0
votes
3answers
55 views

Foam directly out of my beer line

I hadn't used this kegerator in a couple of years (the fridge has been plugged in, but I've had nothing attached). I bought a brand new 3/16" hose and connected it and now I get about 50% foam coming ...
7
votes
1answer
91 views

How does triticale differ from rye in technique and flavour?

Radical Brewing says that triticale is a useful alternative to rye. Apparently it's a rye-wheat hybrid, and is easier to sparge than rye, while still having a good rye flavour. I'm interested in ...
0
votes
2answers
18 views

How does open fermentation yield alcoholic beer?

I don't understand how open fermentation retains any alcohol.
1
vote
4answers
330 views

Using mason jars to bottle in?

Has anyone used mason jars to bottle in? What were your results if so? They are being sealed like when you can, so I'm especially curious if they hold pressure well. (I know they are clear, and that ...
0
votes
1answer
151 views

Equipment for Raising Mashout temp

We are currently using a pump to circulate the mash through a coil in the heated sparge water, this works well and reaches mash out in under 20 min. The only worry is with the water in the sparge ...
0
votes
1answer
91 views

Which hops to choose for a hop tasting

I am going to have a hop tasting to try and get a handle on the main varieties and variation of hops. I was thinking of this approach except using the suggestion in the comments of Real Ale's Fireman ...
0
votes
1answer
14 views

secondary or not? [duplicate]

Another noob question. I have been going back and forth on "im going to secondary my double IPA" and "Im just gonna leave it primary til completion" I keep reading contradicting theories and It's ...
1
vote
1answer
58 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 ...
1
vote
1answer
34 views

How do I calculate a turbid mash schedule?

I'll use a real life recipe for my lambic that I've been brewing over the years to allow for an answer that posts both the methodology and mathematics while also providing the calculated quantities I ...
0
votes
3answers
37 views

Dry Hopping Question

I am super new to brewing but extremely ambitious. I just have a dry hop question so I hope you see this. So Im currently fermenting a double IPA with Columbus for bittering and Cascade for aroma. ...
1
vote
2answers
66 views

How to Calculate Priming Sugar while Bottling Lagers?

Primary Fermentation: 50*F/10*C 2 weeks Diacetyl Rest: 65*F/18.3*C 2 weeks Lager: 31*F/-0.5*C 4 weeks I am reading contradictory information regarding the amount ...
8
votes
4answers
2k views

Airlock: vodka, water, or

I've just started making my first brew, and am using vodka in the airlock, but am hoping for some more detailed info about what is best practice, or if there is not really any difference between using ...
13
votes
16answers
11k views

What do you get if you distill mead?

This is just out of curiosity... I mean if you distill beer, you get whiskey... if you distill wine, you get cognac/brandy... if you distill fermented molasses, you get rum... if you distill ...
0
votes
1answer
40 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 ( ...
2
votes
1answer
94 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, ...
1
vote
1answer
48 views

is it normal for vigorous bubbling in airlock right away?

I made a 5 gallon batch of sweet mead last night and when I woke up I heard it bubbling away like crazy! Is this normal if I'm using the s style airlock? First time using this type. It's been bubbling ...
2
votes
3answers
221 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
43 views

Beer color - Calculating MCU

I have two questions regarding calculating the MCU for a beer receipt. MCU = (weight of grain i lbs) * (color in degrees lovibond) / (volume in gallons) For my grains, I have the color listed in ...
0
votes
2answers
34 views

Lightening of Cider

My peach-apple oxidized a bit as I was juicing and started fermentation amber-brown. Over two days of rapid fermentation with Safale US-O5 dry ale yeast, the color lightened to a pale yellow, straw ...
1
vote
1answer
50 views

stuck fermentation/lowering acidity

I am having trouble getting a batch of wine off the ground. Its a three gallon batch of Lemon wine and fermentation just wont start. My SG is 1.09, temp is stable at 75, acidity is at 3.0 using those ...
0
votes
2answers
42 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.
1
vote
1answer
42 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 ...
3
votes
1answer
78 views

Formulating a recipe

Can anyone guess at how to build a clone recipe? Its for Duclaws Sweet Baby Jesus, a friend requested a clone. Their website only says it's a Black beer, a Chocolate Peanut Butter Porter. Their ...
1
vote
1answer
27 views

Is there a way to tell if fruit flies have laid eggs?

I am going cross-eyed trying to tell if there are fruit fly larvae on the walls of my continuous brew kombucha. I have seen fruit flies on the outside, but I don't think they can get in through the ...
2
votes
1answer
38 views

Pitched dry yeast into 57F wort, underfilled the fermenter with water… have I ruined my batch?

So, I was brewing my Brewer's Best Kolsch LME kit, and I made four errors. First, I skipped rehydrating, yielding to the boxed instructions instead of the packet. Second, I overestimated how cold my ...
4
votes
3answers
2k views

Techniques for making Belgian Candy Sugar

I'd like to know a couple of things: Did you make dark or light? What procedure did you use/recommend? Did you try to make rocks or did you just make sheet candy and break it up? Did you use cane ...
17
votes
7answers
96k 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
1answer
31 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 ...
1
vote
1answer
46 views

make brewers yeast

I would like to know if i can make nutritional brewers yeast as a supplement at home without it being a by product of beer making? I have been using sundown brewers yeast and had amazing results in ...
0
votes
1answer
20 views

Weihenstephaner Vitus yeast

Recently I decided to harvest a Weihenstephaner heffe yeast from the bottle. However, I couldn't find it in the store, so I grabbed Weihenstephaner Vitus. Does it contain the same yeast strain as ...
0
votes
1answer
25 views

What size brew kettle should I get?

I am new to the home brewing game and am looking to get a little info before I start buying equipment. How large of a brew kettle do I need if I am brewing 10 gallon batches?
0
votes
1answer
443 views

Belgium clones leffe brune

has anyone made a Leffe Brune clone, please tell me what you used and how it turned out?
2
votes
2answers
662 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
39 views

First time steeping!

I was advised by my LHBS that if I steep 500g of Carapils in 2L of water (for a 23-25L batch) at around 68degC, then use this as part of my boil, then I will have more body and head retention in my ...
1
vote
2answers
70 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 ...
0
votes
1answer
35 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
88 views

Filtering air intake during cold crash

I'm thinking of cold crashing my current brew, but I am not comfortable with the idea of allowing sanitizer to be sucked in, and I'm not happy with foil I have heard that maybe there are micro foam ...
0
votes
2answers
41 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 ...
0
votes
1answer
28 views

Can I use tartaric acid in cider(apple wine) to decrease ph

From the things I've read apples don't contain tartaric acid and some websites say to use malic acid and I've found 1 that says to use tartaric and not malic. Tartaric is more readily available to me, ...
1
vote
3answers
72 views

My elderflower syrup has (unexpectedly) started fermenting. How should I handle this to obtain something drinkable?

About 10 days ago I made some elderflower syrup. I used: 350g of elderflower 6 liters of water 8kg of sugar 160g of citric acid 12 lemons cut in pieces I left everything macerate for 2 days and ...
0
votes
2answers
68 views

My airlock keeps becoming empty on one side, is that normal?

This is my first time brewing and I only started yesterday, so I'm still very much a novice. I have a bubbler airlock on my 33 litre fermenting bucket, like the one in this image: I filled it up ...
0
votes
3answers
40 views

what is the best way to acquire hops for exporting

Here recently me and my have been discussing going into selling hops over seas where there is a demand for them. That being said would it be better to buy land and grow,or buy from local farmers? we ...
3
votes
2answers
206 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
6answers
3k views

Can I use a dishwasher that has rinse agent to sanitize my bottles?

My dishwasher has a built in rinse agent dispenser that it claims must be filled for every use, besides I have no clue how to empty it once it is filled. Can I still run my bottles in the dishwasher ...
5
votes
6answers
151 views

What if I accidentally boiled for 90 minutes?

So I was making a Two Hearted Clone (an IPA). I boiled 1 oz centennial hops for 60 min, then 1/2 ounce for 15 min, then 1 oz for 10 min, then 1oz for 5 min for a total of 90 minutes. I was supposed ...
1
vote
0answers
26 views

Modifying root beer recipe to alcoholic variant? [duplicate]

I recently obtained a bottle caper, some sassafrass bark chips, and some root beer extract flavoring from a coupling moving out. It also contained a recipe for rootbeer(non-alcoholic), listed below: ...
1
vote
4answers
3k views

When to remove trub/yeast cake from a conical fermenter

So if/when I eventually switch to using a conical fermenter, I assume I wouldn't want to dump the entire trub/yeast cake at the bottom during fermentation. Do you typically wait until your "primary ...
2
votes
1answer
318 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 ...
3
votes
4answers
2k views

Cooling wort - just add water?

Is there anything wrong with simply letting the water you add to top off your wort do the chilling to bring it to yeast pitching temperature?
1
vote
1answer
36 views

Alcoholic RootBeer [duplicate]

My Goal is to make a root beer with a ABV similar to your everyday beer or maybe stronger. (4-10%) I am newer to homebrewing so most of my experience comes from using Kits. My approach was going to be ...

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