0
votes
2answers
32 views

can you suggest a recipe for these hops and fermentables?

I can only find German pilsner malt for brewing in my country. I can find fuggles, saaz, brewers gold, cascade, Syrian,target 2014,HALLERTAU HERSBRUCKER types of hops. and I can find most common ...
0
votes
1answer
56 views

No air lock activity [duplicate]

I am brewing a Black Rock..."Miners Stout" . and it's been nearly a week in the fermenter with none to very little movement in the airlock. ! Seems odd as to all the other stouts that I have brewed. ...
0
votes
1answer
52 views

Off smell in my mead

I recently started brewing mead and during my first racking I noticed a chemically smell that had a alcohol vinyl smell. I can't figure out if my mead has turned or not. I did another racking today ...
2
votes
1answer
78 views

What would cause bottle-carbonation to fail?

I made a Hydromel (beer-strength mead) around 5% using champagne yeast. After fermentation I split it into a few small batches... some I added ginger, some I added orange zest, some remained ...
1
vote
1answer
77 views

A 15 gallon batch with two 10 gallon mash tuns

I need to split a 15 gallon batch of beer three ways. The brew is going to be an Imperial Stout, and the 5 gallon recipe calls for 20lbs of grain (60lbs for 15 gallons). Between the three brewers we ...
2
votes
1answer
91 views

Cooling the wort without an ice bath

I have been cooling my wort after all the boiling by simply taking it off the heat and waiting two to three hours. I have now seen a few places where they use an ice bath to cool the wort much ...
3
votes
3answers
85 views

Do I really need to clarify cider?

I have 2 one gallon batches of cider that have been fermenting away nicely for a month. They are Motts 100% natural cider with no preservatives. I used Nottingham, hoping to get a little residual ...
2
votes
7answers
125 views

How Long to Dry Tubing After Sanitizing?

I use Five Star's iodophor sanitizer. The instructions say to let equipment fully dry before using. This seems almost impossible for plastic tubing. Even after a couple of hours there is still ...
-2
votes
1answer
52 views

Need some carification on my ingredient choices and hop boil timing

Want to make a simple high gravity single hop ipa. Will this recipe work? 10 pounds DME Amber 1 pound Crystal 40l steeped 45 mins 1 oz Citra hops start 60 mins 1 oz Citra hops 45 mins 1 oz Citra ...
-1
votes
3answers
101 views

Doubling my beer volume

hi guys i'm very new to this beer brewing business. ill be be having a small party this weekend, I'm short on beer, So I'd like to know how do i go about doubling my alcohol volume when diluting it ...
1
vote
2answers
191 views

Cider smells like nail polish remover (acetone). Tastes like juice, but also like it smells

Probably about halfway through fermenting a cysor (apple-honey). Smell is strong. Have a few carboys on the go, and only one has gone 'off' this way. Anyone know what happened or if a correction is ...
2
votes
3answers
96 views

Are my carboys going to break when my outdoor cider brew freezes?

No room to bring them inside. Thinking that leaving extra room for expansion, like 3/4 full carboys might be safe. Also considering wrapping in a tarp for insulation, and hoping the heat from ...
4
votes
0answers
44 views

Has anyone ever tried soaking grains in bourbon instead of water before smoking malt? Any advice is appreciated too

I'm going to brew an applewood smoked Märzen and upon doing some research I found some brewers have sprayed their malt with bourbon instead of water during the smoking process to keep the grain moist, ...
1
vote
1answer
57 views

Alcohol tolerance of wild yeasts

Here's a question... I have made a cider with wild yeast (whatever was on those apples), and after fermenting it out, I used the same yeast to ferment a session mead (OG~1.060, FG~1.004, ABV~7.3%). It ...
1
vote
1answer
88 views

Should I use Fermaid-O or Fermaid-K while fermenting mead?

I've been making a mead for last two years, and a huge supporter of staggered nutrients additions to mead where you use Go-Ferm to rehydrate the yeast, adjust pH level with potassium carbonate, and ...
0
votes
5answers
239 views

Can I bottle a beer at 1.028 gravity?

I have a beer which may or may have finished fermentation. I read about "stuck fermentation" and am wondering if I ended up with not enough fermentable sugars. According to the calculator if i bottle ...
3
votes
2answers
423 views

What hop will give me grapefruit-like aroma?

I'll be making American Wheat beer this weekend. Simple malt bill - half wheat, half barley. I'm planning to use Chinook for bitterness. What would go well with it's resin and "coniferous forest" ...
0
votes
1answer
46 views

Will Sparkolloid slow or stop fermentation?

Background: My wife drinks cider like a fish drinks water and buying cider at the store was leaving me pretty much broke. The LHBS turned us on to the idea of making our own a couple years ago so we ...
4
votes
1answer
64 views

Is it safe to use a quick disconnect on a regulator?

I would like to replace the barb fitting on the low-pressure side of my dual-guage regulator with a female quick-dissconnect. I would attach the male part of the disconnect to the gas line. I'm not ...
0
votes
2answers
92 views

Should I remove settled solids prior to primary fermentation of cider?

I poured the raw apple cider into a carboy and added crushed camden tablets to eliminate or knock down the native bacteria a couple days ago. Now as I am about to some S-04 yeast, I wonder if I should ...
1
vote
0answers
41 views

Peaches in Cider

I have about 8 jars of peaches in light syrup I bought from Costco. I want to add these to a 5 gallon batch of Cider. I'm going to a peach cobbler flavored cider. I'm also planning on adding brown ...
0
votes
1answer
56 views

What can I expect when I put 32 oz confectioners sugar in my 5 gal brew?

I made wort for my 5 gal brew by dissolving 32 oz of confectioners sugar and 55 oz of dry malt extract. What effects of large amount of sugar can I expect?
1
vote
3answers
316 views

How bad can this be?

So i got everything in my fermenting vessel last night and i got up this morning to find that the siphon lock was pushed in. I tried to slowly pull it back up through it's opening but the siphon ...
2
votes
2answers
124 views

Does a Total Dissolved Solids (TDS) reading of 0 imply that my water has 0 ppm for the various minerals?

I installed a nice water filtration system with cataylic carbon, reverse osmosis, and deionization. I bought a $15 TDS reader from amazon. My unfiltered tap water has TDS of 398 ppm, and my filtered ...
4
votes
2answers
66 views

Will my Reverse Osmosis water lose its purity if its not used immediately?

I just installed a reverse osmosis and deionizer water filtration system, and it is extremely slow. I calculate that it will take 3-4 hours to filter out 10 gallons of water. I am planning on filling ...
2
votes
1answer
84 views

Fermenting mead: low vs high temperature

I'm planning to make a batch of dry show mead (white wine experience). I have Lalvin 71B-1122 Narbonne yeast, and fermentation temperature range for it is from 59-89° F (15-30°C). Lets say how ...
3
votes
2answers
137 views

Hop material in primary

When making an IPA yesterday, I decided to throw in every last hop leaf and pellet I had laying around. It turned out to be quite a bit. Also, due to a lack of space, I decided to use my kettle as a ...
3
votes
2answers
110 views

Total Cider Noob Move

Following instructions from the Portland Mercury on homebrewing cider, I pitched a whole 5 gram packet of champagne yeast by mistake in my 1 gallon brew. It says that the packet makes a 5 gallon ...
4
votes
1answer
66 views

Would boiled vinegar contain any acetobacter?

I love the taste of Balsamic vinegar, and I think having just a hint of it would be fantastic in a stout's flavor profile. My concern is what would happen to a beer after this is added. Would it start ...
4
votes
1answer
47 views

Ph too low, but pitched anyway

After pressing my apples for cider, I tested the PH level and it was 2.7. Although the taste was quite sweet and not too sharp. I decided against sodium metabisulphate, from what I've read, but now ...
2
votes
2answers
51 views

Watermelon Wheat Beer - Bitter Taste

After a week of primary fermentation, I tried adding about 8 pounds of watermelon puree to my secondary fermenter and took a gravity and taste test 10 days later. The beer still tastes very ...
4
votes
1answer
95 views

Mold growing on blow-off tube water — batch ruined?

I'm brewing my first batch with a brooklyn brew show all-gain kit. I skipped the airlock and left the blow-off tube in place in a pot of bleachy water. It's been there for the past two weeks. ...
3
votes
2answers
52 views

Do you use rice hulls with your Blichmann False Bottom?

I used to use a simple drink cooler and screen for a mash tun, but was given a chugger pump, 10 gallon Blichmann G2, and false bottom which I now use in a RIMS setup. The first time I brewed a wheat ...
3
votes
4answers
223 views

Adding juice to top off carboy - cider making

I have a couple of batches of hard cider going. This is my first time making hard cider. I tested the gravity yesterday after about 3 weeks of fermenting and it's hit "dryness" at 1.01. There is a ...
2
votes
3answers
104 views

Bottle labeler suggestions

my dad and uncle are homebrewers and they desperately need a labeler. They've talked about getting one before but have more important things to get first in order to perfect their beer. So for ...
1
vote
0answers
56 views

Anyone has experience with Brewolution Brewster device

I talk about this device: http://www.brewolution.com/index.php/en/brewster-page. It's 28 liter kettle. What is a max output volume if I do allgrain? I have 20 liter fermenters. How to chill the wort ...
3
votes
2answers
114 views

What types of artificial sweetener are normally used in fruit cider in the UK & US?

Since yeast will generally eat any sugar you add to your must/cider, adding sugar for sweetness in home-brewing isn't really an option unless you get more elaborate and pasteurise, etc. So artificial ...
0
votes
1answer
28 views

Does oxydation contribute to the acidicity of raw pressed apple juice?

When mashing apples with a rotary masher, the mash and juice gets quite oxydated. Does this contribute to the acidicity of the raw apple juice?
1
vote
1answer
89 views

Possible wild yeast contamination?

In May I brewed the following beer: 81% Pale 2 row malt 16% Brown malt 3% Black malt Single step mash at 73C. With 290g of hops for a total of 103 IBUs. The OG was 1.077 and it went into primary ...
1
vote
2answers
60 views

Cider confusion

I recently made cider from my apple trees and hand pressed them and all and I am having trouble figuring everything out. So far I have made the hard cider two different ways my first time, to test ...
4
votes
3answers
138 views

Layer of StarSan on beer

So during a cold crash I sucked around a quart of StarSan onto my beer, there's a layer ~1/2 inch thick sitting on top of the beer. Should I try to siphon off this top layer, or wait until i get a keg ...
2
votes
1answer
103 views

How to increase gravity / decrease amount of water in my wort, and extract the same amount of sugars?

I have this problem: I'm regularly achieving 90% efficiency with my mash and sparge, and I like this effect. But I usually end up with about 30 ~ 35 liters when I aim for 20 ~ 22 liters. Boil to ...
1
vote
1answer
70 views

How long should I expect to wait before seeing activity in my yeast starter?

I usually see activity in my yeast starters in the first twelve hours after pitching the yeast. This time, however, I haven't seen anything for 48 hours. No bubbling, no signs of floating yeast and it ...
0
votes
5answers
56 views

What kinds of bottles can be capped?

I want to start collecting bottles to use when I brew. Recycled bottles come in many types. I would naturally steer away from the twist off bottles, bottles that seem thinner or more fragile, or ...
2
votes
2answers
91 views

pressing cider from whole apples

Every guide and youtube video out there suggests that one should grind apples before pressing them. Even in industrial settings the apples are ground first and then pressed. Why not just press whole ...
0
votes
0answers
28 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 ...
0
votes
1answer
42 views

Sitting to long after fermentation [duplicate]

I had brewed one gallon and I let it ferment and then let it sit... I think it has been two months or so after the recommended fermentation of this particular brew. I know it won't continue to ferment ...
0
votes
1answer
64 views

can I use granulated sugar in place of brewing sugar? [duplicate]

I've got my first home brew kit for blackberry wine, can I use normal household granulated sugar instead of brewing sugar?
3
votes
2answers
94 views

Adding graham cracker flavor to a pumpkin ale

Has anyone had any luck/experience using graham crackers in a pumpkin ale recipe? I've seen some people using graham cracker "extract" with some luck, however, I'm referring to using actual graham ...
5
votes
1answer
101 views

Can wet crushing impede mashing?

Last weekend I tried it. I get considerably less broken hulls, practically whole. Kernel was broken all right. So far so good. I added 0.5 liter of cold water to six kg of malt by pouring it slowly ...

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