0
votes
1answer
28 views

Do sugar alcohols count against yeast alcohol tolerance?

I consider using erythritol or other sugar alcohols in my "girls' brew". Because girls demanded something really sweet and that's the simplest way to get it. If I add it to the boil, will it count ...
2
votes
2answers
89 views

What are good cooling times for immersion wort chiller?

As far as I know, DMS is only created above 60°C, so fast cooling after boil is important. My times for 26 liters boil, with homemade immersion chiller (8mm copper pipe) are: 7 minutes to 55°C (20 ...
2
votes
1answer
67 views

Spongy, corally residues in fermentation bucket

Cracking open the fermentation bucket on bottling day revealed some sponge-coral look-a-likes floating around on the top of the brew. I have never seen this an any beer before, and other beers, based ...
0
votes
2answers
40 views

Chest freezer not working with Johnson analog control. Did I mess up or is the thing busted?

Just plugged a brand new chest freezer into a brand new Johnson analog set at 34 degrees (lagering). The chest freezer power lights lit up and I thought everything was fine. Checked the next day and ...
2
votes
4answers
82 views

Harvesting yeast

I just finished with my first brew and have collected the stuff left at the bottom of the primary in a well sanitized jar. 24 hours after in the refrigerator it has separated into two layers. One of ...
2
votes
2answers
90 views

How to achieve an “OJ looking” Pale Ale (a la Trillium/Tired Hands)

Brewing a Juicy, All Grain Pale Ale and looking to get the look of a Trillium/Tired hands "orange Juice looking" ale, meaning the hazy, turbid, slightly murky look (see pic below) The base will be ...
1
vote
2answers
64 views

White floaties at the top of each bottle

This is my first time brewing a batch of beer. At the top of each bottle there is a tiny amount of little while floaty things. The rest is super clear. I've tried to get a photo of the floaties, ...
3
votes
2answers
85 views

Why does my lactobacillus batch smell so bad?

I'm getting to be a fairly experienced brewer now but this is my first experiment with sours. I read about using lactobacillus from yoghurt so I thought I'd give it a bash. The process so far... ...
0
votes
3answers
55 views

Co2 shut-off valve

My 5lb co2 tank ran out after 2 uses. The 1/6 keg didn't even get kicked. Do u i need to turn the shut off to off to stop flow of co2 so it doesn't run out? Or do I have a leak?
3
votes
3answers
122 views

Do you need to boil un-hopped extract?

I'm doing an Epic Pale Ale clone with this partial grain kit. The kit includes two un-hopped liquid malt extract cans. Sterilisation aside, I want some clarification as to whether you should boil ...
0
votes
1answer
31 views

Help needed with recipe translation

I'm making the move from brewing all-grain kits to a "full fledged" recipe Weizen. However, I'm having trouble with some of the details: namely quantities and sparging. Some background: I've been ...
1
vote
2answers
38 views

Reactivate Yeast?

First time home brew. I followed instructions and pitched yeast into wort (which looked like mud) airated it a bit, placed in my basement with a cover over it. There was a bit of activity in the ...
1
vote
2answers
46 views

Starter wort volume = BEFORE or AFTER 10-15 minute boil

Being fairly new to used starters, I'm somewhat confused as to how much volume of water to boil when adding DME to create a starter. For instance, if the Kalkulator I'm using says to start with 2 L ...
2
votes
2answers
62 views

Longer boil time for high gravity?

I'm getting ready to brew an all grain 9.5% double IPA. I normally almost always boil for 60 minutes, but some research has indicated that for bigger beers like this, more water from the mash to start ...
1
vote
1answer
60 views

Brew in a bag partial boil

I was flipping through BrewDog's recently released catalog of their recipes and there are a couple I'd like to have a go at. I was originally going to ask how to convert some of the recipes to ...
1
vote
3answers
76 views

How representative is the taste of cider after primary fermentation?

I'm brewing a Wilko Pear cider kit. The method was to empty the can of juice into the FV and add 1.5kg of brewing sugar and enough water to bring it up to 23L. I started it off just under 3 weeks ago ...
4
votes
3answers
243 views

How to increase sweetness without adding body?

Most methods, like increasing mash temperature, adding oat flakes, or using lactose, increase body even more than sweetness. Are there any methods to increase sweetness only, without affecting body? ...
0
votes
1answer
38 views

What beer would showcase Castle Malting® Château Black Of Black?

I have 1kg of Château Black Of Black malt. Bought it without really planning, because it's description was appealing. Particularly: the flavour and aroma typical of the traditional Black malt ...
3
votes
1answer
74 views

Is using a large amount of low alpha hops for bittering a bad idea?

I'm going to brew a Kölsch soon with about 25 IBUs. I was planning on using Hallertau Hersbrucker for bittering. However, after I bought the hops I noticed they only have 2.3% alpha acid content. ...
0
votes
1answer
28 views

Proper target for dilution

I made a recipe that was supposed to have OG 1.062, FG 1.012 (ABV ~6.5%). I forgot to note the target volume in the recipe (just the pre-boil volume), and wound up with a wort with OG 1.077. I chose ...
2
votes
1answer
49 views

How would I go about creating a custom starter culture?

I'm interested in creating my own starter cultures. I've found a few facilities which offer to create probiotic formulations, in exact amounts, by kg and density but I would rather start with a ...
5
votes
3answers
61 views

Does lagering reduce yeast so much that bottle carbonation is effected?

My first lager (a German Pils) turned out quite good! From the keg, it's great, but the half dozen bottles I filled are completely flat!? I used a little more priming sugar per bottle than my usual ...
3
votes
6answers
204 views

My cooled wort got contaminated by tap water. What are the primary consequences of re-boiling?

One of the hose clamps for the cooling spiral malfunctioned, so my cooled wort got contaminated by roughly 10 liters of tap water (in a 55 L batch). This is a lager beer which will be stored for five ...
0
votes
1answer
34 views

Is my kombucha scoby safe?

My scoby has developed red flecks. There are only about 3 of them. Is it still ok? The rest of the scoby is the normal whitish beige color.
1
vote
4answers
37 views

First brew question

I've moved the brew into a casket after the initial 4 days after seeing that the overall yeast had nearly stopped working. The cask is pressurized as expected from the CO2 (now @10 days). However I ...
1
vote
1answer
54 views

Brewing with Molasses

I am using Molasses for brewing and I have problems getting the fermentation to start. There are no brewing supplies where I live and I would like to know if anyone can tell me of a household product ...
3
votes
1answer
33 views

under pitched (1st) yeast-aerate into fermenter on 2nd (new) pitch or no?

I brewed an all grain stout 2 weeks ago, OG was 1.087 which was almost spot on for where I'd hoped. However, I mis-calculated the pitch rate for my starter. Racked to secondary to dry hop with mint ...
3
votes
4answers
254 views

How much table sugar to use in bottling

Hi guys I'm new to home brewing I've brewed 3 ales so far but always used coopers carbonation drops, I've looked through lots of forums and most say to buy another bucket. I do not have the room for ...
2
votes
4answers
139 views

Temperature Probe placement on brew kettle

I have the opportunity to get some hardware for my Keggle and I am looking at a weldless sight glass with a T shape that will allow me to screw on a thermo probe compression fitting. If I buy it I ...
2
votes
1answer
39 views

Planning brewing towards an occasion over an extended period of time with regards to storage

When brewing for an occasion in the summer, like a wedding, an anniversary party, I might want to make several different kinds of beer. Neither me nor the average Joe necessarily have the time or ...
3
votes
2answers
76 views

Should a yeast starter be kept in the dark?

I started using a yeast starter for the last two beers. So far I haven't shielded it from the light. Should I? The first is currently aging - the second was pitched yesterday. I'm thinking light is ...
3
votes
2answers
82 views

Accidentally made blueberry wine - but is it safe?

I bought some bottled blueberries, and after eating most of them left the remainder in their liquid (a light syrup). After several months in the cupboard it's fizzy, alcoholic, and quite pleasant ...
1
vote
3answers
77 views

How to make a fermented, low-alcohol ginger beer to sell in a bar?

I'm about to make my first ever fermented ginger beer. I want to use it in the cocktail recipes of my bar, but it need to be at below 0.5% abv to be legal for me to produce and sell. My problem is ...
2
votes
3answers
102 views

Is my batch contaminated(“infected”)?

Its been fermenting for about 10 days, and I'm just now noticing these white spots. Is this what the start of an infection looks like? If so, is there anything I should do?
1
vote
1answer
51 views

Foam on top of fermentation keg

Hi guys it's my third brew I have done. I'm a bit worried about an infection. My brew is at day 7 and there is a lot of foam on the surface, also it doesn't smell like my first one( which was a ...
3
votes
1answer
64 views

How to Get Grape Jelly Flavor in Porter?

Brewed an All Grain Peanut Butter Porter using Pb2 and I am looking to get some grape jelly flavor in there. I used east Kent Goldings at 60, and that was it with a Belgian Ale yeast. Couldn't ...
2
votes
4answers
84 views

Brewing with fruit

I have an IPA recipe that makes heavy use of Mosaic and El Dorado hops. I think that adding some tropical fruit to the recipe would accentuate the hops quite well. I buy frozen mango a lot and was ...
1
vote
1answer
20 views

Poppet not sitting correctly in liquid post.

I'm having some real trouble getting the poppet to sit correctly in the liquid post of my keg. Below is an image with the poppet in: Notice that there is a sizable gap between the poppet o-ring ...
1
vote
1answer
55 views

What influences the finishing taste in your beer?

The beers that I tend to really like have that pleasant finishing taste before the after taste. What influences a beer's finish? I'd like to take some styles that I like that leave a little bit to ...
3
votes
3answers
92 views

How much does oxygen exposure to wort affect yeast being aerobic or anaerobic?

To the best of my understanding of making beer, wort must first be properly aerated to provide oxygen for the yeast to multiply when first added to the wort. After all the oxygen is consumed, the ...
1
vote
1answer
57 views

Sour, almost bitter mead

I made my first batch of mead a few years ago, and it tasted like nail-polish remover when I first tasted it. I put it away and forgot about it, then pulled it out about 6 months later when looking ...
2
votes
2answers
67 views

Nothing coming out of tap (ball lock corny keg)

I recently got a 5 gallon ball lock corny keg, but am having nothing but trouble with it. I was originally getting nothing but foam coming out of it, so I upgraded the liquid line from 5 feet to 10 ...
4
votes
2answers
86 views

How can I minimize methanol/fusel alcohols in wine?

I just started home brewing, have studied up on the issues associated with methanol/fusel alcohols, and I'm wondering if there are certain practices that can be used to minimize non-ethanol alcohols, ...
3
votes
2answers
70 views

First time homebrewing, odd film in jug (not on top of beer)

Here's a picture of what I'm talking about. So for reference, I got the Everyday IPA kit from Brooklyn Brew Shop for christmas, and I just got around to using it last week. This is day 4 of the ...
9
votes
5answers
121 views

Good homebrewing podcasts?

Does any one have suggestions on podcasts about homebrewing? Preferably a short excerpt about what topics they bring up. Thank you.
2
votes
2answers
36 views

Blackberry wine yeast?

I am making a one gallon batch of blackberry wine. What type of yeast would you recommend? I would like the wine to be on the sweet side. Thanks!
2
votes
2answers
63 views

Struggling with acetaldehyde

I recently started brewing and have completed three batches so far (Amber/Pale Ale). However, each batch seems to have that distinct green apple flavor to it. It's gone down a bit with each batch but ...
0
votes
0answers
17 views

What can I brew when it's hot outside? [duplicate]

My friend borrowed some of my hardware and was slow to give it back. Over two months slow. So I'm way behind my schedule and it's only about month of temperatures cool enough to get fine ale ...
1
vote
1answer
90 views

What exactly is the type of beer I made?

I'm a newbie just 3 weeks into brewing my first beer. Homebrewing is not very common where I live so I had to made do with what was available. I started with malt extract OG 1.075, yeast Safale Ale ...
4
votes
4answers
97 views

What can I use for a small-batch fermentation vessel?

I would appreciate if it was cheap. Also, I saw somewhere you could use a UTZ container from cheese balls. Has anyone tried that?

15 30 50 per page