0
votes
0answers
2 views

Camping stove as a wort heater

I'm looking for a way to get a good rolling boil on 5 gallons of wort, on a really tight budget What are my best options?
0
votes
0answers
4 views

Belgium clones leffe brune

has anyone made a Leffe Brune clone, please tell me what you used and how it turned out?
0
votes
0answers
9 views

What is the overall volume of a Corny keg?

Cornelius kegs come in various sizes, but many home brewers use the "five gallon" (nominal) size. Including the headspace, how much volume is available inside of the standard five gallon Cornelius ...
0
votes
3answers
36 views

Ale is cloudy and really fizzy

I tried my very first home brew kit recently. I don't recall the specific brand, but it was a 'Newkie Brown' kit that came in a tin and was like black treacle to start with (e.g. a syrup not a powder ...
1
vote
2answers
24 views

Pot or cooler based mash tun?

Today I have 2 pots for brewing: a 45L one for water and a 67L one for mash/boiling. My plan was to use the smaller for mash and then transfer to the other to boil, but i found it very tigth, so today ...
0
votes
2answers
45 views

Easiest low on alcohol homebrew

Can somebody help me with a home-brew method to produce a 3-4% alcoholic beer from wheat or barely without much apparatus.
0
votes
2answers
25 views

Efficiently sterilizing bottles

I've got 50 bottles to sterilize tonight but unfortunately have an extraordinarily small sink which can only fit 4 bottles at a time. The sterilizer I have (bruclens cleaner) requires everything to ...
2
votes
0answers
14 views

Butter Flavor in Non-Alcoholic Rootbeer Recipe (Harry Potter Inspired)

Good day, I've done a lot of beer making (primarily pale ales, hefeweizens, and IPAs) for about 5 years, and mead for about 15 years. I would like to request a "go to" non or low alcoholic root beer ...
1
vote
1answer
170 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" ...
0
votes
0answers
17 views

Can I drink this ? Hard cider rack leftovers

I just racked my hard cider. There is leftover liquid with lees now and I was wonder if that can be filtered and drank. Any thoughts ?
0
votes
1answer
74 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 ...
3
votes
2answers
30 views

Should I add water to an already fermenting batch?

I just moved my (first) batch to my secondary fermenter. While doing so it became apparent that I did not top off to five gallons like I thought and instead it seems closer to four gallons. I now have ...
0
votes
3answers
47 views

How do water filters effect the minerals in water?

In the particular section of the city I live in, the tap water has a poor taste. I use a Pur brand water filter which improves the taste significantly (although it is still poor relative to bottled ...
1
vote
4answers
3k views

My beer is not carbonating in my Keg

Since I have read so much about how much easier it is to keg your homebrew rather then bottle it, I decided to go ahead and get myself a kegging system setup. So, last week, after my beer was done ...
4
votes
5answers
659 views

Flat beer with table sugar?

I brewed this Ale Oktoberfest beer and I thought everything went perfectly, but the bottles are flat (have tried 4 of them) Some details: 2 weeks in the primary 1 week in secondary (5 gal carboy) ...
0
votes
1answer
56 views

Hops every homebrewer should have stocked [closed]

What are the hops that every homebrewer should always have available in the freezer? I am looking for hops that work well for most styles (if notall) so that I could by larger quantities to reduce ...
3
votes
1answer
44 views

Can I reuse a failed starter?

The proprietor at my LHBS gave me an unsold Wyeast 1968 smack pack that was well over a year old. I made a starter for it just to see if it was still viable. It was not viable. Now I need to make a ...
3
votes
5answers
2k views

Measuring specific gravity without sampling

Is there any way, I can measure SG with a sensor of some kind? I guess I'm not REALLY after SG, but rather a way to determine that fermantation is done, without sampling. I would very much like hook ...
0
votes
1answer
62 views

How can I filter out excess cream (trub) before bottling?

I'm making a cream ale and just moved it into a new carboy for secondary fermentation. While siphoning it over, I noticed that there's a lot of solid creamy substance still in the beer. Maybe I did ...
2
votes
0answers
23 views

Hop photoisomerization (light effect on transparent bottles)

Very little information can be found around internet about "photoisomerization" in beers. This is a chemical reaction on acids of hops if exposed to the light, such as in transparent bottles. I could ...
2
votes
2answers
132 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 ...
0
votes
2answers
90 views

First time brewing lager, no fermentation

I set up a new fermentation chamber and was keen to try my hand at a lager. Unfortunately now 5 days on there hasn't been any fermentation so I think I may have shocked the yeast with the cold or just ...
0
votes
0answers
18 views

Where to install a bi-metal thermometer?

Of course I'm asking about the height. How to calculate the best height to install a bi-metal thermometer like this: Dial Thermometer - MoreBeer ? Usually, we can see it installed in the middle of ...
11
votes
3answers
4k views

What Type and Power of Microscope For Observing Yeast Cells

I'm interested in buying a microscope that I can use to observe yeast cells. Ideally, I'd like to use this to count cells in region and do calculations to get estimated populations (though I don't ...
0
votes
1answer
31 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
1answer
91 views

Cleaning stainless steel

I bought an used stainless steel really large pot (>90 liters) that was used for cooking, but had some kind of water stains inside. On a (stupid) attempt to clean it, I had it sand blasted, which ...
2
votes
1answer
44 views

Is brewers' Lactobacillus heterofermentative or homofermentative?

I have only used 'natural' lactobacillus, that is, inoculated wort with raw grains to achieve a very tart sour. In my last experiment, I soured a mash over a few days and the gravity had dropped from ...
1
vote
3answers
75 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
68 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?
2
votes
2answers
65 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
2answers
35 views

Maturation temperature (when SG stabilizes)

Some guys recommend to increase the temperature once the fermentation finished, and so, "start" the maturation in a higher temperature. Others say the inverse, to reduce the temperature. I already ...
0
votes
1answer
35 views

Stout has acetaminophen (tylenol) aftertaste

TL;DR : My beer has an acetaminophen aftertaste, what could this be ? I brewed an espresso oatmeal Stout 4 months ago. It had a hard time carbonating and has an acrid/bitter (burnt? too much dark ...
1
vote
3answers
632 views

overheated the mash by a long shot

I asked before and got some help and have done some reading since. The temp in my mash jumped from 175 to about 195 after I put the lid back on. How much damage did I do? Some things I've read since ...
0
votes
0answers
8 views

How long to mature and clear with Top Tap Barrel?

Once, initial and secondary fermentation are complete, how long should the barrel be left to clear and mature? I understand that with a bottom tap barrel you have to wait for the entire, barrel to ...
2
votes
1answer
416 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 and I'm controlling fermentation at ~62F. Will this ...
1
vote
1answer
38 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 ...
5
votes
1answer
3k views

First batch. Tons of bubbling first day and half, little to none now

I can update this later with my specific notes/ingredients, but for now, just the basics...5 gallon brew of an irish stout. The morning after I put it in the fermenting bucket, I woke up to a mess. ...
7
votes
7answers
2k views

How should bulk grain be stored?

I love brewing all-grain but I feel that I could cut down on my costs significantly by purchasing some of my grain in bulk, storing it, and using it as needed. I know a lot of people do this but I'm ...
1
vote
1answer
40 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 ...
17
votes
6answers
11k 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 ...
1
vote
0answers
23 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 ...
0
votes
1answer
22 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
17 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 ...
2
votes
2answers
167 views

Consecutive (lacto?) infections with different fermenters

My two last batches got a sour/white wine taste to them (prior to bottling). The first one was a Hefeweizen fermented in my bucket. The taste was present from day 4 up to bottling a month later. In ...
0
votes
1answer
48 views

Mixing dme and lme

I have a few questions about dme. I want to make a light wheat beer but the wheat lme at my shop is dark. So I have 3.3 lbs of a light beer lme and 1 lb of Bavarian wheat dme. I was planning on making ...
1
vote
1answer
32 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 ...
5
votes
3answers
4k views

Why am I getting foam in my keg line when dispensing?

I have a two-tap kegerator which I use to dispense commercial 5-gallon kegs. My lines are about 3 feet long1 and I keep my pressure at 10psi and my temperature relatively cold. Whenever I draw from ...
1
vote
2answers
44 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
40 views

Why do kit wines age differently?

Most kit wines claim they're ready to drink in a month or two. I've found they're much better at 6 months or so. But when making wine from grapes, it seems everyone recommends aging at least a year, ...
0
votes
1answer
36 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.

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