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.
22
votes
8answers
42k views

What are the benefits of using brewing sugar over types of sugar?

In many kits I've used, the instructions recommend using brewing sugar. Of course it's okay to use other sources of sugar, but I was wondering whether there are any benefits of using brewing sugar ...
15
votes
9answers
19k 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 ...
14
votes
1answer
1k 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 ...
13
votes
6answers
10k 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 ...
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
2answers
17k 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?
11
votes
1answer
26k 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
8answers
5k 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?
10
votes
9answers
4k 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
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 ...
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 ...
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
3k 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
3answers
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
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
3answers
2k 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?
8
votes
3answers
327 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
2k 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
4k 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
4answers
15k 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 ...
8
votes
2answers
408 views

Starter and smack-packs

Is making a starter a good idea when using a larger activator pack from Wyeast? Should you smack the packet and add it to the starter, or add it after it swells?
8
votes
3answers
3k 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?
8
votes
5answers
11k 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 ...
7
votes
2answers
750 views

Pressure during fermentation

I imagine other parameters are more important (like temperature or pitching rate). Still, I was wondering if pressure has some effect on the fermentation process (for example on flocculation, ...
7
votes
2answers
273 views

Experimenting, Priming Sugars

I've got a 3 gallon batch of bourbon dubbel fermenting, recipe calls for priming with maple syrup, I'm thinking of siphoning off .5 gal to prime with honey and .5 gal to prime with black treacle. ...
7
votes
1answer
916 views

Does wort gravity affect hop utilization?

My understanding is that wort gravity does not affect hop utilization. Instead, a larger boil volume will increase hop utilization, while a higher amount of break material will lower hop utilization. ...
7
votes
5answers
2k views

Over attenuated all grain beers

I'm having a problem with all my beers regardless of style getting over attenuated. I've been raising my mash temps up to 4° above each beers style (up to 158° or so) to compensate with no luck. I've ...
7
votes
1answer
968 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 another infection of some sort. This time I thought that everything ...
7
votes
4answers
2k views

Performing a hop boil seperate from the wort boil.

I'm curious to try some single-hop style beers and would like to do several varieties in one brew day. My ideal situation would be to make a five gallon batch of an unhopped pale ale as the base and ...
7
votes
1answer
4k views

When using whole hops, do you need a larger amount than you would hop pellets to achieve the same bitterness?

I have read that whole hops impart less bitterness than pellet hops by weight. I have used pellet hops for all of my brews thus far. I have a recipe that I am happy with, and I want to switch to ...
7
votes
3answers
15k 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 ...
7
votes
4answers
5k views

Dry Hop Filtering and bottling

This is my first attempt at dry hopping. I added hop pellets directly into the secondary fermenter. They have been in for 1 week and many have settled to the bottom, however there is quite a bit ...
7
votes
7answers
6k views

Should I shake bottles during conditioning?

I've got a batch of beer which was bottled last Saturday and a friend insisted I should shake them to assist in the conditioning. He couldn't offer any particular reason, so I was curious if/when it ...
7
votes
2answers
1k views

Refractometer - what exactly can it measure?

I am using a refractometer to determine gravities. I am aware of course that values measured need to be corrected depending on OG of the fermenting batch. What I don't know is, what kind of sugars am ...
7
votes
6answers
5k views

Shaking vs not shaking

I'm playing with a yeast starter right now and I've noticed when I shake the mix the yeast gets more active. I'm wondering how this applies to my actual fermentation. So I was thinking I'd let my ...
7
votes
2answers
4k views

What effect do different types of yeast have when creating a recipe?

What happens when you use different types of yeast? Does it change the flavor? I'm not talking about mixing different types of yeast in the same recipe.
6
votes
3answers
968 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 ...
6
votes
3answers
8k views

Why am I getting foam in my keg line when dispensing?

I have a two-tap kegerator which I use to dispense commercial 5-gallon kegs. My lines are about 3 feet long1 and I keep my pressure at 10psi and my temperature relatively cold. Whenever I draw from ...
6
votes
1answer
470 views

Is this a bottle bomb waiting to happen?

Planning a strong & sweet Belgian style ale, I expected OG to be as high as 1.096. Because of my extremely amateur setup, I used two pots instead of one big one for the boil (between them both I ...
6
votes
2answers
3k views

How can I raise my mash pH with something other than chalk or baking soda?

I recently moved to Rhode Island and my mash efficiency has suffered. The main part of my process that has changed is the water. The pH as measured by colorpHast strips (and two other off brands) ...
6
votes
2answers
441 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 ...
6
votes
3answers
5k views

Secondary Fermenter Temperature — Colder?

My American Pale Ale has been fermenting away nicely for the past few days and I'm certain I'll be racking to secondary within a few days (after SG gets stable). I'm curious: I've been keeping my ...
6
votes
4answers
405 views

Will my session beer be OK for 5-6 weeks in primary?

I am looking to finish off my leftover ingredients and can just about make a pale ale with OG ~1.04 or so. I'd like to get it started tomorrow, but I probably won't be able to rack it until the first ...
6
votes
2answers
3k views

What effect does cooling, then warming have on finished beer?

The common wisdom I have known is that cooling, warming, then cooling beer again would cause it to "skunk." I now know that skunky flavors are typically the result of exposure to light, not ...
6
votes
2answers
566 views

Clarification for a low-flocculating yeast

I'm brewing a batch using WY2565 Kolsch which mentions that is low-flocculating and that it "remain in suspension post fermentation. It requires filtration or additional settling time to produce ...
6
votes
4answers
153 views

Jugs for secondary?

I happened upon a bunch of 4L glass wine jugs today while dumpster-diving for beer bottles. The jugs I found have screw-top lids, and I thought they could be useful as secondary fermenters. If I ...

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