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1answer
10 views

BIAB, Can I use lees water for mashing and then top it for cooling?

I am new to homebrewing, I made only 2 BIAB batches. I am using a 25l keg and a burner. My pre mash batch is 21-23l since I don't want the wort to overflow when boiling. In a biab method since there ...
0
votes
0answers
14 views

Weird taste and smell after heating

So I'm making high ABV alcohol with just plain sugarwash, high alcohol yeast and freeze distilling. I added chitosan and kieselsol(turbo cleaner) to clear it before freeze distilling but my yeast was ...
1
vote
0answers
13 views

How to get Limoncello to look cloudy

I have been making Limoncello for about 3 years. It tastes really good, but I can't get the cloudy appearance the Commercial product has. Looking at recipes for "Creme di Limoncello" (...
3
votes
1answer
24 views

How to reduce acidity with precipitated chalk

Precipitated chalk can be used to increase the pH of a wine (reduce acidity). Precipitated chalk typically comes with an instruction such as (example): "Add 1g per gallon to reduce the acidity (...
2
votes
1answer
63 views

What infection do I have and is it salvagable?

This is my first time posting to this forum, so if I make some edict mistakes I apologize in advance. I have brewed this recipe, https://www.homebrewersassociation.org/homebrew-recipe/beer-recipe-of-...
2
votes
1answer
49 views

Cold Crashing beer - how much time?

I've made beer from a kit a number of times before, nothing special, and I've let the beer crash from between 1 to 3 months (temperatures between 13º and 16º), but I'm now wondering: Is there a ...
1
vote
2answers
47 views

How to calculate liqueur alcohol percentage and final volume

I'm planning to make an homemade liqueur, like Limoncello, but with oranges. To begin, I've added orange zests to 500 grams of 96% alcohol. Now, I'm puzzled about the sugar syrup. In the beginning I ...
1
vote
1answer
50 views

Toxic compounds, weirder situation then usual, much weirder

Ok so I'm making some hard alcohol from a sugar-wash. I used too little yeast and fermentation ended up halting at like 7% ABV, it then stood around for like a week and a half till I got the new yeast....
1
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2answers
42 views

Is one volume of Co2 one point of ABV?

So, I'm bottle conditioning. Went back to my high school days to compute the grams of sugar I need to add to get a specific volume of CO2 per gallon (because I do such small batches). What I'm ...
0
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0answers
17 views

First Time Ginger Beer (With Ginger Bug) When to Move to 2nd Fermentation?

I'm a brewing newbie and am looking for some advice. I created a ginger bug by fermenting fresh grated organic skin-on ginger with cane sugar (equal parts) and water for about a week, feeding daily (I ...
3
votes
2answers
103 views

Accidentally used 100% unsanitized gear for brew - should I toss it?

tl;dr; I sanitized my mash pot, fermenter, and everything with water. Is it ruined? I'm two days into fermentation of a high gravity imperial stout, and the yeast is burping nicely. Due to a mix up ...
1
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2answers
41 views

Extract American Wheat Specialty Grain recommendations?

I'm planning on brewing an American Wheat Ale with extract soon and looking for advice on specialty grains. I'm reading suggestions to not use any specialty grains, but I thought I'd see if anyone had ...
1
vote
1answer
62 views

How should I sparge large amount of mash?

I bought a big pot to cook my mash, it's 150 liters (~40 gallons) and a 100 liters fermenter (26+ gallons). After I prepared my mash, converted my starch into sugars and then boiled it to sterilize it,...
2
votes
2answers
245 views

Is there any disadvantage to adding gelatin just before bottling?

In his book "The Complete Joy of Homebrewing", Charlie Papazian tells us to add gelatin to the beer just before bottling, at the same time we add priming sugar. (to clarify the beer) I haven'...
1
vote
1answer
85 views

Rack to Secondary for Vanilla addition?

I'm planning a Vanilla Coffee Porter this weekend but I'm unable to decide when, or even if I should, rack to a secondary. My original plan was this: Primary for 7 days in bucket, then add 2 vanilla ...
2
votes
1answer
96 views

Lack of fermentation after racking to secondary

After 3 weeks in fermenter, doppel bock went from O.G. 1.067 to 1.013, still bubbling occasionally, but not changing. However, after racking to secondary I see no fermentation or bubbling and wonder ...
0
votes
2answers
93 views

How to preserve an open box of dried yeast?

I want to ferment barley to make whisky (it is perfectly legal in my country, I'm not breaking any law!), the steps before distillation are almost the same than brewing beer (no hops in my case). I ...
2
votes
2answers
119 views

Fractional Distillation

Curious newbie here. Watching the "moonshiners" show the other night and the guys were doing fractional distillation by freezing their mash and removing the ice. They then simply boiled to ...
2
votes
2answers
111 views

No more bubbling after a week

I have made mead a few times with perfect results. This time I tried a Cyser in a 1 gal batch. I followed a recipe that, based on the notes, had good results from others. 1 Gal of 100% apple juice, ...
0
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0answers
114 views

S30/Soda connector tubing

I recently got a few S30 pressure barrels with soda adaptors, as for unknown reasons, UK companies dont like shipping S30 bottles (bombs) to NI. I was wondering if theres a way to get a connector ...
5
votes
1answer
131 views

Is 4lbs of speciality grains too much for steeping for a 5gal extract recipe?

I made a recipe for a Scotch Ale and was hoping for some feedback on the grain bill. The base malt is at 80.8% of the bill, so my specialty grains are under 20% but accumulate to 4lbs total. Is this ...
0
votes
1answer
112 views

Dimple in cork persisting after corking

I bottled my wine bottles with a Portuguese floor corker, but the dimple is still in the agglomerated cork after a year. I was told to: Wait three weeks with the bottle upright. Store a year with the ...
0
votes
1answer
115 views

What material is the shroud of keglands counter flow chiller made of?

The specification only says "pliable polymer", but exactly what is it made of? To be more specific I would like to know what temperature it can handle? Is it food grade? If it's food grade, ...
2
votes
2answers
144 views

Help : White wine tastes like soap

So I was planning to make some white wine, I started with some green grapes and after checking the pH it was too low so I added some citric acid which made the juice became too acidic, to bring down ...
1
vote
1answer
132 views

rice wine brewing stuck [duplicate]

I am trying to make glutonous rice wine, purchased the "Angel rice yeast (amalyze)" from asian market, the "white cookie/powder" broke rice down into sugar. I have measured, it is ...
1
vote
0answers
180 views

Rice wine making stucked half way, fermentation never happened?

I am trying to make glutonous rice wine, purchased the so call "yeast" from asian market, the "white cookie/powder" broke rice down into sugar. I have measured, it is 40%, very ...
0
votes
1answer
121 views

Proper method for using this sort of swing-top when bottling?

First time brewer here... I have swing-tops that affix to used bottles via this sort of band: I am wondering if I am utilizing it correctly or if there is a trick or something for wrapping the band ...
1
vote
2answers
128 views

Whats the best techniques and acessories for siphoning?

Due to the risk of contamination and oxygenation, siphoning is one of the most delicate moments of homebrewing. What are your favorite techniques and accessories for doing it? I also welcome some nice ...
2
votes
3answers
134 views

Which are the good yeasts and beer styles for fermenting at higher temperatures?

I don't have space for a freezer, and I live in a tropical country. Which kind of yeast is appropriate for fermenting at higher temperatures? And which styles are best for these yeasts?
1
vote
1answer
99 views

No tap in my bucket, when should I move to the bottling one?

I'm coming back to homebrew after 20 years. When I started, everybody used to transfer the beer for another vessel for a secondary fermentation. My old kit has two buckets and I'm fermenting it in the ...
0
votes
0answers
88 views

Clarifying beer that’s already carbonated and under pressure using fermzilla

I don’t have refrigerator space to cold crash my fermentor so I’m cold crashing in the keg. I usually also add gelatin to the keg, crash it to 5 degrees, add gelatin, and leave it for 24 hours before ...
1
vote
2answers
111 views

Can you keg your homebrew in a cleaning keg?

I have been brewing beer for a couple of months now. I currently have a beer line and tap in my garage that has a cleaning keg for running cleaning solution through the lines. I was just wondering if ...
0
votes
0answers
87 views

Storing Liquid Malt Extract

Can I freeze liquid malt extract to extend the shelf life past 3 months? I mean if I buy a 32 lb. growler I can save a lot of money, but it will last me 5 months, so can I freeze it to extend the life?...
0
votes
0answers
51 views

Co2 seems to be blocked

I have a beer dispenser that takes 5L mini kegs. However when Im putting my co2 cartridge in the seat or holder and connecting it so its pierced the co2 flow seems to be blocked and not getting to the ...
0
votes
0answers
50 views

Sour/musty tasting mead

My son and I tried our hand at mead for the first time... I didn't notice a lot of bubbling I thought that it wasn't fermenting correctly but my son thought differently, he's 17. Lol But when we went ...
0
votes
2answers
76 views

Weight of malt when wet

Is there a known weight of malts/grain when wet? Say I have 10kg of malt when dry, what is that weight when wet? Thanks!
0
votes
1answer
44 views

High final Brix reading, 1.00 SG

I recently received a refractometer and tried it out on a batch of mead that has been in secondary for about 3 months. I took a reading of some distilled water, both read 1.00. I then dissolved 30g of ...
2
votes
1answer
42 views

Could mechanical blending denature amylase enzymes?

I am trying to break down the starches in a certain variety of oats in the most efficient way possible. I have to break the whole oats down after cooking, so they are finer particles for the amylases (...
1
vote
0answers
52 views

Non-Alcoholic Brewing Safety Question (pH)

I'm trying to brew "non-alcoholic" (<0.5% abv) beer using the BIAB method by using a smaller amount of grain than is typical. I'm happy with the resulting beer except that I believe the ...
4
votes
1answer
47 views

Remove diacetyl taste with slurry

I have a Pilsner that I am currently lagering. It has a definite diacetyl taste. I may have flushed the yeast out too early and was too warm while fermenting. Can I add the trub from another beer that ...
2
votes
2answers
53 views

Hop mix on the sides of the fermentation bucket - is this safe?

I recently opened my fermentation chamber to do a hydrometer check and noticed the hop bits are stuck to the sides of the bucket and no longer on the wort. Want to ask if this is safe? Or is it a ...
0
votes
1answer
107 views

is my still bubbling beer ready?

I made my beer about 5 days ago I mean it's about 5 days that it's vigorously bubbling. I made it in the bottle under a high pressure. Please take a look at my previous question to see how I'm ...
1
vote
2answers
68 views

Is potassium metabisulfite necessary for sanitizing the fermentation bucket?

I had multiple successful wine brewing experiences without sanitizing the bucket with potassium metabisulfite. Is it really necessary? How often should I sanitize the bucket? I know potassium ...
1
vote
2answers
145 views

Hangover after drinking Kviek brew?

I recently brewed a batch of pale ale using Kveik yeast (Omega Voss OYL-061). I fermented in primary at 29 degrees for about 14 days before kegging - it was oxygenated well and went absolutely wild in ...
0
votes
1answer
88 views

Is Fermentation without airlock possible in bottle?

I added sugar and bread yeast to a bottle(plastic bottle) of juice and it's about 3 days that it's fermentation process got started and I can see a lot of bubbles are coming up. Now the bottle is ...
3
votes
3answers
188 views

What is the good amount of beer to brew as a beginner?

I plan to brew some type of ale as my first beer, i heard it is the easiest to start with. I was wondering what is the good small amount of beer to brew first time (or minimal amount possible) as i ...
2
votes
0answers
50 views

Should I be worried

I made sugar wash and let it ferment for a week. After that I distilled it but forgot to get rid of the heads. I let it go until it was enough to fill a cup and emptied my pot (I didn’t use all my ...
3
votes
1answer
113 views

Apple cider clearing up after just a few days

I did an experiment with a couple brands of baker's yeast and I know that my conditions aren't optimal, but as I said, it's an experiment and it will probably taste horrible. But still, my ingredients ...
2
votes
1answer
53 views

Unconsumed yeast nutrients before bottling

I have a batch of a brown ale (15L) from a kit, where after some weeks, I got 1.016 and the fermentation stopped. To restart the fermentation I added two teaspoons of yeast nutrients. After one day, ...
2
votes
2answers
65 views

I didn't add yeast nutrients to my cider is this going to be a problem?

So I didn't put any yeast nutrient into my cider and I was wondering if this is going to be a problem? I put in EC-1118 yeast packet into a 5 gallon carboy of juice. I have never made cider before and ...

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