3
votes
1answer
52 views

When racking my beer, it looked like someone had poured cream in

I made my first beer from a kit and followed the instructions carefully as well as reading around. Specifically, I was very careful about cleaning and sterilisation. I had a 2 FV setup and after 2 ...
5
votes
1answer
71 views

Would boiled vinegar contain any acetobacter?

I love the taste of Balsamic vinegar, and I think having just a hint of it would be fantastic in a stout's flavor profile. My concern is what would happen to a beer after this is added. Would it start ...
0
votes
1answer
75 views

I can't differentiate between OCD or the smell of vinegar, and need some guidance

Here's my brief story: Bought a Mr. Beer kit and didn't have a clue what I was doing, and out of impatience would squeeze the fermentor to smell the brew, resulting in an infection. I now have cheap, ...
3
votes
2answers
85 views

Yeast not settling or contamination?

Having trouble understanding what I'm looking at here (see pic): http://imgur.com/1OH9TQj Made an Amber ale with LME and used Wyeast 1332 Northwest Ale. Racked to secondary after 2 weeks to get ...
2
votes
3answers
102 views

Is my batch contaminated(“infected”)?

Its been fermenting for about 10 days, and I'm just now noticing these white spots. Is this what the start of an infection looks like? If so, is there anything I should do?
6
votes
4answers
2k views

What is this white stuff on the surface of my beer?

I've just gone to rack & bottle a witbier that has been in primary for about 5 weeks and noticed this white gunk floating on top of the beer. It doesn't look too healthy, what is it? Is it safe? ...
8
votes
1answer
1k views

Possibly infected mead: is it worth keeping?

I tried making cherry mead again (the first time I tried this it got infected). I tried again yesterday, and it looks like I've got some sort of contamination ("infection"). This time I thought that ...
13
votes
6answers
14k views

Can Infected beer cause death or major illness?

Basic question. Can you get sick and die from drinking infected brew? I know that it must taste terrible, was just wondering. Can't seem to find any references where people have died from infected ...
7
votes
4answers
2k views

Can a contaminted brew be identified by sight?

I brew ten-gallon batches of beer split into two fermentors. The last batch that I kegged had one infected fermentor, while one remained uninfected. One bucket showed a white powdery substance ...
3
votes
2answers
112 views

I waited 48 hours to pitch and detected fermention prior to pitching

I brewed on Monday but pitched over 48 hours later on Wednesday, because my temperature control was finicky and I wanted to wait until the wort hit the proper temperature before pitching. Normally I ...
2
votes
1answer
36 views

Can Lactobacillus ferment solely with table sugar?

I'd like to create an anaerobic ferment with just lactobacillus (i.e. no yeast), table sugar and water. Is this possible or would I have to add anything else to help the Lactobacillus ferment?
3
votes
1answer
21 views

Are starter sizes meant to be actual volumes or container sizes?

I've seen a lot of references to 1L/1000mL starters being made with anywhere from 2 cups (~473mL) to 650mL of water and half a cup of DME. The 1L size seems to refer to the expected container (a 1L ...
6
votes
3answers
2k views

Can I change the color to my beer to an arbitrary color?

It's a bit gimmicky, but I wonder if it's possible to make a purple beer? Food Coloring only works for "hard" food, but I've never looked into coloring beverages and I don't want to affect the taste ...
0
votes
1answer
30 views

How quickly will bread yeast take to create an ethanol concentration of…?

How quickly will bread yeast take to create and ethanol concentration of ~15%~,~10% and ~5%~ in at 30°C.I believe bread yeast is designed to rapidly fement(at first at least) but is not that ethanol ...
2
votes
1answer
49 views

How would I go about creating a custom starter culture?

I'm interested in creating my own starter cultures. I've found a few facilities which offer to create probiotic formulations, in exact amounts, by kg and density but I would rather start with a ...
1
vote
1answer
49 views

Easy hard cider recipe

I'm looking for an easy hard cider recipe that doesn't take long to make and hopefully ends up like angry orchard or at least tasty. Recipe should take me from start to finish. I already tried to make ...
1
vote
2answers
1k views

20% sugar, water and yeast brew smells awful quickly, how to fix?

I've got one complete, and one brewing batch of this "Alcotec Vodka Type Spirit" ...
33
votes
28answers
30k views

What software do most brewers use?

Just curious what most brewers are using these days as far as software goes. We are going to have to make a decision in the near future about this. BeerSmith? ProMash? BeerTools? Any others I ...
0
votes
3answers
36 views

Lambic blend affecting beer in fridge?

I have a Wyeast smack pack of Lambic blend in my fridge that I bought a month ago before I understood the complexity of brewing a Lambic. I had it next to some beers that I have really enjoyed ...
0
votes
0answers
6 views

Yeast done with Fermentation? [duplicate]

How do i know when my yeast is done with it's primary fermentation cycle. Are there physical markers and/or sighs. I am using bakers yeast just because I would like to see what it yields. There is ...
2
votes
4answers
62 views

Secondary fermentation in a plastic bag - is this safe?

When performing a secondary fermentation, it's recommended to use a glass carboy rather than a plastic bucket, with one of the main reasons being that it reduces head space so that less oxygen is ...
2
votes
2answers
44 views

Scaling up from a colony

I am preparing to start my own small yeast bank and I was wondering what is the optimal method for scaling up to a starter from a single colony. What step sizes should I use? What strength of wort ...
2
votes
6answers
3k views

Is my copper wort chiller still good?

I haven't had the chance to brew in about two years and I've been storing my copper wort chiller in a storage locker for most of that time. Upon moving and retrieving it yesterday, it's got some ...
16
votes
9answers
17k views

Is it OK to starting fermentation while wort is still warm?

I'm just getting started, so in my first couple batches I realized I had a problem cooling the wort all the way down to 60°F/16°C recommended by my instructions. I boil all of my water, but I don't ...
8
votes
4answers
1k views

cleaning copper

Copper is great for all sorts of things, manifolds for your cooler based mashing tun, as well as that wort chiller you can't live without. However, copper gets really dirty, really quickly, and I ...
1
vote
4answers
3k views

How do I ferment homemade brewed tea - a black tea

Does anyone have an idea of how to brew a homemade tea? The idea is to take tea leaves and boil the water to get the tea base . What do Ido from here???
6
votes
4answers
2k views

Cleaning out beer lines

How often do you need to clean out your beer lines when using a home draft system? What type of cleaner do you use? Can I leave sanitizer in the tubing when a line isn't in use?
3
votes
2answers
312 views

Equipment for Raising Mashout temp

We are currently using a pump to circulate the mash through a coil in the heated sparge water, this works well and reaches mash out in under 20 min. The only worry is with the water in the sparge ...
1
vote
1answer
37 views

Wyeast 3724 hot fermentation

As I'm living in Singapore I'm trying out an experimental all extract recipe consisting of pilsner malt, crystal malt and amber malt together with Wyeast 3724. I've hopped it with Centennial and ...
1
vote
3answers
37 views

Can you add beer to a keg and continue to carbonate?

I carbonated my keg with 30 psi over night. When I started to bottle (growlers) I noticed that there wasn't much carbonation. Can I put the beer back into the keg and continue to carbonate? Will this ...
0
votes
2answers
73 views

Dry hopping do's and dont's?

Hi me and my future wife are brewing a bunch of different beers for our wedding. Next up is an IPA so we are curious of how the dry hopping process works. I'm looking for do's and don'ts and also a ...
2
votes
3answers
80 views

I'm worried about adding germs to my brew when dry hopping

I'm looking at these instructions - http://www.geterbrewed.com/craft-a-beer-instructions/ (I promise I'm not selling anything). In section 13, it says something along the lines of "Add the hops after ...
1
vote
2answers
70 views

What is the highest OG which is still fermentable?

How high can you push OG, taking sugar I know you can easily make a solution up to ~1180 (500g in 1 litre), but how high can a super saturated solution be? And, at what limit does it become ...
4
votes
2answers
916 views

Chloramine effects in small quantities

I'm curious what effect (if any) chloramine-treated tap water has when used in small quantities, such as a yeast starter or when boiled with priming sugar to use a priming solution. My municipal water ...
1
vote
3answers
50 views

Filtering my batches (no dead fishes)

I have had a couple of cloudy batches recently, both tasted as intended, so no contamination. This has caused me to consider filtration, I have a 100l kit with a pump so could use plate filters or ...
3
votes
4answers
41 views

Using chocolate in an imperial stout

Planning on repeating a recipe I designed last year, a chocolate orange stout. The problem was that not much of either the chocolate or the the orange came through. Was still a tasty beer, ...
9
votes
4answers
3k views

How many times can yeast be reused?

A good yeast sample can be retrieved, stored & reused regularly across brews. Is there a limit to the number of generations a sample can last? I've heard that after so many generations a strain ...
4
votes
2answers
67 views

Can I cook/eat milled barley malt?

I've got a small bag of whole barley malt. After doing a bit of reading I'm getting conflicting information. Some say the outer hull in not edible, while others say it is fine and a good source of ...
2
votes
3answers
30 views

Will Bottle Bombs occur in Refridgerated Environments?

I had 8 22oz bottles in room temperature for a long time (at least over 5 months). I noticed the other day that the floor was covered in dried beer, and after inspecting the container I saw that one ...
2
votes
2answers
60 views

Can I overyeast by adding one pack of Wyeast for brewing 2.5 gallons

I was wondering if I add a complete pack of Wyeast to a 2.5 gallon batch rather than a 5 gallon batch what would happen. Would I "overyeast" the beer?
0
votes
1answer
31 views

Any risks to storing glass carboys and other brew equipment in an unheated garage?

We currently have all of our brewing equipment big pile in a spare room and have finally made space for it in our garage (as well as purchased some additional equipment for brewing there). We have a ...
11
votes
8answers
47k views

Which yeast should I use to make apple cider

I am looking to make some homebrew cider. I intend to use store-bought apple juice, and mix with an appropriate amount of yeast. I am wondering what kind of yeast you would recommend? In the past, I ...
2
votes
3answers
218 views

What about grain storage?

I recently cleaned up after brewing one day and realized that I threw away a couple of four gallon water jugs. Could these be used for storing grain for long term? Would the air in the container ...
6
votes
4answers
3k views

What makes my mash tun smell like vomit?

If I leave my mash tun unattended for a few days after brewing it smells like a dead animal covered in vomit. What is the name of the bacteria/fungus/other that excretes this smell?
24
votes
14answers
41k views

What can I do with my spent grain after mashing?

After brewing a batch of beer, I always end up with ~14 lbs of spent grain that I usually just toss in a pile in the corner of the yard. Are there better things to do with it (i.e. cooking, baking, ...
1
vote
4answers
255 views

What is it about this receipe that makes it an IPA? Or more generally, what makes an IPA?

So I recently brewed up this recipe. When I went to the LHBS to get the grain, the guy there somehow knew, just from the grain bill, that I was making an IPA. Since finding and loving IPAs, I had ...
11
votes
7answers
5k views

Why is my IPA not hoppy enough?

I am about to start my second attempt at making an IPA. My first did not turn out anything like an IPA. It was much darker than I expected (I may have burnt it a little) and did not really have the ...
10
votes
8answers
1k views

What hops provide the guava-like taste of some IPAs?

IPAs like Bear Republic's Racer 5 and Coronado Brewing Company's Islander IPA have a distinct guava-like scent and flavor character. Is there a particular variety of hops that produces this, or is it ...
1
vote
2answers
46 views

Can big late hop addition hurt AIPA?

I made two mistakes at the beginning of the boil, and I under-bittered my beer by 20 IBU. This is AIPA, so underbittering is serious mistake. Sadly, i only realized that by putting my notes back into ...
2
votes
2answers
138 views

“FV” abbreviation in BrewDog recipe

I am attempting to follow a recipe in BrewDog's excellent DIY DOG (see Albino Squid Assassin recipe, page 217) As hop additions, as the last 2 additions it lists: * Chinook 100g FV Aroma * Citra ...

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