5
votes
2answers
226 views

How to get rid of gas from mead?

I have brewed 5L of mead (1 part honey to 3 parts water). After 9 months I can no longer see any sedimentation in the bottle, however when I taste the mead I can feel it's a little sparkling (besides ...
3
votes
2answers
2k views

How to properly keep a warm kegged beer (short term)

This is a combination keg/carbonation/beer storage question. I have only fridge/freezer room for either a carboy or my (currently 1) keg. I have about half of the corny keg left of a light cream ...
5
votes
1answer
582 views

Any need to stop yeast before kegging?

I'm brewing to keg for the first time, finally. I am planning to force carbonate and was wondering: Are there was any steps I need to take to stop any active yeast before putting it in the keg and ...
4
votes
1answer
1k views

What's the minimum safe immersion time to sanitize something with StarSan?

How long should I keep something immersed in StarSan/swish it around for to ensure that it's as sanitized as I could reasonably hope it'll be? I know everyone has a rule of thumb for this (I use 1min ...
2
votes
2answers
409 views

Yeast Starter for a “Big Beer”

So I'm doing my first "Big Beer" this weekend. It's an Imperial IPA with an estimated OG of 1.096. I'm using Wyeast 1056 with yeast nutrient, a shot of pure O2 and intermittent shaking. Using ...
4
votes
2answers
2k views

Yeast for very high gravity (1.138) stout

I'm planning to brew a very high gravity stout. I'm expecting an OG between about 1.118 and 1.138 depending on how much my efficiency suffers. I've done this before with decent results, but I think I ...
5
votes
2answers
7k views

Benefits and drawbacks to different tubing types?

We're making some big upgrades to our homebrew system and one of them involves moving everything to 1/2" fittings and barbs. This means we need 1/2" tubing that will easily and reliably fit on the ...
5
votes
1answer
454 views

Additions to hard apple cider

Just put 5 gallons of hard apple cider in a better bottle to ferment. I would like to add some cinnamon, is there a good time and do I have to do anything special when I add it.
5
votes
1answer
372 views

Does white honey have greater effect on gravity?

A few weeks ago I made my first mead (actually a braggot). I ordered a 12 lb bucket of raw honey. To my surprise, when I opened it the honey inside was a creamy, almost foamy opaque white. It didn't ...
2
votes
2answers
654 views

Hard lemonade secondary fermentation

I successfully fermented a must of lemonade, dextrose and honey with EC 1118. It is good but very dry. I racked it into a secondary and added more lemonade concentrate for sweetness. My problem is I ...
7
votes
1answer
569 views

Can I make urwagwa?

Urwagwa is a popular beer in Rwanda made from bananas, and I'd like to brew some myself. The recipes and methods I've read online have some very traditional methods (e.g. Bury the bananas for a ...
0
votes
2answers
273 views

What brewing calendar tools are available?

I'm going to be bringing several styles to a wedding, but this same question would work if I wanted to brew several styles for a competition. We have a given date for the group of beers to be ready ...
2
votes
2answers
340 views

Adding strawberries to half of a batch - too much oxidation in carboy?

I am currently fermenting a blonde ale, and I was thinking of adding strawberries after primary fermentation. However I don't want a full batch of stawberry ale, so I plan to rack only half of the 5 ...
1
vote
4answers
573 views

Can carbonate reducing solution lead to off flavours?

I live in an area with very high alkalinity ~ 320 mg / l CaCO3. I am planing on using Carbonate Reducing Solution CRS to bring the alkality down to acceptable levels for pale ales. To lower the ...
4
votes
2answers
1k views

How to safely remove mold from corks?

I have a mead that has been sitting bottled in a cool underground closet for about a year, and the corks appear to have some mold growing on the outside. Apparently the closet is a bit more moist ...
6
votes
1answer
134 views

Kegging and less-than-keg-sized batches

What are the drawbacks (if any) of using a 4-gallon batch with a 5-gallon kegging system? And what if the batch is only two gallons?
5
votes
1answer
2k views

How to identify a brett contamination

I brewed a single hop American pale ale with palisade. It's not the greatest beer in the world, but seemed passable to me. Another brewer tasted it and thought he picked up brett in it. Palmer ...
7
votes
2answers
7k views

What is a protein rest?

I am new to all grain brewing and mashing, however I am about to brew a Belgian Witbier (Northern Brewer all grain kit) and I have a question about the mash schedule. I have only done a single step ...
4
votes
2answers
346 views

Estery fruit flavors in my vanilla bourbon imperial porter

I'm still pretty new to home brewing, so I'm sure I made about a hundred mistakes with this beer. I brewed a 1.079 OG imperial porter, and used Safale 05 (only one pack, unfortunately). First of all, ...
3
votes
2answers
451 views

Does a malt “late addition” affect OG?

I'm following a recipe from a book for an IPA that calls for the following (simplified) steps: Boil water (3G/11L) Add Light DME (1lb/450g) & return to boil Add hops At 45 mins, add LME ...
10
votes
3answers
402 views

Need help accenting the “clove” character of my Hefes

So I enjoy the heck outa making Hefeweizens. Its a great style and very wonderful when fresh. However, my Hefe's never seem to hit that "clove" note properly, they always lean much more towards the ...
2
votes
2answers
241 views

Should I rack lager before pitching yeast?

Yesterday I brewed my first Lager. I chilled the wort to about 72 degrees and figured i should get it colder before pitching. So i got the wort into a carboy and then got the carboy into to the ...
4
votes
3answers
1k views

Brettanomyces and Bottle Conditioning

When working with brettanomyces "Brett" should I adjust the amount of priming sugar I use? Does brett have any affect on quantity or quality (fineness of bubbles etc.) of carbonation in the bottle? ...
1
vote
2answers
545 views

What bourbons work well for flavoring beer?

Background: I am a large fan of bourbon flavored beers and have flavored a number of my homebrews with various bourbons with a wide range of results. Question: What bourbons/whiskies result in a ...
5
votes
3answers
2k views

What is the best way to flavor beer with Oak?

Background: I've purchased some lovely dark roasted oak chips that I plan on soaking in bourbon and using to flavor an Irish Red. Friends of mine who have seasoned their beer on oak chips claim that ...
4
votes
1answer
847 views

Does batch size affect evaporation rate?

If I brew a 5 gallon batch and a 15 gallon batch on the same system, would I see a different hourly evaporation rate between the two batches? For the sake of the question assume all other variables ...
3
votes
2answers
202 views

(Should) my keg floweth over?

So, I kegged my first time (straight from a 3.5wk primary vs 2wk, which I recommend). I tried a little bit of the "force carb", i.e. set to 25-30psi and agitate the keg until I didn't hear any more ...
9
votes
2answers
1k views

Brett, Pedio, Lacto. Reuse and kegging

I have 6 gallons of a bretted whit that has been sitting in the basement for 8 months and a Pedio/Lacto/Brett Dubbel that has been working for about 7 months. If I wanted to reuse these cultures ...
5
votes
2answers
1k views

Are German Merkur or Herkules hops noble enough to sub in a Pilsener?

On an impulse last week I picked up some German Merkur and Herkules hops from the LHBS to use as flavoring and aroma hops in a pilsner, because I thought they might be an interesting twist. But now ...
1
vote
2answers
126 views

Attribute taste variation to volume of bottle?

This is not exactly a home brew question but this site seems to be the best fit in the stack exchange network for it. You can home brew the beer in question with a kit produced by the brewery though ...
2
votes
1answer
195 views

Salty Starter. From Gypsum?

I'm using gypsum for the first time in an IPA I'm brewing in few days. I made a starter today and thought.... since it's a hopped started, why not add a pinch of gypsum. I used PDME and yeast nutrient ...
3
votes
1answer
389 views

Re-using the yeast cake for another brew!

Just finishing up a American Ale and was told by another homebrewer that I could use the yeast cake in the fermentor to brew a hard apple cider when I transfered the beer to bottles for conditioning. ...
1
vote
1answer
178 views

Are firestone soda kegs still available at scrapyards

Years (10+) ago I collected a fair quantity of my firestone kegs by going to a local metal scrap yard and buying them for about a $1 each. Geographical area aside, are there still old soda kegs ...
2
votes
2answers
245 views

Lower temp Mash-out

While I was making an AG batch this weekend I had a 154 degree mash for 60 min but my mash-out temp only got up to 162 instead of 170. What sort of effect will this low mash-out temp have on the beer? ...
2
votes
1answer
535 views

Converting Hops in All-Grain to Extract Recipe

I have this All-Grain recipe that I'm converting to Extract. Do you basically just increase the hops until the IBUs match the original measurement? I've gotten the OG fairly close and the SRM is a ...
1
vote
1answer
108 views

What posted recipes have you personally brewed multiple times and have had success with? [closed]

Brewing recipies posted online are very numerous, but I get the feeling that a lot of them might be 'ideas', and maybe have never been even brewed. I'm sure some members here have had success with ...
7
votes
4answers
14k views

How to best grind grain at home?

I buy most of my grain un-ground in bulk, because I don’t have a car my local HBS is way across town. Before brewing, I’ve been grinding grain using a food processor (with blades) until each kernel ...
2
votes
2answers
275 views

What should I do with this 1-lb brick of maple sugar?

Last year I was in Quebec with family and I picked up a 500-gram (1-lb) brick of maple sugar from the marketplace. This stuff is so hard that the locals use a cheese grater on it. It was cheap too. ...
2
votes
1answer
634 views

Why are there flakes in my beer after 5 days?

I am currently brewing my first batch of beer and I have been checking on the temperature every day. Up until now the top of the beer looked normal and was fermenting as I expect. Today however, I ...
1
vote
4answers
620 views

Chilling wort using ice packs

I now have an immersion wort chiller, it does a pretty decent job chilling boiling wort to around 85-90F very fast, about 5 minutes, but from there to 65-70 it takes a lot, maybe 15 minutes more and I ...
5
votes
7answers
7k views

Is there a technique which prevents the deposit of sediment at the bottom of bottles?

Every beer I've brewed and have seen done by others has had a sediment form at the bottom of the bottles. Is there some common mistake that I and others are making which is causing this to happen? ...
7
votes
4answers
563 views

Style Question: How does a stout become a porter?

Have never made a porter, but may have done so by accident. Was trying to make an American coffee stout, but haven't done much extract brewing in awhile, and probably didn't have enough water volume ...
5
votes
1answer
525 views

Raising fermentation temperature

I recently upgraded my system to include temperature control, and I had fermenting a brown ale at 67 degrees for about 6 days. Took a gravity reading last night, and it was at 1.014 (down from ...
6
votes
2answers
3k views

Is it okay to move the beer while its fermenting?

I just started my very first batch of beer, so I am a big noobie. Earlier today I checked the temperature of the keg and it seemed a little high (74F) so I decided to try moving it somewhere else. ...
2
votes
2answers
363 views

Scaling from partial boil recipe to full

So for the NB Innkeeper, I've read the ibu's should be mid 30's, and their extract kits account for partial boil. The same additions once scaled for a 6 gallon boil shoots to mid 40's. I'm guessing ...
2
votes
1answer
299 views

Old DME and Yeast Starters

I just made a yeast starter for my upcoming brew and I realize the bag I was using for DME was pushing a year old and hasn't been through prime storing conditions. It got mixed in with my other stuff ...
3
votes
2answers
753 views

BIAB efficiency

I have been doing some batch sparging with the Denny Conn method, and it works great! I also wanted to try, in the days that I want a slightly shorter brew day or a smaller experimental recipe, a ...
1
vote
3answers
256 views

Increased Magnum hops in a Fat Tire Clone

So I brewed the book "Beer Captured"'s Fat Tire Clone the other day. I made a few slight variations. One being I used Wyeast 1056 instead of a Belgian Yeast because I figured since it's not a Belgian ...
2
votes
1answer
293 views

Mash rests and water to grist ratio

I am planning brewing a recipe I found of a porter that I am really excited about. The original recipe says that you should do a rest at temperature below final mash temperature for a bit. After some ...
5
votes
4answers
2k views

Mash Efficiency vs Brewhouse Efficiency

I'm trying to understand the difference between Mash Efficiency and Brewhouse Efficiency. Is Brewhouse Efficiency essentially the efficiency of Mashing AND Lautering, whereas Mash efficiency would be ...

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