1
vote
2answers
2k views

When using campden tablets to dechlorinate water, how much sulfite makes it into the final beer?

I have a friend who is allergic to sulfites in wine, so he sticks to drinking beer. I use campden tablets to dechlorinate my water, at a rate of one tablet per 10 gallons. How much sulfite makes it ...
6
votes
9answers
5k views

Types of bottles I can use for beer

Can I use my old water bottles to bottle my beer? Like Dasani or Aquafina type water bottles.
2
votes
2answers
427 views

storing bottles

Simple question: How do you store a lot of bottles (empty and full) in a small space? I get a lot of bottles from friends, often arriving to me in 6-packs, and I have some odds and ends (i.e. 500mL, ...
2
votes
1answer
1k views

Hard cider with preservatives

All the guides say to use Apple Cider without preservatives because they will kill off the yeast. Preservative-free is obviously ideal, however I already bought cider with preservatives. Is there ...
1
vote
2answers
393 views

Yeast on primary fermenting foam [duplicate]

Possible Duplicate: Day 2 of Primary Fermentation of beer Is this what it should look like day 2? I sprinkled the yeast on top yesterday, and today it looks like it foamed a bit and looks ...
1
vote
1answer
459 views

Day 2 of Primary Fermentation of beer

Is this what my primary fermentation should look like after a day??? It looks like my yeast has been sitting on top of foam..
5
votes
3answers
6k views

How do I reduce the amount of head when dispensing from a keg?

I just got a couple of used kegs from a former brew club member, he had to move away and sell all his brewing supplies :-( The good news was that I picked up two kegs, a CO2 tank and all the required ...
5
votes
3answers
851 views

How do I know if I should repitch at bottling?

My strongest homebrew batch to date is now in secondary, and I'm looking ahead to bottling. My O.G. was 1.072, and I think there's a reasonable chance that the final alcohol content will be 8% A.B.V. ...
3
votes
1answer
5k views

Alternatives to campden tablets

I'd heard (3rd-hand information, don't know how reliable it is) that aspirin (Bayer's original brand) can be used as a suitable substitute for campden tablets. Does anyone know how well this works? I ...
6
votes
2answers
2k views

What effect does cooling, then warming have on finished beer?

The common wisdom I have known is that cooling, warming, then cooling beer again would cause it to "skunk." I now know that skunky flavors are typically the result of exposure to light, not ...
3
votes
1answer
167 views

Are my aged hops ready?

I've got about 3oz of cascade hops that spent 2 years in the freezer before I decided around January 2011 to take them out, put them in a paper bag, and let them sit at room temperature to age so I ...
3
votes
1answer
234 views

What is considered to be a reasonable temperature rate change in a HERMS or RIMS system?

When brewers speak of their mashing techniques using mash temperature controlling technology, they sometimes make claims as to how fast they can get their mash from temperature 'A' to temperature 'B', ...
4
votes
1answer
546 views

What's the maximum mash time?

In this question, Basic Brewing Radio was quoted as saying longer mashes (up to 90 minutes) were "better". It seems as if there are practical limitations with maintaining temperature, as well as just ...
6
votes
1answer
184 views

Can the final gravity be multiplied by the ratio of beer to water?

If one ends-up with, say, half as much beer as needed to float the hydrometer, is dilution a viable way to get a measurement? For instance, if one carefully measured the volume of available beer ...
11
votes
3answers
746 views

How long do I need to maintain my fermentation temperature?

Do I need to maintain my desired temperature until bottling or take it out of the "ferm chamber" after initial fermentation is done? What about with long term brews such as sours?
2
votes
1answer
226 views

After how long of a boil will LPT1 and other head retention proteins denature?

I've read that certain proteins denatured during the wort boil is responsible for causing great, delicious foam. I don't get me no foam. I'm also doing partial boils using extract. So my question ...
5
votes
4answers
4k views

How long will carbonation “hold” in a growler?

I purchased a commercially filled growler today, and it doesn't appear to have the plastic "growler" lid that I usually get when getting one filled at a taproom or beer store. It has a thin metal ...
4
votes
2answers
2k views

How long will recipe kits with the yeast keep fresh?

I use recipe kits to brew five gallon batches of homebrew and would like to purchase a kit and keep it around during the winter to have when we are snowbound. My question is how long will they be good ...
3
votes
6answers
1k views

How should I mash my grapes?

I'm mashing a small quantity (~3 buckets) of grapes to make wine. I haven't any special equipment, and don't really want to buy any. What should I do to mash the grapes?
7
votes
2answers
3k views

Fast versus Slow Fermentation

So I pitched a cider and the yeast blitzed through the batch in 48 hours (SG=1.050, FG=1.000). I noticed that the temperature went from 72F to over 76F during the fermentation (I really don't have a ...
5
votes
3answers
211 views

Where did the hops go?

A few weeks ago, I pulled some of an IPA I was making and force carbonated it so my friend and I could try some. While it was not the bitterest I have tasted, it was definitely an IPA. I bottled the ...
3
votes
2answers
8k views

What number of IBU is standard for some commercial IPAs?

I'm in the process of formulating a recipe for my first IPA, but there is an extremely wide range of bitterness on most scales - something like 40 - 120. I have no idea if I like beer in the lower or ...
1
vote
5answers
1k views

Northern Brewer or Midwest Supplies kits?

My intent is not to start an emotional series of responses, but rather to understand the general feelings about recipe kits from Northern Brewer and Midwest. Personally, I have had good luck with ...
6
votes
4answers
1k views

Are yeast “cold packs” really worth the extra cost?

Okay, so I understand the intent of the cold pack when shipping liquid yeast during very warm climates, but I assume that the useful cooling offered is very minimal compared to the temperature ...
6
votes
3answers
1k views

Effects of pectin

I often see recipes (usually for fruit mead or beer) warning against boiling fruit for fear that it will release pectin. I know that this is important for making jam, and bad for home brewing. What I ...
4
votes
2answers
261 views

How to correct Mead with too much citrus?

I put 5 oranges into my first 5 gallon mead and after 3 weeks it tastes overpoweringly like grapefruit. I don't like grapefruit. At 10 days, I racked 2 gallons into a carboy with 2 lb of mulberry ...
5
votes
1answer
1k views

Cider apples: what's in the foam on top of my juice?

When I juice tart apples (cored and peeled, centrifugal planer type juicer), I get cloudy juice and lots of mealy foam on top. The bubbles are tough. They last for days and I can freeze the foam. ...
5
votes
2answers
281 views

Homemade Pumpkin Spice (whole spice)

I would like to use whole, lightly crushed spices for a pumpkin ale. I have (so far) had no luck finding a good recipe for the mix. While the ingredients themselves are up to personal taste ...
8
votes
3answers
1k views

What are the effects of storing hops in the freezer?

Two months ago I brewed an ale with three hops - cascade, northern brewer and saaz. I immediately put them in the freezer, but want to know how to best use them (if there has been any degredation). ...
4
votes
1answer
322 views

Modifying flavors during bottling?

Almost two weeks since brew day, hydrometer with the same reading everyday so I guess Sunday will be the bottling day. I've tried a bit of the beer after taking out some for measurement purposes. ...
7
votes
1answer
665 views

What's the best technique to add rosemary to a beer?

I'd like to brew a pale ale with rosemary and am looking for the right technique. I've read various techniques from adding it late in the boil to adding it in the secondary. What technique have you ...
11
votes
2answers
14k views

What is wet hopping and how does it differ from dry?

Specifically what types of beer would you use wet hopping for and how does it affect the flavor/process differently than dry hopping a beer?
5
votes
3answers
447 views

Autosiphon not sealing

While racking beer to kegs today, my autosiphon started leaking air. Bubbles started at the bottom, and went throughout the tube. I assume that this is due to a poor seal between the pump portion ...
6
votes
1answer
160 views

Coriander steep technique

If I crack or grind coriander for a steep at the end of a boil, will it settle out or should I pour through a strainer when transferring to to primary? Should I add before or after flameout?
5
votes
3answers
175 views

Splitting whole hops in half

When using whole, wet hops (or maybe even dried for that matter), is there any disadvantage to splitting the cones in half? Is there any data available to support splitting them in the first place, ...
4
votes
2answers
469 views

Increasing Malt Aroma

How does one get more malt aroma out of a recipe? If I want more roasty aroma I know I can add more roasted malt. But eventually, there is appoint where I can't have too much or the recipe itself ...
4
votes
1answer
700 views

IPA: When to Bottle

My IPA was in the primary for 10 days and gravity readings where steady before racking to the secondary. It’s been in the secondary for 13 days now and emits one bubble every 75 seconds on average. ...
6
votes
2answers
637 views

Are residual starches bad for the beer?

I was reading another question here and it appears that the consensus is that the iodine test isn't all that useful if your recipe is good. But, while reading through everything, I had a thought: if ...
3
votes
3answers
2k views

Is it normal for one side of a two-piece (s-shaped) airlock to be empty during fermentation?

I have always used either a blowoff tube or a three-piece airlock (one with the small, floating cap on the exhaust tube) for fermentation. Today's batch is my first using the two-piece (S-shaped) ...
9
votes
5answers
509 views

Dry malting - a crazy idea?

A lot of talk is about dry-hopping in order to bring out the aroma of hops lost during the boiling process. Could a similar approach be used for malt? That is, could the addition of crushed grains to ...
6
votes
1answer
788 views

Cherry Chocolate Hard Apple Cider

It's cider brewing time of the year and I'm thinking of doing a cherry chocolate cider. My question is whether I should boil the cherries and chocolate nibs in a portions of the cider prior to ...
6
votes
4answers
648 views

How to estimate yeast starter viability when using stir plate?

I have just started a transition to making yeast starters and also using a homemade stir plate and am curious how to estimate the viability of the yeast when using this method. Normally, there are ...
11
votes
3answers
2k views

What are the advantages and disadvantages of transferring to a secondary vs. a long primary?

The conventional wisdom in homebrewing has been challenged in recent years. This wisdom held that a beer should be transferred from the primary fermentation vessel to a secondary one after 7-10 days. ...
4
votes
1answer
673 views

What can be used to keep aphids off of hops without ruining the taste of beer?

I planted my first rhizome this year to try my hand at hop growing. To my surprise the plant flourished and was ready to yield at least a half pound of hops. To my great sadness I awoke this morning ...
9
votes
1answer
3k views

Hop burst technique & bitterness calculation

A friend asked me the other day what the "hop burst" technique was and how to calculate the amount of hops required in a recipe. I made some vague statements about late addition of hops and left it at ...
9
votes
3answers
328 views

Water PH level and the effect on original gravity

What effect, if any, does the pH level of my water have on OG?
6
votes
2answers
327 views

what could be going on? 1065 to 1010 in 3 days and a half

This is just my first batch so I'm a complete newbie. I'm brewing a dry euro brown ale (grain + multiextract) and the temperature is between 57-67 f, but my bucket doesn't have a thermometer but I ...
7
votes
2answers
2k views

Recommendations for Simple, Hoppy IPA

I'm a very new brewer, just cracked my first beer of my first batch tonight, which was a Coopers IPA. The beer was quite a bit better than I had expected for a first-time, but did not taste much like ...
9
votes
2answers
2k views

does starsan kill yeast

Is Starsan effective against yeast? After resuming homebrewing again after a 2 year break, I started having pellicle appearing on my starters (after fermentation had completed), which has now spread ...
8
votes
2answers
685 views

Fruit Beer: When to rack to secondary?

Right now, I'm working on a peach wheat beer. I pitched about 5 days ago now, and the airlock stopped bubbling yesterday. I'm going to do a gravity reading later on today to see if it's finished. My ...

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