10
votes
4answers
2k views

How can I learn the distinctive taste of various hops?

There are some very helpful descriptions I've found of people describing the taste of various hops, but I've found that my personal taste can be quite different. I'd like to be able to isolate the ...
5
votes
1answer
236 views

What causes wort darkening in the kettle?

What reaction is happening in the wort to cause darkening? Maltose for example doesn't caramelize until 365F. Maillard reactions are another source of non-enzymatic browning, but they require low ...
3
votes
1answer
2k views

What to do about over carbonated bottled brew?

Pumpkin Ale First patch bottled in Nov... perfect. But over time the head is growing. Bottled second patch, same recipe, bottled two weeks ago. Opened the first bottle and lost half to the sink. ...
3
votes
3answers
474 views

Is there a difference between soaking oak in bourbon and just adding the bourbon straight into secondary?

As I was thinking about how I want to make my bourbon oak stout, I was thinking of how to soak the oak in bourbon. I wanted to get the bourbon into the wood, for the purpose of putting it into my ...
2
votes
2answers
3k views

Is it best to add LME late in the boil?

I just listened to the brew strong episode from nov 29 2010. In it the hosts talk about not boiling LME but instead just adding it straight to the fermentor, or really late in the boil. I have been ...
3
votes
4answers
3k views

Mashing at too High of a Temperature

I did my first all grain batch last night and went way over the desired 150s range on the temperature of my mash. It ended up being around 170f. What effects will there be from mashing at 170 (or ...
4
votes
4answers
1k views

Calculating Amout and Temperature of Water For Mashing

how do you calculate the correct amount and temperature of water and to offset the amount and temperature of the grains? Perhaps there is a formula or rule of thumb that I am missing.
4
votes
2answers
1k views

What is the effect of temperature on dry hopping?

How does the temperature at which you do dry hopping effect the aroma of the beer? Is there any effect?
11
votes
3answers
2k views

What is the point of mashing out?

I know it stops the enzymes from breaking down any more sugar, but is there any other point to it? Will I notice any difference in the final product if I just got straight to sparging? Also, if my ...
0
votes
1answer
867 views

Soaking whiskey in oak chips [closed]

I made some good whiskey and have a litre soaking in a cup or two of home made oak chips (an old coffee table which I planed all of the varnish off first then chipped, haha). I didn't sanatize or char ...
4
votes
3answers
2k views

help: Beer smells bad

This is my 4th batch (I'm new), but first Belgian ale. Kit from here: http://www.midwestsupplies.com/flat-tire.html I also did another batch at the same time (different kit) and it seems fine and ...
9
votes
1answer
17k views

What is torrified wheat?

What is torrified wheat and in what styles is it used? Are there any restriction or special procedures you need to follow to when using torrified wheat? Can you substitute torrified wheat with ...
6
votes
4answers
6k views

Adding potassium metabisulphite (i.e. sulfites) to prevent oxidation?

Winemakers often add potassium metabisulphite to the finished product for two purposes: To prevent further yeast growth (so that they do not eat the remaining sugars) and as a preservative, to prevent ...
4
votes
2answers
413 views

Off-flavors from bottle conditioning, but not kegging

I have brewed some 20l batches where I have kegged half in a 9l corny keg, and bottled the rest with sugar for priming (plain white sucrose). In a couple of these batches the kegged beer has been ...
5
votes
2answers
3k views

What happens if a beer gets oxidized?

Everywhere I read it is very cautious about oxidizing your beer. What is the worst case if your beer gets oxidized? It tastes funny?
13
votes
4answers
47k views

What are the various ways to remove chlorine/chloramine from tap water?

OK, I actually know how to remove chlorine, but I'd like to have the pros and cons of each method spelled out. I will post an answer and mark it as a community wiki. Please edit it with your input.
7
votes
3answers
1k views

What are some ways to make low-carb beer?

I and a few friends have dabbled with the various "low carb" diets. But I've found that after a while, you don't want to break the diet, but just want a beer. What are some ways to make a beer ...
7
votes
1answer
565 views

Why should I start lagering?

I'm contemplating my next brew equipment purchase, and it's likely to be a chest freezer, either for lagering or for converting into a kegerator. I know some of the things I've heard, but what are ...
5
votes
4answers
185 views

Fermentation locations

Where is the ideal place to ferment my beer? Possible locations for me are: Extra room inside Garage Back porch Of those three places, which would be the best overall place?
4
votes
2answers
734 views

Good food-grade electric pump for transferring wort?

I need a pump to use for transferring wort from a 55 gallon drum. Do you have any recommendations?
3
votes
2answers
466 views

Letting the gas out of a keg

I'm new to this homebrewing, made a mistake and wondering the consequences of my actions. I have just completed the first week of fermentation and now have moved over to a plastic keg supplied with ...
10
votes
3answers
2k views

Can I add some water before I bottle?

I'm in the final stages of my very first beer, which is a Belgian wit. Everything has gone great so far, and I will be bottling in just a few days. I have a pretty high alcohol content (around 8.2%, ...
4
votes
2answers
151 views

Benefit to smaller bottles?

Im about to bottle my first 5 gal batch that i have made in a while, and am considering buying some 22oz bottles to try to reduce the amount of time i spend cleaning bottles, but am wondering if the ...
6
votes
1answer
790 views

What do I need to refurbish a corny keg?

What do I need to prepare a used corny keg (picked up at a flea market say) for brewing? Should I replace the seals? Do I need a special tool to remove the posts? What products and techniques ...
2
votes
1answer
1k views

What causes beer to have a “plastic bag burp” taste

I've noticed what I describe as a "plastic bag burp" property in some beers. In short, beer burps after drinking the beer have a slight plastic-y aftertaste. I notice this most often in home brew ...
4
votes
3answers
216 views

What do you do with the vodka from your ferm locks?

I would've thought the answer was obvious, seeing as how it's alcohol. But I took a whiff, and it smells like fermentation. Now I like fermentation, it means beer is on its way. I don't like ...
2
votes
2answers
766 views

PPG tables online?

Does anybody know if a table of ppg for various common ingredients can be found online somewhere?
4
votes
2answers
469 views

How to prevent astringency?

My last few beers (all grain) have been a little astringent--there's a dry, almost chalky aspect to the beer. What are some things I should do to bring the astringency down?
5
votes
1answer
536 views

Where can I get printed crown caps?

I'm investigating buying crown caps in bulk and having a logo and/or my name professionally printed on them. Does anyone know if this is possible on a small-ish scale and is it within the budget of a ...
5
votes
2answers
461 views

Should I brew in too-warm climate or substitute the yeast?

I'm about to brew an Amber Ale (from an LHBS kit) that comes with a US-05 Safale yeast. The forecasted temperature for the next couple of weeks is likely to remain at min 20C (68F) overnight & ...
4
votes
1answer
212 views

Adding extra malt

I'm about to make 5 gallons of a rather light lager. The recipe calls for 6.5 lbs DME (munton's extra light), but I could only order two 3 lb bags and a 1 lb bag. Would it be a disaster to toss that ...
3
votes
2answers
1k views

Stuck fermentation

My beer is stuck at 1.052 and it started at 1.092. The type of yeast is wyeast #3522, so I expect it to get quite a bit lower. It's been 3 weeks since we brewed it and it's now rather clear. I suspect ...
4
votes
2answers
514 views

Propane v. Natural Gas

I just moved to a home where there is natural gas being piped into the garage for a garage heater. I was thinking of re-tooling my burners with jet/orifices that can handle the lower pressure of the ...
9
votes
2answers
3k views

Proper Way to Store Yeast

What is the proper way and temperature to store yeast?
4
votes
2answers
993 views

Increasing IBUs post fermentation

I have recently brewed at APA and the IBUs have come out a little on the low side. I would like to increase the IBUS slightly. I was thinking of making a hop tea and adding it straight to the keg. Has ...
2
votes
3answers
781 views

Wyeast 3944 Slow to Work

I wanted to see if anyone else had this experience - I'm on my second batch of a Wit bier with this yeast and have noticed that in both scenarios - after two weeks the Krausen has not fallen. The ...
3
votes
3answers
1k views

Can the plastic caps on PET bottles be re-used?

My brew kit came with 750mL plastic (PET) bottles & screw-on caps, which I've used. The "safety seals" are broken, but I thought they were more an indicator of product tampering than a functional ...
5
votes
3answers
985 views

Why does my beer taste like bacon?

I recently brewed an oatmeal stout that has distinct bacon notes to it, both in the nose and in the flavor. What could be causing these flavors? This bacon-ness isn't disagreeable; it's actually ...
5
votes
1answer
515 views

Can you can homebrew?

Does anyone know of a company that sells canning equipment that's not outrageously expensive? I'd love to be able to can my homebrew
3
votes
2answers
763 views

Why is some of my beer flat (half of the bottles in one of 2 batches done together)?

I brewed and subsequently bottled 2 batches of beer together, following much the same process for cleaning/sanitizing and brewing throughout. When bottling, I bulk primed both batches with a sugar ...
6
votes
3answers
1k views

Not using bittering hops

Has anyone brewed without using any bittering hops? Are there any consequences to doing this? Edit: I ask because I want to brew a style that's not normally very bitter (weizen), but give it a ...
2
votes
4answers
730 views

Effects of Grain Freshness on Brew House Efficiency

Background: My co-brewer (ScottyG) and I recently brewed our first all-grain in a converted Coleman cooler. We have over sixty batches of extract under our belts and have even made a few hard ciders ...
4
votes
1answer
413 views

Lager Bottling Temperature

I've got a lager that's been in my garage for the last month (generally hovering between 30 and 36F), and I saw a question relating to temperatures for bottle conditioning a lager, but I'm wondering ...
3
votes
2answers
4k views

Secondary flavoring of a stout using chocolate and coffee, how much to use?

I am brewing an Imperial Stout (OG 1.081) and it is in primary now. I want to rack to secondary in one gallon jugs and want to flavor each differently. I have read through the coffee posts on here but ...
6
votes
2answers
685 views

Cold Crash and Finings

This year my goal is to improve the clarity of my bottle conditioned beer. I intend to do this by: At the end of the fermentation, adding finings (Isinglass) to the brew barrel, followed by; ...
10
votes
1answer
743 views

Home brew, acetylaldehydes and hangovers

Both me and my gf noticed that my home brews (even just 1 or 2 a night) cause a fairly noticeable headache in the morning compared to commercial brews. God forbid you get drunk on it, the next ...
3
votes
2answers
2k views

Which type of cooling system makes the best fermentation chamber?

There is already a general question about ways to control fermentation temperature. This question, however, is more specific - it pertains to active fermentation temperature control using ...
4
votes
2answers
1k views

IPA Water Treatment

I am about to brew a clone recipe of Dogfish Head's 60 minute IPA and I was wondering if I should do some water treatment on it. I've heard of people adding gypsum to their water to achieve a dryer ...
3
votes
2answers
170 views

What are some red wines that mature quickly and are available in kits?

I'm looking for red wine kits that will mature quickly (6-18 months, as opposed to 2-5 years). I like big, complex reds, but I'd like some wine to drink while I'm waiting for them to mature. I prefer ...
5
votes
4answers
1k views

Need help with my 1st IPA recipe

I've got a couple extract (kits) batches under my belt and now want to venture out into the unknown and create my own recipe. The following is what I've come up with after doing a bit of research. ...

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