4
votes
2answers
366 views

What is the proper method for blending beers?

In regards to this question I've been inspired to take my flat beer and blend it with a new beer. My main question is when is the best time to combine the two beers? Should it be done at the start of ...
3
votes
2answers
551 views

Possible Stuck Fermentation

I'm attempting to brew a high gravity stout, OG 1088. Its been in the primary for two weeks. I assumed it had completed fermentation since it feremented extremely vigorously, so much so I had to use ...
7
votes
2answers
616 views

How to ferment on the last batches yeast cake?

My last batch was a strong ale/winter 1.090 wlp002 english ale yeast brewed on 11/20 (two weeks ago). it has been in the fridge crash cooling for about 72 hours. this will be my first attempt at ...
2
votes
1answer
234 views

How does oat malt work for steeping?

I'm presently an extract, partial boil brewer. I was thinking of steeping oat malt (from, for example, Thomas Fawcett). Will this work? I'm using a recipe here, which calls for flaked oats. But ...
3
votes
1answer
194 views

what can I do with an old corny keg?

I have a corny keg with a neck that doesnt seal what else can i do with it besides carb. and serve beer? above the seal it is all bent up and have tied to repair with no success.
4
votes
3answers
352 views

Will my session beer be OK for 5-6 weeks in primary?

I am looking to finish off my leftover ingredients and can just about make a pale ale with OG ~1.04 or so. I'd like to get it started tomorrow, but I probably won't be able to rack it until the first ...
6
votes
4answers
2k views

Bananas in beer?

My first look into this site and a novice at brewing, at the moment I have only tinkered with replacing honey with sugars with the shop bought beer kits in the can, all the experiments have worked ...
3
votes
5answers
1k views

after fermentation (carboy) if I put it in the fridge what do with the air-lock?

listening to an interview with John Palmer he suggests putting the fermentation vessel in the fridge (after fermentation is complete) to drop out some left over trub and yeast. I figured I would give ...
2
votes
1answer
347 views

Is there a simple rule of thumb for OG and fermentation time?

I just brewed my 5th batch, but for the first time didn't use a kit, but an online recipe. So now, I have no idea of how long to keep it in the fermenter before bottling. From what I understand, a ...
1
vote
1answer
133 views

Which cooker do you suggest for heating 150l (40 gallons) batch?

I would like to brew bigger batches, however heating up more beer requires more energy. I would like to use gas or propan-butan. I have found something like this: ...
4
votes
4answers
681 views

What should I put in my swamp cooler water to retard growth of nasty things?

For the last 2 batches of beer I've used a swamp cooler to cool off the plastic bucket fermenter. The cooling worked well, but on both batches, there was a bit of mold growing on the outside and/or ...
5
votes
1answer
1k views

CO2 Bottle inside or outside Keezer?

I'm building a keezer and am not sure what to do with the CO2 bottle. Most folks seem to put it inside the freezer but this troubles my over beer'ed mind. Wouldn't the regulator give a different ...
2
votes
2answers
604 views

When should I do a Diacetyl rest (Wyeast 1187)?

I'm assuming that this should be done before racking when "primary fermentation" is complete? I suppose I have another question then too. Is there any way to estimate what the FG should be based on ...
5
votes
3answers
524 views

Can I aerate again before bottling?

I have a Dunkelweizen from a Northern Brewer all-grain kit that I brewed and pitched 2 weeks ago. I have one problem, I forgot to aerate before I pitched the yeast. I'm concerned that the yeast will ...
5
votes
1answer
219 views

How long should I keep a lambic at fermentation temperature?

Normally I ferment beer in my basement, which varies in temperature from 50-70 degrees, depending on the season. These temperature swings can be bad for fermentation, especially in winter. So when I ...
4
votes
4answers
2k views

Salvaging flat beer?

I recently brewed a Schneider Aventus clone and the end result was a flat beer. I missed a step in the instructions to add a fresh dose of yeast a few days before bottling so I'm assuming that this is ...
5
votes
4answers
599 views

How to monitor FV Temperature online

Is there a temperature monitor/device which I can attach to the fermentation vessel that will post temperature data back to a PC via Ethernet or wireless?
1
vote
1answer
377 views

Does anybody know about Chemipro Acid?

I'm living in the Netherlands and it seems that Starsan isn't available here. I'm wondering if anyone knows if Chemipro Acid is the same thing? Or just what's in it? For reference, see here: ...
4
votes
3answers
2k views

checking gravity during and after fermentation?

How could I pull out a little from my carboy to take gravity readings during fermentation? I tried to use a auto-siphon but it was a mess.
3
votes
2answers
133 views

Does anyone know what is the science behind maturing?

Once upon a time I did a little science at Uni. I'd now be really curious to understand a bit more behind the amazing difference between a freshly brewed beer and one that's matured on yeast for some ...
2
votes
2answers
2k views

Help! I added too much sugar for batch's recipe.

This is my first time brewing and my son didn't do anything to help matters. I was mixing my wort and was putting in the sugar. My recipe called for 1kg which is roughly 2.2 pounds, well lets just say ...
4
votes
2answers
409 views

Aging a beer bottled from the keg

I have a Russian Imperial Stout that I want to age for a full year. I currently have it in kegs, uncarbonated. I like to bottle from kegs that have been force carbonated due to the lack of sediment ...
3
votes
3answers
166 views

What are the best online hombrew retailers in Australia?

I've been looking for good homebrew ingredient and equipment retailers in Australia and would like some recommendations. If you have recommendations for online retailers that have the follow qualities ...
9
votes
2answers
3k views

Can we estimate the temperature rise in the primary due to fermentation?

OK, this is sort of cheating but I really liked this question so I thought I'd ask the question again in a slightly different way and try and answer it. I was wondering if we can actually estimate ...
5
votes
1answer
673 views

Electric brewing in UK or Ireland

I currently brew beer in my kitchen, but the mess, smells and dirty looks from my wife have taken some of the joy out of my brew day. I started looking into an electric brewing solution that would ...
6
votes
10answers
1k views

How can I permanently mark my carboys?

I have several glass carboys which I would like to permanently mark with gradations to measure liters and gallons. I've tried using permanent marker as well as heavy-duty tape, but inevitably both ...
5
votes
2answers
1k views

Pausing a ginger beer plant

I am making ginger beer, the old fashioned way with a plant. The plant is a jamjar which I feed with one teaspoon of sugar and powdered ginger daily. I'm going on holiday soon, for several weeks. ...
2
votes
3answers
909 views

Special B -OR- CaraPils?

working on improving recipe formulation and wondering which is better? Looking for good mouth feel and head retention,(who isn't I guess) but most of all a big malt forward beer. In doing unrelated ...
7
votes
6answers
3k views

Soapy off-flavour source?

I have made 3 batches of beer now which each had the same off flavour but I don't really have a clear idea of the source of the problem. It's a kind of soapy cleaning flavour but doesn't match up any ...
4
votes
4answers
848 views

I might have pitched at too low a temperature

I brewed my first extract batch in awhile yesterday (5.5 gal Great Lakes Christmas Ale clone), and I feel I may have cooled it too much. I got 2.5 gallons of the concentrated wort down to about ...
1
vote
3answers
89 views

Old homegrown hops

I have been growing and using my own hops for a couple of years now. after harvesting this year I left them out to dry, they have been drying now for a little to long (about two months) they are all ...
2
votes
2answers
344 views

Can I rescue a batch that may not have had enough water at its start?

I have a high-gravity belgian ale, which after 3 weeks of fermentation is holding at 1.058--very, very sweet to the taste. Its first few days of fermentation were very active, and I fear I may not ...
11
votes
4answers
2k views

How many degrees will my carboy heat up as a result of fermentation activity?

Recipe calls for fermentation at 70 degrees, basement is 65. I know that fermentation produces some heat, so I was wondering if just letting yeast do its thing will be enough. Otherwise, do I need ...
4
votes
3answers
701 views

Secondary Fermentation - Gravity too high to bottle but it's not going anywhere

I have an Oatmeal Stout in the secondary fermenter (carboy) and it's been there for about a week. I checked the hydrometer reading this morning and it's at 1.020. The og was about 1.052, and when I ...
3
votes
1answer
5k views

Making wine from concord grape juice

I'm just about to start my first attempts at wine making. We bought a gallon of organic, concentrated, concord grape juice to use for some other recipes and I have so much left over that I'm going to ...
5
votes
2answers
612 views

Low original and final gravity

My roommate and I brewed our first batch of beer, a Rogue Dead Guy clone (with some substitutions). The brew has finished secondary fermentation and our hydrometer reads 1.007 (temperature-adjusted). ...
6
votes
1answer
225 views

Emptying bottles into a keg

I have about 3 gallons worth of IPA that are sitting in bottles. I just got a new 5 gallon keg and I really want to use it. Would it be a good idea to empty my bottles into the keg or is this ...
4
votes
3answers
359 views

Using Maple Syrup/Sap in Brew

I am planning a Sweet Potato Ale and was toying with the idea of using maple syrup or sap. One thought was to substitute a gallon of water with a gallon of sap, if that is economically feasible. I ...
3
votes
1answer
191 views

what yeast should I use to bottle condition my blackberry sour?

I brewed 2 batches of a blackberry sour in October 2010 that's nearly ready to bottle. 1 is with Roeselare, the 2nd is with lacto/pedio and both batches will be blended together after the new year. ...
3
votes
1answer
122 views

How do I determine the freshness of malt & hops?

In a lot of recipes I have read, there is an emphasis on the freshness of the malt and hops. If I am buying online or in my homebrew store, how do I determine the freshness of what I am buying? Are ...
6
votes
2answers
2k views

Will Dry Hopping Add Bitterness?

The prevailing wisdom seems to be that dry hopping is for aroma only, and effects on flavor are assumed to be a matter of perception. (i.e. smell affects taste) However, while attempting to "fix" a ...
2
votes
1answer
955 views

How long should a Belgian Strong Dark Ale be aged?

How long should a clone of Gulden Draak be aged before comparing it to the real stuff? Our club is trying to get our clone recipe as close as possible, so want to tweak the recipe to get it closer to ...
7
votes
8answers
8k views

What's a good small-batch fermentation vessel?

After getting started with a few kits, I'd like to start experimenting a little bit. I'd like to start off with 1-gallon batches on anything I'm not sure about, though. I have a growler that I'm ...
2
votes
1answer
58 views

Chardonnay changed color when sparkkloid was added

When making chardonnay wine, after the primary fermentation and 1st racking, we added sparkloid (as per instructions) and the wine immediately changed color. Why is this?
6
votes
5answers
33k views

How long do I need to carbonate a keg?

I've recently inherited a keg system from a friend moving interstate and have just dropped my first batch into the keg. I found this chart from a link here that shows CO2 units by pressure & ...
1
vote
3answers
579 views

What accounts for the cheesy/sweaty flavor of hops and are there ways to minimize it?

A friend of mine likes bitter beers but shies away from strongly hopped beers because he's very sensitive to the cheesy or sweaty flavor that hops can give. I've noticed this flavor in a few ...
4
votes
2answers
509 views

Yeast Starter with Corn Sugar?

Anyone try making a yeast starter with Corn Sugar instead of DME? If so what proportions of corn sugar did you use? I am planning on brewing a high gravity stout, and don't have any DME for the ...
3
votes
3answers
458 views

Any special considerations (besides taste) when brewing with mineral water?

I understand that a good rule of thumb for brewing water is that if it tastes good it's good to use for brewing. Most of these nine springs that i've tried are way too mineraly to my taste but "7 ...
3
votes
5answers
11k views

Sourcing empty 15gal (1/2bbl) beer kegs?

I want to build an all-grain setup using 1/2bbl (15gal) kegs (keggle, HLT and MT/LT). I really didn't imagine that sourcing them would be such a difficult task, but after a couple of weeks of calling ...
1
vote
1answer
936 views

Didn't reach target FG, pitched more yeast, gravity same after a week. Should I just bottle already?

My batch didn't reach the target FG and I'm trying to decide whether to just bottle or to pitch more yeast (would be 3rd pitch). I have a very similar situation to the one described here: Brewed an ...

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