17
votes
17answers
18k views

What do you get if you distill mead?

This is just out of curiosity... I mean if you distill beer, you get whiskey... if you distill wine, you get cognac/brandy... if you distill fermented molasses, you get rum... if you distill ...
4
votes
2answers
417 views

What to brew in the summer?

What kind of beer can I brew in the summer (30C by day, a few less by night), without special cooling equipment? Anything special (but not too complicated/expensive) I should do?
0
votes
1answer
378 views

What is the potential of rock candi sugar?

I have acquired "white belgian candi sugar" from BrewFerm, and it is in rock form. AFAIK, this is just solid invert sugar, and should have potential 46 PPG, but BrewSmith and Brewer's Friend both list ...
5
votes
2answers
745 views

Not Red but Orange: How to correct the color of an Irish Red after brewing?

Probably we used not enough of the carared, but what we can do? Is it possible to use a dark fruit extract(sour, not sweet) to correct the color in the end? And what will be the effect on taste?
11
votes
4answers
10k views

The “correct” step to add cinnamon and vanilla?

I want to experiment a bit by adding spices - I'm thinking cinnamon and vanilla - to my beer, but wonder at which step is considered the best time to add it. Personal experience is very welcome. I ...
1
vote
1answer
115 views

Isinglass and temperature

The wine kit that I am making uses isinglass for fining and recommends storing the wine at 70 degrees during the process. In the past I've used gelatin in my beers to clear and I know that it works ...
3
votes
2answers
1k views

Fitering BIAB wort

I have recently started BIAB, and my wort is very cloudy after the boil. Much "cloud material" ends up in the fermentor, since it takes really long to settle and is easily stirred. It mostly looks ...
2
votes
2answers
220 views

How to mash quickly?

I have been using mashing procedure described by Charlie Papazian: 30' at 56C 60' at 68C 15' at 70C mash out at 75' It seems to work great, but it is rather long since it requires a whole two hours ...
0
votes
5answers
191 views

Measuring Cup for Batch Sparging?

What do people like in terms of heat resistant measuring cups for batch sparging? I found this one on Amazon. I was wondering if there were other options that were better. I'm using it for ...
3
votes
1answer
811 views

Fruit Flies in Airlock. How can I Test if Mead is Okay?

In short After approximately 5.5 month my airlock full of vodka has lost 60% of its volume and now has trapped a couple dozen of fruit flies. Should I be concerned for my batch of Mead? What methods ...
1
vote
2answers
92 views

Unusual flavourings

What are some of the weirder (successful) flavourings you have tried in your beers, and at what point would you normally add these extras? It occurred to me the other day that basil or even rocket ...
2
votes
1answer
137 views

Effects of sugar before bottling

I've just finished my second batch of beer and am about to bottle it. I'm already happy with both ABV and how it tastes. Carbonation's not a big deal to me and it's already a tiny bit fizzy anyway, so ...
0
votes
2answers
724 views

What volume of brewer's yeast to use for yeast-nutrient-less dandelion wine?

I'm trying my first, 1-gallon batch of dandelion wine. Some recipes say "1 packet" of brewer's yeast, and mine doesn't even specify an amount. It also specifies to add "yeast nutrient," which my ...
0
votes
3answers
627 views

A aroma/flavor hops taxonomy

I would like to gain some knowledge about hops and have an idea in what all those varieties differ. Is it possible to define a few categories for hops (for example based on region of origin), so to ...
2
votes
1answer
387 views

Dropped the temperature as it was getting out of control, did I shock my yeast?

Making an IPA with an OG of 1.069, we pitched at 70°F with good ol' Safale US-05, just dry out of the packet as I've always done with US-05 with good success (I tend to trust it a little too much ...
1
vote
1answer
164 views

Aging full kegs out of fridge - carbonate now or later?

I just bought my first two kegs, and don't yet have a fridge set up for them. Even when I do get my fridge set up I plan to have more kegs than will fit at once. When I fill them is it better to ...
2
votes
3answers
218 views

What about grain storage?

I recently cleaned up after brewing one day and realized that I threw away a couple of four gallon water jugs. Could these be used for storing grain for long term? Would the air in the container ...
1
vote
2answers
242 views

Carbonating cider

I'm carbonating my cider in 1 gallon glass carboys and my solid rubber bungs popped off a few times so I tied them down with cable ties. Can anyone tell me if this is ok and the carboy can take the ...
0
votes
1answer
171 views

How much heat can a demijohn take?

I'm planning to serve some homemade cider, hot and mulled at a market stall in the coming weeks. I'll be siphoning out of a 23L demijohn (like this: ...
2
votes
1answer
116 views

Wine and yeast “clean up”

I have now decided to try my hand at some wine making as SHMBO decided she would also like to enjoy the fruits (haha) of my hobby. In the instructions for the kit I received (White Riesling) I was ...
3
votes
3answers
6k views

Can you mash for too long?

I'm looking at brewing an all-grain barley wine in the near future, and I'm aiming for a high ABV (13%-14% ABV). From what I've heard in discussions elsewhere, by single-infusion mashing at a lower ...
0
votes
2answers
2k views

Problems with Wyeast London Ale 1028?

I had a brew day yesterday and ran into something a little odd. I smacked a pack of Wyeast London Ale #1028 berfore I started my routine. After everything was said and done with the boil it had been ...
2
votes
5answers
3k views

Using pine in beer

I know about spruce, and pine is a really close relative, so it seems legit to me. I was planning to use the brown part in the picture, which has a really nice smell. I would like some advices: ...
1
vote
3answers
393 views

Rubber Keg Boot Glue Recommendation

I just bought two reconditioned 5 gal pin lock kegs. When I filled them up with hot water to clean them out I noticed that the rubber boot at the top of one of them was completely loose - it's only ...
3
votes
2answers
228 views

Variations in Recycled Crown Bottles

I have noticed differences in bottle necks which may affect my capping. I was merrily capping away with standard 12oz bottles with my Red Baron capper. I decided to bottle hard cider in green ...
9
votes
3answers
1k views

Why an erlynmeyer flask?

Why is the erlynmeyer style flask the automatic go to for yeast starters? I know people use other containers besides flasks, and some flasks dont have flat bottoms but is there something special about ...
1
vote
3answers
144 views

105 Day Fermentation?

I am half dozen or so batches into my homebrewing "career" (Saison du Buff, Jasmine IPA and Midas Touch among my highlights) I found a recipe for a darker saison. I made some modifications (chocolate ...
1
vote
3answers
245 views

How to make more beer than I can boil?

I will soon need to buy some more equipment, but I want to think it a little bit what I really need to buy and in the meantime I will try some workaround. I was thinking of brewing mash/extract ...
1
vote
2answers
4k views

hops for belgian trappist/abbey beers

I love Rochefort 10, Chimay (to a lower degree), and some other belgian beers. So I would like to try to do something similar, or just take some inspiration from them. What are the most commonly used ...
2
votes
3answers
120 views

Online hops reference

Is there any online place to get as much information as possible about hops. For example alpha and beta acids, cohumulone content, aroma progile and any other possibly useful information? I did my ...
0
votes
3answers
3k views

Aggressive foam from Keg

For the record, I am using some storebought kegs, but figure you guys know more about all of this than I do. EDIT: I checked the internet and the couplers to the keg are of the sanke variety. Here's ...
2
votes
1answer
513 views

Filtering using a keg and a carboy instead of two kegs

I've read that filtering requires two kegs. I've only got one corny keg but I'd like to filter my brew with a canister or plate filter. Do I risk overly oxidizing the beer if I were to filter from a ...
0
votes
1answer
360 views

Keeping pressure in secondary keg

I recently started brewing again as I was bought some new kit: 5 gallon fermenting bucket 5 gallon plastic keg with tap This is the first time I've brewed without bottling. I've just got my wort ...
2
votes
2answers
2k views

How to prime with maple syrup?

I'm not necessarily looking for a flavor add from the maple, but I want to carbonate my beer with some pure Vermont maple syrup that my brother harvested and prepared. I'm comfortable with the ...
8
votes
2answers
149 views

How to train my nose for hop aromas?

I oftes see videos where people describe (what I believe is hop-related aroma) with words like spicy, floral, citrusy, etc., but for me it is very hard to get (and to tell apart) any of this. So what ...
1
vote
2answers
2k views

Well carbonated, but no head

I've tried looking for duplicates to this question, but can't quite find a single question that covers it, so here goes (pls let me know if I've missed one) Last night I tasted the first bottle of my ...
3
votes
1answer
818 views

How little light can spoil a beer?

I build a fermentation chamber that has a small computer fan that is equipped with tiny blue led lights. Is it only UV light that can skunk a beer? What would the effect of this frequently run fan ...
3
votes
2answers
676 views

What is the benefit of long fermentations/leaving beer on yeast for weeks?

I know the 'general' answers: "it allows the yeast to 'clean up' compounds", "it allows the beer to 'condition'", "it allows the flavors to come together", none of which I am satisfied with. My ...
2
votes
2answers
172 views

Do commercial breweries mash every day?

I guess it depends on how the brewery is organized, but I am mostly referring to small breweries. Since the fermentation takes several days (and will keep equipment busy for several days) and ...
1
vote
2answers
306 views

Gravity going down during boil. How can it happen?

Can you think of any scenario (apart from errors of the measurement tools) where gravity actually goes down during boil. Normally, due to the loss of water, gravity should always go up. During our ...
1
vote
2answers
567 views

Expected Hydrometer Reading for White House Honey Ale?

A bit of background: This is my second beer batch. My first beer batch turned out well as an Irish Stout, using the Midwest Brewing kit and recipie I just started a White House Honey Ale I'm ...
4
votes
1answer
587 views

How to prevent solventy/overly alcoholic flavors?

I'm a moderately experienced homebrewer, and recently I've been making a lot of imperial stouts--variations on the same recipe, hoping to dial it in. Decently strong ones: my OG is usually around ...
3
votes
4answers
469 views

Oh… my back… (how do I brew with less heavy lifting?)

I've always brewed with my brewster girlfriend around to help but even then I still find that I do the majority of the lifting. Moving into this time of year I know she's going to be less available to ...
2
votes
3answers
344 views

What is the most important parameter to measure in water

I live in a region where the water is very hard, so I am considering spending a little more on bottled water to have more of a choice. Supposing that one can choose the water to use, but he doesn't ...
11
votes
8answers
47k views

Which yeast should I use to make apple cider

I am looking to make some homebrew cider. I intend to use store-bought apple juice, and mix with an appropriate amount of yeast. I am wondering what kind of yeast you would recommend? In the past, I ...
2
votes
2answers
159 views

Storing home brew

I was wondering if I could store my finished home brew in a fermenting bucket that has a spout on the side. Of course not the same one it was fermented in but a clean one. Will it hold its ...
3
votes
2answers
691 views

My first Porter. Should I add any calcium chloride chalk to my bottled water before mashing?

Hey brand new here on SE, but have been brewing all grain for about 5 batches now, mostly pale and amber ales. Going to brew my first Porter tonight, following Biermuncher's Black Pearl Porter recipe. ...
6
votes
1answer
740 views

What is the benefit of a 3 tier system?

I see a lot of people with the 3 tier brewing system. What is the benefit and What are the different levels for? This system is what I am referencing.
1
vote
2answers
842 views

SG and OG quite different to values indicated on can label

very quick question: making a kit brew (Coopers Real Ale), which says a typical OG is 1.046 and FG is 1.006. Unfortunately, my OG was 1.038, and my current reading (after about 17 days) is 1.013, and ...
7
votes
7answers
747 views

Most common and obvious off-flavours for homebrewers

I heard about some possible errors in the process that cause off-flavours (for example skunk due to sunlight). Excluding infection problems, and talking about most obvious errors one can do and are ...

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