3
votes
4answers
254 views

Variable carbonation

I've just begun sampling my first batch, and I noticed that my carbonation level can vary from bottle to bottle. Most are just about perfect, but a few have certainly been over-carbonated, practically ...
5
votes
13answers
2k views

Best beer to brew that will last a long time

I have just started brewing so I apologize for my stupidity. My nephew was just born today and I want celebrate by brewing a batch and storing it until his 21st birthday. I think it would be cool to ...
5
votes
2answers
1k views

Aquarium water heaters for Fermentation chamber

Looking for suggestions on brands of aquarium heaters to use in a fermentation chamber I've built. My set-up is a 60 qt Igloo cooler with a custom foam insulation top cut to allow for a 5 to 6.5 ...
1
vote
2answers
712 views

Irish Moss and Hefeweizen - use or avoid?

I'm looking to put down a Hefeweizen tonight, and am pondering whether adding Irish Moss to the last 15 mins of the boil would be a good thing, or a bad thing. On the one hand, I would expect the ...
5
votes
2answers
400 views

Why would aeration cause diacetyl

My BJCP Course states that (too) late aeration can cause diacetyl. My understanding is that diacetyl is produced by yeast during the first phase of fermentation. How could too much oxygen in a ...
3
votes
2answers
1k views

Combating Diacetyl

I've just finished my first brew (brown ale), and the results aren't quite as spectacular as I had hoped. The issue is a prominent, yet not overpowering, sweet almost caramel-like flavor. As best I ...
1
vote
2answers
477 views

Stuck Ferm? Celebration Ale Clone Gravity at 1.021

Celebration Ale Clone (extract kit) White Labs California Ale Yeast (liquid vial, no starter, I know next time I'll make a starter) Pitched at 68 degrees and good activity 18 hours later, got up to 71 ...
3
votes
6answers
1k views

Aerating a 1.10 OG beer once its in the secondary

I would like to start off by saying thank you to all who answer these questions. I have been brewing for about a year now and while I have not asked a question before, this is only attributed to ...
1
vote
2answers
534 views

At what alcohol level does alcohol start to contribute sweetness?

I'm working on a little project of my own regarding beer balance and I've got a lot of theories. One of the questions I haven't yet answered is how alcohol impacts balance after it gets to a ...
0
votes
2answers
590 views

Waiting to pitch yeast?

I came across a couple similar questions, but not exactly what I was looking for. I only have a short period where I have time to brew, but my starter isn't ready and some cooling equipment. Are ...
1
vote
4answers
2k views

Secondary Fermentation

I've had my beer (Belgium witbier) in primary fermentation for about a week. I'd like to rack to secondary, then keep it in secondary for 3 weeks. Advisable? I could keep it in primary for another ...
1
vote
1answer
645 views

Kolsch fermentation temps and schedule

I'm brewing a Kolsch beer for the first time with a pretty straight forward recipe using WLP029 yeast. I've only brewed basic ales so far and I'm confused about the fermentation temps and times for ...
6
votes
2answers
809 views

Phosphoric Acid Wash for Yeast

I love recycling yeast, see it as a great way to save money, and if you find a good one, they are great to use over and over again. I was chatting with a guy in my homebrew club who is a distiller ...
2
votes
4answers
3k views

Should I boil a hopped malt extract prior to fermentation?

I am an absolute beginner; I've merely helped my brother brew once. I purchased a beer brewing kit and want to get started. John Palmer's bible suggests that I should throw out the directions that ...
1
vote
2answers
632 views

Styles other than steam suited for use of Northern Brewer hops

So I have a one pound bag of northern brewer hops (along with about a half pound left of amarillos). Any suggestions for a recipe or style? I'm typically pretty boring, love to brew APA's, IPA's ...
0
votes
2answers
126 views

Eisbock chunk thawed

It seemed a waste not to bottle my previously frozen ice chunk left over from an Eisbock recipe. It had all the smell and flavor and was a bit darker. Has anyone ever bottled their ice from icebock? ...
8
votes
3answers
169 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
252 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
113 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
419 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
462 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
14k 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
925 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
567 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
287 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
578 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
226 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
189 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
431 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
381 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
848 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
901 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
864 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
718 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
380 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
226 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 ...

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