1
vote
1answer
55 views

did I rack to secondary fermentation too early?

my first home brew, be gentle. golden malt, Rye malt ale started at 1.052, and I just racked it @ 1.022 and dry hopped it per the recipe. did I rack to secondary fermentation too early?
1
vote
2answers
86 views

What might be causing a chlorine taste?

A recent batch of grain-brewed ordinary bitter had a pronounced chlorine or TCP flavour. I used the same water treatment that usually works - boil, campden tablets, stand overnight. The recipe was ...
1
vote
2answers
148 views

What might kill a ginger bug - fact and fiction?

I've been attempting to use a ginger bug to make non-alcoholic ginger beer, but I manage to kill the bug each time, either while it is cultivating or after I add it to the ginger syrup. Overview of ...
2
votes
1answer
87 views

Starter quantity w/ Mr. Malty Calculator

I have an imperial stout that seems to have slowed fermentation ~ 1.040. I made a 2L starter w/ Super San Diego yeast on stir plate and pitched it at high krausen.. no decanting. Based on Mr. Malty's ...
2
votes
5answers
165 views

Airlocks and long term unsupervised fermentation

I would like to start leaving beer and mead in secondary at a location that I may not be able to get to on a regular basis (sometimes not for several weeks) and have a few questions for anyone who ...
1
vote
1answer
161 views

Force Carbonating and Serving Kegs Simulanteously

I'm trying to come up with the most cost effective way to have kegs both force carbonating at 20+ PSI and (other) kegs being served at 10-12 PSI. Obviously, I could buy an entirely separate regulator ...
3
votes
2answers
128 views

Swing Top VS. Crown / Cap Performance

Is there any performance advantage in using bottles with crowns / caps vs. bottles with swing top lids? Are the swing tops more vulnerable to loss of pressure? Any links to quantitative analysis or ...
1
vote
1answer
69 views

Rose Hip Substitution

I found a recipe for a blonde ale that calls for dried rose hips and dried rose buds. I'm having trouble finding these ingredients and am wondering if there are any good substitutes. The recipe ...
2
votes
1answer
82 views

Why does overly acidic wort result in thin mouthfeel?

Various sources (such as this and this) discuss how excessively low wort pH (for example, from dark specialty grains) can result in a thin beer, even when extract brewing. I've been unable to find ...
0
votes
2answers
66 views

Can wine be made in a keg instead of bottles?

I have made bottles of red wine from grape juice kits before with great results. However, I am pretty lazy and if it's possible to avoid cleaning/sterilising/filling/corking 30 bottles on brew day ...
0
votes
1answer
62 views

What's under the keg rubber handles?

One of my kegs have a very brittle rubber handle. Them I realized that I don't know if it is just a rubber piece glued to the keg body or if there is any sort of metal underneath. If there is just a ...
0
votes
3answers
196 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 ...
1
vote
0answers
38 views

stuck fermentation/lowering acidity

I am having trouble getting a batch of wine off the ground. Its a three gallon batch of Lemon wine and fermentation just wont start. My SG is 1.09, temp is stable at 75, acidity is at 3.0 using those ...
2
votes
3answers
127 views

Force carbonation through beverage out line

It seems as though there are two predominant methods of kegging: "saturation over time" and "high pressure and shaking". I have also seen only two references to another method: connecting the Gas In ...
1
vote
4answers
169 views

Aroma hops: to bag or not?

I've been struggling a bit to get hop aroma into an IPA, and I think maybe my hop bags aren't letting enough wort get into the hops. I've been adding 50g of Simcoe to 20L of wort 5 minutes before ...
0
votes
1answer
297 views

refilling 5 liter Newcastle mini keg's

Can you refill an empty Newcastle or Heineken mini keg with your own home brew? I have recently purchased a "Koolatron" 5 liter mini keg system and want to know if my empty mini kegs can be filled ...
1
vote
1answer
71 views

Lambic fermentation/aging temperature

I am anxious to start a batch of lambic, but have some reservations timing wise about the temperature in my basement currently. My basement goes from around 45 in winter (now) to 60-65 at the end of ...
0
votes
2answers
86 views

How long does wine take to de-gas without much agitation

I've made a few batches of wine and they seem to turn out alright except for being extremely frothy. I think in the past I've made the mistake of exposing my wine to oxygen when trying to agitate the ...
0
votes
2answers
204 views

20% sugar, water and yeast brew smells awful quickly, how to fix?

I've got one complete, and one brewing batch of this "Alcotec Vodka Type Spirit" ...
0
votes
1answer
73 views

What are the competing formulas for determining target Residual Alkalinity from SRM?

In John Palmer's spread sheet, he calculates the low target RA as SRM * 12.2 - 122 He calculates the high target RA as (SRM-5.2)*12.2. This BYO article states that `target SRM = 0.14 * ...
0
votes
1answer
43 views

Step Infusion question

In the most recent Zymurgy, there is a recipe that involves step infusion mash. It's not quite explained how to get the wort off the grain. So I was wondering how a step infusion mash works? I ...
2
votes
2answers
299 views

Mash Tun vs Lauter Tun

I've heard of both for very similar uses. What is the difference between a mash tun and a lauter tun? Or more generally, what is the difference between a mash and a lauter? I found this wiki article ...
4
votes
4answers
129 views

“Dry hop” etymology

What exactly the "dry" means in the "dry hop" expression ? Does it refers to a dry flavor of hop in beer? Or because the hops were added to beer in a dried form? Could it be called or explained as ...
0
votes
3answers
64 views

Can you use tincture method to infuse fruit?

Does anyone know anything about Tincture? I know adding fruit to beer can be unsanitary. Would it work to Tincture fruit and add to my brew secondary?
3
votes
2answers
101 views

Spunding CO2 from 3 keg fermentors

I'm starting to ferment in kegs, and want to naturally carbonate my beers by using a spunding valve. My batches yield 3 kegs, and I'm already using a 4º keg to aerate them after no chill and after the ...
1
vote
1answer
30 views

What is the correct gravity for white wine?

Bought a Youngs u Brew 7 Day wine kit. Similar to this: https://www.thehomebrewcompany.ie/winebuddy-sauvignon-blanc-30-bottles-p-532.html The instructions says that I should only bottle when the ...
2
votes
1answer
112 views

Troubleshooting wild pours from kegerator

I recently bought an Igloo 6 ft^3 kegerator as my first venture into kegging. It worked very well the first day but has been pouring wildly ever since. The beer line is 4.5 feet of 3/16" PVC; based ...
0
votes
1answer
47 views

Flotec Utility Pump for Wort Chilling?

After doing a bit of Googling for pumps in order to circulate water through a wort chiller (it being below freezing outside in Maine, I'm worried about using our outside hose hookup for water), I saw ...
3
votes
2answers
195 views

Does bottling conditioning change the nature of the carbonation?

There's a common opinion that bottle conditioning yields carbonation that is qualitatively different from what's produced by force carbonation. Typically, it is claimed that bottle conditioning ...
0
votes
2answers
136 views

Over-pitched yeast- how to avoid autolysis?

I am doing my first batch with a yeast starter. I harvested yeast from a commercial Belgian trappist ale, built it up for a couple of days, cold-crashed it, decanted off the majority of the mini-wort ...
2
votes
1answer
49 views

Airlock and Stopper Rocket

Brewed up a batch of wort yesterday and it all went well. Good sanitation, quick cool down, and yeast activated. Set up the carboy in a controlled temp room (74) and fermentation started within 4 ...
0
votes
0answers
5 views

What size pot for 3 gallon BIAB set up? [duplicate]

I am looking at starting a simple 3 gallon biab set up, using an electric stove top and three 1 gallon fermenters for batch splits. How can I calculate the required pot size for this configuration?
1
vote
2answers
97 views

Aerating no chill corny keg fermentors that don't seal

I'm very interested in ferment in corny-kegs after reading some questions about that here on this stackexchange. I will try it next batch, but there is a question about aeration/no chilling method: ...
2
votes
1answer
76 views

Plato degree to specific gravity conversion question

I have a question regarding the conversion from Plato degrees to specific gravity, and the widely used value of 46ppg for sugar dissolved in water. According to wikipedia, plato degrees are defined ...
0
votes
1answer
117 views

Equipment for Raising Mashout temp

We are currently using a pump to circulate the mash through a coil in the heated sparge water, this works well and reaches mash out in under 20 min. The only worry is with the water in the sparge ...
0
votes
2answers
43 views

How does the fermentation schedule look when adding flavor elements?

Is there a guide for when & how to add specific ingredients to the fermentation process? For example, if I want honey, lemon, ginger, banana, raspberry, etc. - when's the best time to add that ...
1
vote
3answers
219 views

how long can I stay in an open primary fermentation?

I would like to go from the primary fermentation to the bottles with an open fermentation. Can I top off with water to get the full 5 gallons? Also would you primary an open fermentation for more ...
0
votes
2answers
62 views

Zymurgy, Oenology … but what about spirits? What's the “ten penny” word for still masters?

This is just a question about terminology. Those who are into brewing and beer making are zymurgists. Those who are aficionados of wine are oenologists. But what does one call a expert in ...
1
vote
2answers
189 views

Should the Munich Water Profile be used for Bavarian Hefeweizens?

I'm having trouble searching for the correct water profile to be used for a Bavarian hefeweizen. In the book Designing Great Beers by Ray Daniels, Munich -- or more properly, Bavaria -- ... has ...
3
votes
1answer
72 views

Corny kegs: Is there a difference between the in coupler and the out coupler?

I have black and grey couplers, one says "in" and the other says "out", but they look exactly the same to me... Does it matter if I use them indiscriminately for gas in/beer out lines?
0
votes
1answer
56 views

Did One Step kill my batch?

I have been brewing for a while, and have a routine I go through, part of which includes using very hot water (185+) to sanitize my new caps. On the advice of another brewer, I tried One step on the ...
1
vote
1answer
75 views

Should I prime bottles of ginger beer as finishing gravity 1027

I had a batch of ginger beer OG 1072 FG 1027. (Crabbies by the way has a FG of 1033) I primed the bottles with a 1/3 tsp and everything was fine. The last bottles 2 months later were pretty fizzy ...
3
votes
2answers
81 views

When to stop the whirlpool pump in an immersion whirlpool chiller?

What is the best temperature to stop the pump in an immersion whirlpool chiller ? And what about the time to wait the trub settling vs wort temperature ? Consider both Ale and Lager.
2
votes
1answer
102 views

Does cider in oak barrel need airlock during secondary fermentation, for the gas to escape?

I have 200 litres of cider which was racked yesterday into 2 x 100 litre oak barrels. Before racking, the cider was still fermenting at a rate of about one bubble (through the airlock) per two ...
0
votes
3answers
185 views

Off-flavour after carbonation

I tasted the beer when it came out of the fermenter and it was great. I cooled it to 4 degrees then I racked it into the keg and force carbonated - about 1 minute at 300kPa, a good few minutes of ...
1
vote
1answer
68 views

Can I cold condition outdoors?

I live in an apartment with a tiny fridge and I cannot afford to use all the space for beer bottles. The average daily high temperature in the region is 6 deg C (42F) while the lows drop down to 1C ...
3
votes
3answers
209 views

Which is worse: a weak boil or boiling with a lid partially on?

I finished Papazian's book The Complete Joy of Homebrewing last weekend and learned that a vigorous boil is necessary to isomerize the alpha and beta acids in hops which makes these bittering acids ...
2
votes
2answers
415 views

How long must water be boiled to remove temporary hardness (bicarbonates)

From Papazian's Joy of Homebrewing: In the US temporary hardness is determined by a measure of bicarbonates [2(HCO3)].The hardness that bicarbonate ions contribute is temporary because it is ...
0
votes
3answers
135 views

Why are there raisins floating in my ginger beer?

When I buy homemade ginger beer (in South Africa), there are often small black raisins floating in it, about 1cm in diameter. Why did the makers decide to put them in?
0
votes
2answers
33 views

Can I still use malts that have melted?

I inherited a slew of brewing equipment and ingredients from a friend, but am not sure if it is usable, it's been in storage for a while. Specifically the malts have melted into chunks(a dry imported ...

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