1
vote
2answers
16 views

Sweetening a tart fruit beer?

So I'm doing a first attempt at a Blackberry Wheat beer, per a request from a co-worker. All seems to be fine and good, however before I went to bottle I tasted it and, not unexpectedly, it is a ...
0
votes
0answers
7 views

How is the conversion of raisin to tannin and acid?

It's hard to find tannin powder as there is no wine making supplies in my country. There, I'd rather use raisin as tannin substitute in my wine making process. However, I'm not sure how the conversion ...
0
votes
0answers
9 views

Better Bottle carboy vs. generic PET carboy

From what I've seen, the 'Better Bottle' carboy is just a PET bottle with a brand name on it. I read that there are some PET carboys that have a special layer of oxygen impermeable material between ...
0
votes
2answers
16 views

Carboy versus 2nd Bucket

What are the benefits in using a carboy for a secondary, rather than just using another 5 gallon bucket? I'm just curious because carboys are a pain in the behind to clean properly, and other than ...
0
votes
0answers
13 views

Not enough cups

I found an article on cleaning the paint off of silk screened beer bottles, typically 22 oz, and noticed a discrepancy. The article writer suggested a 1 to 8 ratio of CLR to water. or "two cups to 4 ...
0
votes
1answer
405 views

Belgium clones leffe brune

has anyone made a Leffe Brune clone, please tell me what you used and how it turned out?
0
votes
1answer
35 views

Where to buy corks without grapes on them?

I'm planning to bottle my first mead and went looking for corks online, but all the suppliers I'm used to only have corks with grapes on them. Minor cosmetic consideration, I realize, but is there ...
2
votes
2answers
539 views

How long must water be boiled to remove temporary hardness (bicarbonates)

From Papazian's Joy of Homebrewing: In the US temporary hardness is determined by a measure of bicarbonates [2(HCO3)].The hardness that bicarbonate ions contribute is temporary because it is ...
1
vote
4answers
76 views

Bitter still flat after 2 weeks of bottle conditioning

I made a coopers english bitter kit but let it ferment for 3 weeks in the FV and then bottled it. Its been in the bottle 2 weeks at 20 degrees C yet still feels flat. When I poured it there were a lot ...
0
votes
2answers
19 views

Adding natural flavoring in fermentation

I plan on brewing a wheat beer next and I would like to add in natural flavoring. I have never used flavorings in any previous brews and I have seen some mixed opinions about which stage of ...
10
votes
9answers
3k views

I just had my Big Mouth Bubbler carboy shatter, now I'm terrified

I've been using these big mouth bubbler's as my secondary fermentation now for a few months: I was originally using them as primary as well, but being one that makes pretty high gravity beers, I ...
1
vote
2answers
59 views

how to control water temperature?

I need a method to maintain the temperature of the water specifically at 55 degree and 5 degree into two different containers to conduct a thermal cycling. I am keen to address the effect of ...
2
votes
5answers
246 views

Aroma hops: to bag or not?

I've been struggling a bit to get hop aroma into an IPA, and I think maybe my hop bags aren't letting enough wort get into the hops. I've been adding 50g of Simcoe to 20L of wort 5 minutes before ...
0
votes
1answer
31 views

Heating after fermentation?

What's the general consensus on leaving a heat source turned on after fermentation has complete? I'm doing an Imperial IPA which should finish fermenting in 4-5 days going by previous experience with ...
0
votes
1answer
28 views

Dabinett Single Variety Cider - Cloudy!

We have made 300 litres of organic single variety Dabinett cider - it was crushed in November 2013. Nineteen months and four rackings later - it genuinely tastes divine and smells OK - but you can't ...
0
votes
3answers
54 views

How would the first brew taste like ? If it goes well , and if it doesnt go well?

Out of curiosity, i just wanted to know how a home brew made of bakers yeast , good water(almost sweet) and barley malt taste like . would it be sweet or flat or fizzy or something else? At the same ...
1
vote
1answer
115 views

How many Gallons Per Minute does a Pump used for Wort Recirculation Require?

I just got my $25 solar pump working and it can only do 1.7GPM. I poured water equal in amount to that which is normally in my kettle after boiling, turned the pump on and it did not come even close ...
0
votes
3answers
21 views

How to remove/service static relief valve on a pin lock keg?

i have a pin lock keg with a leaking static relief valve. The lid looks like this: I can't figure out how to remove the innards of the relief valve to fix it. Any ideas?
2
votes
2answers
65 views

Can ring crown bottles be recapped?

Can ring crown (pull off) bottless such as these: be recapped using a table top or bench bottle capper? EDIT: Just to be clear, I mean capping the bottle with regular caps like these, not not pull ...
1
vote
1answer
65 views

Blending beer DURING fermentation, in the hopes to get beer back in balance with hops

I brewed an IPA intended to blow my hop socks off and missed my target OG by 20 points. DETAILS: Built this recipe in BeerSmith with an intended OG of 1.070 and IBU projected at 156. I pitched a 1000 ...
0
votes
1answer
22 views

IBU calculation for blended worts / braggott

community! I recently found that my calculations of IBUs are not always accurate... Especially when I was making a Braggot. Maybe someone can help me out with the formula or something? I made a 5 ...
3
votes
3answers
2k views

Boza beverage recipes and experiences?

Anyone to share recipes and experience on brewing Boza beverage?
2
votes
2answers
71 views

Is it safe to drill into the side of a fridge?

I want to transform a compressor wine fridge into a kegerator. I wanted to know where it would be safe to drill holes, either in the side or the top? There is no freezer section, and the back of the ...
3
votes
3answers
113 views

At what point in fermentation does temperature no longer influence flavour?

I often read about ramping up the temperature to increase yeast activity and attenuation towards the end of fermentation. I used to have some really funky tasting brews before I started strict ...
1
vote
3answers
85 views

What are the simple things i should be careful about (like bleach) for my first time brewing?

I'm planning to make my first batch within the next couple of days and was checking what all thing i should not OVERDO (like bleach sanitation). Should i be careful before i cap my bottle (i don't ...
0
votes
1answer
43 views

How do I remove the medicinal taste of vanilla extract in my beer?

I bought a natural vanilla extract (vanilla beans, alcohol, and water) to add to my beer at bottling time. I mixed it along with my carbing sugar and bottled. When I tried the beer for the first ...
2
votes
1answer
280 views

Building a kegerator from a wine fridge

I am thinking of making a kegerator for 3 gallon pin lock corny kegs. Is there any issue with using a wine fridge to do this? I thought the size was right, as it can tuck away on my countertop and it ...
9
votes
6answers
13k views

Bottles didn't carbonate, anything I can do?

Brewed an Oatmeal Stout and it has been in bottles for about 4 weeks now and still the bottles haven't carbonated. Tried the first bottle after 2 weeks and it was very flat. Now I just opened one ...
0
votes
1answer
43 views

Fermentation Temperature

I have a quick question. I've been looking for an answer, but didn't find a clear answer. So, I'm making an IPA. Right now the air temperature in my closet where I keep the carboy is 67-68F. This is ...
0
votes
2answers
70 views

What's wrong with my gravity?

I recently brewed an Imperial Red. It clocked in at around 1.072 on original gravity reading. My malt bill looked something like this: 12 lbs 5.0 oz Pale Malt (2 Row) US (2.0 SRM) 11 lbs Marris ...
5
votes
6answers
6k views

Can I use wine yeast to ferment beer?

Can I use wine yeast to ferment a beer? What sort of problems might I encounter that are unique to wine yeast trying to ferment malt sugars? What sort of flavor differences might I encounter?
0
votes
0answers
8 views

Why is the primary stage of fermentation of wine important?

Senior chemistry student, whilst I know the main reason, I would like to know more of the chemistry behind it.
0
votes
1answer
47 views

How will this beer turn out?

I brewed my first all grain beer on Sunday; everything went well barring one leaky tap and a slight blockage on the tap in my kettle due to a poor hop filter. It is supposed be an IPA style beer using ...
1
vote
3answers
56 views

Beer bottling procedures (first timer)

I'll be bottling my first batch of beer next week. I'm curious about the logistics of this given the equipment I have. The 5 g batch is currently in the primary fermentation bucket. I planned to skip ...
1
vote
2answers
168 views

Brew stand recommendations

My buddy and I are looking to upgrade to a 20 gallon brew stand, and I'm looking for recommendations between buying a full setup, which brand, or making one ourselves.
3
votes
1answer
60 views

What are the other good santizers when StarSan is not available?

I'm a first timer from India and literally nothing for beer home brewing is available locally. I'm having a hard time finding airlock, siphon tube , bottle capper etc. Please bear with me if its a ...
0
votes
2answers
40 views

My ingredient quantities seem a bit off

Planning a new extract brew. I'm normally one to wing the quantities a bit but as I'm attempting a higher-than-average ABV this time round I've put together a recipe using the Brewers' Friend recipe ...
0
votes
1answer
30 views

What is the specific role of yeast in wine making? [on hold]

I'm a senior student, experimenting on alcohol concentration of wine using different variables. My variables are white wine yeast and brewing yeast and whilst I know the main role, I would like to ...
4
votes
2answers
662 views

Safely adding enzymes (e.g. Beano) to lower final gravity

I've heard a lot of mixed stories about people adding additional enzymes (Beano, GasX, etc) to their beers to drop the final gravity down very (sometimes undesirably) low. I've also hear mixed ideas ...
17
votes
7answers
90k views

What are the various ways to remove chlorine/chloramine from tap water?

OK, I actually know how to remove chlorine, but I'd like to have the pros and cons of each method spelled out. I will post an answer and mark it as a community wiki. Please edit it with your input.
0
votes
3answers
67 views

Anyone Know of Any Homebrewing Video Tutorial Blogs

Does anyone know of a good homebrewing blog that has video tutorials? I've Googled it and found a bunch of video tutorial blogs, but they're not great. Anyone know of some good ones?
0
votes
1answer
25 views

Do I need to use finings again after restarting the fermentation?

I recently made a batch of red wine but because the wine was too sweet I restarted the fermentation as I was advised. Of course I will need to de-gas the wine again, do I also need to use finings ...
0
votes
2answers
25 views

Yeast not viable?

If I think my liquid yeast was not viable yet pitched it unknowingly and now no fermentation happening-can I introduce new yeast or trash the batch ?
0
votes
3answers
33 views

airtight bin for bulk grain

We are having a really hard time finding a truly airtight bin to keep bulk grain in. Does anyone have any suggestions? We keep our grains in the shed and want to keep out mice and bugs.
0
votes
1answer
41 views

Soapy aftertaste in wine, fermentation temperature?

I generally find my homebrew wine (just from a regular kit) has a soapy kind of aftertaste. I'm wondering if this might be down to fermentation temperature or something, I'm taking as many precautions ...
0
votes
2answers
46 views

A side by side comparison of open vessel vs closed vessel natural temp rise during fermentation

Would an unjacketed open fermentor, ferment cooler than an unjacketed closed system, given everything else equal. The idea being the ease of releasing strain and pressure on the yeast in an open ...
2
votes
2answers
58 views

Poor hop aroma for late addition hops

My boil kettle is about 56x85cm, so relatively tall and narrow. I get a good rolling boil but no matter how much hops I throw in in the last 5 minutes I can never seem to get any aroma whatsoever. I'm ...
0
votes
1answer
29 views

How long to wait to bottle after adding sulfites?

When adding sulfites to a wine, mead, or cider prior to bottling for oxidation prevention, how long should you wait after adding the sulfites before transferring to bottles? Is there a set amount of ...
0
votes
3answers
1k views

What to expect from champagne yeast?

I bought a pack of champagne yeast, but not sure why, just to try it :) What differences should I expect compared to a "normal" English ale yest?
0
votes
1answer
22 views

Beer gets mixed up when siphoning into container just before bottling

When preparing to bottle a cerveza style beer (from a kit), I moved my beer into the primary fermenter so that I could mix in some sugary water before bottling to make my beer bubbly. The beer had ...

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