1
vote
3answers
84 views

Overflowing yeast starter

I made a yeast starter last night with 1500 ml of water, 150 g DME and a Wyeast 1056 smack pack. After boiling, total volume was just under 1500 ml. I put it in a 2 liter erlenmeyer flask on a stir ...
2
votes
2answers
139 views

Beer Bug - How does this work and how can I replicate it?

"The BeerBugTM is a cloud connected digital hydrometer" I already have a RaspberryPi that records the temperature of wort and stabilizes wort temperatures via a relay and a Fermwrap. The pain is that ...
3
votes
1answer
67 views

does the fermenting process always produce enough gas to bubble the airlock?

does the fermenting process always produce enough gas to bubble the airlock? this batch has not bubbled (over 24 hrs)and the last batch I brewed did not bubble much at all but turned out alright.
1
vote
1answer
87 views

Estimating the ABV in finshed product

Is this a viable method?: In theory you can calculate an estimated ABV by using the formula 17*X%*YL. This means that 17 gr sugar produces 1% alc. in 1 liter mash. So if you know at what alc.% your ...
0
votes
1answer
29 views

What yeast for carbonating a lager?

We brewed a Dark Lager using Wyeast 2007. It fermented for two weeks and has been lagering for 3. When we bottle, we think we'll need to repitch to ensure the bottles carbonate. Thoughts on what ...
1
vote
2answers
49 views

How do we get this Imperial Wit to finish?

We brewed an imperial wit that wound up 1.070 OG. I used a 1.5L starter with Wyeast 3944, but I likely still underpitched. After a week fermenting at 68F/20C, gravity is still 1.035 and it's pretty ...
0
votes
1answer
85 views

Is there any reason to re-rack and wait another week after dry hopping before bottling?

Is there any reason to re-rack and wait another week after dry hopping before bottling? The only reason I can think of is for settling of residual dry hopped particulates. But if you don't syphon ...
1
vote
2answers
75 views

Are Wine Bottle Bombs Possible?

tl;dr - Can wine bottles explode? I've read that when making wine, if fermentation isn't finished, it moght result in a sparkling wine. In the worst case, the cork might get pushed out, due to extra ...
1
vote
1answer
27 views

How frequently can lead-free brass be cleaned with CIP chemicals (e.g. PBW) before it begins to corrode?

I'm using lead-free brass barb fittings until my budget gives me the thumbs-up on stainless. The only relevant information I could find is this BYO metallurgy article, which says: The reason that ...
1
vote
1answer
35 views

Aging beer/cider/mead in beer bottles for competition

So, I'm in a process of planning for the next year competitions. In fact, I'm little bit behind since I'm planning to do big brews (few meads and beers). I already had a similar thread about ...
3
votes
2answers
101 views

Which is better: old yeast from the primary fermentation or reused yeast from primary fermentation?

It's known that reuse yeast from early stages is better. But during the fermentation the reused yeast multiplies itself, producing newer cells. Said that, I'd like to know if it's better to use yeast ...
1
vote
2answers
52 views

Boil options with a small pot

I'm about to make my first brew (from a kit), it's a 25litre batch (6.5us gal). Following John Palmer's advice I will be doing a partial boil. But the biggest pot I have available is 6litres (8qt). ...
0
votes
2answers
56 views

Stalled Fermentation? Or too much body from high temp mash?

So I brewed a straight forward English style IPA with the following: O.G. 1.060 F.G. 1.015 (estimated from Beersmith) Current F.G. 1.020 10g Gypsum 11 lbs Maris Otter 1.5 lbs Crystal 30 1 oz ...
1
vote
1answer
49 views

green sludge floating

https://docs.google.com/file/d/0B3nIWsUoDjs2RVlsZ3FnaWdYRjQ/edit?usp=docslist_api I am brewing a double IPA. The beer is in the secondary and has been there for 10 days. I recorded 7.8% alc when I ...
1
vote
1answer
89 views

Keeping the keg lines and fittings clean

I recently purchased a keg, and I've got a couple questions about keeping the lines clean. Specifically when the keg isn't finished, as the lines are simple enough to clean along with the keg when ...
3
votes
3answers
257 views

Why less priming sugar in a mini keg?

I am used to bottling my beer and do bottle conditioning. However, I just bought a few 5l mini kegs for the next batch which is currently fermenting. From what I have read from different sources, you ...
2
votes
1answer
99 views

How low an original gravity is too low?

I just brewed this extract IPA. I had 4.6 gal in the fermentor when I measured original gravity at 1.053 (@80 degrees), on the low end of the target range for 5 gallons (target 1.059, or ...
7
votes
5answers
288 views

Can I leave my hydrometer in the carboy to tell when fermentation is complete?

I was wondering if anyone leaves a glass hydrometer in their carboy during primary fermentation so that you don't have to take samples. I figured it would be an easy way to tell that the SG has ...
8
votes
2answers
225 views

What makes a beer malty and sweet?

I've read multiple times now that "malty", as a taste, does not mean "sweet"; it is therefor possible to have a dry, malty brew, or a sweet, non malty brew. Is "malty" the same as "body", or is "body" ...
1
vote
2answers
54 views

How much Gelatin in grams to add post-fermentation?

I see recommendations to add anywhere from "1/2 teaspoon" to "1 table spoon" worth of gelatin as a fining agent. I'm surprised to see this, given that brewers on the internet tend to demand that hops, ...
2
votes
2answers
76 views

ceteris paribus, does mashing at a higher temperature lead to a higher final gravity?

I'm doing 6 lagers according to the Brulosophy Quick Lager method, where the temperature is raised to 65*F/18.3*C for the remainder of fermentation after attenuation has hit 50%. 2 of them have been ...
0
votes
0answers
9 views

Beer Carbonation [duplicate]

I'm having a little problem with carbonation. The problem comes in the moment I have to check If the carbonation is ok. I open some bottles and they have good carbonation, but some others don't have ...
1
vote
1answer
59 views

Is the air glug in a conical not causing oxidation?

This is likely a silly question to a lot of you but I'm trying to weigh the pros and cons, no matter how minor, of a conical before I make the jump. I'm maybe too paranoid about oxidation, but one of ...
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 ...
0
votes
1answer
64 views

Wine fermentation without yeast?

Apologies if this is a duplicate - wasn't able to find anything similar. Making a 3gal batch of strawberry wine. Poured sugar-water over fruit and set aside to cool. Been having problems with bugs ...
1
vote
2answers
124 views

Return samples from a fermtech wine/beer thief to a carboy

I just purchased this wine/beer thief so that I can take more regular samples over the course of fermentation. I plan to float my hydrometer directly in the tube of the thief, which requires me to ...
3
votes
1answer
80 views

What can I do with beer ruined by Chlorophenols

I made some beer and it is not nice. Ruined by Chlorophenols. So... is there anything I can do with it to make it usable in some form? I know it will not be drinkable but heck if I could clean the ...
1
vote
2answers
57 views

Second Fermentation In Water Bath

The room I use for fermenting is rather cold currently at around 8 degrees C, I had the idea to use a aquarium heater in a box of water to keep the temp around my bottles around 18 degrees, my ...
1
vote
1answer
38 views

Do I need to use finings again after restarting the fermentation?

I recently made a batch of red wine but because the wine was too sweet I restarted the fermentation as I was advised. Of course I will need to de-gas the wine again, do I also need to use finings ...
1
vote
1answer
35 views

How do I calculate a turbid mash schedule?

I'll use a real life recipe for my lambic that I've been brewing over the years to allow for an answer that posts both the methodology and mathematics while also providing the calculated quantities I ...
4
votes
5answers
238 views

How long should a carbonated bottle be refrigerated prior to drinking?

After I bottle my beers, I leave them on a shelving system to carbonate. Instead of throwing them all into the fridge, I just leave them on the shelves and move them individually into the fridge the ...
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
0answers
28 views

Is there a way to estimate the actual temperature where the yeast ferments without having a sensor inside the carboy? [duplicate]

I was reading an article on fermentation temperature control where it says, However, since yeast growth and fermentations are exothermic and therefore generate heat, figure that the temperature ...
1
vote
2answers
155 views

Priming sugar in kegs [duplicate]

Do you need to add priming sugar when moving beer to a keg? Will the CO2 from the system be enough to carbonate it?
0
votes
1answer
69 views

Over Carbonated

I just tried my first batch of home brew, and some of the bottles were over carbonated. What caused it and what can I do about it in the future?
1
vote
1answer
47 views

Using plastic drums for long term sour aging?

I have 15 gallon plastic drums, like what LME comes in. I would really like to use them to age my sours in but I'm concerned with O2 permeability. Has anyone tried this or have any good resources on ...
1
vote
2answers
53 views

Cooler mash tun: prevent leaks from faucet

I've add some mishaps with my standard Coleman-based mash tun, and I'm now left with a hole where the faucet was (some wort went inside the insulation, but I'd like to believe it won't impact ...
0
votes
1answer
35 views

What dimensions should a brew bag be for 5 gallon batches?

I began brewing BIAB with a starter kit for 1 gallon batches. I would like to move up to 5 gallon batches, but my original brew bag would be too small for the quantity of grains required. I know ...
0
votes
2answers
68 views

Foul tasting ale

I recently took up home brewing as a hobby and brewed my first (small) batch of ale. It was a simple recipe- boil a litre of water with a LOT of sugar and some lemon juice let it cool pitch in the ...
1
vote
1answer
29 views

Does it make sense to steep wheat in cold water as it is heating up?

I'm actually not talking about cold steeping. The recipe I'm using says Put 2.5 gallons of cold, filtered water into pot. Added malted wheat (in muslin bag) to pot and brought the water to 180 ...
3
votes
1answer
78 views

When brewing from extract recipes should one assume dry or liquid extract if unspecified?

When brewing from extract recipes (e.g. Day After 1040A Wheat) should one assume dry malt extract (DME) or liquid malt extract (LME) if unspecified?
2
votes
1answer
55 views

Is there a formula to determine at which temperature a given volume of beer at a given ABV will freeze?

I was hoping that someone had worked out a formula to determine at which temperature a given volume of beer, at a given ABV, for a given length of time, will freeze? I'm doing my first 6 lagers and ...
3
votes
1answer
74 views

How do I translate my water supply's “Total Hardness” to Mg and Ca or “Effective Hardness”?

My water supply comes through San Diego's Miramar treatment plant, and here's the data sheet. Here's the relevant part: Units Avg Range Total Hardness ppm 214 ...
3
votes
1answer
75 views

Kegerator taps stick when inactive

So I've noticed with my kegerator, if I don't pour a beer for a few days, the taps can get very sticky. So sticky sometimes that it actually takes a scary amount of force to pull the tap open to ...
4
votes
2answers
88 views

Adjusting Low Pre-boil Volume: Sparging More Water vs. Topping Off With Water

Sometimes I come up short on my pre-boil volume. I've read in a few places that, if this is the case, one should directly top off the wort with water before boiling instead of first running the water ...
3
votes
6answers
133 views

How can I get more consistent carbonation in bottles?

Some of my bottles usually turn out over carbonated, and some turn out under carbonated. Is there a good technique to get consistent carbonation? I imagine it is a function of both evenly distributed ...
1
vote
2answers
78 views

All Liquid Malt Extract without boiling

Is there any recipe for brewing a all Liquid Malt Extract without boiling? I'd like to make hop tea with some LME, lets say about 5l(1.3 gallons) and mix it with warm water and LME. This may ...
-1
votes
1answer
45 views

What is the benefit of a Fermentap kettle

I've seen a number of kettle add-ons and am just wondering what the benefits are? I saw a Hot Liquor Tank, false bottoms, etc.. I'm just interested in learning all I can. I currently just have a basic ...
0
votes
1answer
88 views

Fermenter is ready to explode

I am making my first "original recipe " beer. I've used proven recipes until now. This time I took what I learned and changed things up to create my own. Problem is that now that it's in the fermenter ...
3
votes
1answer
57 views

How to increase body of apple cider?

I have made an OG 1.060 apple cider (Gravenstein apples and added sugar), fermented with Red Star Pasteur Champagne yeast. It has fermented out to SG 1.002, has been stored for about 5 months, and has ...

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