1
vote
0answers
10 views

Sodium Percarbonate safety

Suppose I did not adequately rinse the sodium percarbonate solution from my fermenter/bottles. Could this a) make somebody ill or b) affect the flavour of the beer? When I left sodium percarbonate ...
0
votes
1answer
22 views

Bottle Bombs or Paranoia

I am concerned I may overpressurize my bottles. I cold crashed the beer (my first time cold crashing) and never brought it back to room temp before bottling. I used an online calculator to calculate ...
1
vote
1answer
72 views

Culture yeast from bottles

i have read that we can culture yeast from commercial bottle conditioned beers, So is it not the same that we can use a bottle of our own beer that has been made from a brew that used a White labs or ...
3
votes
1answer
26 views

Beer Brewing: How do I dry fresh hops?

I have fresh hops and I wish to dry them for storage in vacuum packed bags. Which methods can I use for drying them, and what are the differences in quality?
2
votes
1answer
8 views

How do I create, dry or roast my own barley malt for beer?

I live close to a farm and I have access to fresh barley. How would I go forward to create barley malt, so I can brew for example a Pale Ale beer?
0
votes
2answers
25 views

Percentage fermentable ABV calc' Factor,

Is .163178144 (.1632) the factor for deciding the ABV % from the percentage fermentability of any fermentable beer solid, in 5 gallons ? cheers. DD.
1
vote
1answer
38 views

The Mashing proccess

What is the Mash? Is this the boiling of the grains, Hops and all the Fermentables. If this isn't it please school me up, with the Kiss program. Or in other words keep it simple.
2
votes
2answers
49 views

Removed air lock ,while in the first day of fermentation

Can any damage be done when air lock is removed for about 3 to5 minutes. I repitched yeast this morning.what can I expect?
0
votes
2answers
37 views

Is it worth saving my brew?

I have started off a Cider kit. It was close to the BBD. It only actively foamed for a day or so and looked finished or dead (but in those two days has dropped from 1040 to 1018 however I didnt know ...
4
votes
1answer
50 views

saffron in home brewing - taste, aroma and colour

I'm planning to add some in my mead because we have the best saffron in our country. anyone ever tried to add saffron in their mead, wine or beer during first or second fermentation? i know it can ...
3
votes
3answers
62 views

Names for when you use hops

I have heard a lot about the different stages of hopping in the mash, but I have only heard the term dry hopping. Are there different terms given to the different stages of hopping, or are they all ...
1
vote
3answers
45 views

Failed primary fementation - repitch?

Yeast: Mangrove Jack's M44 - US West Coast Yesterday I brewed an IPA recipe but had a couple of issues when it came to pitching the yeast. The first was that I could not get the wort temperature ...
1
vote
2answers
41 views

Brewing with tamarinds

For reference: tamarind. I recently saw this fruit at the store today and thought it smelled interesting so I investigated. I've decided to brew my very first batch of beer as a tamarind saison as a ...
6
votes
1answer
73 views

What is necessary to keep yeast happy and healthy?

If you take left over yeast from a wash and dump it in new mash, and repeat, eventually the yeast stop reproducing due to extensive budding scars. So after 4-12 batches people buy new yeast... if not ...
4
votes
1answer
50 views

What yeast should I use to make a semi-sweet Ginger Beer with about 5% ABV

I want to make a semi-sweet (a little less sweet than Crabbies) ginger beer that is about 4.5 to 5.0% alcohol, and my plan was that in the end, I want it to be between 1.020 and 1.025 s.g.. Therefore ...
2
votes
2answers
49 views

Removing the hops after the boil when no chilling

The biggest objection to no chill brewing I have heard so far was that the extended content time of the hops with the wort will create off flavors and add IBUs. When I boil my wort I usually put the ...
5
votes
2answers
61 views

Unfermented Wine - What to do?

I had a real problem with this years Zinfandel. It got delivered at 29 brix which I think is the source of the problem. I added 13% water to try to get it down around 25 brix at the 72 hour mark ...
5
votes
1answer
336 views

How to increase thickness in beer?

I've found myself becoming quite fond of "thick" and "juicy" IPAs and DIPAs. Beers with a viscosity to them that feels somewhat syrupy and leaving a great mouthfeel when drunk. I want to brew my own ...
4
votes
1answer
80 views

Star San ate my spoon - can it still be used?

In a nutshell: moved, Star San bottle broke, got on a bunch of supplies including my stainless steel spoon. Now the spoon is rough where the sanitizer spilled and slightly discolored. The spoon was ...
0
votes
1answer
43 views

Total Yeast Cell Count

I will give two examples of yeast cell count. First one is 0.34 B cells/ml in 6 liters of wort starter with just a few amount of slurry cake. 2nd one is 1.46 B cells/ml in 1 liter of starter including ...
3
votes
2answers
46 views

Fermentation container leaking carbon dioxide

I've just finished preparing my first fermented drink ever (Kvass) and I used a Mason jar to store the preparation during the 2 days of the fermentation process as advised by the various guides I ...
2
votes
2answers
29 views

Is it necessary to condition if kegging in Cornelius with CO2?

I finished lagering and my recipe/ method says after lagering until desired clarity is reached then bottle and add required amount of sugar and condition at room temperature for at least a week. I’m ...
1
vote
1answer
16 views

Backsweetening cider and carbonation drops

I just completed my first batch of hard cider. I was told to backsweeten it, which I did with Erythritol to taste about 3 weeks ago. then to put carbonation drops in each bottle before adding the ...
2
votes
3answers
28 views

Acidic Wort Affect on Immersion Chiller and Flavor

I am looking into building a copper immersion chiller for use on my next batch of beer. I plan on doing a sour ale. Will the low PH of the wort have any negative affect on the chiller? Will it cause ...
3
votes
3answers
64 views

Making wine from vine grapes

I bought a house that happens to have a grape vine producing lots of fruit. They are quite small (approx 12mm diameter) and not very sweet, but black in colour. I do not know the varietal. Can anyone ...
3
votes
4answers
58 views

How to store sugar wort?

Do you guys have best plan to store longer for sugar wort to propagate yeast ? I usually take wort after boiling step during brewing and stored at 5 C inside 20 liter container. Or Boil with DME for ...
1
vote
1answer
41 views

After a week of secondary fermentation of my wine yeast sediment already formed in the carboys. Does it mean I should rack it again soon?

This is my first brew ever so I'm still learning. I've got two gallons of elderflower wine bubbling now in the carboys for about a week (transferred there after a week long primary in a bucket). I'...
0
votes
1answer
36 views

Air Bubbles slowing down

I am distilling. I had air bubbles every 5 seconds and a week later became every 2 and a half minutes. Do I wait till there is none whatsoever or consider it done. Thanks for the help Kris
2
votes
0answers
29 views

Cold crashing kombucha

Does cold crashing kombucha work in terms of removing yeast and creating a brighter product? I am using a continuous brew process where I decant from the primary fermenter in to a secondary ...
2
votes
1answer
41 views

What happens to artificial sweeteners in wine?

It's basic knowledge that alcoholic beverages are made by letting the yeast eat sugar and poop out alcoholic and carbon-dioxide, in a process known as fermentation. And since sugar only means sucrose, ...
1
vote
2answers
42 views

Did I accidentally brew nettle liqueur?

I was brewing nettle wine in a fairly amateurish way. The ingredients were: Stinging nettle leafs/leaves Lotsa water Lotsa sugar Some lemon juice Dry baker's yeast intended for baking pastries I ...
2
votes
2answers
45 views

Starters for 1500 litre brewing with 100 g of Dry Yeast

What is the possible way to brew batch like 1500 liter with 100 g of yeast ? And how many starter steps need to go and how long will it take to get target pitch rate ? Thanks all !! P.S I'm new ...
1
vote
2answers
27 views

Length of fermentation for cider

Newbie homebrewer working with store bought apple juice for my first test batch. How long should fermentation take? About 5 days ago I added my yeast to 4 litres of apple juice, and it looks like ...
0
votes
1answer
28 views

WLP066 London Fog fermenting smell

I'm fermenting a NEIPA at the moment. It's 5 days in. At first the fermenter snelled great, the usual sweet and hoppy smell but now it smells weird like a cheap lager that's been left out all night. ...
1
vote
3answers
56 views

Why not to calculate specific gravity through weight?

I have read that you can calculate specific gravity by dividing the weight of a known volume of liquid in the weight of a known volume of water. After reading that I thought about filing my fermenter ...
2
votes
1answer
27 views

FG not achieved after two weeks.

I have brewed a stout intended to be around 6%. After two weeks the FG is 1.024 but expected to be closer to 1.010. I found when I made the yeast starter (Giga Yeast 011) the yeast clumped and ...
0
votes
1answer
36 views

How long to wait on Lalvin BM45 wine yeast in beer wort before giving up?

Brewed a 10 gallon batch of a saison wort at a super-dry mash temp (142-145 F). It's currently split between two conical fermenters, one of which has around 150 oz of a tart cherry puree. Rehydrated ...
3
votes
2answers
39 views

Airlock sucking inward

I've made three demijohns of elderflower wine, and after fermentation stopped and I racked the wine, then all three demijohns started sucking in the liquid which is in the airlock. We have had some ...
1
vote
1answer
10 views

Secondary racking for store bought apple juice

New to home brewing, and have started out with some cider. I've started out with just store bought apple juice, 4l of which is now fermenting in a demijohn. Is secondary racking required for this? My ...
3
votes
2answers
21 views

How to predict ABV in cider?

I am new to cider brewing (my first batch has just started fermenting). As I'm new and just want to trial the process before getting into something more involved, I used store bought juice (no ...
3
votes
2answers
32 views

How to compensate for fermentation heat?

My current method of fermentation temperature management is submerging my carboy into a large bucket of water. I regulate the temperature of my water with ice packs/frozen water bottles to keep it at ...
2
votes
2answers
66 views

“Debugging” a bitter DDH NEIPA

I brewed a DDH NEIPA recently and it was a great learning experience. I got the aromatics I was looking for but the flavor was bitter. The batch was bound to be wonky because of size limitations ...
1
vote
1answer
34 views

Beer has off flavor, sample taken while bottling tasted good

I brewed an IPA about 3 weeks ago. Everything went fine during fermentation and I've dropped a couple of hop pellets 4 days before bottling into the fermenter as I planned to do. When bottling ...
3
votes
1answer
22 views

Cell growth factors in different types of yeast starter

Cell growth in a yeast starter is dependent on the volume of starter wort. Palmer states that as a general rule of thumb, a 1 liter starter roughly doubles the cell count while a 3 liter starter about ...
1
vote
3answers
39 views

What to do with my (accidently) sour saison?

I have recently made a batch of Saison that turned sour. I'm having a hard time pouring it all down the drain, I thought about using it for cooking but I don't know what sort of recipes to look for. ...
5
votes
3answers
70 views

how does light affects yeasts

according to this research: Red LED light (630 nm) stimulated cell growth but slightly inhibited ethanol formation. In contrast, Blue LED light (470 nm) significantly inhibited cell growth but ...
3
votes
4answers
64 views

What is the smallest fermentation vessel i can use for a given batch volume?

I plan to scale a 20 litre batch recipe down to just 4 litres so that i can try the recipe out before committing to a full batch. Problem is I'm unsure if my 5 litre demijohn is large enough to use ...
3
votes
1answer
60 views

Why does Starsan's 475ml packaging have two openings?

The 475ml package of Starsan has two openings as can be seen on this image . My question is to seek confirmation that the second opening is merely supposed as a measuring aid/help. An answer would ...
1
vote
3answers
63 views

why do we try to get rid of sediment?

A brief question, I will add details tomorrow. I am fermenting fruit wines in the pet-Nat style. I find the yeast and yeast activity in wines exciting, full bodied, healthy and invigorating. Drinking ...
4
votes
3answers
35 views

Peach blend wine popping corks and very fizzy

I made a batch of peach blend vinters best wine base. I intentionally added extra sugar as I always do. The majority of residual sugar was converted to alcohol. I racked several times. I then filtered ...

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