4
votes
2answers
802 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
2k 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
530 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
631 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
296 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
555 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
922 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
898 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 3....
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
20k 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
320 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
474 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
534 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 ...
2
votes
3answers
480 views

Homebrew Calendar/Planning Software/Site?

Does anyone know of a solid application for pre-planning your homebrews? I have a really tight schedule, and determining when to start a batch can be a real hairball. There are lots of variables and ...
1
vote
1answer
416 views

Final Gravity A Little Off

I am at day 12 of my first brew from a True Brew Belgian Ale. I checked the gravity at day 6 (the kit said I could be ready to bottle after 7 days even though everyone says let it go for a few weeks)....
2
votes
1answer
1k views

What does scorched wort taste like?

I just did my first batch on a campchef propane burner http://cascadeclimbers.com/gear/hiking/product/Camp-Chef-Yukon-Stove.html Problem is that in the during the boil it never crossed my mind that ...
2
votes
2answers
514 views

Is it better to make yeast slants from a bottle after single stage fermentation or from the primary?

I am considering making some yeast slants to try to start a little bit of a yeast bank. In my research i have read about folks making a starter from the yeast in the bottom of a bottle conditioned ...
5
votes
4answers
2k views

Common practices for adding liquor to homebrew?

I'm thinking about introducing sambuca (maybe grappa) into my next homebrew. What are the common practices for adding? secondary? bottling? Recommendations for getting the "right" amount without ...
4
votes
3answers
1k views

Beer calculators and batch/boil size with late fermentable additions

It seems to me that the calculator that I have been using for my recipes (Beer Calculus) allows me to change my batch size, but does not let me adjust WHEN I add my fermentables, as to allow for ...
4
votes
2answers
267 views

Measure water before or after adding Malt Extract?

I just started doing a trial run of my first batch and I had a question. I have a kettle that holds about 6 gallons. If my batch size is to be 5 gallons and we assume 1 gallon will boil off, then ...
6
votes
5answers
2k views

Effect of boil size on IBUs

I have the following recipe on beercalculus: http://hopville.com/recipe/551364/belgian-pale-ale-recipes/wedding-belgian-ipa-2011-03-06-version beercalculus (along with most IBU calculators), ask for ...
5
votes
2answers
577 views

How can I use my oven to sanitize equipment

I want to sanitize and dry off my plate chiller using my oven. What temperature do I need to set the oven to, and how long do I need to hold that temperatures for?
6
votes
3answers
2k views

How to clean grain bags?

I did a partial mash tonight, and I want to reuse my grain bag for future uses. I tried to rinse it out, but pieces of grain are still in there. What do you guys do to clean it out fully? Throw it in ...
6
votes
2answers
1k views

Is a cider-like smell a bad sign in a culture of beer yeast?

I started culturing yeast from a La Fin Du Monde bottle about 3 days ago. I have since stepped it up to a 2L container about half full of wort. I have been very careful about sanitizing everything ...
0
votes
1answer
174 views

How should I combine grain and hot water when doughing in [duplicate]

Possible Duplicate: Should the grain or strike water be added to the mash tun first? Should I add water first, then grain? Grain, then water? Both at the same time? I'm worried that adding ...
0
votes
2answers
2k views

What BJCP category does this breakfast stout fall under?

Into what BJCP category should I enter this beer for competition? I think I have to enter it in 21A - spice, herb, or vegetable beer - due to the use of cacao nibs, coffee, and bourbon. The ...
1
vote
1answer
190 views

Western Australia: 2 weeks in the Wort - is this too long in summer time?

Usually in summer in WA I can bottle my beers within one week of placing the ingredients in the wort (plastic fermenting bucket with airlock). This is due to the average temperature being 25-30 ...
4
votes
6answers
14k views

Does yeast choice matter as much in ginger beer?

I'm about to brew a ginger beer and was wondering if the choice of yeast is as important in a ginger beer, where the ginger dominates the flavour. I've got the yeast-under-the-cap packet and a US-05 ...
9
votes
4answers
9k views

Tips for making Cider from apples

I have an apple tree full of fruit this year. Having brewed my own beer for years now I gather I have all the right gear to brew cider. My question is, can I brew cider from my apples and how would I ...
5
votes
2answers
157 views

Does wood affect final gravity readings?

For beer aged either in oak barrels or on oak chips/cubes, does the contact with the oak noticeably affect final gravity, and if so, what is the direct cause?

15 30 50 per page