1
vote
4answers
374 views

What is the use of aromatic notes of bittering hop single-purpose?

My knowledge about hops and their contributions to bittering and aroma: The hops can be grouped by four purposes, being: Bittering, Aroma and Dual, the dual can be divided yet by "bittering/aroma" ...
1
vote
3answers
373 views

My beer has little to no hop flavour or bitterness. What is going wrong?

Extract brew. 23L boil. Summit - 60 min boil approx. 125g, Glacier - 30 min boil, approx. 75g, NZ Wakatu - 15 min boil, approx. 50g. All fresh hops, vacuum sealed. 3kg liquid malt extract added ...
7
votes
3answers
855 views

Choosing a yeast for ginger beer

I'm doing some experiments with ginger beer (this is a alcoholic beer, not a soda). I'm use brown sugar as the sugar source for now, but may experiment with other sugars including malt as I go along. ...
1
vote
1answer
80 views

Rhubarb wine colour lost after additives introduced

I'm making an Rhubarb wine. It's been 'dry sugared' for 3 days and the extracted syrup had a nice pink hue from the pink Rhubarb stems. Yesterday evening I made the volume up to 5 litres and the pink ...
3
votes
3answers
83 views

Bourbon soaked wood chips in secondary

Making a wee heavy and adding medium toasted oak chips that have been soaked in bourbon. The chips are tied up in a cheese cloth bag. My question is, should I let the chips dry thoroughly before ...
1
vote
3answers
59 views

Kegged DIPA lost bitterness and aroma after three weeks in keg

I made my first DIPA with all Citra hops. After about a week in primary, I transferred the beer to a keg, added a little hop sock and added 1oz of Citra. Left it that way for another week and then ...
5
votes
4answers
121 views

Looking for a WARM ginger beer

recent homebrewer and even more recent SE member. Hoping for a little advice... I've been searching and searching for a ginger beer with a strong, warm burn. I had some in Canada and have been ...
3
votes
1answer
43 views

Ginger Beer recipe, how do you finish up?

I made a two gallon batch of ginger beer, based on a recipe I found on Stack Exchange. It fermented dry, is quite tasty, but obviously still full of yeast. I plan to make a dry, fizzy, alcoholic ...
23
votes
7answers
45k views

If/When to move to secondary fermentation

Digression from What's the point of secondary fermentation? What are the good rules of thumb for determining a. whether to use secondary fermentation at all and b. when to move from primary to ...
6
votes
5answers
564 views

Club Meeting Ideas

I'm a relatively new brewer (couple of years) and I'm on the executive of our local brew club. I was wondering if anyone had some great ideas for club meeting topics. If you have already done a ...
0
votes
2answers
73 views

Can I filter my homebrew hard cider with a few coffee filters?

I haven't seen many people filter their hard cider to get rid of bits of yeast. what will happen if I filter?
0
votes
3answers
118 views

Can I add hops and sugar to fermenting beer?

just would like to know if its possible to brew a beer over multiple weeks.I was thinking of brewing my next beer by adding a different hop every week for 3-4 weeks.And at each time adding more sugar ...
6
votes
5answers
4k views

How soon after mashing do I need to start my boil?

I'd like to get 2 full boils from 1 mash. Can I keep the 2nd runnings overnight for boiling the following day? If so, what is the best way to store it. In general, how long can wort be kept after ...
2
votes
5answers
2k views

Summer Shandy, anyone ever made it?

Anyone ever tried to make a beer like Linenkugels Summer Shandy? Its a beer brewed with lemonade... and very tasty on a hot day!! Any suggestions on how it might be made?
2
votes
4answers
2k views

Is my copper wort chiller still good?

I haven't had the chance to brew in about two years and I've been storing my copper wort chiller in a storage locker for most of that time. Upon moving and retrieving it yesterday, it's got some ...
2
votes
2answers
70 views

Mead Stuck Fermentation

So, I made a 5 gallon batch of mead on 10Apr2015. I used 17 lbs of pasteurized clover honey and 4 gallon of spring water (no-boil method). OG = 1.130. I used D47 Lalvin yeast (3 packs) with 1/4 tsps ...
3
votes
2answers
6k views

Making wine from concord grape juice

I'm just about to start my first attempts at wine making. We bought a gallon of organic, concentrated, concord grape juice to use for some other recipes and I have so much left over that I'm going to ...
8
votes
7answers
11k views

Is it possible to bottle condition without sediment?

I've recently been reading the labels a bit more on one of my favourite beers and have discovered that the brewers bottle condition their Pale Ale. Yet it's sold with no signs of any flocculated ...
1
vote
1answer
43 views

Where does the grape flavor/aroma come from in dark beers?

I did two different dark beers, a rauchbier and a imperial stout, and noticed a grape aroma and flavor in them. The fermentables that there're in common are: pilsen, flaked oats, caramalt and black ...
0
votes
2answers
40 views

Saving Kegged Beer For Later

Kegged my beer, but need it to stay carbonated without using it for a week. I already carbonated the beer and drank some. Then, a few days later, I put about 20 lbs of pressure into the keg and shut ...
0
votes
2answers
62 views

Why every brew has a bitter malty aftertaste?

Every of 5 previous brews (lager, pilsner, pale ale, IPA) have had a somewhat bitter and malty aftertaste to them. It's not too off-putting (except the lager) but is clearly there, yet not present on ...
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 ...
6
votes
5answers
767 views

carboy exploded while cleaning

I just tried to clean out a 6.5 gallon carboy that I had used for primary fermentation. First, I hit it with hot water and dumped it out. Then, I put about a half-gallon of hot water with some dish ...
10
votes
4answers
2k views

What material should I make my brew paddle with?

I've been using the cheap plastic spoon that you'll typically find at your local homebrew store. It's pretty terrible when it comes to agitating my mash tun. Heat + Resistance = Bent plastic spoon. ...
0
votes
1answer
43 views

Why has Brettanomyces in secondary formed pellicle but no attenuation after 6 weeks?

My first beer with Brettanomyces. I have brewed an Orval-like beer, OG 1.062, primary yeast WLP510 Bastogne Ale, and WLP650 Brettanomyces Bruxellensis as secondary yeast, pitched after 2 weeks in ...
1
vote
2answers
77 views

Is autolysis a problem when reusing yeast?

I've seen around here and in other sources that for homebrewers a secondary fermentation (concerning autolysis) isn't necessary, unless you're going to dry hoppy or something like that. My question is ...
1
vote
2answers
57 views

Pressure inside mash tun, lid popping up

I have just finished building my mash tun using an insulated plastic barrel. Everything works great but when I pour hot water into the barrel and put a lid on, pressure builds up inside and eventually ...
2
votes
2answers
84 views

What would happen if you took raw grape juice and covered but did not refrigerate?

I'm curious about something that maybe someone can answer from personal experience. If I took red or concord grapes, crushed them, filtered the juice, covered it and stored it at an average ...
4
votes
3answers
5k views

What do I need to build a tap handle?

I'm trying to build a bunch of tap handles, and am a little confused on what I need. Do I need both of these: Hangar Bolt and Ferrule or just this: Tap Handle Insert Or something else / ...
3
votes
3answers
1k views

How long can I leave my Ginger Beer (kit) in the primary?

Another fact finding question: How long can I - theoretically - leave my Ginger Beer brew in the primary (a 5 gallon glass carboy) before bottling? The instructions suggest 8 days, hovever it's ...
0
votes
1answer
52 views

Do three-way ball valves control flow rate as effectively as one-way ball valves?

I'm planning on implementing three-way ball valves in my three vessel, single pump system and I want to be able to regulate flow on the outward side of the pump. Will a three-way ball valve ...
2
votes
1answer
430 views

Pediococcus Infection--Will brett get rid of the ropiness?

I'm pretty sure I have a pediococcus infection on a Kolsch that I brewed recently. Let's just say some stuff came up and my sanitation was not great. I sampled it after about 6 weeks in primary at ...
0
votes
3answers
421 views

A aroma/flavor hops taxonomy

I would like to gain some knowledge about hops and have an idea in what all those varieties differ. Is it possible to define a few categories for hops (for example based on region of origin), so to ...
0
votes
2answers
49 views

Vorlauf Fermentables?

Recently looking at the AHA Big Brew Day Recipes, I was looking at the Old School Barleywine (pdf). I get the hops schedule, but the fermentables has me confused. In the instructions, it says mash at ...
1
vote
1answer
56 views

The effect of hydrogen peroxide on yeast

I did search, but didn't get any proper answer. I have access to bleach and hydrogen peroxide (H2O2) and silver (Ag) ions (no star-san nor Iodophor). I need to go with a no-rinse sanitizer. I've ...
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
1answer
87 views

I don't know what I've got or if it's drinkable?

for several months now I have been squeezing my ripened citrus and storing it in an air tight bottle in the fridge. I drink or add it to something from time to time and continually add juice to it. ...
15
votes
5answers
16k views

Why do all my beers taste better after having aged for a couple months?

My impression is that ales are typically best drunk within a couple weeks of brew day. It's my experience that letting them age in the bottles for 2-3 months yields the best beer, both improving body, ...
7
votes
8answers
8k views

Cardboard alternatives to bottle cases for storage

A problem I hadn't really anticipated was how to store/transport bottled homebrew. I've been reusing old cardboard store-bought boxes, but they seem to be breaking down pretty quickly, especially ...
2
votes
2answers
120 views

Have I ruined my brew before I even begin?

I've a question. Have I ruined my brew? I sterilised everything as normal. Got my 2 litres of boiling water and added the contents of my coopers Australian pale ale to it mixed it up with the spoon. ...
0
votes
1answer
20 views

Other fruit cider BJCP question

Good afternoon, guy! I've been planning to make a specialty cider and have been looking into "28B. Fruit Cider" of 2008 guide or "40B. Cider with Other Fruit" of 2014 version. One thing I don't ...
1
vote
1answer
85 views

All my beers taste heavy bodied

Although it's few years I'm into homebrewing I made only few batches, about 6-7, trying different styles, like pale ales, sweet stouts and weiss. As now I always used extracts plus speciality grains ...
0
votes
1answer
121 views

Fermentis S04 vs.S05

I am trying dried yeast for the first time. I did up 100 litres of English IPA yesterday and I pitched 2xS04 into 50 litres and 2xSO5 into 50 litres. Anybody want to hazard a guess at the ...
0
votes
1answer
63 views

Brewing beer - Flat unpleasant after taste

I finished brewing my first batch ever and when we tried it today for the first time it had a flat and unpleasant after taste which I can only describe as lack of taste. Description of the brewing. ...
2
votes
2answers
4k views

Sanitizer sucked back into beer, dangerous?

So I just fermented a 80 Shilling and thought I would try cold crashing for the first time. I dropped it from mid 60's to 38 or so in a 24 hour period and it sucked about 4 cups of sanitizer up the ...
1
vote
2answers
75 views

how to stop fermantation in my locally made millet drink

I make my own local millet drink sweetened with malt sorghum. But I want to keep it free from fermentation for weeks. How? I have sorbate but is not working.
0
votes
1answer
41 views

Steramine sanitizer in beer, safe to drink?

What if it was Steramine that dropped in the beer? I wasn't thinking when I transferred my beer from the 1 gal Brooklyn Beer carboy to a Mr Beer container that had a spigot to make bottling easier, ...
1
vote
4answers
2k views

Is secondary fermentation advisable for Belgium witbier?

I've had my beer (Belgium witbier) in primary fermentation for about a week. I'd like to rack to secondary, then keep it in secondary for 3 weeks. Advisable? I could keep it in primary for another ...
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
94 views

Leaf Hops to Pellet Hops

I've seen conversions of like.. add 10% when going from pellet hope to leaf hops. My question is probably numb nuts.. i.e., I see recipes that have leaf hops in them and I want to use pellet hops... ...

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