All Questions

1
vote
1answer
19 views

Where should I take the temperature readings while mashing?

This is probably a newbie minor detail but this matter is bothering me! When the wort is boiling, due to natural convection, the tun should have a pretty homogeneous temperature. No problem here! But ...
2
votes
1answer
23 views

How to store wort without hops

I forgot to pick up the hops from the homebrew store I was at and have the mashed wort ready to boil but no hops. Are there certain precautions or a certain way to store the unboiled wort until I pick ...
1
vote
0answers
8 views

Brewferm Abdijbier + buckwheat honey = a bit of a bitter flavour - Help please

I have made one Brewferm beer before (the Grand Cru which turned out very well) and in an attempt to run before I could walk, when I came to make the other one I had (the Abdijbier) I thought it would ...
3
votes
1answer
16 views

How to fill a corny with shop bought mini-keg beer?

I have not had time to get brew ready for Christmas, so I’m looking to at least fill my Corny kegs with some shop bought beer I.e. 5 litre keg or a box of cider, just so people have the novelty of ...
4
votes
1answer
24 views

Neutralizing yeast prior to backsweetening

It’s coming up on the third week of secondary for my first mead batch and my intention was to sterilize the yeast culture with campden tablets and potassium sorbate. I added the correct dose of each ...
3
votes
1answer
54 views

Can I add priming sugar second time after beer turned out flat?

Bottled a batch of ale three weeks ago using bulk priming method. When there’s almost nothing left in a pale I’ve noticed that most of sugar didn’t dissolve staying at the bottom, which never happened ...
3
votes
1answer
50 views

Can yeast survive being almost frozen?

After forgetting to place the yeast starter in the fridge overnight I placed it in the freezer this morning for a short while to do a quick cool crash. I misjudged the time and the water above the ...
1
vote
1answer
18 views

Kegging and dispensing over distance/elevation using keg pressure or something else

A few years ago I set off to turn my kitchen dry bar into a wet bar by routing beer from my kegerator to the taps 10 or so feet above. I was advised against it by some employees at my local home brew ...
1
vote
2answers
65 views

Ancient Recipe without Malt Extract?

Has anyone tried brewing beer without using malt extract? It seems the question has been asked thousands of times, but the answers always center around "It wouldn't be beer" or "trust me don't try it"....
2
votes
3answers
62 views

Converting potato starch in to sugars for brewing

To my understanding the starches in potatoes need to be gelated before they can be converted into simple sugars. This process is done through boiling, my concern is that I will loose valuable sugars ...
3
votes
1answer
28 views

How to calculate amount of water to add to lower OG to target

I have been using less water than needed in my partial mash recipes. For a target of 8 gal into 2 (5 gal) fermenters, I have been using 3 (+1 gal sparge) in the mash step and 2 gal for boiling ...
2
votes
4answers
73 views

Yeast pitching temp/ ferment temp

I have read here and there that it is ok to pitch your yeast at a high temperature, say 83°F? Seeing as it will take a considerably long time for the temperature to drop to an ambient 68°F then ...
1
vote
2answers
70 views

My mead wont stay carbonated!

I have a strawberry mead that I am attempting to make sparkling. I added sugar drops to each bottle (Im bottling in 12 oz bottles) and after about a week it seems very carbonated but when I pop the ...
1
vote
3answers
50 views

closed keg fermentation - is it taking place?

long story short - primed the keg with sugar, let it raise up to temperature, can't hear any gargling. IS my sugar carbonation taking place or all the old yeasts have died ?
5
votes
4answers
90 views

Affordable cooling solutions

I have been advised that controlling fermentation temperature is the first thing I should do to try and improve the quality of my beer. I gather I can get a temperature controller (such as the one ...
3
votes
1answer
66 views

How much power do I need on gas stove to boil 30 liters of wort under 30 minutes?

I'm aware of this answer to How to brew all-grain indoors. It says It gives a good rolling boil and doesn't go all floppy when it's hot. It has a 2kW element holds 29 litres That's nice, about ...
0
votes
2answers
31 views

Ginger Beer ABV from Bakers Yeast

I’ve made ginger beer a few times. I usually make it with just fresh ginger and raw honey. Usually the I get well less than 2% ABV. This last week though I used a different honey, sourced from a farm,...
1
vote
1answer
32 views

Storage Temperature

My primary fermentation and bottle conditioning temperatures are well controlled in a brewing fridge. Once bottles are conditioned / carbonation cycle complete I move them to crates which I store in ...
3
votes
2answers
54 views

keeping beer in a garage

i have just had some cider fail in a co2 bulb pressurised keg. All the pressure has gone. I don't have a lot of luck with cider. The last beer brew in same equipment late September went fine but it ...
3
votes
1answer
33 views

Low FG due to cacao nibs?

I recently brewed an oatmeal cream stout from the Mashmaker book (recipe here https://growlermag.com/homebrew-recipe-oatmeal-cream-double-stout/) with the intention of adding some chocolate & ...
3
votes
3answers
47 views

How to use a Gay-Lussac hydrometer

Brewing (pomegranate) wine with a Gay-Lussac hydrometer at my disposal. Reading prior to fermentation was way below the deeper (estimate -30 GL) and floats at 10 GL after fermentation. The vinometer, ...
4
votes
2answers
58 views

How many gravity points will explode a bottle?

If a difference of around 3 gravity points (between primed and final gravity) will carbonate a beverage (yes, depending on style), how many gravity points will make a bottle bomb? No, I'm not trying ...
3
votes
1answer
36 views

Brewing Low ABV Lager

Good day! My question is simple, me and the wife love lager, I like a good 5% ABV but the wife is a light weight and likes a 3.5% ABV so the question is: How can I brew a nice lager (similar to ...
3
votes
1answer
60 views

Priming solution or add sugar to individual bottles?

From what I've read, it seems that the old technique of adding a given amount of sugar to each bottle for priming isn't recommended anymore. Instead, just about every source recommends boiling ...
2
votes
1answer
57 views

cider stopped at 1.016! Is this ok?

So this is just my second year of home brewing cider from the apples in my property. Last year I had 16L and everything went as it should. Thus year though with a bumper crop I've ended up with 87L in ...
3
votes
2answers
53 views

Does carbonation increase hop aroma?

I'm on my first try at a hop-forward beer. I tasted my gravity sample last night after about 7 days in primary, expecting a nose full of juicy Cascade, and just got flat bitterness. Should I ...
3
votes
2answers
59 views

Mold on Cider is it unsafe after boil

Mold on Cider is it unsafe? It tasted good strained the mold (blueish) and boiled the cider for 20 min. I plan to put the yeast and fruit in tommorrow. Will the boil and yeast take out the mold ...
2
votes
1answer
25 views

Do I have to bottle my wine immediately after stopping the fermentation?

I have a gallon of very sweet kiwi wine. I've racked it twice already but after couple months in at it's current stage it still hasn't cleared. I want to let it sit in the carboy until it does clear ...
3
votes
1answer
62 views

Is beer still good after 4 weeks of fermentation?

I just put the beer in the fridge to chill it before I transfer to glass keg. My question about the 4 week of not having the beer not chill will there be a problem drinking it? I did two ...
3
votes
1answer
25 views

How long has everyone's Barleywine taken to start its primary ferment after pitching yeast?

How long has everyone's Barleywine taken to start its primary ferment after pitching yeast? Note: I didn't use a starter but did compensate by pitching two smack packs of Wyeast. I used English Ale ...
2
votes
1answer
38 views

removing sugar / dead yeasts / residues from keg

Due to some CO2 cylinder carbonation problems I have resorted to the desperate method of pouring sugar into the keg. Which is probably bad, as I have found out here all I needed was lower temperatures ...
5
votes
2answers
76 views

Storing the kegs outside during the winter

Many of us don't have refrigerators for these 50 liter kegs and the CO2 tank. With due care not to expose the CO2 tank in direct sunlight, to what temperatures will these pressurized kegs be fine with ...
3
votes
1answer
50 views

What exactly is krausen (and why does this batch not have much)?

...and as a followup, how much should I care? I've always used krausen presence as a rough indicator of fermentation vigor in primary. But my current batch hardly has any, with a few days at never ...
4
votes
4answers
227 views

Measuring alcohol content

How do you measure alcohol content in a fermented drink without relying on measurements of gravity? Say we have a bottle of water (pasteurized), add sugar (that has been treated to have no living ...
4
votes
1answer
56 views

Not getting enough juice from my apples

I've just made a batch of cider from 16kg (35 lbs) of apples. Based on various sources (example), I expected to extract about 8L (1.75 gal) of juice - however, I only managed to get about 4.5L (1 gal),...
3
votes
1answer
52 views

Can I blend cider and apple juice?

Fairly new to cider making. I've made a gallon of cider from cooking apples, it's stopped bubbling and is still in the demijohn. The juice tasted great, but the cider is not amazing. I'm just ...
1
vote
1answer
22 views

WLP648 does it make a sour?

I've been reading up on WLP648, but can't determine if this yeast will develop a sour beer on its own or if it requires something else to become properly sour aside from 3-6 months. I've read some ...
1
vote
3answers
38 views

If I’m using a high diastatic malt, was it still necessary to add some acid malt into the mash?

If I’m using a high diastatic malt, was it still necessary to add some acid malt into the mash ?
1
vote
1answer
85 views

what happens if the first fermentation hasn't ended and I go ahead and prime and bottle my beer?

yea kinda think I didn't let it go long enough, also had other responsibilities other than a brewer so ¯_(ツ)_/¯
2
votes
1answer
44 views

kegged cider CO2 foam, not much sparkle though

Left it for two weeks at 2.3 bar (35 PSI) and 17 C (59 F). Poured a 2 liter bottle, it made beer-like pleasant foams upon pouring but it had almost no sparkles to the taste bud. Should I let it sit ...
4
votes
3answers
70 views

Is an ice bath sufficient to quickly cool a small batch of wort?

I'll be brewing a small (1.5 gal) batch of beer soon, and in my quest for laziness efficiency, I was thinking of brewing in a smaller pot, rather than in my 7-gallon monstrosity. However, my ...
1
vote
1answer
36 views

First Time - Honey Mead questions

I am making Honey Mead for the first time soon, I will try making 2 1 gallon jugs. I have everything I need (Jugs, siphon, DAP, red star wine yeast, honey, sanitizer, carboy), but I want to make a ...
1
vote
1answer
73 views

Is there a benefit to a full 60 (plus) minute boil, as opposed to shorter boil/more hops?

The idea is pretty simple: bittering due to alpha acid isomerization is a function of boil time and quantity of bittering hops. Hence, it's quoted that from an alpha acid standpoint, a 15 minute boil ...
2
votes
2answers
44 views

Sour beer over herbed with Basil

Just brewed a sour with Basil thrown in at flameout. Now 6 weeks into the fermenter with WLP648 there's not much sourness and a bit (overwhelming) flavour of Basil. I was wondering what my options ...
1
vote
1answer
34 views

Maple Beer I notice it turn cloudy today

I am about to bottle my first maple beer,and I notice it turn cloudy today.. There was froth starting on it for the past two days. Is this normal?
2
votes
2answers
35 views

Induction hot plates with precise temperature control (maintaintaining mash temperature)

I currently mash on a gas hob, turning the hob off when I reach my strike temperature, then insulating my pot the best I can with towels etc.. This is easy to mess up and sometimes I miss my target or ...
3
votes
1answer
26 views

Mulberries in the Mead

I seek knowledge in regard Mead, this is my first attempt at making some mulberry mead, the recipe I used was: 19 liter Carboy 6kg Honey 1kg Raisins 2teaspoons of Wyeast Nutrient 1 little pack of ...
3
votes
1answer
22 views

carbonated ginger hydromel

I want to make a carbonated ginger hydromel. this is my first batch of mead. Im confused about the use of Campden tablets. If I use these to protect against nasty things happening due to the raw ...
3
votes
2answers
47 views

Dry hop to add depth of flavour?

This is kind of hard to explain, but I'll try. Ive got quite a nice flavoured, mostly chinook hopped beer in the fermenter, but I was wondering if I could add another dimension to the flavour with a ...
4
votes
1answer
47 views

Hops Wort Absorption

According to BYO malt absorbs roughly 1.04L of water per kg malt. Knowing this makes calculating things like mash and sparge water quite a bit easier. Is there a rough absorption rate for hops? I've ...

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