All Questions

1
vote
1answer
40 views

IPA Tastes Sweet - Undercarbed?

I brewed a NEIPA, fermented in the primary for 10 days and straight into bottles that I left condition for 2 weeks. The OG was 1.067 and FG is 1.016 Here's the full recipe - https://www....
1
vote
2answers
31 views

Doubling a mead recipe

If I double a mead recipe, do I need to double the yeast I put in to have the same fermentation time? I'm doubling a small batch from a half gallon to a gallon, would I need to add a second packet?
2
votes
2answers
14 views

Kegging time for beer under pressure or not?

I want to keg my latest stout. If I plan to have it in the keg for a few weeks before a party, do I need to put pressure on it or not? If pressure, how much pressure? I know the day before ...
4
votes
0answers
56 views

Are you aware of Homebrew Meta?

this is a quick one are you aware of the meta side of this site. https://homebrew.meta.stackexchange.com/ Did you know this existsed before now? Just thought I would try to make people more aware ...
0
votes
0answers
12 views

Ginger bug does not produce enough carbonation

I am using the following recipe to grow an active ginger bug: 2 cups bottled water 2 tbsp grated organic ginger 2 tbs refined sugar Each day I add 2 tbsp ginger and 2 tbsp sugar to the mix. I wash ...
3
votes
1answer
66 views

Lifeless beer after new equipment

I have been brewing for 6 years and have developed some great recipes that have been well received at competitions. My equipment used to be an all-grain setup using a standard 10 gal kettle and 10 ...
3
votes
2answers
33 views

Non-kinky siphon hose?

Recently I replaced my cloudy old 1/2" i.d. siphon hose with one that gives a better view of what I'm siphoning. The trouble is, this new hose is far more kink-prone than the old one, to the point ...
3
votes
3answers
60 views

Carbonation process - Using the carboy

I've been homebrewing for a few months now (it's now my 15th liter!) and i was thinking about making my beer clearer/better. The best thing i could come up with, in my homebrew gear, was trying to ...
1
vote
2answers
37 views

Is there a limit to yeast “cake” fermentation?

When using a yeast cake from another brew, is it possible to use too much? If so, what is the limit for a 5 gallon keg?
2
votes
2answers
36 views

Do I require insulation on my primary FV?

Been reading around for some answers with no luck. I am in the UK and maintaining heat is an issue, all articles I read are y'all Americans trying to keep liquid cool. So I have a flat arround 17/18 ...
1
vote
1answer
46 views

Impact of reboiling wort

Long story short, somehow after a chilling my beer after the boil, I've ended up with additional water in the wort (must have a leak in the chiller!). Took me a while to notice, couldn't understand ...
0
votes
1answer
30 views

Old ginger bug not bubbling anymore - could it still be alive in spite of no bubbles

I have an old ginger bug (my first) that I have had going for a few months and used a couple of times to make ginger beer with great results. Last couple of months, though, I haven't been able to ...
0
votes
1answer
14 views

Diluting juice from old wrinkly apples for hard cider

I've juiced about 50kg of wonderful heritage apples that I stored over winter. They've dried out a lot. When scratting the pulp was almost dry to the touch, and the resulting juice was practically ...
3
votes
1answer
24 views

Hibiscus mead changed color after adding yeast nutrient

I'm making an hibiscus-tea mead. The tea/honey mixture had a really nice red color. But after I added the yeast nutrient, the color turned black. The nutrient I'm using is LD Carlson Yeast Nutrient (...
4
votes
2answers
56 views

Brewing with Pico C results in way too much yeast flavor

When I brew according to the instructions by the picobrew in my pico C the resulting beer has way too much yeast flavor. I already had 3 batches and all of them have this problem. Edit: After getting ...
1
vote
1answer
33 views

Brewing in an oversized kit - any risks?

I'm looking at buying a larger brew kit to go alongside the current 27L setup I currently have. I've been toying with the idea of upgrading to 200L and simply not brewing to capacity, maybe brew ...
1
vote
1answer
29 views

Currently looking at spaces for a number of home brew kits. Looking for guidance in any way

I am currently trying to organize a space for a collective of 10 brewers to store their 2-5 gallon kits. I'm currently looking into studios, as the area that I am in does not have many options for ...
2
votes
1answer
45 views

primed beer left uncapped

I brewed a trippel, added priming sugar, and bottled it, but my bottle capper broke after only a few bottles. I placed caps atop the remaining bottles but won’t be able to seal them until I can ...
1
vote
1answer
39 views

Cooling wort in ice bath and transferred wort temp

I've been using an ice bath to cool my wort that's boiled in a big pot. After 30 mins the wort temp in the bath is usually 20 degrees Celsius. After I transfer it to the fermenter though it's reading ...
1
vote
0answers
48 views

Beers with roasted barley come out overcarbed

I've pretty much settled the protocols for mashing, sanitising, yeast maintenance, and bottle conditioning. Generally my beers come out decent. With one exception, anything that uses roasted barley. ...
3
votes
1answer
39 views

First time brewing Ginger Beer. Is it dead?

I am attempting to brew homemade ginger beer using this recipe However, this is my second attempt at a plant/bug and it doesn't seem to be going well. Like the first time, the sediment in the plant ...
3
votes
3answers
62 views

Store 500g dry yeast package after opened

I bought a 500g S-05 package and i'm planning to use it only 20 g per week. Any advices on how to store it? it will last around 4-5 months
1
vote
1answer
31 views

Calculating mash conversion efficiency using Brewers Friend calculator

Can someone please help me out with how to properly calculate conversion efficiency using the Brewers friend calculator (found here and set to conversion efficiency: https://www.brewersfriend.com/...
3
votes
1answer
42 views

Cider Issues - identical batches acting differently

Here's a strange one. I pressed a large load of apples a week ago, getting just over 26 litres. I let it sit for a day in a single Fermenting bin with a dose of Camden to clear up wild yeast and a ...
1
vote
1answer
33 views

Cider clarification with minimal equipment

Related I've got a batch of cider that has just finished primary fermentation. My last batch come out with a lot of sediment and yeasty flavors which I'm trying to avoid with this batch. Like the OP ...
1
vote
2answers
99 views

Carbonation dissipates very quickly after opening bottled beer

I finished a German Wheat beer that I kettle soured and then I made a franken-beer shandy with a couple of gallons of the leftover wort. Neither of these beers seems to have kept their carbonation. ...
2
votes
2answers
61 views

Solid sugar to primary

Next weekend I’m planning to brew a tripel and the recipe includes some table sugar. I usually add the sugar a few days in, after high krausen to reduce the stress on the yeast (= no starter required) ...
1
vote
1answer
32 views

Priming a Brett beer (WLP648) for bottling

I am getting ready to bottle my 6 month old sour. I used WLP648 on primary. I’ve been reading up on this on other forums, but I get mixed insights: some people say to just go ahead per normal, others ...
2
votes
2answers
71 views

Batch sparging: let the grain bed run dry or not?

I have a 3 vessel setup (hot liquor tank + mash tun + wort kettle) in a single tier setup so I need to pump liquid from one vessel to another, but I only have one pump, so I batch sparge: transfer ...
0
votes
1answer
34 views

Oversparging grainfather

Most of my beers where I live now have been astringent (5 or so). Some more some less. I found one of the culprits after lots of research: I have incredibly high alkalinity (400ppm CaCO3). So I have ...
0
votes
1answer
41 views

First Brew got a high OG and planning to put apricots in the fermenter, will the yeast be able to get the sugar before the alcohol kills it off?

I went all grain BIAB straight off, recipe was kind of my own: 10l batch 1kg marris otter malt barley 1Kg wheat 100g oats 40g hallertauer hops in total 400g enhancer packet of witbier yeast (...
2
votes
2answers
55 views

Stuck Mead Fermentation?

Obligatory: This is my first batch of Mead and I'm still learning the ropes. If I've made any critical mistakes, please point them out but do know: odds are, I had no idea of that particular issue. I'...
2
votes
1answer
47 views

Pitching kombucha starter instead of yeast

My friend recently gave me the idea of making a kombucha-inoculated beer. Having never done it before, the principle seems fairly straightforward to me (this is my own guesswork): Ferment kombucha as ...
3
votes
2answers
56 views

Converting recipe from pellet hops to wet hops

I have several wild hop vines growing near me, and I'd like to try a few SMaSH brews to see what the flavour is like. I have some recipes, but they all use pellet hops. What is a good conversion ...
2
votes
2answers
82 views

No sign of fermentation after two days

I made wine from the Primeur winery series and after two days still have no sign of bubbling from the fermenter. I did all as per the instructions except following (that I think is the reason for no ...
1
vote
0answers
16 views

Is there an easy way to test alchol content after brewing wine? [duplicate]

I'm making blackberry wine, is there any cheap and easy way to find the alcohol content after brewing? (Ive lost my barometer reading from before)
1
vote
1answer
48 views

Comparing beginner homebrew kits?

Any thoughts on the Midwest Supplies Beer, Simply Beer kit vs the Basic Brewer's Best 1000 kit? They seem pretty comparable, but I'm curious if I'm overlooking something because I'm a newb. P.S. I ...
3
votes
1answer
61 views

Can blood glucose devices measure anything in beers?

Those blood glucose devices used to control diabetes disease, can them measure anything in beers? Could them display different values of different beers? How do they work compared to hydrometers? ...
1
vote
3answers
79 views

Poor mash efficiency part 2

I am still having mash efficiency issues. Here's my original post: Poor mash efficiency - help please With my last brew, I was trying to do a double IPA for 8.8% IOG: 1.08 but ended up with 1.06. I ...
1
vote
1answer
36 views

Recarbonating Beer

I am planning to transfer 12 bottles of regular beer to a 1 gallon bottle. I will also be adding some oak spirals to the 1 gallon bottle for aging of the beer. I estimate that it will take about 6-7 ...
2
votes
1answer
33 views

Dry Hopping Measuring Cup

When measuring hops for dry hopping, do I need to sanitize the cup I put the hops in on my scale? I recently started buying hops in bulk and I've never had to weigh hops before pouring them into the ...
3
votes
2answers
30 views

Amount of oak chips

I'm brewing an imperial stout. It will have 10-12% ABV in the end (hopefully). I never used wood chips before, but want to add it to this beer. I read through guides but I read everything from just 24 ...
1
vote
1answer
41 views

homebrew beer pasteurization?

I finnish my beer its fully carbonated and bottled on 22 oz bottles (co2 comes from priming sugar) now.. can start the pasteurization process ? or that only will work with forced carbonation beer ? ...
0
votes
1answer
29 views

Low FG on our IPA, can we force second fermentation?

We are brewing a Pliny clone, IPA with dry hopping. We had an OG of 1.065, and racked to secondary six days later. Our current FG is reading 1.032, which is nowhere close to where we want to be. ...
1
vote
3answers
37 views

How long should I give pectic enzyme to takle hazy finished fruit wine?

I've got a gallon of really sweet, 16.5% kiwi wine. The fermentation has not been completely stopped but haze didn't settle with time or after I used fining agent. A quick test with methylated spirit ...
2
votes
2answers
47 views

Fermenting Irish Extra Stout at 14°C vs at 23°C?

I just brew Irish Extra Stout and it's now supposed to go through fermentation. According to the manual 18 to 20°C is optimal. But I can only choose between 14°C in my cellar and 23°C in my flat. What ...
0
votes
1answer
50 views

Just another efficiency question

I started brewing with the grainfather about a year ago and have done 5+ brews. I have been milling my own grain from the start. All of the brews have had a problem with astringency: some more some ...
0
votes
1answer
18 views

Please help me with the thermowell size

I started to build ebiab kettle and I got lost in NPT sizes, I have 7mm thermometer hole in my kettle and I don’t want to drill bigger, what size to choose?Planning to buy it from AliExpress or ...
4
votes
5answers
79 views

Necessity of hot liquor tank

In a lot of all-grain brewing systems, there's a hot liquor tank which basically just functions as a place to heat your water. As soon as the water is heated, it's drained into the mash tun which has ...
2
votes
2answers
51 views

Homebrewing in a cooking pot?

Can you do the beer brewing in a big 20ltr cooking pot instead of the plastic drums that come with the brewing kit

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