1
vote
1answer
178 views

How many volumes CO2 will push out a champagne cork?

I'm bottling a mead to pass out around Christmas time. I know mead isn't traditionally carbonated, but I want that satisfying cork pop and super effervescence. I have a floor champagne corker and an ...
1
vote
1answer
40 views

Recycling Screw-top Bottles for Homebrew

With my budget being somewhat limited I can only really afford to put my wine into sanitised used bottles from store bought wine, rather than proper bottles with corks. My main concern is oxidation ...
2
votes
1answer
352 views

Calculating alcohol percentage after diluting with a sugar syrup

I am making Limoncello, I have added 8 lemon zests to 1 liter of 96% alcohol and put everything in a big glass container. After 1 month I started making the real liqueur by diluting the alcohol down ...
3
votes
2answers
55 views

Sour Ale With Pedio but Without Brett

In planning for a sour ale with peaches and apricot, we did a bit of research on the microorganisms typically used for making sours and put together a recipe for a fairly basic pale ale with ...
2
votes
1answer
103 views

Should i use the syphon or tap?

I have recently started homebrewing, and my very first batch is a batch of cider that my wife requested I add raspberry and lime flavours to. My question is, my brewing tub has a tap fitted about ...
1
vote
3answers
100 views

Making a Modified Fat Tire Clone

This may be too specific but I will ask anyway. I love Fat Tire but would like to modify a little. The holy grail of beer would be a Fat Tire but more biscuit, more toasty caramel taste and fuller ...
5
votes
1answer
132 views

Why does my beer keep getting better the longer I leave it to rest?

I was amazed at how much better my home brews are getting from just leaving them be? Why is that? How exactly can the flavour of beer improve by just leaving it alone in a non-reactive container? I ...
0
votes
1answer
41 views

Is yeast cell count a constant function of starter size?

Does the size of a starter always dictate the cell count of yeast irregardless of how much yeast you started with (ignoring other factors such as aeration, wort density etc)? For instance let's take ...
1
vote
2answers
72 views

Keep Homebrew Fresh

Just syphoned a youngs 30 bottle kit into a plastic 5 gallon fermenter. How should I store this to stop it going bad? What's the highest temperature it can be stored at safely? and how can I ensure ...
3
votes
2answers
128 views

Is Amber Malt suitable to use as a primary grain?

Wikipedia says about Amber Malt the following... Amber malt Amber malt is a more toasted form of pale malt, kilned at temperatures of 150–160 °C, and is used in brown porter; older formulations ...
0
votes
1answer
62 views

Affordable hops in Europe

Where can I find affordable hops in Europe (Belgium, France or Hungary would be best)?
3
votes
1answer
133 views

Conical verses flat based fermenters

Just to ask what is the general feeling of using a "Conical" fermenter rather than a normal flat based fermenting barrel.? I realize that you cannot ...
1
vote
1answer
49 views

What to do when american wheat ale turned out to have too high extract?

I used to have a problem - too much water due to extracting every last bit of sugar. That gave me 90% to 95% efficiency, but also it was a lot of work to boil it down to manageable and usable amounts ...
0
votes
2answers
35 views

can you suggest a recipe for these hops and fermentables?

I can only find German pilsner malt for brewing in my country. I can find fuggles, saaz, brewers gold, cascade, Syrian,target 2014,HALLERTAU HERSBRUCKER types of hops. and I can find most common ...
0
votes
1answer
64 views

No air lock activity [duplicate]

I am brewing a Black Rock..."Miners Stout" . and it's been nearly a week in the fermenter with none to very little movement in the airlock. ! Seems odd as to all the other stouts that I have brewed. ...
0
votes
1answer
57 views

Off smell in my mead

I recently started brewing mead and during my first racking I noticed a chemically smell that had a alcohol vinyl smell. I can't figure out if my mead has turned or not. I did another racking today ...
2
votes
1answer
84 views

What would cause bottle-carbonation to fail?

I made a Hydromel (beer-strength mead) around 5% using champagne yeast. After fermentation I split it into a few small batches... some I added ginger, some I added orange zest, some remained ...
1
vote
1answer
86 views

A 15 gallon batch with two 10 gallon mash tuns

I need to split a 15 gallon batch of beer three ways. The brew is going to be an Imperial Stout, and the 5 gallon recipe calls for 20lbs of grain (60lbs for 15 gallons). Between the three brewers we ...
2
votes
1answer
101 views

Cooling the wort without an ice bath

I have been cooling my wort after all the boiling by simply taking it off the heat and waiting two to three hours. I have now seen a few places where they use an ice bath to cool the wort much ...
3
votes
3answers
102 views

Do I really need to clarify cider?

I have 2 one gallon batches of cider that have been fermenting away nicely for a month. They are Motts 100% natural cider with no preservatives. I used Nottingham, hoping to get a little residual ...
2
votes
7answers
134 views

How Long to Dry Tubing After Sanitizing?

I use Five Star's iodophor sanitizer. The instructions say to let equipment fully dry before using. This seems almost impossible for plastic tubing. Even after a couple of hours there is still ...
-2
votes
1answer
53 views

Need some carification on my ingredient choices and hop boil timing

Want to make a simple high gravity single hop ipa. Will this recipe work? 10 pounds DME Amber 1 pound Crystal 40l steeped 45 mins 1 oz Citra hops start 60 mins 1 oz Citra hops 45 mins 1 oz Citra ...
-1
votes
3answers
106 views

Doubling my beer volume

hi guys i'm very new to this beer brewing business. ill be be having a small party this weekend, I'm short on beer, So I'd like to know how do i go about doubling my alcohol volume when diluting it ...
1
vote
2answers
316 views

Cider smells like nail polish remover (acetone). Tastes like juice, but also like it smells

Probably about halfway through fermenting a cysor (apple-honey). Smell is strong. Have a few carboys on the go, and only one has gone 'off' this way. Anyone know what happened or if a correction is ...
2
votes
3answers
108 views

Are my carboys going to break when my outdoor cider brew freezes?

No room to bring them inside. Thinking that leaving extra room for expansion, like 3/4 full carboys might be safe. Also considering wrapping in a tarp for insulation, and hoping the heat from ...
5
votes
0answers
67 views

Has anyone ever tried soaking grains in bourbon instead of water before smoking malt? Any advice is appreciated too

I'm going to brew an applewood smoked Märzen and upon doing some research I found some brewers have sprayed their malt with bourbon instead of water during the smoking process to keep the grain moist, ...
1
vote
1answer
72 views

Alcohol tolerance of wild yeasts

Here's a question... I have made a cider with wild yeast (whatever was on those apples), and after fermenting it out, I used the same yeast to ferment a session mead (OG~1.060, FG~1.004, ABV~7.3%). It ...
1
vote
1answer
148 views

Should I use Fermaid-O or Fermaid-K while fermenting mead?

I've been making a mead for last two years, and a huge supporter of staggered nutrients additions to mead where you use Go-Ferm to rehydrate the yeast, adjust pH level with potassium carbonate, and ...
1
vote
5answers
284 views

Can I bottle a beer at 1.028 gravity?

I have a beer which may or may have finished fermentation. I read about "stuck fermentation" and am wondering if I ended up with not enough fermentable sugars. According to the calculator if i bottle ...
3
votes
2answers
437 views

What hop will give me grapefruit-like aroma?

I'll be making American Wheat beer this weekend. Simple malt bill - half wheat, half barley. I'm planning to use Chinook for bitterness. What would go well with it's resin and "coniferous forest" ...
1
vote
1answer
56 views

Will Sparkolloid slow or stop fermentation?

Background: My wife drinks cider like a fish drinks water and buying cider at the store was leaving me pretty much broke. The LHBS turned us on to the idea of making our own a couple years ago so we ...
4
votes
1answer
92 views

Is it safe to use a quick disconnect on a regulator?

I would like to replace the barb fitting on the low-pressure side of my dual-guage regulator with a female quick-dissconnect. I would attach the male part of the disconnect to the gas line. I'm not ...
0
votes
2answers
100 views

Should I remove settled solids prior to primary fermentation of cider?

I poured the raw apple cider into a carboy and added crushed camden tablets to eliminate or knock down the native bacteria a couple days ago. Now as I am about to some S-04 yeast, I wonder if I should ...
3
votes
1answer
72 views

Peaches in Cider

I have about 8 jars of peaches in light syrup I bought from Costco. I want to add these to a 5 gallon batch of Cider. I'm going to a peach cobbler flavored cider. I'm also planning on adding brown ...
0
votes
1answer
59 views

What can I expect when I put 32 oz confectioners sugar in my 5 gal brew?

I made wort for my 5 gal brew by dissolving 32 oz of confectioners sugar and 55 oz of dry malt extract. What effects of large amount of sugar can I expect?
1
vote
3answers
320 views

How bad can this be?

So i got everything in my fermenting vessel last night and i got up this morning to find that the siphon lock was pushed in. I tried to slowly pull it back up through it's opening but the siphon ...
2
votes
2answers
193 views

Does a Total Dissolved Solids (TDS) reading of 0 imply that my water has 0 ppm for the various minerals?

I installed a nice water filtration system with cataylic carbon, reverse osmosis, and deionization. I bought a $15 TDS reader from amazon. My unfiltered tap water has TDS of 398 ppm, and my filtered ...
4
votes
2answers
73 views

Will my Reverse Osmosis water lose its purity if its not used immediately?

I just installed a reverse osmosis and deionizer water filtration system, and it is extremely slow. I calculate that it will take 3-4 hours to filter out 10 gallons of water. I am planning on filling ...
2
votes
1answer
102 views

Fermenting mead: low vs high temperature

I'm planning to make a batch of dry show mead (white wine experience). I have Lalvin 71B-1122 Narbonne yeast, and fermentation temperature range for it is from 59-89° F (15-30°C). Lets say how ...
3
votes
2answers
145 views

Hop material in primary

When making an IPA yesterday, I decided to throw in every last hop leaf and pellet I had laying around. It turned out to be quite a bit. Also, due to a lack of space, I decided to use my kettle as a ...
3
votes
2answers
121 views

Total Cider Noob Move

Following instructions from the Portland Mercury on homebrewing cider, I pitched a whole 5 gram packet of champagne yeast by mistake in my 1 gallon brew. It says that the packet makes a 5 gallon ...
5
votes
1answer
71 views

Would boiled vinegar contain any acetobacter?

I love the taste of Balsamic vinegar, and I think having just a hint of it would be fantastic in a stout's flavor profile. My concern is what would happen to a beer after this is added. Would it start ...
4
votes
1answer
48 views

Ph too low, but pitched anyway

After pressing my apples for cider, I tested the PH level and it was 2.7. Although the taste was quite sweet and not too sharp. I decided against sodium metabisulphate, from what I've read, but now ...
2
votes
2answers
57 views

Watermelon Wheat Beer - Bitter Taste

After a week of primary fermentation, I tried adding about 8 pounds of watermelon puree to my secondary fermenter and took a gravity and taste test 10 days later. The beer still tastes very ...
4
votes
1answer
114 views

Mold growing on blow-off tube water — batch ruined?

I'm brewing my first batch with a brooklyn brew show all-gain kit. I skipped the airlock and left the blow-off tube in place in a pot of bleachy water. It's been there for the past two weeks. ...
3
votes
2answers
65 views

Do you use rice hulls with your Blichmann False Bottom?

I used to use a simple drink cooler and screen for a mash tun, but was given a chugger pump, 10 gallon Blichmann G2, and false bottom which I now use in a RIMS setup. The first time I brewed a wheat ...
3
votes
4answers
272 views

Adding juice to top off carboy - cider making

I have a couple of batches of hard cider going. This is my first time making hard cider. I tested the gravity yesterday after about 3 weeks of fermenting and it's hit "dryness" at 1.01. There is a ...
2
votes
3answers
111 views

Bottle labeler suggestions

my dad and uncle are homebrewers and they desperately need a labeler. They've talked about getting one before but have more important things to get first in order to perfect their beer. So for ...
2
votes
1answer
110 views

Anyone has experience with Brewolution Brewster device

I talk about this device: http://www.brewolution.com/index.php/en/brewster-page. It's 28 liter kettle. What is a max output volume if I do allgrain? I have 20 liter fermenters. How to chill the wort ...
3
votes
2answers
132 views

What types of artificial sweetener are normally used in fruit cider in the UK & US?

Since yeast will generally eat any sugar you add to your must/cider, adding sugar for sweetness in home-brewing isn't really an option unless you get more elaborate and pasteurise, etc. So artificial ...

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