3
votes
3answers
86 views

Do I need to completely fill my barrel?

I am flavoring my first beer in a new, 5 gallon oak barrel. This batch is a full 5 gallon batch, but is it ok to put smaller sizes in it? For example, can I put 2.5 gallons in without any harmful ...
1
vote
1answer
34 views

Yeast washed, combine containers?

We washed yeast from our last beer and now it's sitting in multiple containers in the fridge. The mixture is mostly water with some yeast at the bottom. Is it acceptable practice to combine the yeast ...
1
vote
3answers
45 views

Hefeweissen ingredients question

it's my first post in here. I've just done my first batch of weissbier (or any other). It turned out quite alright so I'd like to repeat it to check I wasn't lucky. However, since it was from a kit ...
1
vote
1answer
54 views

How to tell volume of liquid in a Keggle without a sight glass?

I recently got a 15.5 keggle from AIH and I'm wondering how I could provide markings for my liquid volume other than a sight glass. I've seen some ideas about marking a mash paddle or a flat tip ...
1
vote
1answer
60 views

how do sour brewers manage their local wild yeast in the air?

Can anyone describe the general process you manage the levels of wild yeast in air? I'm thinking have a maltose solution exposed and measure the change in specific gravity of it over time while ...
0
votes
0answers
7 views

how do sour brewers measure wild yeast in the air? [duplicate]

That's pretty much my question, is there a way you can use kits/analyzing techniques to determine what types and quantities of yeast you have in your air? (before the actual brew, as in could you ...
2
votes
1answer
73 views

how do you add yeast during bottling stage and ensure it won't burst?

I made a delicious Oktoberfest that came out flat. The lady at AHS said to add 4 grains of champagne yeast to the bottle, since the FG was 1.042 and it tasted very sweet. She said not to let it ...
4
votes
5answers
126 views

Fermentation temperature for an IPA

I haven't found a global agreement on these topics. Let's suppose that the yeast is American (such as Safale US-05). Then: Which is the ideal (primary) fermentation temperature for an IPA and why? ...
0
votes
1answer
86 views

Is my beer carbonating while in primary fermentation?

I started my first small batch 1 gal IPA. After I pitched my yeast I had some blow off (as was expected) but it only lasted about a day, then I attached my airlock. A week into into the brew it was ...
1
vote
1answer
55 views

Leaving hops out freezer for an hour

I have doubt with a friend. Right now, when we brew we get the hops from the freezer, weight and add to the boiling wort at the same moment that they are needed. I was thinking if it's OK to weight ...
2
votes
1answer
66 views

Under pitched lager?

I brewed an American lager, Jamil's "what most folks call beer" on Saturday 1/9. My Gravity was on target at 1.046 and I added a smack pack of Wyeast Pilsen Lager. I added it to 68 degree wort and ...
3
votes
3answers
114 views

What exactly happens during lagering?

I've just made my first lager, it is currently lagering at 1 C. What is happening to my beer at this temperature? Is the yeast still active? And most importantly: What is happening at this temperature ...
4
votes
2answers
145 views

does adding water to wort to top off for fermentation raise the original gravity?

My extract/partial grain kit calls for a OG of 1.057 - 1.061. After topping off in the fermentor, my OG was 1.074. Is this close enough? Did the addition of water raise the OG?
3
votes
1answer
83 views

Temperature probe placement

I just built a fermentation chamber and bought a brew belt and a cheap thermostat on ebay to try to control the fermentation temperature. My main concern is, where do I place the probe in order to ...
7
votes
2answers
75 views

Help - Wort dropped to 59 degrees (beer temp)

I need help knowing what to do. My breaker tripped on my fermentation chamber and my Wort dropped to 59 degrees (beer temp). This was high gravity ale using Safale us-05 (2 packs, rehydrated ...
2
votes
1answer
65 views

My first yeast starter with a stir plate, possibly a disaster

This morning I smacked my first smack pack, and about 10 times, each time a little harder because deep depression would set in if the goodies spewed across the room. I finally got it, or so I thought. ...
1
vote
2answers
47 views

Cooler Mash tun or Keggle with The Brew Bag

I currently have a turkey fryer 8.5 gallon turkey fryer kettle and I have a Home Depot Rubbermade diy mash tun with a stainless steel worm for sparging. My mash tun will need the worm replaced ...
4
votes
3answers
74 views

Wine Quality Sensor

I am an engineer who's built a wine quality detector. My sensor can pick up a wide variety of chemicals at levels as low as parts per million (ppm). With no background in wine production myself, I ...
2
votes
3answers
72 views

How coarse should I grind the malt?

I and my soon to be wife have just started brewing on our own and at the moment we are using a local provider for our malt. The malt comes ground in a plastic bag and is relatively fresh but a bit ...
6
votes
3answers
101 views

How to add sweetness to Stout beer?

One of the most famous stout is Guinness (a dry stout to be more precise). I personally don't like much this dry / 'salty' type of stout. I like the sweeter ones, like you were almost drinking a cup ...
2
votes
2answers
42 views

Beer tasted bitter at kegging time, best leave at room temp?

I made a coopers classic IPA beer kit with a hop tea (about 5min boil), tin of light malt extract and 500g of light spray malt. I forgot to add water to the airlock in the first 4 days of fermentation ...
3
votes
2answers
92 views

Using 5 gallon kegs for 3 gallon batches

What are the pros and cons for using a 5 gallon keg for 3 gallon batches of beer? Am I wasting a lot of Co2?
3
votes
1answer
120 views

First homebrewing equipment question

I'm looking at a homebrewer's equipment that is getting out of the hobby and I'm getting into the hobby. I'm wanting to spend my money wisely and while jumping right into all-grain brewing. Here is ...
4
votes
6answers
146 views

Good options for cooling during fermentation?

I'm looking for simple ways to keep my beer a stable temperature, lower than room temp, during fermentation. Are there any simple ways of doing this besides buying a refrigerator for the purpose of ...
6
votes
2answers
81 views

Putting a stopper in a fermenter if you leave it for a long time

On another question about leaving brew longer in a second or primary fermenter for a long time, many state they have done this with little to no negative affects as long as you keep your breather full ...
1
vote
1answer
54 views

Rank amateur 1st step question [duplicate]

The biggest cook-pot I have available to mash my grain and boil the wort is about 3 gallons, but I'm trying to make a 5 gallon recipe (got the 5-gal carboy and plastic fermenter, etc). Can I make that ...
2
votes
1answer
16 views

Spalter Select Replacement

Im going to try and brew a weissbier but my local store does not have the hops suggested to me in most recipes. What are good replacement hops for Spalter Select when brewing weissbier? Thanks for ...
1
vote
1answer
47 views

Chill the wort faster by applying convection (by putting it inside a laundry machine)?

There are some new gadgets that allow to chill the beer as fast as 2 min. It's not rocket science, just a more efficient way to increase heat transfer by rotating the desired object (link below ...
3
votes
1answer
41 views

Is delayed yeast activity normal?

I am working on a small batch, 1 gallon of Pale Ale. It came in a kit and the yeast was not labeled so I am not sure what kind it is. This is only the third batch I have brewed. On my first two ...
2
votes
2answers
55 views

Water cooler as wort chiller

Has anyone tried using a classic water cooler (images provided below) as wort chiller? Besides being extra careful with sanitary issues, what could be other problems faced? Thanks! ...
1
vote
2answers
36 views

Cider with youngs wine yeast

I have made some cider from Apple juice and some mixed fruit juice to try and mimic something like a mixed fruit copperberg. I used youngs super wine yeast and no additional sugar so that the aim ...
4
votes
1answer
66 views

Brewing aboard a boat

Are their any sailors here who also Brew beer and wine? That's not really the question though. My question is, under the conditions of a sea going vessel, is it possible to brew beer and wine and what ...
0
votes
1answer
72 views

I can't differentiate between OCD or the smell of vinegar, and need some guidance

Here's my brief story: Bought a Mr. Beer kit and didn't have a clue what I was doing, and out of impatience would squeeze the fermentor to smell the brew, resulting in an infection. I now have cheap, ...
2
votes
2answers
121 views

Is anyone aware of a mini refrigerator model with a flat bottom for use as fermentation chamber?

Searching like crazy to find a mini refrigerator with a flat bottom. Any model will work, as I am new to this and only brewing 1 gallon batches. Ideally it would hold a 5gal carboy so that I do not ...
2
votes
2answers
43 views

Is DMS created every time you heat wort?

I've had a few experiences that lead me to suspect this. A few times I've stored a small portion of wort for priming with gyle, and each time I re-boiled the wort for a short period, 10 minutes or so, ...
0
votes
1answer
32 views

I'm going to do my first IPA soon, how do I do my mashing?

I'm doing my first beer from scratch soon. I've been assisting a friend of mine with making beers before. I've also searched on the internet on the steps involved. One thing I've noticed is that ...
1
vote
2answers
18 views

Wine only partly clearred

I have a white wine that finished fermenting over 2 weeks ago, I racked into a 2nd demi through a muslin filter to be sure i dont have any larger bits floating around. I added some clearing gel, and ...
2
votes
2answers
102 views

How does corn sugar effect the beer vs cane sugar?

Brand new to home-brewing. Currently making 1 gal small batches. I see a lot of recipes that call for either corn sugar or cane sugar, with honey as another alternative. How does corn sugar effect the ...
3
votes
1answer
66 views

Question about the diacetyl rest process

When producing beers that must have a "clean" / "neutral" flavor like lagers, usually the fermenting temperature is low to prevent off-flavors to show. But then, is recomended to apply a diacetyl rest ...
1
vote
1answer
27 views

Brewing in former lotion pot

Some relatives recently gave me a 6-gallon aluminum pot that they no longer wanted. The pot was used to make homemade lotion. I've been needing a bigger brew pot, but money has been tight. I'm excited ...
2
votes
2answers
36 views

Do water filters decay at a linear rate for the various chemicals it filters?

I have a reverse osmosis and deionization unit that is able to filter my 450 PPM TDS tap water down to 0 PPM TDS. It has been about three months, and my TDS reader now gives 3 PPM TDS. Do water ...
2
votes
1answer
46 views

At what PPM does Chlorine become unnaceptable to use as water in brewing?

I have a reverse osmosis and deionization unit that filters my tap water from 450PPM TDS to 0 PPM TDS. I have had it for about 3 months and my TDS reader is now creeping up to 3 PPM. I was ...
5
votes
3answers
85 views

Storing and using leftover DME

I ended up with about a pound of CBW Sparkling Amber DME leftover. I figured it might be worth keeping around so I put it in a plastic bag and tried to get as much air out as a could. Since then ...
2
votes
2answers
78 views

Making a portion of a batch higher ABV

I am brewing my first kit beer. I want to set aside one gallon and make a high ABV batch. I am brewing a honey wheat and adding jalapeño. How would I make the higher ABV and what would the technical ...
4
votes
3answers
88 views

Do I need to sanitize my cacao nibs?

I will be adding half a pound of cacao nibs to my stout here in a few days. Since the beer will be almost fully fermented at that point is it necessary for me to sanitize the nibs before adding them? ...
4
votes
3answers
117 views

Problems with sealing fermentation tank

I am new to the world of the craft beer, and new to this community too! I'm developing my first liters of beer, and so far, I have obtained results that have fascinated me! I think i will never gonna ...
7
votes
3answers
102 views

What causes head retention?

Which ingredients used in the making of beer lead to a head that is retained, as compared to other carbonated alcoholic drinks (cider, champagne) which generally have zero head? I'm interesting in ...
0
votes
1answer
56 views

Why is my pre yeast pitch lager bubbling in the fridge?

I have been placing my lager wort in the fridge overnight to get down to my desired pitch temp. This time I opened the fridge to see my airlock bubbling... I understand about possibility of ...
3
votes
1answer
54 views

Cider fermentation stopped (or very slow)

I've brewed a bunch of ciders, all starting at OG about 1.060. I've always fermented with Safale S-04. 2 packets for 5-6 gallons of cider. Usually ferments for about 7-10 days. I'm now making a ...
1
vote
3answers
35 views

Red wine recipies

I'm a new brewer and I want to brew a red wine. Anyone have a good red wine recipie that's easy to make and tastes good? I don't want to buy a kit and I want to use grapes found in the grocery store. ...

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