3
votes
1answer
868 views

How much Potassium (or sodium) metabisulfite to remove chloramine?

I have a small jar of powdered Potassium Metabisulfite and Campden tablets that are Sodium Metabisulfite. The tablets are 550mg. I have seen on this forum that these chemicals, when added to your ...
3
votes
2answers
2k views

Milton / Baby bottle sanitiser?

Can anyone comment on the suitability of Baby Bottle sanitiser for cleaning brew kit? Milton is a popular brand name of such in the UK. I'd like to put a brew on this eve or tomorrow morning and ...
1
vote
3answers
533 views

Keg Management Systems

I'm looking for a way to keep track of the state of my kegs - how many times were they washed with a caustic cleaner since the last acid cleaning, how long ago was it cleaned (and pressurized), what ...
1
vote
1answer
328 views

Does kegging require a fridge

I was planning on building myself one of these for the summer: http://www.homebrewtalk.com/f51/portable-igloo-cooler-kegerator-172047-post1990392/ I currently bottle all my beer and don't own any ...
6
votes
5answers
1k views

Would placing the fermenter tank in a tub of water be a good way to handle hot environments?

Summers where I live typically have 80F nights and it can easily pick up to 95 degrees during the day. I have a plastic trash can (which I bought for this purpose) that I have filled up with water. ...
2
votes
4answers
327 views

yeast cell count importance

I have a had a question for quite some time that nobody has been able to answer. The question is more academic or theoretical than it is practical. Perhaps the community here is a tad smarter ...
2
votes
3answers
988 views

Ash/ash tray off flavour

What does cause ash or ash tray off flavour? I made an all grain porter (using chocolate and carafa type I), there is a slight ash tray off flavour. The falvour was apparent at the beginning (just ...
2
votes
2answers
397 views

Is it possible to successfully bottle a beer that's already been primed in a barrel?

I'd like to know what the effect of trying to bottle 35 pints of a light ale that's already been primed in a barel would be? Presumably there is still yeast floating about that would be able to ...
3
votes
1answer
169 views

Is bitterness extraction dependent on wort volume?

Supposing I boil the same amount of hops in the same wort (same SG, for the same time, let's say one hour), separately into two pans: One with 10L wort, and x grams of hops One with 1L wort and x ...
1
vote
2answers
166 views

Alternative uses for a failed batch

the Simply Ginger Beer kit I've brewed and just part-bottled is horrible. The chemical sweetener taste is overpowering and even though I have bottled 20 500ml flip-tops (more for practice than ...
1
vote
4answers
916 views

What are the price/features tradeoffs to consider when buying a new brew kettle?

I'm thinking of popping for this brew kettle - http://www.northernbrewer.com/shop/brewing/brewing-equipment/brew-kettles/megapot-with-ball-valve-brewmometer.html It comes with a ball valve and ...
5
votes
1answer
5k views

What are the benefits of fermenting under pressure?

I hear that some brewers ferment under pressure. What is the rationale/benefits of doing this?
2
votes
2answers
251 views

should I/how do I account for temperature differences for gravity readings?

I've taken my OG at the start, and another reading last night. Only last night did I register that my OG seemed slightly low according to what the brew can suggested as typical. My OG was 1.037 (can ...
7
votes
2answers
921 views

Pressure during fermentation

I imagine other parameters are more important (like temperature or pitching rate). Still, I was wondering if pressure has some effect on the fermentation process (for example on flocculation, ...
2
votes
1answer
355 views

Brewing with Tonka Beans

I am planning a recipe with Tonka Beans. At what point should I add them and approx. how many? I know that vanilla is usually added after primary. Should I do the same with these or can I add them ...
1
vote
2answers
396 views

tap line resistor

I just got my coffin style keezer all set up. I did the calculations to get a "balanced" system at a normal 12 PSI of pressure. This gave me 7 feet of 1/4" hose. Apparently my math was a little wrong, ...
5
votes
1answer
103 views

How long after bottling will the effects of oxygenation become apparent?

I think it is well understood in the brewing community that oxygen absorbing caps exist and are readily available. I don't keep any on-hand since my brews tend to be consumed rather quickly and are ...
3
votes
1answer
407 views

Convert US to metric gravity points

How can I convert US gravity points? If, for example, a pound per gallon of sugar gives 46 gravity points (1.046 OG), how can I calcualate the corresponding value when 1kg of sugar is added to 10l of ...
3
votes
2answers
1k views

Wyeast 2124 Bohemian Lager for Bock - too late for diacetyl rest?

I really wasn't ready to do a lager, but I wanted to do a Bock, so I requested California Lager yeast. My supplier failed to make the substitution and sent me home with Wyeast 2124 Bohemian Lager. I ...
3
votes
2answers
2k views

Why is my attenuation so low?

Here's the recipe: > Recipe Specifications > -------------------------- > Boil Size: 7.37 gal Post Boil Volume: 6.38 gal Batch Size (fermenter): 5.50 gal Bottling Volume: 5.50 gal > ...
8
votes
4answers
4k views

Airlock: vodka, water, or

I've just started making my first brew, and am using vodka in the airlock, but am hoping for some more detailed info about what is best practice, or if there is not really any difference between using ...
4
votes
1answer
1k views

airlock ran dry, should I be concerned?

I'm very new to this all, and just bought a noob-starter-kit. I'm using a can for my first brew (to learn the basics) So I just started the brew (Coopers Real Ale) a few days ago. I'm keeping the ...
1
vote
2answers
1k views

Am I bottling too quick?

Leaving aside the risk the fermentation is not completed and possible bottle bombing. I have made some amber or brown ales, about 1.040 1.050 OG. After a week I bottle it and start drinking after ...
2
votes
1answer
474 views

Missed my target gravity and volume by a mile

So, I know there were lots of things I could have done to repair the situation had I been prepared (lesson learned, I'll be having DME on hand from here on out), but I'm a little more interested in ...
3
votes
2answers
915 views

Best way to clean an airlock

I recently did two ale brews in two separate fermenters and in both cases my airlocks got sediment in them, which then dried in. I can't find a way to clean out these airlocks, as I can't get around ...
3
votes
1answer
301 views

No chill cubes storage

How long can I store the wort in the no chill cube? Does it need to be used as soon as its cooled down or relatively quickly?
3
votes
1answer
189 views

No chill cubes - which material?

What material do the cubes need to be made of? is there a worry about the plastic of the cubes leeching into the hot wort after X number of uses?
3
votes
2answers
866 views

No chill brewing

What are the benefits of no chill brewing? Are there downsides to the method? I am Specifically thinking of the no chill cubes.
3
votes
1answer
5k views

How can I fix low starting gravity?

I made my third all-grain batch last weekend. I have had issues getting decent efficiency so I added a couple extra pounds of ESB malted barley (11lbs, instead of 9, and about 3lbs of specialty ...
2
votes
1answer
461 views

Bottle drying after sanitisation?

When sanitising and using a bottle tree, should I wait for bottles to dry completely or can I use them just rinsed? The Youngs sanitiser I'm using says items should be used within 1 hour of being ...
1
vote
1answer
2k views

How long does bottle priming take? (Ginger Beer)

I've test bottled one 500ml bottle of Ginger Beer with one Coopers priming drop. How long does priming take? If I opened it in a day would it have some pressure/fizz/gas or does it need a week or so? ...
1
vote
2answers
209 views

Priming sugar/drop mixing worry, in a test bottling

I'm preparing to bottle a 30 pint batch of Ginger Beer. It started at 1.041 and has finished at a steady 1.008 after 2 weeks or so. I siphoned one bottle's worth earlier into a 500ml flip-top, and ...
1
vote
2answers
140 views

How foolish is it to try to make up for my tripel's shortish secondary by bottle conditioning it longer?

I'm attempting to brew a wide variety of beers (both 2.5 & 5 gallon batches depending on style) in a shortish time span in order to serve at a family reunion in the summer, and now it looks like I ...
1
vote
1answer
117 views

How likely to get off flavors from American Ale transferring to secondary?

I transferred my American Ale from primary to secondary after 10/11 days. I guess fermentation is pretty much complete. I might be going away for 3 weeks and so I didnt want the beer sitting in the ...
9
votes
4answers
11k views

How to make malt vinegar

How should I proceed to make a good malt vinegar. In particular I would like some recipe to know what grains (or extract) I need to use, to have a really good vinegar, not just something that is sour, ...
3
votes
2answers
365 views

Use pop-corn as an adjunct

I love pop-corn (who doesn't I guess), so I think it might be used in beer during mash. Has anyone used them? How did it work? How should I do it? Should I expect something interesting from it?
7
votes
3answers
216 views

Why shouldn't we just use scales?

New on homebrew.SE, great forum here. Just a quick question - why shouldn't we just use weight scales to determine the OG and FG? My Hydrometer has broken and I can't be stuffed really buying a new ...
6
votes
2answers
818 views

Pros and cons of a conical fermentor

What are the pros and cons of a conical fermentor compared to buckets or carboys?
3
votes
2answers
114 views

make a new sanitary connection in stainless conical

I'm dropping my 5 year old plastic buckets and moving fermentation over to a stainless conical. One thing I'll miss is being able to visually monitor the brew as it progresses. How can I mount a web ...
6
votes
1answer
416 views

What equipment is needed for a faucet? What's a shank?

I've bought a kegging system which came with a "Camping Style" faucet, essentially just some tubing with a ball lock disconnect on one end and a tiny plastic faucet on the other end. I'm looking for ...
5
votes
1answer
324 views

Should I extend boil times if temperature drops?

I use an electric burner when I home brew. It doesn't have a ton of excess power but it can get a nice rolling boil going. Occasionally, when I add malt extract to my kettle the temperature drops ...
5
votes
2answers
638 views

Necessary to clean bottle tree?

So I recently purchased a bottle tree (not sure how I went so long without one) for drying/storing my sanitized bottles. Is it is overkill to sanitize the bottle tree in sanitizing solution as well? ...
1
vote
1answer
91 views

Brewing timer in Brewing software

There is a lot of software to manage and recipes, do conversions etc. (for example BeerSmith, BeerTools, etc.). Is there any software that also integrates a timer (that alerts you mash steps, boiling ...
5
votes
1answer
7k views

Should I leave the CO2 Cylinder connected after force carbonation?

I connected my CO2 Cylinder to my Keg and have it currently force-carbonating. However, it will only be needed next week friday. Should I leave the CO2 Cylinder connected for 8 days at 20psi, or ...
8
votes
4answers
3k views

About going BIAB

I'm thinking about making the switch to BIAB, primarily as a result of a growing family and increased time constraints. I have a few questions before I make the jump. How long is a typical BIAB brew ...
2
votes
1answer
149 views

Sickly sweet ginger beer, Acesulfame K?

I've been brewing a kit Ginger Beer the last 10 days and it's about finished I think. Starting SG was 1.041 and it's settled at 1.008. 100g of grated boiled Ginger were added, and 1kg of Muntons Beer ...
14
votes
4answers
7k views

Methods for cleaning and drying tubing

Brewing 5 gallon batches at home. During the transfer from my primary fermenter to the secondary, and when filling bottles from my bottling bucket I constantly need to use plastic tubing to transfer ...
2
votes
2answers
1k views

Recovering from low mash efficiency - under-shot pre-boil gravity

For whatever reason, Beersmith decided to have me lauter my all-grain recipe with an exorbitant amount of water. I don't have the exact recipe in front of me at the moment (can provide details later ...
2
votes
3answers
801 views

Mash-produced unfermentable sugars do add sweetness and aroma?

I read in some sources that mash conditions can influence the production of dextrins, that are not fermentable, have no taste (is that correct?) and add body to the beer. But somewhere else I read ...
2
votes
2answers
845 views

Yeast pitching and wort cooling

I'm making an American Brown Ale and added liquid yeast to the wort that may have been too hot. The yeast was in the fridge and out to cool for 45 minutes. My guess is: Wort temp: 26-27C or about 80F ...

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