0
votes
1answer
4k views

What am I doing wrong with my Hard Cider

Ok so I'm trying to make small 1 gallon batches of hard cider. I've already created 2 batches that sucked really bad (vinegary). I used: First batch: (pretty obvious why this one sucked) white ...
5
votes
5answers
3k views

Can a beer be carbonated during primary or secondary fermentation?

Is it always necessary to carbonate your beer with sugar or tablets or is it possible to get the right amount of carbonation with the primary and secondary fermentation?
1
vote
3answers
4k views

How long to dry hop, then when to bottle and taste?

For my second brewing attempt, I'm doing a Pale Ale, with this 20L Fresh Wort Kit and US-05 yeast. I put it in the fermenter 7 days ago, and it has remained fairly stable at 19° Celsius (66°F). ...
7
votes
2answers
781 views

Does PH affect hop bitterness?

I've always disagreed with the idea that dry hopping or late hopping added 0 IBUs to your end product. If I ever brewed a kit or recipe and followed the hop schedule exactly, it would pretty much ...
1
vote
1answer
2k views

Kegging vs. Bottling (force-carbonated), what's the difference in taste?

I'm achieving a rather bizarre sense of enlightenment and was hoping someone could explain the impact that force carbonation in a keg vs. force carbonation in a keg with eventually bottling off would ...
3
votes
2answers
139 views

Are pre-fab kegerators modifiable?

I am considering options for kegerators... on a budget. I have scoped out Craigslist, and I have seen a few pre-fabricated kegerators (not that I'm sold on going that route). Obviously, the one-tap ...
0
votes
2answers
593 views

Can I steep aroma malt

I have some Brewferm Aroma malt 150 EBC. I think normally I couldn't because it is full of unconverted starch, but I would like to do some extract beer and use a little (5-10%) of it. Will it be bad ...
4
votes
1answer
103 views

How do conventional foods effect kombucha brewing?

I would like to know how/if chemicals such as pesticides commonly found with conventional foods or even those found in tap water; how/if they affect the quality of the kombucha first or second stage ...
1
vote
1answer
71 views

“Quiescence Yeast” Or will my yeast-to-be survive a travel to the caribbean?

This is a related question, but not a usefull one to me :( I intend to buy liquid yeast from northenbrewer (WLP099 in case you wonder) and I currently live in Venezuela, a very hot and sunny place (...
1
vote
1answer
661 views

Can one use gelatin while force carbing, or will CO2 keep gelatin suspended

New to world of finings. I figured i'd see if I could get a faster turnaround. Right now I'm kegging, then conditioning/force carbing at the same time at 40F. Can I cold crash, then on the next day ...
2
votes
2answers
4k views

Can a keg explode?

As I read in some answers to other questions they should not explode, is it true? Why is that? Is it because they have a safety valve or just because they are very strong?
1
vote
2answers
2k views

Lager yeast fermenting at 25-30C

The summer is approaching, and I would like to make some experiments using lager yeast, just completely out of its temperature range. I guess that steam bear was made using lager yeast at higher ...
3
votes
3answers
637 views

Pectic Enzyme in Secondary?

I am doing a melomel and am putting some mangos in primary and again into secondary a month later. I was going to put pectic enzyme into primary, do I need to put additional into the secondary?
5
votes
3answers
4k views

What's the best/safest way to handle likely bottle bombs?

I'm using 16oz amber e-z cap bottles (swing tops). I've read that they'll self-vent before exploding, but I've heard other accounts of them actually exploding. I'm storing them like this and it's ...
2
votes
2answers
868 views

Specific gravity is the wrong way

I am brewing my first lager, a German Oktoberfest kit from Brewer's Best, after 12 batches of ales. I fermented in the primary for 17 days at 58 degrees and then raised the temperature to 65 degrees ...
1
vote
3answers
5k views

Stopping fermentation and then bottling

I've tried making a few beers that I think have TOO much alcohol. I'd like to stop the fermentation before all of the sugars have fermented, and I'm wondering what the best way is to do that. I've ...
1
vote
2answers
1k views

sediment in wine bottle, how to serve

I made some wine recently, and I screwed up slightly. I degassed the wine the day I was going to bottle. I let it sit a couple hours expecting the sediment to settle after I "blended" the wine, ...
4
votes
3answers
2k views

How much peated malt to get a hint of smoke?

I've got some peated malt that a friend gave me, and I've been looking for some way to use it. My current idea is to brew an Irish Red Ale (OG 1.055, FG 1.012, IBU 21, SRM 16) with just enough peated ...
0
votes
2answers
649 views

Brew from an out of date kit - not fermented

I kicked off a wildly out of date (2008) brew from a kit a few weeks ago. ( One of those kits with a packet of yeast and 2 large tins of goop.) The brewing didnt go as well as I've had them go ...
2
votes
1answer
194 views

Can I wash/re-use all that yeast in the blowoff

Last night, I put my 1.130+ (it wasn't until midnight when I finished that I noticed that it was higher than my hydrometer and refractometer could go) wort in the carboy to ferment. I wake up this ...
1
vote
2answers
1k views

Will a wheat beer taste watery before carbonation?

I'm not an expert brewer, but I've made 5-6 batches over the past 18 months. Process-wise, I feel like I know what I'm doing, but I am still learning different styles of beer. For summer, I decided ...
8
votes
2answers
497 views

Sanitize the bottle capper?

When bottling, is it wise to dunk the bottle capper in sanitizing solution or is that overkill?
4
votes
4answers
954 views

Keeping beer from entering CO2 line while Carbing Keg?

So I am getting ready to carbonate my first keg! But I am worried about beer entering the CO2 line if I use the 'rock on my lap like a baby' method :) I am worried because I tried to carbonate a ...
1
vote
2answers
642 views

How to improve freshness bottled beer?

I'm getting some sour flavors and off-aromas in my bottled beer when they have more of one month in bottle. When the beers are young, they taste really good with full aromas, but even if I stored all ...
3
votes
2answers
267 views

Does skunk off flavour go away?

Skunky off-flavours are caused by ultraviolet light causing chemical reaction that transforms alpha-acids. Once this flavour is created, does it go away with time, and if so how much time? Or will it ...
1
vote
3answers
2k views

How do I calculate how much sugar to add, for carbonation

I have a brew, that I will need to bottle soon. But, how do I calculate, how much sugar to add, before bottling? I'll be adding table-sugar, but I am very worried about exploding bottles. Are there ...
1
vote
6answers
725 views

Which is the superior air-lock liquid: Vodka or Star-San?

I've had a life-long fancy for using vodka to clean sanitize and naturally use it in my air-lock. Given that it is only 40%, however, and I live in California where pure grain alcohol is illegal, ...
2
votes
1answer
310 views

How long must an ale be conditioned in bottles outside of the fridgerator?

I bottled my first batch of beer 72 hours ago. I am under the impression that bottled beer should not immediately be placed in the refrigerator, as this would prevent the remaining yeast from ...
0
votes
3answers
3k views

What to expect from champagne yeast?

I bought a pack of champagne yeast, but not sure why, just to try it :) What differences should I expect compared to a "normal" English ale yest?
2
votes
1answer
768 views

My bottles are Conditioning underwater. Why are there bubbles on the caps on day 2 but not day 0 through 1?

On Sunday (day 0) I bottled beer for the first time (with my first batch). I asked my brother how I could determine whether or not I successfully locked the caps onto the bottles to make them air-...
1
vote
1answer
252 views

How to Sterilize Bung and Hole while Maintaining a Strong Seal?

How do you sanitize and prepare a bung for stopping a carboy? While making sure that it will maintain a good seal and not POP off sometime later. In depth I removed and sterilized my bung and ...
18
votes
19answers
19k 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
424 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
387 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
755 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
119 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
226 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
192 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 re-...
3
votes
1answer
822 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
653 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
395 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
165 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
219 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
173 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: http://www.toowoombahomebrewers.com.au/Wine/...

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