3
votes
2answers
297 views

Can wort layering significantly affect OG reading?

A few days ago I brewed a 5-gallon recipe with the following fermentables: 8 oz Crystal 20 8 oz Crystal 40 One 3.3 lb can Briess Munich LME 2.5 lb Light LME Beer Calculus predicts an OG of 1.046. ...
5
votes
4answers
694 views

Wheat Ale “stuck” at 1.025?

I am trying to brew a stronger wheat ale, and after 9 days in primary, I seem to be stuck at 1.025. My OG was 1.070 and I pitched a smack pack of Wyeast Bavarian Wheat at about 70F. I had a very ...
5
votes
3answers
2k views

Why is the pressure slowly decreasing when force carbonating a corny keg?

I just set up a new kegerator with a corny and 5 lb CO2 tank. I turned the tank on and at first I had a leak I could hear/feel, but I tightened everything and sprayed with starsan and don't see any ...
3
votes
1answer
913 views

How much yeast nutrient does starter wort need?

I am going to make a batch of wort to be stored in 1 quart jars to make starters from. I'd like to add the yeast nutrient (diammonium phosphate and yeast hulls) at this time so I don't have to mix it ...
1
vote
1answer
156 views

What is/causes a solvent-like aroma from airlock

This happens on a good number of my brews, but if I stick my nose right up to the airlock, or into the ale pail with the lid off (don't do this often), I get an intense solvent-like smell, like to the ...
7
votes
5answers
8k views

Brew In A Bag one-gallon batch?

I'd like to try homebrewing, and I've read a great deal about the process, but I will have more time than money (I'm about to graduate from college). It seems like most people buy a lot of equipment ...
7
votes
1answer
954 views

Does wort gravity affect hop utilization?

My understanding is that wort gravity does not affect hop utilization. Instead, a larger boil volume will increase hop utilization, while a higher amount of break material will lower hop utilization. ...
7
votes
1answer
401 views

5 gallon keg life?

I'm building a kegerator for my husband as a welcome home from deployment present. I'm going to assemble it in about a month and he's back in about two months. I want to connect everything and tap the ...
3
votes
3answers
128 views

Yeast Character Resource

I'm interested in locating a resource where differente yeast strains are discussed and profiled, such that for a given yeast strain I can see what different brewers' experiences have been with respect ...
5
votes
3answers
7k views

All grain - is full wort boil absolutely necessary?

From what I've read it seems you Have to boil the full wort amount when going all grain. I just want to make sure that is the case, as I couldn't understand why you couldn't just boil the malt etc and ...
2
votes
1answer
299 views

Fermentation Schedule on a Biere de Garde

-TLDR version of the questions: How long could/should you keep fermented beer on the yeast at 72 degrees after reaching an appropriate final gravity before racking/bottling to minimize off-flavor ...
3
votes
1answer
2k views

How to tell if (and recover from) a diacetyl rest was done too early?

I've got a lager (Wyeast 2206) that I've just taken out of primary fermentation (at ~8C, for 10 days) for a diacetyl rest (at ~20C). I picked the time to do it based on "How To Brew" suggesting I ...
3
votes
1answer
923 views

Coopers australian stout - Replacing white sugar, no spraymalt or brewing sugar

I have the white coopers australian stout 23L kit which recommends the additional 1kg sugar you can add but I know its not recommended. I know most people add 1kg spraymalt but I do not have it right ...
4
votes
1answer
349 views

Accidental steam beer, temp control and diacetyl

I brewed a 16-gallon batch of my Lawnmower Lager, popped it into my Brewhemoth and inoculated it with 3 packets of Saflager S-23. My chilling solution isn't working as well as I'd hoped, and it's ...
7
votes
5answers
171 views

Hop variety resources

Are there any good resources for finding out which hop varieties have similar aroma, flavour and bittering potential. E.g. a place to lookup a hop could be substituted for another hop for bittering ...
4
votes
3answers
6k views

Any way to rescue an overly bitter beer?

My latest batch of IPA has come out really unpleasantly bitter, it was only supposed to be about 45 IBUs, using a combination of Northdown, Target and Bobek for bittering (60 minutes) and some more ...
5
votes
2answers
259 views

Possible to intensify/increase the amount of yeast flavor?

I will soon be making a hefe and will be using wyeast's 3068. In recent hefes I have made, I have always desired much more intensity in the flavors provided by the yeast strain. The only method i am ...
3
votes
1answer
64 views

If I condition my grain, is it ok to wait until I grind it?

I ran out of time grinding last night, even though I had already conditioned my grain: are there any concerns with leaving some slightly moist grains in a bucket overnight? I've got about 4 ounces of ...
0
votes
3answers
456 views

can you dry hop in the primary, or do you have to rack into a secondary in order to add the dry hops? [duplicate]

Possible Duplicate: Should dry hopping be done in secondary, when to transfer, and for how long? All this talk about primary vs secondary, and contamination, oxidation, makes it a little ...
6
votes
2answers
793 views

Measuring yeast in a slurry

Please tell me if I'm being overly simplistic here. I was reading the book yeast by Chris White and Jamil Zainasheff. In the book, they talk about measuring how many cells are in a slurry by using a ...
4
votes
1answer
410 views

Could I make vinegar from spoiled wine?

I have about 20 litres of wine, that was not stored properly (warm place, some access of air), and is now sour. Can I make from spoiled wine vinegar of the commercial quality? If so, do I need a ...
3
votes
2answers
736 views

Potential causes of unreliable pre-boil gravity measurement

I usually take a hydrometer reading immediately after sparge so that I can calculate total points of gravity (i.e. gravity reading * volume), and from there calculate what volume of wort I should ...
8
votes
3answers
2k views

Something in the fermentation chamber made my nose hurt

So last night I checked on my porter, 48 hours on fermentation with Wyeast 1968, bubbling away happily. My ferm chamber is a small chest freezer. Got a blowoff tube running from the top of the bucket ...
3
votes
1answer
613 views

Raisins in basic wine recipe

Would the very small amount of oil that is added to store raisins cause a problem with basic wine recipes? I was going to make a Strawberry + Raisin recipe but noticed that all the available raisins ...
2
votes
1answer
201 views

Berliner Weisse on Sierra Mist syrup?

I have a Berliner Weisse going, the yeast out-paced the lacto (WLP 630). fermentation happened quick (1.030 O.G.) maybe a day. Due to a busy schedule and lazyness it sat on the yeast for 6 weeks, and ...
3
votes
2answers
101 views

I'm looking to put together a peach porter

I have heard several fruit beer podcast and they all come to the same conclusion, 1/3 - 1/4 in the primary and the other portion in the secondary (after fermentation). but I was wondering what would ...
3
votes
1answer
142 views

Storing Grain in a Hot Garage?

I currently have my grain in air tight containers that I store inside. I would like to move them out to the garage which gets very hot. (100 degree summer days are common). Will the heat negatively ...
5
votes
2answers
149 views

Is level of roast indicative of flavor contributions?

Crisp carries a 630L Chocolate malt, Munton's carries one that's 385L. Both are UK maltsters, but (not having actually tasted them) I assume that they taste quite different, even though they are ...
5
votes
2answers
2k views

What's the difference between English chocolate malt and American chocolate malt?

I'm working up a recipe based on the Deschutes Black Butte Porter clone recipe from The Jamil Show podcast. Their recipe calls for both English and American chocolate malt. I'm having a hard time ...
1
vote
3answers
2k views

Cherry vishnick

I've been looking for recipes for cherry vishnick and most of them involve just putting the cherries into a jar of vodka for several weeks. I'd been looking for a recipe that involves fermentation. I ...
5
votes
3answers
3k views

How do I identify the type of poppet I need for a corny keg?

I just got my first kegs - a couple used, reconditioned corny kegs from beveragefactory.com, still smelling like soda (yay). I've been reading up on the process and it seems like it's a best practice ...
3
votes
1answer
1k views

Temperature for fermenting a hybrid (california common)

I'm planning to brew a California common "steam" beer. I will be using a bottom fermenting lager yeast, specifically Wyeast 2112 California Lager. This is intended for a warmer fermentation, up to 68 ...
2
votes
3answers
635 views

Cleaning & sanitizing NPT and weldless fittings

I just got a new boil kettle with a stainless ball valve attached with a weldless bulkhead fitting, and a stainless barb connected to the NPT outlet of the ball valve. What's the cleaning procedure ...
7
votes
2answers
859 views

Does carbonation method impact beer flavor?

Does the method chosen to carbonate your beer impact taste? For example, forced Co2 vs bottle vs natural, etc.
3
votes
2answers
888 views

What to expect from “Mash” Hopping?

A friend and I recently threw an IPA together with the hops and grains we had on hand. We had 8oz of Cascade whole leaf hops lying around, so to spread the love, we decided to throw a couple ounces ...
2
votes
2answers
2k views

What is the oily film on the top of my kit beer

I made a creme ale 10 days ago and I racked to the secondary after 4 days fermenting( don't ask ) . I tasted it yesterday and it taste very bitter with little to no flavor. When I transferred it to ...
1
vote
1answer
1k views

How can I seal off the liquid line on a sankey keg to allow force carbonation?

I want to carbonate several sankey kegs, but the keg couplers have the liquid line open, so if I apply CO2 to them, the beer will come out if I don't have a serving line connected, I only have 2 ...
6
votes
4answers
2k views

How do you calculate how much extract to add if you don't hit your target gravity pre-boil?

Planning to do my first all-grain BIAB. If miss my target gravity after mashing, how do I figure out how much extract to add before I start the boil in order to reach that OG? I would imagine ...
5
votes
4answers
2k views

Can a little human spit spoil fermented beer?

The other day, I was with my friend getting ready to bottle a batch of modified cream ale (our second homebrew so far). We were using an auto-siphon to transfer beer from fermenter to the bottling ...
15
votes
6answers
14k views

What is the secondary fermentation debate?

This question mentions a debate about secondary fermentation. Sort of like the existence of dark matter, everything I have read about homebrewing points to there being some disagreement about ...
4
votes
2answers
1k views

Airlock required for lagering or conditioning?

If I put some beer in a secondary vessel for medium-term condition (e.g. lagering or dry hopping), do I need to put an airlock on it or can I just close it up with a stopper or put it in a keg and ...
2
votes
2answers
649 views

Does keg secondary fermentation temperature matter?

I'm considering investing in a keg, fridge, etc. I live in a warm climate and currently do secondary fermentation in the bottles in the heat. I've read that people have chest freezers to store kegs. ...
1
vote
1answer
692 views

What size keg to get for 23L brews?

I'm thinking about investing in a keg, etc. done some reading but still have a lot of questions. I currently bottle from brew cans which fill the fermenter to 23L and comes out to about 30x 750ml ...
6
votes
3answers
2k views

How long can I let my fermentation go in the original bucket?

I'm brewing a Belgian Tripel. I don't typically use a secondary fermentation. The Tripel however, is my biggest beer so far, and requires much more time. Should I transfer to a secondary? All I have ...
7
votes
1answer
515 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
173 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
343 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
287 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 ...

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