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6

First, happy National Homebrew Day celebration day. I hope you have a LHBS or club that is participating in the Big Brew. Gravity is a measure of sugar in your wort, and the more fermentable sugars you give your yeast to munch on, the more that yeast will pee alcohol. To get gravity without booze, you provide yeast more of the stuff they can’t consume. ...


4

A good article from Brew Your Own. "Tastes Great! Less Alcohol!" Then there is the style guidelines which includes commercial examples. 2008 BJCP Style Guidelines Category 8 — English Pale Ale


3

While I've made vodka-based tinctures of all sorts of spices and herbs for addition to beer, I think the volume needed for fruit would be problematic. While most spices are used in the 1oz/5gl ratio and you can get away with a couple-hundred mL of tincture addition, most fruit additions are closer to 1lb/1gl, where a couple-thousand ml of tincture will ...


3

This is not a great hobby if your goal is to save money on beer costs. It takes a long time to recoup the cost of equipment when you save pennies per glass. And there is always more equipment to try... That being said, the cheapest and lowest risk way to get into the hobby with making one-gallon batches. You can get a one-gallon recipe/ingredient kit from ...


2

Both Denny Conn and mdma were correct to some extent. I am not able to pick who answered the question fully at this go of it. So I’ll answer with my own results and hope others experiment further to dial in the process. I planned on splitting a 5 gallon batch all along for comparison so I wouldn't feel it wasn't wasted if it didn't turn out. The design ...


2

Boiling 6 gallons on a 3.5 kW induction top works flawlessly.


2

I don't believe most wine makers make these decisions up front, at least not for juice that they have not worked with before. Instead, you taste the wine at packaging time and then adjust accordingly with glycerin for sweetness or acids for tartness. Commercial producers may blend finished wines, but ultimately it involves tasting throughout the whole ...


1

I always do all my hop aditions without bags. Recently I've try dry hop in the serving keg with bags and liked, becouse otherwise it would clog my line, but on the boil, I don't think it is very useful, since the hop material will be easy left behind with break material on the kettle. If you don't be able to let it behind, it will be nice on the fermentor ...


1

I have added fruit directly to my secondary, once after boiling, and once after freezing. Both times worked. From what I've read the tincture method is to disolve the flavor in spirits (similar to making sloe gin http://www.bbc.co.uk/food/recipes/sloegin_7722 ) Do you mean to add spirits to the brew? I would approach this with caution. Too much alcohol ...


1

I always recommend to novice brewers that they try to make a 1 gallon batch before investing in all the equipment. Most people already have kitchen equipment suitable for making 1 gallon of beer and any additional equipment is easy to find like a 1 gallon glass or plastic jug. Any decent homebrew supply shop should sell 1lb bags of malt which you can make a ...


1

After startup cost of equipment, ingredients can be cheap if you brew within a somewhat narrow style range and buy ingredients in bulk. That said you can almost eliminate startup costs if you choose to brew in smaller batch sizes that allows you to use equipment you already have. Like your largest stock pot and you sink for chilling. As you get better at ...


1

The more you do (the less others do for you) and the more you buy the cheaper it will be. Go all-grain, grind your own grain, buy in bulk. Assuming you can store them properly, begin buying base malts and hops in larger volumes. Since you'll likely have only a few malt varieties on hand, you 'll need to adjust your recipes to use the base malts you have ...


1

Hardness is only one component of water. You need to look at the full analysis to see what's causing it in order to know what to do about it. Then, use a water spreadsheet (I recommend Bru'nwater https://sites.google.com/site/brunwater/) to calculate how to correct for it. Your fears about water additions are unfounded. If done correctly, no off flavors ...


1

The general ideas of hop bitterness, flavor and aroma related to time in the boil to hold true. Continual hopping doesn't generally produce any different aromas or flavors in my experience. In fact when over done the beer can taste fairly grassy. I don't know of too many brewers that do this still. Its labor intensive and has a fairly low return for ...


1

I would suspect adding all that pulp only you'll get hazy beer from all the fruit tannins. And those tannins may lead to a weird astringency depending on the type of fruit. But to experiment, I'd add it in secondary. Adding it at boils end would certainly generate pectin haze. It might not hurt to run some sanitizer through the juicer first.


1

I've had some excellent beer, such as Lost Abbey Judgement Day that used raisins or prunes in secondary, which give a very rich, caramel flavor that compliments big malty high alcohol and aged styles.



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