3
votes
3answers
141 views

At what point in fermentation does temperature no longer influence flavour?

I often read about ramping up the temperature to increase yeast activity and attenuation towards the end of fermentation. I used to have some really funky tasting brews before I started strict ...
1
vote
3answers
97 views

What are the simple things i should be careful about (like bleach) for my first time brewing?

I'm planning to make my first batch within the next couple of days and was checking what all thing i should not OVERDO (like bleach sanitation). Should i be careful before i cap my bottle (i don't ...
0
votes
1answer
73 views

How do I remove the medicinal taste of vanilla extract in my beer?

I bought a natural vanilla extract (vanilla beans, alcohol, and water) to add to my beer at bottling time. I mixed it along with my carbing sugar and bottled. When I tried the beer for the first ...
9
votes
6answers
14k views

Bottles didn't carbonate, anything I can do?

Brewed an Oatmeal Stout and it has been in bottles for about 4 weeks now and still the bottles haven't carbonated. Tried the first bottle after 2 weeks and it was very flat. Now I just opened one ...
0
votes
1answer
63 views

Fermentation Temperature

I have a quick question. I've been looking for an answer, but didn't find a clear answer. So, I'm making an IPA. Right now the air temperature in my closet where I keep the carboy is 67-68F. This is ...
6
votes
6answers
7k views

Can I use wine yeast to ferment beer?

Can I use wine yeast to ferment a beer? What sort of problems might I encounter that are unique to wine yeast trying to ferment malt sugars? What sort of flavor differences might I encounter?
0
votes
1answer
55 views

How will this beer turn out?

I brewed my first all grain beer on Sunday; everything went well barring one leaky tap and a slight blockage on the tap in my kettle due to a poor hop filter. It is supposed be an IPA style beer using ...
1
vote
3answers
72 views

Beer bottling procedures (first timer)

I'll be bottling my first batch of beer next week. I'm curious about the logistics of this given the equipment I have. The 5 g batch is currently in the primary fermentation bucket. I planned to skip ...
3
votes
1answer
67 views

What are the other good santizers when StarSan is not available?

I'm a first timer from India and literally nothing for beer home brewing is available locally. I'm having a hard time finding airlock, siphon tube , bottle capper etc. Please bear with me if its a ...
0
votes
2answers
47 views

My ingredient quantities seem a bit off

Planning a new extract brew. I'm normally one to wing the quantities a bit but as I'm attempting a higher-than-average ABV this time round I've put together a recipe using the Brewers' Friend recipe ...
0
votes
1answer
39 views

What is the specific role of yeast in wine making? [closed]

I'm a senior student, experimenting on alcohol concentration of wine using different variables. My variables are white wine yeast and brewing yeast and whilst I know the main role, I would like to ...
5
votes
2answers
701 views

Safely adding enzymes (e.g. Beano) to lower final gravity

I've heard a lot of mixed stories about people adding additional enzymes (Beano, GasX, etc) to their beers to drop the final gravity down very (sometimes undesirably) low. I've also hear mixed ideas ...
0
votes
3answers
69 views

Anyone Know of Any Homebrewing Video Tutorial Blogs

Does anyone know of a good homebrewing blog that has video tutorials? I've Googled it and found a bunch of video tutorial blogs, but they're not great. Anyone know of some good ones?
0
votes
2answers
31 views

Yeast not viable?

If I think my liquid yeast was not viable yet pitched it unknowingly and now no fermentation happening-can I introduce new yeast or trash the batch ?
1
vote
2answers
68 views

A side by side comparison of open vessel vs closed vessel natural temp rise during fermentation

Would an unjacketed open fermentor, ferment cooler than an unjacketed closed system, given everything else equal. The idea being the ease of releasing strain and pressure on the yeast in an open ...
1
vote
1answer
45 views

How long to wait to bottle after adding sulfites?

When adding sulfites to a wine, mead, or cider prior to bottling for oxidation prevention, how long should you wait after adding the sulfites before transferring to bottles? Is there a set amount of ...
0
votes
3answers
2k views

What to expect from champagne yeast?

I bought a pack of champagne yeast, but not sure why, just to try it :) What differences should I expect compared to a "normal" English ale yest?
1
vote
5answers
256 views

Fermenting, carbonating and dispensing using the same (corny) keg?

I Brew In a Bag and do no-chill, space and time are limited. I just bought some kegging equipment and while looking at the Pico Brew project I noticed that one option in using their equipment is to ...
0
votes
2answers
64 views

Winemaking Clubs in Greater DC area

Is anyone aware of wine making clubs in the greater Washington, DC area? I'd prefer Maryland, but beggars can't be choosers. I've checked Winemaker Magazine's list of clubs, but no luck.
1
vote
3answers
4k views

filling the airlock

I'm brewing my first batch ever, and got a little worried that it wasn't bubbling after 24 hours as the instructions said it should. I've read a lot on here that says not to worry about a bubbling ...
1
vote
3answers
178 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 ...
3
votes
3answers
925 views

Is it possible to do pressurized fermentation in a mini keg?

I have been keen on moving from bottles to use kegs in my amateur home brews. But because of lack of space and because I just like the size and mobility of the smaller kegs I'd like to try to use ...
5
votes
3answers
337 views

Coriander: Seed vs Ground?

I'm making a witbier this weekend that calls for 1 tsp of coriander added to the boil at 2 minutes. I'm wondering if I should purchase seeds and grind them myself, or just buy a jar of ground ...
0
votes
5answers
99 views

can I top off at 5.25 gallons instead of 5?

I have been brewing extract kits and was wondering if it'd be al right to top off at 5.25 gallons? Directions say 5 but I have never kegged a full 5 gallons, was hoping the extra quarter would get me ...
1
vote
4answers
359 views

What is the use of aromatic notes of bittering hop single-purpose?

My knowledge about hops and their contributions to bittering and aroma: The hops can be grouped by four purposes, being: Bittering, Aroma and Dual, the dual can be divided yet by "bittering/aroma" ...
1
vote
3answers
351 views

My beer has little to no hop flavour or bitterness. What is going wrong?

Extract brew. 23L boil. Summit - 60 min boil approx. 125g, Glacier - 30 min boil, approx. 75g, NZ Wakatu - 15 min boil, approx. 50g. All fresh hops, vacuum sealed. 3kg liquid malt extract added ...
7
votes
3answers
840 views

Choosing a yeast for ginger beer

I'm doing some experiments with ginger beer (this is a alcoholic beer, not a soda). I'm use brown sugar as the sugar source for now, but may experiment with other sugars including malt as I go along. ...
1
vote
1answer
65 views

Rhubarb wine colour lost after additives introduced

I'm making an Rhubarb wine. It's been 'dry sugared' for 3 days and the extracted syrup had a nice pink hue from the pink Rhubarb stems. Yesterday evening I made the volume up to 5 litres and the pink ...
3
votes
3answers
69 views

Bourbon soaked wood chips in secondary

Making a wee heavy and adding medium toasted oak chips that have been soaked in bourbon. The chips are tied up in a cheese cloth bag. My question is, should I let the chips dry thoroughly before ...
1
vote
3answers
57 views

Kegged DIPA lost bitterness and aroma after three weeks in keg

I made my first DIPA with all Citra hops. After about a week in primary, I transferred the beer to a keg, added a little hop sock and added 1oz of Citra. Left it that way for another week and then ...
5
votes
4answers
109 views

Looking for a WARM ginger beer

recent homebrewer and even more recent SE member. Hoping for a little advice... I've been searching and searching for a ginger beer with a strong, warm burn. I had some in Canada and have been ...
3
votes
1answer
35 views

Ginger Beer recipe, how do you finish up?

I made a two gallon batch of ginger beer, based on a recipe I found on Stack Exchange. It fermented dry, is quite tasty, but obviously still full of yeast. I plan to make a dry, fizzy, alcoholic ...
23
votes
7answers
44k views

If/When to move to secondary fermentation

Digression from What's the point of secondary fermentation? What are the good rules of thumb for determining a. whether to use secondary fermentation at all and b. when to move from primary to ...
6
votes
5answers
546 views

Club Meeting Ideas

I'm a relatively new brewer (couple of years) and I'm on the executive of our local brew club. I was wondering if anyone had some great ideas for club meeting topics. If you have already done a ...
0
votes
2answers
64 views

Can I filter my homebrew hard cider with a few coffee filters?

I haven't seen many people filter their hard cider to get rid of bits of yeast. what will happen if I filter?
0
votes
3answers
102 views

Can I add hops and sugar to fermenting beer?

just would like to know if its possible to brew a beer over multiple weeks.I was thinking of brewing my next beer by adding a different hop every week for 3-4 weeks.And at each time adding more sugar ...
6
votes
5answers
3k views

How soon after mashing do I need to start my boil?

I'd like to get 2 full boils from 1 mash. Can I keep the 2nd runnings overnight for boiling the following day? If so, what is the best way to store it. In general, how long can wort be kept after ...
2
votes
5answers
2k views

Summer Shandy, anyone ever made it?

Anyone ever tried to make a beer like Linenkugels Summer Shandy? Its a beer brewed with lemonade... and very tasty on a hot day!! Any suggestions on how it might be made?
2
votes
4answers
2k views

Is my copper wort chiller still good?

I haven't had the chance to brew in about two years and I've been storing my copper wort chiller in a storage locker for most of that time. Upon moving and retrieving it yesterday, it's got some ...
2
votes
2answers
60 views

Mead Stuck Fermentation

So, I made a 5 gallon batch of mead on 10Apr2015. I used 17 lbs of pasteurized clover honey and 4 gallon of spring water (no-boil method). OG = 1.130. I used D47 Lalvin yeast (3 packs) with 1/4 tsps ...
3
votes
2answers
6k views

Making wine from concord grape juice

I'm just about to start my first attempts at wine making. We bought a gallon of organic, concentrated, concord grape juice to use for some other recipes and I have so much left over that I'm going to ...
8
votes
7answers
11k views

Is it possible to bottle condition without sediment?

I've recently been reading the labels a bit more on one of my favourite beers and have discovered that the brewers bottle condition their Pale Ale. Yet it's sold with no signs of any flocculated ...
1
vote
1answer
42 views

Where does the grape flavor/aroma come from in dark beers?

I did two different dark beers, a rauchbier and a imperial stout, and noticed a grape aroma and flavor in them. The fermentables that there're in common are: pilsen, flaked oats, caramalt and black ...
0
votes
2answers
37 views

Saving Kegged Beer For Later

Kegged my beer, but need it to stay carbonated without using it for a week. I already carbonated the beer and drank some. Then, a few days later, I put about 20 lbs of pressure into the keg and shut ...
0
votes
2answers
56 views

Why every brew has a bitter malty aftertaste?

Every of 5 previous brews (lager, pilsner, pale ale, IPA) have had a somewhat bitter and malty aftertaste to them. It's not too off-putting (except the lager) but is clearly there, yet not present on ...
1
vote
1answer
40 views

How do I limit the amount of sediment in bottles?

I recently made my second batch of beer. It's a pumpkin ale. I am finding that the bottles contain a large amount of sediment, almost like slush at the bottom the bottle. The beer is delicious, but ...
6
votes
5answers
737 views

carboy exploded while cleaning

I just tried to clean out a 6.5 gallon carboy that I had used for primary fermentation. First, I hit it with hot water and dumped it out. Then, I put about a half-gallon of hot water with some dish ...
10
votes
4answers
1k views

What material should I make my brew paddle with?

I've been using the cheap plastic spoon that you'll typically find at your local homebrew store. It's pretty terrible when it comes to agitating my mash tun. Heat + Resistance = Bent plastic spoon. ...
0
votes
1answer
40 views

Why has Brettanomyces in secondary formed pellicle but no attenuation after 6 weeks?

My first beer with Brettanomyces. I have brewed an Orval-like beer, OG 1.062, primary yeast WLP510 Bastogne Ale, and WLP650 Brettanomyces Bruxellensis as secondary yeast, pitched after 2 weeks in ...
1
vote
2answers
73 views

Is autolysis a problem when reusing yeast?

I've seen around here and in other sources that for homebrewers a secondary fermentation (concerning autolysis) isn't necessary, unless you're going to dry hoppy or something like that. My question is ...

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