4
votes
2answers
1k views

What Calcium ppm is required in the mash for alpha-amylase stability and mash efficiency?

I recently moved and my water here is quite soft with a very low pH. As such, I've taken to adding many of my brewing salts in the brew kettle and only using salts in the mash to balance the pH. ...
29
votes
24answers
11k views

What are the easiest and hardest commercial beer bottles to re-use for homebrew?

One of the great perks of homebrewing is the ability to reuse, rather than just recycle the bottles that come into your house. You just soak off the labels and re-use! All bottles are not created ...
1
vote
1answer
77 views

Is Wyeast American Ale II a highly flocculant yeast strain?

I am enjoying being a brewer, I can make beer. So, now I am trying to refine some of the processes. I generally make IPA's and have been using Wyeast American Ale II yeast. Once fermentation is done ...
6
votes
1answer
637 views

What kind of wine should I use to top off my wine during clarification?

After secondary fermentation, when I rack, add the stabilizers, and degas, I've been told it's best to top-off with additional wine (commercial or left-over from an old batch) to minimize the surface ...
3
votes
2answers
75 views

Expected priming time after 5 months in fridge?

I had a demijohn of beer sitting 'maturing' in the fridge for 5 months, neglected mostly. Needless to say it was crystal clear, which is little pointless as I ended up bottling it because within 5 ...
1
vote
2answers
325 views

Making rice wine

I am brewing rice wine using baker's yeast. Can i use baker's yeast for brewing rice wine? Will it affect to the quality of wine? I want to also know, can it get over fermented? What happens during ...
10
votes
8answers
4k views

How do I cut my extract brewing cost?

I'm trying to reduce my cost-per-beer, without investing in an all-grain setup. I know I'm pretty limited with what I can tweak (can't get around needing sugar, yeast, and hops), but here in Montana ...
4
votes
2answers
173 views

Didn't get the expected O.G

I brewed a nano batch of single grain IPA and I don't know what I have done wrong. Before I started, I calculated the O.G. and F.G. as shown in the picture bellow. After boiling the wort from 5.3 ...
0
votes
3answers
129 views

Why are green bottle less favoured? [closed]

I'm reading a lot about people not liking green/clear bottles and going for brown bottles, which I believe is traditional and correct in regards to protection from UV/Daylight. But why is it such an ...
2
votes
2answers
73 views

Saving leftover saved yeast

I saved the yeast cake off my last batch, and tomorrow I'll be brewing again. The cake filled a growler, and after a week in the fridge has settled to about 2/3 yeast, 1/3 beer. After siphoning off ...
1
vote
2answers
92 views

Stuck fermentation - Should I be concerned?

On Jan 19, I brewed what will end up being a 5 gal. batch of Nut Brown Ale. I had decent mash efficiency and ended up at 1.046 @ 68 deg. after the boil and subsequent cool. I then split the total of ...
6
votes
5answers
3k views

Fermenting Soda

Years ago I attempted to ferment Mountain Dew (about a decade ago so my recount of the details may be a bit off). My goal was to have a drink with similar carbonation, similar flavor, and reasonable ...
3
votes
3answers
126 views

Can I reuse brewing yeast as a nutritional yeast?

I have a budding vegan in the house. Even after reusing yeast for brewing I send a lot of yeast to the compost bin. Has anyone out there used the yeast as a nutritional supplement? If so, could any ...
2
votes
1answer
45 views

Wort Color and pH strips

Does a dark and roasty wort effect the ability to read the color change strips. I am not talking about how dark grains effect pH, I get that. I simply mean the color of stout wort vs. pilsner wort. ...
2
votes
2answers
106 views

What are the Consequences of Removing an Airlock for less than 60 seconds?

I have to remove my airlock to get a temperature probe out of the carboy. I can probably do this in 15-30 seconds. I understand that air shouldn't touch the alcohol, but will this short of a time ...
2
votes
3answers
37 views

Where to buy ingredients and tools for brewing in UK?

I'm moving soon to UK and I would like to keep on brewing my beers there, does anyone know a shop where to get the tools (fermenters, heat exchanger, and so on) and ingreds (malts, hops yeasts and so ...
4
votes
2answers
166 views

Are there dry yeasts that rival liquids for IPA's? [closed]

My HBS just raised the prices of various liquid yeasts. Are there dry yeasts that are as good for IPA's? Recommendations please & should they be pitched dry or as a starter? Thanks.
2
votes
1answer
69 views

Steel Cut v. Flaked Oats

Pound for pound, do steel cut oats deliver the same level of mouthfeel as flaked oats? I ask because I recently made some steel cut oats for breakfast and they seem to be much more gummy than normal ...
5
votes
1answer
68 views

Can enough capsaicin adversely effect yeast?

This is related to a previous question I asked when I wasn't as clinically insane as I am now. Allow me to explain: A couple of months ago, I came upon Stone brewery's Crime and Punishment beers ...
3
votes
4answers
4k views

How do I avoid airlock foam overflow? Does it effect the fermentation process?

During my last small batch brew, America Wheat from Northern Brewer, I came home to find that the foam in the 1 gallon carboy had overflowed the three piece air lock (which was a mess to clean out). I ...
6
votes
2answers
542 views

Does Irish Moss expire?

I've only bought one bag of Irish Moss in at least 2 years. It's so cheap but is there really any need to replace it?
1
vote
1answer
53 views

Use the same sample for gravity readings

Is there any reason why you can't use the same sample for all your gravity readings rather than taking a fresh sample each time? The idea being to take an initial reading and then keep this sample ...
1
vote
1answer
36 views

What problem could happen adding chocolate flavor at the beginning of secondary?

I mistakenly added 5 oz of Chocolate Extract at the beginning of secondary instead of the day before bottling. Still smells ok, when I did some quick checks, but wondering if anyone else has made ...
3
votes
5answers
166 views

Is Star San sanitizer worth the cost?

I am a college student brewing in my apartment and while I am pretty dirty on occasion, when it comes to brewing beer I try to be on top of it. While I have not had a bad batch thus far, but the home ...
0
votes
3answers
69 views

what are my legal obligations in owning a distillery [closed]

I am interested in distilling whiskey and vodka. Im not sure of what the legal ramifications are but I want to one) do it legally and two) do it economically. Is this possible and what are the average ...
2
votes
3answers
136 views

Chilling wort in a fridge

I have a spare mini fridge that can hold inside my fermenter and i was thinking instead of spending water with my immersion chiller to rack my wort from my kettle and place the fermenter in to the ...
2
votes
3answers
139 views

How does a yeast starter affect original gravity reading?

I've prepared a 1qt (~1L) yeast starter according to instructions from Wyeast.com. I didn't measure its gravity, but in theory it should be about 1.040. I am brewing a 5 gallon batch of high gravity ...
1
vote
6answers
102 views

My Bottles are Breaking :(

I have around 4 boxes of 24oz's and 4 boxes of 12oz's. I started brewing roughly 8 months ago and have purchased these bottles over the 8 months. When I open the bottles to pour a brew, I've had ...
6
votes
2answers
232 views

Should I add extra hops in the boil vs dry-hopping?

I really enjoy my IPA with Citra hops. I have done some minimal dry-hopping which gives me a great citrus flavor and aroma, in addition to adding cascade and citra to the boil. I have no aversion to ...
0
votes
2answers
65 views

Is my beer oxidized?

I brewed a batch of bitter 5 weeks ago, simple recipe with 90 % pale malt and 10 % crystal. IBU is aout 30. I have brewed this beer before, and it was great. Everything went perfect, up until I ...
1
vote
4answers
128 views

Kegging but without CO2 tank

I got an annoyance issue here. I have a Cornelius keg 19lt and 15-16 liter batch of Wit-beer almost ready to go, but poorly timed.Issue is I currently don't have the CO2 regulator or Tank. Reason for ...
1
vote
3answers
54 views

What are the Consequences of Steeping Grains, Removing Kettle, and Finish the Brew 24 hours later?

I was half way through steeping my specialty grains (from an extract kit) when I realized that my four 6.5 gallon carboys were already in use and I forgot to purchase another one. I decided to let ...
1
vote
1answer
37 views

X2 IPA force carb pressure

What is a good pressure to force carb a double IPA in a five gallon keg? Is it possible to over carb when force carbing? This is the my first time trying this method and don't want to over do it if ...
1
vote
4answers
99 views

what types of hops can be grown in india ( in rajasthan sami arid zone)

I want to grow hops in Rajasthan (India). How do I get seeds for hops in India? Are there any companies in India that can provide me with what's necessary to grow my own?
6
votes
2answers
39 views

What ingredients would be most appropriate to prototype new flavors in a Randall?

I'm wondering about using a Randall the Enamel Animal to experiment with flavor combinations before mixing up a whole batch. For example, obviously the flavor of hops comes out nicely with one of ...
2
votes
5answers
109 views

Did I just contaminate my beer?

I brewed my very first batch almost 4 weeks ago. I currently have my beer in a secondary fermenter (glass carboy) and plan on bottling in a couple days. I dry hopped it late last week. Today I got ...
21
votes
14answers
6k views

Good home brewing blogs

Any suggestions for good blogs aimed at home brewers?
6
votes
3answers
215 views

What is the scientific explanation behind open fermentation leading to increased esters and yeast flavor & aroma?

As a recent experiment, I wanted to try something that was unconventional for most homebrewers, and is widely considered to be clown-crap crazy. I wanted to ferment a beer topless, without a lid. I ...
5
votes
4answers
182 views

Why exactly does cold crashing work?

I'm trying to understand the mechanism behind cold crashing. When cold crashing, you cool the fermented brew, yeast and suspended solids settle. With my first cider, a very turbid bottle visible ...
2
votes
3answers
72 views

Yeast starter timing question

Can anyone give me a time recommendation on how long I should allow a yeast starter sit on the stir plate for before pitching? I usually make it the night before (about 18 hours prior to pitching) ...
2
votes
2answers
100 views

Honey addition to brown ale

When is the best time to add honey to a 5 gallon wort of Brown Ale, and what is the best amount? I don't know weather it would be best at the beginning or closer to bottling time!
1
vote
2answers
89 views

Leftover Juicing Pulp in Beer?

I'm a very new homebrewer and this may be a really wacky question, but I'm curious nonetheless. Every time I've made fresh juice using a juicer, I'm at a loss for what to do with the leftover pulp, ...
2
votes
1answer
30 views

Doubling Extract Recipe

At this stage of my brewing experience I brew boxed recipes from my local HB store. My sister is getting married and I wanted to brew for the reception. I plan to brew 2 double batches from recipes I ...
2
votes
1answer
30 views

Why is potassium metabisulphite preferred to sodium by some sources?

I have read a number of sources that recommend the use of potassium metabisulphite or potassium-based campden tablets in preference to their sodium-based equivalents (e.g. Jack Keller states that he ...
0
votes
3answers
69 views

Draining Steeping Grains

What is the correct way to finish using steeping grains. The recipe I was following called for rinsing the grains with a few quarts of water. I had them all in two cloth sacks and poured the water ...
1
vote
2answers
33 views

Wit Beer I'm guessing I don't wanna store it to clear?

Often the advice with beer is to store it somewhere cool for a while before bottling for various reasons such as taste and clearing and removing chill haze.I'm currently brewing a Wit Beer from ...
2
votes
4answers
225 views

What's a good session beer to serve cold?

I made an ordinary bitter a while back and it really brought to light why it's served at cellar temperature. At 55F, it was a bit malty, with nice hops. At 45F, it was like seltzer. Very drinkable, ...
1
vote
2answers
36 views

Saving yeast in growler

I read on HBT that someone would save his yeast cake into three plastic bottles, and then use each bottle in a new batch. I didn't have three plastic bottles, used to hold pressure from the yeast as ...
2
votes
1answer
45 views

Addition of spring water at bottling

If I am short of 5 gallons at bottling or when I transfer to secondary can I add spring or purified water at this time?
4
votes
5answers
3k views

How low can a beer's final gravity be?

Approximately how low can the finishing gravity of a beer be? I've been brewing from kits for about 10 years, and went all-grain last year. I wouldn't expect to see anything lower than 1.006 or so, ...

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