0
votes
4answers
216 views

Extract Brewing - Adding Water to Carboy after Pouring Kettle into Carboy

In this question I asked if it was bad to pour the sludge from the kettle into the carboy, because the instructions from NB told me not to do it (but didn't explain why). The answers I got were that ...
1
vote
1answer
51 views

I am planning to brew a GRUIT

In the life of each home-brewer there is a moment when he decides to do something crazy (like gruit). I understand, that chances of me making a drinkable gruit are pretty low... But.. you know. I ...
0
votes
1answer
103 views

How much coffee (approx) would go into a 2 Gallon brew?

Im new to homebrewing (this'll be my 3rd batch ever, but only my second with this kit) using a Mr Beer 2 gallon kit. Im making an American Porter (from extract) and want to impart some coffee flavors ...
1
vote
1answer
154 views

Bottle conditioning

More reading - this time about bottle conditioning. If my yeast attenuation level is say 80%, does that mean there would be enough sugars in the bottle for the yeast to carb the beer? Or would priming ...
5
votes
1answer
71 views

How does oil inhibit head formation? Do citrus oils inhibit head formation?

Two part question: (1) How does oil inhibit formation of head in beer? Homebrewers take as gospel that oil-containing ingredients such as nuts will negatively impact head. But I can't find any ...
0
votes
2answers
91 views

Will More grain in a partial mash give more body to my IPA

I enjoy IPA's and I think I've made the best one to my taste so far. The only thing that concerns me is the amount of grain that I used in this recipe, as it was only 1/2 lb of Belgian Aromatic Malt. ...
2
votes
1answer
49 views

Rye and sulfur (burnt rubber / skunk), how to explain the connection?

I've come to beleve that brewing with Rye often leads to undesired sulfur based 'burnt rubber' off-flavours. I'm pretty sure about it but I only have the following indirect evidence: have recently ...
2
votes
3answers
105 views

Do I need additional equipment for kits with hops?

I am looking for a kit for my second brew. My first was simply a can, some added DME and the yeast that came with the can, and it turned out pretty well. My one complaint was that it wasn't quite ...
-1
votes
4answers
138 views

Homebrewing and Cats

I am somewhat interested in obtaining 2 kittens. My 1 bedroom apartment already isn't the cleanest. I spray 409 and Windex on all my surfaces before I brew or bottle and call it clean. I'm not going ...
3
votes
2answers
251 views

How do you open a Type-S (European) Sankey keg?

I own a Type S Sankey keg. How can we open it for cleaning, sanitization, and filling? In particular, is there a tool we can purchase to make opening and re-closing safe and easy?
3
votes
3answers
195 views

Yeast “cake” after bottling

I recently bottled this recipe, last Sunday (2014-03-09). I popped one open today, and it is damn tasty, and even decently carbed after less than a week. However, all the bottles have about a half ...
5
votes
1answer
81 views

“Focus on Flavor” Column

I am trying to locate copies of a complete set of Scott Bickham's "Focus on Flavors" column in Brewing Techniques, which seems like it was a journal or magazine in the 1990s. The question is can ...
1
vote
1answer
150 views

When brewing water Kefir my wire bail stopper blew off

I am trying to salvage my one fermenting bottle and wondered if anyone knows how to get the dern top/bail stopper back on the bottle. When I went to open my water kefir it shot liquid everywhere and ...
4
votes
1answer
165 views

Is there a need to stir the kettle at some regular interval while boiling the wort?

I extract brew. After I boil the three gallons of water, I take the kettle off the stove and pour the sugars in, and stir under I'm convinced it has all been dissolved. Placing the kettle back on the ...
3
votes
1answer
363 views

How long to refrigerate yeast starter before pitching into wort?

When I brewed last night, my yeast starter had been in the refrigerator for 24 hours and it had "a lot" of yeast settled to the bottom. I am brewing tonight, and my yeast starter has only been in the ...
2
votes
2answers
91 views

After the Ice Bath of the Wort, should I pour the sludge from the kettle into the carboy?

I am just an extract brewer; I buy everything from NB. The instructions say: "Fill primary fermenter with 2 gallons of cold water, then pour in the cooled wort. Leave any thick sludge in the bottom ...
5
votes
2answers
281 views

Why does Irish moss go in at 15 minutes?

I've always added the Irish moss at 15 minuted left in the boil like I was told when I started. But I'm wondering now why 15 mins? what happens if its in for a couple minutes longer or what happens if ...
0
votes
1answer
133 views

IBU above 100… how bad is that?

First of all, I didn't really plan to make a beer with IBU above 100... I popped the hops into the calculator and it came out about 85. So, after the brewing the beer I was going over the printed out ...
2
votes
3answers
289 views

What can I learn from fruit beer gravity?

I just bottled a batch of a watermelon beer where the gravities going into and out of primary matched the predictions (OG 1.050, FG 1.012). I added watermelon chunks in secondary and when it finished ...
4
votes
1answer
94 views

Over oxygenating

Was reading about oxygenating wort, and the book was saying that the best amount of oxygen ppm is 10. It did say that over oxygenating was sometimes bad, but didn't state how much it took before it ...
7
votes
1answer
91 views

Does skunking only occur after fermentation starts or finishes?

I've had discussions with other home brewers who claim that a bi-product (which I've admittedly since forgotten what exactly it was) of fermentation conflicts with the hops to cause skunking of beer. ...
5
votes
1answer
1k views

What is the difference between Munich and CaraMunich malts?

I know there are different versions of each, like Light or Dark, I II III. I'd like to have the general differences between the two, mainly! Thanks!
0
votes
1answer
75 views

Capping fermentor for carbonation

I'm just doing some reading, and it mentioned capping the fermenter to carbonate the beer by trapping the remaining co2. Has anyone given it a go? What were the results?
2
votes
3answers
325 views

Does Dry Hopping create a white film with bubbles?

Might be a weird question! I have brewed, with a friend, 6 batches of beer so far. An IPA, then a Stout, a Saison, a Doppelbock, an Baltic Porter and finally, the same IPA. All grain, always. Of all ...
1
vote
1answer
115 views

Does Warming Up Carboy After Pitching Yeast to Fermentation Temperature Decrease Lag Time?

When I adopted proper aeration and a yeast starter, I decreased my lag time to roughly 12-14 hours. Recently I bought Ferwraps and have been using them. One night, I got the idea to apply the ...
0
votes
1answer
114 views

Addition of powdered peanut butter

I want to add peanut Butter to my batch How much powdered peanut butter can I add to a 5 gallon batch?
2
votes
2answers
105 views

Does malted wheat absorb as much water as malted barley

I'm in the process of sizing down my 5 gallon brew day to a 3 gallon, no sparge, BIAB (on the stop-top). I took an American Wheat recipe for 5 gallons and scaled it by 3/5. It called for 44% 2-row ...
1
vote
2answers
117 views

How to Compensate for Higher than Expected Extraction Efficiency

What is the best way to handle a higher than expected extraction efficiency without compromising the flavor of the beer? If I'm brewing a blonde ale for example, aiming for a 72% extraction ...
1
vote
4answers
420 views

Sanitizing with bleach without rinsing

What concentration of bleach (or Sodium hypochlorite) diluted in water is necessary to sanitize bottles? How much time is necessary to keep the bottles immersed in the solution, or is sufficient to ...
0
votes
2answers
233 views

Benefits of cold crashing vs risks of moving fermenter

I have a gose fermenting now that should be ready to bottle this weekend. My homebrewing setup is very new (I've only been doing it for about 3 months), so I don't have temperature control during ...
1
vote
1answer
63 views

How does Lacto effect apperance?

Reading a Wikipedia article on Lacto yogurt cultures I notice a reference to beer. In a general statement they claim "lactic acid bacteria can contribute to the overall appearance, aroma, taste, ...
0
votes
1answer
52 views

Is a yeast starter required for this recipe

According to brewers-friend, I am short 139 billion yeast cells for a recipe I was estimating. I was planning on trying something along the lines of this recipe. My original idea was to re-hydrate a ...
2
votes
1answer
82 views

Grain usage percentage

Just a quick question regarding grain usage in home-brewing: Used at the rate of 3 to 15 % or Use 5-15%. What does this refer to? Example page
4
votes
3answers
2k views

How much CO2 should I expect to use up when force carbonating?

I'm force carbonating my first batch of homebrew. I bought a 5-gallon Cornelius keg and switched out an empty CO2 tank with a fresh one. The tank pressure started out at 500 psi, but when I turned up ...
1
vote
1answer
86 views

Conversion efficiency

What is the typical conversion efficiency during a normal single-rest mash (152 F/67 C, 3 l/kg)? I usually get around 80 %, but Braukaiser claims that it should be close to 100 %. I mash for 60 ...
3
votes
1answer
60 views

Questions regarding ingredients specified in recipe

I was interested in brewing this recipe but I have a couple of questions regarding the grain used. 0.5 lb. crystal malt, 50° Lovibond 0.5 lb. toasted malt, 25° Lovibond Does this refer to crushed ...
1
vote
2answers
724 views

Adding yeast to secondary

Okay, I am making a strong (imperial-ish) red ale. My original gravity was 1.081. I intended to bring it to a final point at most of 1.020, or if I can even lower. I was using 2 packs of WLP004 ...
1
vote
1answer
125 views

What's the best technique to add chamomile?

I've made a Witbier with tangerine peel and coriander. Though Randy Mosher's Radical Brewing suggests chamomile as a good "secret ingredient" for Witbiers, I didn't have any on hand when brewing, so i ...
2
votes
1answer
103 views

Does oxygen introduced during bottling get consumed by the yeast during carbing / conditioning?

I was just thinking about oxidization at bottling time... If you (accidentally) introduced oxygen into your beer when bottling, wouldn't this be used by the yeast the same way it is when you ...
3
votes
2answers
249 views

Bottled and right into the fridge

I added sugar, bottled, then put them into the fridge instead of leaving them at 68-76 degrees for a week. What should I do now, or is it too late to save the batch?
2
votes
2answers
82 views

What is the shelf life for DME?

I have a package of Briess Golden Light DME, and I noticed on the back it had a date stamp of 130923 10:57, which I assume to mean it was produced on Sept. 23, 2013. It got me wondering if DME ...
1
vote
1answer
67 views

Recipe calling for LME or DME

I'm a bit new to extract brewing and am a bit confused about the following recipe. Red Hawk Ale It says it requires: 6 lbs. amber malt extract Does this refer to 6 lbs. of amber spray-malt, ...
1
vote
1answer
105 views

Should I use lemonade or soda pop when making a summer shandy? [duplicate]

So I am making a wheat beer and am adding lemons and oranges into the second stage of fermenting. I have heard through the beer vine that shandy's are lemonade and beer. Can I just add the lemonade or ...
2
votes
4answers
430 views

Do I Always need to add Sugar when bottling?

I'm doing my second brew after great success with the well documented Brooklyn Brewshop Everyday IPA. This time is the exact opposite, random recipe and random grains. I went to a brew shop and had ...
4
votes
3answers
2k views

How to prepare Hop Tea?

How does one make a "Hop Tea" for taste testing? I am trying to get a better understanding of different hop flavor profiles. I have heard of making hop teas to do taste tests but I wonder if it's ...
10
votes
2answers
410 views

Two tens to One twenty

I am thinking of brewing a 20 gallon batch in two parts on two different days back to back. Has anyone tried this before? I am dealing with a maximum volume of 15 gallons in my brew pot but, my ...
2
votes
1answer
44 views

Is there a Material Difference between Fermwraps and Non-Branded fermwraps?

Here is a "Carboy Heater" from Adventures in Homebrewing. Here is an "Electric Fermentation Heater" from Northern Brewer. I just learned yesterday that "Fermwrap" is a product from MoreBeer. Looking ...
4
votes
3answers
281 views

How long do you boil liquid to be used in a beer?

I believe this is perhaps only one question, but there are a few different situations, namely to make a water/DME mixture for a starter, how long? to prime with a sugar water mixture, how long? to ...
4
votes
1answer
68 views

How can I prime by taking the gravity of the priming fluid?

I have this great mulberry syrup I found. I want to prime with it, and I forget how to figure this out with an unknown sugar source. I see that John Palmer's "How to Brew" references measuring the ...
0
votes
1answer
128 views

First brewing experience, First kit. need advice [closed]

Okay, so I got a homebrew starter kit for xmas about 5 years ago. it contained 23 litres of prepared wort, a primary pail, a secondary glass carboy and nearly all the tools needed. I still had to ...

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