2
votes
3answers
4k views

How do I get CO2 flowing into keg?

I have just kegged my beer and connected the regulator to the CO2 supply. I turn it on and I get no pressure. On my regulator the needle has moved up to the top of the "buy more" zone, but on the ...
3
votes
4answers
918 views

Will a hop vine still grow if the tip has been removed?

I took a shot at growing some hops this year. Everything has gone fine so far, and I have healthy plants coming up about 6" tall now. But, today while I was out, it appears a rabbit came by and ate ...
5
votes
5answers
9k views

Sour Off flavor

Our last 4 or 5 batches have had a distinctive sour flavor to them even though each has been a completely different style (wit, brown, 2 stout, hefe). What are the common reasons to get a sour off ...
2
votes
1answer
276 views

Do I have to prime if I'm force carbonating?

Time has slipped and I have a brew that needs to be tapped on Saturday. It was in primary for 10 days, and has been in secondary for about 3 weeks now. This will be my first time kegging. If I am ...
4
votes
2answers
1k views

Is this a stuck fermentation or did I screw up the mash?

So, a little under a week ago, I brewed a goodly sized stout (1.069 OG) and when I mashed it I ended up missing my mash temp by about 4 degrees. (I was aiming for 158 and ended up with about 162-163.) ...
3
votes
3answers
869 views

Any reason not to lower a hydrometer into my secondary?

Is there any reason not to simply lower a hydrometer into my carboy during secondary fermentation, so that I can monitor gravity just by peeking in with a flashlight? I'm thinking about doing this ...
3
votes
3answers
2k views

What amounts and times should I use to clean/sterilize my brewing equipment?

There are actually 2 questions here. The first one is more of an opinion (although I would like to know), but the correct answer will only be awarded for the second question. I have been researching ...
8
votes
4answers
3k views

How do I know if my beer is safe to drink?

I'm just starting out with homebrewing. I've ordered a starter set and am digging into some books. My primary concern right now is safety -- I don't want to accidentally make my friends and family ...
1
vote
2answers
157 views

Should I factor out sugar-to-alcohol conversion in stage 2 of a three-wort batch?

I am planning to make a tripel with OG near 1.085. I need to make a strong starter before subjecting yeast to that kind of gravity. I have read that 1.040 is a good gravity for making a starter. So I ...
0
votes
1answer
522 views

Slight fizz in beer after 6 days in the fermenter - game over?

I put a batch on last Sunday, started off with a crazy high reading on the hydrometer (around 1080 when I was expecting 1040ish according to the kit) - though I suspect that was because I drew a ...
1
vote
2answers
4k views

Does adding extra sugar to dark ales (e.g. stouts) better their flavour?

I've heard anecdotal accounts of people adding extra sugar (more than the recommended amounts) to their secondary fermentation when brewing dark ales such as stouts and porters. Apparently this can be ...
5
votes
2answers
219 views

I boiled my PVC thermometer probe - health concerns?

I have a digital thermometer with a probe. The probe is stainless steel but the cable and probe housing are apparently made of PVC. In my last brew I just submerged the whole probe in the boiler ...
3
votes
3answers
370 views

Head Retention improves with bottle conditioning?

I brewed an oatmeal stout and bottled it about 2 months ago. Most of the batch was drank within a few weeks of bottling. Tonight I opened the last bottle. This pour had significantly better head ...
10
votes
6answers
2k views

Does suspended yeast contribute to high SG?

I've got a SMaSH beer (Baird Maris Otter and EKG) finishing in primary. It's been fermenting for just over a week. Starting Gravity was 1.046. I mashed at 154F for 60 minutes. Fermented with WY1335 ...
2
votes
2answers
585 views

What differentiates the lag phase from fermentation?

When making a starter, the intent is to make yeast. We use stirplates in part to continually oxidize the wort, enabling the yeast to multiply. In this question about starter oxidation, one of the ...
6
votes
3answers
453 views

Does dry hopping affect attenuation?

Does the anti-microbial affects of hops affect yeast activity and therefore attenuation when dry hopping near the end of primary fermentation?
4
votes
6answers
3k views

Fastest method of wort chilling

I've heard of many different methods of chilling wort, What is the fastest? And what's the best cost vs speed solution?
2
votes
1answer
258 views

How long can you store StarSan in its concentrated form?

I recently got back into brewing after a 5 year hiatus, and noticed that my StarSan is a little darker in color than the stuff they sell at the LHBS. The guy at the LHBS said it can lose its potency, ...
1
vote
2answers
418 views

Yeast Starter blew out!

So I made a 2L starter with 2 Wyeast 1056 smack packs, yeast nutrient, a shot of O2 at the beginning and intermittent shaking. Last night it was going strong and this morning it had a nice high ...
5
votes
1answer
545 views

My first brew tastes a bit like champage. Did I do something wrong?

I just got finished with my very first brew! It is a blonde that I made from a Mr. Beer kit. It smells and tastes good, but I was a bit worried because it also has sort of a champagne taste. Did I do ...
1
vote
3answers
2k views

Brew kettle ball valve straining

I have a 10 gallon brew kettle with a ball valve. I have used it a couple times, and now own a counter-flow chiller. I noticed that all of the hot-break at the bottom of my kettle really seems to gunk ...
2
votes
1answer
411 views

Storing a counter-flow chiller

I just got a counter-flow chiller put together and have used it a couple times. Needs some tweaks, but man it really chilled the wort! After I was done I ran some hot water through it and tried to ...
5
votes
2answers
236 views

How to get rid of gas from mead?

I have brewed 5L of mead (1 part honey to 3 parts water). After 9 months I can no longer see any sedimentation in the bottle, however when I taste the mead I can feel it's a little sparkling (besides ...
3
votes
2answers
2k views

How to properly keep a warm kegged beer (short term)

This is a combination keg/carbonation/beer storage question. I have only fridge/freezer room for either a carboy or my (currently 1) keg. I have about half of the corny keg left of a light cream ...
5
votes
1answer
601 views

Any need to stop yeast before kegging?

I'm brewing to keg for the first time, finally. I am planning to force carbonate and was wondering: Are there was any steps I need to take to stop any active yeast before putting it in the keg and ...
4
votes
1answer
1k views

What's the minimum safe immersion time to sanitize something with StarSan?

How long should I keep something immersed in StarSan/swish it around for to ensure that it's as sanitized as I could reasonably hope it'll be? I know everyone has a rule of thumb for this (I use 1min ...
2
votes
2answers
418 views

Yeast Starter for a “Big Beer”

So I'm doing my first "Big Beer" this weekend. It's an Imperial IPA with an estimated OG of 1.096. I'm using Wyeast 1056 with yeast nutrient, a shot of pure O2 and intermittent shaking. Using ...
4
votes
2answers
2k views

Yeast for very high gravity (1.138) stout

I'm planning to brew a very high gravity stout. I'm expecting an OG between about 1.118 and 1.138 depending on how much my efficiency suffers. I've done this before with decent results, but I think I ...
5
votes
2answers
8k views

Benefits and drawbacks to different tubing types?

We're making some big upgrades to our homebrew system and one of them involves moving everything to 1/2" fittings and barbs. This means we need 1/2" tubing that will easily and reliably fit on the ...
5
votes
1answer
460 views

Additions to hard apple cider

Just put 5 gallons of hard apple cider in a better bottle to ferment. I would like to add some cinnamon, is there a good time and do I have to do anything special when I add it.
5
votes
1answer
379 views

Does white honey have greater effect on gravity?

A few weeks ago I made my first mead (actually a braggot). I ordered a 12 lb bucket of raw honey. To my surprise, when I opened it the honey inside was a creamy, almost foamy opaque white. It didn't ...
2
votes
2answers
672 views

Hard lemonade secondary fermentation

I successfully fermented a must of lemonade, dextrose and honey with EC 1118. It is good but very dry. I racked it into a secondary and added more lemonade concentrate for sweetness. My problem is I ...
7
votes
1answer
583 views

Can I make urwagwa?

Urwagwa is a popular beer in Rwanda made from bananas, and I'd like to brew some myself. The recipes and methods I've read online have some very traditional methods (e.g. Bury the bananas for a ...
0
votes
2answers
278 views

What brewing calendar tools are available?

I'm going to be bringing several styles to a wedding, but this same question would work if I wanted to brew several styles for a competition. We have a given date for the group of beers to be ready ...
2
votes
2answers
345 views

Adding strawberries to half of a batch - too much oxidation in carboy?

I am currently fermenting a blonde ale, and I was thinking of adding strawberries after primary fermentation. However I don't want a full batch of stawberry ale, so I plan to rack only half of the 5 ...
1
vote
5answers
602 views

Can carbonate reducing solution lead to off flavours?

I live in an area with very high alkalinity ~ 320 mg / l CaCO3. I am planing on using Carbonate Reducing Solution CRS to bring the alkality down to acceptable levels for pale ales. To lower the ...
4
votes
2answers
1k views

How to safely remove mold from corks?

I have a mead that has been sitting bottled in a cool underground closet for about a year, and the corks appear to have some mold growing on the outside. Apparently the closet is a bit more moist ...
6
votes
1answer
135 views

Kegging and less-than-keg-sized batches

What are the drawbacks (if any) of using a 4-gallon batch with a 5-gallon kegging system? And what if the batch is only two gallons?
5
votes
1answer
2k views

How to identify a brett contamination

I brewed a single hop American pale ale with palisade. It's not the greatest beer in the world, but seemed passable to me. Another brewer tasted it and thought he picked up brett in it. Palmer ...
7
votes
2answers
7k views

What is a protein rest?

I am new to all grain brewing and mashing, however I am about to brew a Belgian Witbier (Northern Brewer all grain kit) and I have a question about the mash schedule. I have only done a single step ...
4
votes
2answers
360 views

Estery fruit flavors in my vanilla bourbon imperial porter

I'm still pretty new to home brewing, so I'm sure I made about a hundred mistakes with this beer. I brewed a 1.079 OG imperial porter, and used Safale 05 (only one pack, unfortunately). First of all, ...
3
votes
2answers
457 views

Does a malt “late addition” affect OG?

I'm following a recipe from a book for an IPA that calls for the following (simplified) steps: Boil water (3G/11L) Add Light DME (1lb/450g) & return to boil Add hops At 45 mins, add LME ...
10
votes
3answers
411 views

Need help accenting the “clove” character of my Hefes

So I enjoy the heck outa making Hefeweizens. Its a great style and very wonderful when fresh. However, my Hefe's never seem to hit that "clove" note properly, they always lean much more towards the ...
2
votes
2answers
242 views

Should I rack lager before pitching yeast?

Yesterday I brewed my first Lager. I chilled the wort to about 72 degrees and figured i should get it colder before pitching. So i got the wort into a carboy and then got the carboy into to the ...
4
votes
3answers
1k views

Brettanomyces and Bottle Conditioning

When working with brettanomyces "Brett" should I adjust the amount of priming sugar I use? Does brett have any affect on quantity or quality (fineness of bubbles etc.) of carbonation in the bottle? ...
1
vote
2answers
568 views

What bourbons work well for flavoring beer?

Background: I am a large fan of bourbon flavored beers and have flavored a number of my homebrews with various bourbons with a wide range of results. Question: What bourbons/whiskies result in a ...
5
votes
3answers
2k views

What is the best way to flavor beer with Oak?

Background: I've purchased some lovely dark roasted oak chips that I plan on soaking in bourbon and using to flavor an Irish Red. Friends of mine who have seasoned their beer on oak chips claim that ...
4
votes
1answer
865 views

Does batch size affect evaporation rate?

If I brew a 5 gallon batch and a 15 gallon batch on the same system, would I see a different hourly evaporation rate between the two batches? For the sake of the question assume all other variables ...
3
votes
2answers
204 views

(Should) my keg floweth over?

So, I kegged my first time (straight from a 3.5wk primary vs 2wk, which I recommend). I tried a little bit of the "force carb", i.e. set to 25-30psi and agitate the keg until I didn't hear any more ...
9
votes
2answers
1k views

Brett, Pedio, Lacto. Reuse and kegging

I have 6 gallons of a bretted whit that has been sitting in the basement for 8 months and a Pedio/Lacto/Brett Dubbel that has been working for about 7 months. If I wanted to reuse these cultures ...

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