5
votes
5answers
1k views

Homebrew sanitisation in a Pinch

So it's that time of year where none of the local shops are open (at least in my area) and I am itching to put on a new brew but haven't got any sanitiser. I thought some Napisan (I believe AKA ...
6
votes
5answers
13k views

What is a “blonde” beer, and how do you make it?

I recently bought a 6 pack of Shiner Blonde, and just loved the taste of it. What differentiates a blonde beer from others, other than a lighter color and flavor? Also, how do you make a blonde, and ...
4
votes
3answers
6k views

When to add DME if you miss your starting OG?

My family was very nice to me this Christmas and I got a bayou classic burner and an 32qt. pot with 2 ports and a bazooka screen as well as an immersion chiller. I had built a 10 gallon mash tun over ...
10
votes
3answers
911 views

Confused by malts!

great site. I am a total newbie at brewing (used a Mr. Beer kit a few times with success), and recently got a 2 tier homebrewing system for Christmas. I got a prepackaged "American Amber Ale" kit as ...
7
votes
1answer
2k views

Where can I get custom crown caps in the UK?

I've been looking around trying to find anywhere that can print low-volume (50-100) runs of custom crown caps. Found loads of US sites but nothing in the UK. Any ideas? Cheers! (Related to this ...
1
vote
0answers
551 views

“Bottle” conditioning in a growler?

I'm a week or so away from bottling and I was curious: I have a 2 L growler from a local brewery with one of those EZ-Cap type lids, will it be a good enough vessel to bottle condition? Not having to ...
8
votes
2answers
282 views

How to get started brewing sake

I have a packet of koji spores and these instructions: http://www.tibbs-vision.com/sake/instrct.html The instructions call for a 2.6 gal fermenting vessel. Since I have a 7.9 gal bucket, I am ...
8
votes
2answers
538 views

What indicates my burner is at the peak performance?

I use 18" banjo burners on propane. When I'm trying to ramp to boil I have the choice between a shorter all blue flame (which I believe is the most efficient), A wild all yellow flame that edges ...
2
votes
1answer
223 views

Rager Hop Formula Clarification

I'm coding up some personal brewing software, and I'm confused by the explanation of the [Rager Formula][1] [1]: http://www.realbeer.com/hops/FAQ.htm l What is meant by the term "boil gravity", Is ...
5
votes
1answer
2k views

How to use Tart Cherries

Lately I've been trying fantastic beers brewed with tart cherries. Where is the best place to source this product? Do I buy as whole fruit, frozen fruit, puree? When and how should I add this product, ...
2
votes
1answer
175 views

Gose Question for the Gosers (too much salt)

So I found a recipe for gose on a site, and thought it looked interesting. However, I am bound to extract at the moment, as my mash tun is under repair. I converted to extract, but long story short, ...
8
votes
2answers
2k views

What is 'Batch Size'?

I've seen the term 'batch size' applied to three different things: Volume of wort put into the fermenter Volume of finished beer that comes out of the fermenter Post-boil wort volume Is there an ...
2
votes
3answers
1k views

Variable Final Gravity when Priming for Bottle Conditioning

I was bottling a batch of beer last night and as always I take the last bit from the bottling bucket to test the Final gravity. When I tested it it read 1.044. After much talking amoungst ourselfs we ...
5
votes
2answers
414 views

What should I expect from re-mashing malt extract?

I've heard Jamil Z. from the brewing network recommend re-mashing malt extract with a handful of two/six row to improve ferment-ability. Since the extract producer is attempting to please a larger ...
4
votes
2answers
351 views

Measuring Dissolved C02

I forcecarb every batch over 2 gallons. I do this primarily because I have no way of measuring the amount of CO2 already present when I calculate my priming sugar. Is there a way to estimate disolved ...
1
vote
3answers
772 views

overheated the mash by a long shot

I asked before and got some help and have done some reading since. The temp in my mash jumped from 175 to about 195 after I put the lid back on. How much damage did I do? Some things I've read since ...
3
votes
1answer
854 views

How do I account for Late Hop/Whirlpool IBUs?

The equations I've looked at so far don't really account for massive late hopping and whirlpool additions. I really like the flavor and aroma I get from late hopping, but It's been very hard to brew a ...
3
votes
2answers
834 views

How do I estimate the viability of dry yeast?

I've seen plenty of data and apps that help you estimate the viability of a liquid yeast culture. But I haven't seen a lot of data about dry yeast. I like using dry yeast for 1 gallon test batches and ...
4
votes
2answers
702 views

Secondary fermentation including carbonation in a Corney keg

I am making my third batch of cider using juice from a local farm, so far its worked out well other than a persistent haze in one batch. I want to try and simplify / improve by process by removing a ...
5
votes
1answer
364 views

Best Methods for removing chloramine

I have been looking into this for sometime, and I can't seem to find any definitive answers. So far I'm pretty convinced that I won't find a reasonable home filter that will eliminate chloramine. My ...
3
votes
2answers
143 views

Fill water in primary

When I am finished with the brew and want to top it off in the primary fermenter to make it an even 5 gallons. What type of water can I use. Can I use Jugs of purfied water from the store?
2
votes
4answers
218 views

Over temp when steeping an all grain

I started my steep at about 175 and wans't concerned but when i put the lid on the vessel to keep it constant it shot up. In the end my grains steeped at about 190 for 40 min. This is a pumpkin ale ...
3
votes
2answers
182 views

Commercial brewery house yeast

I know a lot of breweries have a house yeast that they use, and in some cases it's their only yeast. I've also heard that most will only harvest up to six generations, due to weak flocculation and ...
2
votes
2answers
319 views

Brewed with honey and the yeast is not working?

I did my first beer using honey last night and the beer is not bubbling this morning as it usually does. Is this normal? Should I re-pitch the yeast or not?
3
votes
3answers
3k views

What's wrong with using finings?

I've heard a lot of folks complaining about the use of finings in beer & one in particular claimed that commercial brewers stopped using finings once they had to start listing ingredients on the ...
3
votes
4answers
694 views

Bad “Canned Meat” smell after bottling, and briefly mid-fermentation

I've had an ongoing problem for the last several months that never used to happen: My brew smells pretty normal during fermentation, except midway through, it changes from the normal US-05 yeast ...
7
votes
7answers
829 views

Cure for foamy hydrometer?

Whenever I take a SG reading with my hydrometer I have a hard time getting an accurate reading because of a few mm of foam at the surface. Does anyone have any suggestions on how to get rid of the ...
4
votes
2answers
865 views

Where to get Old Brew Recipes

I'm interested in finding old beer recipes that are genuine, not clones. And by old, I'm talking about anywhere from a few hundred years to thousands of years old. Obviously the beer is going to be ...
7
votes
4answers
589 views

Are the terms “dry”, “low FG” and “drinkable” synonymous?

Hopefully this doesn't fall under "opinion" but I believe this will help alleviate some questions on mashing/fermentation techniques. I guess you could break this question into parts. Also the term ...
6
votes
3answers
4k views

Secondary Fermenter Temperature — Colder?

My American Pale Ale has been fermenting away nicely for the past few days and I'm certain I'll be racking to secondary within a few days (after SG gets stable). I'm curious: I've been keeping my ...
2
votes
2answers
423 views

Prickly Pear Beer Experiment

I have 1.5lbs of prickly pears and want to make a 2gal all grain batch from them. My question is how should I add the prickly pears? Should I smash them and only add the juice? or maybe Cut off ...
2
votes
1answer
488 views

Can you cap J. Roget Champagne Bottles with bottle caps?

I have capped several different champagne bottles with 29mm bottle caps, but the 29mm caps seem to fit too loosely on a case of J. Roget Champagne bottles I just picked up. I was having troubles ...
3
votes
1answer
179 views

When is it okay to bottle?

I've brewed literally dozens of Beer House brewkits, but I'm waiting on a Winterfest Ale kit that just won't seem to completely stop secondary fermentation...every other time I made these kits, ...
4
votes
2answers
495 views

After Racking should my beer still produce C02

I have been aging a winter lager and a Mead for a few weeks. The mead was always in a glass carboy and I just moved it from one to another. I do not have a water air lock for them so I have a balloon ...
6
votes
4answers
5k views

using champagne yeast as a secondary yeast for fermentation?

I haven't quite found a post that answers my question, when brewing a big beer such as a barley wine I have heard talk about using champagne yeast after the initial yeast has done all it can. If my ...
3
votes
3answers
580 views

Overly Active Fermentation

I've got an Imperial IPA that I'm worried has something wrong. OG 1.080, 5gal batch, 6.5gal fermentation bucket, Used a healthy starter, Room temp 70f Primary kicked up within five hours or so and ...
8
votes
3answers
262 views

How to improve efficiency of water usage..?

I have just put another beer in the fermentor and I seem to use huge amounts of water during the whole brewing process. I don't have an exact estimate of my water use, but taking into account the ...
2
votes
4answers
980 views

Adding Sugar to Secondary to Create a Layer of CO2?

This might sound like an oddball question. But does it make sense to add a small amount of sugar to a beer (after fermenting appears to have stopped in the primary fementer), after transferring to a ...
4
votes
2answers
343 views

What is the proper method for blending beers?

In regards to this question I've been inspired to take my flat beer and blend it with a new beer. My main question is when is the best time to combine the two beers? Should it be done at the start of ...
3
votes
2answers
529 views

Possible Stuck Fermentation

I'm attempting to brew a high gravity stout, OG 1088. Its been in the primary for two weeks. I assumed it had completed fermentation since it feremented extremely vigorously, so much so I had to use ...
7
votes
2answers
596 views

How to ferment on the last batches yeast cake?

My last batch was a strong ale/winter 1.090 wlp002 english ale yeast brewed on 11/20 (two weeks ago). it has been in the fridge crash cooling for about 72 hours. this will be my first attempt at ...
2
votes
1answer
233 views

How does oat malt work for steeping?

I'm presently an extract, partial boil brewer. I was thinking of steeping oat malt (from, for example, Thomas Fawcett). Will this work? I'm using a recipe here, which calls for flaked oats. But ...
3
votes
1answer
191 views

what can I do with an old corny keg?

I have a corny keg with a neck that doesnt seal what else can i do with it besides carb. and serve beer? above the seal it is all bent up and have tied to repair with no success.
4
votes
3answers
344 views

Will my session beer be OK for 5-6 weeks in primary?

I am looking to finish off my leftover ingredients and can just about make a pale ale with OG ~1.04 or so. I'd like to get it started tomorrow, but I probably won't be able to rack it until the first ...
5
votes
4answers
2k views

Bananas in beer?

My first look into this site and a novice at brewing, at the moment I have only tinkered with replacing honey with sugars with the shop bought beer kits in the can, all the experiments have worked ...
3
votes
5answers
1k views

after fermentation (carboy) if I put it in the fridge what do with the air-lock?

listening to an interview with John Palmer he suggests putting the fermentation vessel in the fridge (after fermentation is complete) to drop out some left over trub and yeast. I figured I would give ...
2
votes
1answer
335 views

Is there a simple rule of thumb for OG and fermentation time?

I just brewed my 5th batch, but for the first time didn't use a kit, but an online recipe. So now, I have no idea of how long to keep it in the fermenter before bottling. From what I understand, a ...
1
vote
1answer
132 views

Which cooker do you suggest for heating 150l (40 gallons) batch?

I would like to brew bigger batches, however heating up more beer requires more energy. I would like to use gas or propan-butan. I have found something like this: ...
4
votes
4answers
672 views

What should I put in my swamp cooler water to retard growth of nasty things?

For the last 2 batches of beer I've used a swamp cooler to cool off the plastic bucket fermenter. The cooling worked well, but on both batches, there was a bit of mold growing on the outside and/or ...
5
votes
1answer
985 views

CO2 Bottle inside or outside Keezer?

I'm building a keezer and am not sure what to do with the CO2 bottle. Most folks seem to put it inside the freezer but this troubles my over beer'ed mind. Wouldn't the regulator give a different ...

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