7
votes
1answer
497 views

What is the benefit to filtering beer?

I'm not a home-brewer, but this seems like a good place to ask the question. why are many commercial beers filtered? I prefer unfiltered beer and I am just curious to know why they filter it in the ...
4
votes
1answer
172 views

Gas line : does it need to be sterilized?

I'm reading websites and I'm viewing videos where people show how to wash kegs, but they never wash their gas line. I was wondering if it's necessary to do so? I'm asking this because I would like to ...
2
votes
1answer
331 views

Aerating bottled apple juice for cider

I understand that disolved oxygen is good for yeast, and aeration is done near the time of pitching in beer making. Does this rule hold true for bottled apple juice as it does for wort? Would apple ...
6
votes
1answer
284 views

Do glass bottles weaken over time?

I bottle to flip top 750 ml bottles. Should I keep using the same ones forever, or do they weaken over time, and I should get a new set some day? I'm not extremely careful with them, I often clean ...
7
votes
5answers
2k views

Over attenuated all grain beers

I'm having a problem with all my beers regardless of style getting over attenuated. I've been raising my mash temps up to 4° above each beers style (up to 158° or so) to compensate with no luck. I've ...
3
votes
5answers
2k views

How much weight to add to a dry-hop bag?

It sounds like the best place for the bag of hops should be somewhere in the middle on the carboy (or other container). This will mean that no hops are sitting only half in beer which should increase ...
4
votes
3answers
1k views

Why add a tee next to the pump?

I've seen it recommended in several places to add a tee in the pipe next to the pump used for transferring hot wort. What is the point of this / what benefits do you get? Does the tee go on the input ...
12
votes
3answers
6k views

All my all-grain batches produce a bitter/astringent, dark, almost burnt off flavor that ruins every batch, from light pilsner to dark belgians

I'm scratching my head trying to figure this one out. Here's the story: I started brewing extracts, and they all came out great. I wanted to get into all-grain so a last year I ordered myself the ...
3
votes
2answers
591 views

How to cope with stale/chewy grain?

Context: I bought a lot of grain in bulk, and have been going through it slower than expected. I stored it all in mouse-proof (but not airtight) containers. I ate a pinch of it the other day, and it ...
6
votes
1answer
2k views

What is the purpose of boiling wort?

Theoretical question here. What happens when wort is boiled? Why do we do it? Why is the process not done at cooler temperatures? My limited understanding, with some assistance from this post and ...
9
votes
2answers
490 views

Does a given pressure and temperature determine the number of volumes of CO2?

I have seen "force carbonation tables" used by folks who use keg systems. They apply the tables to getting CO2 forced into a beer, and have an ending number of CO2 volumes in mind, then set the ...
10
votes
2answers
155 views

Should the late addition portion of a recipe be altered based on immersion, counterflow, whirlpooling techiques?

When it comes to late addition hops (or other late aeromatics), it seems to me that there might be significant differences in aroma extraction / utilization as the brewer executes different chilling ...
4
votes
2answers
551 views

When to remove hops and other bittering/aroma agents?

On brew day, when is the appropriate time to remove the hops and other bittering/aroma agents from the wort? Is it at flameout, or is it once the wort has been fully cooled and is ready for the ...
9
votes
3answers
1k views

Holding a glass carboy by its neck

Is it safe to carry a filled glass carboy by its neck, using one of these carboy handles? The weight of the glass + beer, combined with the brittleness of glass, makes me nervous (compared to a PET ...
5
votes
1answer
931 views

What flavors come from fermenting S-04 on the warm side?

I brewed this 1064 OG recipe and used my reverse flow chiller to get it down to 74F (could have gone cooler, but my starter was at 76F or so). It fermented like nuts (over 1.5 gallons of krausen ...
0
votes
1answer
141 views

Online stores for unhulled grains in Europe?

I'd like to buy some unhulled grains, like unhulled barley and unhulled rice for making my own malts. Unfortunately, the market for these doesn't really seem to be well organized. Does anyone know ...
1
vote
2answers
427 views

how can i carb multiple kegs at the same time?

I have 5 kegs I want to carb with a single co2 tank, I have a splitter, but I don't know if I need to apply the same amount of pressure I apply to a single keg, I carb using the 40 20 method, which is ...
5
votes
3answers
6k views

Alternative/homemade yeast nutrient?

I forgot to add nutrient to my must when I put it in my carboy the other day (first time brewing mead). I fear I won't be able to get to my homebrew store before it's too late, so I'm wondering if I ...
3
votes
1answer
835 views

Why does the temperature of bottle conditioning determine the amount of priming sugar?

When using CO2 calculators or the nomograph on Palmer's site we see that depending on the temperature of your beer, you use a different amount of priming sugar in order to get the same effective ...
1
vote
4answers
4k views

Measuring yeast activity by collecting CO2

I've been thinking about ways to measure the progress of the primary fermentation, looking for an alternative to taking samples and measuring the gravity. I was wondering if anyone has tried to ...
3
votes
2answers
281 views

Chilling with top-off water

I'm currently extract brewing. I have a large (~8 gal) pot and a good burner, so I've got the capability to brew full-wort. However, I find that chilling 4-5 gallons in an ice bath is very ...
0
votes
1answer
421 views

Will using Winemaker's Acid Blend to adjust mash pH have a flavor impact on beer?

I got a pH meter for Christmas and today was my first chance to try it out. Unfortunately, I didn't think to get any lactic acid. I found that my mash pH was at about 5.8 at 148F, so I put a ...
1
vote
1answer
330 views

My yeast isn't floating at the top of my mead

I just made my first ever batch of mead. I used a stronger yeast (a wine yeast) and the package said to let it sit for about 15 minutes in 50ml of warm water. I did that and added the water and yeast ...
8
votes
1answer
739 views

Storing beer bottles horizontally

I've discovered that bottles fit in my storage fridge much more efficiency if I stack them horizontally, and I'm thinking of building some wooden racks to let me fit more bottles safely and securely. ...
4
votes
2answers
1k views

How much yeast do i need for 1bbl batches?

We are planning on brewing 1bbl batches, but we are kind of stuck on how much yeast we need. We contacted White Labs but their 1bbl pitchable yeast is way too expensive. I want to know what would be ...
3
votes
1answer
2k views

How do I un-stuck a mead's fermentation?

Some relevant facts: 18 pounds of Trader Joe's Mesquite honey, water to 5 gallons, yeast nutrient and energizer (I think it was 1 teaspoon of each, but a computer failure ate my notes). Yeast: ...
6
votes
2answers
1k views

Storing Yeast Slurry

If I take a yeast slurry from a batch of beer, wash it and store it in a sanitized container - how long can I leave this yeast slurry in the fridge before repitching? I'm thinking of leaving it in the ...
3
votes
2answers
1k views

Where to get fresh hops?

Fresh hopped beers are excellent tasting and have a very excellent hop flavor. Is it possible to get your hands on fresh hops short of growing them (note I don't have any growing space). I live in ...
2
votes
1answer
477 views

Did I correctly add fruit flavour to my beer?

On a whim, I decided to make a raspberry flavoured IPA. I bought a pre-made wort and some liquid malt extract. Basically, I boiled about 1.5L of water with some raspberries in one of those hop mesh ...
6
votes
3answers
2k views

Ideal fermentation temperature

I'm just finishing up a DIY fermentation chamber made from a chest freezer, reptile tank heater, and a temperature controller. Now I just need to figure out what temperature to set! Most yeast ...
5
votes
1answer
131 views

Can an under-target and under-volume wort be fixed by adding more wort of higher gravity?

Here's the situation: today I brewed a Kölsch style ale, and I encountered two problems: The mash wasn't very efficient: 60% instead of 70%. OG 1.038 instead of 1.045. It came in under-volume: ...
3
votes
2answers
184 views

What amount of taste customization can I do with pre-prepared wort (from a kit)?

I really enjoy bitter beers, and would really like to add hops to my next brew. However, I've only done one homebrew so far and it was using a pre-made kit (I used the Edme Bitter wort and malt ...
5
votes
2answers
523 views

Lagering in plastic carboy vs glass

I use plastic PET carboys ("Better Bottle" brand) for fermentation, mainly because they're cheaper, lighter, and safer. I use only chemicals to clean them (no brushes), so I'm not too worried about ...
3
votes
1answer
4k views

My first homebrew has a very low alcohol content

I just finished my first homebrew (yay!), but my hydrometer is reading a very low alcohol content. I brewed an Edme bitter (pre-made wort and I bought the malt extract) and it tastes great, but it's ...
3
votes
1answer
469 views

I moved a Kolsch to secondary after 4 days. Should I repitch yeast?

This is my first batch ever, a Kolsch from a kit. It fermented like crazy the first 2 days, but after 4 had stopped bubbling, so I moved it to a secondary container. As I was transferring, I noticed a ...
3
votes
2answers
264 views

Using unknown loose hops

My parents spent some time in Germany recently and brought me back a bag of loose leaf hops as a gift / memento. Here's the package. All I know is what's on it: According to Google Translate, the ...
8
votes
4answers
21k views

How can I clear-up a cloudy cider?

I've finished my second batch of homemade cider and I'm a little disappointed to find that it is so cloudy. There are no off flavors, I actually am enjoying it, but it's cloudy. It's not just hazy. ...
3
votes
1answer
276 views

What's the difference between casking and kegging?

So this is how my last beer went: After about three weeks I threw it straight into a keg. It didn't taste great, but I figured it was still young and just needed more time to condition. A few weeks ...
3
votes
3answers
161 views

Extract vs Mash

Is taking the extra time to make a mash worth it? I've only dealt with extracts so far, but will definitely experiment with a mash (at least for learning purposes). I've heard various people saying ...
5
votes
2answers
998 views

Degassing wine - how to proceed

Long time brewer, first time vintner here. Working through a winexpert Pinot Grigio kit. Primary and secondary fermentation went off without a hitch. Got to the stabilizing, degassing, and ...
5
votes
2answers
298 views

Are saisons a high or a low alcohol beer?

I just read the copy in this Northern Brewer saison kit which says "Saisons are brewed hoppy and fairly strong in order to keep through the summer". I had always thought that, as a farmhouse ale, ...
2
votes
2answers
2k views

What burner would be appropriate for a 1BBL brew system?

I'm building 1bbl brew system one question I have relates to a recommended burner Do you think any burner would do for brewing the whole bbl? I'm inclined to get a Bayou burners that for outdoors ...
3
votes
1answer
122 views

What will be the effect of allowing fermentation temperature to drop on a nearly finished fermentation?

I brewed this Northern Brewer saison kit and picked the Wyeast 3724 belgian saison yeast. Only later did I discover that this yeast has a tendency to stall out. So as a preventative measure I ...
3
votes
2answers
265 views

Strange black pods in wort - hop seeds?

We just brewed an all grain batch yesterday. There was an ounce each of two types of whole leaf hops (from Freshhops) in the boil. After cooling the wort, we strained it through a fine mesh strainer ...
5
votes
1answer
780 views

What will happen if the main fermentable in a beer was mostly table sugar?

I wanted to brew a pale ale. Long story short crushing grains for all-grain brewing has a dramatic impact on efficiency. I went to a new homebrew store and didn't bother to check whether the grain ...
3
votes
1answer
98 views

When is it the optimal time to add flavoring?

I purchased a bottle of raspberry flavoring from a home brew store for a Lambic brew that is still in secondary. I don't believe the flavoring has any fermentables in it. Should this flavoring be ...
3
votes
2answers
433 views

Should I start mead fermentation at this time of year?

I would like to start a new batch of mead. However currently the air temperatures where I live can reach 30 degrees (Centigrade) and I have no air conditioning at home (so the temperature at home can ...
3
votes
1answer
660 views

Can homebrew be sold in NSW, Australia?

Assuming a limited licence application is approved, can homebrew be sold in NSW, Australia?
5
votes
3answers
2k views

How can I restart fermentation on a stuck strong dark belgian ale?

What can we do to restart fermentation that got stuck over the winter? Our club brewed about 7 gallons of this recipe in November. Primary went well, but then the weather got cold and the yeast went ...
9
votes
1answer
958 views

How does electrical conductivity of a fermenting liquid change over time?

Has anyone ever measured how the conductivity of fermenting liquids changes over time? I have a hypothesis that it does change over time, and that as the fermentation rates and stages change, so ...

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