2
votes
1answer
112 views

Is it normal for WY2112 to stall?

I've made three batches with the same colony of WY2112, and each one of them has exhibited the same odd behavior. I pitch a good quantity of yeast into oxygenated wort at 65 degrees F. Within 24 hours ...
1
vote
1answer
614 views

Is Oxiclean Free OK to use on a metal brewpot

Is it safe to use Oxiclean Free on a metal brew pot? I know that rinsing thoroughly is required after using Oxiclean Free. Is it safe to let the brew pot sit in an Oxiclean Free solution overnight?
4
votes
2answers
961 views

Transfer flat bottled beer into a keg

Quick rundown. I was in a rush to bottle an IPA and I forgot to add my priming sugar. I remembered after already bottling about three beers and went ahead and got my priming solution going and added ...
2
votes
1answer
87 views

Can I leave the sulphites out of my store bought wine kits

Have trouble with any sulphites. I have all the wine making equip including a filter machine and have made 100 bottles of wine. Would love to try and leave the sulphites out but hate to wait 3 months ...
0
votes
1answer
131 views

Yeast Ok After Being Near Freezing?

I have some California Ale Yeast WLP001 that I accidentally put in a corner of my fridge that is near freezing and it has been there for about a month. It's still in liquid form, so I think it should ...
1
vote
3answers
7k views

So I don't know if my primary is done

I started primary 5 days ago. On the second day it had a healthy yeast cake on top. Day three it began to fall and yesterday, so day 4, it went all the way down. The temp is at 70 degrees and is an ...
6
votes
1answer
1k views

Can marmite be made from brew yeast leftovers?

If you don't know what marmite is you can stop reading now. A friend of a friend reckons you can make marmite from the yeast leftovers of your brew. Does anyone know how to do this? Any one have a ...
3
votes
1answer
418 views

cider with brett?

Got a great deal ($! per) on half gallon jugs of Ryan's cider. I bought everything the store had (7 gallons of "spiced" cider and 3 gallons of standard cider). I plan on making three batches with ...
1
vote
1answer
195 views

Mead and the balloon

When my husband gets up in the morning, the balloons are deflated. When I get up 3 hrs later, the balloons are inflated. They stay inflated all day. It has been more than 3 weeks. Is the mead ready to ...
2
votes
1answer
170 views

Off flavor of kegged Wheat beer

I brewed an AG wheat beer and used WLP351 as the yeast for this. Let it sit in the primary for near two weeks (66°F/19°C) and I did do a secondary on it for about another weak to try and decrease the ...
7
votes
2answers
121 views

Green wood in beer

I was wondering if I can make some post-christmas beer out of the christmas tree (Norway Spruce). So my question is, does wood have to be dried in order to use it for flavoring or can I use green ...
3
votes
2answers
431 views

Will bottling by pouring negatively impact the flavor of my beer?

This is my second homebrew. I used a friend's siphoning equipment and bottle filler for my first batch, then got my own. This second batch is a pumpkin spice porter. It fermented for a week, and ...
3
votes
2answers
426 views

Rescuing a weak lager fermentation

I'm currently fermenting a spiced dark lager with an original gravity of 1.064. I began fermentation 2 weeks ago today with a White Labs 830 yeast that I made a starter with. The yeast was a bit old, ...
4
votes
3answers
447 views

Looking to make an Ancient Egyptian brew, but what about bittering and flavoring?

I've done some research on wines and beers of Ancient Egypt and I've decided I want to try and brew a beer based on the ingredients that would have been available at the time. I don't want to make a ...
2
votes
1answer
126 views

What advantages do I gain by putting my mead into a secondary before bottling?

I have always used a secondary fermentation container for my beers and meads in the past. Today I had a conversation with two different coworkers who mentioned they put their mead from the primary ...
4
votes
3answers
906 views

How much torque is required to operate a barley crusher?

Question: How many in-lbs or ft-lbs of torque are required to crush barley using a mill such as the Barley Crusher? Motivation: I'm interested in motorizing my Barley Crusher. There are endless ...
1
vote
2answers
434 views

I pitched my starter when it was too hot. Is it still ok to use?

I'm making my first starter and I accidentally pitched the yeast when the wort was still warm. I've had it on the stir plate for 24 hours and then a 30 minute rest. See picture, is it still ok to use ...
2
votes
3answers
336 views

Layering different varieties of hops at single intervals

Brewed a IPA yesterday: 75% 2 row 5% crystal 20 5% crystal 40 10% melanoidin 5% table sugar I was using Jamil's (Vinnie Cilurzo's? Tasty McD's?) IPA as a baseline recipe, which calls for ...
5
votes
2answers
822 views

Can gelatin strip away aroma and flavor?

I have an IPA fermenting that has close to 5oz of hops in it. I've had success with using gelatin to clear up other beer styles (Cali Common, saison), but I am planning on dry-hopping this with ...
3
votes
1answer
338 views

Is this a reasonable use of special B in an imperial stout recipe?

I've just worked up this (extract, specialty grains) recipe from glancing at clone recipes for old Rasputin imperial stout and black butte porter--they both have a smooth, chocolaty thing I'm going ...
1
vote
1answer
116 views

Making 5-7 l of beer in a 30l bucket

I would like to make a small quantity of beer, using something like this http://hbd.org/uchima/tech/extract.html What are the downsides of using a bucket much bigger than the amount of beer?
1
vote
2answers
167 views

Is it Possible to Collect Too Much Volume From Mash Tun?

I'm still new to the all-grain scene and I've messed up my sparge more than once, leaving me with a pre-boil gravity that is too low. I got to thinking, if I fall short (in pre-boil gravity) in the ...
3
votes
3answers
258 views

New to Kegging - Help

Just moved to a new house and finally have room for a chest freezer so I can switch from bottling to kegging. I have a johnson digital temp controller to regulate the freezer so I can keep constant ...
2
votes
2answers
178 views

Good Way to Stuff Dry Hops into Dry Hop Bag

I'm new to brewing and I recently transferred some brew from secondary that had dry hopping into a corney keg. I think everything went fine, but I really had a hard time stuffing the dry hops into ...
2
votes
2answers
280 views

Pot / kettle sizing

Apologies if this seems like a rather basic question, but I've been researching various sites and can't seem to get a decent answer. I've been homebrewing for about 2 years (infrequently), and I want ...
5
votes
10answers
961 views

What are some effective, cheap, easy ways to clean and re-use bottles?

After a couple year hiatus from home brewing, I'm ready to get back into it and I have been diligently consuming some local microbrews and saving the bottles in preparation. When I brewed before, for ...
1
vote
3answers
4k views

Is 2 hours cooling the wort before adding yeast too long

I forgot about the warmer tap water and found my wort was way too hot and even after adding ice and standing the fermenter in ice water it took nearly two hours before is was the right temperature so ...
3
votes
1answer
223 views

When is aeration good and/or bad in homebrewing?

I had thought that the point of using a siphon when moving wort/beer is to prevent agitation and aeration and a ruined beer. So we use the siphon when moving cooled wort to the carboy for ...
2
votes
1answer
719 views

How long to ferment for?

I made a coopers IPA can 2 days ago and it's currently fermenting away (bubbles every few seconds) and is at around 21-24 deg c (69-75 deg f) which is what it says as the label. The can says to ...
3
votes
3answers
7k views

Flat beer after priming in a pressure barrel

Completed my first fermentation of home-brew bitter which finished at 2.5% alcohol after 2 weeks. Transferred the beer to a pressure barrel and added a level teaspoon of sugar per pint to start ...
0
votes
1answer
249 views

Not much activity after 24 hours

Yesterday I brewed up a batch of an american brown ale. 24 hours after pitching, it doesn't to look to be moving so well. There are hints of a krausen, but not as much as there should be. I don't see ...
1
vote
3answers
7k views

My beer is not carbonating in my Keg

Since I have read so much about how much easier it is to keg your homebrew rather then bottle it, I decided to go ahead and get myself a kegging system setup. So, last week, after my beer was done ...
5
votes
2answers
488 views

When am I supposed to add my dark grains

Is the simplest answer: "if it has a husk and its dark, add it at sparge"? I have made 40 or so batches of beer, but not a lot of stouts. I have heard Jamil and others saying that they mash all ...
2
votes
2answers
396 views

Pitching yeast the next day?

If I wake up and decide to brew an impromptu batch, can I begin a starter at the same time and just pitch the next day? Seems comparable to no-chill brewing as far as contamination concerns, though ...
1
vote
1answer
294 views

Plate Chiller Use

First of all, I currently use a copper immersion chiller to cool my wort. It works, but takes at least 30 minutes to get below 100 and then i transfer and put it in my fermentation chamber till i ...
0
votes
1answer
360 views

Different Carbonation Levels on a Single Manifold

I have a Belgian Golden Strong and an American Brown that are both going into the same keggerator that share the same manifold. I would like to carbonate the Belgian at a higher value than the ...
1
vote
1answer
325 views

Is Pelforth brune an ale or a lager?

For being a commercial beer, I find it not too bad. For the few info I collected it seems that Pelforth uses ale yeast. Is it correct? From wikipedia En 1935, Jean Deflandre, fils d'Armand, ...
1
vote
3answers
899 views

What happens if I Double Brown Ale

I'm thinking about making something like Frambozen from New Belgium from brown ale and added raspberries. However it's more of a sipping beer / higher alcohol content than the regular brown ale. ...
0
votes
3answers
199 views

Original gravity of ingredients

I would like to compute OG for some recipe. To do that I used to have a table, but I do not find it anynmore. Is there a table to calculate initial gravity of various ingredients in metric units?
1
vote
2answers
690 views

Adding sugar to an imperial stout

I did not fly sparge properly, undershooting the preboil gravity by quite a bit, and ended up using more sparge water to extact sugars. I then reduced away most of the additional water, and ended up ...
3
votes
3answers
9k views

How long should I condition an IPA?

I boiled an IPA last weekend, and am getting ready to rack it to a secondary, for dry hopping. I understand the 1-2-3 rule (and follow it regularly, with good results). Is two weeks sufficient for ...
3
votes
1answer
571 views

How to sparge with a inner mash cylinder?

I have bought a BeerMaker 30 and now I wonder how to do the sparging so that I get the clearest wort possible. The issue for me is, that I have a steel cylinder that goes into my electric ...
4
votes
1answer
336 views

Inverted sugar specific gravity?

I'm doing a recipe, and I'll use inverted sugar that I cooked yesterday. But I don't have idea how to handle the specific gravity. I tried to use the densimeter, but it's useless.
3
votes
1answer
279 views

Distance between spigot and bag in BIAB setup with pump

I'm planning on taking the step from extract brewing to all grain with BIAB. My plan is to buy a induction hob, 15 gal kettle and a March pump. Will i need some kind of spacer to keep the bag out ...
1
vote
2answers
789 views

Amount of hops necessary

How to know the exact amount of hops needed by most of beer styles? Is there any table or something that guides the amounts or something?
1
vote
2answers
499 views

Most Feasible method to add Grains of Coffee in Porter Style

I have seen someone added coffee in a stout beer, I want to use it in batch of my beer (18 liters), to do so I have two ideas: To combine grains of coffee with mash. Make an espresso and add it to ...
10
votes
4answers
4k views

What is the minimum amount of time required for a yeast starter?

It is generally advised to leave a yeast starter for at least 24 hours to get optimal yeast growth. If I only have a few hours, is there any point making a starter from my liquid yeast pack? Is ...
1
vote
1answer
8k views

Where to buy an immersion heater?

I'm planning to make a Hot Liquor Tank with a 5 gallons cooler and an immersion heater, but I don't have idea about where and which immersion heater I need. I read a tutorial, and the guy is using a ...
1
vote
1answer
619 views

How much malto dextrin is too much? Increasing body of gluten-free homebrew

Collaborating with some in my homebrew club on a recipe for our first gluten-free homebrew. We are currently planning to primarily use sorghum extract, as well as rice extract. We are currently at ...
3
votes
2answers
2k views

Why I can't recap commercial bottles?

I tried to use a commercial beer bottle that looks exactly the same as my homebrew bottles, picture related: But when I tried to cap with a Red Baron capper, this only pops... The opening of the ...

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