1
vote
2answers
6 views

Leaf Hops to Pellet Hops

I've seen conversions of like.. add 10% when going from pellet hope to leaf hops. My question is probably numb nuts.. i.e., I see recipes that have leaf hops in them and I want to use pellet hops... ...
2
votes
3answers
140 views

What are all the factors that contribute to short fermentation time?

I've got an event coming up and I've got one beer that I'm going to bring, but I'm thinking about brewing another. If I do that, I need to turn it around in about two weeks. Which is probably too ...
0
votes
2answers
26 views

Yeast not slowing under refrigeration

I'm using Red Star champagne yeast to brew natural sodas, but I'm stuck on one issue: After the room-temp fermentation I move the (2-liter soda) bottles to the refrigerator (38°F) but the ...
1
vote
1answer
35 views

All my beers taste are heavy bodied

Although it's few years I'm into homebrewing I made only few batches, about 6-7, trying different styles, like pale ales, sweet stouts and weiss. As now I always used extracts plus speciality grains ...
3
votes
1answer
21 views

Why is IBU/GU a good measure?

Since the FG is what measures the residual sugar in the final beer, why do we use OG, instead of FG, to calculate the ratio of the bitterness over the sweetness in final beer? How precisely is the ...
0
votes
1answer
24 views

Using caster sugar as a barrel primer. Bad idea?

My first best of home brew fermented for 6 days, then transferred to barrel for the net 3 weeks - i used woodforde's real ale mix. BUT at the last seconds i forgot primer so i improvised wit 80g of ...
0
votes
3answers
54 views

How (and how soon) can I determine if my primary is infected?

My brew day ran long and by the end of the process I was tired and ready to be done. Due to this lapse in concentration I had a major failure in my sanitation process - I forgot to sanitize my better ...
1
vote
2answers
50 views

Fix a leak on my weld-less valve

Just picked up a new kettle. Assembled it and ran a water test on it. It came with some teflon tape, and I put that on. But it has a consistent dripping leak. Should I just load some more teflon tape ...
0
votes
1answer
26 views

Creating a tincture extract question

Good afternoon, guys. I never done tincturing before, and actually just saw a recipe for Capsicumel (jalapeno mead or methodology). The recipe states adding 2 peppers into the primary when the ABV ...
0
votes
0answers
11 views

Forced carbonation procedure in keg [duplicate]

I am getting ready to rack my beer from my secondary fermentor into my corny keg and I am a little foggy as to have to force carbonate it. I know it involves turning the CO2 pressure for a certain ...
4
votes
3answers
85 views

Cold crash with airlock or not

While cold crashing is it right to use a lid with an airlock?Do we risk to get oxygen in the fermentor fron the airlock(and as a result to oxidize our beer) while co2 leaves free space as it "goes" in ...
0
votes
0answers
7 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
3answers
27 views

Fermentation issue - Airlock overflow [duplicate]

I'm brewing my first batch ever, we did our best but something is going on in the fermentation and I'm not sure what it is. Here is a 30 sec video of the issue: ...
0
votes
1answer
38 views

Optimum Fermentation Temperature

I am planning on brewing a wheat beer with Danstar Munich Wheat Beer Dry Yeast. I didn't realize until I had already made the purchase that the optimum temperature for fermentation was 55-65. I don't ...
1
vote
1answer
247 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 ...
0
votes
0answers
25 views

No Activity or Krausen [duplicate]

Something that has never happened to me. Brewed early Sunday and hit 80+% efficiency. I used Wyeast London Ale that was fully bloated when pitched. Over 36 hours later zero activity. No krausen, ...
10
votes
9answers
6k views

How do I cut my extract brewing cost?

I'm trying to reduce my cost-per-beer, without investing in an all-grain setup. I know I'm pretty limited with what I can tweak (can't get around needing sugar, yeast, and hops), but here in Montana ...
15
votes
9answers
17k views

Am I required to refrigerate bottles after bottling?

My instructions that came with my kit said that I should let the bottles sit for 3 days, then age in the fridge for 10 days. If I don't refrigerate, will I get bottle bombs? Advice on forums and ...
0
votes
0answers
27 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 ...
1
vote
3answers
53 views

Overflowing yeast starter

I made a yeast starter last night with 1500 ml of water, 150 g DME and a Wyeast 1056 smack pack. After boiling, total volume was just under 1500 ml. I put it in a 2 liter erlenmeyer flask on a stir ...
0
votes
2answers
136 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?
1
vote
2answers
137 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.
1
vote
2answers
52 views

Adjusting beer recipes to smaller batches

I would like to starting making smaller batches (10L) but most of the recipes that I have found online are for larger batches. Luckily, it seems that you can scale down ingredients linearly but ...
1
vote
3answers
294 views

Would coffee wine be at all similar in taste to Kahlua?

I'm interested in brewing kind of a coffee wine. Would it taste at all like Kahlua? I imagine the coffee flavor would be slightly weaker. Recipes for it I've seen have described the taste as "unique" ...
15
votes
6answers
5k views

No-rinse acid sanitizer - is there a risk?

My homebrewer friends recommend the StarSan acid sanitizer, hands-down. I tried it once and it foamed everywhere and left a bunch of rings in the carboy and the bottles. It made me paranoid that it ...
4
votes
2answers
603 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 ...
0
votes
1answer
75 views

Estimating the ABV in finshed product

Is this a viable method?: In theory you can calculate an estimated ABV by using the formula 17*X%*YL. This means that 17 gr sugar produces 1% alc. in 1 liter mash. So if you know at what alc.% your ...
7
votes
5answers
218 views

Can I leave my hydrometer in the carboy to tell when fermentation is complete?

I was wondering if anyone leaves a glass hydrometer in their carboy during primary fermentation so that you don't have to take samples. I figured it would be an easy way to tell that the SG has ...
0
votes
3answers
133 views

Why are there raisins floating in my ginger beer?

When I buy homemade ginger beer (in South Africa), there are often small black raisins floating in it, about 1cm in diameter. Why did the makers decide to put them in?
1
vote
1answer
44 views

Plastic Bucket - Primary & Dry Hopping

I will be brewing an IPA this weekend and fermenting in a bucket...so much easier to clean afterwards. Once fermentation is complete, I am going to dry hop for 7-10 days in the primary. That ...
1
vote
0answers
31 views

Ginger Bug Smell?

I've made a new ginger bug from some pretty old ginger. The ginger has been sitting on my counter long enough for some of it to actually sprout new shoots, but it smells fine and doesn't show any ...
6
votes
1answer
71 views

what have i made and is it safe to drink?

I made a DIY CO2 system for my fish tank. I use fermentation for the CO2. 2 and a half weeks ago I filled a 2ltr soda bottle with water, 2 cups of demerara sugar and a tsp of bakers yeast. This wasnt ...
47
votes
5answers
4k views

What equipment do I need to buy to start making beer?

What is the minimum equipment to start brewing some good beer at home?
1
vote
1answer
49 views

how to stop fermantation in my locally made millet drink

I make my own local millet drink sweetened with malt sorghum. But I want to keep it free from fermentation for weeks. How? I have sorbate but is not working.
0
votes
1answer
57 views

Winemaking Clubs in Greater DC area

Is anyone aware of wine making clubs in the greater Washington, DC area? I'd prefer Maryland, but beggars can't be choosers. I've checked Winemaker Magazine's list of clubs, but no luck.
2
votes
2answers
82 views

Beer Bug - How does this work and how can I replicate it?

"The BeerBugTM is a cloud connected digital hydrometer" I already have a RaspberryPi that records the temperature of wort and stabilizes wort temperatures via a relay and a Fermwrap. The pain is that ...
7
votes
5answers
568 views

Old grain and hops stored in fridge for 1 year - ok to use?

I have a small amount of hops (1 oz) in a ziplock bag in the fridge, it's been there about a year. I also have about 1/2 lb of unmilled grain in the fridge in a ziplock. Will these ingredients be ok ...
0
votes
1answer
71 views

Is there any reason to re-rack and wait another week after dry hopping before bottling?

Is there any reason to re-rack and wait another week after dry hopping before bottling? The only reason I can think of is for settling of residual dry hopped particulates. But if you don't syphon ...
8
votes
2answers
110 views

What makes a beer malty and sweet?

I've read multiple times now that "malty", as a taste, does not mean "sweet"; it is therefor possible to have a dry, malty brew, or a sweet, non malty brew. Is "malty" the same as "body", or is "body" ...
1
vote
2answers
47 views

How do we get this Imperial Wit to finish?

We brewed an imperial wit that wound up 1.070 OG. I used a 1.5L starter with Wyeast 3944, but I likely still underpitched. After a week fermenting at 68F/20C, gravity is still 1.035 and it's pretty ...
3
votes
3answers
667 views

Is it possible to do pressurized fermentation in a mini keg?

I have been keen on moving from bottles to use kegs in my amateur home brews. But because of lack of space and because I just like the size and mobility of the smaller kegs I'd like to try to use ...
1
vote
2answers
48 views

Are Wine Bottle Bombs Possible?

tl;dr - Can wine bottles explode? I've read that when making wine, if fermentation isn't finished, it moght result in a sparkling wine. In the worst case, the cork might get pushed out, due to extra ...
2
votes
3answers
104 views

Why less priming sugar in a mini keg?

I am used to bottling my beer and do bottle conditioning. However, I just bought a few 5l mini kegs for the next batch which is currently fermenting. From what I have read from different sources, you ...
3
votes
1answer
50 views

does the fermenting process always produce enough gas to bubble the airlock?

does the fermenting process always produce enough gas to bubble the airlock? this batch has not bubbled (over 24 hrs)and the last batch I brewed did not bubble much at all but turned out alright.
2
votes
1answer
223 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 ...
0
votes
1answer
73 views

What are the competing formulas for determining target Residual Alkalinity from SRM?

In John Palmer's spread sheet, he calculates the low target RA as SRM * 12.2 - 122 He calculates the high target RA as (SRM-5.2)*12.2. This BYO article states that `target SRM = 0.14 * ...
0
votes
1answer
24 views

What yeast for carbonating a lager?

We brewed a Dark Lager using Wyeast 2007. It fermented for two weeks and has been lagering for 3. When we bottle, we think we'll need to repitch to ensure the bottles carbonate. Thoughts on what ...
3
votes
2answers
75 views

Which is better: old yeast from the primary fermentation or reused yeast from primary fermentation?

It's known that reuse yeast from early stages is better. But during the fermentation the reused yeast multiplies itself, producing newer cells. Said that, I'd like to know if it's better to use yeast ...
3
votes
1answer
58 views

How do I translate my water supply's “Total Hardness” to Mg and Ca or “Effective Hardness”?

My water supply comes through San Diego's Miramar treatment plant, and here's the data sheet. Here's the relevant part: Units Avg Range Total Hardness ppm 214 ...
1
vote
1answer
101 views

green apple esters recipes

So I was kindly given a Mr. Beer Kit recently. The gifter knew I brewed. I made it per the instructions (except I added honey in the wort to up the gravity a bit). It fermented a bit warm, and it came ...

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