1
vote
1answer
47 views

Risks for health from non food grade stainless steel false bottom

My set up is for electric BIAB (brew in a bag) so I use a false bottom. The problem is that I don't know if the stainless steel I use is food grade or not. Are there any great risks for my health? ...
3
votes
1answer
44 views

May be time for new kettle. Advantages of Stainless Steel?

I've had the same 10G aluminum BK since I started AG brewing, about 4 years and 70 batches. I recently left my copper IC in it for a few months and think I may have corroded the aluminum, so it may ...
0
votes
3answers
46 views

Secondary fermentation not working, is my diagnosis correct?

Three weeks ago I racked and bottled some perry. Before bottling, I filtered it through a kitchen cloth. I added a teaspoon of sugar per bottle. With the exact same approach, I got a rather foamy ...
2
votes
3answers
72 views

Do I need to continuously measure the temperature of my mash tun?

From what I understand, the all-grain brewer warms up water to a particular temperature (usually 10-15*F over the strike temperature), adds this warm water to the grains in a mash tun, in an attempt ...
1
vote
4answers
58 views

Which yeast and hops should I use to learn the distinctive taste of various grains?

(This title is purposely worded after this question.) I'm about to begin all-grain brewing soon. I'm excited about all of the options, combinations, and ratios of the different grains, but it is very ...
3
votes
3answers
63 views

yeast starter, always a good addition?

If a recipe does not call for a yeast starter, would it help or be harmful for me to add a yeast starter? The current brew I have going has a O.G. of 1.070.
1
vote
1answer
53 views

Why drip water through mash while sparging (fly/continuous) instead of batch sparging?

Why, during sparging, do all-grain brewers drip water over the grains instead of simply filling it up with water again and redraining that?
2
votes
0answers
52 views

Filtering recommendations (other than 'don't')?

For various reasons, including (a) lack of bench space, which equals ageing time; and mostly (b) an intermittent case of gout, which means that brewer's yeast is a serious no-no for me—I'm forced to ...
0
votes
0answers
17 views

How long does Star San last in a non-airtight container? [duplicate]

I have a large bucket full of a Star San solution with a towel over it and it has been sitting there for about a week now. Should I dump it? How long does Star San last when it is not air tight?
1
vote
1answer
43 views

Pumpkin Ale: what to expect?

Recently I bought some concentrated wort at a closeout sale. 'Brew House' kits have been fairly popular here in BC and possibly elsewhere, and they can produce a drinkable beer, but it seems they're ...
4
votes
2answers
75 views

Using my immersion chiller in ice bath instead of wort

I've been thinking about using my copper immersion chiller a little differently lately... Instead of placing it in the wort near the end of the boil and circulating cold water through it, I'm ...
1
vote
0answers
60 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
2answers
46 views

Sour beer, lambic, et cetera

As a long-time, sometime, home brewer and beer enthusiast—though hardly a connoisseur—with an interest in different styles of beer, I was intrigued by Pietro's question re: bottling blended sours: ...
2
votes
2answers
58 views

Sanitizing and septic tanks

The last time I did much home brewing I was on a municipal sewer system. A little bleach or sulphite (spent hops & grain, whatever) down the toilet couldn't affect it. Now that I live in the ...
3
votes
2answers
89 views

How to make multiple batches consistent?

What do you think would be the best way to try and make 3 5-gallon batches and have them as consistent as possible? I am brewing for a party and want all 3 kegs to be so similar that you wouldn't be ...
0
votes
1answer
38 views

How should I brew with lemongrass?

I had a taste of Howe Sound Cloudburst Lemongrass White IPA last night, and really enjoyed the lemongrass flavour and aroma. It nicely complemented the citrusy hops. How can I brew with lemongrass to ...
1
vote
1answer
51 views

adding hops during second fermentation

I am just a beginner, only having my first batch currently in primary fermentation. Reading the directions that came with my kit it tells me in one step to do a second fermentation for 2 to 4 weeks. ...
0
votes
2answers
65 views

Critique my Cleaning Regime

I have one batch of home brew under my belt, and I am preparing for my 2nd and 3rd batches (going to get a second primary fermenter so I can have two batches going at once) so I have spent a few hours ...
1
vote
1answer
121 views

BrewJacket - How does this Work and How can I replicate it?

https://www.kickstarter.com/projects/433436998/brewjacket-immersion-lager-beer-without-a-refriger I've spent the last year determining how I can combat the hot temperatures to brew beer. I resort to ...
4
votes
2answers
113 views

Storing water after chloramine removal

I have checked my local water authority and my tap water is chloraminated: The average chlorine concentration for this Public Water Supply Zone from January 2013 to December 2013 was 0.07 ...
2
votes
3answers
85 views

First brew… 1.010 gravity in 72 hours?

I'm in the middle of my first brew and I'm having some issues. Not sure if I have completely ruined this thing or what. Heres the deal... During the process, everything went pretty much as planned ...
0
votes
1answer
49 views

Is it possible to calculate ABV% without Original Gravity? [duplicate]

Seems that when I was brewing my batch I forgot to take a gravity reading. Is there any other way to calculate ABV% without this measure? Thanks in advance
3
votes
2answers
91 views

Bottling Blended Sours

My understanding is that it is somewhat of an inexact science/art to blend sours and especially to bottle condition them. For the latter, you would need to have a pretty extensive understanding of ...
2
votes
0answers
21 views

how to calculate proper proportions to make drinkable wine [closed]

it's (fairly) easy to read a recipe that's already out there, or use a kit that someone else has already pre-packaged all the ingredients. but i would like to take it to the next step and be able to ...
5
votes
2answers
155 views

After a beer reaches it's final gravity, how long does the conditioning step take?

I have been in the habit of leaving my beers in their primary fermenter for three weeks across the board, which is a significant amount of time longer than their primary fermentation usually takes. My ...
4
votes
6answers
158 views

Can beer done without hops?

Can hops be substituted by an easy available product? I am from India I was not able to find hops in local markets can anybody help me out?
1
vote
1answer
60 views

Why is Homebrew Day the first Saturday in May?

The only reason I can find online seems to suggest that it is just because AHA said so. I seem to remember reading somewhere once that it was related to finally repealing parts of Prohibition that ...
2
votes
2answers
99 views

Violent fermentation | One day after brewing | Liter spillage from the top

I am an amateur brewer just cooked my third batch ever three days ago. This time with a couple of friends (which also bought the ingredients from a place I haven't before), so this time I used a ...
3
votes
1answer
81 views

Why is counting airlock bubbles a poor method of determining whether or not fermentation has slowed down or stopped?

I am eager to figure out how to measure the specific gravity of my wort using a Raspberry Pi, Arduino, or other device, but I do not wish to spend $250 for a BeerBug. People on the internet have used ...
1
vote
2answers
51 views

Gluten Free Summer Ale

My wife recently found out she has a gluten sensitivity, so sadly a number of things she loved are now off-limits. As summer is upon us here in Boston, she today realized that Sam Adams Summer Ale is ...
2
votes
1answer
69 views

Does temperature rise time between mash steps matter?

When doing a multi-step mash, does the amount of time you take in between steps to raise the temperature make a difference? (Aside from the obvious "taking longer will make your brew day take ...
1
vote
3answers
64 views

Advice on my second batch

I recently completed my first batch, which was the DIPA kit from Brewer's Best. It actually turned out much better than I could have imagined, so I was very pleased. My only complaints, and these ...
1
vote
1answer
42 views

Why add extract late [duplicate]

I have heard mention of late addition of extracts. I was under the impression that you need to boil the extract to kill off any possible nasties? When I brew, so far always from a prepackaged kit, ...
1
vote
3answers
133 views

What is it about this receipe that makes it an IPA? Or more generally, what makes an IPA?

So I recently brewed up this recipe. When I went to the LHBS to get the grain, the guy there somehow knew, just from the grain bill, that I was making an IPA. Since finding and loving IPAs, I had ...
1
vote
2answers
237 views

Gravity reading much lower than exected: why?

Okay, so my friend and me made an experiment yesterday. We wanted to brew a >20%, 300+ IBU IIPA. Yeah yeah... I know :) Now to the question. We used 10.5kg of grain for 26.25 liters of water for the ...
1
vote
1answer
47 views

What should I expect to pay for pin lock Corny Kegs?

It seems like corny keg prices are all oer the map. doing a simple search for "used pin lock cornelius keg" I see them from $11.99 on ebay to $38.95 on Cornykeg.com That's a huge swing. Relatively ...
0
votes
2answers
64 views

Cleaning Inside of Racking Cane

I've noticed a little build up of gunk (for lack of a better term) in the curve of my racking cane. I can use a cleaning brush to get most of the cane but I don't have anything on hand to get into the ...
2
votes
3answers
59 views

What's a good extract ale recipe that approximates the big-brewery/BMC-style beers?

People are probably wondering why exactly I am looking to make a light, flavourless BMC-style beer. I personally enjoy better beers - my winters are full of stouts, porters, brown ales, great IPAs ...
1
vote
2answers
68 views

Can I add adjuncts to beer kits?

I have been given one of those beer kits, namely Coopers International Series Beer Kit English Bitter. I've used these kits before and I've also made my own beer without the use of such kits. What ...
1
vote
1answer
56 views

Johnson A419 controls

I have a summit 570 kegerator which does not get cold enough. I bought the Johnson A419 - saw reviews everyone swears by it. I hooked it up, set at 32°F, the display reads 43°F and does not ...
1
vote
3answers
89 views

Losing liquid during brewing

I'm homebrewing using a Northern Brewer starter kit, but I seem to be losing quite a lot of beer. I'm starting with 5 gallons in my primary fermeter, but by the time I bottle I end up with roughly 3.9 ...
1
vote
1answer
74 views

Saison fermentation. White residue and thin film. Infected?

I'm ferementing a saison with Wyeast 3724, and after the initial ferment, it died down, I then bought it into a warmer room and chucked some blankets over it (I'm also using an aquarium heater, but ...
4
votes
1answer
91 views

Does any “probe” exist which can detect the gravity of wort?

I use a Raspberry Pi in combination with a temperature probe to measure the temperature of my wort. It would be nice if I had another probe that could measure the current gravity of my beer, so that ...
1
vote
1answer
36 views

What consequences arise from holding wort at a high temperaure after fermenation is 100% complete?

I just learned recently via this forum that temperature is most important during primary fermentation, which completes in (roughly) 7 days. I have fermwraps on my carboys. What would happen if I set ...
2
votes
2answers
56 views

Does current science have any idea of what components of the biology of yeast make which desired characteristics of beer

http://www.theguardian.com/science/2014/mar/27/designer-chromosome-brewers-yeast-eukaryotic-saccharomyces-cerevisiae If you haven't heard of this story you have GOT to read it. "Scientists ...
1
vote
2answers
131 views

I added sugar and bottled the beer…aged and no carbonation

We made the beer, it fermented fine, then waited to bottle (maybe too long afterwards) added sugar and bottled. After waiting for the required time opened a bottle only to find it flat. Can we add ...
1
vote
1answer
30 views

Making Sweet Mead this weekend

guys, I'm planning to brew a sweet mead this weekend with 15-18 lbs of honey for a 5 gallon batch... Here's my goal... I want it to be strong (15% or so) and sweet. I'm pretty much prepared, but ...
1
vote
1answer
68 views

When saving or recovering yeast is it always found in the cake or trub or lees, or is it sometimes found in the krausen?

I have read various things about saving yeast when racking, which is what I intend to do soon with one small batch of cider. I see some people just "take the cake" and I've read about a process ...
0
votes
2answers
28 views

Does artificial light degrade wine?

http://www.atgstores.com/wine-racks/nexxt-design-fn01459-8-ellington-wine-rack_g1354109.html?rmk=1833&af=2264&linkloc=reCanonical I can put that in a spot with no sunlight. Will my wine ...
2
votes
1answer
91 views

Permanent marking of volume in aluminium pot

This technique http://imgur.com/a/dCvS5, shows how is easy to do permanent markings in stainless pot. But what about aluminium ? Does anyone know if it is possible (and safe) to use it in aluninium ...

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