2
votes
1answer
58 views

Yeast plate not showing single colonies

Why do my yeast plates end up looking like this? And not this? My yeast plate is composed of wort + agar.
1
vote
1answer
48 views

Vigorous secondary fermentation after fruit addition

I've racked my beer to a secondary fermentor and added about two liters of watermelon juice. I placed the airlock on as I always do during secondary fermentation but the fruit sugar is causing a ...
0
votes
1answer
63 views

Adding Apple/Caramel to Brown Ale

Fellow home brewer here with a question. My buddies and I are looking at making an Apple Caramel Brown Ale for this fall but are having trouble agreeing on a way to add the apple and caramel. We'd ...
1
vote
3answers
168 views

Forgot My Fermenting Brew for a Month!

I was planning to bottle my beer before leaving for a trip, but my friends being here distracted me and I totally forgot about it until today. I moved it to the bottling bucket and drew off a sample ...
2
votes
1answer
74 views

Where tanins are good in beers?

Although tanin gives an unpleasant astringent effect in beers, in wines - also, but - it is known as antioxidant and protector against UV light. So, in beers can tanins also be welcome at least ...
1
vote
1answer
60 views

Dry-hopping creates CO2 pressure

I'm conditioning an IPA. After 2 weeks in primary and 2 in secondary all activity had ceased. Then I dry hopped fairly modestly - 75g or so - and 2 weeks into that the thing seems to have gone CO2 ...
0
votes
1answer
27 views

Where to put sugar during recipie editing on brewersfriend?

I'm putting recipe on brewersfriend and I want to add sugar at the end of boiling. My question is in which section should I put it? Fermentables (as late addition) or Other Ingredients (but it won't ...
1
vote
2answers
131 views

Best way to clean moldy fermentation bucket

I've just had a major house move. During the move, I noticed my fermentation bucket had developed mold. Quite large mounds (to me anyway) of perhaps 0.25in diameter, in the corner of the base. Clearly ...
1
vote
1answer
86 views

How often can I rack?

Okay, so I made a really sweet mead with 18 lbs clover honey, so it's pretty dark. Do you have to rack more often to try to clear meads with more honey? And also, how often can I rack, and how many ...
1
vote
1answer
97 views

Natural hard cider from Apples to Alcohol no additives. Is this possible?

I juiced some apples, took off all the sediments from the top, placed those in my brew bottle, and poured the fresh made apple juice in. (I made it as sloppy as I am explaining it.) I then poked a ...
1
vote
1answer
51 views

Can I move a keg that has been lagering?

Let's say I've been lagering a keg for a good couple of months. The cold has cause all the precipitate to settle at the bottom of the keg and I've got crystal clear beer! What happens if I move this ...
1
vote
1answer
27 views

Recommended Damson Recipe?

has anyone got any tried and approved recipe's for a wine or infusion that uses damsons? I've just discovered a free source whilst foraging yesterday. Many thanks!
1
vote
2answers
76 views

Partially-covering kegerator

I am new to kegging and I am trying to build a kegerator. I am short on living space so I am considering a particularly low-footprint concept. My question is: what do you guys think about this concept ...
1
vote
4answers
491 views

Safest way to heat an (enclosed) fermentation chamber

The topic of keeping a constant temperature inside a fridge fermentation chamber/keezer/kegerator appears to pop up regularly. Using a dual temperature control (in my case an STC-1000) there are ...
1
vote
2answers
43 views

Breaking down liquid malt extract

I've been brewing 2 gal batches of beer from extracts like Mr Beer. Their LME packets are only 8.8 oz. Can I take a 3.3 lb. can, dilute it with a sufficient amount of water and divide it up into 6 ...
0
votes
1answer
37 views

Testing specific gravity before bottling

I brewed a batch of beer about 3 weeks ago, and I was told to test the gravity prior to bottling to make sure it is ready. My question is, will I do any harm by opening the fermentation bucket in ...
1
vote
3answers
51 views

Pin lock dip tube requires multiple o-rings?

I use pin lock kegs, and until now all of them have been Firestone/Spartanburg. I recently received a Cornelius brand three-gallon pin lock keg. The post threads on this keg are different from all the ...
1
vote
2answers
91 views

Effects of Over Carbonation

I keg my beer and use force-carbonation to carbonate it. Does anyone know if there are any negative consequences to over-carbonating the beer, other than excessive foaming? Are there any long-term ...
1
vote
3answers
219 views

I used too much malt. What should I do? Suggestions how to salvage?

So, I need advice how to salvage my beer. I intended to make 5 gallon batch of IPA. I had ingredients for two batches of beer on hand and I accidentally added 3 extra pounds of dry malt extract to my ...
0
votes
1answer
37 views

Time for Hydrolysis/Hydration of CO2

The 'quick carb' (high PSI, shake keg/CO2 stone) vs. 'low and slow' carbonation ("set it and forget it") debate seems to be hinged on the issue of CO2 hydration/hydrolysis (not sure which, will ...
8
votes
1answer
115 views

How To Successfully Untie a full bag of grain.

I buy full sacks of grain, and over the past 10 years it's always been hit and miss getting that string that ties the bag close to unwind. If you get it just right the string unwinds with a gentle ...
0
votes
1answer
46 views

My bottle is leaking CO2 Idk if it is the bottle or the cap

I am new at brewing, and i am having some problems trying to keep my beer carbonated. I am using twist off 12oz bottles with regular crown caps. can somebody please tell me if there is a certain ...
3
votes
1answer
108 views

Adding flavouring to fermented cider

I have almost finished the first fermentation of my 2nd cider kit, I took a SG reading yesterday and it comes in around 7% (1.064 > 10.11). While I have no problem with it being strong, this and the ...
1
vote
1answer
80 views

How to get a feel for the numbers involved in brewing

So I drink a lot of beer (go figure) and I try to characterize it each time. How much carbonation there is, what color it is, mouth feel, what specific flavors are involved, how hoppy it is, how malty ...
1
vote
5answers
93 views

Where do I start reading?

So I want to learn to brew beer. I constantly try new beer, and try to dissect all the flavors involved. The next logical step in my love of beer seems to be trying my hand at brewing. I should ...
1
vote
1answer
83 views

My ginger beer is a thick sludge. Where might I have gone wrong?

I'm a novice fermenter who loves ginger beer, so I thought I'd try to make my own. I ordered some ginger beer plant from these guys and followed their guide: http://www.yemoos.com/gingerbeerguide.html ...
0
votes
1answer
105 views

Maximizing fruitiness from WLP002

I am looking to reproduce an incredible fruity aroma and flavour from a recipe I made a year ago. Looking at the recipe I am guessing it may be from the yeast. 3lb 2row 1lb Rye .13oz nugget @ 60 min ...
2
votes
1answer
145 views

Making a French Cider

Ahoy! I've been making ciders for last year (with more experience on beers and meads). Two things happened. I tried a french cider couple a month ago and I liked it to the point, that I won't mind ...
0
votes
3answers
69 views

Think my fermentation is stuck

I brewed my 5th homebrew this Saturday, an all-grain American stout. By Sunday I had very minimal bubbling. Monday there was a bit more but far less than my previous batches. Today there are none. ...
2
votes
2answers
74 views

Krausening / Pitching Actively-Fermenting Wort

I heard on one of the old Jamil shows that pitching actively-fermenting starter is a good way to get noticeable but subtle yeast character in a beer. You need to start with an adequate amount of ...
1
vote
1answer
122 views

Accidentally stopped fermentation: how to restart?

I have 2 separate gallons of apple cider on they go, they were started about a week apart, now like the donut I am I have stopped the wrong one by adding 5ml sodium metabisulphite it has stopped it in ...
0
votes
2answers
137 views

Vodka / Gin production without a still, in the UK

So I have recently been looking into making my own vodka and/or gin. The laws around producing drinks like these in the UK don't see, very clear, so I was hoping someone here had more experience in ...
0
votes
3answers
67 views

Racking flavour - too strong?

i'm about to rack off my first batch of full-grain IPA. It's a small batch that has been fermenting about 14 days in a demijohn. I tasted some briefly when racking and it tasted very strong which is ...
0
votes
3answers
193 views

Where to find clear glass beer bottles?

Can't seem to find any 12 oz clear glass beer bottles (without caps) online anywhere. Other ideas?
3
votes
2answers
161 views

Kegging with no fridge

I just got my first keg and am hoping to get on without forking out for a fridge as well. I probably should've asked this before investing in the keg, but here we are. Anyway, is it possible to ...
1
vote
2answers
34 views

Using a bottle rinser with 500ml PET bottles

just a quick question regarding the use of bottle rinsers to clean out 500ml PET bottles. I'm looking at this bottle rinser here: ...
1
vote
3answers
45 views

Necessity of Fermentation Temp Control while Brewing in Rural Paraguay?

I'll be brewing for my second time in Paraguay and have a quick question in regards to the summer conditions down here. How important is it to maintain the fermentation yeast temperature range after ...
3
votes
3answers
113 views

Stubborn residue in my bottles

I've been brewing for a couple years now, and lately my bottle collection has been more and more difficult to keep clean. I've always been thorough about rinsing the bottles with hot water ...
0
votes
0answers
59 views

Regarding Co2 in my keg

Just kegged my American Stout last night. Gave it a little agitation at 30 psi, then left it at serving pressure around 8-9psi. First taste, it's great! the only slight thing i notice i can only ...
2
votes
3answers
50 views

Achieving the Expected SG from a Beer Recipe

I've recently been looking at all-grain brewing and noticed that the recipes tend to have a wide variation in the expected final specific gravity after fermentation. I was wondering how you manage to ...
1
vote
1answer
68 views

Should I use beer gas to dispense carbonated kegs?

Suppose I have a keg of carbonated beer and a kegerator. Can I hook the keg up to beer gas (nitrogen, CO2 mix)? Would this affect the beer in any way, or would I have to carbonate with the beer gas to ...
0
votes
1answer
47 views

Sour Starter From Dregs

I bought Nordic Saison from Hill Farmstead and loved it. I have a Saison recipe that I really like and I want to try and sour that. I took the dregs from a 750ml of the Nordic and threw it in a small ...
0
votes
1answer
88 views

Using pressure barrels for carbonated larger/cider?

I was wondering if there was a way to get alcohol in my pressure barrels (those £25, 23l types) to be carbonated similar to shop bought largers and ciders. I've completed my first brew which was a 40 ...
6
votes
1answer
62 views

Homebrewing Soda, Safety Concerns

I wanted to try making my own soda this summer, and finally got around to it 10 days ago. Here's the thing. I didn't have/use any specialized equipment. I boiled water with sugar ~15 minutes, and ...
0
votes
1answer
81 views

Kegging process and serving PSI

I'm now the proud owner of a corny keg. I just have a couple of questions about carbonating the beer and then what to do during / after serving. As far as I'm aware, to carbonate the beer I just need ...
2
votes
2answers
108 views

Sweeting and Bottling a cider/cyser [duplicate]

I fermented 5 gallons of cider from 1.044 to 1.0. It's very tart, so I want to add 2 lbs of honey to sweeten it up. I also want to bottle it with some carbonation. How do I prevent the honey from ...
0
votes
1answer
55 views

Preparing yeast for secondary fermentation

I have a barleywine in progress that seems to have stalled around 9% ABV with some residual sweetness I'd like to try and reduce. After 2.5 weeks in primary all activity had stopped so I racked off ...
1
vote
3answers
116 views

Bottle Conditioning with Saison Yeast - Any adjustments to priming sugar necessary?

I have 6 Saisons brewing, three using Wyeast 3711 French Saison and three using Wyeast 3724 Belgian Saison. The final gravities on these have been my lowest ever for any batch of beer. The 3711's ...
2
votes
1answer
49 views

Mash Boiler – What's a good boiler?

i'm new to the brewing game and am currently waiting for a few whole grain brews to come of age. One thing i'd like to do is purchase a larger mash boiler and dedicate a bit of space in the shed for ...
0
votes
2answers
42 views

Hops to put in a golden ale to give a big hit of hops

Im looking to make a golden ale from a kit but I want it to have a massive hoppy hit when you take a sip, any ideas on what type to add and dates before bottling?

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