5
votes
2answers
2k views

Increasing IBUs post fermentation

I have recently brewed at APA and the IBUs have come out a little on the low side. I would like to increase the IBUS slightly. I was thinking of making a hop tea and adding it straight to the keg. Has ...
5
votes
2answers
876 views

How much bourbon is the right amount?

When adding something like bourbon (or other whiskeys) to the secondary, how much do you add? I realize this will differ based on recipes, tastes, and styles, but what is a good range? How much is so ...
4
votes
2answers
3k 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. ...
4
votes
2answers
382 views

How to correct Mead with too much citrus?

I put 5 oranges into my first 5 gallon mead and after 3 weeks it tastes overpoweringly like grapefruit. I don't like grapefruit. At 10 days, I racked 2 gallons into a carboy with 2 lb of mulberry ...
4
votes
1answer
594 views

Small batch size brewing trub issues

Five gallon batches generate a certain amount of trub in the fermenter. However, its a relatively small percent of the total batch. I am interested in trying some 2 gallon maybe even one gallon ...
4
votes
3answers
2k views

How do you filter at home?

I thought I'd ask this after reading Brewchez's effects of filtering question. I personally don't filter at home, for the most part. I generally make dark beer, and people who drink my beer ...
4
votes
1answer
913 views

Corny keg fermentors

I had been thinking about using a couple corny kegs as fermentors. Maybe even trimming up some dip tubes to be able to CO2 push finished beer out of the kegs to clean serving kegs. Here are some of ...
3
votes
1answer
739 views

Is brewers' Lactobacillus heterofermentative or homofermentative?

I have only used 'natural' lactobacillus, that is, inoculated wort with raw grains to achieve a very tart sour. In my last experiment, I soured a mash over a few days and the gravity had dropped from ...
3
votes
1answer
164 views

How to increase quantity of Ginger Beer Plant

I'm looking to increase my quantity of GBP to share with a friend. I've brewed a few batches of ginger beer, but I always end up with the same amount or slightly less GBP than I started with. What ...
3
votes
2answers
165 views

Bottling Blended Sours

My understanding is that it is somewhat of an inexact science/art to blend sours and especially to bottle condition them. For the latter, you would need to have a pretty extensive understanding of ...
3
votes
3answers
748 views

Is there a difference between soaking oak in bourbon and just adding the bourbon straight into secondary?

As I was thinking about how I want to make my bourbon oak stout, I was thinking of how to soak the oak in bourbon. I wanted to get the bourbon into the wood, for the purpose of putting it into my ...
3
votes
1answer
7k views

Which apples make the best cider?

So I'm going to start making wine from grapes this year. To that end, I just picked up a grape crusher and a press. With those toys, I can also make cider. There's an orchard near me that grows ...
3
votes
6answers
7k views

Converting your fermentation bucket into a mash tun

Most people use coolers for mash tuns, but living in an apartment myself I can tell that having the least possible equipment is a priority. I know some people use their secondary fermenters as mash ...
2
votes
2answers
719 views

Why (if) should I do secondary fermentation? [duplicate]

I like to kees things simple, and I do not like to clean stuff, so adding secondary fermentation is something that bores me... Should I do it instead? What are the advantages and resons of doing it?
2
votes
2answers
577 views

Is primary fermentation finished?

I'm making a doppelbock with an ale yeast, so I'm fermenting in the mid- to upper 60s. It's 11 days in and all the krausen is gone. The top is speckled with what appears to be bright white yeast ...
1
vote
1answer
282 views

Addition of powdered peanut butter

I want to add peanut Butter to my batch How much powdered peanut butter can I add to a 5 gallon batch?
1
vote
1answer
5k views

How to tell if a cider is finished without hydrometer

EDITED I have a cider that I have made following the steps on CraigTube for his Hard Apple Cider. The only difference is that I have used Champagne yeast and the batch is 22L. I know you are all ...
1
vote
2answers
760 views

Kill yeast in keg

I've got a batch of cider that I've kegged. I did so at about 1.011 (OG was 1.052 IIRC). While the yeast activity will decline as the keg chills, I'd like to stop it completely so that I can bottle ...
0
votes
2answers
97 views

Addition of extract at bottling time

If I use 4oz of watermelon extract at bottling time,do I have to cut back on the amount priming sugar to prevent bottle bombs.
15
votes
1answer
2k views

How long can a yeast starter survive in the fridge?

I've made a 2L yeast starter (Wyeast 2633 Octoberfest) and placed in the fridge this morning. My original goal was to brew tonight but I may not be able to. Will the yeast colony still be good for a ...
15
votes
9answers
23k views

Am I required to refrigerate bottles after bottling?

My instructions that came with my kit said that I should let the bottles sit for 3 days, then age in the fridge for 10 days. If I don't refrigerate, will I get bottle bombs? Advice on forums and ...
13
votes
6answers
12k 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 ...
13
votes
10answers
6k views

Is it important to weigh down a hop bag for dry-hopping?

If so, what kind of weight should I use? Should it be enough to sink the bag to the bottom of the carboy?
12
votes
2answers
20k views

What is wet hopping and how does it differ from dry?

Specifically what types of beer would you use wet hopping for and how does it affect the flavor/process differently than dry hopping a beer?
12
votes
5answers
15k views

Is it possible to over-ferment?

My first batch started fermenting 8 days ago. The beer is still fresh and very cloudy, but I'm wondering if its possible to over-ferment a beer? If I let it sit for another 2 weeks (or however ...
12
votes
4answers
3k views

Is a long boil with extract necessary?

I'm making a late hopped extract beer later tonight. (Jamil's Evil Twin as posted http://www.mrmalty.com/late_hopping.htm) He suggests at 90 minute boil with the first hop addition coming 20 minutes ...
12
votes
12answers
4k views

What is the best book for beginning home brewers?

What is the best book for beginning home brewers? ** Please post 1 book per post, then the resulting votes will show what most people consider to be the best book.
11
votes
3answers
2k views

Is a donation jar (for homebrew supplies) legal in the United States?

If a brewer were to keep a donation jar near his kegs (i.e. tip jar), would this be strictly legal in the United States? Sales of homebrew are prohibited, and this website states that requiring a ...
11
votes
1answer
30k views

What is torrified wheat?

What is torrified wheat and in what styles is it used? Are there any restriction or special procedures you need to follow to when using torrified wheat? Can you substitute torrified wheat with ...
11
votes
6answers
8k views

Reusing twist-off bottles

I've heard it said that twist-off bottles should be avoided when reusing bottles for homebrewing. I've also heard a few people saying they've used plenty of them with no ill effects. Given that (at ...
10
votes
9answers
6k views

I just had my Big Mouth Bubbler carboy shatter, now I'm terrified

I've been using these big mouth bubbler's as my secondary fermentation now for a few months: I was originally using them as primary as well, but being one that makes pretty high gravity beers, I ...
10
votes
10answers
2k views

How to get clearer and more clarified home-brewed beers?

I'm still pretty new to home-brewing, but I've got a couple of extract kits under my belt so far and I was wondering how I could get more clarified beers. I've used both Irish moss and Whirlfloc ...
10
votes
2answers
3k views

Using a keg for secondary fermentation and natural carbonation?

I would like to transfer a beer that has been fermenting for about 3 weeks directly into a Cornelius keg for secondary fermentation AND carbonation. I would like to add priming sugar and naturally ...
10
votes
3answers
5k views

Why my homebrewed lager beer bottles explode?

I started home-brewing lager beer last year. I am using ready-kits and the first three times it went quite well. Now, with the latest, I had a very strange problem. A couple of weeks after I bottled ...
9
votes
1answer
3k views

Hop burst technique & bitterness calculation

A friend asked me the other day what the "hop burst" technique was and how to calculate the amount of hops required in a recipe. I made some vague statements about late addition of hops and left it at ...
9
votes
2answers
4k views

does starsan kill yeast

Is Starsan effective against yeast? After resuming homebrewing again after a 2 year break, I started having pellicle appearing on my starters (after fermentation had completed), which has now spread ...
9
votes
4answers
21k views

How much does heat affect beer?

What effects could heat have on beer and how long does it take? Is it ok to ship beer without an icepack during the summer? Can it survive the heat of a parked car for a few hours? Someone out ...
9
votes
4answers
2k views

why do you degas wine but not beer?

After reading this post, I was wondering why have I heard of people degassing wine, but never beer? Does one also need to degas mead?
9
votes
3answers
1k views

Over-carbonating in the bottle

I've had a few batches get a little too carbonated in the bottle. Currently, I have a delicious stout that fills two glasses on pour, and needs some time to settle down. That is, of course, if you ...
9
votes
3answers
4k views

Is a 5 gallon bucket too big for 3 gallon recipe?

I have a few Mr Beer extract kits left over from when I started this hobby. Can I ferment a 3 gallon recipe in a 5 gallon bucket? Will there be too much head space?
9
votes
4answers
1k views

Permanent Bottle Labels

I'm considering making permanent labels for my bottles. I've had a friend create a label design with a blank banner in the center. My idea is to have the design printed on vinyl stickers and then ...
9
votes
5answers
14k views

Are plastic fizzy-drink bottles an acceptable substitute for glass bottles?

I'm thinking of cola, lemonade, etc bottles, usually 2 litres, commonly available in the UK. Are these going to be an acceptable substitute for glass bottles? Would save a few pennies on the cost of ...
9
votes
3answers
3k views

What is the best type of beer to brew for a beginner?

What is the best type of beer to brew for a beginner?
9
votes
6answers
365 views

Can anyone recommend a starters kit, available in the UK?

I have inherited a garage after a recent move, and as I also have off street parking, it seems only right and natural that I start to indulge my desire to start homebrewing. My intention is to be ...
9
votes
1answer
3k views

How do I stop Cider becoming too acidic?

Although the taste of my cider is often excellent sometimes it can be too acidic and hard to drink large quantities. How would one: Test the acidity Control the acidity Also, what pH should it ...
8
votes
3answers
335 views

Priming Sugar Affect on Fermentation

I screwed up took a batch that had only been fermenting for 3 days and started to bottle it before I realized it was the wrong one. [link] During this screw up I ended up added the priming sugar then ...
8
votes
2answers
3k views

How do I decide if the beer is ready? Is my fermentation complete?

This is my first time brewing and I've followed the instructions from a kit. It says to leave the beer in the key for two weeks and its ready when it stops being cloudy. Its now been a little over ...
8
votes
5answers
5k views

Boiling bottle caps

I've always soaked my bottle caps in sanitizer before using, but a friend of mine suggested boiling (throw in the same pot with priming sugar) instead because the cooties can theoretically hide from ...
8
votes
2answers
9k views

Liquid malt extract storage

What's the best way to store LME for extended periods of time? Can LME be kept in the freezer to limit spoilage or are there better ways keep it somewhat fresh?
8
votes
4answers
16k views

How can I tell when wine has finished degassing?

I bottled my first home made wine last week. It's an apple wine that didn't turn out so well. The good news is that I think I know most of the reasons it isn't very good and I'm going to try again ...

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