3
votes
4answers
261 views

Do alcohol vapor escape through the fermentation / air lock?

Something I've always been paranoid about is if the alcohol escapes through the airlock if I leave the liquid as-is for weeks after the fermentation have stopped. Will I lose alcohol level?
0
votes
1answer
5 views

Should I decant my lager starter

I made a starter for this lager we're brewing. As usual, I started it three days early, fermented at 70F and put it in the fridge after the krausen died down. I'm sitting here on brew day thinking ...
0
votes
1answer
7 views

Closed environment vs open environment in brewing

One thing that is very confusing for me right now is the dynamics of when to isolate the contents and when to aerate it. Like as soon as you finish boiling it's recommended to put a lot of oxygen by ...
0
votes
1answer
16 views

Will a stout faucet give me the same effect as a beer engine?

I know that stout faucets were devised as a means for emulating the cask ale experience but how close are they? Can I skip getting a beer engine at home and just get a stout faucet and beer gas?
0
votes
1answer
5 views

Belgium Tripel with Sorachi Ace Hops

Good evening, home-brewing community! I'm seeking a quick advise. I'm brewing (or attempting at least) a Belgium Tripel. I'm pretty solved on grains. Still trying to figure out the hops. So, I plan ...
1
vote
2answers
28 views

Does a different cell count invalidate a tasting expeeriment between two batches, or is it immaterial?

Now that I'm all grain I've done many experiments regarding differences in grains, trying to make 2 batches identical in every way except for one variable with the grain. However I just learned via ...
0
votes
2answers
31 views

Just brewed a “White Stout” - Looking for feedback on additives

I recently tried a "White Stout" at Track 7 brewery in Sacramento, CA. It completely hit me off guard when I saw the color of it and tasted coffee and chocolate. Trying to replicate, my brother and a ...
0
votes
1answer
272 views

Belgium clones leffe brune

has anyone made a Leffe Brune clone, please tell me what you used and how it turned out?
3
votes
3answers
236 views

Will bitterness from a flameout coffee addition fade with age?

I recently brewed an Imperial Stout with some coffee additions. While I didn't boil the coffee for long (warm steeped 3oz beans and pitched grounds and two cups of brew at flameout), it did lend some ...
2
votes
2answers
210 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 ...
3
votes
1answer
27 views

Adding boiling wort on previous batches yeast sediments

I've been using kegs as fermentors and 'no chill' vessels. With pressurized fermentation I'm getting so much less sediment and krausen, and actually I purge the yeast before and after transfer, so ...
2
votes
2answers
19 views

When to add fruits or berries into mead?

I'm getting a bit confused with adding fruits or berries into mead... Some recipes suggest adding it into the secondary (like purés). On other side there are multiple videos of people fermenting ...
1
vote
1answer
21 views

Effect on a low gravity boil size on IBUs in the final batch

This question is a follow-up to the original one regarding the effect on boil size on IBUs. (Effect of boil size on IBUs) I understand that the boil gravity tends to lessen the utilisation of hops and ...
3
votes
3answers
41 views

Water level low on airlock. Is it contaminated?

About 48 hours into my ferment I noticed a significant amount of liquid (about an inch) is missing from my airlock. Reading up on the subject ive realized that water was probably sucked into my brew ...
0
votes
3answers
192 views

Quick recipe for stout

I have a bit of an emergency on my hands. I am brewing beer for a wedding and my batch of stout bottle bombed on me. The whole batch is ruined and the wedding is 3 weeks away. Does anyone have a quick ...
2
votes
2answers
66 views

Home brewing in kegs

As there is no secondary fermentation when brewing in kegs as you use CO2 gas, how do you calculate the added amount of sugar in the brewing process to achieve the same end result. Sue
10
votes
4answers
369 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 ...
0
votes
0answers
14 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 ...
1
vote
1answer
66 views

Can I make a 10g batch with a 16g kettle?

I'm planning an upgrade to my 5 gallon setup to do 10 gallon batches. In BeerSmith, I've created an equipment profile to estimate my pre-boil volume. Assuming 1 gallon evaporation per hour (I know ...
1
vote
1answer
49 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 ...
2
votes
1answer
72 views

Why does overly acidic wort result in thin mouthfeel?

Various sources (such as this and this) discuss how excessively low wort pH (for example, from dark specialty grains) can result in a thin beer, even when extract brewing. I've been unable to find ...
1
vote
2answers
68 views

14 hours after pitching, little to no activity. Is it ruined?

This is my first homebrew, so I'm totally in the dark as to what to expect. However, I was told by my LHS that I should see a lot of fermentation activity after around 4-12 hours. The brew itself is ...
1
vote
1answer
64 views

How long does a white labs liquid yeast vial last once opened?

I have been using half of a vial of white labs liquid yeast for brewing 1 gallon batches of beer. How long will the second half last once I put it back in the frige? It had been allowed to warm ...
2
votes
1answer
29 views

Why do people purge kegs before force carbonating?

What is the point in "burping" a keg right before force carbonating it? When the co2 hits the keg during carbonation it is going to provide a protective blanket to any air above it. I am confused ...
0
votes
3answers
147 views

Fermentation - Lost cause?

I believe my first homebrew is a lost cause. I'm at 3 weeks, and each week I've done a gravity reading and a taste. The flavor has gotten increasingly sour(astringent) with each week. It's almost ...
1
vote
2answers
52 views

Was my mash pH okay? Should I be adjusting it?

I am still new to brewing: First attempt with Christmas gifts used a refill kit that turned out to be partial - resulted in stout that tasted fine but is very weak. Second attempt is due to be bottled ...
0
votes
1answer
53 views

How did I manage to make apple sherry?

I have loads of apples in the garden and every year I make experimental 1-gallon batches of cider and apple wine (cider plus extra sugar). This year I tried to make a cider that wasn't ultra-dry, by ...
1
vote
1answer
50 views

Putting Yeast in a Tea Bag

When making apple cider, beer or white wine, in order to more easily clear up the liquid, can we put our yeast in a tea bag or a piece of cloth so that the alcohol would be produced inside of it and ...
0
votes
2answers
32 views

Effects of air lock water back-flow

I have just brewed for the first time. After bottling,I noticed the air lock, which I hadn't removed, was missing its water. I'm assuming the week-old air lock water was sucked back into the brew as I ...
0
votes
3answers
53 views

Water For Robust Porter

I've been chatting with my local city water tech. Based on what she sent me, the numbers work out as... pH- 7.5 Ca- 20.1 Mg- 12.6 K- 1 Chloride- 5.4 SO4- 11.5 Hardness (CaCO3)- 103 ...
2
votes
2answers
74 views

On using a stainless steel tea bag to hold the hops while boiling

We are going to brew a Maibock next weekend and would like to substitute the whirlpool with a a metallic tea bag that holds the hops (pellets) while boiling. We tried a smaller metallic tea bag with ...
0
votes
1answer
18 views

How do I improve some sour hard cider brew?

My roommate grabbed 14 gallons of organic cider on sale. Turned out they had Potassium Sorbate in them though. A little research online indicated that it was still possible to make hard cider with it ...
3
votes
1answer
194 views

Gunk in bottom of all grain boil

After finishing the boil and chilling the wort for my all grain batches I find I always have a large volume of gunk left of the bottom of the pot. I'm sure it's just spent hops and other solid bits ...
9
votes
7answers
2k 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 ...
2
votes
2answers
172 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 ...
17
votes
7answers
13k views

How to add fruit to beer

What is the best way to add fruit to a beer? I'm afraid boiling it will break down the fruit too much (a muslin bag could fix this I guess), but I'm not sure how to add it to the fermenter without ...
0
votes
1answer
45 views

How long can bottles be considered sanitized?

At the moment I'm sanitizing bottles by submerging them in sanitizing solutions (and letting them fill of course), and then running them through the dishwasher with no detergent/etc. The dishwasher ...
1
vote
2answers
80 views

What might kill a ginger bug - fact and fiction?

I've been attempting to use a ginger bug to make non-alcoholic ginger beer, but I manage to kill the bug each time, either while it is cultivating or after I add it to the ginger syrup. Overview of ...
-4
votes
0answers
14 views

We're having a home brew competion! [closed]

There is an upcoming homebrew competition the is being hosted in Everett Wa. We would love if you could help get the word out! Check out our website at www.beerrenegades.com
1
vote
4answers
173 views

Fermentation vessel too small for beer kit

My problem is that I have a 15L carboy a beer kit (Cooper's Irish Stout) that's supposed to be for 23L. I vaguely recall reading somewhere that I should leave about 20% headspace (so I'm only brewing ...
1
vote
1answer
58 views

Bottle conditioning beer without sugar

I'm just about to embark on my first brew with my dad. He mentioned that he may include half a tea spoon of sugar into each of the bottles to prevent it becoming flat. What are other suggestions to ...
1
vote
1answer
166 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 ...
5
votes
5answers
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?
6
votes
4answers
6k views

How much distillers yeast do I use in a 5 gallon batch of beer?

The recipe I'm working on calls for the use of distillers yeast half way through my primary fermentation (among other things like plenty of sugar, aeration, etc...). Problem is, it doesn't really ...
2
votes
2answers
150 views

Fat in malted and unmalted barley

Does malted barley have fat like un-malted barley? If either have fat, why doesn't this cause problems in the beer? What happens with this fat during the brew?
7
votes
6answers
2k views

Soapy off-flavour source?

I have made 3 batches of beer now which each had the same off flavour but I don't really have a clear idea of the source of the problem. It's a kind of soapy cleaning flavour but doesn't match up any ...
0
votes
4answers
138 views

It is necessary to sanitize my wine thief after primary fermentation

I have made several batches of wine from kits and a few batches of mead. One of the things that must be done after primary fermentation is to test the specific gravity. The wine kits I have used ...
0
votes
2answers
101 views

can i bottle cider at 150 sg it has been still for a month

my cider started at 190 and now is 150 and has been still for about a month, can I drink and bottle it at this time?
2
votes
1answer
58 views

What is the IBU cutoff between a Pale Ale and an IPA?

Granted these are different techniques, there seems to be a line where Pale Ales start to become more bitter and hoppy and IPA-esque. The thing is that Pale Ales don't usually list thier IBU on the ...
5
votes
2answers
54 views

How many pounds of frozen strawberries in a Strawberry blonde?

I'm brewing a 5 gallon all-grain strawberry blonde ale. I'd like to leave it for two weeks in primary, then rack on top of frozen strawberries in secondary. Would anyone have an estimate of how many ...

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