3
votes
1answer
19 views

Stubborn residue in my bottles

I've been brewing for a couple years now, and lately my bottle collection has been more and more difficult to keep clean. I've always been thorough about rinsing the bottles with hot water ...
0
votes
1answer
7 views

Brewing in Rural Paraguay

Ill be brewing for my second time in Paraguay and have a quick question in regards to the summer conditions down here. How important is it to maintain the fermentation yeast temperature range after ...
0
votes
0answers
11 views

Regarding Co2 in my keg

Just kegged my American Stout last night. Gave it a little agitation at 30 psi, then left it at serving pressure around 8-9psi. First taste, it's great! the only slight thing i notice i can only ...
0
votes
1answer
46 views

How do I set up a Sestos D1S temperature controller with an NTC temperature sensor probe -40-120C

I have not succed to configurated my SESTOS digital PID with an temperature sensor probe working between -40°C to + 120°C. I put CtrL to 3 ( PID ) SN to 20 ( cu50 matching my sensor ) and Op1 to 2 ( ...
0
votes
1answer
24 views

Should I use beer gas to dispense carbonated kegs?

Suppose I have a keg of carbonated beer and a kegerator. Can I hook the keg up to beer gas (nitrogen, CO2 mix)? Would this affect the beer in any way, or would I have to carbonate with the beer gas to ...
2
votes
1answer
111 views

Large bottles ddn't carbonate, but little ones did

Does anyone have an idea if larger bottles (half liter) are harder to carbonate than smaller ones (1/3 liter)? I think the problem is that I had a Belgian ale (6.5%) is a secondary and when bottling, ...
0
votes
1answer
15 views

Achieving the Expected SG from a Beer Recipe

I've recently been looking at all-grain brewing and noticed that the recipes tend to have a wide variation in the expected final specific gravity after fermentation. I was wondering how you manage to ...
0
votes
1answer
18 views

Sour Starter From Dregs

I bought Nordic Saison from Hill Farmstead and loved it. I have a Saison recipe that I really like and I want to try and sour that. I took the dregs from a 750ml of the Nordic and threw it in a small ...
0
votes
1answer
25 views

Using pressure barrels for carbonated larger/cider?

I was wondering if there was a way to get alcohol in my pressure barrels (those £25, 23l types) to be carbonated similar to shop bought largers and ciders. I've completed my first brew which was a 40 ...
2
votes
3answers
227 views

Pomegranate wine colour?

The pictures of pomegranate wine I have seen on the internet seem like very dark red wine. The one I made however looked like a milkish pink. What can account for the difference? How can I control the ...
1
vote
1answer
85 views

Suspected mould in elderflower country champagne

I have recently bottled a sparkling elderflower drink (sometimes referred to as Country Champagne or something similar). Together with the eldeflowers, it contains water, sugar, lemons and a little ...
1
vote
3answers
44 views

Bottle Conditioning with Saison Yeast - Any adjustments to priming sugar necessary?

I have 6 Saisons brewing, three using Wyeast 3711 French Saison and three using Wyeast 3724 Belgian Saison. The final gravities on these have been my lowest ever for any batch of beer. The 3711's ...
1
vote
2answers
31 views

Sweeting and Bottling a cider/cyser [duplicate]

I fermented 5 gallons of cider from 1.044 to 1.0. It's very tart, so I want to add 2 lbs of honey to sweeten it up. I also want to bottle it with some carbonation. How do I prevent the honey from ...
21
votes
13answers
32k views

What can I do with my spent grain after mashing?

After brewing a batch of beer, I always end up with ~14 lbs of spent grain that I usually just toss in a pile in the corner of the yard. Are there better things to do with it (i.e. cooking, baking, ...
1
vote
1answer
50 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 ...
5
votes
1answer
34 views

Homebrewing Soda, Safety Concerns

I wanted to try making my own soda this summer, and finally got around to it 10 days ago. Here's the thing. I didn't have/use any specialized equipment. I boiled water with sugar ~15 minutes, and ...
0
votes
1answer
20 views

Kegging process and serving PSI

I'm now the proud owner of a corny keg. I just have a couple of questions about carbonating the beer and then what to do during / after serving. As far as I'm aware, to carbonate the beer I just need ...
0
votes
1answer
38 views

Preparing yeast for secondary fermentation

I have a barleywine in progress that seems to have stalled around 9% ABV with some residual sweetness I'd like to try and reduce. After 2.5 weeks in primary all activity had stopped so I racked off ...
0
votes
1answer
467 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
25 views

Does anyone make low-profile ball lock disconnects?

Is there such a thing as low-profile gas/liquid disconnects for ball lock corny kegs? I'm curious if there's anything commercially available that is notably shorter in height than the typical ...
0
votes
1answer
24 views

Which kind of hop should be used on a First Wort Hopped (FWH) beer?

Should I use Aroma or Bittering hop on my FWH? The time between the FWH and the boiling should be taken into account or it does not matter?
0
votes
2answers
25 views

Hops to put in a golden ale to give a big hit of hops

Im looking to make a golden ale from a kit but I want it to have a massive hoppy hit when you take a sip, any ideas on what type to add and dates before bottling?
2
votes
2answers
777 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
2answers
82 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 ...
1
vote
1answer
266 views

What effects do different types of sugar have on the flavour of ginger beer?

I've been brewing ginger beer with raw cane sugar and have always found the short window between when the mixture becomes recognizable as ginger beer and when it turns into face-melting acid is quite ...
1
vote
1answer
24 views

Mash Boiler – What's a good boiler?

i'm new to the brewing game and am currently waiting for a few whole grain brews to come of age. One thing i'd like to do is purchase a larger mash boiler and dedicate a bit of space in the shed for ...
1
vote
2answers
33 views

Minimal neccesary time in primary/seconday for a barleywine-braggot

I am still rather beginner (so far a couple of batches), but for the last batch I have taken a brave (irresponsible) step and went for a barley wine-braggot beer. For batch of 22 l In have used +- 6 ...
0
votes
2answers
54 views

missing blow off water

I fermented 12 gallons in a Sankey keg. Fermentation went fine as well as diacital rest for two days. After two days of cold crashing all of the sanitized solution that was in the blow off bucket is ...
1
vote
2answers
107 views

Keeping the keg lines and fittings clean

I recently purchased a keg, and I've got a couple questions about keeping the lines clean. Specifically when the keg isn't finished, as the lines are simple enough to clean along with the keg when ...
0
votes
2answers
62 views

Additional equipment for cornelius kegging

My local supplier is selling refurbished cornelius kegs for a decent price and I would like to pick one up. I don't know the first thing about kegging though, and more importantly what additional ...
5
votes
6answers
1k views

Networked/Connected Thermometer for Measuring Water in Swamp Cooler

I was hoping to put together an information system that could measure the temperature of the water in a bucket where I place my fermenting-bucket and notify my smart phone when I need to replace the ...
2
votes
1answer
135 views

Calibrating PID. Temperature probes PT100 not linear

I am working on my HERMS setup and have a few PIDS and temp sensors to work with. The problem is that the temp sensors show about 5 degrees celsius off when I first set it up. I Raised the water in my ...
3
votes
1answer
65 views

Dynamics temperature measurement

We fight to keep the fermentation temperature controlled, usually constant, but the fermentation is an exothermic activity, so in one side we try to remove energy, and in the other (inside, mainly in ...
2
votes
1answer
63 views

Best way to estimate remaining fermentable sugars?

This question is kind of for the chemists here, but I'm open to any ideas. In this question Denny Conn, who is far more experienced than me, asserted that a beer is likely finished fermenting, ...
2
votes
3answers
77 views

Beer turning cloudy when poured into a glass

So i opened up a bottle of home brew that had been lagering for a few months. When i opened it and pour it into a glass is was perfectly clear with nice carbonation. Then within 5-10 minutes it was ...
0
votes
2answers
60 views

Hop Rhizomes in South Africa

I want to use home-grown hops in my home-brewed beer. And the best way I can think of doing that is to grow my own hops. The only problem is that I can't seem to find any suppliers of hop rhizomes in ...
5
votes
4answers
4k views

Can I dry my own yeast to make it relatively shelf stable? How?

Obviously, it can be done, as dry yeast works for fermenting beer. I go sometimes a month or two between batches, and carrying over one yeast culture across beers seems a bit of a pain. How is dried ...
0
votes
1answer
30 views

When should I add campden tablets?

So I'm still pretty new to home brewing, I recently finished my first batch of cider from a kit and the end results where ok. Nothing amazing, but it was something I made and feels extra rewarding. ...
3
votes
2answers
232 views

What yeast is in White Labs WLP080 Cream Ale Blend?

Has anyone used the Cream Ale blend from WhiteLabs? I used it recently and am surprised at the lack of flocculation. The beer has been in a cold keg for a month and its still fairly cloudy. Was ...
10
votes
8answers
14k views

How to clear beer

I am brewing my first homebrew an American cream ale. Was just reading into secondary fermentation. In the directions and books I've read it seems to suggest doing this. But as I search online and ...
0
votes
4answers
58 views

Yeast Problems!

Brewing a porter, pitched my yeast and started with a 1.056. My air conditioner broke for 1 day and the beer got to about 80 degrees after about 1 1/2 weeks of fermentation. Beer has been sitting at ...
2
votes
1answer
338 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 ...
1
vote
1answer
33 views

How long to mature and clear with Top Tap Barrel?

Once, initial and secondary fermentation are complete, how long should the barrel be left to clear and mature? I understand that with a bottom tap barrel you have to wait for the entire, barrel to ...
1
vote
1answer
45 views

Carbonating a keg outside of a fridge until it is ready

My refrigerator is full but I am kegging two Saisons today. I plan on letting them sit in room temperature for 2 weeks and then moving them into the refrigerator when they are fully carbonated. ...
0
votes
2answers
58 views

Should I worry about this smell?

I have stout fermenting and it has been in my carboy for a little over a week. Yesterday i opened the carboy to make a small intial addition of coffee beans and cacao nibs. Well when i opened it and ...
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 ...
18
votes
5answers
16k views
0
votes
1answer
27 views

Worried about extent of inflation of Wyeast 4766 package

My friend and I were trying to ferment some raspberries using the WYEAST 4766 Cider yeast. Now it's 1 day after we activated the package and it is still only partially inflated. Should we buy a new ...
0
votes
1answer
33 views

Dr Rudi (super alpha) hops NZ, experiences?

Last night a friend at our brewing space passed me a new bag of Dr. Rudi Hops and said "we just got this in would you like to try it in your brew this evening?" I of course said yes. Only now do I ...
0
votes
3answers
35 views

What is the best type of ale/lager that you can add fruit to?

I am planning to make a fruit batch for my wife and I have read on when to add the fruit and how, but is there a recipe that you should stay away from? This my be subjective to a point, but I don't ...

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