All Questions

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
103 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 ...
5
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 ...
3
votes
1answer
478 views

Filtering out the dead yeast cells and other trub during transfer from primary to secondary fermentation

Typically, when I transfer my wort from the pot to the bucket/carboy for primary fermentation, I like to use a very fine knit mesh reusable grain bag to catch all the hops, and other trub that has ...
3
votes
1answer
308 views

How to reduce head when aerating wort with an aquarium pump

Last night I embarked on a fun adventure to create a 14-16% ABV beer (Dema Goddess Ale), and it calls for aeration via an air pump that you would typically use in an aquarium. Due to the high ...
9
votes
5answers
1k views

How do you calculate a beer's nutrition facts?

How can I figure out a beer's nutrition facts when I've homebrewed? It's not a sum of the ingredients any more, is it? --EDIT-- So when I say "beer's nutrition facts" I means values like calories, ...
4
votes
1answer
207 views

How much ginger should be used at what point of the process?

What is a reasonable amount of fresh ginger to use to lightly flavor a beer? Does the quantity to use differ based on when it is added in the process (boil vs flame out vs secondary)? I realize ...
7
votes
2answers
1k views

What does “a thorough diacetyl rest” mean when talking about ale yeast?

Most of my knowledge of diactyl rests come from Palmer's How to Brew, and it applies entirely to lagers. It mainly means bringing the temperature up slowly and letting the lager sit at a slightly ...
2
votes
2answers
632 views

Check if fermentation has occurred.

I brewed an ESB from extract just before the weekend and then got called away this weekend and wasn't able to make any observations for the next 3 days. I checked after 12 hours and didn't see any ...
3
votes
1answer
789 views

Fermentation Activity in the first few days

I know a variant of this question has been asked a million times, but can someone let me know if this behavior is "normal" for a brew? I'm using Northern Brewer's Caribou Slobber Brown kit. I brewed ...
3
votes
1answer
1k views

Best practices when adding sugars during the fermentation process

I'm looking to take on a challenge of brewing an ale that is going to range between 14%-16% ABV, and among the many different steps, the most interesting is the inclusion of Demerara sugar and cane ...
3
votes
3answers
566 views

Using Irish Moss in Red Ales?

I have heard about using irish moss in ales as a clarifyer... how do you use it? How much? When? And does it affect the taste of a beer? I am planning on using it with an Irish Red Ale Extract kit.... ...
2
votes
3answers
561 views

Has anyone brewed hop-free beer?

I just tried a beer called Reverend James and it tasted really weird. Full-bodied and slightly spicy but I could detect absolutely no hop characteristics in it at all. Now, it could be that my ...
3
votes
3answers
970 views

I forgot to add my extract until the end!

So, I was brewing distracted, which I will never do again, did everything right...except I didn't remember to add the big jug of liquid malt extract to the wort, or hopped water in my case! You would ...
1
vote
1answer
202 views

Hydrometer reading

I am forgot to take a hydrometer reading when I put the beer into the primary fermenter. Can I take one when I transfer to the secondary and what will it tell me anyway?
4
votes
2answers
391 views

Transfer to secondary.

I am transfering my beer to a secondary fermenter (better bottle carboy). Do I need to shake or stir it to help the fermentation in the secondary!
4
votes
2answers
837 views

Anyone ever had their secondary fermentation bubble for 3 weeks?

So first fermentation went smoothly, solid bubbling from the airlock for about 5 days total racked into second fermenter and dry hopped on the seventh day. First day nothing. Second day it started ...
4
votes
2answers
3k views

Can I use a Growler at bottling time and how long will the beer last in this.

I had a growler from a local brewery and filled it at bottling time. I made sure I sanatized the bottle and top. I did this to take a sample test before the three weeks of bottle time. Is this OK and ...
8
votes
5answers
551 views

How can I compare hop flavours quickly?

I want to try and acquaint myself with different hop flavours and brewing a few batches of beer can be quite time consuming (and wasteful if the results are no good). How can I quickly (in say, a ...
7
votes
1answer
283 views

Victory v. Biscuit malt

Are there flavor differences between these two malts? How can each be described? I have used them both but often in complicated recipes, and never side by side for comparison. How is each produced?
4
votes
1answer
2k views

Why is my OG so low?

I brewed this recipe but substituted crystal 80 for the crystal 15. I did the full mash option, and I doubled all the ingredients and did a 10 gallon batch. I got an OG of 1.045 at 75F so adjusted ...
5
votes
4answers
760 views

Can I top off my batch at bottling time with water?

I noticed my batch in the secondary looks short of 5 gallons, can I top it off with water when I bottle?
5
votes
4answers
587 views

Bubbles in my racking cane.

I've been having some racking issues lately, I can't seem to get a steady flow through the cane and tubing. Would the bubbles or air gaps that I see in the tubing cause oxidation? Moving forward, ...
3
votes
2answers
276 views

Is this beerstone or something else? White haze in my kettle.

I recently moved. As part of the move, I changed my brewing process and went back to using my old brew pot (instead of an electric turkey fryer) and started using filtered tap water instead of ...
6
votes
2answers
131 views

Heat and yeasty flavors

I've used safbrew T-58 a couple of times over the last year and had both great batches and very yeasty-tasting batches. Could the heat be the reason for the yeasty taste? A warm day in the Israeli ...
16
votes
4answers
1k views

What happens in the bottle?

I often drink a bottle 2 or 3 days after bottling, and then often every day or 2 after that, and it's sometimes quite amazing to see those "rough edges" getting smoothed out. Can someone explain what ...
8
votes
3answers
2k views

How do I achieve a nuttier flavor?

My most recent batch I tried almond extract, but I'm not getting the nuttiness I expected. I've heard using different malts can get different nutty flavors but how can I get a rich nutty flavor?
6
votes
5answers
372 views

The right first kit?

I've seen a lot of kits and adds online to brew your own beer, but they don't seem all that easy or great. And any suggestions on what kit(s) to start with? How much should I plan to spend to get ...
6
votes
1answer
2k views

Measuring the ABV of non beer/wine products

I sometimes make alcoholic ginger beer and alcoholic lemonade. How would one estimate the abv of something like that? Is it even possible?
5
votes
1answer
287 views

Ramping temperatures during fermentation

What is the appropriate way to ramp temper when say brewing a Belgian beer? Would I expect to have off flavors from the higher temps? What's the best range for ramping? Do I actively manage the temp ...
7
votes
3answers
1k views

Will a “pink bubblegum medicine” flavor dissipate?

I brewed a "Belgian IPA" a few weeks ago, and now that it's carbonated, I get a flavor that is eerily reminiscent of the pink bubblegum medicine that I used to get when I was sick and under 10 years ...
6
votes
2answers
3k views

Beer not carbonating

The IPA I made has been sitting in bottles for 2 weeks around 73-75F and is not carbonating. One thing I did prior to bottling was I cold crashed the secondary for about 1 day to get some floating ...
9
votes
5answers
1k views

What prevents contamination during primary fermentation?

I'm about to start my first beer and I've been doing lots of research.. but a question I haven't seen answered is why isn't there more contamination during primary fermentation. For secondary the ...
7
votes
2answers
987 views

WYeast got warm on the way home. Can I still use it?

I bought two packs of the American Ale Propogator yesterday, but then took a bit longer than planned to get home and the packs got warm and were swelled a bit. I put them in the fridge as soon as I ...
11
votes
3answers
3k views

Do I need to sterilize my top-off water?

I just purchased my first kit and am about to brew it (tonight!). The instructions provided indicate that after cooling the wort and tranfering it to the sanitized carboy I need to top it off with ...
7
votes
1answer
327 views

Can a wort be cooled too much?

When chilling the wort after a boil, if it falls below the yeast's operating temperature, should I wait until the temperature comes back up before adding the yeast? I typically chill my wort with a ...
4
votes
3answers
1k views

Munich and Vienna Malts - Dullness

I don't have a whole lot of experience (I've been brewing all-grain for less than a year) but I've found that every beer I've made with Munich or Vienna malt (usually 2 - 4 pounds in a 6-gallon batch) ...
7
votes
4answers
220 views

Can I measure specific gravity a day after sampling?

Often when I pour a sample to be measured, there is a good 1cm of head obscuring the SG value. It can stay around for quite some time. Can I leave it overnight in order to take the reading the next ...
5
votes
3answers
1k views

pH Meters and measuring mash pH for the first time

So I've been doing all grain for quite some time now, but I've always "winged it" in regards to my water chemistry. I've been using a mix of Reverse Osmosis and Spring water, which gives good results ...
6
votes
1answer
298 views

Steps in Secondary Fermentation

I just picked up my Better Bottle Carboy... and will be racking to it in a few days. I have a few questions to ask since I did not use a secondary during my first few batches: 1) Do I add yeast at ...
5
votes
3answers
671 views

Does flaked rye need conversion?

I'm looking to make a rye pale ale. Do I need to provide enough base grains to convert the starches in flaked rye or is it capable of self conversion? If it needs conversion, would 6 lbs of 6-row work ...
8
votes
5answers
2k views

Long cooling before pitching

Summer brewing means warmer tap water, which means that my immersion chiller can only cool the wort to about 75 degrees. I typically cool the wort to 68 degrees before pitching. I have a ...
9
votes
1answer
717 views

Is it possible to boil wort too quickly?

I recently picked up this burner and was excited to use it to bring my wort to a boil. I had it cranked up pretty high and it took about 15 minutes to bring 6 gallons of wort to a rolling boil in a ...
5
votes
6answers
4k views

Can I heat a starter in an erlenmeyer flask on an electric stove?

My dad found an old Kimax (26500) 1000mL Erlenmeyer flask that has been in his attic for the last 30 or so years and gave it to me. I'd like to start using this to make starters, in conjunction with ...
5
votes
1answer
342 views

Sunflower oil on dried cherries

I'm making some sort of low alcohol kriek type beer, and just picked up a few pounds of dried cherries from Cosco. When I got home I noticed the last ingredient on the cherries is sunflower oil. I'm ...
6
votes
3answers
295 views

What to look for in a fridge to be used for kegging?

I'm sick of the hassle of bottling, so I want to get a fridge and keg setup. Obviously it needs to be able to fit the kegs, but is there any other things I should look for in a fridge? I don't mind ...
12
votes
2answers
2k views

Fruit beer: should I allow it to ferment out completely?

I have a wheat beer in secondary that has been on 5 lbs of strawberries for 6 days. The flavor is phenomenal right now, just perfect. The strawberries continue to ferment actively, and I want to ...
7
votes
3answers
2k views

Why was original gravity high by .010?

Recently brewed a dry stout extract kit. Boiled 5 gallons on propane. Steeped 2 lbs of roasted malt, crystal malt and flaked barley at 155-160 F. Extract was 6.6lbs of Coopers Light LME. As usual, ...
5
votes
1answer
203 views

Are there any benefits to isenglass, bentonite, etc. besides clarification?

If I don't care how clear my wine (from kits) comes out, am I missing out on any other benefits/side effects by not using any isenglass/bentonite/sparkolloid? I've done a few batches without any ...
8
votes
4answers
2k views

What exactly is yeast-bite?

So I cracked open a nearly year-old bottle of oatmeal porter last night and it tasted a bit "yeasty". In fact, much more yeasty than I remember from a few months ago. I was fairly careful in my ...

15 30 50 per page