4
votes
5answers
136 views

How can I restore the shape of syphon tubing?

I recently purchased a new auto syphon that came with a length of tubing. The way it had been packaged resulted in the tubing being folded and this is causing problems as it has a tendency to kink at ...
4
votes
5answers
7k views

How low can a beer's final gravity be?

Approximately how low can the finishing gravity of a beer be? I've been brewing from kits for about 10 years, and went all-grain last year. I wouldn't expect to see anything lower than 1.006 or so, ...
7
votes
1answer
399 views

Does irish moss affect the amount of yeast left at bottling?

I made a brown ale kit and used irish moss in it for the first time. After putting it in I realized that I had misunderstood my LHBS and added 1 tablespoon instead of one teaspoon. I left in primary ...
2
votes
2answers
583 views

Is primary fermentation finished?

I'm making a doppelbock with an ale yeast, so I'm fermenting in the mid- to upper 60s. It's 11 days in and all the krausen is gone. The top is speckled with what appears to be bright white yeast ...
6
votes
4answers
7k views

What's the ratio of square feet of planted barley — pounds of grains

If I were to grow barley, is there a known ratio for pounds of malted grain per square feet of planted crop? Edit: Someone from twitter posted this: ...
8
votes
6answers
7k views

What ale yeasts can closely approximate the clean and crisp characteristics of lagers?

I'd like to brew a black lager. I don't have a temperature control setup yet, so accepting that my fermentation will be around 68-70 F, what ale yeasts would come the closest to mimicking the clean ...
4
votes
4answers
215 views

Is oxidation beneficial to any beer style or characteristic other than sour?

Our club now has three oak barrels, and while at least one is going to be dedicated to a solera, we'd like to try a couple other brews before we resort to two more soleras. Barrels are known to let ...
4
votes
2answers
2k views

What are the best ways to regulate temperature while fermenting? [duplicate]

Possible Duplicate: [WIKI] Fermentation Temperature Control Methods So far I've made about 3 different batches of beer. Two came out good, one, not so good. I think it had to do with the ...
9
votes
3answers
2k views

Can glass carboy be used for both beer and wine making?

This last summer, my Dad showed my brother and I the process for making wine that he learned from his Dad. It was pretty simple and used a 5 or 6 gallon glass carboy. I've made a few batches of beer ...
3
votes
2answers
753 views

Does bourbon flavor decrease with time in the bottle?

My first attempt with both oak and bourbon is currently sitting in my carboys, and will for another month and a half, when I'll at least get to taste a little as I bottle. Then the plan is to let it ...
3
votes
3answers
4k views

What effect will doubling the yeast concentration have?

If I want to have a beer ferment in less time would doubling the amount of yeast I pitch help? Will there be any consequences of doing so? Does it matter if I make a starter for them both?
2
votes
3answers
1k views

Can a good beer be ready in one week? [duplicate]

Possible Duplicate: Brewing with a deadline I've got a thing coming up and was wondering if I could brew a beer in time for it. It would have to be ready in 11 days. I have a ...
3
votes
1answer
295 views

recapping my bottles? Will it ruin the outcome of my beer?

I bottled my first batch of homebrew and didnt fill the bottles all the way. So the next day I opened the bottles and poured some more beer into them and recapped them.. I this going to mess up the ...
5
votes
4answers
3k views

36 hours after pitching straight from the vial, no signs of fermentation, what now?

After pitching noticed yeast was one month past 'best date' (thanks local homebrew shop).No perceptible activity at +36 hours. No krausen, airlock isn’t bubbling wort looks the same as when i poured ...
5
votes
1answer
1k views

How to Burtonize my water

I am participating in the AHA Big Brew day and the beer we'll be making is their English IPA part of this recipe requires modifying my water to be like Burton on the Trent water. Calcium (Ca) - 268 ...
7
votes
4answers
6k views

Dry Hop Filtering and bottling

This is my first attempt at dry hopping. I added hop pellets directly into the secondary fermenter. They have been in for 1 week and many have settled to the bottom, however there is quite a bit ...
3
votes
4answers
3k views

Adding oak chips to a carboy

I use bourbon-soaked oak chips in my scotch ale. My last batch got infected, but that's another story. I want to add the chips to a carboy, as I'll be aging it for over a month. It's easier to add ...
4
votes
2answers
801 views

Riwaka Hops: Where to get 'em

Anyone know where to obtain some Riwaka hops in bulk? I'm itching to try them, but internet searches are coming up dry for me.
6
votes
2answers
106 views

are sub-litre starters viable?

So I was having a discussion about starters with someone, after reading NB's Yeast Pitching Rates document. In which, I read that, with a stir plate, and considering a two stage propogation, I could ...
7
votes
2answers
1k views

What is the difference between yeast nutrient and yeast accelerator?

I know what yeast nutrient is, but was browsing around the brew supply and noticed yeast accelerator. Anyone know that the REAL difference (if any) is chemically? See it mentioned through a goggle ...
9
votes
2answers
9k views

What is the proper way to use Melanoidin Malt in a recipe

I know Melanoidin Malt can be used as a substitute for decoction mashing, provides the richness expected in certain styles, and may improve red or brown color. So at what percentages does the malt ...
2
votes
3answers
220 views

Do homebrewing shops get brewery's permission before designing/marketing a clone beer kit?

In some industries, I can see the practice of providing tools and instructions on how to create a knockoff product being frowned upon though beer culture beats to a different drum. That and ...
2
votes
1answer
523 views

Lagering Temperature and Time

Ok, so this is my second batch of beer ever, and it's a lager (doppelbock). My plan is to let it sit in my garage cabinet for 3 weeks, then bottle and lager in the refrigerator for a couple months. I ...
2
votes
2answers
624 views

Brewing with very bad old-smelling potatoes?

Very bad potatoes seems to have some sort of acid and other poisonous items formed. A suggestion in Cooking.SO, here, proposes distilling vodka with old potatoes, having a link that overlooks the ...
4
votes
1answer
295 views

Will Campden disinfect flavoring additions in a primary?

I know that adding Campden kills yeasts. But I read recipes for beers that talk about soaking additional flavoring agents (like coffee beans and chocolate nibs) in vodka to disinfect them, before ...
5
votes
1answer
3k views

What is the white film on my beer in my bottles?

I brewed a double batch of IPA with a buddy about 8 weeks ago. We split this into two 5 gallon pails and 2 weeks later into two carboys. His was fine, but mine developed a bit of white stuff on ...
4
votes
2answers
544 views

What is the shelf life of canned LME?

I have a buddy that has a Mr. Beer kit he said he is never going to use (It is about 3 years old). I mostly want it for the P.E.T. bottles but was wondering: Depending on what ingredients are in the ...
7
votes
3answers
8k views

How to tell the difference between corny keg posts?

I got the liquid (black) connector very stuck on to my keg, to the point where the plastic broke when trying to pull it off. I'm guessing it's because I mixed up the little posts after removing them ...
5
votes
2answers
1k views

How long do I roast chocolate nibs to use in cider?

Read several posts about chocolate stouts and it seems that using nibs as a secondary flavoring without adding to the boil is the consensus. Roasting them first has been suggested, as well as soaking ...
9
votes
5answers
896 views

Bottle Marking Pen?

I recently had the idea that, instead of taping my bottles, and marking with a sharpie, it would be very handy to use something like a 'grease pencil' to mark up the bottle with the relevant info. ...
7
votes
2answers
887 views

Whoops, I over-primed. Anything I can do?

I brewed a small batch, and referred to the Nomograph for Determining Ammount of Priming Suger for 5 US Gallons in Brewing Classic Styles. I wanted to carb to 2.25 vol.s at 70 degrees so I decided ...
10
votes
5answers
3k views

Any way to remove painted on labels?

Is there any way to remove the labels that appear to be painted on to bottles? Specific example would be the Rogue 22oz. bottles? I would like to remove these labels to get a clean bottle to put ...
11
votes
6answers
19k views

Bottles didn't carbonate, anything I can do?

Brewed an Oatmeal Stout and it has been in bottles for about 4 weeks now and still the bottles haven't carbonated. Tried the first bottle after 2 weeks and it was very flat. Now I just opened one ...
7
votes
3answers
1k views

When formulating an AG recipe, how do you determine mash thickness?

I just did my first AG brew today. It went very well! My question comes with the mash. I know normally, you determine your mash thickness with 1.25-1.5 quarts per pound of grain. If I were to use, ...
4
votes
4answers
1k views

Can I bottle ale after 2 weeks in keg?

I've primary fermented my Woodfordes Admiral Reserve for 4 days, kegged with 3oz if sugar and it's now it's been in there a week. I don't want sediment in my beer. Can I bottle it after 2 weeks in the ...
2
votes
1answer
318 views

Glosan and soapy taste

Cleaned lines with Glosan (followed directions and flushed with a keg of purified water) and now there is a soapy taste to the beer. Anybody else have this happen? suggestions for how to avoid this ...
4
votes
2answers
471 views

Is RTD beer susceptible to any damage from temperature fluctuations?

I've got a fridge set up in my garage loaded full of delicious home brew, all ready to drink. To save on power, I'd like to only turn it on when I need it, say once a week or once a fortnight. Could ...
4
votes
3answers
280 views

hop back and hot side aeration

I was thinking of putting a hop back in line with my whirlpool chilling process. (Pumping hot wort out of the kettle through a hop back and back into the kettle with an immersion chiller running in ...
3
votes
1answer
250 views

light sources and skunking beer

Do normal incandescent lights cause skunking?
3
votes
2answers
529 views

When to dry hop a barley wine

I was planning on aging my barley wine in a carboy. Is it appropriate to dry hop upon transfer to the secondary for aging. Or would it be better to dry hop after I consider the aging process to be ...
3
votes
1answer
191 views

Help with Hop Analysis

I'll try this again. If you grow your own hops, would you pay to have them analyzed? If you have had your hops analyzed, did the analysis help you in subsequent brewing? Was it worth the cost (e.g. ...
4
votes
2answers
508 views

Homemade blackberry wine

I made some blackberry wine last year. I tasted sone last night and there is a very slight fizz to it, is it at all possible to get rid of this fizz, if so how? I'm clearly a total novice, and any ...
4
votes
2answers
1k views

Brewing at Altitude

How does high altitude affect brewing chemistry? Up here in Denver (5280') or even higher in the mountains (some towns in Colorado are 9000' and higher), water does different things. In Denver, water ...
3
votes
1answer
156 views

Hop Analysis for Home Brewers - Interest Poll [closed]

My future stepson is growing hops this coming season here in WA state. I'm a chemist and am thinking of doing the hop analysis for him. I'd like to poll you all and see if there is much interest in ...
2
votes
2answers
1k views

Malted or Flaked Rye?

I'm wanting to make an American Rye Beer, and I'm wondering which sort of rye I should use. My LHBS carries flaked rye, and the nearby big-box brew supplier carries both flaked and malted rye. ...
4
votes
1answer
262 views

Does a single FermCap addition control both boilovers and blowoffs?

I love FermCap for controlling boilovers. I add a few drops (less than recommended) as the wort comes up to boiling. It allows me to do other things during the boil to shorten my brew day. Here's ...
5
votes
1answer
1k views

What is skunking?

Doing a bit of reading about the effect light can have during fermentation & came across the term 'skunking'. What is skunking? What happens to the beer and how do you know if you've skunked a ...
18
votes
14answers
20k views

What are the most citrusy hops?

Which hops do you guys find are the most citrusy? I'm looking to create a super-citrusy IPA, and have limited experience with most hops.
5
votes
1answer
2k views

How can I bottle using corks?

After downing a bottle of Saison Dupont last night and wishing to re-use the bottle, I wondered if any home brewers have "capped" their brews using corks? The bottle looks like it might be re-usable ...
11
votes
3answers
7k views

What is Fermcap-S and what does it do?

Lately I've been doing some very large boils -- 7 gallons in a 7.5 gallon kettle. To prevent boilovers, I've been using Fermcap-s. It's great, and I've had no boilover problems, but I have no idea how ...

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