8
votes
3answers
168 views

I find my wines to be too “juicy”

I've been making wine (mostly red) at home for about a year now and find that even though I ferment them dry I still find them to taste too much like fresh fruit. Any thoughts on getting to that aged ...
0
votes
2answers
8k views

Fermentation started, then stopped the next day. Is my yeast dead?

This is my first shot at homebrewing, using Northern Brewer's American Wheat Beer kit which is based on liquid malt extract, Willamette and Cascade hops, and a packet of dry yeast. I brewed and put ...
3
votes
1answer
247 views

Adding water before bottling

Ok. Sorry if this has been asked. I really did try to research it. LOL I did my first batch of American Amber Ale, and made a few mistakes. I didn't take an initial gravity reading, and I think I ...
3
votes
2answers
2k views

Added yeast to boiling water

first time brewer... I stuffed up and added yeast to just boiled water with the malt and sugar. Is there any chance the yeast will have survived or should I just bin it and start again? Thanks!
1
vote
2answers
2k views

Expert opinions on brewing beer from bread (If an expert were to use this method)

I found this link the other day on how to make beer from stale bread. It seems like it is legitimately working, but at the same time, it doesn't seem very clear on it's alcohol adjustments. My goal is ...
2
votes
1answer
111 views

BJCP Study Material

I'm going to begin studying for the BJCP exam. I was looking into some study materials, and could use some direction. I was thinking of Purchasing Michael Jacksons Beer Companion, the first edition ...
1
vote
2answers
1k views

Pilsner vs 2 Row

I've searched around, but I still would like an elaborate review on the difference in taste between these two base malts. Only interested in North American varieties, also. I'm not sure what ...
3
votes
3answers
1k views

Airlock re-sanitization after minor blow-off

I had some minor blow-off enter (and exit) my airlock during the most active part of fermentation. The krausen has since gone down significantly, and there is no worry of the airlock getting clogged. ...
1
vote
1answer
401 views

Calculating boil volume in partial boil?

I'm an AG brewer but I haven't done an extract batch in years (or an AG one in over a year) and want to do an extract IPA this week. Looking at the various software and calculators, they don't seem to ...
2
votes
2answers
130 views

Is my Kolsch still a Kolsch if I used the wrong yeast?

I followed Jamil's Kolsch recipe to the letter but pitched WLP 833 into my carboy thinking it was a Kolsch yeast. I found out that it's actually a different German yeast strain. Will this still be a ...
3
votes
3answers
228 views

Transporting fermenting beer

I have 4 beers I need to transport (I'm moving), 3 of which are currently aging. One of them is currently on tap. I don't think I'll worry too much about it. The other three are wild ales, one is ...
2
votes
2answers
447 views

Crust on inside of Fermentor?

Ok. Day three into brewing my first ever batch of brew. It is an American Amber Ale from a kit. Moved it to the glass carboy and its been in there for 3 days. It bubbled like crazy the first two days ...
5
votes
5answers
1k views

Homebrew sanitisation in a Pinch

So it's that time of year where none of the local shops are open (at least in my area) and I am itching to put on a new brew but haven't got any sanitiser. I thought some Napisan (I believe AKA ...
6
votes
5answers
13k views

What is a “blonde” beer, and how do you make it?

I recently bought a 6 pack of Shiner Blonde, and just loved the taste of it. What differentiates a blonde beer from others, other than a lighter color and flavor? Also, how do you make a blonde, and ...
4
votes
3answers
6k views

When to add DME if you miss your starting OG?

My family was very nice to me this Christmas and I got a bayou classic burner and an 32qt. pot with 2 ports and a bazooka screen as well as an immersion chiller. I had built a 10 gallon mash tun over ...
10
votes
3answers
920 views

Confused by malts!

great site. I am a total newbie at brewing (used a Mr. Beer kit a few times with success), and recently got a 2 tier homebrewing system for Christmas. I got a prepackaged "American Amber Ale" kit as ...
7
votes
1answer
2k views

Where can I get custom crown caps in the UK?

I've been looking around trying to find anywhere that can print low-volume (50-100) runs of custom crown caps. Found loads of US sites but nothing in the UK. Any ideas? Cheers! (Related to this ...
1
vote
0answers
560 views

“Bottle” conditioning in a growler?

I'm a week or so away from bottling and I was curious: I have a 2 L growler from a local brewery with one of those EZ-Cap type lids, will it be a good enough vessel to bottle condition? Not having to ...
8
votes
2answers
284 views

How to get started brewing sake

I have a packet of koji spores and these instructions: http://www.tibbs-vision.com/sake/instrct.html The instructions call for a 2.6 gal fermenting vessel. Since I have a 7.9 gal bucket, I am ...
8
votes
2answers
564 views

What indicates my burner is at the peak performance?

I use 18" banjo burners on propane. When I'm trying to ramp to boil I have the choice between a shorter all blue flame (which I believe is the most efficient), A wild all yellow flame that edges ...
2
votes
1answer
224 views

Rager Hop Formula Clarification

I'm coding up some personal brewing software, and I'm confused by the explanation of the [Rager Formula][1] [1]: http://www.realbeer.com/hops/FAQ.htm l What is meant by the term "boil gravity", Is ...
5
votes
1answer
2k views

How to use Tart Cherries

Lately I've been trying fantastic beers brewed with tart cherries. Where is the best place to source this product? Do I buy as whole fruit, frozen fruit, puree? When and how should I add this product, ...
2
votes
1answer
184 views

Gose Question for the Gosers (too much salt)

So I found a recipe for gose on a site, and thought it looked interesting. However, I am bound to extract at the moment, as my mash tun is under repair. I converted to extract, but long story short, ...
8
votes
2answers
2k views

What is 'Batch Size'?

I've seen the term 'batch size' applied to three different things: Volume of wort put into the fermenter Volume of finished beer that comes out of the fermenter Post-boil wort volume Is there an ...
2
votes
3answers
1k views

Variable Final Gravity when Priming for Bottle Conditioning

I was bottling a batch of beer last night and as always I take the last bit from the bottling bucket to test the Final gravity. When I tested it it read 1.044. After much talking amoungst ourselfs we ...
5
votes
2answers
428 views

What should I expect from re-mashing malt extract?

I've heard Jamil Z. from the brewing network recommend re-mashing malt extract with a handful of two/six row to improve ferment-ability. Since the extract producer is attempting to please a larger ...
4
votes
2answers
363 views

Measuring Dissolved C02

I forcecarb every batch over 2 gallons. I do this primarily because I have no way of measuring the amount of CO2 already present when I calculate my priming sugar. Is there a way to estimate disolved ...
1
vote
3answers
810 views

overheated the mash by a long shot

I asked before and got some help and have done some reading since. The temp in my mash jumped from 175 to about 195 after I put the lid back on. How much damage did I do? Some things I've read since ...
3
votes
1answer
878 views

How do I account for Late Hop/Whirlpool IBUs?

The equations I've looked at so far don't really account for massive late hopping and whirlpool additions. I really like the flavor and aroma I get from late hopping, but It's been very hard to brew a ...
3
votes
2answers
854 views

How do I estimate the viability of dry yeast?

I've seen plenty of data and apps that help you estimate the viability of a liquid yeast culture. But I haven't seen a lot of data about dry yeast. I like using dry yeast for 1 gallon test batches and ...
4
votes
2answers
708 views

Secondary fermentation including carbonation in a Corney keg

I am making my third batch of cider using juice from a local farm, so far its worked out well other than a persistent haze in one batch. I want to try and simplify / improve by process by removing a ...
5
votes
1answer
373 views

Best Methods for removing chloramine

I have been looking into this for sometime, and I can't seem to find any definitive answers. So far I'm pretty convinced that I won't find a reasonable home filter that will eliminate chloramine. My ...
3
votes
2answers
144 views

Fill water in primary

When I am finished with the brew and want to top it off in the primary fermenter to make it an even 5 gallons. What type of water can I use. Can I use Jugs of purfied water from the store?
2
votes
4answers
222 views

Over temp when steeping an all grain

I started my steep at about 175 and wans't concerned but when i put the lid on the vessel to keep it constant it shot up. In the end my grains steeped at about 190 for 40 min. This is a pumpkin ale ...
3
votes
2answers
183 views

Commercial brewery house yeast

I know a lot of breweries have a house yeast that they use, and in some cases it's their only yeast. I've also heard that most will only harvest up to six generations, due to weak flocculation and ...
2
votes
2answers
319 views

Brewed with honey and the yeast is not working?

I did my first beer using honey last night and the beer is not bubbling this morning as it usually does. Is this normal? Should I re-pitch the yeast or not?
3
votes
3answers
3k views

What's wrong with using finings?

I've heard a lot of folks complaining about the use of finings in beer & one in particular claimed that commercial brewers stopped using finings once they had to start listing ingredients on the ...
3
votes
4answers
709 views

Bad “Canned Meat” smell after bottling, and briefly mid-fermentation

I've had an ongoing problem for the last several months that never used to happen: My brew smells pretty normal during fermentation, except midway through, it changes from the normal US-05 yeast ...
8
votes
7answers
860 views

Cure for foamy hydrometer?

Whenever I take a SG reading with my hydrometer I have a hard time getting an accurate reading because of a few mm of foam at the surface. Does anyone have any suggestions on how to get rid of the ...
4
votes
2answers
877 views

Where to get Old Brew Recipes

I'm interested in finding old beer recipes that are genuine, not clones. And by old, I'm talking about anywhere from a few hundred years to thousands of years old. Obviously the beer is going to be ...
7
votes
4answers
600 views

Are the terms “dry”, “low FG” and “drinkable” synonymous?

Hopefully this doesn't fall under "opinion" but I believe this will help alleviate some questions on mashing/fermentation techniques. I guess you could break this question into parts. Also the term ...
6
votes
3answers
4k views

Secondary Fermenter Temperature — Colder?

My American Pale Ale has been fermenting away nicely for the past few days and I'm certain I'll be racking to secondary within a few days (after SG gets stable). I'm curious: I've been keeping my ...
2
votes
2answers
429 views

Prickly Pear Beer Experiment

I have 1.5lbs of prickly pears and want to make a 2gal all grain batch from them. My question is how should I add the prickly pears? Should I smash them and only add the juice? or maybe Cut off ...
2
votes
1answer
497 views

Can you cap J. Roget Champagne Bottles with bottle caps?

I have capped several different champagne bottles with 29mm bottle caps, but the 29mm caps seem to fit too loosely on a case of J. Roget Champagne bottles I just picked up. I was having troubles ...
3
votes
1answer
180 views

When is it okay to bottle?

I've brewed literally dozens of Beer House brewkits, but I'm waiting on a Winterfest Ale kit that just won't seem to completely stop secondary fermentation...every other time I made these kits, ...
4
votes
2answers
497 views

After Racking should my beer still produce C02

I have been aging a winter lager and a Mead for a few weeks. The mead was always in a glass carboy and I just moved it from one to another. I do not have a water air lock for them so I have a balloon ...
6
votes
4answers
5k views

using champagne yeast as a secondary yeast for fermentation?

I haven't quite found a post that answers my question, when brewing a big beer such as a barley wine I have heard talk about using champagne yeast after the initial yeast has done all it can. If my ...
3
votes
3answers
605 views

Overly Active Fermentation

I've got an Imperial IPA that I'm worried has something wrong. OG 1.080, 5gal batch, 6.5gal fermentation bucket, Used a healthy starter, Room temp 70f Primary kicked up within five hours or so and ...
11
votes
4answers
282 views

How to improve efficiency of water usage..?

I have just put another beer in the fermentor and I seem to use huge amounts of water during the whole brewing process. I don't have an exact estimate of my water use, but taking into account the ...
2
votes
4answers
1k views

Adding Sugar to Secondary to Create a Layer of CO2?

This might sound like an oddball question. But does it make sense to add a small amount of sugar to a beer (after fermenting appears to have stopped in the primary fementer), after transferring to a ...

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