4
votes
3answers
681 views

Storing bottle conditioned beers and carbonation.

I store all my beer at 55 degrees. Do I need to worry about the beers that are bottle conditioned not being carbonated, or not being at the proper carbonation level? Should they already be carbonated ...
12
votes
4answers
18k views

What does 'Imperial' mean with regards to beer style?

I've seen the adjective "Imperial" tacked on at the beginning of a number of beer styles recently: Imperial Stout, Imperial Brown Ale, Imperial Red Ale, etc. What does it mean exactly, is it just ...
6
votes
3answers
126 views

Opinions on the BJCP

Are you a BJCP certified judge? How does it affect and influence your homebrewing?
6
votes
2answers
406 views

Is my yeast dead?

I'm in the middle of bottling my stout right now. The OG was 1.070, and the gravity almost a month ago (11/24) was 1.024. I added 3/4 cup priming sugar in about 3 cups of water, and bottled about 20 ...
11
votes
9answers
5k views

Sanitizing oak chips

Going to try using dry oak chips in my secondary fermenter. How do you recommend sanitizing the chips before adding them?
2
votes
2answers
3k views

Recipe for Imperial Red Ale?

If I want to make a red ale in the vein of Lagunitas's Imperial Red, Dry Hopped St. Rogue Red, or Green Flash Hop Head Red. Anyone have any recipes for me? I'm not looking for a traditional Irish red. ...
11
votes
1answer
697 views

How does Irish moss work?

How does it clarify my beer?
5
votes
2answers
4k views

What is yeast nutrient?

I am trying to prepare alcoholic lemonade using: lemons, water, dextrose, lactose, and champagne yeast. I read that it is a good idea to add yeast nutrient but I have no idea what it is or where to ...
2
votes
6answers
2k views

Using bacon in beer

I've heard rumor of people figuring out a way to do this without getting all the grease into the beer as well. If you want to add bacon flavoring to a beer, how do you do it? I know you can use some ...
4
votes
2answers
2k views

Techniques for making Belgian Candy Sugar

I'd like to know a couple of things: Did you make dark or light? What procedure did you use/recommend? Did you try to make rocks or did you just make sheet candy and break it up? Did you use cane ...
19
votes
4answers
14k views

How do you sparge?

One of the biggest hurdles I came across when switching to all-grain was learning how to sparge. I honestly still don't think I do it 100% correctly. There are very detailed descriptions online, but ...
7
votes
8answers
928 views

Secondary size?

When moving a 5 gallon batch into secondary does it make a difference if it is into a 5 gallon carboy or a 6.5?
6
votes
4answers
2k views

What makes my mash tun smell like vomit?

If I leave my mash tun unattended for a few days after brewing it smells like a dead animal covered in vomit. What is the name of the bacteria/fungus/other that excretes this smell?
-6
votes
4answers
237 views

What is your favorite bittering hop. [closed]

What is your favorite bittering hop. Ours is Galena
18
votes
7answers
1k views

About going all-grain

I have made 7 or 8 extract brews over the past year and am interested in moving up to all-grain. What equipment is needed, and what steps are added to the process.
11
votes
6answers
3k views

Using coffee in beer

Last weekend I brewed a super classic, nothing special stout. I plan to add coffee to it in the secondary, and didn't want any craziness from the stout itself so that I could really play with the ...
14
votes
4answers
771 views

First Time Homebrewer Setup

There was a request for difficult questions, but having never brewed, this is all I've got: Can you describe the most basic setup (preferably one with a reasonably low difficulty and high success ...
11
votes
4answers
3k views

Alpha acids vs. beta acids in aging?

Can someone explain the difference in hop bitterness between alpha acids in my wort vs. beta acids bittering during aging? And is it predictable enough to plan for in recipe formulation?
15
votes
6answers
9k views

What's the difference between primary & secondary fermentation?

Over here PJ asked "How do you differentiate primary to secondary if you keep it in the same bucket?"
22
votes
7answers
2k views

Temperature Control for Fermentation

I am curious how everyone controls the temperature of their primary, especially those that live in the warmer climates. In Florida, where the temperatures can soar and remain in the 90's and above ...
3
votes
7answers
2k views

Pairing with mussels

What's a good style or specific beer that would pair with mussels?
0
votes
7answers
522 views

What are your favorite additives?

What's your favorite thing you add to your brew? chocolate fruit spices etc. I'm mostly interested in additives combined after primary fermentation, but flavors from any stage would be ...
8
votes
3answers
2k views

Is a 5 gallon bucket too big for 3 gallon recipe?

I have a few Mr Beer extract kits left over from when I started this hobby. Can I ferment a 3 gallon recipe in a 5 gallon bucket? Will there be too much head space?
2
votes
1answer
439 views

Do you have a good Wit recipe?

I'm looking to do an all grain Witbier as one of my first AG brews. Bell's Winter White is a commercial example that I like, although I'm not necessarily looking to clone it.
7
votes
3answers
503 views

How do you choose a yeast?

What characteristics do you look for in a yeast to pair with your recipe? Is there a common reference?
6
votes
5answers
346 views

Why smell before tasting ?

I know Im going to catch some hell for asking this but here goes... Why does everyone insist on smelling a beer before tasting it ? To me, I dont want any preconceived notions about what it may or ...
14
votes
4answers
3k views

How to store beer

When you buy beer that you plan to keep for a while (a while being more than a month or so), what's the best way to store it? Specifically, what are the rules for storing it cold or warm, on it's ...
11
votes
6answers
5k views

Alternatives for priming sugar

If you happen to be out of priming sugar, but really want to bottle your beer, what are the alternatives? Let's assume a 5 gallon batch that's fully fermented - call it 1.010-1.014.
7
votes
7answers
5k views

Fermentation stopped but beer seems too sweet - why?

My last beer went through a normal 10-day fermentation process and afterwards there was no activity. I assumed that most of the sugars had been consumed. But after I bottled my beer and let it ...
3
votes
7answers
170 views

What are your homebrew club dues?

I moved to a new area without an existing homebrew club. We've been around for about 18 months now and I'd like to start doing some official stuff. The Sudzers, my previous club charged $20 a year ...
11
votes
10answers
2k views

Are there tools that can make the bottling process easier?

I found this to be the most difficult part during my first attempt at brewing. All I had was a tube and a racking cane. Is there anything else to simplify the process and prevent me from ending up ...
6
votes
10answers
1k views

Spigots: What's the consensus

I like to use an ale pail with a spigot for my secondary. It makes it super easy to test the gravity before actually bottling/kegging/etc. However, that sort of installation in plastic can open the ...
20
votes
12answers
35k views

Too long in Primary Fermentation?

What's the maximum amount of time for primary fermentation, assuming the beer is going straight to bottles next? Will it over ferment and then fail to carbonate, if left too long in a carboy?
28
votes
26answers
13k views

What software do most brewers use?

Just curious what most brewers are using these days as far as software goes. We are going to have to make a decision in the near future about this. BeerSmith? ProMash? BeerTools? Any others I ...
7
votes
5answers
641 views

What about corking beer?

I'd like to start corking some of my more delicate brews. Is there a reason to switch to corking? Certain styles? And, is it difficult/recommended for a small setup? Thanks.
6
votes
4answers
6k views

Why does my beer smell like bananas?

The Imperial Stout I recently bottled, smells a little fruity, and has a strong tart taste up front. Is this something I should be patient with, as it may go change? And, how'd it happen?

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