3
votes
3answers
4k views

How long can homebrew stay in the primary fermenter?

I just put down my first brew and should have bottled it last week but had something come up. How long will it be good for? If I bottle it this weekend will it still be good or is there something I ...
3
votes
2answers
755 views

can I fix an oversparged brew?

I've been a batch sparger for many years, but after moving from propane to electric, the new rig can also fly sparge, so I've been trying that. The first two beers came out with a permanent haze, ...
7
votes
2answers
1k views

Yeast nutrient schedule for meads?

Somewhere I remember a mention that a "more-modern" technique in brewing meads involves a regular schedule of adding yeast nutrients while in the primary. I was never able to find the reference again ...
3
votes
3answers
438 views

Cold Break with a False Bottom

Historically, I've cooled my wort with a immersion chiller and siphoned it off to the carboy once it gets down to a reasonable temperature. I recently installed a false bottom and ball valve. This ...
6
votes
2answers
852 views

Does Irish Moss expire?

I've only bought one bag of Irish Moss in at least 2 years. It's so cheap but is there really any need to replace it?
2
votes
2answers
735 views

Risk/Reward Question: Should you leave the lid off while chilling wort that is high in DMS?

I was listening to one of the recent Q&A Brew Strong podcasts and Palmer offhandedly mentioned leaving the lid of your kettle off while chilling wort to prevent condensate (with DMS in it) from ...
5
votes
1answer
4k views

First batch. Tons of bubbling first day and half, little to none now

I can update this later with my specific notes/ingredients, but for now, just the basics...5 gallon brew of an irish stout. The morning after I put it in the fermenting bucket, I woke up to a mess. ...
0
votes
2answers
491 views

OG higher w/ full vs. partial boil?

I've done 2 full boils and probably 10 partial boils since I've started homebrewing. In both full boils, my OG has been significantly higher. Most recently, by .02 (expected 1.062 measured 1.082). ...
3
votes
1answer
302 views

Traditional Food Mills as a Grain Mill / Dough to Blow @ W-S

Anyone have any experience with trying to use a traditional food mill to crush grain? I'm afraid that I won't be able to get as fine of a crush as I need, plus it might be a pain in the neck to mill ...
4
votes
1answer
1k views

Can I compensate for pitching too much yeast?

I just pitched a whole 35mls vial of White Labs WLP001 California Ale Yeast into a 1 gallon batch of brown ale wort. I only intended to pitch half of the vial, but my brain turned off at exactly the ...
2
votes
1answer
261 views

Can you add more yeast into a batch of cider if you think you've killed it?

Ok, so I’m really new to this I started off making cider Since I juiced my own apples, I used the method of pasteurisation that kills off wild yeast by heating the gallon of juice on a stove while ...
5
votes
4answers
616 views

Vegan option for lactose?

I have been vegan since 2000. So lactose is out for my brews. What would be a good substitute? I have seen people suggest maltodextrin as it is an unfermentable sugar, but it doesn't add any ...
4
votes
3answers
776 views

DME for priming

I fully acknowledge that the internet is a place of truly limitless (and often incorrect/misinformed) information, yet here I am asking this question on an internet forum. I'm planning on bottling ...
3
votes
1answer
254 views

What changes needed to recipe when switching Ale to Lager yeast

I plan on brewing a porter next week that calls for a American Ale yeast. But my basement temperature would be perfect for using a California Lager yeast (aka Anchor Steam yeast). I've seen some ...
4
votes
3answers
2k views

Concerns with brewing indoors with propane

Are there any particular safety or damage concerns with brewing in a basement? Things I'm thinking of are damage from moisture, possible fire or maybe gasses emitted from the propane tank. I've seen ...
2
votes
4answers
561 views

Two part question on my first brew batch

Thank you all in advance. Finished my first brew from an extract kit, a Amber Ale. I added vanilla bean in secondary (4 whole beans) but followed the recipe to the tee. Beer finished and carbonated ...
3
votes
2answers
504 views

How do I calculate mash efficiency with BeerSmith2 when doing a partigyle?

I designed a barleywine in BeerSmith2, made it, plus I made another beer afterwords from the same grain. My mash efficiency on the first runnings turned out to be 75% (I put the grain bill and ...
1
vote
2answers
571 views

Mixing Wheat and IPA for WOW

So did a tour of Odells with a buddy and his son. During the tour his son asked, "Do you ever mix all the beers into one?" The guide said, "Like a suicide beer? Yes, we've been know to experiment. The ...
2
votes
5answers
11k views

How do you make a sweeter beer?

Since the yeast will burn sugar away generating alcohol & CO2 for as long as it can (until the % by volume makes the brew toxic, killing the yeast off), just adding more sugar doesn't seem to the ...
5
votes
1answer
177 views

Orange juice stain the brew bucket, or even worse?

Hello fellow home brewers! I am looking to begin an orange melomel tomorrow using this page as inspiration. After making some orange juice from the same oranges as the one's I will be using, I ...
7
votes
4answers
940 views

Strange aftertaste in mead?

I've been making mead for a while and there's something I can't quite resolve. Some batches are said to have a strange, solvent-like or "turpentiney" after-taste. Most people don't seem to notice it ...
4
votes
1answer
1k views

How long should I leave my wheat beer in bottles before opening

So far the beer has been in primary fermentation for 11 days, and in bottles now for 4 days. When would you expect the beer would hit optimum flavor and when will it be drinkable/pleasant? Thanks.
2
votes
1answer
277 views

When modifying a recipe, should you scale hops based on alpha acids?

I am planning on brewing several versions of an IPA where I keep the grain bill the same, and just change out the hops. I will use a single hop for each batch. The idea is to learn the aroma and ...
10
votes
6answers
8k views

Why is a carboy used for secondary fermentation?

It seems like you could a second bucket for the secondary fermentation. Is there any drawback to not using a carboy for this purpose?
8
votes
6answers
9k views

How to strain wort before primary fermentation

I recently made a big beer (Dogfish Head 90 minute clone) with an OG around 1.11. I had never tried to strain wort before moving to a primary fermenter but thought it would be a good idea since this ...
3
votes
4answers
247 views

Variable carbonation

I've just begun sampling my first batch, and I noticed that my carbonation level can vary from bottle to bottle. Most are just about perfect, but a few have certainly been over-carbonated, practically ...
5
votes
13answers
2k views

Best beer to brew that will last a long time

I have just started brewing so I apologize for my stupidity. My nephew was just born today and I want celebrate by brewing a batch and storing it until his 21st birthday. I think it would be cool to ...
5
votes
2answers
1k views

Aquarium water heaters for Fermentation chamber

Looking for suggestions on brands of aquarium heaters to use in a fermentation chamber I've built. My set-up is a 60 qt Igloo cooler with a custom foam insulation top cut to allow for a 5 to 6.5 ...
1
vote
2answers
688 views

Irish Moss and Hefeweizen - use or avoid?

I'm looking to put down a Hefeweizen tonight, and am pondering whether adding Irish Moss to the last 15 mins of the boil would be a good thing, or a bad thing. On the one hand, I would expect the ...
5
votes
2answers
389 views

Why would aeration cause diacetyl

My BJCP Course states that (too) late aeration can cause diacetyl. My understanding is that diacetyl is produced by yeast during the first phase of fermentation. How could too much oxygen in a ...
3
votes
2answers
963 views

Combating Diacetyl

I've just finished my first brew (brown ale), and the results aren't quite as spectacular as I had hoped. The issue is a prominent, yet not overpowering, sweet almost caramel-like flavor. As best I ...
1
vote
2answers
469 views

Stuck Ferm? Celebration Ale Clone Gravity at 1.021

Celebration Ale Clone (extract kit) White Labs California Ale Yeast (liquid vial, no starter, I know next time I'll make a starter) Pitched at 68 degrees and good activity 18 hours later, got up to 71 ...
3
votes
6answers
1k views

Aerating a 1.10 OG beer once its in the secondary

I would like to start off by saying thank you to all who answer these questions. I have been brewing for about a year now and while I have not asked a question before, this is only attributed to ...
1
vote
2answers
515 views

At what alcohol level does alcohol start to contribute sweetness?

I'm working on a little project of my own regarding beer balance and I've got a lot of theories. One of the questions I haven't yet answered is how alcohol impacts balance after it gets to a ...
0
votes
2answers
581 views

Waiting to pitch yeast?

I came across a couple similar questions, but not exactly what I was looking for. I only have a short period where I have time to brew, but my starter isn't ready and some cooling equipment. Are ...
1
vote
4answers
2k views

Secondary Fermentation

I've had my beer (Belgium witbier) in primary fermentation for about a week. I'd like to rack to secondary, then keep it in secondary for 3 weeks. Advisable? I could keep it in primary for another ...
1
vote
1answer
635 views

Kolsch fermentation temps and schedule

I'm brewing a Kolsch beer for the first time with a pretty straight forward recipe using WLP029 yeast. I've only brewed basic ales so far and I'm confused about the fermentation temps and times for ...
6
votes
2answers
784 views

Phosphoric Acid Wash for Yeast

I love recycling yeast, see it as a great way to save money, and if you find a good one, they are great to use over and over again. I was chatting with a guy in my homebrew club who is a distiller ...
2
votes
4answers
3k views

Should I boil a hopped malt extract prior to fermentation?

I am an absolute beginner; I've merely helped my brother brew once. I purchased a beer brewing kit and want to get started. John Palmer's bible suggests that I should throw out the directions that ...
1
vote
2answers
610 views

Styles other than steam suited for use of Northern Brewer hops

So I have a one pound bag of northern brewer hops (along with about a half pound left of amarillos). Any suggestions for a recipe or style? I'm typically pretty boring, love to brew APA's, IPA's ...
0
votes
2answers
126 views

Eisbock chunk thawed

It seemed a waste not to bottle my previously frozen ice chunk left over from an Eisbock recipe. It had all the smell and flavor and was a bit darker. Has anyone ever bottled their ice from icebock? ...
8
votes
3answers
168 views

I find my wines to be too “juicy”

I've been making wine (mostly red) at home for about a year now and find that even though I ferment them dry I still find them to taste too much like fresh fruit. Any thoughts on getting to that aged ...
0
votes
2answers
8k views

Fermentation started, then stopped the next day. Is my yeast dead?

This is my first shot at homebrewing, using Northern Brewer's American Wheat Beer kit which is based on liquid malt extract, Willamette and Cascade hops, and a packet of dry yeast. I brewed and put ...
3
votes
1answer
246 views

Adding water before bottling

Ok. Sorry if this has been asked. I really did try to research it. LOL I did my first batch of American Amber Ale, and made a few mistakes. I didn't take an initial gravity reading, and I think I ...
3
votes
2answers
2k views

Added yeast to boiling water

first time brewer... I stuffed up and added yeast to just boiled water with the malt and sugar. Is there any chance the yeast will have survived or should I just bin it and start again? Thanks!
1
vote
2answers
2k views

Expert opinions on brewing beer from bread (If an expert were to use this method)

I found this link the other day on how to make beer from stale bread. It seems like it is legitimately working, but at the same time, it doesn't seem very clear on it's alcohol adjustments. My goal is ...
2
votes
1answer
111 views

BJCP Study Material

I'm going to begin studying for the BJCP exam. I was looking into some study materials, and could use some direction. I was thinking of Purchasing Michael Jacksons Beer Companion, the first edition ...
1
vote
2answers
998 views

Pilsner vs 2 Row

I've searched around, but I still would like an elaborate review on the difference in taste between these two base malts. Only interested in North American varieties, also. I'm not sure what ...
3
votes
3answers
1k views

Airlock re-sanitization after minor blow-off

I had some minor blow-off enter (and exit) my airlock during the most active part of fermentation. The krausen has since gone down significantly, and there is no worry of the airlock getting clogged. ...
1
vote
1answer
400 views

Calculating boil volume in partial boil?

I'm an AG brewer but I haven't done an extract batch in years (or an AG one in over a year) and want to do an extract IPA this week. Looking at the various software and calculators, they don't seem to ...

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