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 ...
5
votes
2answers
205 views

Mash Efficiency and Quality of Wort

I recently achieved a 94% mash efficiency on a batch of Saison and was pretty stoked thinking, wow, 94% is much better than the the 72% I did last time. I must be getting better at this... But then ...
1
vote
2answers
122 views

Cure for Oxygenation?

I was siphoning beer to a secondary fermentation vessel so that I could reuse the "primary" bucket. A steady stream of bubbles inside the cane part of the autosiphon should have set off alarm bells ...
5
votes
2answers
340 views

What effect will water with a high Zinc content have on my brew?

I'm about to brew some cider, followed by some pale lager from two kits. I've decided to use bottled spring water from a company just up the road from me. They claim on their website that their water ...
3
votes
1answer
195 views

How well does liquid yeast travel?

I have often heard people talking about the viability of pitchable liquid yeast either in a vial or smack pack dropping over time. This effect is greatly accelerated with increased temperature, so ...
1
vote
2answers
431 views

Dry hopping at the end of fermentation?

First of all I know being impatient is not the way to approach brewing, but I would like to sneak my last batch (as well as the ones I had planned) into a PRO-AM comp in two weeks. I have an session ...
0
votes
3answers
272 views

Move to secondary?

I put my wort in the primary 9 days ago and dry hopped with 1 ounce of Cascade pellets and used a Wyeast 1272 American direct pitch activator pack. I have not taken any readings but noticed it was ...
4
votes
2answers
483 views

2 Temperature Control Questions - difference in ambient temp; moisture control in chest freezer

I use a chest freezer with a Brewpad heating element stuck to the inside wall (for warmer fermentations/bottle conditioning), and a single-stage Johnson controller. Since getting this, I haven't used ...
3
votes
2answers
1k views

Dangers of Sanke Kegs

I recently told some other brewers how I have used a Sanke keg and they tried to convince me that they were dangerous. They had heard of the ball being shot up out of the keg when trying to clean ...
6
votes
1answer
1k views

Honey Post-Fermentation

Mosher has a recipe for a honey ginger IPA in Radical Brewing, where you add 2 lbs of honey and candied ginger to a secondary. Wouldn't this cause bottle bombs or be cloyingly sweet? I have an ...
7
votes
1answer
1k views

Can I bottle condition / carbonate my Hefeweizen at “room” temperature (74-78 degrees)?

My first brew is almost ready for bottling. Winter is pretty much non-existent where I live, so "room temperature" is typically between 74°F and 78°F (23°c to 26°c). I was planning to leave the ...
1
vote
3answers
1k views

Apple juice for hard cider (UK)

I need a recommendation about an apple juice that I can buy in order to make hard cider. I have read that it requires an apple juice without preservatives, but is there anything else I need to look ...
3
votes
2answers
478 views

Bottle conditioned brew has condensation

Is condensation okay in a finished bottle conditioned homebrew? It has been two weeks and I just tested one, it tasted fine but I am curious if that is ok. Also, some of the bottles have some white ...
6
votes
5answers
3k views

How do I carbonate without yeast or a keg?

I am brewing a batch of Hard Lemonade. The gravity started at 1.090 in mid September 2011. I pitched Lalvin EC-1118 as the yeast. It is now down to 1.029 and tastes good and is sweet. If I bottle and ...
2
votes
4answers
6k views

Is a normal plastic fermenting bucket with a plain lid (no kind of tap) OK to ferment in without the beer becoming contaminated?

It is my understanding that if one is fermenting (primary) with a bucket with a plain lid on it that it is necessary to leave a small gap (i.e. to leave the lid open a bit) Is this an adequate ...
4
votes
2answers
235 views

Is my koji ready?

I have been incubating a culture of koji onto steamed rice for about three days. It has been in a cooler with jars of hot water, keeping the temperature in a range of 80 F to 95 F. There is a lot of ...
1
vote
2answers
1k views

Other Causes of Over Carbonation In the Bottle

I just opened a new bottle of beer after letting it bottle ferment and I ended up with more beer on the counter than in my glass. It seems to be over carbonated and exploded everywhere. After ...
6
votes
4answers
3k views

Sanitization practices when dry hopping in a muslin bag

I've had good results, have always done it the same way in recent years, but always question myself when I dry hop. Weigh-out my pellet hops Scrub my hands with soap an water Drop a weight, a muslin ...
1
vote
1answer
1k views

Is iodophor ideal for rinse-less sanitization before bottling?

I was talking to a friend today and complainIng about the clean/bleach/sanitize/rinse process I undergo when bottling. He dug a bottle of iodophor out of a back shelf and asked me to try it out. He ...
4
votes
3answers
1k views

Priming calculation after cold crashing for a week

So beer temperature affects residual co2 in beer for priming, the lower the temp the more residual. I've got a Ryepa that I plan on carbing to 2.4 vols of CO2. Its been in a 55 degree closet for 4-5 ...
1
vote
3answers
708 views

Apricot ale alternative?

I have the following recipe in my primary fermenter and had planned on making an apricot ale. I have since realized that apricots are far out of season and my two apricot alternatives are A) make a ...
1
vote
3answers
378 views

What water profile should be used for a Maibock?

I have been using Martin Brungard's Bru'n Water spreadsheet to build up my water profiles from distilled water. This has worked very well for the dozen or so ales I've made. This weekend, I'll be ...
6
votes
2answers
556 views

Any difference in the metal used for a wort chiller?

I am planning to buy a wort chiller. I have used a friend's, which was copper. Now, online, I see some that are stainless steel. Is there any real difference between a copper and a stainless steel ...
6
votes
3answers
651 views

cleaning vs. sanitizing

I have made over 50 batches of homebrew, and I have a confession: I rarely CLEAN my equipment. I take a quick look to see if there is any visible debris/dust, etc., and if so, I will spot clean it or ...
0
votes
2answers
1k views

Alternatives to Bottling Wands

Not having kegged, I don't mind what some people call the 'hell' of bottling. However, after bottling a 10% BGSA last night where I used a 2 quart starter (leading to a massive yeast cake) and whole ...
2
votes
3answers
2k views

Dealing with hot and cold breaks

I'm curious to hear how folks remove the hot and cold breaks in their brewing process? With the hot break, I try to spoon out as much as I can, but this often feels like fighting the wind. When it ...
5
votes
5answers
10k views

How much effect does light have on fermenting beer?

If I keep my fermenting beer in my living room, should I cover it with blankets or otherwise keep it out of the light? I've seen topics on brewing referencing this, but most just settle for "why take ...
6
votes
4answers
1k views

Yeast , dead or alive?

G'day , how long after the fermentation has finished does the yeast live ? I am curious because not only is it the cost of the yeast but if you find a particular strain and you like the taste ( ...
6
votes
3answers
1k views

Does elevation have an effect on the taste of beer?

I live at an elevation of about 300 feet, and that's where I brew my beer. Recently, I took some home brew to my parents' house to share with them. When tasting the beer there, the mouth feel seemed ...
5
votes
7answers
907 views

Chilling wort before pitching yeast

I know it is important to chill wort to <80 before pitching yeast, and that quality of final beer is affected by the speed with which the wort was chilled to this point, and there are various ...
13
votes
4answers
2k views

How fast should I run water through my wort chiller?

My father-in-law got me a wort chiller for my birthday, one of those copper coil immersion jobs and I'm now putting it to the test. This is only my second batch of beer, so I'm pretty new at this. ...
2
votes
1answer
208 views

5 gallon recipe calls for 3 gallon wort, rest added. Can I use all 5 to make wort?

Relatively new brewer here. I have a recipe that says to boil three gallons of the water in a five gallon pot (to create the wort). And then later to add in the remaining water. I bought an eight ...
2
votes
2answers
3k views

Sanitizer sucked back into beer, dangerous?

So I just fermented a 80 Shilling and thought I would try cold crashing for the first time. I dropped it from mid 60's to 38 or so in a 24 hour period and it sucked about 4 cups of sanitizer up the ...
11
votes
3answers
6k views

What Type and Power of Microscope For Observing Yeast Cells

I'm interested in buying a microscope that I can use to observe yeast cells. Ideally, I'd like to use this to count cells in region and do calculations to get estimated populations (though I don't ...
9
votes
7answers
6k views

What's causing the recent spike in the price of used Corny kegs?

Used corny kegs came from the soda industry, but stocks seem to be drying up pretty quickly. Prices have gone up from $20 per reconditioned keg about 4 years ago to around $50 today (some are asking ...
1
vote
1answer
195 views

When should I hydrate my dry yeast?

I'm brewing beer tonight (in roughly three hours) and I've decided to try rehydrating my dry yeast instead of throwing it directly into the cooled wort. If I boil a couple cups of water, how long does ...
0
votes
1answer
560 views

Bottle carbonation - too much priming sugar?

I posted a question here before about what I decided was an 'extract twang' flavor. I tried a bottle from batch #2 yesterday, and I noticed the same thing. Here's where it gets interesting. My brew ...
2
votes
1answer
795 views

Corn Sugar Off Flavors [closed]

I know there is a substantial amount of debate regarding whether to use DME or corn sugar or table sugar to bottle prime, but I wanted to ask the question if priming with simple glucose, can ...
2
votes
2answers
1k views

New batch of wort in primary for 24hrs now and no “krausen” forming. Trouble?

This is my second batch of wort. My first went so smoothly I decided to start another in the primary after racking the fisrt over to the carboy. It's been sitting in the primary now for 24hrs and ...
11
votes
6answers
13k views

How does lemon juice ferment into hard lemonade?

I'm interested in making a hard lemonade after my cider is done, but I'm having a tough time figuring out how the recipes I've found actually work, and what's the best way to ferment lemon juice. ...
1
vote
5answers
764 views

What to Do with Six Pack Boxes

I collected a lot of six pack boxes to put bottles of homebrew in. Now, I've got a better container. Since I can't recycle six pack boxes, is there anything I could do with them other than throw ...
0
votes
2answers
150 views

What is the legal status of Homebrewing where you live? [closed]

So, I am quite the nerd, and one of the things I nerd about is the law in general, and in particular the legal standing of specific things around the world, such as photography, copyright and ...
5
votes
2answers
2k views

Is it possible to cork screw-top wine bottles?

Do normal corks and normal corkers work with them? Is there a greater risk of breaking the neck of the bottle during corking?
3
votes
2answers
1k views

Corny Real Ale?

I am interested in learning some of the intricacies associated with 'real ale'. I realize that out in industry, this is done in large stainless steel (or aluminum?) barrels with special corks etc etc ...
4
votes
1answer
665 views

Will using a 2-liter soda bottle as a growler affect flavor?

Just read an article about a NYC beer hall filling 2-liter plastic soda bottles instead of glass growlers. I wouldn't expect this to make a significant difference over 24 hrs, but is there any chance ...
6
votes
2answers
674 views

Keg/CO2 question as I think about moving to kegging

This is probably a foolish one, but... So you can force carbonate with a keg (or sugar carbonate, but of course why would you), and then serve from the keg with the CO2 to help dispense. But, if ...
2
votes
1answer
309 views

Leaf Hops in Primary

I used leaf hops in my boil and did not filter them out when I transferred to primary. I thought it'd be like pellet hops, which settle down into the yeast cake. This is not the case, though. They ...
2
votes
1answer
358 views

Will Adding Chocolate Affect the Final Gravity?

I am currently about 2 weeks into the primary fermentation a black stout to which I added 8oz of unsweetened cacao powder during the boil. The gravity seems to be stuck at 1.022 rather than the ...
4
votes
2answers
245 views

New brewer, question about state of beer prior to bottling

Tomorrow is the Big Bottling Day. I snuck a peek about a week ago and took a hydro reading, and all is well I believe. I took another peek today (14 days in) just to make sure I'm not about to bottle ...

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