1
vote
2answers
6 views

Bottling vs Kegging Questions

One thing that is very confusing to me right now is the difference between bottling and kegging, more specifically the carbonation difference between them. The first doubt of kegging arises when you ...
0
votes
0answers
6 views

Foam on my fermenting beer

My beer iam fermenting which is now 7 days old has started producing a small amount of foam/bubbles on the surface! Everything else is spot on, just wondering if this is normal so near bottling stage? ...
0
votes
1answer
90 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 ...
1
vote
0answers
23 views

Which malts/hops (and how much) should I keep on hand for maximum flexibility?

Which varieties (and how much) of malts and hops should I keep on hand to be able to brew the greatest variety of beers without having to go to my LHBS? For clarity, this is for brewing five gallon ...
0
votes
0answers
17 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
0answers
13 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.
2
votes
1answer
27 views

Is there such a thing as hop terroir?

I was going to try a hop tasting in an attempt to get a handle on the main varieties of hops. I already have some US Fuggles left over from the ESB that is currently fermenting. I note the same ...
0
votes
1answer
27 views

Storing beer in a 25L plastic container instead of bottles

I've been asked to brew for some mates that are heading to a sustainable, no glass, festival and need some advice. The only option I could find that was easy to transport and NOT glass was a 25L water ...
2
votes
1answer
19 views

Two yeast packs in one starter?

Assume one yeast pack in one starter results in double the cell count; i.e., 2x. Would two yeast packs in the same exact starter result in double the cell count, i.e., 4x, somewhat close to 4x, or ...
1
vote
2answers
267 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" ...
2
votes
2answers
353 views

My first beer brewing smells like Cider!

My beer has started smell like cider on second day. Temperature is fine and hydrometer readings normal.it looks ok too. Nothing suspicious other than it now has no head. Today is now the 6th day in ...
0
votes
1answer
37 views

How much does hop flavor fade during fermentation?

In the end of my first batch, i thought i had put too many hop because it was 'oily' and the flavor was incredibly strong. But now in the second fermenting day the hops seems to be very distant, ...
0
votes
1answer
24 views

Hydrometer measures and possible corrections

In my first batch I was very worried about not being able to end it by not having certaing equipment at the right time. The thing is by following strictly the instructions my hydrometer reading was ...
1
vote
1answer
41 views

Can we use monoammonium phospate (MAP) as yeast nutrient for wine making?

Wine making is not common in my country so it's difficult to buy wine ingredient especially Diammonium Phosphate (DAP) as yeast nutrient. After look in local shop, there's a shop selling Monoammonium ...
0
votes
2answers
33 views

Did I kill my Ginger Bug?

I was just wondering if anyone could tell me whether or not I should keep feeding my ginger bug or start over. It was bubbling nicely the first three days, but now it seems to have gone flat. It still ...
2
votes
1answer
42 views

Fermentation Times in Extract vs. AG Brewing

I've noticed that for certain recipe kits that come in both all grain or extract forms, that the directions for the length of fermentation (both primary and secondary) are generally longer for the ...
0
votes
2answers
308 views

Troubleshooting a stuck fermentation with Ringwood Ale

I'm brewing an IPA using Wyeast 1187 (Ringwood Ale) and it seems stuck. I'm brewing 19L (5G) with an OG of 1.052 and pitched two (smacked) smackpacks of 1187 straight into the primary bucket. I used ...
1
vote
2answers
46 views

How to salvage bottled beer that failed to carbonate

I brewed my first batch of kit beer that required a kind of "secondary fermentation". That is after it was done fermenting I transferred it to another carboy and added the bourbon barrel wood chips. ...
3
votes
1answer
42 views

What is a Honey Malt, and is there an alternative malt to replace it?

A recipe I'd like to try has a small proportion of Honey Malt as part of its grain bill. I've looked around supply sites and haven't found one that supplies this malt. I'm in New Zealand, so this ...
1
vote
2answers
50 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
2answers
31 views

Packaging for competitions

Quick question regarding packaging for competitions... Usually samples should be submitted in 12oz bottles with caps... is it the case for Belgium styles? Some beers have to be conditioned in ...
1
vote
1answer
33 views

bottle conditioning ale below room temperature

After bottling my batch of Porter, I forgot it need to be conditioned at room temperature. I left it in my garage for almost a week at 45-50°. When I realized what I had done, I moved it inside the ...
0
votes
0answers
21 views

Gluten-free brewing books?

Are there any comprehensive gluten-free brewing books? It's one thing to hack together knowledge from the many great traditional brewing books out there, but a coherent volume specifically for "beers" ...
3
votes
4answers
280 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
21 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
26 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
22 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
37 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
45 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
282 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
240 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
236 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
40 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
24 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
24 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
59 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
198 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
77 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
372 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
20 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
71 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
53 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
84 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
71 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
39 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
151 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
55 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 ...
1
vote
1answer
65 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
63 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 ...

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