0
votes
5answers
98 views

trying to ID if my beer was infected!

My brown ale smelt somewhat like beer and possibly vinegar and tasted the same but with a very subtle sweetness but also very dry and puckering. I used only used dry extract and boiled the hops, no ...
2
votes
4answers
1k views

convert pump tap to kegorator tap

I have a "party" pump tap. I want to convert this to use on a DIY kegerator. Can this be done? After taking the tap apart it looks pretty basic: CO2 in one side, beer out the other. I am specifically ...
1
vote
3answers
142 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 ...
3
votes
2answers
446 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
109 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 ...
2
votes
2answers
165 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
2answers
52 views

Should the Munich Water Profile be used for Bavarian Hefeweizens?

I'm having trouble searching for the correct water profile to be used for a Bavarian hefeweizen. In the book Designing Great Beers by Ray Daniels, Munich -- or more properly, Bavaria -- ... has ...
1
vote
2answers
207 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 ...
1
vote
2answers
33 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. ...
1
vote
2answers
243 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
88 views

Fermentation - Lost cause?

I believe my first homebrew is a lost cause. I'm at 3 weeks, and each week I've done a gravity reading and a taste. The flavor has gotten increasingly sour(astringent) with each week. It's almost ...
0
votes
2answers
85 views

can i bottle cider at 150 sg it has been still for a month

my cider started at 190 and now is 150 and has been still for about a month, can I drink and bottle it at this time?
2
votes
1answer
118 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?
1
vote
1answer
45 views

What might kill a ginger bug - fact and fiction?

I've been attempting to use a ginger bug to make non-alcoholic ginger beer, but I manage to kill the bug each time, either while it is cultivating or after I add it to the ginger syrup. Overview of ...
1
vote
1answer
44 views

Bucket Heaters and Condensation safety / Lid considerations

I purchased 3 of these bucket heaters to assist my induction stove boil wort. The instructions state the following safety warnings: DO NOT COMPLETELY IMMERSE THIS PRODUCT IN WATER. The handle and ...
1
vote
1answer
61 views

Can you load less than 1.3 gallons into the Tap-A-Draft system?

I'm just starting out home brewing and I am planning on sticking with 1 gallon brews for a while. I want to purchase a Tap-a-Draft system but continue with 1 gallon batches for a while. Can you load ...
1
vote
1answer
188 views

When brewing water Kefir my wire bail stopper blew off

I am trying to salvage my one fermenting bottle and wondered if anyone knows how to get the dern top/bail stopper back on the bottle. When I went to open my water kefir it shot liquid everywhere and ...
0
votes
1answer
13 views

How did I manage to make apple sherry?

I have loads of apples in the garden and every year I make experimental 1-gallon batches of cider and apple wine (cider plus extra sugar). This year I tried to make a cider that wasn't ultra-dry, by ...
0
votes
1answer
32 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
50 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
142 views

Chocolate and Coffee Additions

I am going to be brewing the Zymurgy KBS clone, but a little nervous with some of the additions listed: 2.5 oz Belg Bittersweet Choc and 1.5 oz unsweetened cocoa nibs @ 15 mins. ***I read that ...
0
votes
1answer
216 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
66 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 ...
0
votes
1answer
128 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
134 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
47 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.
10
votes
0answers
132 views

Using spent grains to smoke meat

I've read a couple of questions here regarding uses for spent grain, but I'm curious if anyone has ever used it in a meat smoker.
5
votes
0answers
51 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
65 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
80 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
41 views

Why does overly acidic wort result in thin mouthfeel?

Various sources (such as this and this) discuss how excessively low wort pH (for example, from dark specialty grains) can result in a thin beer, even when extract brewing. I've been unable to find ...
1
vote
0answers
27 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
38 views

When to stop the whirlpool pump, in an immersion whirlpool chiller?

When is the best time to stop the pump in an immersion whirlpool chiller ? And what about the time to wait the trub settling vs wort temperature ?
1
vote
0answers
39 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
48 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
36 views

Can we use monoammonium phospate (MAP) as yeast nutrient for wine making?

Wine making is not common in my country so it's difficult to buy wine ingredient especially Diammonium Phosphate (DAP) as yeast nutrient. After look in local shop, there's a shop selling Monoammonium ...
1
vote
0answers
62 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 FlorastorĀ®, FloratilĀ®, and other ...
0
votes
0answers
41 views

what kind wine is Chateau Gaudin Pauillac 2010?

Is this merlot or Carbnet? I googled around and cannot find answer. thanks!
0
votes
0answers
53 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
35 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
21 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
150 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 ...