0
votes
2answers
34 views

Fixing keg lid leaks

I have a few kegs with loose lids. That is, the lever doesn't offer a lot of resistance when you close the lid. I think the kegs are leaking CO2 from the lid. I have heard that putting pennies under ...
1
vote
1answer
41 views

Max temperature for lager carbonation

Although I'm an experienced homebrewer, I've only ever done ales because I've never had a fridge. I recently bought a BrewJacket and was able to brew my first lager. I'm now at the bottling phase ...
3
votes
1answer
122 views

How to choose a fridge to convert to a kegerator

I'm going to be building a kegerator pretty soon and I'm pretty sure that I am going to buy a new fridge. Now, I have 1 corny keg but in the future, I would like 4 kegs hooked up, my wife also would ...
0
votes
2answers
44 views

I took the airlock off for just a couple of seconds, will it ruin my wine?

My first process was crushing the fruit, putting a lid on it and letting it ferment for 3 weeks. I strained it once, added sugar and put an air lock on. Can it be strained again? What should I do?
0
votes
1answer
70 views

Adding water just after fermentation has started, wait, or not worth it?

I brewed this recipe last night: http://beerrecipes.org/showrecipe.php?recipeid=1254#sthash.U5JgSM6X.GnSCunwe.dpbs I don't think we added enough water and it looks like the OG is around 1.1 although ...
1
vote
1answer
83 views

Cider original gravity is 1.11. Why is it so high?

Bought a Mangrove Jack's brewing kit and some strawberry and pear cider. The cider I bought is supposed to be 4.7% but after following the instructions exactly and checking that the hydrometer was ...
2
votes
1answer
55 views

Primary Fermentation Only Cuased Bubbles for 2 Days [duplicate]

I think the area I fermented in was too warm for my Brewers Best Weizenbier. About 75 degrees instead of the recommended 68-72. Bubbles were flowing though my airlock for a couple of days, but then ...
5
votes
1answer
51 views

Considerations for temperature control of a freezer?

I have brewed a few dozen batches of ale, but I'd like to brew a lager and am considering low-cost equipment to purchase. I see many using a chest freezer with a temperature control device (such as ...
4
votes
2answers
78 views

How to approach unknown hops?

I will have about 1kg of wild hops, gathered last week and frozen. It's wild, but probably it's genotype contains Lubelski (closely related to Saaz), Marynka (bittering hop), and who knows what else. ...
0
votes
1answer
41 views

Recommendations for a bottle supplier

I've been struggling to find a supplier in the UK who sells amber 330ml bottles suitable for European crown caps. I'm looking for glass or plastic bottles preferably of the tall style as opposed to ...
1
vote
1answer
36 views

When racking my beer, it looked like someone had poured cream in

I made my first beer from a kit and followed the instructions carefully as well as reading around. Specifically, I was very careful about cleaning and sterilisation. I had a 2 FV setup and after 2 ...
1
vote
2answers
58 views

Low ABV, but lots of fermentation activity

I just brewed a jalapeno ipa and am stumped as to why the abv is so low. The OG was 1.037. During the primary, the activity was very intense... like more bubbles than most other beers I've brewed. It ...
2
votes
1answer
61 views

cider - during and after second fermentation

I've just started making my first batch of cider. Using the magnum cider starter kit. Here's the link for instructions so you can see what im doing.. ...
1
vote
2answers
61 views

Does old fermented beer need more priming in the bottle

Hi I am going to bottle my brew tomorrow which has been left fermenting for 6 months. It is as flat as water will I need to put more priming sugar in the bottles for it to carbonat?
0
votes
2answers
120 views

What type of yeast to use for a low ABV mead?

I'm looking to experiment making a low-alcohol mead (i.e. under 8% ABV). In terms of buying a sachet of yeast I can see standard beer/cider/wine variants and obviously for brewing there are loads of ...
3
votes
2answers
85 views

Old Hops; Buy fresh or use leftovers?

I Have some old hops I was thinking about using in a recipe. The hops were stored in the attic/in my car/under my bed. They are a couple of years old (2 I think?) but smell alright. Do you think it's ...
5
votes
3answers
108 views

no brew shop here. use some warm beer as yeast?

it is hard to find beer yeast where I live. I was wondering if it is possible to just buy a bottle of good beer and use as yeast after bringing it to 25C temperature
2
votes
4answers
258 views

When bottling, is it better to use corn sugar or saved wort?

When preparing to bottle your beer after primary fermentation, most instructions call for adding sugar or corn sugar to kick-off the second fermentation in the bottle and carbonate the beer. I have ...
0
votes
1answer
27 views

Why might DMS become more apparent toward the end of a keg?

I brewed a keg of witbier for a wedding, and when I tasted it initially, as well as at the wedding, I did not notice a prominent DMS note. I am now drinking a glass and the DMS is nearly overwhelming. ...
3
votes
4answers
106 views

Best size carboy for brewing beer?

I recently fermented a batch of beer (5 gallons) in a 7gal carboy, which left about 2 gallons of space above (assuming you filled it all the way to the top). I also have a 5gal carboy, but that would ...
1
vote
3answers
72 views

Is there any way to make a bottle-fermented beer/cider sweeter?

If you are bottling still, or force carbonating, you can presumably kill the yeast and then add sugar/syrup/honey/fruit juice to sweeten (though I don't know how). But if you are bottle-fermenting ...
2
votes
1answer
48 views

How to make a mead beer/ale

Mead (in the UK at least) seems to generally be made as a wine, typically flat around 12% ABV. I'm interested in making more of a beer/ale type drink... carbonated, around 5% ABV, by fermenting honey ...
0
votes
3answers
73 views

Where can I get small glass bottles in San Francisco?

I'm looking to bottle cocktails in small glass bottles. I've been looking online and most smaller bottles are either very expensive or have extremely pricy shipping (in most all cases, it comes to ...
0
votes
1answer
30 views

sanitizer about one quart of mix with water went into fermentor with wine kit .what should i do if anything

I put a some sanitizer from gallon jug mixed up in the bucket to ferment with wine kit did I destroy it
2
votes
4answers
78 views

How to keep bugs away?

I'm making cider and I dont have the space to brew inside so I'm brewing outside. It draws a lot of attention from bugs, particularly yellow jackets. I have it in a sealed container, so there's no ...
2
votes
2answers
60 views

Stuck second fermentation - suphites to blame?

I'm making a sparkling elderflower wine. It's in a 25l plastic bucket with a trap. The first fermentation went well. I racked it, added sulphites (Campden tabs), added fining, left for a couple of ...
0
votes
2answers
98 views

Will this recipe make drinkable mead?

I want to make mead, but lack any real equipment/skill. I have done "wine" and "mead" before, but only at the "hooch" level of quality and control. All I have access to is a siphon tube and ~2L ...
2
votes
2answers
100 views

I waited 48 hours to pitch and detected fermention prior to pitching

I brewed on Monday but pitched over 48 hours later on Wednesday, because my temperature control was finicky and I wanted to wait ntil the wort hit the proper temperature before pitching. Normally I ...
1
vote
1answer
45 views

Is it safe to put two fermwraps on top of each other over a fermentor?

Last month I made a few saisons at 80*F, and was able to maintain that temperature with a single fermwrap. Now, for some reason, a single fermwrap is only getting the temperature to 72*F. I haven't ...
0
votes
2answers
103 views

CO2 for duvel clone - Strong Golden Ale

What is the CO2 level for a Strong Golden Ale? Each calculator have a different value: 3.3 - source 2.5-3.2 - source 1.9-2.4 - source 1.9 -2.4 source It is correct if I use 160.36g of sucrose ...
2
votes
2answers
74 views

Brewing with rice. Rice cooker vs Cereal Mash?

Instead of performing a cereal mash which can be done as so: Mill rice Mix 10-15% malted barley to provide a fluid mash Raise temp to 158F for 30 minutes Boil for 15-20 minutes Add to main mash ...
3
votes
4answers
111 views

Wine Thief or a simpler way to sample wort from a carboy?

I was unable to get an O.G. sample from my first batch in the carboy (tried using a long siphon tube with my finger held over one end...), so I'm trying to buy a wine thief to take final gravity, but ...
3
votes
3answers
249 views

dead space in a mash tun

My mash tun has a good false bottom,in a stainless steel 15 gal kettle. The false bottom sits almost two inches above the bottom the kettle.The maker of the equipment, (MoreBeer),says to measure the ...
3
votes
2answers
76 views

Imperial Stout with not enough yeast

I'm working on brewing an Imperial Stout and using a liquid yeast (WLP-007). Beer Smith is telling me that I need about 300bn yeast cells. However, it says I might get 180bn. I'm usually not a ...
1
vote
3answers
67 views

First time making a recipe!

So I decided to throw some ingrediants together for my first recipe! The recipe is an extract American IPA I was wondering if some of you guys could give me advice on what to add or get rid of before ...
4
votes
2answers
79 views

Oops - I added corn sugar at the start of boil, recipe said “add at 10 minutes to go.”

First time extract brewer here - I brewed today using a kit with 6.75 lbs of extract and 1 lb of corn sugar. I mistakenly added the corn sugar after adding the extract to 3 gallons of water at the ...
6
votes
1answer
85 views

Is there a disadvantage to screening the flour out of my grain before mashing with BIAB?

I use the BIAB method. My keggle has a side drain valve with a pickup tube going to the bottom. After the boil, I get gobs of fine material coming through my counter-flow chiller into the fermenter. ...
2
votes
1answer
55 views

Trub versus Lees

What is the difference between Trub and Lees? I've only heard about lees in regards to wine, i.e. the leftovers in the bottle. Note, Wikipedia says Lees is not only leftover grape bits, but also dead ...
2
votes
1answer
75 views

Cider - Process Question

I have been making Beer and Wine for quite some time and am familiar with the processes and am pleased with my results. I have really taking a shine to hard cider, I made a batch last year using ...
5
votes
2answers
296 views

Any suggestions for getting a thick (almost chewy) body and mouthfeel when brewing a Milk Stout?

I am obsessed with the thick body, sweet style stouts (Milk Stouts, Russian Imperial Stouts Bourbon Barrel Stouts, etc.), think Dragon's Milk, Old Rasputin, Lakewood's Temptress. While I have ...
2
votes
1answer
99 views

Forgot to add fermentable sugar

I started a saison 3 days ago, and the recipe called for 3.5 oz of dextrose in addition to the grains. The batch is a 1 gallon batch and the recipe also called for 1.6 lbs of 2-row and 6.5 oz rye. ...
1
vote
1answer
78 views

A recipe for a winter version of a wheat beer?

I brewed a great american wheat beer over the summer, and got to thinking about winter brew time. Is there such a thing as a dark wheat beer? I see a few recipes on brewtoad but not much. It doesnt ...
2
votes
2answers
157 views

What are the best Android Apps for homebrewing

I have noticed there are a bunch of homebrewing tools/apps available in the android store. I'm wondering what the best ones are. Some of them you have to pay for, i'm okay with paying for an app if ...
3
votes
2answers
130 views

1 Gallon Full Mash Brew

So I have never done a full mash brew before only ever malt extract brews. But after reading this article thought I would give it a go using a 1 gallon method as oppose to a 5. However I have a few ...
0
votes
1answer
80 views

If a beer recipe calls for secondary fermentation, should I do it even though there are drawbacks?

I just finished brewing my 3rd batch of beer (after taking 2 years off) and I started looking up the debate about secondary fermentation. I found this article which I think was explained very well by ...
1
vote
1answer
98 views

Adding Spraymalt

When adding spraymalt (instead of brewing sugar) to the filling bottle stage, I found the first few bottles were easy as spooning the spraymalt into them, then found the spraymalt powder was ...
0
votes
2answers
55 views

Soda is foamy from the keg

I have a 5 gallon keg of ginger beer, and when I pour it from the faucet, it's foamy. I can also see that it's foamy inside the line. The regulator is set to 35 PSI, and it's been in the fridge for 2 ...
1
vote
1answer
84 views

Which is a better fermentation method for high gravity beers?

I'm looking to brew a high gravity porter for christmas this year, aiming for OG 1.100. I've browsed several questions on this site relating to high gravity beers and the tendency seems to be towards ...
1
vote
3answers
170 views

Fast Fermentation - Should I be worried?

Just did my first batch using the fast ferment conical fermenter. Brewed an extract kit from Northern Brewer....their Smashing Pumpkin Ale. It's a 1.054 OG brew and I used a dry yeast to ferment. ...
1
vote
2answers
44 views

Does Wheat decrease shelf life?

I know of two classic beers that should be consumed young and taste awful when aged - Belgian Wit and German Hefeweizen. What they obviously have in common is that both are wheat beers. Does that mean ...

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