9
votes
5answers
3k views

Long cooling before pitching

Summer brewing means warmer tap water, which means that my immersion chiller can only cool the wort to about 75 degrees. I typically cool the wort to 68 degrees before pitching. I have a ...
9
votes
1answer
1k views

Is it possible to boil wort too quickly?

I recently picked up this burner and was excited to use it to bring my wort to a boil. I had it cranked up pretty high and it took about 15 minutes to bring 6 gallons of wort to a rolling boil in a ...
6
votes
3answers
398 views

What to look for in a fridge to be used for kegging?

I'm sick of the hassle of bottling, so I want to get a fridge and keg setup. Obviously it needs to be able to fit the kegs, but is there any other things I should look for in a fridge? I don't mind ...
5
votes
1answer
440 views

Sunflower oil on dried cherries

I'm making some sort of low alcohol kriek type beer, and just picked up a few pounds of dried cherries from Cosco. When I got home I noticed the last ingredient on the cherries is sunflower oil. I'm ...
5
votes
1answer
230 views

Are there any benefits to isenglass, bentonite, etc. besides clarification?

If I don't care how clear my wine (from kits) comes out, am I missing out on any other benefits/side effects by not using any isenglass/bentonite/sparkolloid? I've done a few batches without any ...
9
votes
5answers
2k views

Best way to mill grains

I've brewed many extracts but want to get into whole grain brewing. What equipment do I need? Any recommendations for beginner / low-cost grain mills?
7
votes
3answers
2k views

Why was original gravity high by .010?

Recently brewed a dry stout extract kit. Boiled 5 gallons on propane. Steeped 2 lbs of roasted malt, crystal malt and flaked barley at 155-160 F. Extract was 6.6lbs of Coopers Light LME. As usual, ...
8
votes
4answers
2k views

What exactly is yeast-bite?

So I cracked open a nearly year-old bottle of oatmeal porter last night and it tasted a bit "yeasty". In fact, much more yeasty than I remember from a few months ago. I was fairly careful in my ...
19
votes
2answers
16k views

What's the difference between 2-row and 6-row malt?

I know the difference has to do with how the grains grow on the stock, but I'm not completely sure what that difference is. It also seems like 2-row is more commonly used as a base malt, but I've seen ...
5
votes
2answers
2k views

Bubbling suddenly stopped - is this a problem?

This is my second home brew. I chose "Coopers Mexican Cerveza" with "Muntons Beer Enhancer". It's only day 4 out of 7 weeks but on the second day, the whole bin warmed slightly and there was a lot ...
8
votes
3answers
1k views

Is there an optimal bottle size?

I am approaching bottling time for my "ordinary" bitter and was wondering, does bottle size (i.e. volume) have any appreciable effect on the final beer? I have been working hard collecting ...
3
votes
1answer
903 views

How much Malto Dextrine or Cara Pils is needed to mimic higher mash temps?

So from what I've read, a lot of professional brewers mash all their beers at the same temps (usually around 150F), and use ingredients to adjust the "body" or "sweetness" of the final beers. At their ...
7
votes
1answer
5k views

When using whole hops, do you need a larger amount than you would hop pellets to achieve the same bitterness?

I have read that whole hops impart less bitterness than pellet hops by weight. I have used pellet hops for all of my brews thus far. I have a recipe that I am happy with, and I want to switch to ...
6
votes
2answers
1k views

Pros and Cons of different keg types?

What are the Pros and Cons of the different keg types, e.g.: Plastic barrel keg, such as a King Keg Cornelius/Corny Keg? Edit - following the comment from PJ can I clarify that this question is ...
10
votes
10answers
2k views

How to get clearer and more clarified home-brewed beers?

I'm still pretty new to home-brewing, but I've got a couple of extract kits under my belt so far and I was wondering how I could get more clarified beers. I've used both Irish moss and Whirlfloc ...
3
votes
3answers
305 views

Any difference between lagering dubbel at 36F versus 45-50F?

I have a Belgian Dubbel bottle conditioning, the recipe for which came from Brewing Classic Styles. For this recipe, Jamil says to carbonate the beer, then lager for one month at 45-50F. I have the ...
3
votes
1answer
2k views

What flavor does rye impart to beer?

Can someone describe the flavor that beer made partly with rye adds to beer?
6
votes
2answers
210 views

Needs to be mashed

I recently had a debate with a brewing buddy of mine about malts that "need to be mashed". For instance victory malt is listed in Palmers "How to Brew" as being in the needs to be mashed column. I ...
4
votes
2answers
644 views

Using Granular Yeast in a Lager

Will dry yeast do any good when brewing a lager or is it necessary that you use a liquid one? I am talking about making some kind of starter with the yeast, not just pitching it into the fermenter. ...
3
votes
3answers
3k views

What causes the lack of head formation/retention in my Belgian beers?

I just finished brewing a series of 5 Belgian beers, and at least 3 of them have exhibited problems with head formation and retention. I haven't tried the last 2 beers yet, so I can't say if those ...
6
votes
4answers
2k views

IPA recipe left very sweet, little bitterness or aroma

Very new brewer here, and I recently tried a generic IPA recipe doled out by my LHBS, and it ended up very sweet with little bitterness or hop aroma. The recipe is here: ...
7
votes
3answers
2k views

What about an Unfiltered IPA makes it unfiltered?

I recently tried an unfiltered IPA that was fantastic! I'm a newbie homebrewer and would like to take a shot at one. What makes an IPA unfiltered? Can I take any IPA recipe and modify it to be ...
4
votes
2answers
157 views

Covering your beer during conditioning…??

My first batch is conditioning at room temp right now. I used brown bottles, but threw in a few greens and two cleat just for experimentation..... I have them in a fairly dark room but also covered ...
2
votes
3answers
669 views

wild yeast taking over?

I brewed a belgian triple last week. I had a starter going using white labs trapist yeast but it didn't take off, must have been a bad vial. In the meantime the batch was sitting in the carboy ...
6
votes
2answers
806 views

Advice on Fruit Extract for Wheat beers?

Thinking about picking up one of those little bottles of fruit flavorings to add to a batch of wiezenbier... looking for suggestions on 1. If they are any good and if they are easy to use 2/ ...
6
votes
2answers
404 views

When adding grain to mash tun for second runnings, how long should I let the new grain mash?

This probably illustrates my lack of knowledge about mashing in general, but I'm going to brew a barleywine with first runnings, and a stout with the second runnings. I'm going to be adding 1 pound ...
8
votes
2answers
478 views

Differences in various Maltster's 2-Row

How much flavor variation exists for 2-row malted barley from different malsters? For example, how different is 2-row malt from Rahr, Briess, Canada Malting, Malteurop other than price?
7
votes
2answers
920 views

Ever made a “hop tea” to balance an overly malty beer?

I brewed a golden ale that was severely under hopped. I called my LBHS and the told me to make a hop tea to add to the keg: 1 gallon of water 1 tbsp malt extract 2 oz fresh hops boil for 60 minutes ...
3
votes
1answer
207 views

Opinions on base malt: Prairie Malt from Biggar, Sask.

I'm wondering if any of you have any opinions on a base malt called "Prairie Malt", made by Prairie Malt Limited of Biggar, Saskatchewan (Canada). There's something in the flavor of some of my beers ...
4
votes
2answers
513 views

Is re-pitching essential after cold crashing?

If I'm cold crashing a batch to clear it up, is it essential to re-pitch when bottling or will there be sufficient residual yeast for carbonation?
7
votes
4answers
742 views

Short boil and DMS

So I just had a small brewing mishap where I added too much hops. WAY too much. I somehow mistook my 2oz hop pellet bag for a 1oz bag and added 1.5ounces of chinook instead of .75 . This brought my ...
7
votes
2answers
2k views

How do you malt your own barley?

My local health food store sells various types of grain, including barley, which are labelled "unprocessed". So my question is - can I malt this barley and use this in my homebrew? How does one malt ...
4
votes
1answer
613 views

I think I ruined my first brew

After years of finding excuses to not home brew, I finally gave in and bought a starter kit from Brewers Best and ingredients for my first batch; Muntons Connoisseurs Export Pilsner. Anyway, it's ...
3
votes
0answers
152 views

Making a gose (salt in beer?) [duplicate]

Possible Duplicate: Gosebier- a unique style I recently fell in love with the Gose style of sour wheat beers (similar to a Gueze), thanks to kegs of Bayerische Bahnhof invading my town. ...
8
votes
2answers
3k views

How to troubleshoot flat beer?

Since I started brewing in January, every single batch (6 so far) has come out flat. I've had a couple come good after a few months in the back of the garage but for the most part, it's all flat. At ...
8
votes
3answers
2k views

What would happen if I used a yeast meant for white wine to brew red wine or vice versa?

I was buying winemaking yeast and wondered - what exactly would happen if I used the stuff meant for red wines for white or the other way around? Would it be bad? Would it work at all? Would it just ...
7
votes
4answers
3k views

Brewed beer turnaround time

As homebrewers why do we take longer to ferment our beer than what seems like the time-line at the commercial/pro level. Everytime I take a brewery tour or a listen to a podcast that interviews a pro ...
5
votes
2answers
2k views

Diacetyl Rest for Wyeast 2206 Bavarian Lager

The Wyeast website seems to strongly suggest a diacetyl as fermentation completes with their Bavarian Lager strain, 2206. I prefer to chill my wort to below fermentation temps prior to pitching the ...
6
votes
3answers
2k views

How long should Belgian Blonde beer be aged?

I'd like to reuse my Belgian yeast (Zymoferm Z039 Belgische Klosterbiere und Ales) and I'm looking for information on how long various Belgian beers should be matured. My cellar capacity is very ...
4
votes
2answers
677 views

Undershooting OG in all-grain brewing

My last few all-grain batches have been under the expected OG at least as far as the recipe is concerned. The beers still taste good and all, but I'd like to get my efficiency up. For example, my ...
7
votes
3answers
2k views

Using commercial (breakfast) cereals in a mash

This question looks similar to Using flakes in a mash, but is not actually the same. I was thinking, if someone runs out of maize flakes, and definitely wants to use some for his mash, what happens if ...
3
votes
2answers
916 views

Gooey Yellow-White film after fermentation slows when using lactose

I currently have a Young's Double Chocolate Stout clone (extract & specialty grains) in the primary. I got the recipe from one of the responses to this forum question. (You have to be logged in ...
7
votes
3answers
3k views

How much chocolate extract should I use?

The Young's Double Chocolate Stout clone recipe I'm about to rack to the secondary in two days calls for 0.33 ounces of chocolate extract. That's less than a tablespoon. The bottle of chocolate ...
14
votes
2answers
296 views

What is “well attenuated maltiness”?

I am studying to become a BJCP judge. I was reading through Style 2a German Pilsner and saw something in the flavor profile that I didn't quite understand thoroughly. It says Moderate to ...
3
votes
1answer
685 views

Is there a standard size for CO2 tank nozzles?

I'm thinking of buying this kegerator on Amazon, but was wondering if the smaller tank size will make it harder to find a place to fill it. Also, if I'd like a bigger tank at some point will the ...
10
votes
2answers
2k views

Is it safe to open the lid of a fermentation container to stir the yeast and sugar?

Last night I put a batch of wine going (very simple setup - a plastic bucket with a sealed lid and a cork in the top for a plastic airlock). This morning, I can tell the sugar has settled to the ...
4
votes
3answers
285 views

Primary taking far longer to settle down than usual - should I worry?

I'm on my fourth batch of IPA from a "tried & true" recipe from a local brewshop. On the first three, I transferred from Primary to Secondary after the bubbles got to more than 1 minute ...
0
votes
7answers
807 views

What are your favorite additives?

What's your favorite thing you add to your brew? chocolate fruit spices etc. I'm mostly interested in additives combined after primary fermentation, but flavors from any stage would be ...
9
votes
6answers
468 views

What to look for in second-hand kegs?

In order to save some cash I'm thinking of buying some 2nd hand [19L/5G] kegs. When visiting a seller, what kind of inspection should I do to ensure that the kegs will last? Are there any tell-tale ...
1
vote
0answers
552 views

Where can I buy a keg of Strongbow Cider in Virginia (near DC)? [closed]

I am looking for a place where I can buy Strongbow Cider in Northern Virginia, preferably near Washington D.C. Does anyone know of a distributor?

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