4
votes
4answers
12k views

Ale Fermentation Temp. Too Cold?

Recently, I've had a streak of hot fermentations. My primary vessel nears 80º, and sometimes more. With my latest batch, I've moved to a much cooler part of the house. I expect it to consistently ...
5
votes
1answer
629 views

Fermenter Heating Belt

Is it worth using? I was thinking of getting one to use on my first fermenter for a german weissbier so that the yeast flavour and aroma is more present in the final result. By how many degrees does ...
5
votes
1answer
1k views

Cleaner wort out of the Kettle

What are the benefits of completely seperating hot debris, hot break and cold break from the wort? Getting these things out of the wort and putting nothing but clean and clear wort in the fermentor ...
7
votes
3answers
11k views

At what temperature should a lager be fermented?

When fermenting a lager, what temperature should it be held at for best results?
3
votes
1answer
349 views

force carbonating a scotch heavy ale

I am brewing a scotch ale currently and haven't been able to determine how many volumes of co2 that it should have? also, what pressure should I put the beer under to carbonate to that many volumes. ...
5
votes
2answers
621 views

Using nuts for beer aroma

I'm planning to brew an scottish heavy ale, and I wanted to give it a little different aroma using hazelnuts (other stuff too, but I want hazelnuts to be the main aroma). How do you suggest i use ...
5
votes
4answers
604 views

Brew Fail Diagnosis Help

My first homebrew just reached the point where I can drink it about a week ago. I used a wheat extract (Edit: It was this Munton's Wheat) and it turned out drinkable, but not good. It tastes nothing ...
8
votes
3answers
1k views

How do you get the bag of hops into the carboy and then remove it?

I always have a difficult time getting the hops in the carboy and then removing it when dry-hopping. What's the trick?
9
votes
2answers
2k views

Cleaning difficult krausen ring off Better Bottle

My latest brew has left a ring from the krausen just past the neck of my Better Bottle. I am on my third soak with a little bleach and warm water. Usually this does the trick, but I'm almost thinking ...
5
votes
2answers
4k views

What do I do about beer coming out my airlock?

Brewed a Northern Brown extract kit on Saturday, hit the target OG. Pitched yeast a little cold (63F), but activity was in full swing by yesterday morning. Woke up this morning (Monday) to find that ...
4
votes
2answers
4k views

Stuck or Slow Fermentation

So I have my first possible stuck fermentation. First, my recipe: http://hopville.com/recipe/166971/extra-special-strong-bitter-english-pale-ale-recipes/shoals-pale-ale-clone I pitched with two ...
9
votes
1answer
2k views

Massively Over-Carbonated Beer…What Do I Do?

Okay, so I made a mental error tonight when I was bottling and put 5 gallons worth of dried malt extract into 2 gallons of wort. I didn't realize the mistake until I had everything bottled. So now ...
3
votes
2answers
156 views

Which inkjet-printable labels perform well?

I've never bothered to label my beer before, but I think I want to start. Have you ever used inkjet-printable labels on your brew before? How did they perform? Are there any brands of labels that ...
2
votes
2answers
190 views

Does your beer have a “house” flavor?

I identify "house" flavor as a similar flavor that carries across several different styles of beer from the same brewery. What parts of the brewing process or ingredients lend to "house" flavor the ...
6
votes
1answer
197 views

What is conversion?

While answering another question, about mash temperature, the question about conversion and how long it takes came up. So what is conversion? I think we all know its the process of enzymes converting ...
2
votes
1answer
855 views

Which size auto siphon to empty a 5 or 6.5 gallon carboy?

I got an auto siphon as a gift recently. Unfortunately, it only reaches about half-way down into the carboy. All the brew supply sites and the fermtech site, itself, aren't exactly clear about the ...
8
votes
4answers
3k views

preparing fruit for secondary

What is the best method for preparing different fruits for fruit additions into secondary fermentors? There are issues of sanitation and good fruit to wort contact, via chopping, slicing, mincing or ...
2
votes
1answer
6k views

Carboy dimensions

What are the dimensions of a 5.5 and 6 gallon standard glass carboy?
16
votes
1answer
11k views

[WIKI] How Do You Calculate Original Gravity?

This is a community wiki post. Anybody with more than 100 reputation can edit it. You may also post your own answer. I get no reputation if you vote the question up or down, however, please vote up if ...
6
votes
3answers
3k views

How do I predict final gravity?

I've been taking the original gravity and multiplying the apparent attenuation of the yeast. For instance: 1.040 OG x 75% apparent attenuation = 1.010 expected FG But I never seem to get there. My ...
5
votes
3answers
3k views

Immersion chiller or counter-flow chiller?

Based on your actual experience with each, what are the pros and cons of the two most common types of wort chillers - immersion and counter-flow? Which do you prefer?
5
votes
2answers
219 views

Recipe Sharing Sites

In a few of the meta questions on this site, and in other discussions, the main thing lacking on BrewAdvice.com is the ability to share recipes. While questions about a specific recipe fit very well - ...
6
votes
2answers
2k views

Should I & how do I use a mash tun brew kettle with a false bottom?

I'd like to make the move to all-grain, but it's fairly equipment-intensive. I see combination mash tuns and brew kettles. Are these a solution? Can I use the kettle for mashing, then transfer to ...
6
votes
2answers
2k views

What does knockout mean?

I've been reading the How To Brew book, which is generally good, but the author uses the term "knockout" without definition a couple of times. What does it mean?
4
votes
2answers
185 views

What effect would using less LME than called for have?

I just brewed a recipe for a biggish beer that calls for 6.6 lbs of light LME and 2.75 lbs of light DME. Given that I always mess up at least one thing when I brew, I measured out 2.75 lbs of DME and ...
2
votes
2answers
2k views

Insulating My Mash Tun

I have a pretty typical converted keg mash tun. Over the course of a sixty minute mash it loses 8-10º F. My previous mash tun, a converted cooler would only drop a few degrees and I would like to be ...
7
votes
2answers
978 views

What's the impact of hot-side aeration?

Hot-side aeration (HSA) is the introduction of oxygen to wort during "hot side" operations such as mashing, lautering, boiling and whirlpool. Prior evidence indicated that hot-side aeration harms the ...
9
votes
3answers
696 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 ...
6
votes
4answers
8k views

Why does my beer smell like bananas?

The Imperial Stout I recently bottled, smells a little fruity, and has a strong tart taste up front. Is this something I should be patient with, as it may go change? And, how'd it happen?
5
votes
2answers
450 views

What's the line between ale and lager?

There are several beers that blur the lines between ale and lager. Here's a few I'm aware of: Styles California Common is fermented at ale temperatures with a lager yeast, most often Wyeast 2112 ...
3
votes
1answer
236 views

Single stage/ two stage for all grain?

I into my 3rd generation of homebrew ideology and need some input. At first, I was a dedicated workhorse of the early microbrew scene, constructing a a welded stainless 10 gallon outfit in my ...
1
vote
2answers
518 views

Beer Pairing: Stuffed Shells with Tomato Sauce

I'm making shells tonight, stuffed with ground beef, celery, onions, parmesan, ricotta, and breadcrumbs, topped with tomato sauce and mozzarella. What style of beer, or individual beers themselves, ...
8
votes
3answers
3k views

How long will a keg keep?

We're brewing faster than we can drink. Right now I've got 3 kegs on tap, 1 (primed) keg sitting in the garage (very cold), and 9 carboys ready to be kegged. My question is this -- how long will a ...
4
votes
1answer
260 views

Caramel/Crystal malts and Steeping

Does any grain/malt that's name begins with "Caramel" or "Crystal" mean it is able to be steeped to extract the aroma, color and flavor? I am referring to grain/malts like Carapils, Caramunich, ...
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. ...
7
votes
3answers
562 views

Are there any reverse recipe caluclator / generators online?

I have a bunch of small amounts of leftover specialty grains ranging from 3 ounces to about 8 ounces of various types. I'd like to brew something with them. Are there any good sites out there that ...
7
votes
1answer
1k views

Skunking beer process

How fast does beer skunk, in the bottle or out? I have heard people claim their IPA gets skunky in the glass as they drink it on the sunny patio. I have also left a sixer of beer on a shelf on my ...
-1
votes
3answers
212 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 ...
4
votes
2answers
2k views

WLP001 v. WLP051

WhiteLabs provides these two great American Ale yeast strains (among others). WLP051 (California Ale V yeast) and WLP001 (California Ale Yeast) What are the differences in these two strains and what ...
11
votes
2answers
422 views

What is attentuation?

What is attentuation? How does it effect beer flavor and quality? How is is calculated and why do I need to know it?
9
votes
1answer
851 views

How long does 5lb of C02 last you?

I can never get a grip on how often I'll need to refill my C02. Sometimes it seems to last forever other times it seems very quick. In general, if you are just using C02 to pour, how many soda kegs ...
6
votes
2answers
4k views

Crushing malt without a mill

What's the best way to crush malt if you don't have a mill at home? How much malt would you venture to crush that way?
5
votes
0answers
45 views

[Meta] Down Voting [closed]

We encourage you to vote on every question and answer as you see fit. In an attempt to make every question and answer better for the community, please leave some sort of feedback via comment when ...
6
votes
5answers
177 views

Help With Hops…

I generally understand the grain side of things, but I can't get my head around hops. Given the variety and choice, how do you go about selecting what hops to use and how much of each hop...? Are ...
5
votes
3answers
245 views

What about opened LME cans?

Most LME come in 3 pound cans, which is a quite large quantity if you want to add just a little to your wort, just one pound for example. It's a shame to throw away the rest. If I open a LME can and ...
3
votes
2answers
846 views

Pellets, Plugs and Whole Hops

Hops come in three formats pellets, plugs and whole-leaf. Plugs are whole leaf hops that have been compressed into a little cake usually 0.5 ounces in size. What are the ups and downs of using ...
9
votes
2answers
1k views

Steeping Specialty Grains

What is the proper procedure for steeping specialty grains while extract brewing? Temp, time, grain bags or not.
4
votes
1answer
280 views

Using hops after fermentation

Let's say you have already put your beer into your fermenter and you decide its taste is not hoppy enough. So you start out to add some more hops into it. One way to dry hop, but I will not expand ...
5
votes
5answers
2k views

How can you tell if a propane burner is large enough for boil?

Any idea on what BTU, PSI, etc. would be acceptable for 5 gallon boils? I've been looking around at turkey fryer's but I don't know if they'll pump out enough heat. Recommendations? PS: I'm trying to ...
8
votes
3answers
3k views

Is a 5 gallon bucket too big for 3 gallon recipe?

I have a few Mr Beer extract kits left over from when I started this hobby. Can I ferment a 3 gallon recipe in a 5 gallon bucket? Will there be too much head space?

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