2
votes
1answer
32 views

Doubling Extract Recipe

At this stage of my brewing experience I brew boxed recipes from my local HB store. My sister is getting married and I wanted to brew for the reception. I plan to brew 2 double batches from recipes I ...
5
votes
4answers
336 views

Why exactly does cold crashing work?

I'm trying to understand the mechanism behind cold crashing. When cold crashing, you cool the fermented brew, yeast and suspended solids settle. With my first cider, a very turbid bottle visible ...
1
vote
2answers
40 views

Saving yeast in growler

I read on HBT that someone would save his yeast cake into three plastic bottles, and then use each bottle in a new batch. I didn't have three plastic bottles, used to hold pressure from the yeast as ...
0
votes
2answers
131 views

Safe to bottle IPA with higher FG than expected?

The expected FG from my receipt was supposed to be 1014, but it has been stable at 1020 for about 3 weeks now. The wort has been on the fermentation tank for about 4 weeks, it reached 1020 after 1 ...
2
votes
1answer
48 views

Addition of spring water at bottling

If I am short of 5 gallons at bottling or when I transfer to secondary can I add spring or purified water at this time?
1
vote
2answers
40 views

Wit Beer I'm guessing I don't wanna store it to clear?

Often the advice with beer is to store it somewhere cool for a while before bottling for various reasons such as taste and clearing and removing chill haze.I'm currently brewing a Wit Beer from ...
2
votes
2answers
118 views

Honey addition to brown ale

When is the best time to add honey to a 5 gallon wort of Brown Ale, and what is the best amount? I don't know weather it would be best at the beginning or closer to bottling time!
2
votes
1answer
95 views

Do both male and female hops need to be grown side by side?

I am interested in growing my own hops for decoration and brewing - mostly brewing ;-). Do I need to purchase both male and female plants to get flowers? My spouse who is a gardener pointed out this ...
2
votes
1answer
868 views

When and how should I add Maltodextrin

I am brewing an imperial stout this weekend and I am planning to use 8oz of maltodextrin for 5 gallon batch. A friend of mine had a kit last time which had a maltodextrin in it but with no ...
1
vote
2answers
149 views

Stuck fermentation - Should I be concerned?

On Jan 19, I brewed what will end up being a 5 gal. batch of Nut Brown Ale. I had decent mash efficiency and ended up at 1.046 @ 68 deg. after the boil and subsequent cool. I then split the total of ...
1
vote
1answer
56 views

Can I switch keg from regular pump to kegerator

Would it be possible for me to use a regular store bought pump to tap a keg, then untap it and place it in a kegerator with a co2 pump without the keg going flat? Would I be able to change out the ...
3
votes
3answers
123 views

When dry hopping, do you wait for clearing before bottling?

I'm still a beginner, this forum has helped me a great deal. I made an IPA, which cleared very well in the primary. It was transferred to a secondary for dry hopping, adding a muslin bag with 1 oz ...
2
votes
2answers
127 views

Reducing Bitterness level in Imperial Stout

I am about to brew an imperial stout, and I was wondering, about bitterness level in it. I want to create a smooth sweetish imperial stout (maybe somewhat on the same level with a milk stout), but ...
1
vote
2answers
424 views

How much oak cubes should I use for 5 gallon batch?

I am planning to brew 3 batches of Imperial Stout at the same time with the same recipe. The difference is that I will age two batches with different oak cubes (one will be soaked in bourbon, one ...
2
votes
2answers
131 views

Using Square Polypropylene container for no chill brewing

I have two, square Cambro brand containers, one 12L the other 21L. These are made from Polypropylene and have square lids. I am interested in using these for a no chilling my wort, I am wondering if ...
2
votes
1answer
243 views

Juniper berries for brewing pale ales

I love the aroma of Juniper and want to feature it in my next pale ale. I'm currently extract/kit brewing, and I had a few questions about how to go about this: I read some tips about adding to ...
1
vote
2answers
88 views

Why Reuse Yeast?

Sorry for seeming clueless, but I am clueless. I've only brewed about 15 batches, or less, of extract beers. Thus far, I've always bought prepackaged recipe "kits" similar to a Betty Croker cake mix. ...
1
vote
2answers
165 views

Do I have an infection?

Beer Kit: Brewferm TarwebierThis was my first time using StarSan as it's hard to get in my neck of woods. Is this some ugly Krausen or an infection, if so what type? Is there any recovery from this, ...
1
vote
1answer
185 views

Irish Ale Yeast - Strain Selection, Fermentation Temps, and Re-using Yeast

I am brewing an Irish Red Ale, followed by a Dry Irish Stout, both this week, and then I need to re-use that yeast within the following two to three weeks for an ESB (1.053 OG recipe was picked by a ...
4
votes
4answers
152 views

How do I save yeast to be reused?

I'm fairly new to beer (6 batches), I was using gelatin to clear my primary, but it has been noted that I then loose the ability to reuse the yeast. I have been using American Ale II liquid yeast and ...
-1
votes
2answers
107 views

barley content in whisky from barley grains [closed]

Of the whiskey in a barrel, what % of it is barley? From what I understand, to make wort only 20% of spent grain is left. This leads to a figure of 80% of the grain dissolved in the wort. After ...
0
votes
2answers
112 views

14 days in the primary to long? [duplicate]

Hi I am doing an ipa and was wondering if 14 days in the primary is to long before racking to a secondary for dry hopping. I see others saying 7 days in the primary then 14 days in the secondary.
1
vote
1answer
68 views

Starting out with fruit wine?

I have never brewed, but I am playing with the thought of starting to make fruit wines. While I can get very good alcohol of other categories, fruit wines are rare, and some types are not sold here at ...
6
votes
2answers
57 views

What ingredients would be most appropriate to prototype new flavors in a Randall?

I'm wondering about using a Randall the Enamel Animal to experiment with flavor combinations before mixing up a whole batch. For example, obviously the flavor of hops comes out nicely with one of ...
0
votes
2answers
65 views

Changing the Brew for Small Batches

Its easy for us homebrewers, but how difficult is it for a commercial brewer (whether it be small or large scale) to change a brewing recipe to affect the taste for small batches (10-100 bottles)? ...
1
vote
2answers
104 views

Beer gas on corny keg

I have an existing keg of beer that I would like to switch to beer gas. Is this feasible? Are there any problems with doing this?
0
votes
1answer
28 views

Is this a good pear for cider?

I want to make cider from pears. Right now I'm looking at buying a few kg of Abate Fetel (I think that's what they're called), because those are the cheapest pears by a factor of 3-4 right now. The ...
3
votes
2answers
129 views

Canning unfermented wort for yeast farming?

Canning is often used to preserve foods: the microorganisms inside mason jars are killed by a boiling water bath and sealed when removed. Small amounts of unfermented wort are useful when yeast ...
0
votes
2answers
92 views

Kegging: hose clamp technique?

I'm re-attaching the CO2 to the home made kegerator I've inherited and I'm wondering if there are any steps one should follow for securing the hoses. Securing the hose clamps is pretty obvious, but I ...
1
vote
1answer
78 views

Temperature rests for hefeweizen

I have an AG recipe for hefeweizen that I want to try. It is 5 gallons, 9.5 lbs of grain, and I only have a 5 gallon picnic cooler tun. It calls for 3 temp rests and a mash out step. My question ...
0
votes
1answer
68 views

Can I re-aerate in the Primary?

Is there a downside to shaking the primary fermenter to re-suspend the yeast if the fermentation is going slowly?
3
votes
2answers
222 views

Define “yeast slurry”

If I'm creating a yeast starter from previously harvested yeast I'm supposed to know how many cells are in my slurry to effectively calculate how much yeast to use in my next batch. To me common ...
1
vote
2answers
143 views

Will secondary further clear my IPA?

I am fairly new to beer making (5 batches) and have good success, but am trying to fine tune my process. I have an IPA which fermented well and cleared nicely in the primary with gelatin and a cool ...
3
votes
1answer
58 views

Chemical characteristics of taste

I know this is probably a quirky question for this forum, but here goes. I'm getting into home brewing, and today I stumbled a cross the website for American Society for Brewing Chemists (ASBC) ...
3
votes
2answers
314 views

How to use “natural” Irish moss

I've just bought this stuff (pictured) - what appears to be Irish moss in its natural, dried state. Being a bit of a noob I haven't used Irish moss before, thinking (perhaps foolishly) that my beers ...
2
votes
1answer
110 views

How does a beginner manage their yeast farm?

I'm about 6 batches into my AG brewing and my fridge is slowly getting filled with jars of yeast I've been harvesting, each labelled so I can tell which batch they came from. So far I've been ...
1
vote
2answers
90 views

Turn Bottling Bin into a Mash Tun?

If I attach a removable mesh filter to hold back the grains and I properly insulate the entire bottling bin, can I dual wield it as a bottler and as a mashing tun? What benefits are there to having ...
1
vote
2answers
105 views

Boil kettle from plastic fermentation bin

Can a plastic fermentation bin be modified with a heater element to make a strike-water heater or a boil-kettle?
1
vote
2answers
127 views

Food Grade Steel Drums

I'm thinking about buying some a HUGE Blue food grade steel drums, which is either painted or enameled.If I correctly modify them, will these be okay for FV, Mashing Tubs, Boil Kettle, Strike Boiler? ...
2
votes
3answers
234 views

PVC and PTFE Plastic for Long Term Wort Contact

I use a Raspberry Pi with water proof temperature sensors fed in through the airlock to measure the temperature of the wort. They are in contact with the wort from pitch and up to bottling, 4-6 weeks. ...
1
vote
2answers
338 views

How to get a richer body when brewing

I brewed my first home written beer recipe in the end of last year, now I want to improve the beer. It was a simple single hops pale ale recipe, brewed in a 5L container, so it was a very small batch ...
0
votes
1answer
50 views

How do I know what value I want for Volumes of CO2

I've bottled about 15-20 batches, but I am ready to keg for the first time. I see the table that has been rep[roduced on quite a few websites, and it has 3 examples with a range for the Volumes of CO2 ...
0
votes
3answers
81 views

Draining Steeping Grains

What is the correct way to finish using steeping grains. The recipe I was following called for rinsing the grains with a few quarts of water. I had them all in two cloth sacks and poured the water ...
0
votes
3answers
122 views

Why is my wort dark?

I recently brewed a beer with 70% pilsner malt, 28% light munich malt, and 2% chocolate malt. I used RO water, a 1 hour rest at 156 deg, and fly sparged. I had no means to check PH. Beersmith ...
0
votes
1answer
73 views

Transporting unfermented wort

I want to brew with some friends in my country house but temperature this time of year there is not ideal to leave the fermentor there so i will have to transport it for about 100 km.I am not sure how ...
3
votes
2answers
107 views

When do Yeast grow and multiply?

Do yeast multiply in the initial aerobic phase or do they continue to multiply all the way through the entire anaerobic phase?
0
votes
1answer
52 views

What is the property of the carbonation of champagne that makes you feel light-headed?

After drinking an equivalent amount of Champagne and regular wine - I feel significantly more light-headed after drinking the Champagne. The only difference appears to be the carbonation. What is ...
4
votes
2answers
170 views

Does a protein rest even do anything?

I have been looking at brewing several recipes that call for a multi-step mash that includes a protein rest. I saw a Mr Wizard article in BYO that sort of defends protein rests. Just like the ...
1
vote
1answer
90 views

I stirred the yeast and it said do not

Making a British Barley wine and the dry yeast instruction called for sprinkling the yeast on top of the starter. I was a bit over excited and stirred at some point after it reached room temp but ...
2
votes
3answers
226 views

How does a yeast starter affect original gravity reading?

I've prepared a 1qt (~1L) yeast starter according to instructions from Wyeast.com. I didn't measure its gravity, but in theory it should be about 1.040. I am brewing a 5 gallon batch of high gravity ...

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