4
votes
3answers
330 views

What does high attentuation actually mean in terms of types of sugar fermented?

So, when I fermented a cider it ended up very dry. I used champagne yeast and only added pure glucose. I then added lactic sugar since I knew that wasn't fermentable by the yeast I used. I also have ...
6
votes
2answers
394 views

Should a wine be encouraged to emit residual CO2 before bottlings?

When making beer or other carbonated beverages, we are encouraged to consider residual CO2 when calculating priming sugar. Does this also mean that non-carbonated beverages should be "encouraged" to ...
2
votes
3answers
259 views

Does beer contain cannabinols?

Fellow brewmasters! I have a curious question for you. A friend of mine tried to convince me that the beer high is not entirely caused by alcohol. In particular, his theory is that since hops and ...
2
votes
4answers
6k views

Non fermenting cider

I extracted the juice and moved it to a container for two days(as per instructions)mixed the yeast with the sugar water and left for two days,then mixed together,but there was no fermentation,why ...
2
votes
1answer
234 views

What are the hops varieties Sticklebract & Galena?

A homebrew shop has just opened up near me (hooray!). Browsing their wares I saw two hops varieties unknown to me: Sticklebract (I think this is the correct name) and Galena. They seem to have been ...
6
votes
1answer
1k views

When to harvest wild hops?

Hi there fellow brewmasters! I have recently moved to all-grain brewing after two years of brewing with hopped extracts. The results are pretty good, and the whole process is a lot of fun, but I am ...
3
votes
2answers
778 views

fly sparging - stopping and efficiency

For the few years I've been brewing AG, I've used batch sparging with a 70qt cooler. But this year I've built a new brewery which is equipped for fly sparging, so I'm trying that. With fly sparging, ...
3
votes
1answer
309 views

Controlling exothermic heat from primary fermentation with A/C cooling duct

In terms of brewing with Ale yeasts, I understand that fermenter temps can increase up to 10 degrees, or more, than the ambient room temperature. As a "cheap" method for keeping the temperature of the ...
3
votes
3answers
1k views

Forgot 1 piece to a 3 piece airlock, is this recoverable?

Last weekend I brewed my first batch of beer. I ordered the kit back in April because there was a Groupon and stuck the yeast in the fridge until I needed it. Its been a week and I haven't seen any ...
5
votes
2answers
366 views

Addition of hops to double IPA

When brewing a double IPA do I have to put the hops in steeping bag or do I just toss toss them in. This question applies to both the boiling phase and when I have to dry hop later!
7
votes
2answers
99 views

Belgian Fruit Beer Expectations

I am about to try a Kreik beer. This is a step beyond a Lamic, and I am having trouble locating actual sour Morello cherries. Will any variety of a sour cherry get roughly equivalent results?
5
votes
1answer
229 views

Should Priming Sugar Solution Have Minimal Oxygen?

When I bottle, I follow the typical step of boiling some water, adding bottling sugar, letting it cool, and adding it to the beer that's done fermenting (but still of course has live yeast floating ...
8
votes
3answers
1k views

How to make your own cider?

This year has been generous and gave us a great apple harvest. There is even a surplus of them so, I would like to ask you, how to make a cider from apples? Thank you in advance.
6
votes
6answers
383 views

How do you efficiently empty beer bottles?

I'm not talking about pouring a beer--in the context of rinsing or sanitizing bottles, I'm not quite satisfied just holding each bottle upside down while I wait for the glug-glug-glug of water and air ...
4
votes
1answer
551 views

What kind of malt will add a molasses flavor?

I recall tasting a beer a couple years back that, from the first sip, screamed "molasses". I'd like to impart some of that flavor into a brew I'm concocting, but wasn't sure exactly where to aim. I ...
5
votes
5answers
8k views

How can I put minerals back into distilled or reverse osmosis water?

The tap water where I live is filled with chlorine, flouride, some pretty bad elements such as arsenic, chromium, barium, etc. So I would like to purify my water with either reverse osmosis or ...
7
votes
1answer
1k views

belgian vs german pilsner malt

I've been brewing belgian beers with belgian pilsner malt, and german lagers with german pilsner malt without really thinking about it. But what is it that distinguishes these malts to make them ...
3
votes
1answer
165 views

Can I use a filtering kit with sanke kegs?

I just built a d-coupler kegerator, and picked up a few pony sanke kegs from a friend. I've been looking to start filtering some of my homebrew, but all the kits I see online require soda kegs. Is ...
6
votes
3answers
8k views

Using a carbonation stone to force carbonate in corny kegs

Can anyone tell me how to properly use a carbonation stone to carbonate beer in a corny keg? Particulary how to attach the stone and if it is removed after full carbonation or left in place until the ...
4
votes
3answers
989 views

How to avoid a boozy flavor in high-gravity beers

Many of the high-gravity commercial beers I taste end up coming off as boozy. What kinds of ingredients or processes will limit this flavor? I want to brew a big beer, perhaps in the 1.100 ...
14
votes
1answer
1k views

How long can a yeast starter survive in the fridge?

I've made a 2L yeast starter (Wyeast 2633 Octoberfest) and placed in the fridge this morning. My original goal was to brew tonight but I may not be able to. Will the yeast colony still be good for a ...
5
votes
1answer
551 views

Curiously high OG after first all-grain batch

I conquered my first all-grain batch this weekend, and after some early problems constructing my cooler mash tun, it went off without a hitch. It's a Northern Brewer all grain kit, and the recipe ...
10
votes
4answers
870 views

Process for transfereing from boil kettle to fermenter

At the moment the most frustrating part of my brewday is getting the cold wort into the fermenter. Here is my process. I have a 20 litre saucepan that i use as a kettle that does not have a tap. At ...
6
votes
1answer
421 views

primary fermentation of wine

I am mostly a beer brewer, but recently I have begun experimenting with fruit wines. In contrast to beer, the wine recipes I am using all say to do the primary fermentation with only a towel or other ...
4
votes
2answers
233 views

Negative effects of Wyeast American Ale 1056 turning slightly slushy in fridge

I received a pack of Wyeast American Ale yesterday and popped it into the back of my fridge only to find this morning that it may have partially turned slushy from the (evidently) colder area in the ...
11
votes
3answers
803 views

Is there a way to use my kegging system to carbonate beer for bottling without a beer gun?

The only solutions I've found are expensive, and involved a pricey piece of equipment called a beer gun. Is there a way to carbonate my beer before bottling so I can ensure a good carbonation?
1
vote
3answers
150 views

Will Adding an Active Mash to a Non-Active Mash Get Enzyme Activity Started Again?

Background: A friend of mine does ten gallon batches of big beers, so has a lot of grain. After mashing, his technique is to fly sparge with 170 degree water. I understand this shuts-down enzymatic ...
7
votes
1answer
745 views

Prevent haze on the inside of vinyl tubing when cleaning

I've been cleaning my carboys with oxy-clean and it works wonders... no need to even brush (which is important if you're using the plastic 'Better Bottles'). So I decided to throw all my vinyl tubes ...
13
votes
8answers
12k views

Am I required to refrigerate bottles after bottling?

My instructions that came with my kit said that I should let the bottles sit for 3 days, then age in the fridge for 10 days. If I don't refrigerate, will I get bottle bombs? Advice on forums and ...
4
votes
2answers
352 views

Thick/Chunky Pumpkin Ale

I racked my Pumpkin Ale into a carboy last night and it seemed chunky or thick. Is this a product of using the Pumpkin in the brew? I siphoned as much as I could but I questioned how much of the ...
6
votes
2answers
136 views

Can I do a high temperature starter?

I know if you are adding the yeast directly to the wort you want to keep the temperature similar to that of your eventual fermentation temp to minimize shock to the yeast. However, I plan to make a ...
8
votes
3answers
303 views

Priming Sugar Affect on Fermentation

I screwed up took a batch that had only been fermenting for 3 days and started to bottle it before I realized it was the wrong one. [link] During this screw up I ended up added the priming sugar then ...
8
votes
2answers
2k views

How do I decide if the beer is ready? Is my fermentation complete?

This is my first time brewing and I've followed the instructions from a kit. It says to leave the beer in the key for two weeks and its ready when it stops being cloudy. Its now been a little over ...
4
votes
3answers
211 views

Referment after Adding Priming Sugar

So I accidentally grabbed the wrong fermenting carboy today, this one started fermenting 3 days ago, but already has a gravity of 1.010 (it got a little warm up to 78F). Before we noticed it was the ...
6
votes
4answers
1k views

Can an infection be identified by sight?

I brew ten-gallon batches of beer split into two fermentors. The last batch that I kegged had one infected fermentor, while one remained uninfected. One bucket showed a white powdery substance ...
4
votes
1answer
151 views

Long cooling before pitching — aerate now or later?

This is a follow-up to this question: Long cooling before pitching -- read that for background. I aerate to add oxygen to my wort by pouring back and forth between buckets. If I wait before ...
2
votes
0answers
97 views

What kind of beer would a Yoda Beer be? [closed]

Say Yoda brews in Dagobah before Luke's arrival. For my next batch I would like to make a "Yoda Beer", what kind of beer would Yoda brew? Ale? Lager? which variety?
8
votes
2answers
241 views

Fly Sparging: Can I start boiling straight away

I fly sparge directly into my boil kettle and in general I have the heat on while I'm doing this. When this was on my stove it wasn't powerful enough to get the water boiling before finishing the ...
4
votes
2answers
501 views

Barleywine fermentation is slow. How can I speed it up?

My barley wine has been brewing for two weeks it should have be 1108 after 4-6 days its currently still fermenting at 1025.Its been at a constant temp of 22 degrees. However when yeast was added it ...
6
votes
2answers
772 views

Strong Sulfur from WLP 351 - how to clear it up quickly?

Does anyone have any tips for helping a beer clear out sulfur faster? - I made a straight Hefe (half wheat, half 2-Row) and use White Labs seasonal "Bavarian Hefe" yeast, WLP351. The beer was made ...
4
votes
1answer
267 views

What are the exact dimensions/specs of the fittings on a standard stainless steel Hansen Coupler?

I have a standard stainless steel Hansen Coupler for Pin-Lock type Cornelius Kegs. I'm trying to find the exact specs on both the 1/4 MFL and the inside (female) threads, where it connects to the ...
6
votes
4answers
4k views

Recover a brew that quit fermenting after I moved to secondary fermenter

I started my first batch of beer, a "Nut Brown Ale", 2 weeks ago. Its initial gravity was 1.040. As per the instructions, I siphoned the beer into the secondary fermenter (a glass carboy) after two ...
6
votes
3answers
837 views

Pitched unnecessary 2nd round of yeast - what will be the effects?

First off, a bit of background: This is my 3rd batch of homebrew so I am new to this. I'm using the following: Morgan's Golden Saaz Pilsner can of goo, Fermentis Saflager s-23 yeast and a brew ...
5
votes
4answers
296 views

Banana Mead Yeast Suggestions

I'm planning to brew a banana mead, and would like to start fementation with a Belgian yeast so that it has a good strong banana nose. I will finish with a champagne yeast, so I'm not particularly ...
3
votes
1answer
82 views

Followed a recipe, made some changes, got same OG. Think it will taste similar?

I'm working on a recipe that called for some small amounts of LME (.75 lb Wheat LME, .5 lb Munich LME). I couldn't get such small amounts of LME at the homebrew store, so on some advice from the ...
9
votes
5answers
3k views

How to get the carbonation right in bottled beer

I am really struggling to get the carbonation of my beers right. They either seem to turn out too flat or too carbonated. I take care in calculating the correct amount of bottling sugar for the beer ...
9
votes
6answers
7k views

Should I worry about blow-off?

I brewed a batch of IPA yesterday and when I checked on it today it had started to blow-off. There is so much pressure in the primary that it has spilled up through the airlock and is constantly ...
5
votes
3answers
5k views

How much distillers yeast do I use in a 5 gallon batch of beer?

The recipe I'm working on calls for the use of distillers yeast half way through my primary fermentation (among other things like plenty of sugar, aeration, etc...). Problem is, it doesn't really ...
3
votes
2answers
102 views

Soluble yeast estimation before carbonation

Any suggestions on how to estimate the amount of yeast that remains in the brew solution after standard transfer practices without using clarification? I know that some remain because of priming ...
4
votes
2answers
6k views

Legalities of Selling my homebrew?

What are the steps needed to legally sell homebrew? I have an LLC and know how to setup the business/tax/etc on that side of things. I could do it under this or form a new one. I am just not certain ...

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