2
votes
1answer
370 views

Aging Breakfast Stout Clone

So I've had my breakfast stout in the primary for 16 days and I'm going to transfer it to my secondary tomorrow. The gravity is stable and its ready to move. I'm cold pressing some kona coffee tonight ...
5
votes
3answers
3k views

When should I rack my mead?

I am making mead for the first time using honey from my hives. It has been going for 3-4 weeks and I'm not sure if it's time to rack it. The fermenting has been slow, which I think might be due to the ...
7
votes
1answer
710 views

What cleaners can I use for Kegs?

I'm new to kegging, but I was made aware that I shouldn't use sodium metabisulfite when cleaning a keg. So what cleaners can I use? More specifically, can I use OxyClean or Diversol?
3
votes
2answers
859 views

Whirfloc shelf life and use

Making a batch and for the first time the recipe calls for a whirfloc tablet. From what I understand the tablet assists with settling the haze produced by proteins. I've read a half tablet to 5 gals. ...
4
votes
1answer
425 views

contamination? what's this?

I brewed a hoppy red ale on Tuesday and pitched some washed wyeast 1084 into it that evening. I had an og of 1.070 and went ahead and put a blowoff tube on the fermenting bucket in case I had a huge ...
3
votes
2answers
319 views

tap water with chloramine

I made a homebrew today using tap water, and to my horror I realized I forgot to add the campden tablets to neutralize the chloramine. About 5 years back I made the same stupid mistake, and ...
5
votes
4answers
558 views

Weighing Liquid Malt Extract

In Brewing Classic Styles by Jamil Zainasheff, many of the recipes call for LME. Often, the amount is 0.5 lbs or similar, particularly of things like Munich extract. I typically brew all-grain, but ...
3
votes
2answers
681 views

Why an all grain stops at 1.030 when there are an abundance of champagne yeast

I did an all-grain rye for a mash and pitched with Premier Cuvee yeast (tolerant to 18% abv), 5 grams to 4 gal wort. Repitched it again and the forced fermentation test indicates that the mash is done ...
3
votes
2answers
607 views

Lager krausen won't fall

I'm brewing my first true lager with White Labs WLP800 and the krausen won't fall. I'm being somewhat impatient because it's taking up primary space right now. I pitched at 44°f and let it rise to ...
2
votes
1answer
570 views

Grinding malted rye and rye flakes for all-grain

Do you need to grind flaked rye and malted rye before mashing? Didn't on my first all-grain and I'm not terribly pleased with the lack of extraction. Used the appropriate rests and extra amylase. Ran ...
4
votes
3answers
2k views

Adding Chocolate & Coffee to Secondary

6.6 lbs. (3.0 kg) Briess light, unhopped, malt extract 1.7 lbs. (0.77 kg) light dry extract 22 oz. (0.62 kg) flaked oats 1.0 lb. (0.45 kg) chocolate malt (350 °L) 12 oz. (0.34 kg) roast barley ...
5
votes
3answers
1k views

At what stage of the fermentation process is temperature control most important?

I've been using a fridge w/thermostat to control fermentation temperature for ~6 months now & have recently started dual-purposing the fridge for a keg as well. Since serving & fermentation ...
5
votes
2answers
877 views

Very long primary in plastic

I've just started homebrewing. The guy at the local homebrew store swears that I don't need any secondary fermentors, that I should just leave my brews in the primary to age and then bottle condition ...
3
votes
1answer
4k views

What's the best UK malt to use instead of 'US 2-row pale ale malt'

So I know this question has been asked the other way round, but I'm in the UK and I'd like to make a solid American IPA, and I'm wondering what the best UK malt would be to replace US pale ale malt ...
2
votes
1answer
191 views

Premature fermentation of wine must. What to do?

I recently took delivery of a five gallon pail of white wine juice. Supposedly, the juice had been refrigerated on its trip from California and stored in a cool warehouse here in my home town. ...
1
vote
2answers
138 views

Is clarifying while fermenting a problem?

The all-grain saga continues. I boosted the SG to 1.070 from the OG of 1.030 with cane sugar. 10 days later, the fermentation seems to have stopped and the gravity is 1.040. As mentioned before, the ...
4
votes
3answers
5k views

What do I need to build a tap handle?

I'm trying to build a bunch of tap handles, and am a little confused on what I need. Do I need both of these: Hangar Bolt and Ferrule or just this: Tap Handle Insert Or something else / ...
4
votes
3answers
1k views

What is a stir plate?

What is the function of a stir plate when making a yeast starter? Does it drastically improve the starter process?
3
votes
4answers
4k views

Can you use only malted wheat to brew?

Granted, it officially would not be beer (dunno what it would be called), but as a cereal grain that is maltable and grindable, it seems that it should also be pretty brewable. I'd be interested in ...
3
votes
3answers
2k views

What will happen to this un-sanitized batch of Wheat beer?

So my brother-in-law (great guy, btw) sent me a brew kit, ingredients, and instructions. Except the instructions never went over the whole "sanitation thing"... So, uh oh... I didn't sanitize the ...
3
votes
2answers
2k views

Home Brewing with Soft Water

What are the implications, if any, of brewing beer with water treated by a water softener? I've read lots of conflicting information and am looking for something more scientific and definitive.
3
votes
1answer
668 views

Fermenting in 5 gallon PET bottles

Rather than buying buckets or carboys, I would like to use 5 gallon PET water bottles that I can get free from work (I verified they are PET with the "1" on the bottom). However all my extract recipes ...
4
votes
4answers
3k views

Heating Methods

Just yesterday, I bought a chest freezer and digital Johnson temp controller, and am EXTREMELY psyched. I think I'm going to make a pre-prohibition pilsner/classic american pilsner as my first lager. ...
2
votes
1answer
982 views

Recarbonate bottled keg beer

Backstory: Ok, this is a bit weird. A friend had access to a couple of kegs of Lagunitas IPA, but only for a couple of hours until the kegs had to be returned (empty was OK with the owners). So he ...
1
vote
2answers
1k views

Secondary Fermentation, Yeast still active?

A little background on the brew: For my latest batch, I followed this recipe from hopville. I made a few alterations: I used a different strain of wyeast (London Ale III), I also used oak chips ...
2
votes
1answer
442 views

How quickly do I let the fermentation temperature rise if it starts off too low?

I brewed something like a Black IPA today (hoppy and dark). I ferment in carboys in a chest freezer with an external temperature control. It is frigid today, and the garage where the chest freezer ...
0
votes
1answer
131 views

mead - is shaking the bottle necessary

I have made 2 batches of mead that are now coming to maturity. One at 11 percent, aged for 18 months and one at 18 percent, aged for 3 years. I notice that both are very clear, beautiful bouquet and ...
3
votes
3answers
979 views

gamma seal lids and B3 buckets

Last year, I bought lots of 6 gallon buckets for storing grain. They were from morebeer, and look like this The buckets do the job, but the lids are tricky to get on and off. I'm thinking of ...
4
votes
4answers
302 views

Repitching yeast on back to back brews, which one first?

I'm brewing two beers back to back so I can reuse some White Labs California Ale (WLP001). One is a basic APA 1.058 OG and the Other is a Scottish Export/80 1.051 OG. Is there any reason I should ...
6
votes
2answers
431 views

Is oxidation of yeast starters a concern?

We all know oxidation is bad, and cooling hot wort is particularly susceptible to this off-flavor-producing problem. the question is; does oxidation matter for starters? I use a stirplate to aerate ...
2
votes
1answer
251 views

Splitting Batches / Dilution

My current setup is an 8-gallon aluminum kettle with a weldless valve and Blichmann Brewmometer (which, even when 'shielded' from flame, does not work, not happy with that investment). This serves as ...
1
vote
1answer
209 views

No psi shortly after kegging

I kegged my APA tonight and all seemed fine. I set the psi to 15, burped the keg a few times and put the keg in my fridge. An hour later I checked on it and the psi was at 0, the co2 tank was ...
2
votes
1answer
373 views

All-grain Rye beer clarifying suggestions needed

I've moved into all-grain brewing to make a mash. I've adapted a rye beer recipe, leaving out the malt extract and just using malted and rolled (flaked) rye, rice hulls. Did all the rests and used my ...
1
vote
1answer
301 views

Fruit Beer—Hard Time Finding the Correct Fruit

I'm trying my hand at making an apricot wheat beer (my first fruit beer). The recipe I'm using instructs me to add apricot puree after the wort has fermented for approximately 3 days and recommended ...
1
vote
1answer
176 views

What variety of hops grows well in the south eastern US?

I have plenty of land that is suitable for growing hops; protected from wind, well drained, and receives lots of full sun. I'm not sure what variety would do well in western North Carolina and is ...
7
votes
5answers
836 views

How do you make your own recipe?

I guess most people brew from kits, or from the many available recipes on the net. But for those few recipe formulators, how do you go about building a recipe? And, given the inexactness of brewing, ...
2
votes
1answer
599 views

Appropriate aging technique for high OG beers

I've seen a lot of talk about aging with several different options and techniques. I am a bit confused about what the correct method is. I am about to make a Russian Imperial Stout and I know it ...
2
votes
1answer
266 views

Suggestions for inline heating unit housing for wort circulator?

I built an inline heating element assembly using some 1" copper pipe, a 1" threaded female fitting and some 1/2" fittings. The idea is, wort comes in from the bottom 1/2" fitting, flows over the ...
2
votes
5answers
3k views

The cheapest way to start brewing

I want to start brewing, but I also like to keep my spending in check. Are there any methods or ways to craft a quality brew while not breaking the bank? Are some hops cheaper than others? Cheaper ...
8
votes
4answers
2k views

Aerating When Moving from Mash tun to Boil Pot

When transferring from the mash tun to the brew pot, I had set the mash tun about 3 feet above the brew pot and let the wort flow out and fall to the pot. This caused a large amount of bubbles that ...
2
votes
1answer
345 views

Why does my frozen wort smell like black currants?

I'm in the habit of freezing extra wort and using it for yeast starters. After I've racked the clean, cold wort from the kettle into the primary fermenter, I'm left with trub, hops, and wort in the ...
1
vote
3answers
2k views

Formula for make up water / gravity change

If I were to put 3.5 gallons of 1.060 wort into a carboy, and use 0.5 gallons of water to top off to 4 gallons: - What could I project that gravity would be? - Anyone have a good formula, even if just ...
3
votes
2answers
200 views

Why re-pitch light to dark?

It is often said that, when re-pitching yeast, you should generally go from low- to high-gravity, and dark to light beers. When I repitch, I use trub directly. I understand why using a yeast from a ...
5
votes
3answers
2k views

What happens when you push a yeast near its alcohol tolerance?

I'm brewing with Wyeast's West Yorkshire Ale yeast, which has a documented alcohol tolerance of 9%. I'd like to push that boundary by brewing an 8.5% ale and wonder what to expect. Common sense says ...
5
votes
4answers
3k views

Once a beer is carbonated in the bottle, are there any benefits to aging it?

First time brewer. I have my beer in the bottle (for about 8 days now). Things are good -- yeast is precipitating out. The instructions that came with the kit suggested to put 1 bottle's worth of ...
5
votes
1answer
2k views

Is it ever unsafe to drink an aged beer?

I am new to brewing, my first batch is in secondary now. This is more of a curiosity question. Is there a point when an aged beer becomes a health risk? If so what are the signs of spoilage?
1
vote
1answer
1k views

Batch carbonate then bottle

My problem stems from the fact that I do not have a place to store a keg to carbonate at serving temperature. I would like to either condition in the bottle or force carbonate and then bottle (then ...
2
votes
2answers
206 views

Liquid Malt Extract Variation

While picking up supplies for my 2nd brew yesterday, I noticed that I'm using the same LME for this brew (pale ale) as I did for my last (brown ale). In fact, I only saw the one barrel, so I think ...
5
votes
1answer
1k views

How to compensate for wort internal temperature when using a temp controller?

What's the best method to use a temperature controller during fermentation? If you're using a freezer (or warming apparatus) connected to the controller, how do you compensate for the fact that the ...
2
votes
2answers
1k views

Flaked Maize Mini/Partial Mash

Still back on extract brews due to time/equipment constraints, but I am making a cream ale this week. Have one lb of flaked maize for a 5 gallon batch (along with 6 lbs of DME), and I understand that ...

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