All Questions
1
vote
1answer
83 views
Contaminated beer
If you think your beer is contaminated after putting it into your kegs, should you chill it to stop bacteria from growing or leave it in the fermenting fridge at the same temp as before 18'C to allow ...
3
votes
2answers
239 views
How can I ferment in a corny keg under constant pressure?
I'm thinking about switching from fermenting (primary and secondary) in glass carboys to using Cornelius kegs. Specifically, I'd ferment a 5.5 gallon batch in a 10 gallon carboy.
My goal is to ...
3
votes
3answers
215 views
Relation of CO2/alcohol/yeasts in Ginger Beer
The article making_ginger_beer mentions using bread yeast so you get more carbonation and less alcohol. Isn't carbonation a by-product of the process that makes alcohol? Wouldn't that mean more ...
3
votes
2answers
178 views
Is my beer contaminated?
I just finished fermenting a brew and I forgot to remove the blow off tube which is a tube sitting in a 500 ml bottle of water. So when I started sucking beer out of my fermenter, I sucked all the ...
2
votes
1answer
77 views
How to steep 2-row in a partial grain recipe
New to brewing, only done a few all-extract batches.
For my next batch I came across an APA recipe that called for a 2:1 ratio of DME to 2-row malt. What wasn't clear to me was if I should just plan ...
1
vote
3answers
239 views
Recipe says don't add priming sugar, will it lead to flat beer?
I am total novice so please excuse me for possibly stupid question. I bought a "beer kit" (malt + hop) that had recipes for 20 and 12 liters. I decided to go for 12 liters, because I don't have a lot ...
3
votes
1answer
121 views
Steeping flaked barley
A question regarding steeping flaked barley in stouts.
Zainasheff & Palmer's "Brewing Classic Styles" lists an extract-based recipe for stout. with flaked barley and roasted unmalted barley for ...
1
vote
1answer
140 views
Hydrometer exploded
I'm really worry, I made a wort some hours ago, and right now I see that my hydrometer is broken in the bottom, the last time I used it was in the hot wort previous to boiling, and it seems like some ...
3
votes
1answer
85 views
How long to keep in blowoff tube?
Today I learned what happens if there's too much yeast and a container too small (I have a 1 gallon batch). So according to instructions I sanitized a hose and connected the hole in the fermentor and ...
0
votes
1answer
142 views
Formulating a session saison using extract & grains
I'm looking to put together a session saison & can't find much online to start from. I've got this so far, but would like some feedback.
Malts
500g Munich I (steeped)
3kg x-light / pilsner ...
5
votes
1answer
117 views
Is there a distinction between flavoring (e.g. 30m) and aroma (late) hop additions
Boiling hops reduces the beta acids that are associated with aroma/flavor. Is there any other advantage to a 30 minute hop addition or could you just increase your 60 minute hop addition to achieve ...
2
votes
1answer
100 views
Is Videne effective as a non-rinse santizer?
In nearly all the online videos from experienced homebrewers, they use Star San as a non-rinse sanitizer. However in the UK it is not widely available (only one site has it online and it is not ...
3
votes
1answer
73 views
Why does the temperature reading rise when stirring the boil?
During the boil and more pertinently afterwards when I'm cooling the wort I have noticed that when I stir the thermometer around the temperature will rise (sometimes up to double digits) but when I ...
2
votes
1answer
84 views
Measuring temperatures at two points: weird trend?
This seems like an ideal place to ask a question that has been keeping me confused for a little while now. But I apologize if I've posted in the wrong area.
My question is that I don't seem to ...
0
votes
1answer
83 views
Homebrewing Glossary - Dictionary of Commonly-Used Terms [closed]
What are the common phrases, words, abbreviations that are used by home brewers on this site or in conversation?
In the interest of keeping content on this site, rather than linking elsewhere, this ...
3
votes
1answer
152 views
Is sulfuric smell and sour taste common on wheat beers?
I brewed a 100% wheat beer, left it on primary for 15 days then secondary for 10 days more, all at room temperature (around 22 C here).
When sampling it during the process it had a very strong ...
2
votes
1answer
78 views
What is the ideal boil pH?
What is the ideal boil pH? You hear a lot about mash pH, but if you've maximized your mash efficiency and conversion what is the best pH for the kettle?
Pre boil?
Post boil?
6
votes
1answer
153 views
What is the purpose of lagering?
I know all the cliche answers: "it rounds the beer out", "it cleans it up", "it takes away some of the harshness".
I'm looking for a definitive answer of whats actually happening during extended ...
4
votes
3answers
128 views
What are the practical differences between leaf hops and hop pellets?
I'm looking to start purchasing hops in bulk, and there are more options than I thought for getting leaf hops. I've heard (read in this forum) that leaf hops can be better for dry hopping, and also ...
1
vote
1answer
48 views
Steeping volume effect
For extract brew with specialty grain steeping, what is the ideal (if such exists) steeping volume of water per weight unit of specialty grain?
Some sources (e.g., John Palmer, How To Brew) states ...
4
votes
2answers
108 views
What is the BU:GU ratio?
I've seen on recipe sites that it calculates an BU:GU ratio for your recipes. Could someone explain what this is?
0
votes
1answer
71 views
What bottled water?
I am going to use bottled water so I do not have to worry about the tap one beeing not too clear (Here I can find some at 0.20-0.30 $ a liter). Since bottled water has information on minerals in the ...
3
votes
1answer
85 views
What could cause a significant increase in proteins?
During today's brew, my wort looked like hot and sour soup, there was an incredible amount of floating proteins, like somebody dropped a small loaf of bread in there and it was breaking apart. This ...
0
votes
1answer
80 views
Electric brewing inside
It's starting to get cold out there but I still want to brew. I started looking into electric brew kettles (i am still new and only using extracts kits). Most of the stuff I read online is about ...
0
votes
2answers
248 views
Need a simple extract IPA recipe [closed]
I am looking for a simple IPA recipe that I can use with DME (and any other simple/easy ingredients). I've never done my own recipe and have no idea of the different hop characters, so I don't want ...
1
vote
2answers
114 views
Contact time required for sanitation with sodium metabisulphite?
My starter brewing kit came with 100g of Sodium Metabisulphite for sanitation. It advises to dissolve 1 tsp per pint of water. However there are no futher instructions.
I don't know how long I need ...
4
votes
3answers
127 views
How much water is used for mashing
How much water for each kg of grains is typically used in mash? (I am referring to mash only, not to sparging). Is that amount the amount of the final wort I will be boiling?
1
vote
1answer
104 views
Lots of sanitizer sucked up into my mead, wondering if it's still safe to consume?
My power went out and I guess the house cooled enough during that time to suck about 1/4 gallon of sanitizer from the blowoff into my 1 gallon batch mead. It completely filled the headspace and ...
2
votes
1answer
91 views
How to bottle mead?
I have some mead fermenting. It is the first time doing it and I have no idea how would it be bottled. I have one sweet and one dry version
Should I use beer bottles that can resist pressure?
Is ...
0
votes
2answers
65 views
Possible contamination / small areas of bubble clusters on top of brew
How would you know if your brew is or isn't contaminated? I'm the first timer that dealt with the broken spigot & had to transfer at 6 days. Just hearing about contaminated home brew so many times ...
3
votes
1answer
89 views
Propagation of koji-kin
Kome koji is usually prepared by adding commercially-purchased koji-kin
to steamed rice and allowing it to grow. Is it possible to propagate the koji-kin by adding kome koji to steamed rice, allowing ...
1
vote
2answers
114 views
What effect does adding flaked corn to a recipe have?
I've been taught to look down on breweries that use corn in their beer, because it's a cheaper ingredient, and obviously men would never put corn in their beer.
That being said, why would you put ...
0
votes
1answer
79 views
Can Lalvin EC-1118 be reused?
I'll make a cider with Lalvin EC-1118, but I want to know if there's a chance to harvest the yeast cake after fermentation. Normally, I don't have problems reusing ale yeast, but this champagne yeast ...
1
vote
1answer
53 views
What activity to expect when fermenting a lager?
I have a lager in primary fermentation, with the temp in the fridge around 10C. The fridge smells of fermentation and the bubbler is not level, but I have not seen a single bubble escape from the ...
5
votes
4answers
141 views
Quality difference between LME and DME
Is there any quality difference between the two? Dry malt extract is way more convenient for me, but are there any downsides? Can I use just DME (and no liquid malt extract) with no problems in some ...
6
votes
1answer
112 views
Can BIAB be scaled down to tiny batches?
I just watched a Brewing TV epsiode on brewing-in-a-bag (BIAB). They took 7lb (3.2KG) of grains, and 5 US Gallon (19 Litres) of water. After mashing they had 4 US Gallons (15 Litres) of 1.052 gravity ...
5
votes
6answers
307 views
How do you strain pellet hops out of wort or beer?
After boiling pellets how can I deal with them? Is there a simple way to get them out of the wort, or can I leave them during fermentation? In that case will I be sure they will drop on the bottom and ...
0
votes
1answer
53 views
What materials are good for mashing/boiling container
What material are good for mashing/boiling. I think stainless steel and copper are good, what about aluminum and enamel?
0
votes
2answers
121 views
How much beer can I do with a 5L pot
A 5 Litre (1.3 US gal) pot is the biggest pan I have at present. I would like to make some all grain batches. How much beer can I brew with such a small pan?
2
votes
2answers
73 views
How much ginger should I add to my mead?
I'm using this recipe for a start
http://www.winepress.us/forums/index.php?showtopic=6114 (Joe Mattioli's Ancient Orange and Spice Mead)
1 gallon batch
3 1/2 lbs Clover or your choice honey or ...
2
votes
2answers
86 views
Aroma and flavor
Maybe it is just because I am not a native Wnglish speaker, but I do not exactly know the meaning of those two words. What do aroma and flavor mean, what do they refer to and what is the difference ...
0
votes
2answers
55 views
Fermentation #2
So earlier I had mentioned the broken spigot on my primary that I managed to siphon into a glass carboy. It had been in primary for 6 days . Earlier I noticed that there was about an inch & 1/2 of ...
-1
votes
2answers
103 views
How can I recover this barleywine batch?
Can we help our fellow geek solve his homebrew problem?
I'm making a barley wine. My boil gravity should be 1.106. Hydrometer reads 1.042, and at 140°F (60°C) the adjusted SG comes out to more ...
0
votes
2answers
86 views
Can I use old Crush or RC bottles for bottling?
My wife found some cheap soda bottles at an antique store and I was wondering if anyone knew if I can use them for bottling my beer.
2
votes
1answer
79 views
Spigot broke on primary fermentation bucket
After 6 days in primary I went to move bucket and the spigot broke. Managed to keep it in place while attaching a hose and transferring the wort. There was a ring around the top of the bucket where ...
4
votes
1answer
57 views
Disconnecting a keg
I have a mobile bar business and wanted to add draught beers to our menu. I am a layman with regards to this but I understand how the basic system works using a CO2 (or 70/30 CO2 & Nitrogen) and ...
2
votes
1answer
158 views
How to make a beer which is quickly ready to drink
I guess anyone doing beer is impatient to taste his "creation", and I sometimes have less patience than average.
What beer (I prefer ale) could I brew to have it ready to drink as soon as possilbe?
3
votes
2answers
64 views
BJCP Category for a Black Witbier
After seeing that Guinness was making a black lager I decided that I wanted to try to make a darker version of a lighter colored beer. Having recent success with a Witbier I decided that it would be a ...
4
votes
2answers
149 views
Can I use nylon stockings as a hop-bag in wort?
I was thinking of using some nylon stockings as a hop-bag for dry hopping in my fermentor. Are they safe to use or will they be degraded by the wort?
5
votes
2answers
170 views
Will Jalapeno or Habanero peppers adversely effect yeast
I have a recipe in front of me for a Saison of the spicy variety. It calls for the addition of one Jalapeno pepper, seeds included. First off, I do enjoy a fair amount of spice (far more than anyone ...
