3
votes
2answers
1k views

IBU rate of Sierra Nevada's “torpedo”?

I am preparing to start a season of working up a solid, reasonably priced All grain American Ale on the brink of a high gravity beer. Sierra Nevada's Torpedo balances sweet malt nicely against a hop ...
6
votes
1answer
251 views

Small Space & Apartment Brewing: Diacetyl Rest

When brewing a lager in an apartment, you will most probably use a small refrigerator for the lagering process. If the refrigerator does not allow you to choose the exact temperature, but instead you ...
3
votes
1answer
231 views

Single stage/ two stage for all grain?

I into my 3rd generation of homebrew ideology and need some input. At first, I was a dedicated workhorse of the early microbrew scene, constructing a a welded stainless 10 gallon outfit in my ...
6
votes
1answer
193 views

What is conversion?

While answering another question, about mash temperature, the question about conversion and how long it takes came up. So what is conversion? I think we all know its the process of enzymes converting ...
3
votes
2answers
448 views

Harvesting commercial yeast

Which commercial beers (local and/or national) are bottle conditioned and still have viable yeast? Also, what do commercial brewers do that renders the yeast unusable (pasteurization, filtering, ...
5
votes
3answers
660 views

Dry Hopping and Crash Cooling

Should I crash my beer first and then dry hop, or should I dry hop for a week and then crash cool? My thoughts, I should crash cool and then dry hop. Reasons: Less likely to loose aromas at ...
5
votes
2answers
4k views

What do I do about beer coming out my airlock?

Brewed a Northern Brown extract kit on Saturday, hit the target OG. Pitched yeast a little cold (63F), but activity was in full swing by yesterday morning. Woke up this morning (Monday) to find that ...
4
votes
1answer
255 views

Caramel/Crystal malts and Steeping

Does any grain/malt that's name begins with "Caramel" or "Crystal" mean it is able to be steeped to extract the aroma, color and flavor? I am referring to grain/malts like Carapils, Caramunich, ...
2
votes
2answers
2k views

Insulating My Mash Tun

I have a pretty typical converted keg mash tun. Over the course of a sixty minute mash it loses 8-10º F. My previous mash tun, a converted cooler would only drop a few degrees and I would like to be ...
8
votes
3answers
3k views

How long will a keg keep?

We're brewing faster than we can drink. Right now I've got 3 kegs on tap, 1 (primed) keg sitting in the garage (very cold), and 9 carboys ready to be kegged. My question is this -- how long will a ...
5
votes
2answers
184 views

Getting Consistency

I have a few recipes that I want to reproduce exactly the same every time I brew them. The ingredients are always the same, but many things affect the final outcome. As an all-grain brewer, what ...
8
votes
3answers
1k views

Pellet Hops spilled out of bag in secondary. Advice?

My hop bag came undone in my secondary while dry-hopping and now I have pellet hops directly in my beer. What is the best way to filter out the hops for bottling?
10
votes
2answers
3k views

Corny keg that won't hold pressure.

I have a corny keg that won't hold pressure unless it's kept at constant pressure at around 10 - 15 psi which apparently is enough to compress the seal against the opening of the keg enough to stop ...
4
votes
3answers
2k views

Ohio Laws on starting my brewery

I want to start a small brewey in my town in Ohio. Nothing huge to start. Does anyone have any advise for me as to equipment that I have to have or can I just use homebrewing equipment to start? ...
9
votes
2answers
2k views

Cleaning difficult krausen ring off Better Bottle

My latest brew has left a ring from the krausen just past the neck of my Better Bottle. I am on my third soak with a little bleach and warm water. Usually this does the trick, but I'm almost thinking ...
5
votes
3answers
343 views

moving a better bottle carboy

So, just out of curiosity... if I wanted / needed to relocate my primary fermentation carboy to another area of the house, what would be the safest way to do this, without risk of infection? I know ...
4
votes
2answers
602 views

Using Granular Yeast in a Lager

Will dry yeast do any good when brewing a lager or is it necessary that you use a liquid one? I am talking about making some kind of starter with the yeast, not just pitching it into the fermenter. ...
3
votes
1answer
809 views

Weed Aroma/Flavor?

I have noticed in some beers, (nugget nectar, dbl. trouble, founders harvest and sublimely self-rightous ale in particular) an aroma/flavor of marijuana. I think Columbus/Tomohawk hops have somthing ...
9
votes
1answer
824 views

How long does 5lb of C02 last you?

I can never get a grip on how often I'll need to refill my C02. Sometimes it seems to last forever other times it seems very quick. In general, if you are just using C02 to pour, how many soda kegs ...
3
votes
1answer
458 views

Continental Pilsner Malt

What does the term "continental" mean when referring to malts? I have seen that term used before, mainly when sourcing pilsner malt. Is it just a different way of saying pilsner malt that has been ...
11
votes
2answers
408 views

What is attentuation?

What is attentuation? How does it effect beer flavor and quality? How is is calculated and why do I need to know it?
4
votes
2answers
2k views

WLP001 v. WLP051

WhiteLabs provides these two great American Ale yeast strains (among others). WLP051 (California Ale V yeast) and WLP001 (California Ale Yeast) What are the differences in these two strains and what ...
6
votes
2answers
4k views

Crushing malt without a mill

What's the best way to crush malt if you don't have a mill at home? How much malt would you venture to crush that way?
6
votes
5answers
4k views

Airlock Alternatives

Imagine that brew-day rolls around and you find yourself without an airlock for your carboy or bucket. What other things can you use in it's stead? Further imagine that you do not have the ...
5
votes
0answers
45 views

[Meta] Down Voting [closed]

We encourage you to vote on every question and answer as you see fit. In an attempt to make every question and answer better for the community, please leave some sort of feedback via comment when ...
9
votes
1answer
2k views

Massively Over-Carbonated Beer…What Do I Do?

Okay, so I made a mental error tonight when I was bottling and put 5 gallons worth of dried malt extract into 2 gallons of wort. I didn't realize the mistake until I had everything bottled. So now ...
16
votes
1answer
10k views

[WIKI] How Do You Calculate Original Gravity?

This is a community wiki post. Anybody with more than 100 reputation can edit it. You may also post your own answer. I get no reputation if you vote the question up or down, however, please vote up if ...
8
votes
10answers
17k views

Using Grolsch “Premium Lager” bottles for bottling

In my first bottling, I decided I wanted to try using half normal reused glass bottles with new bottle caps and half reused Grolsch beer bottles. Probably the worst part of the process was having to ...
7
votes
3answers
2k views

Should I purge my carboy with CO2 before racking to secondary?

I'm thinking this might help prevent oxidation.
7
votes
2answers
354 views

Should I worry about CFLs (Compact Fluorescent Lamps) skunking my beer?

Particularly when racking from primary to secondary and then again into the keg.
8
votes
3answers
1k views

How do you get the bag of hops into the carboy and then remove it?

I always have a difficult time getting the hops in the carboy and then removing it when dry-hopping. What's the trick?
11
votes
9answers
4k views

Is it important to weigh down a hop bag for dry-hopping?

If so, what kind of weight should I use? Should it be enough to sink the bag to the bottom of the carboy?
6
votes
2answers
781 views

Should secondary fermentation be the same temperature that primary was?

Or is it okay for the secondary fermentation to be colder than primary?
5
votes
3answers
244 views

What about opened LME cans?

Most LME come in 3 pound cans, which is a quite large quantity if you want to add just a little to your wort, just one pound for example. It's a shame to throw away the rest. If I open a LME can and ...
6
votes
5answers
177 views

Help With Hops…

I generally understand the grain side of things, but I can't get my head around hops. Given the variety and choice, how do you go about selecting what hops to use and how much of each hop...? Are ...
5
votes
4answers
596 views

Brew Fail Diagnosis Help

My first homebrew just reached the point where I can drink it about a week ago. I used a wheat extract (Edit: It was this Munton's Wheat) and it turned out drinkable, but not good. It tastes nothing ...
5
votes
3answers
684 views

Dual Faucet Kegerator and kegs

I am looking for a good dual faucet kegerator for home brewing. I brew in the normal 5.5 gallon batches. I am wanting to move away from bottling and into kegging, and I really want to be able to do ...
12
votes
3answers
4k views

Using honey in beer

This thread is not actually one single question, but a number of different ones. When calculating sugars used in the wort, how much sugar does honey contain? Is it closer to dry malt extracts, raw ...
3
votes
3answers
3k views

Brew in a bag (BIAB) material

Where can you buy and what type of material have you made a BIAB with? Specifically: -Name/brand/type of material -Mesh size -Dimensions of raw material and final bag
5
votes
2answers
774 views

Copper versus Stainless for Jockey Box

Not having room or budget for a kegerator at the moment, I am considering building a jockey box for kegging homebrew. There are a lot of plans on the internet for building your own, including ...
11
votes
5answers
5k views

What would cause yeast to fail to flocculate?

I am using WLP002 - English Ale Yeast - in my current batch, a Young's double chocolate clone. According to the manufacturer's product page, this yeast is highly flocculant. The beer remained in the ...
3
votes
2answers
832 views

Pellets, Plugs and Whole Hops

Hops come in three formats pellets, plugs and whole-leaf. Plugs are whole leaf hops that have been compressed into a little cake usually 0.5 ounces in size. What are the ups and downs of using ...
4
votes
1answer
273 views

Using hops after fermentation

Let's say you have already put your beer into your fermenter and you decide its taste is not hoppy enough. So you start out to add some more hops into it. One way to dry hop, but I will not expand ...
6
votes
5answers
673 views

Beer and Cupcake Pairings

I'm holding a beer and cupcake pairing party and I was looking for beer recommendations. The cupcakes include the following flavors: red velvet, strawberry shortcake, vegan chocolate and peanut ...
1
vote
2answers
509 views

Beer Pairing: Stuffed Shells with Tomato Sauce

I'm making shells tonight, stuffed with ground beef, celery, onions, parmesan, ricotta, and breadcrumbs, topped with tomato sauce and mozzarella. What style of beer, or individual beers themselves, ...
7
votes
8answers
438 views

A good style for first batch?

I've brewed beer with other friends, but never on my own. I'm certain my first batch will have multiple issues. Most of my buddies started their firsts with Porters and Stouts. Any other ...
4
votes
5answers
2k views

How can you tell if a propane burner is large enough for boil?

Any idea on what BTU, PSI, etc. would be acceptable for 5 gallon boils? I've been looking around at turkey fryer's but I don't know if they'll pump out enough heat. Recommendations? PS: I'm trying to ...
10
votes
2answers
13k views

What is the conversion rate between dry malt extract (DME) and liquid malt extract (LME)?

Say I have a recipe that calls for 5 lbs of LME. How much DME would that be?
5
votes
5answers
368 views

Small Space & Apartment Brewing: Cellaring

Given the limited space of an apartment, where do you store your homebrew before drinking? Do not consider budget to be a factor. This is the eighth question in a series of discussions about ...
5
votes
1answer
185 views

Small Space & Apartment Brewing: Packaging

Given the limited space of an apartment, how do you bottle & keg? Do not consider budget to be a factor. This is the seventh question in a series of discussions about small-space brewing. ...

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