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3 views

Formula for predicting OG, by example

I'm learning how to predict OG and just want to make sure I have the calculations and process down correctly. My understanding of the process is this: PPGi = PPG of each grain i Qi = quantity of each ...
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1answer
9 views

New to Cider making

I made about 8 litres of cider 2 weeks ago and put it in a 30 litre fermentation bin which meant that there is a lot of air still in the bin. I have now learnt that is not ideal. Is there anything I ...
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1answer
29 views

Besides sparge water, what other water do all-grain brewers add in (and why)?

I have done a few extract kit beers and now a few partial mashes. I am starting the process of ramping up to all-grain. In many online "brewing calculators", such as this mash water ...
2
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1answer
26 views

Is it possible to grow yeast from fruits?

In my country the yeast for brewing is not available, so people use baking yeast instead of it. It works but obviously it's not ideal. I've seen a video that the person was making natural yeast from ...
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0answers
7 views

Has anyone used Bootleg Biology? Any experience with catching/ growing wild yeast strains?

I just ordered a kit from their website that is for catching/growing wild yeast strains for home brews. I was wondering if anyone else may have used them or tried doing this their selves. It's one ...
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0answers
16 views

Brew Install Hangs [closed]

I have Brew installed on my Mac 11.0.1. Anytime I run brew install whatever nothing happens in my terminal. I just shows that I entered the command, there are no logs. I've updated my brew, I've tried ...
2
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2answers
43 views

Not homebrewing, but I need help bottling for medical issues

I’m not home brewing anything but I recently got some swing top glass bottles with the idea that I could put my store bought sodas in them. I have many medical issues & one of them causes chronic ...
2
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1answer
29 views

Making Lazy "Cider"

I was making some apple viniger and decided to just try and make a bit of apple "cider" while I was doing it. Ill be honest its not really cider. I just have pulped a few apples mixed in a ...
1
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1answer
26 views

Ice cider - fermentation won't start, extreme acidity reported

I'm making a batch of ice cider, from apples from my own trees (not shop-bought juice). No preservatives. The constituent apples are early this year, and most of this batch is windfalls; 55% green ...
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1answer
26 views

Propagating a Beer yeast culture towards other applications

How much of an impact do yeasts strains have on their [beer] products? Is this a significant game changer? I want to craft delicious fermented foods. Beer, bread and pizza are a few of my motives. I ...
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2answers
54 views

Any way to carbonate a keg without opening it and without a regulator?

I have a 19L corny keg full of NEIPA that I wanted to force carb and get drinking quickly. After cooling the keg to 6 degrees I gave it an initial blast of CO2 to 30 psi. As I was shaking the keg, I ...
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2answers
38 views

Why are AAU not specified for dry hopping?

As title really - I just noticed a few different recipes, different sites and authors, that specify AAU for bittering and finishing hops, but dry hops just by mass. Is it because the amount is ...
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0answers
21 views

It's my first time making chokecherry wine(any wine), any advice?

I saw someone recommend S. cerevisiae • cerevisiae yeast for blackberry wine, and I'll admit I'm highly uneducated in this area. I know the basic principles of juicing and canning, fermenting things ...
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1answer
22 views

Do I need to decant my 1st stage yeast starter, prior to adding 2nd stage wort solution?

I’m making a lager. I need to propagate the yeast in two stages to reach the target cell count. Should I decant the spent wort from the first stage before i add the freshly boiled (and cooled) DME ...
2
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1answer
44 views

Exploding ginger beer?

I made some homemade ginger beer using a ginger bug and bottled in a glass flip top bottle. I brought a bottle to a friend we drank half and it has now been in the fridge sealed for a month and a half....
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0answers
24 views

Brewing a NEIPA under pressure: magnet in dry hop bag is stuck to the tilt hydrometer. Should I open & remove?

I'm brewing a NEIPA in a Kegland Fermzilla under 10psi of pressure, and I planned to have 2 dry hops without depressurizing or opening the fermentor. I have a tilt hydrometer in the fermentor and ...
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1answer
34 views

How to fix a regulator that doesn't react to pressure changes?

I have a simple (only on gauge, from 0 to 60 psi) regulator that came with my kegerator. It worked fine for 5 years, but recently it's getting stuck. I have to open the adjustment dial a lot to get ...
1
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1answer
42 views

Possible contamination or mold?

Our marshmallow porter seems to have some type or mold or sediment floating atop the beer after 17 days fermenting in a wide-mouth plastic carboy. They look like flakes. Not fuzzy or spider-web like. ...
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1answer
45 views

Bananas, Brewing, and Fermentable Sugars

So I have spent a few weeks going down the banana-wine rabbit hole. So, the things that I know Older (brown) bananas have more sugar Not all sugar is fermentable Banana skins can help break down more ...
1
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1answer
10 views

Could you use Etosha charcoal in Whiskey making?

Etosha is a hardwood from Namibia, it is an invader species there and is hence used widely as barbeque charcoal throughout Southern Africa. Its smoke has an amazing scent and aroma to it. I saw this ...
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1answer
26 views

During what stages to add fermentable vs unfermentable sugars?

New to brewing. I'm trying to understand when and where it makes sense to intentionally add sugar. Based on what I've read/researched so far, I can think of three places where it makes sense: As part ...
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1answer
47 views

Foam and airlock

I have just started brewing for my first time and have one of these all in one starter kits see here (lager) The instructions were not terribly clear or I misread (more likely) and didn't realise I ...
1
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1answer
61 views

Is this Campden safe to use?

Campden was really hard to find in the country I am currently in. Thus a friend arranged it from a lab supplier. As it shows 10ppm max lead on the label, would it be toxic to use? Also could you ...
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2answers
62 views

What comes in 1 gallon jugs?

At Walmart they sell wine in 3 liter jugs (Just shy of 1 gallon) For roughly $10 a piece, but 1 gallon jugs at roughly $15 a piece. Sadly, the mouth of these 3 liter bottles is exactly too small to ...
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1answer
31 views

Non Turbo, High Proof Yeast

Currently I am using EC-1118 yeast for making my wines. In the past I have also used DADY Red Star and it worked, but took forever to clear up and become even remotely drinkable. Plus my last 2 ...
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2answers
48 views

How long should I maintain cold crash temperature for Witbier?

I am brewing a Hoegardden clone. I cold crashed for a couple of days and now on the bottling day I am down with fever. So, can I keep it at 2°C for few more days until I get well? Should I increase ...
2
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1answer
42 views

Original Gravity too high for Saccharometer Scale

So I want to exceed the scale of my saccharometer scale, which goes up to 25 °P (1.106 SG). Now, I am a programmer and exceeding is my thing. So: As far as I understand, gravity is linear in nature. ...
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1answer
28 views

Adding inert gas when bulk aging

When I make my wines at home, I usually make it in roughly 13 gallon batches. However, after racking I usually lose about half a gallon to a gallon, so I have a fair amount of headspace in my ...
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1answer
30 views

Carboys and dishwashers

I have this 15 Gallon stainless steel carboy, and cleaning it is always an adventure before I start my next fermentation. As luck would have it, removing the to rack means my carboy fits EXACTLY in my ...
2
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1answer
59 views

Anybody know what KM is?

I was browsing forums looking for any new tips to prevent wine from becoming vinegar (My last batch was ruined and want to make sure that does not happen again) and I stumbled cross this mysterious ...
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2answers
36 views

Can I use sodium metabisulphite and potassium sorbate together before bottling?

I had fermented mango wine weeks back. After a week I did my first racking to remove pulp. The Brix value is not moving down so assuming fermentation is over, I'm planning to bottle it. Initially, ...
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0answers
41 views

"Ramirez & Gee" model: I'd like a better understanding about G, M, and N terms

My goal: I want to simulate beer (and perhaps other drinks in a future) fermentation processes in software. In the Ramirez & Gee fermentation models, there are three terms for sugars: G for ...
2
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2answers
47 views

Measuring mash temperature

For mashing, I have kettle and steel grain basket. Heat is provided via a gas stove. I heat the water to a few degrees above mash-in temperature and then ease in the grain basket. When I measure ...
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1answer
55 views

How to carbonate and bottle non-alcoholic soda

For the last year, I've been making a lot of syrups. Usually I keep the syrups in the fridge and add carbonated water to it whenever I want to drink it. But now I'd like to make a bigger batch and ...
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1answer
55 views

Is a teaspoon of no-rinse sanitizer (diluted) per pint toxic?

I did a brew last night and after pouring the wort into the fermenter i realised I'd forgotten to empty out the sanitizer i'd put in it. It was about 300 ml of Chemsan (described as "A blend of ...
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0answers
45 views

A good belgian wit recipe for Indian climate?

Cheers! I know there are a few good ones out there but I'm not sure if temperature is going to play a weighted part here. I'm from India and the temperature at the place i live in ranges between 25C ...
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1answer
49 views

How to reuse/wash brettanomyces yeast

I made some apple cider with WLP648 brettanomyces. I'd like to try this yeast in some other experiments. Can I reuse brett like any other yeast? Can I pitch the lees/dregs into a new batch or can I ...
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0answers
35 views

What are the stages of flavor development/aging for a brettanomyces apple cider?

Recipe: 1 gallon apple juice yeast: WLP648 lemon juice wine tannin nutrients (not staggered) OG: 1.048 Pitched yeast at 70f but I turned it up to 80f after a couple days After 2 weeks, the gravity ...
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1answer
36 views

Mackinac hop and usage

What is the best way to utilize the potential of Mackinac hops is a hop-forward beer? Knowing that it is an aroma hop, is it best in late boil addition or whirlpool ? Or do it's qualities come out ...
3
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1answer
49 views

Wild Ginger Bug Smells Like Buttered Popcorn. Keep or Toss?

This is a two week old Ginger bug developed from organic store-bought ginger (not a SCOBY). I've kept it in a warm cabinet, not my fridge while it got established. I'm new to fermentation and brewing, ...
2
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2answers
56 views

Options for recirculating water chiller

I'm starting to homebrew and noticed that during the cooling process A LOT of water is used going through the counterflow chiller. I'm on a well, and I'd like to minimize water usage, especially ...
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0answers
51 views

Grain Bill for 5 Gallon (Wheat and Barley Pale Ale)

I am new to home brewing and would welcome the insights and comments of the other home brewers on this website in order to brew a 5 gallon batch of a Wheat and Barley based Pale Ale. That said, what ...
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2answers
58 views

Is my old beer mix still good for brewing?

I have a couple old 1 gallon beer brewing kits from the Brooklyn Brew Shop. I never got around to using them, life got in the way. In any event, I still have them, the yeast expired in 2013 (so I'd ...
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0answers
55 views

5 Gallon Recipe for "Stand Tall Pineapple Pale Ale" - Mill Street Brewery

Good day, I am seeking help from the seasoned brewers on this forum to find a recipe for a beer that I absolutely loved and cannot get anymore of because it was only a seasonal craft beer that Mill St....
0
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1answer
76 views

Cold Brew Coffee with Ginger bug fermentation

I like experimenting with different liquids aside from ginger tea and was wondering if cold brew coffee would be viable for a fermentation. I was not sure if the acidity of the instant coffee would ...
1
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1answer
63 views

Homemade Instant Wine Not Fermenting..Can i add yeast on day 3?

Hello I am making 3 Day instant beetroot wine. I'm making this in India so I don't have an airlock or a hydrometer or any fancy equipment. I made this wine during last New Year and in 3 days I got an ...
2
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1answer
91 views

Why do we use 95% alcohol in Liqueurs?

Not exactly a beer homebrew question but... I heard from many people that drinking 70-96% alcohol (not rubbing alcohol but distilling grapes). For example Cyprus traditional drink zivania is made by ...
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0answers
50 views

Can conditioning and the amount of head space

I recently just purchased an oktober sl1 can sealer... I am looking for some intel as far as how much head space do I leave before I seal the lid? Because cans have such a larger surface area at the ...
1
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1answer
55 views

How do I fix my white wine?

This is my 2nd attempt to make wine. I watched a youtube video and simply went ahead. Because of Corona lockdown, I could not buy the right equipments. Steps I took to create my white wine. Pressed 7 ...
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0answers
43 views

Foam on top of wash.....good or bad?

Creating shine. I used a 5 gallon wash. 80% cracked corn, 15% caramel barley, 5% flaked rye. One bag of sugar and used Lalvin EC-1118 wine yeast. I have an airlock on there and it's bubbling every 5 ...

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