4
votes
3answers
2k views

Priming calculation after cold crashing for a week

So beer temperature affects residual co2 in beer for priming, the lower the temp the more residual. I've got a Ryepa that I plan on carbing to 2.4 vols of CO2. Its been in a 55 degree closet for 4-5 ...
1
vote
3answers
770 views

Apricot ale alternative?

I have the following recipe in my primary fermenter and had planned on making an apricot ale. I have since realized that apricots are far out of season and my two apricot alternatives are A) make a ...
1
vote
3answers
392 views

What water profile should be used for a Maibock?

I have been using Martin Brungard's Bru'n Water spreadsheet to build up my water profiles from distilled water. This has worked very well for the dozen or so ales I've made. This weekend, I'll be ...
6
votes
2answers
586 views

Any difference in the metal used for a wort chiller?

I am planning to buy a wort chiller. I have used a friend's, which was copper. Now, online, I see some that are stainless steel. Is there any real difference between a copper and a stainless steel ...
6
votes
3answers
658 views

cleaning vs. sanitizing

I have made over 50 batches of homebrew, and I have a confession: I rarely CLEAN my equipment. I take a quick look to see if there is any visible debris/dust, etc., and if so, I will spot clean it or ...
0
votes
2answers
1k views

Alternatives to Bottling Wands

Not having kegged, I don't mind what some people call the 'hell' of bottling. However, after bottling a 10% BGSA last night where I used a 2 quart starter (leading to a massive yeast cake) and whole ...
2
votes
3answers
3k views

Dealing with hot and cold breaks

I'm curious to hear how folks remove the hot and cold breaks in their brewing process? With the hot break, I try to spoon out as much as I can, but this often feels like fighting the wind. When it ...
5
votes
5answers
11k views

How much effect does light have on fermenting beer?

If I keep my fermenting beer in my living room, should I cover it with blankets or otherwise keep it out of the light? I've seen topics on brewing referencing this, but most just settle for "why take ...
6
votes
4answers
1k views

Yeast , dead or alive?

G'day , how long after the fermentation has finished does the yeast live ? I am curious because not only is it the cost of the yeast but if you find a particular strain and you like the taste ( ...
6
votes
3answers
2k views

Does elevation have an effect on the taste of beer?

I live at an elevation of about 300 feet, and that's where I brew my beer. Recently, I took some home brew to my parents' house to share with them. When tasting the beer there, the mouth feel seemed ...
5
votes
7answers
968 views

Chilling wort before pitching yeast

I know it is important to chill wort to <80 before pitching yeast, and that quality of final beer is affected by the speed with which the wort was chilled to this point, and there are various ...
13
votes
4answers
3k views

How fast should I run water through my wort chiller?

My father-in-law got me a wort chiller for my birthday, one of those copper coil immersion jobs and I'm now putting it to the test. This is only my second batch of beer, so I'm pretty new at this. ...
2
votes
1answer
211 views

5 gallon recipe calls for 3 gallon wort, rest added. Can I use all 5 to make wort?

Relatively new brewer here. I have a recipe that says to boil three gallons of the water in a five gallon pot (to create the wort). And then later to add in the remaining water. I bought an eight ...
2
votes
2answers
4k views

Sanitizer sucked back into beer, dangerous?

So I just fermented a 80 Shilling and thought I would try cold crashing for the first time. I dropped it from mid 60's to 38 or so in a 24 hour period and it sucked about 4 cups of sanitizer up the ...
11
votes
3answers
7k views

What Type and Power of Microscope For Observing Yeast Cells

I'm interested in buying a microscope that I can use to observe yeast cells. Ideally, I'd like to use this to count cells in region and do calculations to get estimated populations (though I don't ...
9
votes
7answers
6k views

What's causing the recent spike in the price of used Corny kegs?

Used corny kegs came from the soda industry, but stocks seem to be drying up pretty quickly. Prices have gone up from $20 per reconditioned keg about 4 years ago to around $50 today (some are asking ...
2
votes
1answer
198 views

When should I hydrate my dry yeast?

I'm brewing beer tonight (in roughly three hours) and I've decided to try rehydrating my dry yeast instead of throwing it directly into the cooled wort. If I boil a couple cups of water, how long does ...
0
votes
1answer
582 views

Bottle carbonation - too much priming sugar?

I posted a question here before about what I decided was an 'extract twang' flavor. I tried a bottle from batch #2 yesterday, and I noticed the same thing. Here's where it gets interesting. My brew ...
2
votes
1answer
819 views

Corn Sugar Off Flavors [closed]

I know there is a substantial amount of debate regarding whether to use DME or corn sugar or table sugar to bottle prime, but I wanted to ask the question if priming with simple glucose, can ...
2
votes
2answers
1k views

New batch of wort in primary for 24hrs now and no “krausen” forming. Trouble?

This is my second batch of wort. My first went so smoothly I decided to start another in the primary after racking the fisrt over to the carboy. It's been sitting in the primary now for 24hrs and ...
11
votes
6answers
15k views

How does lemon juice ferment into hard lemonade?

I'm interested in making a hard lemonade after my cider is done, but I'm having a tough time figuring out how the recipes I've found actually work, and what's the best way to ferment lemon juice. ...
1
vote
5answers
790 views

What to Do with Six Pack Boxes

I collected a lot of six pack boxes to put bottles of homebrew in. Now, I've got a better container. Since I can't recycle six pack boxes, is there anything I could do with them other than throw ...
0
votes
2answers
150 views

What is the legal status of Homebrewing where you live? [closed]

So, I am quite the nerd, and one of the things I nerd about is the law in general, and in particular the legal standing of specific things around the world, such as photography, copyright and ...
5
votes
2answers
2k views

Is it possible to cork screw-top wine bottles?

Do normal corks and normal corkers work with them? Is there a greater risk of breaking the neck of the bottle during corking?
3
votes
2answers
1k views

Corny Real Ale?

I am interested in learning some of the intricacies associated with 'real ale'. I realize that out in industry, this is done in large stainless steel (or aluminum?) barrels with special corks etc etc ...
4
votes
1answer
696 views

Will using a 2-liter soda bottle as a growler affect flavor?

Just read an article about a NYC beer hall filling 2-liter plastic soda bottles instead of glass growlers. I wouldn't expect this to make a significant difference over 24 hrs, but is there any chance ...
6
votes
2answers
694 views

Keg/CO2 question as I think about moving to kegging

This is probably a foolish one, but... So you can force carbonate with a keg (or sugar carbonate, but of course why would you), and then serve from the keg with the CO2 to help dispense. But, if ...
2
votes
1answer
312 views

Leaf Hops in Primary

I used leaf hops in my boil and did not filter them out when I transferred to primary. I thought it'd be like pellet hops, which settle down into the yeast cake. This is not the case, though. They ...
2
votes
1answer
368 views

Will Adding Chocolate Affect the Final Gravity?

I am currently about 2 weeks into the primary fermentation a black stout to which I added 8oz of unsweetened cacao powder during the boil. The gravity seems to be stuck at 1.022 rather than the ...
4
votes
2answers
246 views

New brewer, question about state of beer prior to bottling

Tomorrow is the Big Bottling Day. I snuck a peek about a week ago and took a hydro reading, and all is well I believe. I took another peek today (14 days in) just to make sure I'm not about to bottle ...
1
vote
1answer
1k views

do I need a thermowell with stainless temperature sensor?

I'm planning a fermentation monitor based on an arduino board. The temperature sensors comprise a 1/4" OD stainless tube 8" long, which will be used with buckets and carboys. There are stainless ...
6
votes
2answers
3k views

How can I raise my mash pH with something other than chalk or baking soda?

I recently moved to Rhode Island and my mash efficiency has suffered. The main part of my process that has changed is the water. The pH as measured by colorpHast strips (and two other off brands) ...
5
votes
2answers
2k views

Backflow into gas line

I just started kegging. I have a beer in a 5 gal ball lock keg. I connected the regulator, set pressure to 15 psi and connected the gas line to the keg. When I connected the liquid line (standard ...
2
votes
1answer
301 views

Double decoction mash profile for full bodied beer

I'm planning to brew a Single Malt and Single Hop (SMaSH) beer using Canada Malting's Superior Pilsner and Czech saaz hops. I'd like the resulting beer to be full bodied, like Pilsner Urquell, but I'm ...
4
votes
3answers
3k views

My cider stopped fermenting until I swished it around in the bucket a bunch, then continued. Is that normal?

My malted cider had been brewing after about a week in my plastic brewing bucket to the point where the little 'hat' thing in my airlock fell onto the 'neck' (no internal pressure). I opened it up ...
1
vote
1answer
282 views

Looking for a specific fitting

I bought a blichmann therminator, and I want to hook up stainless camlock/ groove 1/2" nipples to all 4 "openings". Problem is, the coolant line in/ out are 3/4" GHT, which, while I understand why ...
1
vote
2answers
4k views

Importance of Mash and Sparge Water Volumes using Batch Sparge

I'm new to all grain brewing and one of the things I haven't been able to find much information on is the importance of water volumes for the mash and sparge steps. There are a lot of calculators ...
6
votes
6answers
7k views

Should dry hopping be done in secondary, when to transfer, and for how long?

After surveying questions related to dry hopping and secondary here on the Exchange, I don't yet have solid answers to the following questions. Should beer be transferred to secondary for the ...
2
votes
2answers
154 views

Appropriate Stout Style for Chicory, Coffee (and more!)

In Radical Brewing, Randy Mosher has a great section on 10 ways to improve stout brewing (including home-roasting flaked oats/funky grains). I plan on employing several of these techniques, including ...
1
vote
1answer
221 views

Mash Efficiency With Top Off

I just put my second AG batch into the primary, but I ran into an issue I need some help with. When I did my first AG batch, I used water that was treated by a water softener (I know, I know...it was ...
7
votes
1answer
160 views

Is my gummy wild yeast unusual?

As an experiment, I brewed a gallon-sized batch last weekend using some wild yeast I had captured. Fermentation looks to have proceeded pretty normally, except that the yeast has a somewhat strange ...
4
votes
4answers
576 views

Can wine age too long?

So I started a batch of wine at the end of the summer, and I happen to have a bad habit of not following through on projects. Basically, I fermented it, moved it to the 2ndary after about a week, then ...
2
votes
1answer
372 views

Do I need a yeast starter for a 1.040 gravity wort?

I'm brewing on Sunday (today is Friday), and I neglected to get my yeast (WY1056) until just this afternoon. I could make a starter, but I don't know if it would reach "high krausen" in time for ...
3
votes
1answer
3k views

Can a Beer Ferment Too Quickly?

My beer seems to be fermenting more quickly than predicted by the kit. The last beer I made was ready (with the correct final gravity) in just under a week rather than the 2 weeks predicted by the ...
1
vote
1answer
815 views

Day Three, still no apparent fermentation

During my most recent brew session I may have been a little too relaxed, and had a few too many homebrews during the process. I feel like I did everything right and kept everything sanitary, but ...
2
votes
2answers
219 views

Fermentation Process

Good Evening Folks, Well...my first batch seemed to go pretty well. Within 24 hours it was bubbling pretty good. Now 72 hours later, the bubbling has become very slow I'm talking one bubble every ...
4
votes
3answers
339 views

All-late addition hop APA

Has anyone tried this or anything like it from HBC? http://www.homebrewchef.com/AmarilloPale.html The claim is that since the AA's are so high, adding late will balance the beer and impart an ...
2
votes
1answer
108 views

adding 1 g to 5 g recipe - keep OG the same

So i've got a 5 gallon partial mash kit(OG 1.065), and I am looking to add around a gallon to increase my yield for the session. What formula could I use to know how much extra dme to use to keep ...
3
votes
1answer
1k views

Can ale yeast be used weeks after it's opened (Safale S-04)?

Second-time brewer (to be). When I did my first kit brew, I didn't want to mess anything up, and the instructions I was following told me to avoid the yeast sachet taped to the top of the LME can and ...
4
votes
1answer
3k views

How do I know when a starter has hit 'high krausen', when using a stir plate

I've been advised to pitch an alcohol tolerant yeast "at high krausen" into a barley wine where the fermentation has slowed (OG 1.101, now 1.035). But if I've got it on a stir plate, how do I know ...

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