3
votes
3answers
220 views

What are all the factors that contribute to short fermentation time?

I've got an event coming up and I've got one beer that I'm going to bring, but I'm thinking about brewing another. If I do that, I need to turn it around in about two weeks. Which is probably too ...
1
vote
3answers
76 views

Using caster sugar as a barrel primer. Bad idea?

My first best of home brew fermented for 6 days, then transferred to barrel for the net 3 weeks - i used woodforde's real ale mix. BUT at the last seconds i forgot primer so i improvised wit 80g of ...
0
votes
0answers
14 views

Forced carbonation procedure in keg [duplicate]

I am getting ready to rack my beer from my secondary fermentor into my corny keg and I am a little foggy as to have to force carbonate it. I know it involves turning the CO2 pressure for a certain ...
0
votes
1answer
47 views

How do I set up a Sestos D1S temperature controller with an NTC temperature sensor probe -40-120C

I have not succed to configurated my SESTOS digital PID with an temperature sensor probe working between -40°C to + 120°C. I put CtrL to 3 ( PID ) SN to 20 ( cu50 matching my sensor ) and Op1 to 2 ( ...
0
votes
3answers
42 views

Fermentation issue - Airlock overflow [duplicate]

I'm brewing my first batch ever, we did our best but something is going on in the fermentation and I'm not sure what it is. Here is a 30 sec video of the issue: ...
0
votes
1answer
40 views

Creating a tincture extract question

Good afternoon, guys. I never done tincturing before, and actually just saw a recipe for Capsicumel (jalapeno mead or methodology). The recipe states adding 2 peppers into the primary when the ABV ...
0
votes
1answer
57 views

Optimum Fermentation Temperature

I am planning on brewing a wheat beer with Danstar Munich Wheat Beer Dry Yeast. I didn't realize until I had already made the purchase that the optimum temperature for fermentation was 55-65. I don't ...
0
votes
3answers
84 views

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

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 ...
0
votes
0answers
25 views

No Activity or Krausen [duplicate]

Something that has never happened to me. Brewed early Sunday and hit 80+% efficiency. I used Wyeast London Ale that was fully bloated when pitched. Over 36 hours later zero activity. No krausen, ...
0
votes
1answer
71 views

Soapy aftertaste in wine, fermentation temperature?

I generally find my homebrew wine (just from a regular kit) has a soapy kind of aftertaste. I'm wondering if this might be down to fermentation temperature or something, I'm taking as many precautions ...
1
vote
2answers
91 views

Adjusting beer recipes to smaller batches

I would like to starting making smaller batches (10L) but most of the recipes that I have found online are for larger batches. Luckily, it seems that you can scale down ingredients linearly but ...
4
votes
3answers
158 views

Cold crash with airlock or not

While cold crashing is it right to use a lid with an airlock?Do we risk to get oxygen in the fermentor fron the airlock(and as a result to oxidize our beer) while co2 leaves free space as it "goes" in ...
2
votes
1answer
82 views

Plastic Bucket - Primary & Dry Hopping

I will be brewing an IPA this weekend and fermenting in a bucket...so much easier to clean afterwards. Once fermentation is complete, I am going to dry hop for 7-10 days in the primary. That ...
2
votes
2answers
84 views

Ginger Bug Smell?

I've made a new ginger bug from some pretty old ginger. The ginger has been sitting on my counter long enough for some of it to actually sprout new shoots, but it smells fine and doesn't show any ...
6
votes
1answer
96 views

what have i made and is it safe to drink?

I made a DIY CO2 system for my fish tank. I use fermentation for the CO2. 2 and a half weeks ago I filled a 2ltr soda bottle with water, 2 cups of demerara sugar and a tsp of bakers yeast. This wasnt ...
1
vote
3answers
99 views

Overflowing yeast starter

I made a yeast starter last night with 1500 ml of water, 150 g DME and a Wyeast 1056 smack pack. After boiling, total volume was just under 1500 ml. I put it in a 2 liter erlenmeyer flask on a stir ...
2
votes
2answers
165 views

Beer Bug - How does this work and how can I replicate it?

"The BeerBugTM is a cloud connected digital hydrometer" I already have a RaspberryPi that records the temperature of wort and stabilizes wort temperatures via a relay and a Fermwrap. The pain is that ...
3
votes
1answer
73 views

does the fermenting process always produce enough gas to bubble the airlock?

does the fermenting process always produce enough gas to bubble the airlock? this batch has not bubbled (over 24 hrs)and the last batch I brewed did not bubble much at all but turned out alright.
1
vote
1answer
89 views

Estimating the ABV in finshed product

Is this a viable method?: In theory you can calculate an estimated ABV by using the formula 17*X%*YL. This means that 17 gr sugar produces 1% alc. in 1 liter mash. So if you know at what alc.% your ...
0
votes
1answer
32 views

What yeast for carbonating a lager?

We brewed a Dark Lager using Wyeast 2007. It fermented for two weeks and has been lagering for 3. When we bottle, we think we'll need to repitch to ensure the bottles carbonate. Thoughts on what ...
1
vote
2answers
49 views

How do we get this Imperial Wit to finish?

We brewed an imperial wit that wound up 1.070 OG. I used a 1.5L starter with Wyeast 3944, but I likely still underpitched. After a week fermenting at 68F/20C, gravity is still 1.035 and it's pretty ...
0
votes
1answer
85 views

Is there any reason to re-rack and wait another week after dry hopping before bottling?

Is there any reason to re-rack and wait another week after dry hopping before bottling? The only reason I can think of is for settling of residual dry hopped particulates. But if you don't syphon ...
1
vote
2answers
93 views

Are Wine Bottle Bombs Possible?

tl;dr - Can wine bottles explode? I've read that when making wine, if fermentation isn't finished, it moght result in a sparkling wine. In the worst case, the cork might get pushed out, due to extra ...
1
vote
1answer
32 views

How frequently can lead-free brass be cleaned with CIP chemicals (e.g. PBW) before it begins to corrode?

I'm using lead-free brass barb fittings until my budget gives me the thumbs-up on stainless. The only relevant information I could find is this BYO metallurgy article, which says: The reason that ...
1
vote
1answer
37 views

Aging beer/cider/mead in beer bottles for competition

So, I'm in a process of planning for the next year competitions. In fact, I'm little bit behind since I'm planning to do big brews (few meads and beers). I already had a similar thread about ...
3
votes
2answers
106 views

Which is better: old yeast from the primary fermentation or reused yeast from primary fermentation?

It's known that reuse yeast from early stages is better. But during the fermentation the reused yeast multiplies itself, producing newer cells. Said that, I'd like to know if it's better to use yeast ...
1
vote
2answers
59 views

Boil options with a small pot

I'm about to make my first brew (from a kit), it's a 25litre batch (6.5us gal). Following John Palmer's advice I will be doing a partial boil. But the biggest pot I have available is 6litres (8qt). ...
0
votes
2answers
63 views

Stalled Fermentation? Or too much body from high temp mash?

So I brewed a straight forward English style IPA with the following: O.G. 1.060 F.G. 1.015 (estimated from Beersmith) Current F.G. 1.020 10g Gypsum 11 lbs Maris Otter 1.5 lbs Crystal 30 1 oz ...
1
vote
1answer
50 views

green sludge floating

https://docs.google.com/file/d/0B3nIWsUoDjs2RVlsZ3FnaWdYRjQ/edit?usp=docslist_api I am brewing a double IPA. The beer is in the secondary and has been there for 10 days. I recorded 7.8% alc when I ...
1
vote
2answers
107 views

Keeping the keg lines and fittings clean

I recently purchased a keg, and I've got a couple questions about keeping the lines clean. Specifically when the keg isn't finished, as the lines are simple enough to clean along with the keg when ...
3
votes
3answers
368 views

Why less priming sugar in a mini keg?

I am used to bottling my beer and do bottle conditioning. However, I just bought a few 5l mini kegs for the next batch which is currently fermenting. From what I have read from different sources, you ...
2
votes
1answer
108 views

How low an original gravity is too low?

I just brewed this extract IPA. I had 4.6 gal in the fermentor when I measured original gravity at 1.053 (@80 degrees), on the low end of the target range for 5 gallons (target 1.059, or ...
7
votes
5answers
319 views

Can I leave my hydrometer in the carboy to tell when fermentation is complete?

I was wondering if anyone leaves a glass hydrometer in their carboy during primary fermentation so that you don't have to take samples. I figured it would be an easy way to tell that the SG has ...
8
votes
2answers
299 views

What makes a beer malty and sweet?

I've read multiple times now that "malty", as a taste, does not mean "sweet"; it is therefor possible to have a dry, malty brew, or a sweet, non malty brew. Is "malty" the same as "body", or is "body" ...
1
vote
2answers
64 views

How much Gelatin in grams to add post-fermentation?

I see recommendations to add anywhere from "1/2 teaspoon" to "1 table spoon" worth of gelatin as a fining agent. I'm surprised to see this, given that brewers on the internet tend to demand that hops, ...
2
votes
2answers
77 views

ceteris paribus, does mashing at a higher temperature lead to a higher final gravity?

I'm doing 6 lagers according to the Brulosophy Quick Lager method, where the temperature is raised to 65*F/18.3*C for the remainder of fermentation after attenuation has hit 50%. 2 of them have been ...
0
votes
0answers
9 views

Beer Carbonation [duplicate]

I'm having a little problem with carbonation. The problem comes in the moment I have to check If the carbonation is ok. I open some bottles and they have good carbonation, but some others don't have ...
1
vote
1answer
63 views

Is the air glug in a conical not causing oxidation?

This is likely a silly question to a lot of you but I'm trying to weigh the pros and cons, no matter how minor, of a conical before I make the jump. I'm maybe too paranoid about oxidation, but one of ...
1
vote
1answer
44 views

How do I limit the amount of sediment in bottles?

I recently made my second batch of beer. It's a pumpkin ale. I am finding that the bottles contain a large amount of sediment, almost like slush at the bottom the bottle. The beer is delicious, but ...
0
votes
1answer
93 views

Wine fermentation without yeast?

Apologies if this is a duplicate - wasn't able to find anything similar. Making a 3gal batch of strawberry wine. Poured sugar-water over fruit and set aside to cool. Been having problems with bugs ...
1
vote
2answers
135 views

Return samples from a fermtech wine/beer thief to a carboy

I just purchased this wine/beer thief so that I can take more regular samples over the course of fermentation. I plan to float my hydrometer directly in the tube of the thief, which requires me to ...
3
votes
1answer
90 views

What can I do with beer ruined by Chlorophenols

I made some beer and it is not nice. Ruined by Chlorophenols. So... is there anything I can do with it to make it usable in some form? I know it will not be drinkable but heck if I could clean the ...
1
vote
2answers
58 views

Second Fermentation In Water Bath

The room I use for fermenting is rather cold currently at around 8 degrees C, I had the idea to use a aquarium heater in a box of water to keep the temp around my bottles around 18 degrees, my ...
1
vote
1answer
39 views

Do I need to use finings again after restarting the fermentation?

I recently made a batch of red wine but because the wine was too sweet I restarted the fermentation as I was advised. Of course I will need to de-gas the wine again, do I also need to use finings ...
2
votes
1answer
36 views

How do I calculate a turbid mash schedule?

I'll use a real life recipe for my lambic that I've been brewing over the years to allow for an answer that posts both the methodology and mathematics while also providing the calculated quantities I ...
4
votes
5answers
260 views

How long should a carbonated bottle be refrigerated prior to drinking?

After I bottle my beers, I leave them on a shelving system to carbonate. Instead of throwing them all into the fridge, I just leave them on the shelves and move them individually into the fridge the ...
0
votes
3answers
69 views

Anyone Know of Any Homebrewing Video Tutorial Blogs

Does anyone know of a good homebrewing blog that has video tutorials? I've Googled it and found a bunch of video tutorial blogs, but they're not great. Anyone know of some good ones?
0
votes
0answers
28 views

Is there a way to estimate the actual temperature where the yeast ferments without having a sensor inside the carboy? [duplicate]

I was reading an article on fermentation temperature control where it says, However, since yeast growth and fermentations are exothermic and therefore generate heat, figure that the temperature ...
1
vote
2answers
234 views

Priming sugar in kegs [duplicate]

Do you need to add priming sugar when moving beer to a keg? Will the CO2 from the system be enough to carbonate it?
0
votes
1answer
70 views

Over Carbonated

I just tried my first batch of home brew, and some of the bottles were over carbonated. What caused it and what can I do about it in the future?

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