0
votes
0answers
10 views

Accidentally stopped fermentation

First post, I have 2 separate gallons of apple cider on they go, they were started about a week apart, now like the donut I am I have stopped the wrong one by adding 5ml sodium metabisulphite it has ...
0
votes
0answers
7 views

Vodka / Gin production without a still, in the UK

So I have recently been looking into making my own vodka and/or gin. The laws around producing drinks like these in the UK don't see, very clear, so I was hoping someone here had more experience in ...
0
votes
1answer
18 views

Racking flavour - too strong?

i'm about to rack off my first batch of full-grain IPA. It's a small batch that has been fermenting about 14 days in a demijohn. I tasted some briefly when racking and it tasted very strong which is ...
0
votes
1answer
17 views

Where to find clear glass beer bottles?

Can't seem to find any 12 oz clear glass beer bottles (without caps) online anywhere. Other ideas?
1
vote
0answers
15 views

Kegging with no fridge

I just got my first keg and am hoping to get on without forking out for a fridge as well. I probably should've asked this before investing in the keg, but here we are. Anyway, is it possible to ...
0
votes
1answer
8 views

Using a bottle rinser with 500ml PET bottles

just a quick question regarding the use of bottle rinsers to clean out 500ml PET bottles. I'm looking at this bottle rinser here: ...
0
votes
2answers
16 views

Brewing in Rural Paraguay

Ill be brewing for my second time in Paraguay and have a quick question in regards to the summer conditions down here. How important is it to maintain the fermentation yeast temperature range after ...
3
votes
1answer
30 views

Stubborn residue in my bottles

I've been brewing for a couple years now, and lately my bottle collection has been more and more difficult to keep clean. I've always been thorough about rinsing the bottles with hot water ...
0
votes
0answers
22 views

Regarding Co2 in my keg

Just kegged my American Stout last night. Gave it a little agitation at 30 psi, then left it at serving pressure around 8-9psi. First taste, it's great! the only slight thing i notice i can only ...
2
votes
1answer
20 views

Achieving the Expected SG from a Beer Recipe

I've recently been looking at all-grain brewing and noticed that the recipes tend to have a wide variation in the expected final specific gravity after fermentation. I was wondering how you manage to ...
0
votes
1answer
29 views

Should I use beer gas to dispense carbonated kegs?

Suppose I have a keg of carbonated beer and a kegerator. Can I hook the keg up to beer gas (nitrogen, CO2 mix)? Would this affect the beer in any way, or would I have to carbonate with the beer gas to ...
0
votes
1answer
21 views

Sour Starter From Dregs

I bought Nordic Saison from Hill Farmstead and loved it. I have a Saison recipe that I really like and I want to try and sour that. I took the dregs from a 750ml of the Nordic and threw it in a small ...
0
votes
1answer
33 views

Using pressure barrels for carbonated larger/cider?

I was wondering if there was a way to get alcohol in my pressure barrels (those £25, 23l types) to be carbonated similar to shop bought largers and ciders. I've completed my first brew which was a 40 ...
6
votes
1answer
40 views

Homebrewing Soda, Safety Concerns

I wanted to try making my own soda this summer, and finally got around to it 10 days ago. Here's the thing. I didn't have/use any specialized equipment. I boiled water with sugar ~15 minutes, and ...
0
votes
1answer
26 views

Kegging process and serving PSI

I'm now the proud owner of a corny keg. I just have a couple of questions about carbonating the beer and then what to do during / after serving. As far as I'm aware, to carbonate the beer I just need ...
1
vote
2answers
33 views

Sweeting and Bottling a cider/cyser [duplicate]

I fermented 5 gallons of cider from 1.044 to 1.0. It's very tart, so I want to add 2 lbs of honey to sweeten it up. I also want to bottle it with some carbonation. How do I prevent the honey from ...
0
votes
1answer
42 views

Preparing yeast for secondary fermentation

I have a barleywine in progress that seems to have stalled around 9% ABV with some residual sweetness I'd like to try and reduce. After 2.5 weeks in primary all activity had stopped so I racked off ...
1
vote
3answers
47 views

Bottle Conditioning with Saison Yeast - Any adjustments to priming sugar necessary?

I have 6 Saisons brewing, three using Wyeast 3711 French Saison and three using Wyeast 3724 Belgian Saison. The final gravities on these have been my lowest ever for any batch of beer. The 3711's ...
2
votes
1answer
31 views

Mash Boiler – What's a good boiler?

i'm new to the brewing game and am currently waiting for a few whole grain brews to come of age. One thing i'd like to do is purchase a larger mash boiler and dedicate a bit of space in the shed for ...
0
votes
2answers
28 views

Hops to put in a golden ale to give a big hit of hops

Im looking to make a golden ale from a kit but I want it to have a massive hoppy hit when you take a sip, any ideas on what type to add and dates before bottling?
0
votes
1answer
24 views

Which kind of hop should be used on a First Wort Hopped (FWH) beer?

Should I use Aroma or Bittering hop on my FWH? The time between the FWH and the boiling should be taken into account or it does not matter?
0
votes
1answer
29 views

Does anyone make low-profile ball lock disconnects?

Is there such a thing as low-profile gas/liquid disconnects for ball lock corny kegs? I'm curious if there's anything commercially available that is notably shorter in height than the typical ...
4
votes
3answers
76 views

Dynamics temperature measurement

We fight to keep the fermentation temperature controlled, usually constant, but the fermentation is an exothermic activity, so in one side we try to remove energy, and in the other (inside, mainly in ...
2
votes
1answer
66 views

Best way to estimate remaining fermentable sugars?

This question is kind of for the chemists here, but I'm open to any ideas. In this question Denny Conn, who is far more experienced than me, asserted that a beer is likely finished fermenting, ...
0
votes
1answer
33 views

When should I add campden tablets?

So I'm still pretty new to home brewing, I recently finished my first batch of cider from a kit and the end results where ok. Nothing amazing, but it was something I made and feels extra rewarding. ...
0
votes
2answers
64 views

Additional equipment for cornelius kegging

My local supplier is selling refurbished cornelius kegs for a decent price and I would like to pick one up. I don't know the first thing about kegging though, and more importantly what additional ...
0
votes
4answers
58 views

Yeast Problems!

Brewing a porter, pitched my yeast and started with a 1.056. My air conditioner broke for 1 day and the beer got to about 80 degrees after about 1 1/2 weeks of fermentation. Beer has been sitting at ...
1
vote
1answer
47 views

Carbonating a keg outside of a fridge until it is ready

My refrigerator is full but I am kegging two Saisons today. I plan on letting them sit in room temperature for 2 weeks and then moving them into the refrigerator when they are fully carbonated. ...
0
votes
2answers
61 views

Should I worry about this smell?

I have stout fermenting and it has been in my carboy for a little over a week. Yesterday i opened the carboy to make a small intial addition of coffee beans and cacao nibs. Well when i opened it and ...
1
vote
1answer
28 views

Worried about extent of inflation of Wyeast 4766 package

My friend and I were trying to ferment some raspberries using the WYEAST 4766 Cider yeast. Now it's 1 day after we activated the package and it is still only partially inflated. Should we buy a new ...
1
vote
1answer
54 views

Can I assume that an unopened glass jug containing the juice I want to ferment is sanitary?

I am making cider for the first time. I purchased a gallon of organic apple juice with no other ingredients besides the apples. I sort of saw it as a two-for-one, I got the apple juice I needed as ...
0
votes
3answers
35 views

What is the best type of ale/lager that you can add fruit to?

I am planning to make a fruit batch for my wife and I have read on when to add the fruit and how, but is there a recipe that you should stay away from? This my be subjective to a point, but I don't ...
2
votes
2answers
62 views

plastic storage for bottles

I just found out that roaches harbor in cardboard boxes. Not to mention that cardboard breaks down easily when filled with damp, freshly sanitized bottles. Does anyone have suggestions for plastic ...
1
vote
1answer
44 views

kegging and carbonation

I am kegging my first batch ever in the next two weeks. It's a double IPA. My questions are: What pressure is ideal for serving. do i need to turn off my tank every night? Will leaving it on cause ...
0
votes
1answer
46 views

Should My Boil Volume Include The Volume of Dry Malt Extract?

I was just experimenting with the 'Brew It!' tool on Brewers' Friend and the instructions say that for a 12 litre boil, I should add 8.8 litres to the kettle along with 5kg of dry malt extract which ...
1
vote
1answer
51 views

Kegging - Is it necessary to filter yeast?

I'm planning to buy kegging equipment and keg my next batch of beer, and I ran into some yeast filters for sale that remove yeast specifically for kegging. Is this a necessary step? I know that when I ...
0
votes
1answer
28 views

Measure remaining sugar in kombucha brew w/ hydrometer?

I'm brewing kombucha and would like to figure out when the best time to bottle it to build up some carbonation. I'm also interested in figuring out how much sugar is remaining so I can calculate the ...
3
votes
3answers
59 views

What's the best way to ship bottles of beer 3000km in hot weather?

I'm worried not so much about breakage/leakage as you can just take precautions with extra padding and good packaging, but more about oxidation with the bottles being shaken up during hot weather. ...
0
votes
2answers
53 views

What are the different beer types?

I have just started brewing my own beer and though I have made a few batches (3 to be exact), I wanted to know what categorizes a brew to be a beer (like Mead/Lager, Irish Stouts). Is it the ...
2
votes
2answers
35 views

Gooseberry Wine Help

Just harvested some green gooseberries from the allotment, and as I don't like eating them, i thought i'd make some wine. Is there any tips anyone can offer me, or any good methods to follow? This ...
3
votes
2answers
49 views

What do you call additions after fermentation?

Adding hops after fermentation is referred to as dry hopping (duh). But folks also add things like cucumber and hibiscus to the beer after fermentation. What's the proper way to refer to these ...
3
votes
4answers
53 views

Contamination concerns when removing stopper?

this might seem dumb to most, but it's only my third batch and I just need some reassurance. So i occasionally pop out the rubber stopper on my carboy to smell the brew and see if anything funky comes ...
1
vote
1answer
55 views

Which lactic acid bacteria are Homofermentative (or Heterofermentative)

I’m in the process of creating a custom culture, made of lactic acid bacteria, for a artisan yogurt drink and am having a hard time finding information on the metabolic categories of each strain. I ...
1
vote
2answers
34 views

Minimal neccesary time in primary/seconday for a barleywine-braggot

I am still rather beginner (so far a couple of batches), but for the last batch I have taken a brave (irresponsible) step and went for a barley wine-braggot beer. For batch of 22 l In have used +- 6 ...
0
votes
2answers
56 views

Help! Started my lager at 16degs C for 3 days (instead of 14C) - ESTERS!

Good day! Brewing a Czech pilsner OG 1.046 (brought it down from 1.056) Yeast: Wyeast 2278 (1 litre starter) - 10-14 degs range 22L batch My temperature control on my fridge said 14degs but a ...
2
votes
2answers
65 views

i want a keg cooler that is cheaper than kegerator

Looking into buying a 5 gal ball lock keg, i have the Co2 tanks, a tap, and gauges/hoses. I want to save by just purchasing something to keep it all cool. Strapped on cash at the moment but want to ...
0
votes
2answers
31 views

American Stout addition Suggestions

Brewed a really nice American Stout last night. notes of chocolately roasted coffee all throughout. the predicted abv was 6% according to kit which i followed to a T, but as i was taking my OG i ...
4
votes
1answer
48 views

How does cereal mashing not produce off flavors due to above 170F boil temperatures?

I have always read that over 170F grain mashes will get a very distinct off flavors. How is it that during a cereal mash of grains (where you typically hold a mid-range temperature for a duration and ...
2
votes
1answer
24 views

Stuck or very slow fermentation on Märzen

I have made a batch of Marzen/Octoberfest. I brewed it 3 weeks ago. Starting gravity was 1.060, the beer was well airated. I have used WLP820 with 1.7L starter. It's fermenting in my fridge at 50F. ...
0
votes
0answers
11 views

Apple cider: Bubbling has stopped during fermentation [duplicate]

If the bubbling has stopped during fermentation does it mean that the fermentation is over? It's been 7 days, and if it needs to keep fermenting, how long is recommended?

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