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Aug
5
comment Think my fermentation is stuck
What temp is your beer currently at?
Jul
29
comment Bottle Conditioning with Saison Yeast - Any adjustments to priming sugar necessary?
I disagree @CodingSpike, bottle bombs are very possible from just the bottling sugar. I know this from experience.
Jul
20
comment plastic storage for bottles
I have URLs for South African sites, not sure if that will help you (not sure of your location). Google for "Catering Suppliers", "Plastic Manufacturers". Or go to a hotel and ask where they buy their equipment.
Jul
20
comment Should I worry about this smell?
Did you filter your brewing water? What did you use to sanitise?
Jul
17
comment Pitched dry yeast into 57F wort, underfilled the fermenter with water… have I ruined my batch?
The brown color might be a few things: 1) Old extract. 2) You poured the extract into a pot that was being heated, causing the sugars to become very dark 3) Excessive boiling (boiling too vigorously). The caramel might be from nr 2 or 3. Diacetyl can be removed (next time) by doing the following: When the beer has done fermenting, allow the beer's temp to rise by a few degrees (I usually do about 4C) and leave it there for a day. This will get rid of most diacetyl. It might be the ticker body that is creating the concept of higher ABV... not sure.
Jul
16
comment What's the best way to ship bottles of beer 3000km in hot weather?
We have similar issues, with the addition of theft of parcels. Shipping glass is easy! It is expecting the glass to arrive in the same shape that is the issue.
Jul
15
comment Should My Boil Volume Include The Volume of Dry Malt Extract?
Is 12 liters the volume you want in your kettle after mashing or the volume you want in your fermenter?
Jul
14
comment What are the different beer types?
To help with recipes: Buy "Brewing Classic Styles"; It covers the +-80 Styles (from the 2008 BJCP Style Guide) with descriptions and award winning recipes. Highly recommended. amazon.com/Brewing-Classic-Styles-Winning-Recipes/dp/0937381926
Jul
13
comment What do you call additions after fermentation?
Add bacon to a beer is called Dry Porking. :)
Jul
8
comment dry hopping in primary?
Welcome to homebrewing, where there are 3 correct answers for every question! :) Remember that most people work on "this works for me", and it might, but something else in their system/technique might be the magic. I only dry-hopped in secondary once because there was no way that 600g of whole hops would fit into my carboy!
Jul
8
comment is 5 weeks enough for my double IPA?
I agree with @bughunter, but would recommend allowing at least a day or two after dry hopping for the yeast to consume the oxygen that came in with the dry hops. Then cold crash when you are ready.
Jul
8
comment cold crashing question
Freezing uncarbonated beer will also kill the yeast (if the whole beer is frozen). Freezing carbonated beer causes the beer to lose carbonation.
Jul
8
comment What is a vorlauf?
Here is a pronunciation : howtopronounce.com/german/vorlauf
Jul
8
comment Coud I ferment a five gallon batch on top of the yeast cake from a finished one gallon batch?
And make sure there are no off-flavours or aromas in your 1 gallon beer or in the yeast that you are pitching onto.
Jul
6
comment Dry Hopping Question
I echo @bughunter! Just drop the pellets into your primary and wait a week. NOTE: You may see some "secondary fermentation" goings on. Do not worry. This is from the disturbance caused by adding the hops and some CO2 releasing, and from the yeast enjoying the oxygen that came in with the hops. Secondaries are recommended when you are going to leave the beer in the fermenter for months/years, like when you add fruit to a lambic. If you want to dry hop for months, then do secondary.
Jul
6
comment How does open fermentation yield alcoholic beer?
Even boiling an alcoholic drink does not always burn away all the alcohol (unless you boil away all the liquid).
Jul
6
comment Brewing a 1860-1890 IPA
The barrels were treated with tar, so the beer was not in contact with the wood. I am not 100% sure about the details. I am sure there are some references from coopers that will tell you exactly what was done with the barrels.
Jun
29
comment Pitched dry yeast into 57F wort, underfilled the fermenter with water… have I ruined my batch?
DOH! Thanks @TobiasPatton!
Jun
25
comment missing blow off water
Shoot! That is a lot! Taste the beer, as Danny says. HOWEVER: If it does taste funny, re-connect all your fermentation connections and let the beer warm up. I remember reading that the yeast can consume the starsan (if it is diluted enough to not kill them all). If it tastes good, call it a Crossley! [Read the "crazy story" at morebeer.com/content/brewingnetwork]
Jun
19
comment What are some good starter books to learn how to brew beer?
Podcasts are also a great source of information. Basic Brewing Radio and The Jamil Show should be listened to from the first episode. :)