0
votes
0answers
4 views

Ideal twine for training hops

I'm looking around the internet and have found that some people use nylon twine, which I am guessing is better for strength and resistant to the sun, rain and snow... then others use wire, some use ...
1
vote
1answer
7 views

How to choose the correct soda keg “type” replacement posts?

New to kegging, got myself a used ball lock Firestone/Pepsi soda keg. But when I've been cleaning and sanitizing the posts when I got it/after use, they seemed SUPER beat up. There is a washer (maybe? ...
1
vote
1answer
15 views

Suggestions for a thin/no head Wit?

Will maltodextrin and dry hopping post fermentation help a no head/thin beer? The beer has been on 8lbs of CO2 at 34F for over a month (should be around 2 volumes). (I'm guessing it was my ...
0
votes
3answers
17 views

Is there a recommended website to get started?

I have 5 gallon bucket with sealed top, spigot and an air trap. I'm wondering what I can make. Is there any website that will give me recipes that I can try? I'm itching to make something.
1
vote
1answer
19 views

Boiling Tap Water: Covered or Uncovered?

When I'm preparing my make-up water before making wine or beer, should I boil it with the lid on (to minimize evaporation of the water) or with the lid off (to maximize evaporation of volatile ...
2
votes
2answers
34 views

Off flavours from unsanitized priming sugar

Quick question for the group: Will unsanitized priming tablets/sugar likely/surely cause off flavours after bottle conditioning - especially, a wet/slightly moldy towel aroma? I've been experiencing ...
2
votes
3answers
33 views

How long can something be left on the lees before needing to add more yeast if intending to bottle condition?

I have a mead that I plan on bottle conditioning. With beer, due to the short turn-around time, you can usually just rack onto some priming sugar and bottle, and the remaining yeast will eat the ...
3
votes
3answers
79 views

Brewing with rainwater / tank water

I'm lucky enough to have beautiful New Zealand rainwater to brew with. But what are the considerations in terms of mineral content? Is rainwater close to distilled water? Having gone through the same ...
0
votes
1answer
22 views

Possible to make whiskey from turbo wash?

If I create a wash (between 20 and 22% using turbo yeast), would it be possible to use that wash to create a (weak) whiskey using oak chips or oak powder? I would possibly like to do this without a ...
1
vote
3answers
39 views

Is it okay to clean/sanitize brewing/bottling equipment the day before I plan to use it?

I'm curious to know if it is safe to clean and sanitize equipment the day before using it, particularly bottles and bottling gear. If I clean and sasnitize the night before using it, will it still ...
1
vote
1answer
20 views

Bad taste after using isinglass

I had a very nice tasting grape wine which I used isinglass Finings on which has not cleared the wine and left it with a horrible taste. Does anybody know why this would occur?
1
vote
4answers
37 views

Could you use a home soda maker to add gas to beer?

I have been making my own beer now for a while. I have been struggeling with beer that goes flat after a while. I'm searching for a gas solution and was wondering if those old soda machines we used as ...
0
votes
2answers
33 views

Can I mail bottles for homebrew contests?

I was wondering if it is possible to mail bottles to bjcp/ aha homebrew contest. I live in a place where there are not any contest within 300 miles and do not want to take work off to enter them. Is ...
3
votes
3answers
313 views

How was beer brewed in ancient times without thermometers and electricity?

I have read on Wikipedia that beer is a really ancient beverage brewed many millenia ago. However, thermometer is only several hundred centuries old, and electricity is an even newer invention. How ...
2
votes
2answers
52 views

My mead tastes sour. Did I make honey wine or is it spoiled?

My mead tastes sour like dry white wine! I made a batch of mead this January, just under 10L. It was made from honey that had fermented a bit (I got it cheap), but I boiled it with the water, so that ...
3
votes
3answers
60 views

How do I predict evaporation during the boil?

I am trying to predict the liters/hour evaporated during the boil, so I can adjust the amount of sparging water accordingly. Is there an easy way of doing this a priori by utilising other known ...
3
votes
3answers
183 views

Use expired yeast or wait for new yeast to arrive?

I just brewed with what I now realise is a rather old Williams Brewing Kolsch kit. The yeast is Wyeast 2565 Kolsch and the packet has already expanded. I have no idea when it expanded, so I assume ...
4
votes
3answers
63 views

What woods can be safely used to flavour/age beer?

There is a history of people using oak barrels to age and mature beer. These days people often use bourbon soaked oak chips to flavour beer in the secondary. Also I have seen people asking about ...
6
votes
4answers
76 views

Storing mason jars of wort, for yeast starters, at room temperature

I hate making yeast starters. I want to make 5 gallons of wort and fill up a bunch of mason jars, and use these mason jars to make my yeast starters in the future. I also want to store the mason jars ...
1
vote
1answer
68 views

What happened to all my beer?

I'm a new homebrewer and I just finished racking my second batch of beer, a one-gallon Irish stout from extract. My first batch came out great, and made six delicious bottles. But, when I took the ...
4
votes
3answers
41 views

Fermenting/Conditioning Longer When Kegging

I'm getting ready to try kegging for the first time and I'm wondering how much conditioning time might be lost in the process (assuming the keg is refrigerated and force-carbonated immediately after ...
2
votes
1answer
40 views

making Home brew cider

HI I am making a home brew mixed fruit cider (bulldog brews) I have followed the instructions and after a couple of days of fermenting I got a little frothing but after 7 days not much happening on ...
1
vote
3answers
56 views

Mr. Beer kit expired in 1999

After reading some reviews online I'm most definitely sure the malt extract is no good, I was wondering if the yeast would be any good (just curious).
3
votes
3answers
31 views

Replace corn adjunct of recipe with…?

I've got a recipe for a wild strawberry blonde (I recently asked for tips on prepping fresh strawberries). Well, I'm finally going to brew this, but...corn? The blonde recipe I'm looking at right now ...
3
votes
1answer
40 views

Altitude and Yeast

I live at 9200 feet I am on my second batch of beer. Both batches did not really chug as I call it.First batch tastes great but no carbonation Second batch yeast rose up but went flat in 1 day just ...
1
vote
1answer
20 views

Is my beer dunkelweizen style?

I tried to make dunkelweizen style beer but it became maybe a with higher alcohol content. And now I think it is not the style I wanted. The ingredients: Wheat Malt pale - 1kg Munich Malt Type 1 - ...
2
votes
3answers
65 views

Mojito beer help

I am trying to make a beer that taste kind of like a mojito to try. I am thinking of doing 4lbs 2row and 4lb wheat with a lb of molasses to get around 5% abv. I am just wondering what hops to use and ...
3
votes
3answers
58 views

Can Horizontal Kegging be achieved?

I'm was wondering if a keg could be on a horizontal (or slight angle) position and still provide a constant flux? I'm just wondering this because I'm looking to buy a horizontal freezer (which I'm ...
1
vote
3answers
41 views

How to sanitize aluminium?

I use an aluminium counterflow wort chiller. To sanitize this I circulate the boiling wort through the chiller to clean and sanitize the inside ¿Do you recommend any acid or alkaline product for ...
4
votes
1answer
45 views

Is there a good alternative for protected Nelson Sauvin Hop?

I would like to plant Hoop similar to Nelson Sauvin in Switzerland (Europe). This NZ hop appears to be under licence, so there is no chance to buy rhizome or plants. Reference : ...
2
votes
2answers
35 views

Degassing and it's effects on yeast

I'm wondering if degassing and removing the suspended CO2 (a part of, and a percentage of the wine) changes the totals for ABV% as it applies to yeast tolerance. It seems that by degassing you would ...
3
votes
2answers
29 views

Is beer more vulnerable to contamination than hard cider

I have made about 10 batches of hard cider. I have yet to have a contamination issue ruining a batch. I clean the carboy with washing up liquid and warm water. The bottles are the same. I use a juice ...
3
votes
3answers
59 views

How to check gravity cleanly

I have a 23 litre brew (about 5/6 gallons). The fermentation bucket has a tap at the bottom for bottling. The bucket is covered with a lid, and has an airlock. What's the best way to get some beer ...
1
vote
4answers
19 views

How to back sweeten an apple wine

I'm going to brew an apple wine and would like this batch to be sweet. What is the best method to back sweeten an apple wine?
2
votes
2answers
32 views

Why do we boil sugar before priming

I read that when priming you need to boil sugar in water. I don't see the point since sugar is considered an anti septic. What is the purpose of boiling? Would it be because we need desolved sugar ...
3
votes
3answers
265 views

Off Flavors in all of my Homebrewing attempts

I'm pretty new to the homebrewing world, and so far I've done three 5 gallon batches. The first was a prebuilt kit (Pale Ale), the second was a recipe I concocted (IPA), and the third was a recipe I ...
2
votes
1answer
43 views

Weird Film/Layer on cider in fermenter

My parents were making apple juice with some home grown apples and I decided to try and make cider. I added the juice to a demijohn and added some yeast and left to ferment. I put it away and ...
4
votes
1answer
36 views

Distillation Yield in Litres and ABV

I am looking to distill 4 liters of 6.5% cider, would i end up with an amount of 90% plus, of what would essentially be flavored ethanol. Or would i end up with around 2 liters of around 13% apple ...
2
votes
3answers
57 views

Gelatin before or after dry hopping

Going to dry hop on my IPA and dont know if add gelatin to primary then rack to secondary then add hops or dry hop on primary and then gelatin and then rack to secondary for aging what do you think?
2
votes
3answers
30 views

Why is my Kombucha getting thicker?

I am brewing my Kombucha for about four months now, starting a new batch every four to five days. Since three weeks my Kombucha got a little thick (viscous, syrupy). I did not change my recipe, the ...
3
votes
1answer
57 views

How long to chill bottles before carbonation is equilibrated?

When bottle conditioning, it seems (though I haven't done anything scientific enough to know for sure) that I get varying amounts of carbonation depending on how long I refrigerate the beer before ...
0
votes
2answers
60 views

Effect of adding some malt extract to an all-grain brew

I am new to all-grain brewing. What would adding a 250g of malt extract have on an all-grain brew?
1
vote
1answer
35 views

Running a PRB or Star San solution through an Evaporative Cooler

(This is only tangentially related to brewing by virtue of Starsan and PWB - feel free to close if this is inappropriate) I have an evaporative cooler, better known as a swamp cooler, that I use in ...
2
votes
3answers
66 views

Pilsner extract kit: why is the original gravity low?

I've just put the extract version of this in the fermenter: http://www.wagonbrewing.co.nz/panhead-port-road-clone?search=pilsner The gravity is 1.037 which seems way low. Dammit I don't want no weak ...
1
vote
1answer
25 views

Abita Andygator Clone (helles doppelbock)

I had this beer over the weekend and really enjoyed it and I would love to brew an all grain clone of it myself. Is anyone familiar with this beer? if so does anyone know of a recipe that would come ...
2
votes
2answers
82 views

How much fermentis/safale US-05 yeast to use?

I wondered if anyone who has used the above yeast can give me an idea on the quantity required. I am brewing a fairly high SG IPA (somewhere in the region of 1.065-1.080) batch size 15-20L. Brewers ...
1
vote
1answer
43 views

Pressing own fruits/berries

I'm planning to make a berry cider this year and considering using fresh berries (raspberry or blackberry). Does any body knows basic stats on raspberries or blackberries, like how many pounds do ...
0
votes
1answer
44 views

Kettle souring with lactobacillus - hot plate?

Researching a Berliner weisse and have decided that I will be doing a kettle sour. Lactobacillus likes to be around 45°C from what I have read so far. Currently my thinking is to transfer the kettle ...
3
votes
4answers
216 views

How do lager kits let you brew at room temperature?

I am thinking about making some Mexican-style lager using one of the following kits: Coopers Mexican Cerveza Bulldog Beer Kit - Cortez Gold Mexican Cerveza Better Brew Bandit, Tequila and lime Now ...
1
vote
4answers
68 views

How to remove sediment?

So I did my first ever beer and it was to be a hoppy Saison (3724 combined with Amarillo, Centennial and Cascade). I had tons of stuff going wrong while boiling, even not managing to temperature crash ...

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