6
votes
4answers
717 views

How should bulk DME be stored?

Related to this question, but I'd like to get a 50 lb. bag of pilsner DME from the LHBS to use over the course of 3-6 months. Can it be stored like grain, or are there additional considerations that ...
7
votes
2answers
1k views

How long does StarSan last?

I keep StarSan in a spray bottle for easier sanitizing during brew day. How long does the StarSan last in that bottle? Is it good forever?
6
votes
2answers
3k views

How do I convert between all-grain and extract recipes?

If I have an all-grain recipe, and I want to convert it to an extract or partial-mash recipe, the easiest way is to replace the base malt with malt extract. Conversely, converting an extract recipe to ...
8
votes
3answers
404 views

Hops: Buy vs. Grow

Is it worth it to grow my own hops or should I just buy them somewhere?
4
votes
2answers
1k views

Primary fermentation taking a long time

I brewed a California Common recipe that I've used successfully in the past on 10/15. I used Wyeast 2112 and made a starter that got going pretty well so I was feeling good about the brew. It's been ...
9
votes
3answers
8k views

Consequences of infection in a beer?

Everyone learns during their first brewing experience that you have to carefully sanitize anything that touches your wort after the boil to avoid infection. What happens when wort gets infected? How ...
4
votes
2answers
800 views

How can I prime for bottle conditioning without oxidizing the beer?

I'm probably being too paranoid here, but what's the best way to make sure the priming sugar (I tend to use corn sugar boiled in a few cups of water for 5 minutes and then cooled) is thoroughly mixed ...
4
votes
2answers
92 views

What is a good resource for flavor contributions of different ingredients?

For those of us who are still brewing from kits and recipes and want to branch out and try building our own flavors, what resources are there that describe the various flavors contributed by ...
8
votes
1answer
382 views

How often do people replace their plastic brewing components?

I recently threw out my racking cane, it was turning cloudy and there was a piece of trub stuck in it that I couldn't get out for the life of me. I remember the lady at a LHBS telling me you should ...
7
votes
3answers
920 views

Resources for Record Keeping?

I currently keep track of each brew in a little notebook and I have sort of a template I created myself for the brew date, date moved to secondary, bottle date, gravities, ingredients, etc. Are there ...
4
votes
2answers
940 views

What kind of paper should I use for bottle labels?

Do I need to use heavier paper (ie, 30 lb) for labels? Would regular printer paper work just as well?
0
votes
1answer
124 views

Is this recipe correct

Hi I'm brewing some apple wine at the moment, following a recipe for a dry apple wine from CJJ Berry's "First Steps in Winemaking" (2006 reprint p185). The recipe lists ONLY the following ...
3
votes
2answers
475 views

AHS 1% alcohol boost?

Austin Homebrew Supllies offers an option on all it's kits: 1% Alcohol Boost: Add 1% alcohol to your beer without compromising its flavor. Brewvint Alcohol Boost is 55% maltose/45% glucose, a ...
6
votes
1answer
8k views

How to adjust alcohol content of a beer?

I have read stories about people brewing beer with an extremely high alcohol content, and am curious about how they do it. At a basic level, I know that alcohol is a byproduct of yeast breaking down ...
3
votes
2answers
479 views

Good holiday beer recipes? [closed]

I'm getting ready to brew up a holiday batch to bring to parties and give as gifts, etc. Any suggestions on a good one? I'm thinking a cranberry beer might be surprising and delicious...
6
votes
3answers
295 views

Can somebody give me a good recipe that they've tried for a sour beer? [closed]

I'm looking to make a sour beer for the first time. I'm open to any sort of all grain recipe, fruity, malty, whatever. All I request is that you've already made it, and really like it. I'm also ...
4
votes
3answers
293 views

Where can I find extract recipes?

I'd like a few more options than the kits found at the local brew shop. Where do I look to find extract recipes that I won't need to convert?
6
votes
5answers
4k views

How do you tell if your fermentation is stuck?

How long do you wait before taking corrective action if your fermentation doesn't start? Are there any other good ways to tell if it's just taking a while to get going?
4
votes
1answer
406 views

When brewing a gruit, how do alternatives to hops, such as mugwort, affect the bitterness and flavor?

I have read about gruits (beers made with no hops, using other herbs in their stead). Apparently, this was a commonly used technique before hops became so prevalent. Mugwort seems to be one of the ...
3
votes
3answers
173 views

Should I test my water?

A buddy and I have brewed a few batches of beer and they tend to have similar flavors when we're done. Could this be attributed to the water? What are some tests you would recommend doing to ensure ...
8
votes
2answers
1k views

What are the advantages of Dry vs Liquid yeast?

Pretty straight-forward- what're the benefits and drawbacks of dry or liquid yeast?
1
vote
1answer
267 views

Ever used a hopback?

I'm curious to hear stories about using a hopback. There are a few incarnations out there and a few reasonable DIY hopbacks. I'm wondering if it's worth the trouble. And, if so, does anyone have ...
3
votes
2answers
1k views

Optimal counterflow wort chiller

I am planning to build a counterflow wort chiller using a hose outside of a copper tube. There are a great variety of lengths and types available commercially and I have read that many commercial ...
12
votes
5answers
3k views

How do I keep yeast from a strain that I've bought?

I'd like to stop buying yeast all the time, especially when I use the same strain repeatedly. This is especially a problem when it comes to seasonal strains. I'd like to brew with WLP351 Bavarian ...
8
votes
2answers
390 views

How do I prevent off-flavors in ciders

There's an abundance of apples this time of year (admittedly getting thinner now), and I would like to try a decent hard cider, but in the past I've had serious troubles with Cloudy results Odd ...
4
votes
2answers
232 views

What methods do you suggest for logging the brew process?

Brewing is a science and it is important to keep track of details in order to make improvements to your process and techniques, resulting in better beer. How do you keep track of your process? Do you ...
1
vote
0answers
141 views

New Wyeast private stcok yeast strains? [closed]

Has anyone had any experiences with the new Wyeast Private Reserve yeast strains. I just bought a Cask Ale, and wondered if anyone had tried a beer with it yet?
8
votes
2answers
277 views

Sterilisation processes when taking hydrometer readings

When taking hydrometer readings, is it acceptable to return liquid to the fermenting vessel after taking a reading in a vial? Must the vial/measuring cylinder and hydrometer have been sterilised to ...
5
votes
2answers
229 views

I have some “expired” mead yeast, is it still good?

I have some liquid mead yeast that has expired a couple years ago, according to the date on it. It has always been kept in the refrigerator. Could it be revived and used or do I need to buy some new ...
0
votes
0answers
134 views

Must-have supplies for making one's own beer? [duplicate]

Possible Duplicate: What equipment do I need to buy to start homebrewing? What are the must-have supplies for brewing your own beer? In addition to ingredients, what types of containers, ...
3
votes
1answer
841 views

Is my lager done fermenting? More yeast?

I put my lager in the primary fermenter roughly 30 days ago. The original gravity was around 1.060 and 5 days ago when I took a reading it was at about 1.013. Today it's at 1.012 - so it doesn't ...
2
votes
1answer
1k views

Wine overflowed through airlock

I've had two demijohns of blackberry wine fermeting for about 3 weeks. One of them was slightly over filled and frothed through the airlock, leaving winey yeasty liquid in the airlock. Rather than ...
4
votes
3answers
2k views

Ohio Laws on starting my brewery

I want to start a small brewey in my town in Ohio. Nothing huge to start. Does anyone have any advise for me as to equipment that I have to have or can I just use homebrewing equipment to start? ...
1
vote
1answer
3k views

Raising alcohol content (slightly) using malt extract kits

I'm still relatively new to brewing, but have made about 10 batches using malt extract kits + 1 kg of Coopers Brew Enhancer (instead of sugar). So far all of the batches I've made have been around ...
8
votes
3answers
1k views

Pellet Hops spilled out of bag in secondary. Advice?

My hop bag came undone in my secondary while dry-hopping and now I have pellet hops directly in my beer. What is the best way to filter out the hops for bottling?
3
votes
1answer
472 views

Using math to hit exact spice level

This is a question that will combine your knowledge of food, chemistry, and beer. Spiciness is measured in Scoville Units. Basically: In Scoville's method, an alcohol extract of the capsaicin ...
5
votes
3answers
2k views

Chile Pepper Ale

I've brewed a simple base ale recipe. It's fermenting happily. I want to add Chile Peppers to the beer to make a spiced ale. I'm not looking for something with a lot of heat, but I do want some ...
5
votes
2answers
808 views

Using Burnt Caramel / Brewer's Caramel in Recipes

Has anyone worked with using either burnt caramel or brewer's caramel in their recipes? I have read a few places that Fuller's is known to use this to increase the SRM of some of their product line, ...
6
votes
1answer
169 views

On scaling a recipe's gravity…

If I have a recipe for a beer that I'd like to simply make bigger, what should be taken into account when scaling the recipe? Imagine I have an amber ale recipe that I like. It comes in with an OG ...
1
vote
2answers
165 views

A new beer with a hint of soy

I want to brew a beer, with an approx. alcohol content of 5% that incorporate's a hint of a soy flavor to it. Considering that what process would I need to use. Pilsner? Or another type?
3
votes
2answers
353 views

Capturing wild yeasts?

Has anyone done any experiments trying to capture wild yeasts around their home/property and ferment with them? Any tips, methods, ideas, etc. would be appreciated.
4
votes
1answer
1k views

Growlers v 12oz Bottles

As an about to brew newbie who foundly remembers his grandfathers home brew bubbling away back in th e late 50's & 60's when iy was actually (still) illegal) in 20g ceramic crock (w/nothing but ...
5
votes
4answers
702 views

First Time Brewing…am I doing it right?

So I went to my local brewing store, and got a starter kit. It came with a 7 gallon fermenter, a siphon tube, a floating thermometer, bottle caper, bottle caps, bottle scrubber, and sanitizer. By the ...
2
votes
3answers
549 views

Heinken bottles.

Has anyone used these bottles and recaped them with home brew? Not sure if they use twist off caps or the regular pry-offs.
5
votes
2answers
774 views

How to add spices after the boil

I'm planning to make a few spiced ales from my batch that's bubbling along right now, and I'm wondering what the benefits and drawbacks are to adding whole spices to the secondary as opposed to making ...
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 ...
3
votes
8answers
3k views

How do I print professional-looking labels?

I'm brewing some beer for a wedding present. Going to bottle half the batch and serve the other half at a party. I have a full-color PDF with a label design, and would like the nicest-looking labels ...
0
votes
2answers
704 views

Copper/Aluminum Plate for Propane Burner

I have a propane burner I recently purchased to do my boils. It works great, however I noticed some minor scorch marks in my stainless steel brew pot afterward. I read somewhere that a copper or ...
4
votes
3answers
767 views

How much “speise” in a Hefeweizen?

I'm planning a Bavarian Hefeweizen and I read, to keep it real, one should use wort ("speise") to carbonate it. Has anyone got some experience as to how much speise to use or how to calculate an ...
8
votes
2answers
159 views

What styles should encourage me to learn water chemistry

I've been brewing all-grain batches for some time. With my water source, I'm generally getting good results across multiple styles. To date, I haven't done much with water chemistry. Which styles ...

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