm 5 days into primary fermentation. What would everyone recommend? Add something, skip it, ??? Thanks
3
votes
5answers
8k views

Does yeast choice matter as much in ginger beer?

I'm about to brew a ginger beer and was wondering if the choice of yeast is as important in a ginger beer, where the ginger dominates the flavour. I've got the yeast-under-the-cap packet and a US-05 ...
2
votes
2answers
51 views

Effect of temperatures over beer oxidation

Does temperature affect the oxidation of a beer ? Is a beer at a high temperature, let's say 30C (86F), more susceptible to oxidation that one in low temperature near 0C (32F) ?
2
votes
6answers
344 views

What is the proper way to maintain temperature in a water cooler Mash tun by adding hot water?

I bought the 10 gallon water cooler from Home Depot. The hole in it is about 3/4" diamater. After discovering that Home Depot, Lowes, Ace Hardware, and etc. did not sell all the components (hose ...
3
votes
2answers
49 views

How to encourage haze?

I've got a beer that, for aesthetic reasons, I'd like to make more hazy. I've used torrified wheat in the mash, and tried adding flour to the boil. Those do make the beer hazy at first, but it tends ...
0
votes
3answers
74 views

What are the qualities to evaluate when purchasing a Burner for All-Grain brewing?

I want to purchase a burner for all grain brewing. What are the qualities that I should look into for each product to compare them against each other? I will be brewing indoors in my apartment if ...
0
votes
2answers
242 views

My first AG brew finished fermenting in a day! Is that right?

I've read elsewhere that this shouldn't be too bad so I guess I'm just after reassurance that something isn't broken... I did my first AG brew on Saturday evening (Black Sheep Ale from the Hop and ...
1
vote
3answers
84 views

Using brewing sugar (or equivalent) as the only fermentable?

What would the result be of a brew done with say, brewing sugar (or equivalent), used as the only fermentable? Quite an ambiguous question I know - obviously flavour is dependant on many factors, but ...
2
votes
1answer
60 views

Hop photoisomerization (light effect on transparent bottles)

Very little information can be found around internet about "photoisomerization" in beers. This is a chemical reaction on acids of hops if exposed to the light, such as in transparent bottles. I could ...
7
votes
3answers
19k views

Distillation legality

In California is it legal to build and operate a still for the distillation of homebrew?
1
vote
1answer
31 views

Is it possible to use manifolds to transfer gas from one keg to another?

I have a standard manifold much like this one A while back I thought of equalizing the pressure in two of my kegs by opening their check valves on the manifold. To test whether this would work I ...
4
votes
6answers
819 views

Flat beer with table sugar?

I brewed this Ale Oktoberfest beer and I thought everything went perfectly, but the bottles are flat (have tried 4 of them) Some details: 2 weeks in the primary 1 week in secondary (5 gal carboy) ...
0
votes
1answer
37 views

Turning off co2 tank necessary when regulator psi set to 0?

I am in the habit of turning off my co2 tank even when I have closed the check valve on my regulator and set the psi for the regulator to 0. Is this necessary for safety reasons? Going even further ...
1
vote
2answers
77 views

Why don't we force carbonate at a higher PSI

A lot of the force carbonation guides that I have seen say to set the psi to 20 and leave it for 4-7 days. Why don't we just set it to 40 (or higher) and wait 2-3.5 days?
2
votes
2answers
126 views

Apple cider fermentation stuck for 20+ days

I am on my second year producing apple cider at home, and was successful producing 40 liters of apple cider and perry last year, and are through primary fermenting about 40 liters this season. But my ...
0
votes
2answers
114 views

Tea-like aroma in my beer

Last week, I decided to make a simple pale ale. I wanted something fairly light, not too bitter, and with a hint of caramel. I had some CTZ and Simcoe hops in the freezer so I wanted to use those in ...
1
vote
2answers
124 views

Why were we able to make alcohol with little cleanliness and no sanitizer? [closed]

When I was younger I lived in Missouri for a bit and I met a guy who ended up having me help him make "shine" (that's what he called it) in the woods fairly often - I guess you could say that I was ...
0
votes
2answers
43 views

Long term storage of equipment like buckets and kegs, lines, etc

I'm moving, so I'm emptying my kegs (not down the drain!), and as I go I'm cleaning lines, emptying buckets, disassembling taps, etc.; and trying to figure out how best to store everything (assume it ...
-2
votes
4answers
168 views

How do I make grape wine at 60%ABV, that tastes good?

Its my first time. I want to make some wine. Please tell me how I increase my wines alcohol percentage around 60%. Is it possible, Does anyone know the process? How much yeast, should I use in the ...
1
vote
0answers
30 views

Can we use monoammonium phospate (MAP) as yeast nutrient for wine making?

Wine making is not common in my country so it's difficult to buy wine ingredient especially Diammonium Phosphate (DAP) as yeast nutrient. After look in local shop, there's a shop selling Monoammonium ...
8
votes
5answers
19k 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 ...
0
votes
3answers
167 views

how long can i leave cider in fermentation bucket after it has stopped bubbling?

We made 50 litres of apple cider last monday night, so about 7 days ago, it has been bubbling away happily and has cleared and scum gathered around edges of bucket, today it seems to have stopped and ...
3
votes
3answers
66 views

How to clean the inside of a refrigerator?

I bought a large chest freezer that I use to brew all my beer. It was always difficult for me to clean it because my brewing schedule did not allow for less than 3/4 of the freezer to be empty at any ...
1
vote
1answer
43 views

Home made huckleberry wine

We are making a home made batch of huckleberry wine for halloween. We filled a Cleaned milk jug 3 quarters of the way with water, then we drained the juice, put it in the milk jug, and added a small ...
1
vote
1answer
46 views

Raisins in Wine?

Going to make the recipe below today, doubling it. But I was wondering, are the raisins necessary? Doubling the recipe would mean 2 lbs raisins, and that seems excessive. Any advice on doubling this? ...
0
votes
2answers
86 views

Can I drink this ? Hard cider rack leftovers

I just racked my hard cider. There is leftover liquid with lees now and I was wonder if that can be filtered and drank. Any thoughts ?
1
vote
3answers
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 ...
2
votes
3answers
110 views

Are different style bottles more appropriate for different style beers?

While I feel pretty confident that the style of bottle doesn't matter too much with respect to how a given beer is conditioned, I was wondering if there were any good guidelines for choosing different ...
1
vote
1answer
32 views

Secondary Temperature

I'm considering racking my brew to a secondary FV once fermentation is complete to allow the yeasts to clean up the beer but I'm not sure if I need to maintain the same heat as I did in the primary? ...
0
votes
1answer
75 views

How Long do I have to wait

I am a pumpkin spice porter; I am going straight to a keg. After I add my priming sugar will the CO2 carbonate my beer so i can drink it immediatly
19
votes
8answers
31k 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 ...
1
vote
1answer
55 views

No pressure in secondary

I have a problem with an ale kit I've brewed and kegged. I have done primary with a s04 yeast and its been in secondary for about 5 days and I've checked it this morning and its not built up pressure. ...

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