2
votes
1answer
190 views

When should I secondary this beer

I have an Oktoberfest beer in Primary right now based on a kit from my LHBS. It's an average ABV ~5.5 and is fermented on California Lager Yeast. Will this benefit from secondary and if so, any ...
1
vote
1answer
15 views

force krausen to drop?

will hurt the beer if I swirl my carboy to force the krausen to drop? the krausen has been sitting there for a few weeks now and I want to keg in one week but if the krausen is still there I don't ...
1
vote
1answer
21 views

Can you help me read this complex Yeast recipe? (Sour Beer help)

I'm reading a recipe for a Sanctification clone, which is one of Russian Rivers Blonde Sour Ales. The recipe for the yeast read as such Brettanomyces bruxellensis culture, Wyeast 3112 or White Labs ...
0
votes
0answers
14 views

Fruit mead - VERY vigorous fermentation

I have made several batches of meads, using different yeasts, with the same recipe. I then picked the yeast that made the best mead (IMO) and made some fruit meads. I followed the same recipe, but ...
1
vote
0answers
14 views

Brewing with Saccharomyces boulardii

I have a friend who studies some molecular aspects of probiotic yeasts, some wild ones and also the widespread in medications Saccharomyces boulardii (found in Florastor®, Floratil®, and other ...
1
vote
2answers
30 views

Evaporation rate

Right now, when brewing, I have one step that is never the same : the boil. Actually, the boil phase is going alright, my problem is with the evaporation rate of my wort. I have a few questions... ...
0
votes
1answer
21 views

Modifying Mountmellick's Irish Stout

I have a can of this, but want to do something different with it and have it ready for the holidays. My first thought was pumpkin, but I couldn't figure out from reading how or when to put it in; and ...
0
votes
1answer
13 views

Different fermentation procedures for fruit wine

In some resources, it is recommended to: first ferment low-gravity must made with fruit and water (with small additions of sugar if there is very little sugar in the fruit) strain to carboy add ...
1
vote
1answer
27 views

Aging lambic beer

I'm a beginner when it comes to brewing but have two batches of lambic beer coming up. My question is if they have to be aged in a glass carboy or if they can be poured straight into a bottle along ...
1
vote
2answers
37 views

lots of gas coming from secondary

Before I racked to secondary, I had checked the gravity a few days apart to make sure fermentation had completed. After racking to secondary, I waited a few days to let it settle out. The water in the ...
1
vote
2answers
41 views

Adding sugar to a brown pumpkin ale

I'm planning on making a pumpkin ale out of a brown ale mini-mash recipe. I'd also like to get a hint of caramel in there so I was thinking about adding some sort of unrefined sugar. Does anyone ...
0
votes
1answer
58 views

did i put too much yeast in?

this is the beer i made ingredients: 17 litres spring water 1 can of coopers Australian pale ale i think it was 1.7 kg normal size 500 grams malt extract coopers brew enhancer 1 which is 250 grams ...
0
votes
1answer
28 views

Ethanol / Metanol : Prison Hooch

After speaking with a friend about home brew he told me a story about making prison hooch ( at home for a laugh ), strained through a sock etc. It's hilarious. However when I talked about my plans ...
0
votes
1answer
19 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 ...
6
votes
1answer
78 views

Why is less bottling sugar required when naturally carbonating in a keg versus bottles?

When I look at various carbonation tools, I noticed that the amount of bottling sugar was MUCH reduced when naturally carbonating in a keg: It would seem to me that a certain amount of sugar would ...
2
votes
0answers
32 views

Mash & Sparge Calculation

I'm planning on brewing a double batch of "OktoberFAST" this weekend. I've used a few online brewing calculators and they seem to be giving me the wrong answer. I've always read that if more then 50% ...
3
votes
1answer
161 views

Speed to collect wort from the mash tun for maximum efficiency

I want to optimize my efficiency, and I was wondering is the speed at which I collect my wort has an incidence on it. Right now I would say that I collect 1 liter of wort each 30-45 seconds. I get ...
3
votes
1answer
36 views

Keg not carbonating.

5 gal keg ball lock. In a keezer at 35 deg. 30psi for three days then set it down to 13-14 psi for two days I have an 8ft line. Beer is dispensing great taste awesome but there is little to no ...
0
votes
1answer
35 views

PB2 PORTER - BETTER TASTE?

I recently made a 5 gallon All Grain Porter and added 13oz of Choc. PB2 at the last 10 minutes of the boil. Though the flavors were there it was extremely light and would like to get more of a PB ...
1
vote
4answers
74 views

Really strong beer's gravity (1.120) won't drop below 1.042

I've brewed my second beer, it's starting gravity was 1120. It didn't seem to want to get a gravity below 1050 after 9 days, so i added champagne yeast. Two days later it dropped down to 1042. 4 days ...
2
votes
3answers
64 views

'Auto-transfer' to secondary corny keg fermentors?

I've been reading some topics about corny-keg fermentors and became interested in that. So I was wondering: If I ferment in a sealed keg with the liquid side plugged into another keg, by its liquid ...
0
votes
2answers
31 views

Pure Carapils starter wort?

I was reading White Labs' Homebrew Starter Tips page, and the following got me thinking: Keeping the Original Gravity low is important because you want to keep the yeast in its growth phase, ...
2
votes
1answer
23 views

High Altitude Nitro

I recently relocated to Denver and found some excellent advice in this question but I was wondering since drj mentioned that since carbonation is an issue how that will affect my nitro setup and ...
1
vote
1answer
54 views

Why does WLP002 sometimes attenuate more?

So I am brewing lots of bitters using WLP002. Typically, I mash a grist with around 10-15% specialty malts at 66 C and ferment at 20 C. (I use BIAB and dunk sparging.) The typical situation is that ...
1
vote
2answers
34 views

Lautering: Filter first runnings using a strainer

I am following the online course to all grain brewing on "craft beer and brewing" and in the lautering sectiong they explain to collect the first runnings and to put them back on top of the grain bed. ...
6
votes
2answers
70 views

Is leaking CO2 a health concern?

I was reading this article about balancing a draft system, and came across this assertion: Do not place your kegerator in your basement. A catastrophic failure could cause the tank to drain, ...
5
votes
3answers
877 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 ...
3
votes
1answer
41 views

Component of roasted malt that lowers pH

Roasted and kilned malts are often used to lower the pH of the mash. Which chemicals are created by the roasting process that have such a low pH?
3
votes
1answer
40 views

Is it okay to freeze dry yeast at around -20 °C?

After adding a sachet of 71B yeast to a 50ml starter at about 40 °C, I've noticed absolutely no activity. The yeast sunk to the bottom of the container and just stayed there. This is the first time I ...
4
votes
2answers
62 views

Identifying mystery hops

I've just discovered a reasonable crop of hops climbing a fir tree in my back garden! Any advice on how to identify the variety? I'm in London UK.
5
votes
1answer
146 views

How is ABV calculated if distilled spirits are added to beer?

How would one calculate the ABV of a beer if distilled spirits were added? For instance, when making a beer recipe that called for adding bourbon as a flavoring agent. If you started with, say, 5 US ...
1
vote
2answers
55 views

Can I run a corny keg without liquid post?

So I was starting to setup a jockey box and cornelius pin-lock kegs to enjoy my last batch, when I noticed that I was without my pin lock liquid quick disconnect. Well, a friend brought one, and then ...
0
votes
1answer
31 views

Bottling Hard Cider - can I prime with sweet cider?

I have some hard cider nearly ready to be bottled, and I am wondering if using pasteurized sweet cider as a primer would be a reasonable option. That is, I would mix in an appropriate volume of sweet ...
1
vote
1answer
53 views

Can I re-use swing top bottles?

noob here :) well my first ever batch is going fine, and next weekend i will bottle my first beer, i have a question thou, i can get this type of bottles for cheap (no need to by capper, and caps). ...
0
votes
3answers
70 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 ...
1
vote
3answers
95 views

Hops - Do they stay in the wort for the primary fermentation or not?

I have two sets of instructions for putting the wort into the primary fermentation bucket. One says to just dump the entire contents of the wort into the bucket. The second says to stir like crazy ...
0
votes
1answer
42 views

Should I pitch a second round of yeast?

I brewed a Dogfish Punkn clone that was rather heavy on the sediment. I pitched a pretty healthy yeast starter that was working for 30 hours before being pitched probably around 80 degrees, perhaps ...
1
vote
2answers
59 views

How much damage do aphids cause to hops?

I have been growing hops by luck. Last year I gave them a 3 pole teepee to climb and they flourished and were beautiful. This year they were looking gorgeous once again, but days before I was about ...
2
votes
5answers
96 views

What is the proper way to maintain temperature in a water cooler Mash tun by adding hot water?

I bought the 10 gallon water cooler from Home Depot. The hole in it is about 3/4" diamater. After discovering that Home Depot, Lowes, Ace Hardware, and etc. did not sell all the components (hose ...
1
vote
3answers
52 views

How to add DME to the wort

I typically use LME for my wort, with no prblems, but this time I am trying a slightly bigger beer and want to add DME to boost the OG. The one time I tried adding DME to my wort, I just dumped it ...
3
votes
2answers
69 views

Belgian golden strong

I'm working in my first high gravity beer. Its been in primary for two weeks in the yeast cake. Looking for pointers on when to secondary.. How close to f.g. should I be before I transfer for the rest ...
1
vote
4answers
124 views

Why toss the starter wort?

I've wondered about this for a while: most 'how to make a yeast starter' instructions I've seen suggest using only the yeast-rich sludge, and tossing most of the starter medium. This makes sense if ...
0
votes
0answers
11 views

How much wort to make a 3 gallon batch [duplicate]

I have a 5 gallon recipe that I have scaled down to 3 gallons using BeerSmith. I know this may vary a bit, but how much wort should I extract to end up with a 3 gallon batch size in the end?
1
vote
2answers
64 views

Bucket of sanitising fluid, kept for future use, is it effective, how long will it last?

Whenever I sanitise ( with VWP ) I don't just chuck it away, I put it into a fermentation bucket outside my house. I stick all my bits n bobs - stainless beer paddle, syphon and bits in there, and ...
0
votes
3answers
91 views

Salvaging this Sorachi Ace IPA

A few times I have made an (almost) single-hop IPA with a hop I haven't had before, to get a good idea of what it's like. Mosaic IPA was wonderful. Nelson Sauvin IPA was very good. Now, Sorachi Ace ...
0
votes
1answer
22 views

How can I tell if there is anything for Amylase to work on?

Because I don't have any Amylase to platy with (yet), I'm looking for a way to check if it would have any effect that's cheaper and/or simpler than finding some place that sells the stuff. (Heck even ...
0
votes
1answer
60 views

Can I get away with not rinsing Potassium Metabisulphite when I'm bottling?

So I was reading some posts here on the homebrew stack exchange, like I do, and I came across this question. I always use K-meta when bottling because I keep my bottles clean and all I need is to ...
0
votes
3answers
75 views

How do I correct acidity/tartness in a fermented beer?

I just moved to a new state, and brewed a dark beer recipe that I'm fond of-- a weizenbock. However, I believe my water chemistry may have been different enough from my previous location to have ...
0
votes
2answers
61 views

Monster Mill v.s. Kitchen Aid Mill attachment

We've been looking into getting a grain mill for some time now. I was pretty settled on getting a monster mill or some version of it until I saw the kitchen aid milling attachment. If this would work ...
1
vote
3answers
48 views

Does my yeast possibly already have yeast nutrient?

I forgot to buy some yeast nutrient. But maybe it's already in the yeast? Vinter's Harvest : Premium Wine Yeast Ingredients: Dried Yeeast, emulsifier, magnesium, sulphate, trace vitamins.

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