7
votes
2answers
8k views

What is a protein rest?

I am new to all grain brewing and mashing, however I am about to brew a Belgian Witbier (Northern Brewer all grain kit) and I have a question about the mash schedule. I have only done a single step ...
4
votes
2answers
365 views

Estery fruit flavors in my vanilla bourbon imperial porter

I'm still pretty new to home brewing, so I'm sure I made about a hundred mistakes with this beer. I brewed a 1.079 OG imperial porter, and used Safale 05 (only one pack, unfortunately). First of all, ...
3
votes
2answers
472 views

Does a malt “late addition” affect OG?

I'm following a recipe from a book for an IPA that calls for the following (simplified) steps: Boil water (3G/11L) Add Light DME (1lb/450g) & return to boil Add hops At 45 mins, add LME ...
10
votes
3answers
416 views

Need help accenting the “clove” character of my Hefes

So I enjoy the heck outa making Hefeweizens. Its a great style and very wonderful when fresh. However, my Hefe's never seem to hit that "clove" note properly, they always lean much more towards the ...
2
votes
2answers
243 views

Should I rack lager before pitching yeast?

Yesterday I brewed my first Lager. I chilled the wort to about 72 degrees and figured i should get it colder before pitching. So i got the wort into a carboy and then got the carboy into to the ...
4
votes
3answers
1k views

Brettanomyces and Bottle Conditioning

When working with brettanomyces "Brett" should I adjust the amount of priming sugar I use? Does brett have any affect on quantity or quality (fineness of bubbles etc.) of carbonation in the bottle? ...
2
votes
2answers
621 views

What bourbons work well for flavoring beer?

Background: I am a large fan of bourbon flavored beers and have flavored a number of my homebrews with various bourbons with a wide range of results. Question: What bourbons/whiskies result in a ...
5
votes
3answers
2k views

What is the best way to flavor beer with Oak?

Background: I've purchased some lovely dark roasted oak chips that I plan on soaking in bourbon and using to flavor an Irish Red. Friends of mine who have seasoned their beer on oak chips claim that ...
4
votes
1answer
917 views

Does batch size affect evaporation rate?

If I brew a 5 gallon batch and a 15 gallon batch on the same system, would I see a different hourly evaporation rate between the two batches? For the sake of the question assume all other variables ...
3
votes
2answers
210 views

(Should) my keg floweth over?

So, I kegged my first time (straight from a 3.5wk primary vs 2wk, which I recommend). I tried a little bit of the "force carb", i.e. set to 25-30psi and agitate the keg until I didn't hear any more ...
9
votes
2answers
1k views

Brett, Pedio, Lacto. Reuse and kegging

I have 6 gallons of a bretted whit that has been sitting in the basement for 8 months and a Pedio/Lacto/Brett Dubbel that has been working for about 7 months. If I wanted to reuse these cultures ...
5
votes
2answers
1k views

Are German Merkur or Herkules hops noble enough to sub in a Pilsener?

On an impulse last week I picked up some German Merkur and Herkules hops from the LHBS to use as flavoring and aroma hops in a pilsner, because I thought they might be an interesting twist. But now ...
1
vote
2answers
134 views

Attribute taste variation to volume of bottle?

This is not exactly a home brew question but this site seems to be the best fit in the stack exchange network for it. You can home brew the beer in question with a kit produced by the brewery though ...
2
votes
1answer
200 views

Salty Starter. From Gypsum?

I'm using gypsum for the first time in an IPA I'm brewing in few days. I made a starter today and thought.... since it's a hopped started, why not add a pinch of gypsum. I used PDME and yeast nutrient ...
3
votes
1answer
412 views

Re-using the yeast cake for another brew!

Just finishing up a American Ale and was told by another homebrewer that I could use the yeast cake in the fermentor to brew a hard apple cider when I transfered the beer to bottles for conditioning. ...
1
vote
1answer
181 views

Are firestone soda kegs still available at scrapyards

Years (10+) ago I collected a fair quantity of my firestone kegs by going to a local metal scrap yard and buying them for about a $1 each. Geographical area aside, are there still old soda kegs ...
2
votes
2answers
256 views

Lower temp Mash-out

While I was making an AG batch this weekend I had a 154 degree mash for 60 min but my mash-out temp only got up to 162 instead of 170. What sort of effect will this low mash-out temp have on the beer? ...
2
votes
1answer
564 views

Converting Hops in All-Grain to Extract Recipe

I have this All-Grain recipe that I'm converting to Extract. Do you basically just increase the hops until the IBUs match the original measurement? I've gotten the OG fairly close and the SRM is a ...
1
vote
1answer
108 views

What posted recipes have you personally brewed multiple times and have had success with? [closed]

Brewing recipies posted online are very numerous, but I get the feeling that a lot of them might be 'ideas', and maybe have never been even brewed. I'm sure some members here have had success with ...
7
votes
4answers
15k views

How to best grind grain at home?

I buy most of my grain un-ground in bulk, because I don’t have a car my local HBS is way across town. Before brewing, I’ve been grinding grain using a food processor (with blades) until each kernel ...
2
votes
2answers
282 views

What should I do with this 1-lb brick of maple sugar?

Last year I was in Quebec with family and I picked up a 500-gram (1-lb) brick of maple sugar from the marketplace. This stuff is so hard that the locals use a cheese grater on it. It was cheap too. ...
2
votes
1answer
681 views

Why are there flakes in my beer after 5 days?

I am currently brewing my first batch of beer and I have been checking on the temperature every day. Up until now the top of the beer looked normal and was fermenting as I expect. Today however, I ...
1
vote
4answers
697 views

Chilling wort using ice packs

I now have an immersion wort chiller, it does a pretty decent job chilling boiling wort to around 85-90F very fast, about 5 minutes, but from there to 65-70 it takes a lot, maybe 15 minutes more and I ...
5
votes
7answers
9k views

Is there a technique which prevents the deposit of sediment at the bottom of bottles?

Every beer I've brewed and have seen done by others has had a sediment form at the bottom of the bottles. Is there some common mistake that I and others are making which is causing this to happen? ...
7
votes
4answers
572 views

Style Question: How does a stout become a porter?

Have never made a porter, but may have done so by accident. Was trying to make an American coffee stout, but haven't done much extract brewing in awhile, and probably didn't have enough water volume ...
5
votes
1answer
533 views

Raising fermentation temperature

I recently upgraded my system to include temperature control, and I had fermenting a brown ale at 67 degrees for about 6 days. Took a gravity reading last night, and it was at 1.014 (down from ...
6
votes
2answers
3k views

Is it okay to move the beer while its fermenting?

I just started my very first batch of beer, so I am a big noobie. Earlier today I checked the temperature of the keg and it seemed a little high (74F) so I decided to try moving it somewhere else. ...
2
votes
2answers
386 views

Scaling from partial boil recipe to full

So for the NB Innkeeper, I've read the ibu's should be mid 30's, and their extract kits account for partial boil. The same additions once scaled for a 6 gallon boil shoots to mid 40's. I'm guessing ...
2
votes
1answer
326 views

Old DME and Yeast Starters

I just made a yeast starter for my upcoming brew and I realize the bag I was using for DME was pushing a year old and hasn't been through prime storing conditions. It got mixed in with my other stuff ...
3
votes
2answers
783 views

BIAB efficiency

I have been doing some batch sparging with the Denny Conn method, and it works great! I also wanted to try, in the days that I want a slightly shorter brew day or a smaller experimental recipe, a ...
1
vote
3answers
259 views

Increased Magnum hops in a Fat Tire Clone

So I brewed the book "Beer Captured"'s Fat Tire Clone the other day. I made a few slight variations. One being I used Wyeast 1056 instead of a Belgian Yeast because I figured since it's not a Belgian ...
2
votes
1answer
298 views

Mash rests and water to grist ratio

I am planning brewing a recipe I found of a porter that I am really excited about. The original recipe says that you should do a rest at temperature below final mash temperature for a bit. After some ...
5
votes
4answers
2k views

Mash Efficiency vs Brewhouse Efficiency

I'm trying to understand the difference between Mash Efficiency and Brewhouse Efficiency. Is Brewhouse Efficiency essentially the efficiency of Mashing AND Lautering, whereas Mash efficiency would be ...
5
votes
2answers
210 views

Mash Efficiency and Quality of Wort

I recently achieved a 94% mash efficiency on a batch of Saison and was pretty stoked thinking, wow, 94% is much better than the the 72% I did last time. I must be getting better at this... But then ...
1
vote
2answers
124 views

Cure for Oxygenation?

I was siphoning beer to a secondary fermentation vessel so that I could reuse the "primary" bucket. A steady stream of bubbles inside the cane part of the autosiphon should have set off alarm bells ...
5
votes
2answers
368 views

What effect will water with a high Zinc content have on my brew?

I'm about to brew some cider, followed by some pale lager from two kits. I've decided to use bottled spring water from a company just up the road from me. They claim on their website that their water ...
3
votes
1answer
202 views

How well does liquid yeast travel?

I have often heard people talking about the viability of pitchable liquid yeast either in a vial or smack pack dropping over time. This effect is greatly accelerated with increased temperature, so ...
1
vote
2answers
473 views

Dry hopping at the end of fermentation?

First of all I know being impatient is not the way to approach brewing, but I would like to sneak my last batch (as well as the ones I had planned) into a PRO-AM comp in two weeks. I have an session ...
0
votes
3answers
273 views

Move to secondary?

I put my wort in the primary 9 days ago and dry hopped with 1 ounce of Cascade pellets and used a Wyeast 1272 American direct pitch activator pack. I have not taken any readings but noticed it was ...
4
votes
2answers
525 views

2 Temperature Control Questions - difference in ambient temp; moisture control in chest freezer

I use a chest freezer with a Brewpad heating element stuck to the inside wall (for warmer fermentations/bottle conditioning), and a single-stage Johnson controller. Since getting this, I haven't used ...
3
votes
2answers
1k views

Dangers of Sanke Kegs

I recently told some other brewers how I have used a Sanke keg and they tried to convince me that they were dangerous. They had heard of the ball being shot up out of the keg when trying to clean ...
6
votes
1answer
1k views

Honey Post-Fermentation

Mosher has a recipe for a honey ginger IPA in Radical Brewing, where you add 2 lbs of honey and candied ginger to a secondary. Wouldn't this cause bottle bombs or be cloyingly sweet? I have an ...
7
votes
1answer
2k views

Can I bottle condition / carbonate my Hefeweizen at “room” temperature (74-78 degrees)?

My first brew is almost ready for bottling. Winter is pretty much non-existent where I live, so "room temperature" is typically between 74°F and 78°F (23°c to 26°c). I was planning to leave the ...
1
vote
3answers
1k views

Apple juice for hard cider (UK)

I need a recommendation about an apple juice that I can buy in order to make hard cider. I have read that it requires an apple juice without preservatives, but is there anything else I need to look ...
3
votes
2answers
500 views

Bottle conditioned brew has condensation

Is condensation okay in a finished bottle conditioned homebrew? It has been two weeks and I just tested one, it tasted fine but I am curious if that is ok. Also, some of the bottles have some white ...
6
votes
5answers
3k views

How do I carbonate without yeast or a keg?

I am brewing a batch of Hard Lemonade. The gravity started at 1.090 in mid September 2011. I pitched Lalvin EC-1118 as the yeast. It is now down to 1.029 and tastes good and is sweet. If I bottle and ...
2
votes
4answers
7k views

Is a normal plastic fermenting bucket with a plain lid (no kind of tap) OK to ferment in without the beer becoming contaminated?

It is my understanding that if one is fermenting (primary) with a bucket with a plain lid on it that it is necessary to leave a small gap (i.e. to leave the lid open a bit) Is this an adequate ...
4
votes
2answers
247 views

Is my koji ready?

I have been incubating a culture of koji onto steamed rice for about three days. It has been in a cooler with jars of hot water, keeping the temperature in a range of 80 F to 95 F. There is a lot of ...
1
vote
2answers
2k views

Other Causes of Over Carbonation In the Bottle

I just opened a new bottle of beer after letting it bottle ferment and I ended up with more beer on the counter than in my glass. It seems to be over carbonated and exploded everywhere. After ...
6
votes
4answers
4k views

Sanitization practices when dry hopping in a muslin bag

I've had good results, have always done it the same way in recent years, but always question myself when I dry hop. Weigh-out my pellet hops Scrub my hands with soap an water Drop a weight, a muslin ...

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