0
votes
1answer
71 views

3/16 ID x 5/16 OD beer lines

I recently found a good deal online for food-grade beverage lines. I guess I only paid attention to the inner diameter measurements (3/16") to make sure it would fit with my existing barbed nipples ...
1
vote
2answers
2k views

What is the ginger bug, actually?

Recipes for spontaneous (wild) ginger ale sometimes refer to the starter as the "ginger bug". What is the ginger bug? Is it just an ordinary lactobacillus; is it a type of yeast? Is it something that ...
3
votes
2answers
2k views

What causes beer to have a “plastic bag burp” taste

I've noticed what I describe as a "plastic bag burp" property in some beers. In short, beer burps after drinking the beer have a slight plastic-y aftertaste. I notice this most often in home brew ...
1
vote
3answers
94 views

How to Calculate Required Priming Wort at Bottling Time?

I would like to understand how to calculate how much priming wort I need to add at the bottling stage to reach a desired carbonation. Desired Carbonation: 6 g/l Extract: 17°P Amount of fermented ...
1
vote
3answers
102 views

How can I filter out a large amount of loose sediment from my primary?

My current brew is a hard ginger beer, calling for a pound of grated ginger in my 3 gallon primary. Fermentation is slowing and unfortunately a lot of that ginger remains unsettled--the bottom 3" of ...
7
votes
3answers
2k views

Will a “pink bubblegum medicine” flavor dissipate?

I brewed a "Belgian IPA" a few weeks ago, and now that it's carbonated, I get a flavor that is eerily reminiscent of the pink bubblegum medicine that I used to get when I was sick and under 10 years ...
3
votes
2answers
143 views

Swing Top VS. Crown / Cap Performance

Is there any performance advantage in using bottles with crowns / caps vs. bottles with swing top lids? Are the swing tops more vulnerable to loss of pressure? Any links to quantitative analysis or ...
2
votes
5answers
170 views

Airlocks and long term unsupervised fermentation

I would like to start leaving beer and mead in secondary at a location that I may not be able to get to on a regular basis (sometimes not for several weeks) and have a few questions for anyone who ...
1
vote
3answers
152 views

Fermenting, carbonating and dispensing using the same (corny) keg?

I Brew In a Bag and do no-chill, space and time are limited. I just bought some kegging equipment and while looking at the Pico Brew project I noticed that one option in using their equipment is to ...
0
votes
2answers
59 views

websites that describe yeast flavors?

changing the yeast is the easiest way to experiment with a recipe. I have my first brew about a week away from bottling. so what's next? there are a ton of websites out there, and I could use a good ...
0
votes
2answers
72 views

Missed mash temp

So my mash temp, by the recipe, was 149 F. I missed it by a few degrees, at 144 F. Can I just let it sit longer, or would I have to find a way to increase the temp? This was in a Rubbermaid cooler ...
2
votes
1answer
66 views

Adding yeast at the end of a long fermentation

I just brewed an imperial stout partial mash kit and racked to secondary. The kit calls for 3 1/2 months in the secondary fermenter. Will there be enough viable yeast left at the end of secondary ...
7
votes
6answers
761 views

What about corking beer?

I'd like to start corking some of my more delicate brews. Is there a reason to switch to corking? Certain styles? And, is it difficult/recommended for a small setup? Thanks.
0
votes
1answer
57 views

Fermentation not over?Cold crash or not?

I am fermenting an ESB at 20C for 8 days. Target FG was 1.017 according to my recipe. FG on 6th day was 1.013 ,7th and 8th day is 1.012 .I am not conserned about this difference as that i still have ...
0
votes
3answers
2k views

Aggressive foam from Keg

For the record, I am using some storebought kegs, but figure you guys know more about all of this than I do. EDIT: I checked the internet and the couplers to the keg are of the sanke variety. Here's ...
0
votes
1answer
101 views

5 Gallon Metal Can

I'm looking for a 5 gallon metal can (aluminum, galvanized, etc) to store drinking water. Old milk cans will be just fine. Is there a store which sells these kind of things? I live in Irvine.
5
votes
3answers
6k views

Alternative/homemade yeast nutrient?

I forgot to add nutrient to my must when I put it in my carboy the other day (first time brewing mead). I fear I won't be able to get to my homebrew store before it's too late, so I'm wondering if I ...
5
votes
2answers
1k views

How can I ferment in a corny keg under constant pressure?

I'm thinking about switching from fermenting (primary and secondary) in glass carboys to using Cornelius kegs. Specifically, I'd ferment a 5.5 gallon batch in a 10 gallon keg. My goal is to ferment ...
2
votes
1answer
89 views

Starter quantity w/ Mr. Malty Calculator

I have an imperial stout that seems to have slowed fermentation ~ 1.040. I made a 2L starter w/ Super San Diego yeast on stir plate and pitched it at high krausen.. no decanting. Based on Mr. Malty's ...
1
vote
1answer
56 views

did I rack to secondary fermentation too early?

my first home brew, be gentle. golden malt, Rye malt ale started at 1.052, and I just racked it @ 1.022 and dry hopped it per the recipe. did I rack to secondary fermentation too early?
1
vote
2answers
86 views

What might be causing a chlorine taste?

A recent batch of grain-brewed ordinary bitter had a pronounced chlorine or TCP flavour. I used the same water treatment that usually works - boil, campden tablets, stand overnight. The recipe was ...
1
vote
1answer
162 views

Force Carbonating and Serving Kegs Simulanteously

I'm trying to come up with the most cost effective way to have kegs both force carbonating at 20+ PSI and (other) kegs being served at 10-12 PSI. Obviously, I could buy an entirely separate regulator ...
1
vote
1answer
73 views

Rose Hip Substitution

I found a recipe for a blonde ale that calls for dried rose hips and dried rose buds. I'm having trouble finding these ingredients and am wondering if there are any good substitutes. The recipe ...
1
vote
3answers
492 views

Wyeast Smack Pack did not inflate

I ordered four extracts from NB and received four Wyeast liquid yeast smack packs. There website specifically recommended against purchasing liquid yeast from them during the summer but I did so ...
8
votes
2answers
403 views

Starter and smack-packs

Is making a starter a good idea when using a larger activator pack from Wyeast? Should you smack the packet and add it to the starter, or add it after it swells?
5
votes
4answers
11k views

How do you brew high alcohol beers at home?

I've heard that brewing anything over around 14% ABV is pretty much impossible…and that achieving anything over 11% in a homebrew environment is not very realistic. Is this true? If so, how do they ...
0
votes
2answers
70 views

Can wine be made in a keg instead of bottles?

I have made bottles of red wine from grape juice kits before with great results. However, I am pretty lazy and if it's possible to avoid cleaning/sterilising/filling/corking 30 bottles on brew day ...
0
votes
1answer
62 views

What's under the keg rubber handles?

One of my kegs have a very brittle rubber handle. Them I realized that I don't know if it is just a rubber piece glued to the keg body or if there is any sort of metal underneath. If there is just a ...
1
vote
0answers
39 views

stuck fermentation/lowering acidity

I am having trouble getting a batch of wine off the ground. Its a three gallon batch of Lemon wine and fermentation just wont start. My SG is 1.09, temp is stable at 75, acidity is at 3.0 using those ...
2
votes
3answers
128 views

Force carbonation through beverage out line

It seems as though there are two predominant methods of kegging: "saturation over time" and "high pressure and shaking". I have also seen only two references to another method: connecting the Gas In ...
1
vote
2answers
679 views

Why does WLP002 sometimes attenuate more?

So I am brewing lots of bitters using WLP002. Typically, I mash a grist with around 10-15% specialty malts at 66 C and ferment at 20 C. (I use BIAB and dunk sparging.) The typical situation is that ...
3
votes
2answers
774 views

What to expect from “Mash” Hopping?

A friend and I recently threw an IPA together with the hops and grains we had on hand. We had 8oz of Cascade whole leaf hops lying around, so to spread the love, we decided to throw a couple ounces ...
0
votes
1answer
308 views

refilling 5 liter Newcastle mini keg's

Can you refill an empty Newcastle or Heineken mini keg with your own home brew? I have recently purchased a "Koolatron" 5 liter mini keg system and want to know if my empty mini kegs can be filled ...
1
vote
1answer
74 views

Lambic fermentation/aging temperature

I am anxious to start a batch of lambic, but have some reservations timing wise about the temperature in my basement currently. My basement goes from around 45 in winter (now) to 60-65 at the end of ...
6
votes
2answers
499 views

What is the difference between Caramel Malts and Crystal Malts?

They are not always one in the same. I believe the process for making them are slightly different as well. I just don't know what that difference is. How do they differ? Where are they made?
0
votes
2answers
87 views

How long does wine take to de-gas without much agitation

I've made a few batches of wine and they seem to turn out alright except for being extremely frothy. I think in the past I've made the mistake of exposing my wine to oxygen when trying to agitate the ...
0
votes
2answers
216 views

20% sugar, water and yeast brew smells awful quickly, how to fix?

I've got one complete, and one brewing batch of this "Alcotec Vodka Type Spirit" ...
1
vote
1answer
203 views

Are plastic mini kegs worth their while?

When using a plastic mini keg does the beer come out well and how many times can you re-use the plastic bottle's ?
2
votes
2answers
317 views

Mash Tun vs Lauter Tun

I've heard of both for very similar uses. What is the difference between a mash tun and a lauter tun? Or more generally, what is the difference between a mash and a lauter? I found this wiki article ...
0
votes
1answer
43 views

Step Infusion question

In the most recent Zymurgy, there is a recipe that involves step infusion mash. It's not quite explained how to get the wort off the grain. So I was wondering how a step infusion mash works? I ...
2
votes
5answers
403 views

First brew… 1.010 gravity in 72 hours?

I'm in the middle of my first brew and I'm having some issues. Not sure if I have completely ruined this thing or what. Heres the deal... During the process, everything went pretty much as planned ...
4
votes
4answers
130 views

“Dry hop” etymology

What exactly the "dry" means in the "dry hop" expression ? Does it refers to a dry flavor of hop in beer? Or because the hops were added to beer in a dried form? Could it be called or explained as ...
8
votes
4answers
878 views

Any People with Celiacs Tried Clarity Ferm?

There's been a lot of discussion around Clarity Ferm, and it's ability to break down gluten in beer. The manufacturers just say it makes "gluten reduced beer", but Omission and others uses it to make ...
2
votes
1answer
120 views

Troubleshooting wild pours from kegerator

I recently bought an Igloo 6 ft^3 kegerator as my first venture into kegging. It worked very well the first day but has been pouring wildly ever since. The beer line is 4.5 feet of 3/16" PVC; based ...
3
votes
2answers
107 views

Spunding CO2 from 3 keg fermentors

I'm starting to ferment in kegs, and want to naturally carbonate my beers by using a spunding valve. My batches yield 3 kegs, and I'm already using a 4º keg to aerate them after no chill and after the ...
7
votes
3answers
4k views

What does a 0 minute boil time mean?

I have a recipe that calls for an ounce of hops at 0 mins. boil time, any idea what you would do here? Typically, after a my 60 minute partial boil is complete, I take the pot off of the stove ...
7
votes
5answers
7k views

Do I truly need a wort chiller?

I am on the fence with this one. Is there any reasons other than "Shorter brew day" or "contamination worries" for using a wort chiller? I brew 2.5 gallon batches of wort in my pot, and either 1. ...
0
votes
3answers
67 views

Can you use tincture method to infuse fruit?

Does anyone know anything about Tincture? I know adding fruit to beer can be unsanitary. Would it work to Tincture fruit and add to my brew secondary?
1
vote
1answer
30 views

What is the correct gravity for white wine?

Bought a Youngs u Brew 7 Day wine kit. Similar to this: https://www.thehomebrewcompany.ie/winebuddy-sauvignon-blanc-30-bottles-p-532.html The instructions says that I should only bottle when the ...
3
votes
1answer
74 views

Corny kegs: Is there a difference between the in coupler and the out coupler?

I have black and grey couplers, one says "in" and the other says "out", but they look exactly the same to me... Does it matter if I use them indiscriminately for gas in/beer out lines?

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