4
votes
1answer
748 views

What kind of malt will add a molasses flavor?

I recall tasting a beer a couple years back that, from the first sip, screamed "molasses". I'd like to impart some of that flavor into a brew I'm concocting, but wasn't sure exactly where to aim. I ...
5
votes
5answers
12k views

How can I put minerals back into distilled or reverse osmosis water?

The tap water where I live is filled with chlorine, flouride, some pretty bad elements such as arsenic, chromium, barium, etc. So I would like to purify my water with either reverse osmosis or ...
7
votes
1answer
2k views

belgian vs german pilsner malt

I've been brewing belgian beers with belgian pilsner malt, and german lagers with german pilsner malt without really thinking about it. But what is it that distinguishes these malts to make them ...
3
votes
1answer
210 views

Can I use a filtering kit with sanke kegs?

I just built a d-coupler kegerator, and picked up a few pony sanke kegs from a friend. I've been looking to start filtering some of my homebrew, but all the kits I see online require soda kegs. Is ...
6
votes
3answers
15k views

Using a carbonation stone to force carbonate in corny kegs

Can anyone tell me how to properly use a carbonation stone to carbonate beer in a corny keg? Particulary how to attach the stone and if it is removed after full carbonation or left in place until the ...
4
votes
3answers
2k views

How to avoid a boozy flavor in high-gravity beers

Many of the high-gravity commercial beers I taste end up coming off as boozy. What kinds of ingredients or processes will limit this flavor? I want to brew a big beer, perhaps in the 1.100 ...
15
votes
1answer
2k views

How long can a yeast starter survive in the fridge?

I've made a 2L yeast starter (Wyeast 2633 Octoberfest) and placed in the fridge this morning. My original goal was to brew tonight but I may not be able to. Will the yeast colony still be good for a ...
5
votes
1answer
722 views

Curiously high OG after first all-grain batch

I conquered my first all-grain batch this weekend, and after some early problems constructing my cooler mash tun, it went off without a hitch. It's a Northern Brewer all grain kit, and the recipe ...
10
votes
4answers
1k views

Process for transfereing from boil kettle to fermenter

At the moment the most frustrating part of my brewday is getting the cold wort into the fermenter. Here is my process. I have a 20 litre saucepan that i use as a kettle that does not have a tap. At ...
6
votes
1answer
619 views

primary fermentation of wine

I am mostly a beer brewer, but recently I have begun experimenting with fruit wines. In contrast to beer, the wine recipes I am using all say to do the primary fermentation with only a towel or other ...
4
votes
2answers
258 views

Negative effects of Wyeast American Ale 1056 turning slightly slushy in fridge

I received a pack of Wyeast American Ale yesterday and popped it into the back of my fridge only to find this morning that it may have partially turned slushy from the (evidently) colder area in the ...
11
votes
3answers
1k views

Is there a way to use my kegging system to carbonate beer for bottling without a beer gun?

The only solutions I've found are expensive, and involved a pricey piece of equipment called a beer gun. Is there a way to carbonate my beer before bottling so I can ensure a good carbonation?
1
vote
3answers
162 views

Will Adding an Active Mash to a Non-Active Mash Get Enzyme Activity Started Again?

Background: A friend of mine does ten gallon batches of big beers, so has a lot of grain. After mashing, his technique is to fly sparge with 170 degree water. I understand this shuts-down enzymatic ...
7
votes
1answer
1k views

Prevent haze on the inside of vinyl tubing when cleaning

I've been cleaning my carboys with oxy-clean and it works wonders... no need to even brush (which is important if you're using the plastic 'Better Bottles'). So I decided to throw all my vinyl tubes ...
15
votes
9answers
26k views

Am I required to refrigerate bottles after bottling?

My instructions that came with my kit said that I should let the bottles sit for 3 days, then age in the fridge for 10 days. If I don't refrigerate, will I get bottle bombs? Advice on forums and ...
4
votes
2answers
417 views

Thick/Chunky Pumpkin Ale

I racked my Pumpkin Ale into a carboy last night and it seemed chunky or thick. Is this a product of using the Pumpkin in the brew? I siphoned as much as I could but I questioned how much of the "...
6
votes
2answers
169 views

Can I do a high temperature starter?

I know if you are adding the yeast directly to the wort you want to keep the temperature similar to that of your eventual fermentation temp to minimize shock to the yeast. However, I plan to make a ...
8
votes
3answers
343 views

Priming Sugar Affect on Fermentation

I screwed up took a batch that had only been fermenting for 3 days and started to bottle it before I realized it was the wrong one. [link] During this screw up I ended up added the priming sugar then ...
8
votes
2answers
3k views

How do I decide if the beer is ready? Is my fermentation complete?

This is my first time brewing and I've followed the instructions from a kit. It says to leave the beer in the key for two weeks and its ready when it stops being cloudy. Its now been a little over ...
4
votes
3answers
247 views

Referment after Adding Priming Sugar

So I accidentally grabbed the wrong fermenting carboy today, this one started fermenting 3 days ago, but already has a gravity of 1.010 (it got a little warm up to 78F). Before we noticed it was the ...
7
votes
4answers
2k views

Can a contaminted brew be identified by sight?

I brew ten-gallon batches of beer split into two fermentors. The last batch that I kegged had one infected fermentor, while one remained uninfected. One bucket showed a white powdery substance ...
4
votes
1answer
183 views

Long cooling before pitching — aerate now or later?

This is a follow-up to this question: Long cooling before pitching -- read that for background. I aerate to add oxygen to my wort by pouring back and forth between buckets. If I wait before pitching,...
2
votes
0answers
115 views

What kind of beer would a Yoda Beer be? [closed]

Say Yoda brews in Dagobah before Luke's arrival. For my next batch I would like to make a "Yoda Beer", what kind of beer would Yoda brew? Ale? Lager? which variety?
8
votes
2answers
389 views

Fly Sparging: Can I start boiling straight away

I fly sparge directly into my boil kettle and in general I have the heat on while I'm doing this. When this was on my stove it wasn't powerful enough to get the water boiling before finishing the ...
4
votes
2answers
651 views

Barleywine fermentation is slow. How can I speed it up?

My barley wine has been brewing for two weeks it should have be 1108 after 4-6 days its currently still fermenting at 1025.Its been at a constant temp of 22 degrees. However when yeast was added it ...
6
votes
2answers
1k views

Strong Sulfur from WLP 351 - how to clear it up quickly?

Does anyone have any tips for helping a beer clear out sulfur faster? - I made a straight Hefe (half wheat, half 2-Row) and use White Labs seasonal "Bavarian Hefe" yeast, WLP351. The beer was made ...
4
votes
1answer
550 views

What are the exact dimensions/specs of the fittings on a standard stainless steel Hansen Coupler?

I have a standard stainless steel Hansen Coupler for Pin-Lock type Cornelius Kegs. I'm trying to find the exact specs on both the 1/4 MFL and the inside (female) threads, where it connects to the ...
6
votes
4answers
6k views

Recover a brew that quit fermenting after I moved to secondary fermenter

I started my first batch of beer, a "Nut Brown Ale", 2 weeks ago. Its initial gravity was 1.040. As per the instructions, I siphoned the beer into the secondary fermenter (a glass carboy) after two ...
6
votes
3answers
1k views

Pitched unnecessary 2nd round of yeast - what will be the effects?

First off, a bit of background: This is my 3rd batch of homebrew so I am new to this. I'm using the following: Morgan's Golden Saaz Pilsner can of goo, Fermentis Saflager s-23 yeast and a brew ...
5
votes
4answers
365 views

Banana Mead Yeast Suggestions

I'm planning to brew a banana mead, and would like to start fementation with a Belgian yeast so that it has a good strong banana nose. I will finish with a champagne yeast, so I'm not particularly ...
3
votes
1answer
82 views

Followed a recipe, made some changes, got same OG. Think it will taste similar?

I'm working on a recipe that called for some small amounts of LME (.75 lb Wheat LME, .5 lb Munich LME). I couldn't get such small amounts of LME at the homebrew store, so on some advice from the ...
10
votes
5answers
4k views

How to get the carbonation right in bottled beer

I am really struggling to get the carbonation of my beers right. They either seem to turn out too flat or too carbonated. I take care in calculating the correct amount of bottling sugar for the beer ...
11
votes
6answers
12k views

Should I worry about blow-off?

I brewed a batch of IPA yesterday and when I checked on it today it had started to blow-off. There is so much pressure in the primary that it has spilled up through the airlock and is constantly ...
6
votes
4answers
7k views

How much distillers yeast do I use in a 5 gallon batch of beer?

The recipe I'm working on calls for the use of distillers yeast half way through my primary fermentation (among other things like plenty of sugar, aeration, etc...). Problem is, it doesn't really ...
3
votes
2answers
109 views

Soluble yeast estimation before carbonation

Any suggestions on how to estimate the amount of yeast that remains in the brew solution after standard transfer practices without using clarification? I know that some remain because of priming ...
6
votes
2answers
10k views

Legalities of Selling my homebrew?

What are the steps needed to legally sell homebrew? I have an LLC and know how to setup the business/tax/etc on that side of things. I could do it under this or form a new one. I am just not certain ...
3
votes
1answer
590 views

Filtering out the dead yeast cells and other trub during transfer from primary to secondary fermentation

Typically, when I transfer my wort from the pot to the bucket/carboy for primary fermentation, I like to use a very fine knit mesh reusable grain bag to catch all the hops, and other trub that has ...
3
votes
1answer
396 views

How to reduce head when aerating wort with an aquarium pump

Last night I embarked on a fun adventure to create a 14-16% ABV beer (Dema Goddess Ale), and it calls for aeration via an air pump that you would typically use in an aquarium. Due to the high ...
9
votes
5answers
2k views

How do you calculate a beer's nutrition facts?

How can I figure out a beer's nutrition facts when I've homebrewed? It's not a sum of the ingredients any more, is it? --EDIT-- So when I say "beer's nutrition facts" I means values like calories, ...
4
votes
1answer
238 views

How much ginger should be used at what point of the process?

What is a reasonable amount of fresh ginger to use to lightly flavor a beer? Does the quantity to use differ based on when it is added in the process (boil vs flame out vs secondary)? I realize "...
7
votes
2answers
2k views

What does “a thorough diacetyl rest” mean when talking about ale yeast?

Most of my knowledge of diactyl rests come from Palmer's How to Brew, and it applies entirely to lagers. It mainly means bringing the temperature up slowly and letting the lager sit at a slightly ...
2
votes
2answers
919 views

Check if fermentation has occurred.

I brewed an ESB from extract just before the weekend and then got called away this weekend and wasn't able to make any observations for the next 3 days. I checked after 12 hours and didn't see any ...
3
votes
1answer
1k views

Fermentation Activity in the first few days

I know a variant of this question has been asked a million times, but can someone let me know if this behavior is "normal" for a brew? I'm using Northern Brewer's Caribou Slobber Brown kit. I brewed ...
4
votes
1answer
2k views

Best practices when adding sugars during the fermentation process

I'm looking to take on a challenge of brewing an ale that is going to range between 14%-16% ABV, and among the many different steps, the most interesting is the inclusion of Demerara sugar and cane ...
3
votes
3answers
659 views

Using Irish Moss in Red Ales?

I have heard about using irish moss in ales as a clarifyer... how do you use it? How much? When? And does it affect the taste of a beer? I am planning on using it with an Irish Red Ale Extract kit.... ...
2
votes
5answers
784 views

Has anyone brewed hop-free beer?

I just tried a beer called Reverend James and it tasted really weird. Full-bodied and slightly spicy but I could detect absolutely no hop characteristics in it at all. Now, it could be that my ...
3
votes
3answers
2k views

I forgot to add my extract until the end!

So, I was brewing distracted, which I will never do again, did everything right...except I didn't remember to add the big jug of liquid malt extract to the wort, or hopped water in my case! You would ...
1
vote
1answer
210 views

Hydrometer reading

I am forgot to take a hydrometer reading when I put the beer into the primary fermenter. Can I take one when I transfer to the secondary and what will it tell me anyway?
4
votes
2answers
547 views

Transfer to secondary.

I am transfering my beer to a secondary fermenter (better bottle carboy). Do I need to shake or stir it to help the fermentation in the secondary!
4
votes
1answer
1k views

Anyone ever had their secondary fermentation bubble for 3 weeks?

So first fermentation went smoothly, solid bubbling from the airlock for about 5 days total racked into second fermenter and dry hopped on the seventh day. First day nothing. Second day it started ...

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