1
vote
2answers
74 views

Making an Ice Cider

Last fall I tried to make an Ice Cider. I have bought 3 gallons of pasteurized apple cider in plastic jugs. Original gravity of the cider was 1.050. I assumed, that bringin one gallon of juice to 1....
3
votes
2answers
90 views

Yeast not settling or contamination?

Having trouble understanding what I'm looking at here (see pic): http://imgur.com/1OH9TQj Made an Amber ale with LME and used Wyeast 1332 Northwest Ale. Racked to secondary after 2 weeks to get ...
4
votes
2answers
50 views

Adding cold water to malt extract brew

I've recently tried extract brewing after all grain brewing. Strange I know, but I wanted to eliminate the mash part of the process to see if it help get rid of a off flavour (it did but that will be ...
3
votes
3answers
111 views

Did I add too much chalk?

I'm doing an AG porter recipe. Historically, I have been dissatisfied with my porters - they come out thin, and a bit acidic. Some research suggested that my issue may be mash pH, so I bought so pH ...
1
vote
2answers
49 views

What does it mean “Lager Malt” in this recipe (FreeBeer)

I'm trying to brew FreeBeer 1.0 https://github.com/FreeBrewers/Vores My question is: what is "Lager malt" they talking about? I think this is just a malt type (for example for Pilsner malt) but after ...
0
votes
1answer
24 views

Widmer “Brrr” clone

Has anyone found a decent clone recipe for the Widmer 'Brrr' seasonal? This is the second year I've seen it in their sample 12 packs. But in the sample pack, it only has 3 'Brrr's, I'd like to make ...
0
votes
1answer
47 views

Lager Diacetyl Rest and Lagering Without Air Escape

I've fermented a 5 gallon lager at 45 F for 2 weeks. The OG 1.050 and FG 1.012. At this point, I racked to secondary and put back in the airlock & bung. Increasing temperature to 65 F for 2 days. ...
2
votes
2answers
64 views

Is my wine safe to drink?

I began making a few gallons of mango wine a few months back, and it was fermenting very well. I got all of the fruit and debris out a week or so after I started it, but I kept it fermenting in the ...
3
votes
3answers
60 views

Hops substitutions for Amber Ale

I am looking to brew the Amber Ale listed at homebrewtalk. The Hops bill is: 1 ounce centennial (to get you to 28-29 IBUs) 60 minutes (I used an ounce of 7.7 and .25 ounce of 8.5% AAUs) 1 ounce ...
1
vote
1answer
23 views

Swapped sparge by mash water quantities

When it was (potentially) too late I've noticed that I've used the 4L of water for mashing that I should've used for sparging - which was instead 3L. Could this be a problem? The end amount is the ...
1
vote
1answer
44 views

Best replacement for WLP545

Question: what is the best alternative to use instead of White labs yeast WLP545, in order to get the most similar result? Or is there any commercial produced beer using WLP545 that you can grew a ...
0
votes
1answer
49 views

Berliner for the people

For those who have made one, please describe your most successful attempt at producing a nice tart traditional Berliner. Please include ingredients, but most importantly, process in your response. ...
3
votes
2answers
46 views

What happens to remaining sugar when wine is converted to vinegar?

Say that I have a wine that still contains a substantial amount of sugar. If I start the process of converting the wine to vinegar by exposing it to oxygen, will the sugar continue to be converted to ...
1
vote
2answers
56 views

“Krausening” to increase IBU at bottling

I have a batch fermenting that I was planning to dry-hop but decided I wanted to actually increase the bitterness. I was thinking of doing the following process based on this answer which I think ...
1
vote
2answers
51 views

How to adjust recipes for high mash / sparge efficiency?

It seems most recipes out there assume 75 - 80% efficiency*. Seems sensible for homebrewer. but I consistently get 95%. I should feel lucky, but this means that I either: have too much alcohol for ...
1
vote
3answers
69 views

A simple German Beer recipe

I'm new to brewing. I've got the gear and no idea. I'm doing alright with a hard cider at the moment thanks to the support I've received here. So I'm starting to think about my next adventure. I'd ...
2
votes
2answers
63 views

Effect of adding bacteria when racking to secondary

I recently brewed a Flanders red ale and it is nearing the end of primary fermentation. I'm planning to rack it to a carboy and leave it for up to about a year. While doing research on the style, I ...
2
votes
1answer
15 views

What is the lab wort pH of Rye Malt

I am planning a brew where Rye malt is a considerable component of the grist. I am trying to predict my mash pH by taking the weighted lab wort pH contributions of each of my malts, and accounting for ...
3
votes
2answers
51 views

Carboy size 3 or 5 gallon? please

I've got a 15 litre, 3.9 gallon batch of hard cider (I juiced the apples myself and lost the will to live after 20kg). Should I get a 3 gallon or 5 gallon carboy? I read that when moving the cider ...
0
votes
1answer
105 views

Hefeweizen final gravity too high

I started my Hefeweizen with a OG of 1.054 and used Wyeast 3068. The wort was well aerated but after 3 weeks my gravity is still 1.020 which seems a little high. The gravity reading I took a week ago ...
3
votes
2answers
78 views

Suckback and sampling from conical fermenters

How do people with conical (or other sealed) fermenters avoid sucking liquid from the airlock into the vessel when they take samples or remove trub through the bottom valve? Do they just remove a ...
4
votes
2answers
77 views

Re ferment beer after transferring to keg and force carbonating it

I brewed a 5 gallon batch of IPA beer, the OG was 1.067 and 2 weeks later it only dropped to 1036. A stuck fermentation I was told after I transferred it from my fast fermenter to two 3 gallon kegs. I ...
1
vote
1answer
57 views

Cider not fermenting

My first cider attempt. It's day three and see no activity in the airlock. So this is what I did. I juiced 20kg of apples and got just over 3 gallons of juice. I took a gravity reading of 1.050 at ...
2
votes
1answer
45 views

How much free (ie, fermentable) suger is contained in canned fruit puree and how does this affect gravity?

Going to add one can (49oz) of Vintners Harvest Peach Puree to secondary and curious if/how much this will raise gravity. The nutritional label states the can contains 190 grams of sugar, but not ...
1
vote
2answers
68 views

FG of bottled condition beer lower than FG of fermented beer

I brewed a session stout about 4 months ago, and left it in the fermentor for two weeks. The FG was 1.012 one week in, and I checked every few days until 2 weeks in, and the FG remained at 1.012. I ...
3
votes
3answers
103 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
35 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 I'...
1
vote
1answer
67 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
62 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
77 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
139 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
88 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 ...
2
votes
1answer
59 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
77 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
143 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
178 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
99 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
81 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
68 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
57 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 soon....
4
votes
3answers
83 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
85 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
118 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
54 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
107 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
122 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 ...
5
votes
6answers
173 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
92 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 ...

15 30 50 per page