4
votes
4answers
320 views

What does sour mash do for a sour beer?

I've only recently been introduced to the glory of sour beers, and I love them. As a club, we're going to be brewing a sour beer to be aged in oak for years to come, so I was curious to see some ...
3
votes
3answers
1k views

Do some beers really require special bottles due to pressure?

I recently fell in love with Green Flash's Double stout. I noticed their bottles feel significantly heavier than all my other bottles, and in looking online found this press release. I know many of ...
6
votes
2answers
189 views

Needs to be mashed

I recently had a debate with a brewing buddy of mine about malts that "need to be mashed". For instance victory malt is listed in Palmers "How to Brew" as being in the needs to be mashed column. I ...
2
votes
1answer
514 views

Is leaving some cider in the primary bad?

When bottling my cider (FG 1.000) I ran out of bottles and saw this as an opportunity to flavour the remaining third and try racking. I added some boiled cinnamon and clove then left it for a day ...
3
votes
2answers
189 views

How do you come up with a recipe to use for “Second Runnings”?

I recently brewed a Stone Russian Imperial Stout clone, per their official recipe in Brew Magazine. After collecting my wort, I was draining my mash tun and was saddened to see what appeared to be a ...
4
votes
2answers
320 views

Has anyone ever had problems with a 2 day diacetyl rest at room temperature?

Say 70 - 74°­F (21 - 24°C) I normally do what the books say and rest somewhere in the 60s but this means brining my fermentation freezer up to that temperature. I am mostly an Ale brewer so normally ...
3
votes
2answers
341 views

Does the length of a diacetyl rest matter?

Does a diacetyl rest for a week or more adversely affect the beer in any way? With our busy lives it's easy to forget about a batch for a few days (especially when it's in the dark recesses of a ...
8
votes
2answers
869 views

What's a balanced bittering hop for both English and American ales?

There's tons of hops out there, but I don't have the time or space to try them all, and I like to bounce between English and American ales. What's a good, balanced bittering hop that will let me keep ...
2
votes
1answer
605 views

What's the flavor profile of Bravo hops?

Have you used Bravo hops? What kind of bitterness/aroma do they confer?
4
votes
4answers
167 views

What books would help me improve at recipe creation?

I'd like to learn more about brewing, but am not concerned with the basic mechanics as I've been doing all grain for several years. What are some good books on creating your own recipes, ...
16
votes
6answers
12k views

What happens when beer freezes?

After a bit of trouble with a thermostat on a 2nd hand fridge, I discovered that my latest batch of bottled, ready-to-drink brew had frozen. What happens to beer when it freezes? Will the taste be ...
7
votes
6answers
5k views

Sweet sparkling cider without pasteurizing, sulphites or lactose

We've got an apple tree that produces more fruit than we know what to do with, so being cider lovers, we decided to get into brewing. Our first batch of cider was very dry so we've been adding sugar ...
0
votes
0answers
111 views

will i end up with flat beer? [duplicate]

Possible Duplicate: recapping my bottles? Will it ruin the outcome of my beer? I was wondering if my beer will end up flat no carbonation because i ended up recapping the whole batch. I ...
2
votes
1answer
756 views

What's the difference between 2-row and 6 row base malt? [duplicate]

Possible Duplicate: What's the difference between 2-row and 6-row malt? I've been brewing all-grain for several years, but have been using recipes and kits. I'm starting to develop my ...
13
votes
3answers
5k views

How long will bottled beer last?

How long will bottled beer last without refrigeration?
2
votes
1answer
186 views

My latest batch of Must had half a dozen floating spots and low sediment, what happend?

Sequence of Events: March 21st - Boiled water and honey and placed in sanitized plastic bucket with airlock (containing sanitary solution: Iodophor). Bucket placed in basement to cool overnight. ...
4
votes
5answers
93 views

How can I restore the shape of syphon tubing?

I recently purchased a new auto syphon that came with a length of tubing. The way it had been packaged resulted in the tubing being folded and this is causing problems as it has a tendency to kink at ...
4
votes
5answers
3k views

How low can a beer's final gravity be?

Approximately how low can the finishing gravity of a beer be? I've been brewing from kits for about 10 years, and went all-grain last year. I wouldn't expect to see anything lower than 1.006 or so, ...
6
votes
1answer
318 views

Does irish moss affect the amount of yeast left at bottling?

I made a brown ale kit and used irish moss in it for the first time. After putting it in I realized that I had misunderstood my LHBS and added 1 tablespoon instead of one teaspoon. I left in primary ...
2
votes
2answers
474 views

Is primary fermentation finished?

I'm making a doppelbock with an ale yeast, so I'm fermenting in the mid- to upper 60s. It's 11 days in and all the krausen is gone. The top is speckled with what appears to be bright white yeast ...
5
votes
2answers
2k views

What's the ratio of square feet of planted barley — pounds of grains

If I were to grow barley, is there a known ratio for pounds of malted grain per square feet of planted crop? Edit: Someone from twitter posted this: ...
6
votes
6answers
2k views

What ale yeasts can closely approximate the clean and crisp characteristics of lagers?

I'd like to brew a black lager. I don't have a temperature control setup yet, so accepting that my fermentation will be around 68-70 F, what ale yeasts would come the closest to mimicking the clean ...
4
votes
4answers
144 views

Is oxidation beneficial to any beer style or characteristic other than sour?

Our club now has three oak barrels, and while at least one is going to be dedicated to a solera, we'd like to try a couple other brews before we resort to two more soleras. Barrels are known to let ...
4
votes
2answers
1k views

What are the best ways to regulate temperature while fermenting? [duplicate]

Possible Duplicate: [WIKI] Fermentation Temperature Control Methods So far I've made about 3 different batches of beer. Two came out good, one, not so good. I think it had to do with the ...
9
votes
3answers
1k views

Can glass carboy be used for both beer and wine making?

This last summer, my Dad showed my brother and I the process for making wine that he learned from his Dad. It was pretty simple and used a 5 or 6 gallon glass carboy. I've made a few batches of beer ...
3
votes
2answers
556 views

Does bourbon flavor decrease with time in the bottle?

My first attempt with both oak and bourbon is currently sitting in my carboys, and will for another month and a half, when I'll at least get to taste a little as I bottle. Then the plan is to let it ...
3
votes
2answers
2k views

What effect will doubling the yeast concentration have?

If I want to have a beer ferment in less time would doubling the amount of yeast I pitch help? Will there be any consequences of doing so? Does it matter if I make a starter for them both?
2
votes
3answers
697 views

Can a good beer be ready in one week? [duplicate]

Possible Duplicate: Brewing with a deadline I've got a thing coming up and was wondering if I could brew a beer in time for it. It would have to be ready in 11 days. I have a ...
3
votes
1answer
269 views

recapping my bottles? Will it ruin the outcome of my beer?

I bottled my first batch of homebrew and didnt fill the bottles all the way. So the next day I opened the bottles and poured some more beer into them and recapped them.. I this going to mess up the ...
5
votes
4answers
2k views

36 hours after pitching straight from the vial, no signs of fermentation, what now?

After pitching noticed yeast was one month past 'best date' (thanks local homebrew shop).No perceptible activity at +36 hours. No krausen, airlock isn’t bubbling wort looks the same as when i poured ...
5
votes
1answer
695 views

How to Burtonize my water

I am participating in the AHA Big Brew day and the beer we'll be making is their English IPA part of this recipe requires modifying my water to be like Burton on the Trent water. Calcium (Ca) - 268 ...
7
votes
4answers
2k views

Dry Hop Filtering and bottling

This is my first attempt at dry hopping. I added hop pellets directly into the secondary fermenter. They have been in for 1 week and many have settled to the bottom, however there is quite a bit ...
3
votes
3answers
2k views

Adding oak chips to a carboy

I use bourbon-soaked oak chips in my scotch ale. My last batch got infected, but that's another story. I want to add the chips to a carboy, as I'll be aging it for over a month. It's easier to add ...
4
votes
2answers
684 views

Riwaka Hops: Where to get 'em

Anyone know where to obtain some Riwaka hops in bulk? I'm itching to try them, but internet searches are coming up dry for me.
6
votes
2answers
101 views

are sub-litre starters viable?

So I was having a discussion about starters with someone, after reading NB's Yeast Pitching Rates document. In which, I read that, with a stir plate, and considering a two stage propogation, I could ...
7
votes
2answers
1k views

What is the difference between yeast nutrient and yeast accelerator?

I know what yeast nutrient is, but was browsing around the brew supply and noticed yeast accelerator. Anyone know that the REAL difference (if any) is chemically? See it mentioned through a goggle ...
8
votes
2answers
3k views

What is the proper way to use Melanoidin Malt in a recipe

I know Melanoidin Malt can be used as a substitute for decoction mashing, provides the richness expected in certain styles, and may improve red or brown color. So at what percentages does the malt ...
2
votes
3answers
196 views

Do homebrewing shops get brewery's permission before designing/marketing a clone beer kit?

In some industries, I can see the practice of providing tools and instructions on how to create a knockoff product being frowned upon though beer culture beats to a different drum. That and ...
2
votes
1answer
448 views

Lagering Temperature and Time

Ok, so this is my second batch of beer ever, and it's a lager (doppelbock). My plan is to let it sit in my garage cabinet for 3 weeks, then bottle and lager in the refrigerator for a couple months. I ...
2
votes
2answers
462 views

Brewing with very bad old-smelling potatoes?

Very bad potatoes seems to have some sort of acid and other poisonous items formed. A suggestion in Cooking.SO, here, proposes distilling vodka with old potatoes, having a link that overlooks the ...
4
votes
1answer
228 views

Will Campden disinfect flavoring additions in a primary?

I know that adding Campden kills yeasts. But I read recipes for beers that talk about soaking additional flavoring agents (like coffee beans and chocolate nibs) in vodka to disinfect them, before ...
5
votes
1answer
2k views

What is the white film on my beer in my bottles?

I brewed a double batch of IPA with a buddy about 8 weeks ago. We split this into two 5 gallon pails and 2 weeks later into two carboys. His was fine, but mine developed a bit of white stuff on ...
4
votes
2answers
340 views

What is the shelf life of canned LME?

I have a buddy that has a Mr. Beer kit he said he is never going to use (It is about 3 years old). I mostly want it for the P.E.T. bottles but was wondering: Depending on what ingredients are in the ...
6
votes
3answers
3k views

How to tell the difference between corny keg posts?

I got the liquid (black) connector very stuck on to my keg, to the point where the plastic broke when trying to pull it off. I'm guessing it's because I mixed up the little posts after removing them ...
4
votes
2answers
858 views

How long do I roast chocolate nibs to use in cider?

Read several posts about chocolate stouts and it seems that using nibs as a secondary flavoring without adding to the boil is the consensus. Roasting them first has been suggested, as well as soaking ...
9
votes
5answers
446 views

Bottle Marking Pen?

I recently had the idea that, instead of taping my bottles, and marking with a sharpie, it would be very handy to use something like a 'grease pencil' to mark up the bottle with the relevant info. ...
7
votes
2answers
536 views

Whoops, I over-primed. Anything I can do?

I brewed a small batch, and referred to the Nomograph for Determining Ammount of Priming Suger for 5 US Gallons in Brewing Classic Styles. I wanted to carb to 2.25 vol.s at 70 degrees so I decided ...
8
votes
4answers
1k views

Any way to remove painted on labels?

Is there any way to remove the labels that appear to be painted on to bottles? Specific example would be the Rogue 22oz. bottles? I would like to remove these labels to get a clean bottle to put ...
8
votes
5answers
8k views

Bottles didn't carbonate, anything I can do?

Brewed an Oatmeal Stout and it has been in bottles for about 4 weeks now and still the bottles haven't carbonated. Tried the first bottle after 2 weeks and it was very flat. Now I just opened one ...
6
votes
3answers
573 views

When formulating an AG recipe, how do you determine mash thickness?

I just did my first AG brew today. It went very well! My question comes with the mash. I know normally, you determine your mash thickness with 1.25-1.5 quarts per pound of grain. If I were to use, ...

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