1
vote
2answers
504 views

Test for Acetobacter in Cider

I started my first cider yesterday. I am concerned that, because I haven't pasteurised I am running the risk of getting 12 litres of vinegar. Is there I anything I can do, now fermentation has ...
2
votes
3answers
58 views

My yeast won't ferment

I washed my fermenter out in meta bisulphate I then added a quarter teaspoon of bentonite followed by 12 litres of apple juice. My SG was 1060. I added 2lb of sugar for a stronger brew, SG then 1085. ...
4
votes
6answers
14k views

Does yeast choice matter as much in ginger beer?

I'm about to brew a ginger beer and was wondering if the choice of yeast is as important in a ginger beer, where the ginger dominates the flavour. I've got the yeast-under-the-cap packet and a US-05 ...
0
votes
2answers
67 views

Bottling hard cider

I made Hard Cider by essentially adding a packet of active dry yeast to a little less than a gallon of apple cider and some water with sugar that I boiled. One week later (today) I boiled one cup of ...
1
vote
3answers
43 views

Mashing vessel inside oven to avoid heat loss

I just saw a YouTube video where since guy puts the mashing tun - a pot in this case - in the oven to help with heat loss. I believe he didn't heat it, but world heating the oven to around mash ...
2
votes
4answers
46 views

Making a shandy.

Looking for information on adding citrus (lime, lemon, grapefruit, etc) juice at kegging to make a shandy. I have made several fruit beers by adding fruit juice, actual fruit, zest, and even flavored ...
3
votes
2answers
58 views

Can the same method of producing 19% ABV Sake be used to produce high ABV beer?

I've been reading about Sake, and from what I gather, Sake brewers use a particular method to coax the yeast into producing 15-20% ABV. The method goes something like this: Combine a mold called ...
3
votes
2answers
77 views

Hazy beer with new braumeister

I've just purchased a 20 litre braumeister and have done two batches with it so far. Prior to the braumeister I used a 3 vessel RIMS. After fermentation had completed I'd transfer it to a secondary, ...
0
votes
1answer
43 views

Airlock was removed from wine carboy - is it still ok?

So we had our basement flood last month and the company that came in to do the repairs moved my wine (6 gallons each of blueberry and apple) and at some point between now and then someone thought it ...
2
votes
3answers
142 views

What happens if I ferment a lager at room temperature?

I was wondering what are the effects of fermenting a lager at room temperature as now I don't have any way to keep my fermenter at the low temperatures required. I have read that when yeast ferments ...
4
votes
1answer
49 views

How to calculate the amount of Amylase Enzyme required to convert Rice starch into sugar for making pseduo-sake?

I am interesting in making some Sake. Apparently, rice, unlike barley, does not contain the enzymes necessary to convert the starch into sugar, and the traditional method of making Saki involves ...
6
votes
3answers
5k views

How long should a barleywine be aged before bottling?

I generally rack my beers to secondary for about a week before bottling just to clarify them a bit, but as I understand it, barleywines should be aged much longer to allow some flavors to develop and ...
1
vote
3answers
113 views

Regarding CO2 in my keg

Just kegged my American Stout last night. Gave it a little agitation at 30 psi, then left it at serving pressure around 8-9psi. First taste, it's great! The only slight thing I noticed I can only ...
2
votes
2answers
2k views

How to raise pH (or lower acidity) of mead

I have a mead that I think has too high of an acid level. I am looking for ways to raise the pH or lower the acidity1. Roughly 7 months ago, I made a 5 gal batch of mead. The original fermentation ...
4
votes
4answers
16k views

As a benchmark, how much how much grain (and water) would be used to make one litre (or 100L) of wort?

Obviously the style of beer, type of grain (barley, wheat etc) and depth of roast would make a difference. But in general what would be the typical ranges be? So for example: For a Dark Stout: A ...
5
votes
2answers
693 views

Using 5L oak barrel for beer

I was recently given a 5L oak barrel from Oak Barrels Ltd. and I've never used such a thing before and have some basic questions. The barrel came with a great little instruction guide which talks ...
2
votes
4answers
88 views

Harvesting yeast

I just finished with my first brew and have collected the stuff left at the bottom of the primary in a well sanitized jar. 24 hours after in the refrigerator it has separated into two layers. One of ...
5
votes
3answers
537 views

Would/Could you add boiled, rehydrated extract after wort is cooled & topped off to boost OG?

Imagine this scenario. Not that I know anybody who's done this. Let's say it's hypothetical. You're brewing from extract. You cool your wort, transfer it to your fermenter, add your top-off water, ...
9
votes
1answer
421 views

Brewing with Saccharomyces boulardii

I have a friend who studies some molecular aspects of probiotic yeasts, some wild ones and also the widespread in medications Saccharomyces boulardii (found in Florastor®, Floratil®, and other ...
6
votes
1answer
3k views

How to identify a brett contamination

I brewed a single hop American pale ale with palisade. It's not the greatest beer in the world, but seemed passable to me. Another brewer tasted it and thought he picked up brett in it. Palmer says:...
1
vote
1answer
2k views

Is this lactobacillus?

My last batch had a thin whitish 'membrane' on top of it and some white spots, visible on the picture bellow. I think I saw something similar on a blog a while ago, attributed to a lactobacilus ...
6
votes
2answers
249 views

interesting formation in fermenting beer

Anyone have a clue what these formations are in my Kolsch style beer? Been in secondary for about 3 weeks due primarily to lazyness. I cleared with gelatin about two weeks ago and it's nice and clear ...
2
votes
3answers
889 views

My ferment has small black specs in it, is this an infection?

This seems to be very similar to this question about hop seeds but I have not used fresh hops, I used pellet centennial hops purchased vacuum packed and frozen from homebrew shop. Ingredients (1 ...
3
votes
1answer
301 views

Is this white thing correct in kriek lambic?

I'm making my first lambic beer, a kriek lambic with a one month old, last week I dropped 1lb cherries. Today, I noticed this white thing in top: Should I concern about this? Or just let it go...
2
votes
1answer
170 views

Infection (SCOBY/Acetobactor) or possible over-use of a fining agent?

Situation Never mind the two hop bags that didn't sink, those things are more buoyant than what I gave them credit for. This is the beer in a secondary vessel. I wanted to get it off the yeast ...
5
votes
2answers
1k views

White Stuff — is it bad?

I just brewed a raspberry wheat w/ ~2.5 lbs of frozen (organic) raspberries added to the secondary. I waited about 23 days after adding the berries to bottle, and when I went down to the basement to ...
1
vote
1answer
262 views

Mead has infection/discoloration

I brewed a sweet mead on February 24th, 2013, racked it to secondary on April 4th, 2013, and was getting ready to bottle it now (end of July). I had been out of town for a few weeks and when I came ...
0
votes
3answers
547 views

Should I dump a batch with rubber smell?

I have in bottles a batch smelling like chemicals or rubber. I'm thinking keep it a while, and check if the smell fade out. Is this possible? Or I'm just wasting my time with this batch? As side ...
0
votes
1answer
2k views

There is a white film on the top of my bottled beer, what is it?

We brewed beer (Double IPA) for the first time, and we bottled the beer 1 week ago. Now when I look at all my bottles, they all have that white film on the top and I was wondering what it could be? ...
2
votes
4answers
1k views

Waited 6 Days after boil to pitch yeast, Wort had what looked like mold, what can be done?

Like the title says, after I chilled my wort I realized the kit I ordered did not come with yeast, an error on the packers fault. Because of my work schedule I wasn't able to pitch the yeast for about ...
2
votes
3answers
140 views

How do I get a turkey baster out of a carboy?

When I was pulling wort out of a carboy to take a hydrometer reading, the bottom part of the baster separated from the head and fell into the carboy. What's the best way to get it out with the fewest ...
3
votes
4answers
860 views

Does Dry Hopping create a white film with bubbles?

Might be a weird question! I have brewed, with a friend, 6 batches of beer so far. An IPA, then a Stout, a Saison, a Doppelbock, an Baltic Porter and finally, the same IPA. All grain, always. Of all ...
4
votes
1answer
560 views

Is this wort infected? (*Picture)

This is my 30th or so batch and I've never seen this before. The best way I can describe it is that it looks like summer in the Arctic and pieces of ice are breaking off the ice caps. Any idea as ...
1
vote
5answers
144 views

trying to ID if my beer was infected!

My brown ale smelt somewhat like beer and possibly vinegar and tasted the same but with a very subtle sweetness but also very dry and puckering. I used only used dry extract and boiled the hops, no ...
1
vote
3answers
242 views

Fermentation - Lost cause?

I believe my first homebrew is a lost cause. I'm at 3 weeks, and each week I've done a gravity reading and a taste. The flavor has gotten increasingly sour(astringent) with each week. It's almost ...
6
votes
7answers
7k views

How do I make my ginger beer SPICY?

I've made tons of ginger beer (often just like this http://ieatfood.net/2009/12/18/real-ginger-ale/ ), I've tried various different recipes, and they all come out quite nicely. Unfortunately. I want a ...
1
vote
1answer
122 views

Possible wild yeast contamination?

In May I brewed the following beer: 81% Pale 2 row malt 16% Brown malt 3% Black malt Single step mash at 73C. With 290g of hops for a total of 103 IBUs. The OG was 1.077 and it went into primary ...
3
votes
3answers
101 views

How much does oxygen exposure to wort affect yeast being aerobic or anaerobic?

To the best of my understanding of making beer, wort must first be properly aerated to provide oxygen for the yeast to multiply when first added to the wort. After all the oxygen is consumed, the ...
1
vote
2answers
30 views

Beergas or just c02

I've recently come across there being beergas or G-Mix and co2. I had originally thought that it was just co2 and not a mixture of co2 and nitrogen. What are the issues with just using co2?
4
votes
4answers
75 views

Contamination concerns when removing stopper?

This might seem dumb to most, but it's only my third batch and I just need some reassurance. So, I occasionally pop out the rubber stopper on my carboy to smell the brew and see if anything funky ...
4
votes
3answers
418 views

Water level low on airlock. Is it contaminated?

About 48 hours into my ferment I noticed a significant amount of liquid (about an inch) is missing from my airlock. Reading up on the subject I've realized that water was probably sucked into my brew ...
1
vote
1answer
64 views

Has My mead gone south?

This is rather my first time doing a mead. It has been a month since i put it up for fermentation. Its been locked in a relatively stable temperature and totally dark enviroment. Today, after a full ...
3
votes
2answers
45 views

Re-using aroma hops (whole)

OK I may be called crazy, and it won't be the first time but hear me out please. I am wondering if anyone has tried what I am about to suggest and if so what were the results? Could one reduce the ...
0
votes
1answer
35 views

Is my kombucha scoby safe?

My scoby has developed red flecks. There are only about 3 of them. Is it still ok? The rest of the scoby is the normal whitish beige color.
3
votes
2answers
35 views

Is there a maximum theoretical solubility of brewing sugars in Malt water?

I normally use 10# pounds of grain in a 7.5 gallon boil, and normally hit between 1.045 and 1.055 OG, after it evaporates down to 6+ gallons, depending on the amount of dark grains used. My stove ...
2
votes
3answers
147 views

How (and how soon) can I determine if my primary is contaminated?

My brew day ran long and by the end of the process I was tired and ready to be done. Due to this lapse in concentration I had a major failure in my sanitation process - I forgot to sanitize my better ...
4
votes
1answer
151 views

Is this pediococcus contamination('infection')?

A berliner weisse we forgot to bottle for around a month and a half. Did not introduce pediococcus or lactic acid in the fermentation. Did a sour mash before the boil so lactobacillus shouldn't have ...
3
votes
1answer
54 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
74 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
77 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, ...

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