0
votes
2answers
1k views

Adding a spigot to a fermentation bucket what is a good height?

I'm brewing on board a boat, so nothing here is ideal. I'm just trying to reduce some equipment and simplify the process. I want to add a spigot to the fermenter that will hold about 3.5 - 4 gallons....
2
votes
2answers
314 views

What is the effect of conversion efficiency on your brew?

I keep hearing about how we should try and keep our conversion efficiency high, but what exactly does it affect? Is a lower conversion efficiency beer bad?
6
votes
2answers
3k views

How do I measure the alcohol of a fruit beer?

According to some recipes I have seen, a simple way to make a fruit beer is to make a regular "base" beer, and then rack it on top of the fruit after about a week of fermentation. In that case, how ...
3
votes
1answer
294 views

Can you brew an all-grains recipe without brewing a full volume

I've been searching online and reading up on all-grains brewing and it seems like most places have indicated that all-grains receipes requires mashing at the full batch size. Ie. If I want to make a ...
2
votes
1answer
407 views

Can boiling the entire mash achieve results similar to decoction?

With an automated mash setup, it could be fairly easy to bring the mash to a boil and cool it. I'm wondering if this could be used to replicate the results of a decoction. If mash thickness is ...
3
votes
1answer
1k views

Hop extract substitution

I have a recipe that calls for 10ml of hop extract at 90 minutes. My local homebrew store does not sell hop extract. Since it is a bittering charge, what is the calculation used to convert 10ml of ...
2
votes
1answer
157 views

List of Errors in Fix's Principles of Brewing Science

Several sources claim that the Fix classic Principles of Brewing Science has several errors; however, there doesn't seem to be any comprehensive list of what is incorrect. Where can I find a ...
1
vote
2answers
804 views

High OG content for yeast

I had a higher than expected OG in my homebrew. It was estimated to come out to 1.060 but instead ended up at 1.076. The back of the yeast I used said that it is good in a brew of up to 1.060 OG. The ...
0
votes
1answer
87 views

Oily Beer - Can I get the head back?

I'm refining a recipe for a chocolate wheat ale. I'm using 2 pounds of chocolate malt, which seems to be exceptionally oily, effectively killing the head. It still has carbonation, just no head. Any ...
1
vote
3answers
237 views

I have a keg, now what?

A co-worker of mine had a roommate move out and leave his brewing stuff behind, including two 5 gallon kegs (pictured below). Co-worker ended up giving them to me for free. Obviously you need a CO2 ...
0
votes
1answer
49 views

Honey addition to dunkel

I have a dunkel recipe and I wanted to know if I could simply add honey to the wort making process to add flavor and raise the OG. I am not planning to take anything out as substitution. Are there any ...
2
votes
4answers
6k views

Calculating carbon dioxide production during fermentation

I know yeast ferments sugars into alcohol at a predictable rate, but is the same is true for carbon dioxide? Since I know the amount of sugars fermented though my gravity readings, shouldn't it be ...
4
votes
3answers
2k views

Going Below Optimum Yeast Temperatures (For Ale in Particular)

So I understand that going above the optimum yeast temperature specified is a bad thing and will cause major off flavors. But what happens when you go underneath it? For example, I am currently ...
2
votes
3answers
889 views

My ferment has small black specs in it, is this an infection?

This seems to be very similar to this question about hop seeds but I have not used fresh hops, I used pellet centennial hops purchased vacuum packed and frozen from homebrew shop. Ingredients (1 ...
1
vote
1answer
3k views

Flat beer. Not enough priming sugar?

I'm new to this blog and brewing. Recently i put down my first Coopers Real Ale. All went well, great flavor but flat to very slight carbonation in bottles. 1.5 tsp in 1250ml and .5 tsp in 750ml ...
1
vote
2answers
109 views

Stir fruit in cherry wheat?

My first fruit beer... I have just racked a wheat beer base onto a secondary of food blended frozen cherries. Am I ok to give this a bit of a stir now and again? Im aware introducing too much oxygen ...
1
vote
1answer
159 views

Wine Brewing on Lees (Sur lie)

I have recently learned about Light Lees Protocol and was wondering if someone would be able to relate some practical anecdotal experience. Is there a substantial difference in quality if you ...
6
votes
2answers
249 views

interesting formation in fermenting beer

Anyone have a clue what these formations are in my Kolsch style beer? Been in secondary for about 3 weeks due primarily to lazyness. I cleared with gelatin about two weeks ago and it's nice and clear ...
0
votes
1answer
598 views

Brewing with a concentrated wort

I'm living in a condo with no outdoors space and a mere 12" clearing on my stovetop. One-gallon all-grain batches are easy, but I'm trying to figure out some logistics for going larger... aside from ...
4
votes
1answer
193 views

no carbonation and a few bottle-bombs

I bottled about a month and a half ago. Every bottle I tried has had no carbonation. But I just opened up a bottle and it was over carbonated, and it almost exploded out of the bottle. I had this ...
1
vote
1answer
1k views

Why does my beer have a separate water aftertaste?

I'm new to the world of homebrewing, having completed 2 batches. Both batches have been 'recipe in a box' kind of beers from Brewer's Best. The first was an Imperial Nut Brown Ale, and the second was ...
1
vote
4answers
815 views

For a Swamp Cooler, what alternatives are there to Bleach, Vodka, and Star San?

I use a swamp cooler to keep my fermentation cool: a bucket full of water where my carboy or bucket goes in, and a t-shirt draped over the carboy/bucket with a fan pointed at it. One room has two ...
4
votes
4answers
510 views

Can forced air be used effectively to cool a second chamber from a keezer?

Would it be possible and effective, without causing undue stress to the keezer, to temperature control a second insulated chamber? I would like to be able to control fermentation temps and/or run ...
1
vote
2answers
225 views

What are the differences between mashing and steeping grains in preparation

What is the difference between mashing and steeping grains in terms of preparation style or is "mashing" and "steeping" just word semantics?
5
votes
1answer
268 views

How might trub effect taking original gravity?

For the beer that I brewed this past weekend, I finally remembered to take an Original Gravity reading. Unlike my previous last three attempts, I actually had a little more than my target 1 gallon, ...
2
votes
3answers
875 views

How big of a Noob am I? Or, What to Do when You spill a stir-bar in your 5-gallon bucket

So 24 hours ago I made my first yeast starter, ever. I built a homemade stir plate. Today I was feeling like a boss because of this and simply dumped the 2L flask into the 5gallon wort I spent all ...
4
votes
2answers
11k views

“White wheat” vs “wheat malt” vs “flaked wheat”?

I was looking for flaked wheat at my LHBS and they were out. My recipe called for roughly equal amounts of wheat malt and flaked wheat. The LHBS guy told me to use white wheat malt as a substitute. He ...
1
vote
1answer
558 views

Yeast Starter Vortex Size

I've read online that the size of the vortex in a yeast starter does not matter. Why is this true? When I was experimenting with water yesterday, I created a monster vortex (very cool) and could see ...
1
vote
2answers
754 views

Total Volume of Yeast Starter in Regards to Evaporation from Boiling Wort

Today I did my first yeast starter. I purchased the 2000mL flask and DME from northernbrewer, and it came with instructions for doing both 1000mL and 2000mL batches. It suggests 1000mL for 5 gallons ...
1
vote
4answers
2k views

How do you add Red Pepper to beer?

I want to try brewing a beer infused with Red Pepper. My original idea was to infuse it with Tabasco sauce but have read about it going wrong or having a vinegar taste. Being from Louisiana I feel ...
3
votes
2answers
2k views

Effect of priming with honey

How prominent might I expect the flavors of honey to be, if used as a priming element for beer? I am thinking about it in terms of an all-grain pale ale variation, perhaps with honey or biscuit malt ...
2
votes
1answer
1k views

bottles not fermented after 3 weeks of conditioning. Good or bad?

It's been three weeks, and my impatience has had me crack one bottle on days 7, 14, and now 20. There's no carbonation in these bottles, and it doesn't appear to be getting any better over the weeks. ...
7
votes
1answer
3k views

How long can milled grain be stored?

At the rate that I'm going, I'm doing a homebrew roughly every second weekend. (Fun!) I will end up with a small stock of hops, and yeast I can keep around in the fridge for a while if I buy a few ...
3
votes
2answers
224 views

I bought a small 1 liter CO2 gas tank for carbonating drinks, where could I start to find a regulator valve for this tank?

I need to modify this tank with a valve/pressure controler so I can use it to carbonate drinks. Images of the tank included. I would order online but i have no specification to get data from. What ...
6
votes
6answers
2k views

Networked/Connected Thermometer for Measuring Water in Swamp Cooler

I was hoping to put together an information system that could measure the temperature of the water in a bucket where I place my fermenting-bucket and notify my smart phone when I need to replace the ...
4
votes
2answers
938 views

Determining beer quantity when FG and weight are known

In making the assumption that given the final gravity and physical weight of beer (or any liquid for that matter), that you can find the total quantity, what is the calculation necessary for ...
1
vote
2answers
680 views

Old malt extract (liquid) for a yeast starter

So by old I'm talking maybe ten years! I was cleaning and found quite a bit of LME gifted to me with all my original homebrew equipment. I was mid-swing into the trash can when I wondered if maybe I ...
6
votes
1answer
542 views

Is this a bottle bomb waiting to happen?

Planning a strong & sweet Belgian style ale, I expected OG to be as high as 1.096. Because of my extremely amateur setup, I used two pots instead of one big one for the boil (between them both I ...
1
vote
1answer
577 views

Why did my airlock overflow?

Why did this happen? Is this bad? Aside from wasting beer, it seems to me that this would invite infection? If it means anything, I smelled the airlock and it seemed mostly vinegar, but tasting the ...
1
vote
2answers
481 views

Non-plastic siphon tube

I know that some people say that PVC is fine for racking tubes, but I have someone who is looking for an alternative--HDPE or PP would be acceptable but not preferred. Since PVC is the only type of ...
2
votes
3answers
476 views

Too much sweetness and banana like aroma/taste

I've been brewing 6 batches of Ale and I've had problems with sweetness and banana like aroma and taste (esters probably). I think the problem is the fermentation temperature. My fermentation bucket ...
0
votes
1answer
211 views

black lager and diacetyl rest

I am doing a black lager and was wanting to do a rest. I read the instructions wrong and placed it in the secondary. Is it too late to do the rest? Is the new added oxygen going to actually make it ...
1
vote
1answer
793 views

Flowers of Wine (Problem)

Context: I am currently working on a batch of jalapeno-cranberry wine. It's been in primary for five days so far and I am beginning to suspect I have flowers in my wine. I was not too concerned ...
3
votes
3answers
1k views

Oxidization during transfer

It has become clear that I need to practice my transfer techniques; I just completed a primary-to-secondary transfer which involved what I'm guessing is a fairly significant amount of aeration. ...
6
votes
3answers
2k views

Light & fermenting

Soooo, I know that sunlight is harmful to beer. I am bottling into brown glass, so that part is covered. But for primary fermenting, I'm using a clear glass carboy, and I'm keeping that in a closet. ...
4
votes
2answers
438 views

Why does my witbier stink?

I've searched far and wide and can't find a good answer. Seems to be a lot of talk about the sulphur smell I noticed during fermentation, but this is a bit different. Brewed this masterpiece up and ...
3
votes
2answers
3k views

Ginger beer that lasts

I want to make a batch of alcoholic ginger beer. However, I know from past experience that one problem with ginger beer is that the bulk of the fermentation happens in the bottles, and I can't drink ...
2
votes
1answer
240 views

Yeast starter left out of refrigerator, is it OK?

I created a yeast starter from some yeast from my primary fermenter and some DME following standard steps and the fermentation looked great. However, I went on vacation and forgot to put my yeast ...
2
votes
1answer
330 views

Brewing with brettanomyces bruxellensis

I got a good deal with some White Labs yeasts, including one Brettanomyces bruxellensis (WLP650), and I really don't know how to brew with it. Should I use it only for secondary or could I made a ...
5
votes
1answer
257 views

Is cold CO2 required for proper kegerator?

I've seen most in-home kegerators have the CO2 tank and regulator inside the fridge. But I remember from my bar-working days that the CO2 tank was outside the fridge. Does this really make a ...

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