13
votes
1answer
770 views

Original Gravity: Calculate or measure

I've been told that for extract brewing it's best to simply calculate the original gravity instead of measuring it. Is this correct? What are the pros/cons either way? What about with ...
6
votes
1answer
798 views

Racking question

This might seem like a really dumb question but what exactly is meant by the term "racking" and how did it come about? When someone says, "I just racked my beer", what does that mean? Can it have ...
4
votes
3answers
1k views

Brewed an Oatmeal Stout and the gravity did not drop as much as predicted, should I re-pitch or add yeast nutrients/energizer?

I just brewed an oatmeal stout see recipe details here and I have a question about missing Orignal and/or Final gravities. The OG was supposed to be 1.061 and the FG 1.016. I brewed and got an OG or ...
6
votes
3answers
1k views

What type of water is best to use for different situations

Do you use different types of water for different types of beer? I know the type of water can change your flavors slightly. Will I get wildly different outcomes if I use say, distilled water over ...
3
votes
3answers
2k views

Should I move primary to lower temp?

I'm brewing a dubbel and pitched a 1000ml yeast starter of Wyeast 1214 at 68F. It's fermenting in a room now with an ambient temp of 72F. Over the course of 30 hrs, temp has increased to 78-79F ...
8
votes
2answers
2k views

Can fruit be left in secondary too long?

I just put 5 pounds of blackberries in secondary fermenter with 5 of the 10 gallons of a Belgian wit. I was going to bottle it all one week from now, assuming fermentation has died down. Are there ...
2
votes
3answers
96 views

Are there any problems associated with ordering ingredients online (internationally)?

I live in Australia & (as a new brewer) read a lot of recipes online, many of which reference products I can't buy or haven't yet found locally. I'd like to start ordering ingredients from ...
6
votes
1answer
634 views

What kind of wine should I use to top off my wine during clarification?

After secondary fermentation, when I rack, add the stabilizers, and degas, I've been told it's best to top-off with additional wine (commercial or left-over from an old batch) to minimize the surface ...
5
votes
2answers
288 views

What are the steps in recapping overcarbonated beer?

What are the steps involved in recapping a bottle of beer for any reason (e.g. if too much priming sugar is added, if a cap appears to be defective or failing, etc)?
4
votes
1answer
1k views

Does Champagne yeast really dry out a beer?

If you pitch champagne yeast into your wort from the start will it attenuate further than done with an appropriate pitch of standard american ale yeast (say WLP001)? I think people use champagne ...
11
votes
1answer
2k views

Differences in Crystal Malt darkness

What are the effects of changing the darkness of Crystal Malt? I'm an extract brewer, and many of the recipes I've tried call for steeping some crystal malt, but I'm not always able to find the °L ...
8
votes
2answers
208 views

What's a good “running” beer?

The question came up when I saw a post on dailymile about a 50k HAT beer. Personally, I find the lower alcohol, lower carbonation (smoother) beers to be very refreshing after a run. Even cheap ...
5
votes
3answers
566 views

My cider has too little bite, what should I be looking to change

my cider has too little 'bite'. It taste a bit sweet, and lacks bite. It has an alcoholic content of 5% by volume which I don't really want to change much. Should I be looking at different strains of ...
5
votes
5answers
5k views

Can I use wine yeast to ferment beer?

Can I use wine yeast to ferment a beer? What sort of problems might I encounter that are unique to wine yeast trying to ferment malt sugars? What sort of flavor differences might I encounter?
6
votes
4answers
4k views

Whats the difference between yeast and bacteria?

I know that in a very general sense, yeast = good, bacteria = bad. But why is this? Do bacteria produce alcohol like yeast? Is yeast a subset of all bacteria, or vice versa?
2
votes
3answers
914 views

Which material for a manifold in a converted cooler mash tun?

I've been using a stainless braid for the last 3 years or so in my Igloo Ice Cube cooler. Despite my being careful, it has gotten compressed in a couple of places over the years, and I'd like to ...
2
votes
1answer
472 views

My cider stopped fermenting after it accidentally got opened and darkened in color

I am making a Pom Cider and the bubbler cap got taken off my cider, 2 days later it has stopped fermenting and is darkening in color. Is it done? Is is bad? Can I fix it? Thanks ~~J
5
votes
2answers
5k views

What is the ideal climate for growing hops?

I would like to start growing my own hops and want to know what the ideal climate is. I've read that hops will grow in most areas of North America, but there must be places where they grow better ...
6
votes
2answers
799 views

Pros and Cons of different keg types?

What are the Pros and Cons of the different keg types, e.g.: Plastic barrel keg, such as a King Keg Cornelius/Corny Keg? Edit - following the comment from PJ can I clarify that this question is ...
11
votes
4answers
6k views

Is it possible to over-ferment?

My first batch started fermenting 8 days ago. The beer is still fresh and very cloudy, but I'm wondering if its possible to over-ferment a beer? If I let it sit for another 2 weeks (or however ...
1
vote
2answers
139 views

What form of hops should I use for this recipe?

My LHBS sells whole hops, hop pellets, and hop plugs. Is there a way to know which this recipe calls for, and is there some sort of conversion formula between the different forms? ...
9
votes
1answer
731 views

Carboy Cap vs. Stopper

Is one better than the other? Why? Carboy Cap: http://www.northernbrewer.com/brewing/3-5-6-gall-carboy-cap-orange.html vs. Stopper: ...
7
votes
2answers
2k views

Tasting my uncarbonated beer: Bitter.

OK, so I'm now bottling my first batch. I opened the primary fermenter (did not use a secondary) and I've racked the beer to the bottling container. It smells hoppy and delicious. I'm pleased. I ...
3
votes
2answers
449 views

Using wormwood as a bittering agent: How much and when?

I have a beer that I going to brew, it is technically a gruit, b/c I am not going to use any hops. The original beer recipe (an American Hefe) calls for only one ounce of 4-6% alpha bittering hops ...
4
votes
2answers
262 views

Resources (advice and recipes) for sour beers

I've decided to start a program of creating sour beers where every 3 months I'll brew a new sour beer and set up a closet for aging of the beers. Given the length of the process and the amount I ...
8
votes
2answers
586 views

What is the danger zone for overcarbonating and making bottle bombs?

Just curious how many volumes of CO2 most average beer bottles can hold. Is there a rough number where alarms should start going off? Update -- I'm seeing in different carbonation calculators that ...
6
votes
3answers
323 views

Does anybody else skim the protein off the top of their boil?

I've been doing it lately, assuming it will reduce the amount of crap I have to filter out after the boil, and it seems to reduce the amount of head I get during the boil (less chance of a boil over). ...
4
votes
2answers
450 views

Oxygenating wort before boil

I've heard there are negative effects of oxygenating wort before a boil. I don't lauter right into my boil kettle, but just dump the wort into it when I hit my target volume. There's a lot of ...
2
votes
1answer
301 views

Recipes for Mead Jelly

I have been making mead for awhile now, and I just came across Mead Jelly in the market. The jelly was excellent on hard cheese, and I'm wondering if anyone has made it and would like to share their ...
6
votes
4answers
2k views

What are the pros and cons of adding specialty grains to the mash?

When all-grain brewing, you typically add all your grains to the mash, right? Is there ever a time when you leave some of the specialty grains out and steep them instead? What are the pros and cons ...
2
votes
2answers
357 views

Should steeping grains be crushed differently than mashing grains?

Looking at the process for steeping grains I see that it omits a vorlauf. Would crushing steeping grains in the same way as mashing grains produce too much fine particulate? Should wort from ...
5
votes
3answers
394 views

Do you use a default/standard base malt? What are the advantages?

Does anyone use a standard base malt to build your recipes from? What are the advantages? A couple of obvious advantages would be having the ability to buy large bags of the base malt (and ensuring ...
6
votes
3answers
2k views

Yeast Starter Steps

I want to make a yeast starter for a lager. I even went out and got a 3000 ml Erlenmyer Flask. According to mrmalty.com's calculator I need 506 Billion cells. With the two vials of White Labs yeast ...
10
votes
4answers
275 views

Will a carboy's narrow opening hinder or prevent successful wild fermentation?

I'm considering trying to brew a simple lambic, which requires some open-air time for wild fermentation and souring of the wort prior to pitching yeast. I'm wondering if I could use a carboy as the ...
2
votes
3answers
1k views

How does ambient/room temperature compare to fermentation temperature?

My first brew day is approaching and in preparation I have been monitoring the temperature of the room I plan to use. Initially I was seeing daily fluctuations from 16C to 25C as the heating came on ...
2
votes
2answers
679 views

Is there a problem if one forgets to sanitize caps?

I bottle about a third of my batches in longnecks with crown caps. On my most recent brew (that's carbing up now) I forgot to sanitize the caps. Didn't realize this until I had bottled everything ...
13
votes
4answers
80k views

How long do I have to finish a keg once it's been tapped?

I have a kegerator setup with CO2 and a tap. Once a keg has been put into the kegerator, how long will it stay good? What can I do to ensure that I get the longest life possible out of a keg once ...
5
votes
2answers
998 views

should i keep my carboy at current fermentation temp after moving from 75F+ to 68F?

I brewed an amber ale kit on Sunday (my second time brewing at all). Using white labs wlp008. I left the carboy upstairs and the fermentation was very rapid and extremely active for two days reaching ...
4
votes
2answers
1k views

Fermentation stopped and then started again

Hey friends. So I'm working on my first home brew. It's been in the fermenter for 3 days. After the second day of vigorous fermenting and hardcore airlock bubbling, the krausen started subsiding and ...
5
votes
4answers
283 views

How can I achieve smokey flavours?

I'm only just getting started with homebrewing however I have a longer term goal of going all-grain and brewing a porter with a distinctly smokey flavour to it. Something similar to the flavours ...
2
votes
3answers
4k views

Is homebrewing beer legal in Ontario Canada?

Is homebrewing beer legal in Ontario Canada? I have tried googling and cannot find the answer. Wikipedia says it's legal in most provinces, but not specific about Ontario. Also would it be legal for ...
5
votes
2answers
2k views

List of free online brewing books and guides

There are some well known actual books like John Palmer's How to Brew (which, actually, happens to be freely available online). What other books and guides are available for free online that teach ...
9
votes
4answers
2k views

Using StarSan in Airlock

Just getting started on home brewing and I used boiled water in my airlock. I've seen that some places recommend using sanitizer as the airlock "fill". Is it ok to use straight up StarSan in there or ...
1
vote
3answers
2k views

Will there still be yeast leftover for second fermentation after filtration?

I want to filter my beer then put it in the bottles for the second fermentation (aka making the beer fizz). I am worried that I will get rid of all the yeast and end up with flat beer.
2
votes
3answers
456 views

How to get an oily mouth feel

I'm putting together a stout that I want to have a sweet flavor and oily mouthfeel, however I don't particularly want to mash 20lbs of grain for a 5 gallon batch. Any suggestions?
4
votes
3answers
262 views

What is the basic reason for step mashing?

I've brewed all grain for a couple years now, using a single infusion mash. I intend on researching at length, but I can't seem to find the simple answer to what step mashes are useful for. What are ...
6
votes
3answers
1k views

What is the purpose in adding unmalted wheat to a beer?

In looking for a new wheat beer recipe, I came upon the following: Improvisational Wheat It mentions using 3 pounds of unmalted wheat, crushing separately, and boiling for 30 minutes. What is the ...
9
votes
5answers
2k views

No bubbles in the airlock - should I still bottle the brew?

I'm attempting my first brew using a kit with all the provided ingredients (it's a lager). My brew is still in the big tub and has been there for about 2 weeks now. Initial SG was 1.040 and it's now ...
11
votes
3answers
21k views

Carbonation Drops vs. Sugar?

I'm brewing my very first batch with an actual kit (I've used Mr. Beer before with decent results and wanted to do it right). I bought a recipe kit from Northern Brewer and I opted for the Cooper's ...
2
votes
2answers
406 views

How to treat Brettanomyces for secondary fermentation?

I'm wanting to add some Brettanomyces lambicus to an old ale after it has been moved to a secondary fermentor (it should be in the 7-8% ABV range at this point, and the primary yeast will be Wyeast ...

15 30 50 per page