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 ...
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 ...
2
votes
1answer
453 views

odd film on my cider

I went to rack my cider into a secondary, pulled off the lid of my primary and saw this whitish film. I racked it and the film stuck to the sides of the primary as the cider level dropped off. ...
2
votes
3answers
4k views

Can Star San kill yeast in the secondary carboy?

I've had a little trouble with carbonation after bottle conditioning lately. A few consecutive batches actually. I have started replacing items such as my bottling bucket, hoses and the like. I'm ...
3
votes
3answers
3k views

Adding chili peppers to beer - when?

I'm making a chili beer tonight. Is there any sort of extraction that needs to happen, or is just adding the chili (I'm gonna puree it) enough? I'm thinking of adding a habanero (or a half of one) ...
3
votes
1answer
526 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
2answers
941 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
189 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 ...
3
votes
3answers
2k views

Has anyone used molasses in a beer?

I am interested in throwing some in the secondary as advised in radical Brewing, but would love to here what has worked and failed from other brewers. I was thinking around two quarts. I want subtle ...
1
vote
2answers
199 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
3answers
3k views

should i stir this (possibly stuck) batch or not?

First time brewing, made a lot of mistakes and now I'm concerned that my fermentation is stuck. Am I just being paranoid or impatient? Six days ago brewed this stout recipe: 6.6 lbs Briess "...
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 ...
4
votes
5answers
7k views

What kinds of beers are there that don't use hops?

I'm thinking about the next brew, and want to kick it up a notch. I have heard of beers that don't use hops. I don't know where to start in my research, so I apologize for the broad question, but ...
3
votes
1answer
389 views

[wiki] Photo dictionary of things going wrong

Sometimes things don't go so well. Sometimes relaxing and having a homebrew doesn't quite do the trick. Sometimes it's not just going to fix itself. It would be helpful to have some images to compare ...
4
votes
1answer
553 views

Aging a naturally carbonated ale that was bottled from a keg

Okay, let's see if I can keep this question brief--I have a lot of followup questions that go with this so it may be difficult. Background: Last year I decided to start doing an annual Birthday Brew ...
3
votes
6answers
477 views

Doing my first all grain batch this weekend. What are the key issues for me to follow/watch/do?

Being brewing for years, but will be doing my first all grain batch this weekend. What is the one thing that is key for me to follow/watch/do to insure a good batch? Thanks.
7
votes
3answers
2k views

Too much Irish moss?

Following inspiration from this question, I've set myself up with equipment to brew one gallon batches. The idea is to brew small batches to get a solid recipe down, then scale up to a larger batch. ...
3
votes
1answer
889 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 ...
5
votes
2answers
846 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 ...
2
votes
3answers
624 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.
8
votes
3answers
392 views

Does krausening make for faster conditioning?

After reading this article on krausening, I began to wonder about using it to speed up the production of big beers. The article states that introducing fresh, active yeast will "clean up" the beer. ...
4
votes
3answers
803 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 ...
3
votes
2answers
373 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.
2
votes
1answer
207 views

Pumpkin Spiced beer

I was looking at your pumpkin beer recipe and I really want to brew that beer soon. The recipe sounds great, I just want to know the exact boil times and what exact time to add the ingredients, ...
4
votes
2answers
2k views

Is Mixing Yeast OK?

Say I wanted to make an ale which has some of the banana characteristics of a Belgian yeast, but also wanted some of the citrusy flavors of an American ale yeast. Could I achieve this by making a ...
11
votes
1answer
878 views

Making a Yeast Starter

It seems that there are varying opinions about the size your starter should be. What is the basic rule-of-thumb for 5 and 10 gallon batches? How much water should be used? How much malt/malt ...
6
votes
4answers
2k views

Brew day notes template [duplicate]

Possible Duplicate: What is the best brewing log sheet to use? One of the things I'm guilty of being terrible at is note taking. I know I should keep track of temperatures, times, tastes, and ...
8
votes
2answers
165 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 ...
10
votes
4answers
417 views

What to expect when making mead?

I've been brewing ales for almost two years (extract plus specialty grains), and I want to try my hands at making a mead. What should I expect to be different in the brewing process? Will there be a ...
4
votes
1answer
2k views

What “problems” can I have if I bottle just one week fermented beer?

last Saturday (11/09/2010) I brewed a Blonde Ale and pitched US-05 yeast. Today there are only few bubles in airlock, so I think since Blonde Ale is a simple style I could bottle in next Sunday (19/09/...
3
votes
3answers
1k views

Should barleywine be carbonated?

I've was introduced to barleywine this past weekend, and I was interested. So I start googling, and find that Northern Brewer has a kit that comes with carbonation. The barleywine I had was ...
2
votes
2answers
338 views

Rotten eggs aroma from fermenting beer

my Vienna Lager apparently finished fermentation, I took some beer to measure the FG and I perceived a strong rotten eggs aroma coming from beer, I know it's common with some yeasts. The question I ...
8
votes
3answers
1k views

Bottling homebrew late

My guess is that my homebrew will be done fermenting while I am out of town. Is there any harmful effects if I don't bottle it until a few days after the fermentation process stops?
5
votes
5answers
7k views

What is on top of my wort? Mold? Lacto?

I just opened the top of my scotch ale bucket, and it looks like there's mold inside. The recipe is pretty standard, plus some oak chips soaked in whiskey, in a muslin bag. What is this? Edit: Some ...
12
votes
4answers
5k views

Cork in red wine starting to push itself out. Is it still safe to drink?

A friend gave us a bottle of homemade red wine a year ago. (They're Italian and they make wine every year). It's been sitting in our dining room, stored on its side. We started to notice that the ...
4
votes
1answer
607 views

Small batch size brewing trub issues

Five gallon batches generate a certain amount of trub in the fermenter. However, its a relatively small percent of the total batch. I am interested in trying some 2 gallon maybe even one gallon ...
2
votes
3answers
809 views

How much strike water can I expect to lose to grain hydration?

Let's say I have a pound of milled barley malt. Let's say American 2-Row, for the sake of specificity. And let's say I have a gallon of warm/hot water that I mix with the grain and let sit for some ...
1
vote
2answers
2k views

How to fix CO2 regulator that leaks out of the adjustment screw hole?

I've recently discovered that my CO2 regulator is leaking out of the adjustment screw hole. I took out the 4 screws, removed the bonnet (as suggested here), and replaced it. The leak now seems to be ...
1
vote
1answer
2k views

Sarsaparilla beer?

I was enjoying some craft sodas with some friends wile brewing a saison recently, and the idea of a sarsaparilla beer occurred to me as a not terrible idea. My instinct is to go with a pale ale (or ...
4
votes
2answers
1k views

Preparing Cherries for Secondary

A related question was asked about fruit in general but it didn't answer a particular question I have. I have 6 pounds of fresh cherries ready for a holiday beer. I'm planning on cleaning/sanitizing ...
1
vote
2answers
1k views

Tips for my first Lager

I'm planning to make my first batch of lager beer, and I chose the vienna lager style. But I have never made a lager before, so I want some tips! Since I have just two fermenting buckets but only one ...
2
votes
2answers
684 views

Should I use finings when brewing a White/Weiss/Wheat beer?

My latest brew is a Belgian White beer - a Hoegaarden stile beer. I don't have the equipment to rack this beer so I intend to bottle it after about 3 weeks in the brew barrel. This style of beer is ...
3
votes
1answer
7k views

Which apples make the best cider?

So I'm going to start making wine from grapes this year. To that end, I just picked up a grape crusher and a press. With those toys, I can also make cider. There's an orchard near me that grows ...
2
votes
1answer
143 views

Glucan rest necessary

I am brewing all-grain and have in the past always held a glucan rast when mashing. I am trying to speed up my brewing process and that rest of course slows me down quite a bit because of the heating ...
0
votes
2answers
816 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 ...
6
votes
3answers
780 views

Best Crown Capper

Just capped my first batch of beer (Wohoo!). When I invested in my equipment though, I think I was a bit too frugal with my capping tool - I have a hammer on crown capper. It seems to have done the ...
3
votes
4answers
2k views

Using avocado in beer?

I've had a weird urge to make some sort of avocado beer for quite some time. I've heard rumors of some commerical styles that have incorporated the avocado, but have not been able to unearth either a ...
5
votes
6answers
2k views

Spiced Pumpkin recipe (Any hints, tips or tricks?)

I'm going to be brewing a pumpkin spiced beer friday and will not have the time to do an all grain. So partial mash it is. Any hints, tips or tricks would be appreciated. Original Gravity: 1.070 ...
3
votes
2answers
843 views

cold conditioning saison then bottle conditioning

I brewed a high gravity (1080) saison and am planning on cold conditioning it in secondary at 32 degrees x 2 weeks, then bottle conditioning it. I am wonder will the cold conditioning make all my ...
2
votes
7answers
8k views

Infusing a beer with grapefruit

I was recently at a beer festival and one of the breweries (Fulton) had a delicious pale ale that had been infused with grapefruit. I asked the brewer how they did it and he told me that the night ...

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