3
votes
3answers
997 views

What hop should I use to get Fuller's IPA hop taste and aroma?

I'm just a beginner brewer, I have done just 5 batches of all-grain beer, some Hefe-Weizens, APA and an Irish Red Ale. For my next all-grain beer I would like to make an IPA recipe. But the two best ...
5
votes
1answer
2k views

Time It Takes Brett C to Ferment

So I have this idea where I want to thread a citra-laden Belgian IPA with a pineapple beer fermented with Brett C and Brett C only. Does anyone have any experience using Brett C and can speak to how ...
6
votes
3answers
2k views

How do I batch sparge?

Currently I'm an extract plus specialty grain brewer. I want to be an all-grain brewer. That said, I'm trying to figure out the whole sparging thing. I know I need more grain to get the same ...
3
votes
3answers
331 views

Question about Alt/ Kolsch hopping and yeast

I really enjoy German Alts as a favorite purchase brew, and as I live in Florida with the lowest ambient temp 72 deg F under Air cond., I can't possibly lager without inconvenence. I have a question ...
4
votes
2answers
335 views

Determining the potential gravity of non-grain additions

How do you determine the potential gravity of certain ingredients? I'm sure there are charts and the like online, but, let's say you want to use a new fruit in a beer.. What are the steps to ...
5
votes
2answers
2k views

Beer tastes like sanitizer

I've used a no-rinse iodophor sanitizer both times I've brewed. Both times the beer seems to taste a bit like sanitizer. Is it possible I am using too much sanitizer? The last beer I brewed was an ...
6
votes
3answers
668 views

Cherry Stout advice

I am about to get together the ingredients for making a cherry stout. I am going to add the cherries at flameout, but I have no clue how much to add. I want there to be a solid cherry taste in the ...
5
votes
2answers
202 views

Dispensing beers at two different pressures?

I'm working on getting a dual-tap kegerator. Is it worth it to pay the extra to dispense two beers at two different pressures? I can see dispensing a low-carbonation ESB and a high-carbonation ...
6
votes
2answers
221 views

Homebrewing: Decoction Mashing

Many beers, especially German, are produced with a method called decoction mash. In that, the rising of mash temperature is achieved each time by talking a portion of the MASH, boiling it, and adding ...
5
votes
3answers
1k views

Wyeast 1187 Ringwood Failure

I'll start by saying that I've never used liquid yeast before, so it could all be my fault... Anyway, I ordered some Wyeast 1187 Ringwood to use for a Dogfish Head 60 Minute IPA clone that I did on ...
9
votes
1answer
3k views

Lagering in corny kegs?

Can I lager in a spare Corny keg in the back of my kegerator? Can I then serve directly from that keg?
10
votes
8answers
10k views

What is the best brewing log sheet to use?

I'm looking for a log sheet to use to start tracking all the beer and wine I brew to (hopefully) improve the results over time. What's your favorite and what could be improved in it?
8
votes
4answers
14k views

How can I tell when wine has finished degassing?

I bottled my first home made wine last week. It's an apple wine that didn't turn out so well. The good news is that I think I know most of the reasons it isn't very good and I'm going to try again ...
5
votes
2answers
2k views

Detriment of gelatin fining on flavor or aroma

Does using gelatin effect aromatics or flavor appreciably? I was reading this post about using gelatin. I have one keg that I use as a cold conditioning vessel (sort of like secondary), and I was ...
4
votes
1answer
284 views

Use of a mash screen

I have recently had some problems with my false bottom and want to experiment with a mash screen. This might be a bit of a stupid question but I have never used one before: Can you do the mashing with ...
1
vote
2answers
146 views

Yeast Contact Time Experiment Results

Anyone know the outcome of the Basic Brewing Radio yeast contact time experiment, where they asked people to let their beers sit on the yeast for four weeks? I can't seem to get the podcast out of ...
3
votes
2answers
417 views

How does the carbonation method affect shelf life?

I've been reading some forums on probrewer.com, and there seems to be a consensus that bottle conditioned beer lasts longer than force carbonated beer. Why would that be?
8
votes
2answers
401 views

Starter and smack-packs

Is making a starter a good idea when using a larger activator pack from Wyeast? Should you smack the packet and add it to the starter, or add it after it swells?
4
votes
1answer
227 views

How much yeast to add back after extended lagering?

If after an extended lagering period there is fear of not having enough healthy yeast available for carbonation, how much yeast should be added back? What is the easiest form to use, dry or liquid?
7
votes
2answers
406 views

Extract late with a full boil?

If you can do a full wort boil with extracts is it still beneficial to be adding extract late to avoid color changes and the like? What would happen to hop utilization with extract late in a full ...
5
votes
3answers
1k views

[Wiki] What extra equipment do I need to make wine?

Considering I have all the necessary - and some unnecessary - equipment for making beer at home, what additional equipment do I need to make wine at home? If it's easier to just make a full list, ...
7
votes
3answers
1k views

How do you degas an empty Sanke Keg?

When folks legally acquire Sanke kegs for conversion to kettles, mash tuns or HLTs, the first step is often to relieve the pressure inside the keg before dismantling the spear and valve. How best is ...
7
votes
3answers
510 views

Cask beer at home

Anyone have a good source for getting smaller versions of a firkin for home use? I am interested in casking some beer at home for parties and special occasions. Are there any good links out there for ...
6
votes
3answers
7k views

How do you clean and fill a keg manually?

What equipment is required to clean and fill a commercial keg (not one adapted for homebrewing), before paying for a full blown keg washer and filler? Is this even possible?
3
votes
3answers
189 views

Buying equipment in bulk

If one wanted to buy homebrew equipment in bulk, is there a way to go straight to the distributor? Bypass the LHBS / Northern Brewer / etc., and buy straight from the supplier? IF so, does anyone know ...
3
votes
2answers
1k views

Fermenting 1/2bbl and 1bbl batches

As I start planning my pico brewery, I've been thinking about fermenters. I'd love some thoughts on ways to ferment 1/2 and 1bbl (15.5 - 31 gallon) batches. Options for when price is and is not a ...
9
votes
3answers
11k views

Choosing a good refrigerator/freezer for kegerator conversion

Does anyone have experience and recommendations for a good fridge/freezer for conversion into a kegerator? I'm basically choosing between a full sized fridge, a mini-fridge and a chest freezer. I'll ...
5
votes
2answers
341 views

How do I do a sour mash?

I might want to do a sour mash, if it's easy. How's it done?
4
votes
1answer
404 views

possible to brew beer with cilantro?

is it possible to brew beer using cilantro?
6
votes
4answers
1k views

Re-racking in a Buffalo Trace whiskey barrel

The story is; We have 5-6 home brewer's who will be doing 6 batches of 5 gallon beer. We will be bringing the fermentators/carboys over to my house and re-racking all 30 gallons into a Buffalo Trace ...
1
vote
2answers
585 views

What's the minimum mash time?

Listening to an episode of Basic Brewing last night, I heard a guest say that most of the conversion in the mash happens in the first half, and that the mash can thus be cut down as short at 45 ...
6
votes
2answers
484 views

What's the shelf life on crushed specialty grains?

What's the shelf life on crushed specialty grains?
6
votes
3answers
608 views

How do I do a partial mash?

I understand (from experience) how to brew with extract and steeping specialty grains. I understand (from reading numerous books, blogs, etc.) how to do an all-grain mash. I see little on how to ...
9
votes
4answers
4k views

What causes a stout's creamy head?

Stouts, especially beers like Guiness (its cousin Kilkenny as well), have a head that's really creamy. Being a stout lover myself, I always envied this head, but I have no idea how one can achieve it. ...
5
votes
2answers
2k views

Can I add finings after fermentation has begun?

My first all-grain batch was, er, a bit hectic. I forgot to add my Whirlfloc tablet in the last ten minutes of the boil. I know I can use isinglass for fining at room temperature, but my brew ...
3
votes
1answer
2k views

How many pounds of grain can you mash in a cylindrical cooler?

For the standard 10-gallon, cylindrical cooler, what's the upper limit of grain I can reasonably expect to mash?
5
votes
2answers
1k views

How do I adjust mash temperature and thickness to add body to a beer?

My most successful brew to date has been Northern Brewer's Scottish 80/- extract kit. It was a dead ringer for Belhaven, but lacked Belhaven's body and mouthfeel, maybe due to the fermentability of ...
6
votes
3answers
1k views

Why use a synthetic bag for BIAB?

Everywhere I see conversations about BIAB, people are always referring to nylon or polyester bags. Why can't one use, let's say, a cotton bag, since it will be so thin it won't hold any water?
7
votes
3answers
1k views

Using commercial (breakfast) cereals in a mash

This question looks similar to Using flakes in a mash, but is not actually the same. I was thinking, if someone runs out of maize flakes, and definitely wants to use some for his mash, what happens if ...
4
votes
1answer
134 views

Would you trust this starter?

I had one WLP001 vial of yeast that was only 14 days past its "best buy" date. I made a starter on a stir plate 2 full days before brewing. I got good growth as estimated by an increase in creamy ...
6
votes
6answers
1k views

Alternative/Non-traditional Brewing Practices

Brew in a bag. No chill. Olive Oil aeration substitute. Overnight mashing. Batch Sparging. The list continues. These types of techniques are great and frequent areas of discussion in the home ...
3
votes
1answer
150 views

Is trapped air in a counterflow chiller really an aeration risk?

I recently bought a Blichmann Therminator counterflow chiller (I know, extravagant, but it is the awesome). The instructions say to operate it with the hot wort input facing down, so that gravity ...
6
votes
2answers
205 views

Best Resources on Getting Started?

I have several food allergies and a big one is malt. Because I thirst for a good beer once in a while and the difficulty of finding beer I can drink, I am entertaining the idea of brewing my own beer. ...
3
votes
2answers
660 views

[Wiki] Tips for recipe scaling

What are some best practices for scaling a 5 gallon homebrew batch up to something bigger, be it a 10-15 gallon batch, or a full on multiple barrel commercial batch? Efficiency goes up on some bigger ...
7
votes
2answers
327 views

Light control during brewing process

From what point in the brewing process do you need to be concerned about light skunking the beer? Only after the fermentation has started? Or right from the start? From doing a bit of research on the ...
1
vote
1answer
6k views

What is a grant?

How is it used? What does it do?
12
votes
1answer
6k views

What is a hopback?

How do you use it? What does it do? Do you pass finished wort through it hot or cold?
4
votes
1answer
190 views

How do I reconcile hopbursting and whirlpooling?

I've got a plate chiller and so can chill my wort quickly to preserve the hop aroma, but I also need to whirlpool to mound up hot break, which takes 10 minutes. I can use a hop-back to get hop flavor ...
5
votes
2answers
2k views

Brass vs. Stainless Steel for fittings

I see both brass and stainless fittings for sale. Which is appropriate to use when?
3
votes
1answer
1k views

What gravity is suitable for not using priming sugar?

Assuming full attenuation, is there a way to figure out what gravity reading would be suitable to not use priming sugar, and just allow the excess sugar to create the carbonation? A sub-question would ...

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