3
votes
3answers
680 views

Is it possible to do pressurized fermentation in a mini keg?

I have been keen on moving from bottles to use kegs in my amateur home brews. But because of lack of space and because I just like the size and mobility of the smaller kegs I'd like to try to use ...
2
votes
3answers
196 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 ...
1
vote
3answers
295 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" ...
4
votes
2answers
609 views

Safely adding enzymes (e.g. Beano) to lower final gravity

I've heard a lot of mixed stories about people adding additional enzymes (Beano, GasX, etc) to their beers to drop the final gravity down very (sometimes undesirably) low. I've also hear mixed ideas ...
2
votes
2answers
414 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 ...
1
vote
2answers
141 views

Brew stand recommendations

My buddy and I are looking to upgrade to a 20 gallon brew stand, and I'm looking for recommendations between buying a full setup, which brand, or making one ourselves.
1
vote
2answers
49 views

Wine Kit (extract) Secondary

I'm making a wine kit with pre-packaged must. It calls for a secondary fermentation after 5 - 7 days then stabalising about 10 days later by adding clarification agents. I prefer to let things sit. ...
0
votes
2answers
39 views

how to control water temperature?

I need a method to maintain the temperature of the water specifically at 55 degree and 5 degree into two different containers to conduct a thermal cycling. I am keen to address the effect of ...
1
vote
1answer
34 views

Using plastic drums for long term sour aging?

I have 15 gallon plastic drums, like what LME comes in. I would really like to use them to age my sours in but I'm concerned with O2 permeability. Has anyone tried this or have any good resources on ...
1
vote
1answer
55 views

LIQUORICE Taste in my beer?

Beer in my secondary fermenter tastes a little like Liquorice. Wierd. WHY? PLS HELP
1
vote
1answer
92 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 ...
1
vote
1answer
101 views

green apple esters recipes

So I was kindly given a Mr. Beer Kit recently. The gifter knew I brewed. I made it per the instructions (except I added honey in the wort to up the gravity a bit). It fermented a bit warm, and it came ...
1
vote
1answer
249 views

Building a kegerator from a wine fridge

I am thinking of making a kegerator for 3 gallon pin lock corny kegs. Is there any issue with using a wine fridge to do this? I thought the size was right, as it can tuck away on my countertop and it ...
0
votes
1answer
17 views

Fermentis S04 vs.S05

I am trying dried yeast for the first time. I did up 100 litres of English IPA yesterday and I pitched 2xS04 into 50 litres and 2xSO5 into 50 litres. Anybody want to hazard a guess at the ...
0
votes
1answer
19 views

Dabinett Single Variety Cider - Cloudy!

We have made 300 litres of organic single variety Dabinett cider - it was crushed in November 2013. Nineteen months and four rackings later - it genuinely tastes divine and smells OK - but you can't ...
0
votes
1answer
79 views

Estimating the ABV in finshed product

Is this a viable method?: In theory you can calculate an estimated ABV by using the formula 17*X%*YL. This means that 17 gr sugar produces 1% alc. in 1 liter mash. So if you know at what alc.% your ...
0
votes
1answer
36 views

Keeping the keg lines and fittings clean

I recently purchased a keg, and I've got a couple questions about keeping the lines clean. Specifically when the keg isn't finished, as the lines are simple enough to clean along with the keg when ...
0
votes
1answer
52 views

How do I improve some sour hard cider brew?

My roommate grabbed 14 gallons of organic cider on sale. Turned out they had Potassium Sorbate in them though. A little research online indicated that it was still possible to make hard cider with it ...
0
votes
1answer
52 views

Brewing beer - Flat unpleasant after taste

I finished brewing my first batch ever and when we tried it today for the first time it had a flat and unpleasant after taste which I can only describe as lack of taste. Description of the brewing. ...
0
votes
1answer
73 views

What are the competing formulas for determining target Residual Alkalinity from SRM?

In John Palmer's spread sheet, he calculates the low target RA as SRM * 12.2 - 122 He calculates the high target RA as (SRM-5.2)*12.2. This BYO article states that `target SRM = 0.14 * ...
0
votes
1answer
117 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 ...
0
votes
1answer
353 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
1answer
171 views

DIY BrewBug based offerings?

BrewBug, is a neat little toy that essentially has a "floating bob" that measures the temperature and specific gravity of the wort as it is fermenting, allowing for niceties like changing the ...
0
votes
1answer
58 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.
6
votes
0answers
72 views

How does triticale differ from rye in technique and flavour?

Radical Brewing says that triticale is a useful alternative to rye. Apparently it's a rye-wheat hybrid, and is easier to sparge than rye, while still having a good rye flavour. I'm interested in ...
2
votes
0answers
125 views

What yeast is in White Labs WLP080 Cream Ale Blend?

Has anyone used the Cream Ale blend from WhiteLabs? I used it recently and am surprised at the lack of flocculation. The beer has been in a cold keg for a month and its still fairly cloudy. Was ...
2
votes
0answers
94 views

How to increase quantity of Ginger Beer Plant

I'm looking to increase my quantity of GBP to share with a friend. I've brewed a few batches of ginger beer, but I always end up with the same amount or slightly less GBP than I started with. What ...
1
vote
0answers
32 views

Ginger Bug Smell?

I've made a new ginger bug from some pretty old ginger. The ginger has been sitting on my counter long enough for some of it to actually sprout new shoots, but it smells fine and doesn't show any ...
1
vote
0answers
24 views

How do I calculate a turbid mash schedule?

I'll use a real life recipe for my lambic that I've been brewing over the years to allow for an answer that posts both the methodology and mathematics while also providing the calculated quantities I ...
1
vote
0answers
40 views

All Liquid Malt Extract without boiling

Is there any recipe for brewing a all Liquid Malt Extract without boiling? I'd like to make hop tea with some LME, lets say about 5l(1.3 gallons) and mix it with warm water and LME. This may ...
1
vote
0answers
60 views

Bernzomatic oxygen bottles to oxygenate beer

I bought a cylinder of Bernzomatic Oxygen on the advice of my local homebrew store. They sold me an adapter kit (w/ air stone) and I got the cylinder from Lowes (tool section). Picture of adapter ...
1
vote
0answers
38 views

stuck fermentation/lowering acidity

I am having trouble getting a batch of wine off the ground. Its a three gallon batch of Lemon wine and fermentation just wont start. My SG is 1.09, temp is stable at 75, acidity is at 3.0 using those ...
1
vote
0answers
93 views

Calibrating PID. Temperature probes PT100 not linear

I am working on my HERMS setup and have a few PIDS and temp sensors to work with. The problem is that the temp sensors show about 5 degrees celsius off when I first set it up. I Raised the water in my ...
1
vote
0answers
59 views

What are the effects of storing unboiled All-Grain Wort at sub-lager temperatures?

Obviously it is better to immediately boil the wort when it is freshest, giving any wild yeist or bacteria as little time as possible to grow and contaminate the product. It is also a well ...
1
vote
0answers
94 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
0answers
5 views

I don't know what I've got or if it's drinkable?

for several months now I have been squeezing my ripened citrus and storing it in an air tight bottle in the fridge. I drink or add it to something from time to time and continually add juice to it. ...
0
votes
0answers
11 views

Do three-way ball valves control flow rate as effectively as one-way ball valves?

I'm planning on implementing three-way ball valves in my three vessel, single pump system and I want to be able to regulate flow on the outward side of the pump. Will a three-way ball valve ...
0
votes
0answers
7 views

How do I set up a Sestos D1S temperature controller with an NTC temperature sensor probe -40-120C

I have not succed to configurated my SESTOS digital PID with an temperature sensor probe working between -40°C to + 120°C. I put CtrL to 3 ( PID ) SN to 20 ( cu50 matching my sensor ) and Op1 to 2 ( ...
0
votes
0answers
30 views

Soapy aftertaste in wine, fermentation temperature?

I generally find my homebrew wine (just from a regular kit) has a soapy kind of aftertaste. I'm wondering if this might be down to fermentation temperature or something, I'm taking as many precautions ...
0
votes
0answers
21 views

Do I need to use finings again after restarting the fermentation?

I recently made a batch of red wine but because the wine was too sweet I restarted the fermentation as I was advised. Of course I will need to de-gas the wine again, do I also need to use finings ...
0
votes
0answers
28 views

Anyone Know of Any Homebrewing Video Tutorial Blogs

Does anyone know of a good homebrewing blog that has video tutorials? I've Googled it and found a bunch of video tutorial blogs, but they're not great. Anyone know of some good ones?
0
votes
0answers
23 views

Beer Smith 2 Equipment settings.

Just got Beer Smith 2 and I was wondering if anyone has done equipment profiles and could give me some pointers on where to start. Prost
0
votes
0answers
46 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
25 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 ...
0
votes
0answers
35 views

wlp565 minimum time to bottle condition?

I'm fully prepped for wlp565 to stall out, but this question is about bottle conditioning with wlp565. what have been your minimum conditioning times to hit your desired CO2 level using wlp565? ...
0
votes
0answers
35 views

Sterilising tips?

More of an open-ended question really, I've been using Vin Classe Sterilising powder and find it hard to tell if my 25 litre fermenters are properly sterile, I've had a few issues with wine going off ...
0
votes
0answers
61 views

Large bottles ddn't carbonate, but little ones did

Does anyone have an idea if larger bottles (half liter) are harder to carbonate than smaller ones (1/3 liter)? I think the problem is that I had a Belgian ale (6.5%) is a secondary and when bottling, ...
0
votes
0answers
44 views

What's the minimum size for a jockey box?

I'm planning on build one cooler based dispensing system for my kegs. My previous experience was with a box with 2 aluminium coils (~15m long) and 2 faucets. It holds a 20 Kg ice pack. And the beer ...
0
votes
0answers
27 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 ...
0
votes
0answers
169 views

Recipe for Canadian Red Ale

I recently made a 1 gallon batch of Brooklyn Brew Shop's Canadian Red Ale. As it was absolutely incredible, I want to make it again. I have searched everywhere for a list of ingredients but have not ...

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