Unanswered Questions

6
votes
0answers
287 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 ...
4
votes
0answers
44 views

Has anyone ever tried soaking grains in bourbon instead of water before smoking malt? Any advice is appreciated too

I'm going to brew an applewood smoked Märzen and upon doing some research I found some brewers have sprayed their malt with bourbon instead of water during the smoking process to keep the grain moist, ...
3
votes
1answer
28 views

Ginger Beer Plant and lemon in one container or not?

When making Ginger Beer using Ginger Beer Plant, should I use lemon or not? Some guides just have a step where they add lemon (into the same container as the GBP). Then again there are statements like ...
3
votes
2answers
64 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 ...
2
votes
1answer
23 views

Effect of adding bacteria when racking to secondary

I recently brewed a Flanders red ale and it is nearing the end of primary fermentation. I'm planning to rack it to a carboy and leave it for up to about a year. While doing research on the style, I ...
2
votes
2answers
269 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 ...
1
vote
2answers
29 views

Is there a benefit in rising fermentation temperature for dark ales?

I am making a porter, and just started fermentation a couple of days ago. I have never manipulated temperature before, but have read that this is vital when making pilsners, so got curious. Is there ...
1
vote
1answer
37 views

Under pitched lager?

I brewed an American lager, Jamil's "what most folks call beer" on Saturday 1/9. My Gravity was on target at 1.046 and I added a smack pack of Wyeast Pilsen Lager. I added it to 68 degree wort and ...
1
vote
2answers
97 views

Is anyone aware of a mini refrigerator model with a flat bottom for use as fermentation chamber?

Searching like crazy to find a mini refrigerator with a flat bottom. Any model will work, as I am new to this and only brewing 1 gallon batches. Ideally it would hold a 5gal carboy so that I do not ...
1
vote
1answer
20 views

Wild Farmhouse style Cider and BJCP Classification

Good day, community! I've got a dilemma. 3 month ago I made 3 different ciders (splitting one 3 ways) using the same blend of Granny Smith, Golden Delicious, and Red Delicious apples. It was a freshly ...
1
vote
1answer
19 views

Shorter type A German slider coupler

I have a kegerator and have a German beer on draft. There are limited options in volume so it is a tight fit. The type a coupler I purchased is too tall by roughly 1/4". Is there anywhere I can ...
1
vote
0answers
42 views

Peaches in Cider

I have about 8 jars of peaches in light syrup I bought from Costco. I want to add these to a 5 gallon batch of Cider. I'm going to a peach cobbler flavored cider. I'm also planning on adding brown ...
1
vote
2answers
59 views

Stuck second fermentation - suphites to blame?

I'm making a sparkling elderflower wine. It's in a 25l plastic bucket with a trap. The first fermentation went well. I racked it, added sulphites (Campden tabs), added fining, left for a couple of ...
1
vote
0answers
84 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 ...
1
vote
1answer
262 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 ...

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