7
votes
6answers
735 views

What about corking beer?

I'd like to start corking some of my more delicate brews. Is there a reason to switch to corking? Certain styles? And, is it difficult/recommended for a small setup? Thanks.
0
votes
1answer
43 views

Fermentation not over?Cold crash or not?

I am fermenting an ESB at 20C for 8 days. Target FG was 1.017 according to my recipe. FG on 6th day was 1.013 ,7th and 8th day is 1.012 .I am not conserned about this difference as that i still have ...
0
votes
3answers
2k views

Aggressive foam from Keg

For the record, I am using some storebought kegs, but figure you guys know more about all of this than I do. EDIT: I checked the internet and the couplers to the keg are of the sanke variety. Here's ...
11
votes
13answers
9k views

What do you get if you distill mead?

This is just out of curiosity... I mean if you distill beer, you get whiskey... if you distill wine, you get cognac/brandy... if you distill fermented molasses, you get rum... if you distill ...
0
votes
1answer
90 views

5 Gallon Metal Can

I'm looking for a 5 gallon metal can (aluminum, galvanized, etc) to store drinking water. Old milk cans will be just fine. Is there a store which sells these kind of things? I live in Irvine.
4
votes
3answers
5k views

Alternative/homemade yeast nutrient?

I forgot to add nutrient to my must when I put it in my carboy the other day (first time brewing mead). I fear I won't be able to get to my homebrew store before it's too late, so I'm wondering if I ...
5
votes
2answers
1k views

How can I ferment in a corny keg under constant pressure?

I'm thinking about switching from fermenting (primary and secondary) in glass carboys to using Cornelius kegs. Specifically, I'd ferment a 5.5 gallon batch in a 10 gallon keg. My goal is to ferment ...
2
votes
1answer
76 views

Starter quantity w/ Mr. Malty Calculator

I have an imperial stout that seems to have slowed fermentation ~ 1.040. I made a 2L starter w/ Super San Diego yeast on stir plate and pitched it at high krausen.. no decanting. Based on Mr. Malty's ...
0
votes
1answer
46 views

did I rack to secondary fermentation too early?

my first home brew, be gentle. golden malt, Rye malt ale started at 1.052, and I just racked it @ 1.022 and dry hopped it per the recipe. did I rack to secondary fermentation too early?
1
vote
2answers
81 views

What might be causing a chlorine taste?

A recent batch of grain-brewed ordinary bitter had a pronounced chlorine or TCP flavour. I used the same water treatment that usually works - boil, campden tablets, stand overnight. The recipe was ...
1
vote
1answer
139 views

Force Carbonating and Serving Kegs Simulanteously

I'm trying to come up with the most cost effective way to have kegs both force carbonating at 20+ PSI and (other) kegs being served at 10-12 PSI. Obviously, I could buy an entirely separate regulator ...
1
vote
1answer
48 views

Rose Hip Substitution

I found a recipe for a blonde ale that calls for dried rose hips and dried rose buds. I'm having trouble finding these ingredients and am wondering if there are any good substitutes. The recipe ...
1
vote
3answers
436 views

Wyeast Smack Pack did not inflate

I ordered four extracts from NB and received four Wyeast liquid yeast smack packs. There website specifically recommended against purchasing liquid yeast from them during the summer but I did so ...
8
votes
2answers
396 views

Starter and smack-packs

Is making a starter a good idea when using a larger activator pack from Wyeast? Should you smack the packet and add it to the starter, or add it after it swells?
3
votes
4answers
10k views

How do you brew high alcohol beers at home?

I've heard that brewing anything over around 14% ABV is pretty much impossible…and that achieving anything over 11% in a homebrew environment is not very realistic. Is this true? If so, how do they ...
0
votes
2answers
50 views

Can wine be made in a keg instead of bottles?

I have made bottles of red wine from grape juice kits before with great results. However, I am pretty lazy and if it's possible to avoid cleaning/sterilising/filling/corking 30 bottles on brew day ...
0
votes
1answer
43 views

What's under the keg rubber handles?

One of my kegs have a very brittle rubber handle. Them I realized that I don't know if it is just a rubber piece glued to the keg body or if there is any sort of metal underneath. If there is just a ...
1
vote
0answers
33 views

stuck fermentation/lowering acidity

I am having trouble getting a batch of wine off the ground. Its a three gallon batch of Lemon wine and fermentation just wont start. My SG is 1.09, temp is stable at 75, acidity is at 3.0 using those ...
2
votes
3answers
104 views

Force carbonation through beverage out line

It seems as though there are two predominant methods of kegging: "saturation over time" and "high pressure and shaking". I have also seen only two references to another method: connecting the Gas In ...
1
vote
2answers
540 views

Why does WLP002 sometimes attenuate more?

So I am brewing lots of bitters using WLP002. Typically, I mash a grist with around 10-15% specialty malts at 66 C and ferment at 20 C. (I use BIAB and dunk sparging.) The typical situation is that ...
3
votes
2answers
737 views

What to expect from “Mash” Hopping?

A friend and I recently threw an IPA together with the hops and grains we had on hand. We had 8oz of Cascade whole leaf hops lying around, so to spread the love, we decided to throw a couple ounces ...
0
votes
1answer
150 views

refilling 5 liter Newcastle mini keg's

Can you refill an empty Newcastle or Heineken mini keg with your own home brew? I have recently purchased a "Koolatron" 5 liter mini keg system and want to know if my empty mini kegs can be filled ...
1
vote
1answer
54 views

Lambic fermentation/aging temperature

I am anxious to start a batch of lambic, but have some reservations timing wise about the temperature in my basement currently. My basement goes from around 45 in winter (now) to 60-65 at the end of ...
6
votes
2answers
487 views

What is the difference between Caramel Malts and Crystal Malts?

They are not always one in the same. I believe the process for making them are slightly different as well. I just don't know what that difference is. How do they differ? Where are they made?
0
votes
2answers
61 views

How long does wine take to de-gas without much agitation

I've made a few batches of wine and they seem to turn out alright except for being extremely frothy. I think in the past I've made the mistake of exposing my wine to oxygen when trying to agitate the ...
0
votes
2answers
145 views

20% sugar, water and yeast brew smells awful quickly, how to fix?

I've got one complete, and one brewing batch of this "Alcotec Vodka Type Spirit" ...
1
vote
1answer
190 views

Are plastic mini kegs worth their while?

When using a plastic mini keg does the beer come out well and how many times can you re-use the plastic bottle's ?
2
votes
2answers
169 views

Mash Tun vs Lauter Tun

I've heard of both for very similar uses. What is the difference between a mash tun and a lauter tun? Or more generally, what is the difference between a mash and a lauter? I found this wiki article ...
0
votes
1answer
40 views

Step Infusion question

In the most recent Zymurgy, there is a recipe that involves step infusion mash. It's not quite explained how to get the wort off the grain. So I was wondering how a step infusion mash works? I ...
2
votes
5answers
363 views

First brew… 1.010 gravity in 72 hours?

I'm in the middle of my first brew and I'm having some issues. Not sure if I have completely ruined this thing or what. Heres the deal... During the process, everything went pretty much as planned ...
4
votes
4answers
120 views

“Dry hop” etymology

What exactly the "dry" means in the "dry hop" expression ? Does it refers to a dry flavor of hop in beer? Or because the hops were added to beer in a dried form? Could it be called or explained as ...
8
votes
4answers
727 views

Any People with Celiacs Tried Clarity Ferm?

There's been a lot of discussion around Clarity Ferm, and it's ability to break down gluten in beer. The manufacturers just say it makes "gluten reduced beer", but Omission and others uses it to make ...
2
votes
1answer
89 views

Troubleshooting wild pours from kegerator

I recently bought an Igloo 6 ft^3 kegerator as my first venture into kegging. It worked very well the first day but has been pouring wildly ever since. The beer line is 4.5 feet of 3/16" PVC; based ...
3
votes
2answers
74 views

Spunding CO2 from 3 keg fermentors

I'm starting to ferment in kegs, and want to naturally carbonate my beers by using a spunding valve. My batches yield 3 kegs, and I'm already using a 4º keg to aerate them after no chill and after the ...
7
votes
3answers
3k views

What does a 0 minute boil time mean?

I have a recipe that calls for an ounce of hops at 0 mins. boil time, any idea what you would do here? Typically, after a my 60 minute partial boil is complete, I take the pot off of the stove ...
7
votes
5answers
6k views

Do I truly need a wort chiller?

I am on the fence with this one. Is there any reasons other than "Shorter brew day" or "contamination worries" for using a wort chiller? I brew 2.5 gallon batches of wort in my pot, and either 1. ...
0
votes
3answers
49 views

Can you use tincture method to infuse fruit?

Does anyone know anything about Tincture? I know adding fruit to beer can be unsanitary. Would it work to Tincture fruit and add to my brew secondary?
1
vote
1answer
29 views

What is the correct gravity for white wine?

Bought a Youngs u Brew 7 Day wine kit. Similar to this: https://www.thehomebrewcompany.ie/winebuddy-sauvignon-blanc-30-bottles-p-532.html The instructions says that I should only bottle when the ...
3
votes
1answer
62 views

Corny kegs: Is there a difference between the in coupler and the out coupler?

I have black and grey couplers, one says "in" and the other says "out", but they look exactly the same to me... Does it matter if I use them indiscriminately for gas in/beer out lines?
3
votes
2answers
150 views

Does bottling conditioning change the nature of the carbonation?

There's a common opinion that bottle conditioning yields carbonation that is qualitatively different from what's produced by force carbonation. Typically, it is claimed that bottle conditioning ...
4
votes
2answers
2k views

How much oak cubes should I use for 5 gallon batch?

I am planning to brew 3 batches of Imperial Stout at the same time with the same recipe. The difference is that I will age two batches with different oak cubes (one will be soaked in bourbon, one ...
1
vote
2answers
139 views

how long can I stay in an open primary fermentation?

I would like to go from the primary fermentation to the bottles with an open fermentation. Can I top off with water to get the full 5 gallons? Also would you primary an open fermentation for more ...
0
votes
1answer
41 views

Flotec Utility Pump for Wort Chilling?

After doing a bit of Googling for pumps in order to circulate water through a wort chiller (it being below freezing outside in Maine, I'm worried about using our outside hose hookup for water), I saw ...
2
votes
2answers
2k views

Can a keg explode?

As I read in some answers to other questions they should not explode, is it true? Why is that? Is it because they have a safety valve or just because they are very strong?
7
votes
8answers
5k views

Using Plastic Water Jugs as Fermenters

I asked this on Twitter a while back, but I thought I might get some other thoughts on it. I have one of those 5g Poland Spring water jugs. If I get a bung that fits it, is there any reason I couldn't ...
6
votes
9answers
3k views

Is there such a thing as malt-free beer?

I am allergic to malt and thus need to avoid it. I currently drink hard ciders, brandy, and wine. Are there any brew kits out there that does not use any kind of malt as an ingredient? I am trying ...
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 ...
0
votes
2answers
113 views

Over-pitched yeast- how to avoid autolysis?

I am doing my first batch with a yeast starter. I harvested yeast from a commercial Belgian trappist ale, built it up for a couple of days, cold-crashed it, decanted off the majority of the mini-wort ...
1
vote
2answers
90 views

Aerating no chill corny keg fermentors that don't seal

I'm very interested in ferment in corny-kegs after reading some questions about that here on this stackexchange. I will try it next batch, but there is a question about aeration/no chilling method: ...
2
votes
1answer
46 views

Airlock and Stopper Rocket

Brewed up a batch of wort yesterday and it all went well. Good sanitation, quick cool down, and yeast activated. Set up the carboy in a controlled temp room (74) and fermentation started within 4 ...

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