13
votes
2answers
1k views

Is a taste-test at bottling time indicative of the end result?

If I were to do a taste-test of the beer at racking/bottling time, how indicative of the end result would it be?
3
votes
3answers
3k views

How to brew strong beers?

I lived in Belgium for 2 years. Once I was in a beer brewing factory, where they said that brewing good beers is a 6 months process. Is it really true? So, how to brew strong beers (~9%)? Like for ...
3
votes
3answers
820 views

What could cause an earthy flavour in beer?

I've just tried the first bottle from a batch of APA I brewed and it has a very distinct (and unpleasant) earthy / peaty flavour. Reminiscent of healthy soil. The beer also finishes with a very ...
7
votes
1answer
1k views

Wine from Tropical Fruit

I am looking for recipes/suggestions for making wine with tropical fruit. I am particularly interested in mango as I have lots of mango trees here (Nicaragua). I would also be interested in papaya, ...
6
votes
2answers
411 views

When adding grain to mash tun for second runnings, how long should I let the new grain mash?

This probably illustrates my lack of knowledge about mashing in general, but I'm going to brew a barleywine with first runnings, and a stout with the second runnings. I'm going to be adding 1 pound ...
4
votes
2answers
158 views

Covering your beer during conditioning…??

My first batch is conditioning at room temp right now. I used brown bottles, but threw in a few greens and two cleat just for experimentation..... I have them in a fairly dark room but also covered ...
3
votes
5answers
257 views

Recipe for Brewing?

I am just getting into brewing, I have used Fiesta Brew kits, from Canada, and produced some decent beers. I am looking to learn the complete science behind brewing and have done some research and ...
4
votes
6answers
116 views

Planning a trip, which breweries should I go to?

Sorry if this is considered off-topic, but I'm planning a trip from Philly to Outer Banx in NC next week. I'm starting to look at my route now, and was curious if any of you out there had any brewery ...
6
votes
4answers
1k views

Glass Carboy Drying Tips

Does anyone know of any tips to help a 5 gallon glass carboy dry faster? I have it in a bay window in the sun, upside down in a carboy drying rack. It is mostly dry in 24 hours but there is still ...
16
votes
4answers
5k views

Using trub directly vs. yeast rinsing.

Sometimes referred to as "yeast washing," the process of yeast rinsing separates the yeast from the hops and break material in the trub. Most brewers who reuse yeast — and store it for long ...
6
votes
2answers
824 views

Advice on Fruit Extract for Wheat beers?

Thinking about picking up one of those little bottles of fruit flavorings to add to a batch of wiezenbier... looking for suggestions on 1. If they are any good and if they are easy to use 2/ ...
5
votes
3answers
257 views

Beginner Conditioning Question

Probably a stupid question, but..... After I bottle and cap the beer do I store the beer in the fridge? Dark but No Fridge? I think I have done a decent job so far, and would hate to FUBAR everything ...
3
votes
7answers
2k views

first time racking and bottling…

Just wondering if you guys have any suggestions, tips or ideas? According to the directions in the kit I got you basically mix in the bottling sugars, bottle, cap and wait a few weeks. Basically I am ...
3
votes
1answer
915 views

How much Malto Dextrine or Cara Pils is needed to mimic higher mash temps?

So from what I've read, a lot of professional brewers mash all their beers at the same temps (usually around 150F), and use ingredients to adjust the "body" or "sweetness" of the final beers. At their ...
8
votes
1answer
879 views

Cold Conditioning in carboy vs keg

I have a wheat and a golden ale, both in 5 gal carboys, that have been in secondary fermentation for 2 weeks. I was planning on letting them settle for another week and then transferring them to kegs ...
16
votes
12answers
4k views

Is an immersion chiller really necessary?

I have been reading here about immersion, counterflow and plate chillers and they don't seem to chill the wort much faster than my current method; ice. Many people have stated that their chillers ...
11
votes
3answers
1k views

What is a “biscuit”?

When reading about malt and beer flavors, I often come across words like "biscuity" and "biscuitlike". Where I live (Western Canada) "biscuit" is a somewhat ambiguous term, and is not used much. ...
3
votes
4answers
2k views

Will rapid ambient temperature drop kill yeast or just slow them down

I have just put on my first all grain homebrew (a porter) here in Melbourne, Australia. After a day or so it was bubbling away quite nicely. A couple of days ago the weather decided to change ...
8
votes
2answers
626 views

Is it okay to store cold beer at room temps after conditioning?

I brewed a nice batch of Black Cherry Ale, which has been bottle conditioning at 35F for about 5 weeks. I will need space in the fridge for a keg of Summer Ale in about two weeks. My basement temps ...
2
votes
3answers
676 views

wild yeast taking over?

I brewed a belgian triple last week. I had a starter going using white labs trapist yeast but it didn't take off, must have been a bad vial. In the meantime the batch was sitting in the carboy ...
7
votes
3answers
3k views

What about an Unfiltered IPA makes it unfiltered?

I recently tried an unfiltered IPA that was fantastic! I'm a newbie homebrewer and would like to take a shot at one. What makes an IPA unfiltered? Can I take any IPA recipe and modify it to be ...
3
votes
3answers
3k views

What causes the lack of head formation/retention in my Belgian beers?

I just finished brewing a series of 5 Belgian beers, and at least 3 of them have exhibited problems with head formation and retention. I haven't tried the last 2 beers yet, so I can't say if those ...
4
votes
2answers
314 views

Does preboiling oak cubes kill the brettanomyces

I have a Flanders Brown ready to be kegged for aging, and I'm going at add some oak cubes for the flavor and oxygen and bugs. I've heard it's a good idea to boil the cubes first, but I feel like that ...
3
votes
2answers
1k views

Bottling and Caps are loose

my first attempt at brewing is going well. Everything was going well, I went to check the amount of sediment in the bottles beer. With a gentle turn, the beer was leaking out the top. I noticed this ...
8
votes
8answers
3k views

What's the best way to rack beer off of fruit?

I recently brewed a 5.5 gallon batch of witbier. After primary, I bottled 3 gallons of it and racked the other 2.5 gallons into a 3 gallon carboy atop 24 ounces of raspberries. After the secondary ...
5
votes
3answers
1k views

What is the distinctive flavor in Warsteiner Premium Verum?

To me, there's a really distinctive flavor in Warsteiner Premium Verum. I get a ton of it in Warsteiner, a fair bit in Beck's, and a bit in Pilsner Urquell. I'm quite sure the thing I'm tasting is ...
2
votes
4answers
1k views

Longest time in carboy?

I've been extraordinarily lazy lately and have kept 2 of my beers sitting around for some time. What is the longest you've kept your beer on primary and still had good results? I'm hearing arguments ...
3
votes
1answer
2k views

What flavor does rye impart to beer?

Can someone describe the flavor that beer made partly with rye adds to beer?
1
vote
1answer
401 views

Recommendations for scaling up operations

Right now I brew once month. This gets me to 60-72 gallons of delicious wine or beer per year. But the limit for home brewers in the US is 200 gallons per year per household. To reach that with 5 ...
3
votes
1answer
797 views

The isinglass in my wine kit is cloudy. Has it gone bad?

I bought a Wine Experts Pinot Grigio wine kit and the packet of isinglass is cloudy and has white bits floating around in it. I suspect it is bad. Has anyone seen that before?
3
votes
3answers
312 views

Any difference between lagering dubbel at 36F versus 45-50F?

I have a Belgian Dubbel bottle conditioning, the recipe for which came from Brewing Classic Styles. For this recipe, Jamil says to carbonate the beer, then lager for one month at 45-50F. I have the ...
2
votes
2answers
6k views

DIY Racking cane / Auto-siphon

I can't seem to find a local supplier that stocks a racking cane or siphon in my area so I'd like to have a go at making my own. I could find an online supplier but most US stores won't ship to AU &...
5
votes
3answers
14k views

Temperature correction for specific gravity

If I want to convert my specific gravity reading from one temperature to an equivalent specific gravity at 60F how do I do it? Can you give me a correction factor for this case?
5
votes
1answer
149 views

When is pectic enzyme effective?

I made cranberry wine about 10 weeks ago and did not use pectic enzyme. Is it to late to add it or must it be put in at the start?
15
votes
3answers
1k views

Is it possible to make a beer worthy of a competition with malt extract?

I was wondering if it's possible to make a beer worthy of entering a competition that stands a chance of doing well. I'm still pretty new to brewing but wanted to know if I need to make the jump to ...
4
votes
2answers
445 views

Will simple Sugar make my “pseudo-lager” finish drier?

This weekend's brew is going to be a Pilsner. I don't have the set-up to lager at the moment, so I aim to ferment with US-05 at around 16C (60F or so). I did this a while ago and came out with a ...
3
votes
2answers
450 views

What is the impact of a second d-rest after 3 weeks of lagering?

We have brewed a number of ales, but recently tried our hand at a pilsner. After 8 days of fermenting at around 52 degrees F, we brought the pilsner up for a 2-day diacetyl rest at around 68 degrees. ...
5
votes
6answers
4k views

How can I get beer out of a keg without CO2?

I've run out of gas; how can i get the beer out of the keg?
3
votes
1answer
979 views

Avoiding trub in bottles post primary fermentation

I've got a batch that's been in primary for about a week & I've hit my desired FG. While taking the gravity measurement, there's a lot of trub from hop pellets floating around (despite using a ...
2
votes
2answers
230 views

Should we primary ferment in carboys prior to transfer into an oak barrel for a solera?

We are about to undergo a 55 gallon brew as a club, to be added to an oak barrel to be a solera. Is autolysis enough of a concern to primary ferment in glass and rack into the barrel? As a ...
1
vote
2answers
1k views

Degrees Plato vs Specific Gravity

What is the difference between these measurements and is one better than the other for any particular use? Which measurement scale do you use, why?
4
votes
2answers
13k views

What to do when gravity comes out too low?

We brewed a maibock (from an extract kit) and when we checked our OG it was significantly lower than it should have been. I mean like, really, really low. We decided to attribute this to the wort not ...
3
votes
2answers
139 views

Does skunking alter the preservative capabilities of hops?

We all know letting beer sit in the light for some time without any shield is a bad idea due to the flavor and aroma that are produced, but are there any other effects? Is a skunked beer more ...
6
votes
6answers
2k views

Any suggestions / stories on heather ale brewing?

I'm interested in hearing about people's experience brewing a heather ale.. from what I understand this was the predominant flavoring of beers before hops and it just seems like an interesting part of ...
4
votes
1answer
276 views

How to garde a Biere De Garde?

Biere De Garde recipes seem to generally recommend a period of 4 to 6 weeks of cold storage, essentially lagering. My brewing experience consists solely of fermenting ales, so this is somewhat ...
5
votes
2answers
748 views

How exactly do you “cap on foam”?

This appears to be a term many are familiar with, but how exactly do you cause the beer to foam prior to capping? I use a spring-loaded filler rod, which always results in about an inch of head space,...
10
votes
2answers
1k views

Does keeping a beer cold significantly preserve fresh hop aroma?

I'm double dry hopping my Rye India Pale Ale, doing half with simply double the dry hops, and half one addition, remove, adding the other half to see if anyone within drinking distance can distinguish ...
3
votes
3answers
491 views

Indoor-alternatives to kitchen stove

I am a kitchen-brewer doing 5 gls all-grain batches and am frustrated because the kitchen stove is lacking the last bit of power to yield a nice rolling boil. Are there any indoor-alternatives to the ...
5
votes
2answers
598 views

bottle filling without a rapid bottler

I'm about to bottle my first coopers home brew and i dont have a rapid bottler. Can I pour it straight from the tap or will I have problems?
5
votes
2answers
2k views

Determining the right gravity after mash in all grain brewing

Say I am brewing a beer that is supposed to have an OG of 1.050. I'm doing all-grain brewing and at the end of my mash & sparge, if I took the gravity at that point, what should I expect? I ...

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