3
votes
5answers
2k views

Using champagne yeast

I would like to make an IPA that is very bubbly and dry like a champagne. I'm assuming to get it really bubbly I would just bottle with champagne yeast, but to achieve the dryness would I also ferment ...
6
votes
4answers
3k views

Adding Bourbon flavor to a beer

So in my last beer, I added bourbon infused with vanilla bean. I started to wonder if this was "cheating" or frowned upon, as far as getting the bourbon flavor into the beer. Is there a better way to ...
2
votes
4answers
953 views

Salty flavor in beer?

Recently, I've noticed a slight salty taste in a few beers. It's generally toward the end of the glass, and it's generally when I'm dehydrated. It's happened with Long Trail Ale and Stone Arrogant ...
12
votes
6answers
6k views

Dry yeast vs wet yeast

I've always thought it to be common knowledge that wet yeast is better than dry yeast for home-brewing. This was confirmed by Sam Calagione at his Authors at Google talk where he suggested that using ...
3
votes
1answer
291 views

Black Patent and stout

The debate rages on so I thought I'd ask. Do you think black patent (black barley) belongs in Stout? Or is stout better made with just roasted barely and chocolate malts, while BP is best reserved ...
3
votes
3answers
943 views

Whirlpool hop additions

What is the real difference between a whirlpool hop addition and a flameout hop addition? The practice of whirlpooling is more of a pro-equipment setup type of technique, but I have seen and heard ...
7
votes
9answers
2k views

Gosebier- a unique style

Dose anyone have any experience brewing Gosebier? Its a german wheat style of beer that is flavored with some salt (and citrus I believe). I had one at the Golden City Brewery in Denver a couple ...
5
votes
1answer
380 views

First Wort Hopping (or FWH)

What is First Wort Hopping (FWH) and how best can it be replicated in extract brewing?
5
votes
1answer
129 views

How do I clean a sankey pump?

What is the best way to clean a sankey pump it after I use it so it doesn't get moldy inside?
4
votes
4answers
731 views

Beer Refrigeration Suggestions (Long Term)

I currently have 4 fridges at my house. One is for food. One is my kegerator. One is for beer to drink now. One is for beer to drink later. The beer for now is creeping into my food fridge, as the ...
6
votes
2answers
1k views

Buying bulk hops online

I'm often tempted to buy my commonly used hop pellets online in bulk and storing them in my freezer. A lot of the cheap bulk hops are from the previous year. Assuming they are vacuum packed and ...
11
votes
3answers
699 views

Brewing with Aluminum Pots

There seems to be controversy whether or not aluminum pots are acceptable for home brewing. What are the pros and cons of brewing with aluminum?
6
votes
3answers
1k views

All-Grain to Extract and Steeping

I'm wondering how this can be converted to an extract recipe. Initially it was thought we could just do 14lbs (US 2 row) * .75 = 10.5lbs of extract, but then the question was asked if the rest of the ...
4
votes
3answers
1k views

Cara Pils Dextrine

Want to use Cara Pils-Dextrine in my next brew to add body and aid in head retention. I have not made the jump to all grain yet, and I am doing a partial mash. Will steeping/mini-mashing Cara Pils ...
6
votes
4answers
524 views

Old grain and hops stored in fridge for 1 year - ok to use?

I have a small amount of hops (1 oz) in a ziplock bag in the fridge, it's been there about a year. I also have about 1/2 lb of unmilled grain in the fridge in a ziplock. Will these ingredients be ok ...
6
votes
6answers
374 views

First batch tragedies?

Brewed my very first batch today. It is a stout and is sitting in my basement as I type. I would call the day a success--a whole lot more work than I thought. Hopefully only two things went wrong: ...
5
votes
3answers
392 views

Stirring the wort…

This is probably an incredibly stupid question, but I thought I would ask anyway. While the wort is cooling down is it recommended to stir it to help the cool down process?
10
votes
2answers
544 views

Smack Pack and Pitching Time

So I completed my first batch of homebrew this morning, but I forgot one potentially (okay, not potentially, definitely) important aspect of the whole process: the yeast. I didn't forget it, per se, ...
3
votes
13answers
2k views

Where do you brew?

This Saturday (1/2/09) will be my very first time brewing and I am considering my options as far as location. I have seen some folks boiling their wort outside on a gas grill and the smiling people ...
3
votes
4answers
2k views

Wort Chiller Cool Down Times?

What tools or tricks is everyone using to cool their wort down after the boil? How long does it take you to get down below 70 degrees? I am using an older copper wort chiller (hooks up to a garden ...
3
votes
4answers
360 views

Sanitising and adding homebrew additives

A few questions pertaining to brewing additives: How would you sanitize orange zest, whole nutmegs, and cinnamon sticks for use in a brew? When would you add the aforementioned items to the ...
9
votes
3answers
688 views

Bottling vs. Kegging

I have been home brewing for along time now, but have never kegged my beer. I hear a lot of people saying how much easier and better it is, but my main concern is the cost and equipment needed. What ...
5
votes
4answers
534 views

Replace o-Rings on Keg?

I have not had my kegging system for long but have had a good amount of use from it already. How often should all the o-Rings or small little black seals be replaced? They seem fine now but I would ...
9
votes
2answers
258 views

Competitions & Kegging

I keg my beer but I would like to enter some of it into competitions. I've bottled directly out of the tap, but carbonation suffers. What would you do in this situation?
5
votes
2answers
458 views

Keeping a barrel

Our club acquired a 65 gallon American oak wine barrel that we want to age beer in. With the holidays upon us it will be a few more weeks before we can organize a club brew and the barrel is standing ...
1
vote
2answers
149 views

Is it HOT enough for ya!

How do you determine the right temp? Should everything be brewed @ the same temp or can different temps offer different drinkable results? My first try at my own recipe was steeped @ 120 degrees ...
4
votes
2answers
2k views

What causes Original Gravity to be lower than it should be?

I am an extract brewer and every brew I have done the OG was lower than the intended OG, (my OG is always lower than the recipe's OG). For example I brewed the stout recipe below from beertools.com ...
5
votes
4answers
1k views

Dry hopping in the keg.

I have been bottling my beer for years now and am just getting in to kegging. I would love to start to dry hop directly in the keg but am worried about sediment in my beer. Is dry hopping in the keg ...
5
votes
2answers
569 views

Dry hopping in secondary…

What is the time frame for dry-hopping in secondary? How soon can I bottle, and how long before tannins/off flavors leech out of the hops?
-1
votes
3answers
211 views

Anybody have any Imperial Porter ideas?

As many of you know, there is a homebrew collaboration/event/competition going on with some Twitter users (10 in total). I am the newest homebrewer of the batch and trying to think of some creative ...
3
votes
4answers
2k views

What is the ideal food pairing for an Imperial Stout? [closed]

One of my Christmas gifts I received was a 4-pack of Old Rasputin Imperial Stout. What are the ideal food pairings for a stout like this?
9
votes
4answers
1k views

Is it safe to use swing-tops?

I just started brewing my first batch (yay!) and want to set up for bottling while I wait. My question is simple: Can I start using Swing-Tops like Grolsch to bottle my beer? I've heard varying ...
14
votes
4answers
22k views

How to grow yeast?

I have read that it is possible to grow your own yeast, but I have not been able to find exact instructions. I would like to grow my own yeast so that I don't have to spend money on those small ...
6
votes
3answers
4k views

Amount of Water to Boil for Wort

If I'm making a 5 gallon batch of beer, how much water should I use for my wort? Papazian's book says to use 1.5g and add it to 3.5g of room temperature water already in the carboy. I see how this ...
7
votes
8answers
5k views

Using Plastic Water Jugs as Fermenters

I asked this on Twitter a while back, but I thought I might get some other thoughts on it. I have one of those 5g Poland Spring water jugs. If I get a bung that fits it, is there any reason I couldn't ...
2
votes
1answer
815 views

How much K-meta should I add when racking my cider/wine?

How much potassium metabisulfite should I add when racking my wine or cider? Measurements in grams/gallon please. Thanks!
4
votes
2answers
16k views

How much potassium metabisulfite/Potassium Sorbate to stop fermentation?

I've had a lot of trouble finding a quick and easy answer to this question. Wine makers will add these chemical to wine after fermentation to prevent spoilage, and as an antioxidant. You can also ...
4
votes
3answers
715 views

Storing bottle conditioned beers and carbonation.

I store all my beer at 55 degrees. Do I need to worry about the beers that are bottle conditioned not being carbonated, or not being at the proper carbonation level? Should they already be carbonated ...
13
votes
4answers
23k views

What does 'Imperial' mean with regards to beer style?

I've seen the adjective "Imperial" tacked on at the beginning of a number of beer styles recently: Imperial Stout, Imperial Brown Ale, Imperial Red Ale, etc. What does it mean exactly, is it just ...
6
votes
3answers
127 views

Opinions on the BJCP

Are you a BJCP certified judge? How does it affect and influence your homebrewing?
6
votes
2answers
412 views

Is my yeast dead?

I'm in the middle of bottling my stout right now. The OG was 1.070, and the gravity almost a month ago (11/24) was 1.024. I added 3/4 cup priming sugar in about 3 cups of water, and bottled about 20 ...
11
votes
9answers
7k views

Sanitizing oak chips

Going to try using dry oak chips in my secondary fermenter. How do you recommend sanitizing the chips before adding them?
2
votes
2answers
4k views

Recipe for Imperial Red Ale?

If I want to make a red ale in the vein of Lagunitas's Imperial Red, Dry Hopped St. Rogue Red, or Green Flash Hop Head Red. Anyone have any recipes for me? I'm not looking for a traditional Irish red. ...
11
votes
1answer
804 views

How does Irish moss work?

How does it clarify my beer?
5
votes
2answers
4k views

What is yeast nutrient?

I am trying to prepare alcoholic lemonade using: lemons, water, dextrose, lactose, and champagne yeast. I read that it is a good idea to add yeast nutrient but I have no idea what it is or where to ...
2
votes
6answers
2k views

Using bacon in beer

I've heard rumor of people figuring out a way to do this without getting all the grease into the beer as well. If you want to add bacon flavoring to a beer, how do you do it? I know you can use some ...
4
votes
2answers
2k views

Techniques for making Belgian Candy Sugar

I'd like to know a couple of things: Did you make dark or light? What procedure did you use/recommend? Did you try to make rocks or did you just make sheet candy and break it up? Did you use cane ...
20
votes
4answers
18k views

How do you sparge?

One of the biggest hurdles I came across when switching to all-grain was learning how to sparge. I honestly still don't think I do it 100% correctly. There are very detailed descriptions online, but ...
7
votes
8answers
1k views

Secondary size?

When moving a 5 gallon batch into secondary does it make a difference if it is into a 5 gallon carboy or a 6.5?
6
votes
4answers
2k views

What makes my mash tun smell like vomit?

If I leave my mash tun unattended for a few days after brewing it smells like a dead animal covered in vomit. What is the name of the bacteria/fungus/other that excretes this smell?

15 30 50 per page