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
422 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
408 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
515 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
12k 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
421 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
592 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
485 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
153 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
665 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 ...
2
votes
1answer
293 views

How big do the holes need to be in a Zapap style Mash/Lauter Tun?

I'm looking to make one of the mash tuns out of a plastic bucket. I find instructions like "drill a bazillion holes into the bottom with a small drill bit". How small? Is there a size that's too ...
4
votes
2answers
326 views

Temperature conditions for saving cropped yeast?

What is an ideal environment for saving yeast I have harvested from my fermentation vessels? The lowest survivable temperature? Highest? I recently found the top of my fridge to be too cold when I ...
6
votes
2answers
596 views

Scottish Ale - is it supposed to taste like fire?

Just yesterday I opened up my first stage fermenter to transfer my Scottish ale to it's second stage. First of all...it looked like toxic waste. Second of all...I smelled it and it literally singed my ...
4
votes
2answers
2k views

Pro Mash Tun design

I was wondering if anyone had a link to a graphic of what the typical profesional mash tun is like. Specifically I was wondering if the majority of professional scaled mash tuns draw from underneath ...
6
votes
1answer
235 views

Priming still possible after bottling

I must have been really lucky with my yeasts so far but usually my beers turned out nicely carbonated without any priming. The last batch though is really flat. Is it still possible to prime in the ...
3
votes
1answer
179 views

Basic information on priming

I'd appreciate a little input on "Priming": How do you do it? Which sugars do you use? Do you use it for all your beers and if not for which ones?
3
votes
6answers
6k views

Converting your fermentation bucket into a mash tun

Most people use coolers for mash tuns, but living in an apartment myself I can tell that having the least possible equipment is a priority. I know some people use their secondary fermenters as mash ...
3
votes
2answers
946 views

Why does my brew look cloudy

i took a reading of my brew and the hydrometer is reading 1.010, it smells great to me but the beer looks cloudy not clear can someone help plzzzz
3
votes
1answer
918 views

How tight should bottles be capped?

I've bought a new bottle capper (two-handled hand held capper) and have tried it on a number of different types of (empty) beer bottles. It works okay, but I've noticed that none of the caps seem to ...
8
votes
2answers
1k views

Effects of different boil intensities

What are the effects of having a super rapid crazy boil vs. a very slow, slightly rolling boil, and the different stages in between? If you're boiling 6 gallons on an electric stove or trying to do ...
4
votes
2answers
863 views

Using flakes in a mash

Do you just mix them with the grains or cook them first to get them gelatinized? What are the pros and cons of each method? What portion of the fermentables can be in flake form?
4
votes
2answers
87 views

First time! Brew guy

Well i bought a kit and followed the instructions and it has bee 4 days now and i don't think i have seen my airlock move. i open the top of my bucket and there was a lot of foam (bubbles). Also look ...
2
votes
3answers
775 views

How do I use this Digital Temperature Controller?

For my birthday, I asked my sister for a Digital Temperature Controller. Rather than buy the one from Norther Brewer, I found what I thought was a better deal from Pex Supplies. However, it looks like ...
2
votes
2answers
4k views

Ale bottle conditioning temperature

For bottom-fermented beers the conditioning/storage temperature is crucial and supposed to be really low (32F / 0C). Is this the same for top-fermented beers or is conditioning / storage at higher ...
4
votes
2answers
626 views

Bag-in-box packaging

Is it suitable for beer "bottling" or would the pressure tear it apart? If it's suitable it could be really useful since it can contain a large quantity of liquid with low package weight.

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