3
votes
2answers
367 views

Yeasty Tasting Pale Ale

This is already after the fact, since the batch has been consumed but... My pale ale that I made had quite a 'yeasty' taste. It still wasn't bad, though I would have preferred it to be a bit milder. ...
3
votes
1answer
918 views

For steepers, what's the easiest way to crush specialty grains?

For an all-grain or partial-mash brew, I'll go to the homebrew store and have them mill my grains for me. But extract w/grains brews are all about how short I can make them (because I'll do them on a ...
2
votes
3answers
588 views

Which malts have the highest SMM (precurser of DMS) content?

I've been scouring the internet, trying to find some kind of list of the SMM content in various malts so I know when it would be wise to do a 90 minute boil. I can't find anything, just the definition ...
3
votes
2answers
339 views

What are good ways to reduce oxygen after racking a beer?

I haven't had any problems with homebrews going stale, but I'm curious about what people do to minimize introducing oxygen in later steps of the brewing process. If you have a closed brewing system, ...
5
votes
6answers
2k views

What is the purpose of dry hopping in intervals (multiple additions)?

What would be the purpose in adding dry hops, then removing them prior to adding a second, even third addition, rather than simply putting all the dry hops in at the same time? If the answer has to ...
1
vote
3answers
2k views

How to efficiently use active carbon?

I have recently become interested in building my own home-brew water filtration unit; during my online research on the subject, I came across active carbon (aka activated charcoal). It seems like it ...
8
votes
4answers
10k views

How full can I fill my bottles?

My first few batches of beer have come out quite undercarbonated. I believe because I've been quite cautious about how far I fill my bottles up. This comment backs up my theory. How can I determine ...
6
votes
3answers
1k views

Lacto contamination in plastic fermenter = new fermenter?

Just bottled my first contaminated beer, got lazy and didn't freeze/boil the watermelon I added to a wheat beer and got lacto(?) contamination and an amazing sour watermelon beer as a result! But, ...
1
vote
2answers
710 views

dry-hopping what hops to use?

I am currently brewing a english pale ale and about to transfer from primary to secondary fermentor. I want to dry hop but dont know what people think would be the best hops to use. Any ideas or ...
4
votes
2answers
6k views

What causes cloudiness in beer?

I've brewed up a few batches of extract beer so far & all have come up crystal clear. I've just sampled my first batch of beer (ginger ale) that's come up quite cloudy. What causes cloudiness? ...
2
votes
1answer
196 views

What supplies to bring to a beer festival?

At the risk of being flagged off-topic, as this is a bit tangential to actual brewing and fermentation... It's Spring, and the beer festival season isn't exactly in "full-swing" yet, but I don't know ...
6
votes
2answers
5k views

No carbonation in the bottles?

Had to recap my bottles to fill the level up so I didn't have any explode on me. Now they have been sitting for 2 1/2 weeks. Opened one up and there is no carbonation.. is there a way to recarbonate ...
2
votes
2answers
178 views

Does no visible fermentation mean I have a bad batch?

I have a 1-gallon kit from the Brooklyn Brew Shop (don't laugh; I'm a total n00b). I have a batch of the Chestnut Brown fermenting -- but there is no visible fermentation at all. While I had the blow-...
1
vote
1answer
435 views

End of Fermentation?

I emailed this to the Mr. Beer beermaster, but I figured I'd ask here as well. For my Doppelbock 7.0, this Sunday will make it 3 weeks in the keg for fermentation. The previous beer I made was a pale ...
3
votes
1answer
1k views

Options for heating a stainless conical fermenter

I have two 15g stainless conicals in a fridge and I am building an advanced controller to heat and cool the whole mess. Some details on my blog for those who are curious. Currently I use a Fermwrap ...
3
votes
2answers
367 views

Why did my Oktoberfest turn out so light?

I recently did my first batch of beer: Oktoberfest (True Brew kit). Brewed up the wort, fermented and bottled to a T. When it came time to open I was immediately encouraged by great aroma, great ...
5
votes
3answers
661 views

Complete Ingredient List/Database?

I'm looking for an extensive database of grains, hops, yeasts, and other additives. Preferably with information like potential, SRM, alpha, flocculation, etc. I've found BeerSmith's lists, but the ...
4
votes
4answers
372 views

What does sour mash do for a sour beer?

I've only recently been introduced to the glory of sour beers, and I love them. As a club, we're going to be brewing a sour beer to be aged in oak for years to come, so I was curious to see some ...
3
votes
3answers
3k views

Do some beers really require special bottles due to pressure?

I recently fell in love with Green Flash's Double stout. I noticed their bottles feel significantly heavier than all my other bottles, and in looking online found this press release. I know many of ...
6
votes
2answers
212 views

Needs to be mashed

I recently had a debate with a brewing buddy of mine about malts that "need to be mashed". For instance victory malt is listed in Palmers "How to Brew" as being in the needs to be mashed column. I ...
2
votes
1answer
659 views

Is leaving some cider in the primary bad?

When bottling my cider (FG 1.000) I ran out of bottles and saw this as an opportunity to flavour the remaining third and try racking. I added some boiled cinnamon and clove then left it for a day ...
3
votes
2answers
211 views

How do you come up with a recipe to use for “Second Runnings”?

I recently brewed a Stone Russian Imperial Stout clone, per their official recipe in Brew Magazine. After collecting my wort, I was draining my mash tun and was saddened to see what appeared to be a ...
4
votes
2answers
381 views

Has anyone ever had problems with a 2 day diacetyl rest at room temperature?

Say 70 - 74°­F (21 - 24°C) I normally do what the books say and rest somewhere in the 60s but this means brining my fermentation freezer up to that temperature. I am mostly an Ale brewer so normally ...
3
votes
2answers
434 views

Does the length of a diacetyl rest matter?

Does a diacetyl rest for a week or more adversely affect the beer in any way? With our busy lives it's easy to forget about a batch for a few days (especially when it's in the dark recesses of a ...
8
votes
2answers
1k views

What's a balanced bittering hop for both English and American ales?

There's tons of hops out there, but I don't have the time or space to try them all, and I like to bounce between English and American ales. What's a good, balanced bittering hop that will let me keep ...
2
votes
1answer
710 views

What's the flavor profile of Bravo hops?

Have you used Bravo hops? What kind of bitterness/aroma do they confer?
4
votes
4answers
194 views

What books would help me improve at recipe creation?

I'd like to learn more about brewing, but am not concerned with the basic mechanics as I've been doing all grain for several years. What are some good books on creating your own recipes, improving/...
16
votes
6answers
23k views

What happens when beer freezes?

After a bit of trouble with a thermostat on a 2nd hand fridge, I discovered that my latest batch of bottled, ready-to-drink brew had frozen. What happens to beer when it freezes? Will the taste be ...
8
votes
6answers
10k views

Sweet sparkling cider without pasteurizing, sulphites or lactose

We've got an apple tree that produces more fruit than we know what to do with, so being cider lovers, we decided to get into brewing. Our first batch of cider was very dry so we've been adding sugar ...
0
votes
0answers
112 views

will i end up with flat beer? [duplicate]

Possible Duplicate: recapping my bottles? Will it ruin the outcome of my beer? I was wondering if my beer will end up flat no carbonation because i ended up recapping the whole batch. I ...
2
votes
1answer
965 views

What's the difference between 2-row and 6 row base malt? [duplicate]

Possible Duplicate: What's the difference between 2-row and 6-row malt? I've been brewing all-grain for several years, but have been using recipes and kits. I'm starting to develop my own ...
15
votes
3answers
12k views

How long will bottled beer last?

How long will bottled beer last without refrigeration?
2
votes
1answer
220 views

My latest batch of Must had half a dozen floating spots and low sediment, what happend?

Sequence of Events: March 21st - Boiled water and honey and placed in sanitized plastic bucket with airlock (containing sanitary solution: Iodophor). Bucket placed in basement to cool overnight. ...
4
votes
5answers
139 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
401 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
584 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: http://www.gardensofeden.org/04%20Crop%20Yield%...
8
votes
6answers
8k 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
218 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 fact ...
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
757 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 keg/carbonation ...
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 ...

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