All Questions

4
votes
6answers
45 views

Can I make a “lager” with ale yeast?

On the kegerator website, I found this method to make a "cheat lager": To brew a great “hybrid” lager, I’d recommend using one of the following yeast strains: White Labs WLP001, Wyeast 1056 or ...
1
vote
1answer
13 views

Carbonation in keg

I did my first kegged beer last week, I put the beer in and turned the co2 to about 35 and purged the tank about 5 times. I then shook the beer on the co2 for 3 minutes and then turned off the co2 ...
4
votes
3answers
207 views

Is it OK to bottle condition using previously contaminated bottles?

Almost a year ago I made a saison batch that got contaminated, I stored it out of sight(without emptying them) and forgot about it. Suppose I empty the bottle now, wash them good and sanitize them ...
3
votes
1answer
31 views

Beer Bottle vs. Can Head Space, Carbonation, and Conditioning

I have brewed at least a couple hundred 5-gallon batches of ale over the last 20+ years. For the vast majority of these batches, I have kegged in corny kegs and force carbonated using 30 PSI and ...
0
votes
1answer
14 views

Brewing ginger beer and over carbonation

I've been trying to make ginger beer and the first attempt bombed, for some reason. I'm not clear if it's because of residual bleach, or tap water at the wrong point, or what. I was about to give up ...
1
vote
1answer
16 views

Turbo Clear for beer

Attempting my very first homebrew and was wondering if anybody has used or had any thoughts on using Turbo Clear to help with clarifying your beer? Planning on bottle priming when the time comes. Any ...
2
votes
1answer
42 views

Why is oxygen bad for mead?

I see comments on YouTube about how oxygen is bad for mead. However, according to Wikipedia, oxygen is good for yeast to develop resistance to alcohol. https://en.wikipedia.org/wiki/...
0
votes
0answers
28 views

Possible chlorophenol issue?

I recently brewed a pale ale, 100% 2 row, ~13*P, hopped to about 40IBU with Azacca, and fermented with Voss Kveik at around 30*c. I ended up with an awful hose water flavour, which I can only assume ...
2
votes
2answers
34 views

Delayed Project

I have a wine making kit, the must is for making an "old vine" zinfandel. However, I purchased it just prior to moving and it was never opened and never make into wine. Would it be worth even trying ...
2
votes
1answer
42 views

London Ale III Fast

I just brewed a NEIPA and fermented it with London ale III. I pitched the yeast 2 and a half days ago and it started fermenting around 6 hours later. I wanted to dry hop at high Krausen but when I ...
1
vote
2answers
40 views

Can I use oxygen tablets or liquid oxygen to oxygenate my water for yeast fermentation in mead?

I see 'bait buddies' and 'liquid oxygen' supplements. Can I use these to oxygenate the water to give the yeast nutrients when starting mead fermentation? None of them really say the actual ...
3
votes
2answers
47 views

Brewing with bread yeast

recently bought northern brewer irish ale and yeast was misplaced. can I use bakers yeast? Also, how long will wort last before adding yeast?
1
vote
0answers
21 views

Pink (or salmon) colored colonies on foam in starter flask

I noticed several small pink colonies on the foam of a second stage starter that I made from recovered yeast (originally Gigayeast: GY 054) that was mixed with 25% glycerin and frozen. They were not ...
1
vote
0answers
16 views

Barrel fermenting (white) wine. Questions and assumptions

I am wondering if it is possible to barrel ferment white grapes/wine. I can only find information on the web about red wines. In regards to this process I have some questions and assumptions; I hope ...
0
votes
2answers
39 views

I need help with my mead. Did i go wrong?

So i just started making my homemade mead for first time and i had been fermenting it for 3 weeks. But it has stopped bubbling and i was worried it stopped carbonating and it smells like strong wine ...
2
votes
2answers
37 views

Are Whirlfloc Tablets Considered Vegetarian?

I am not a vegetarian, but due to the diverse group of people which do or might consume my beer, I like to keep out any ingredients that might be derived from animals. I recently started using ...
3
votes
2answers
39 views

What is the meaning of the “Temperature” mash step on Brewers Friend?

I found the following recipe on Brewers Friend: https://www.brewersfriend.com/homebrew/recipe/view/528861/kellermeister This is a traditional all grain recipe and I would like to brew it with my BIAB ...
1
vote
2answers
36 views

Recently expired kit. Is the yeast still ok? [duplicate]

I have just received a kit which says that the expiration date is in April 2019 (2 months ago). I am quite confident that the extract is still okay, but I'm wondering about the yeast. Is it still ...
3
votes
0answers
31 views

How long does clarification take given a refrigerator temperature level cold crash?

In this question defining cold crashing, there is some discussion of ramping the temperature down slowly over a long time, but then says quicker cold crashing is possible if the beer has already ...
2
votes
2answers
63 views

How to recover from failed carbonation?

Beer (extract-based English bitter) has been in bottles for 3 weeks at cellar temperature (~60-70 F) with very little carbonation occurring. I can think of a few things I might have screwed up to ...
3
votes
3answers
36 views

Can a Ginger Bug fermentation turn into Vinegar

I have fermented Ginger bug for 15days, feed it daily with additional Ginger and sugar, then stopped feeding further and kept it as it is for 5 days. Now I have refrigerated it. I must say that ...
0
votes
0answers
15 views

Combining Autumn Ale and Apfelwein

I’d like to brew a spiced Autumn Ale, but somehow also combine it with Apfelwein. Can this be done? Sort of, a bastardized version of Graf (Graaf / Graff) Recipe I have calls for adding “pure apple ...
1
vote
2answers
45 views

Priming kit beer without bottling bucket

After experiencing midnight explosion in 5L keg few year ago, i researched for safer ways to prime. Ever since i was measuring dextrose and adding in each bottle per its volume (and desired CO2) and ...
1
vote
1answer
31 views

Beergun too much O² in bottles?

I've bought a beergun to fill my Beer from the fermentor into my bottles. I got the Feeling that it shoots alot of O² in my Beer. The Beer turned Out super hazy (Not Sure If its because of the gun). ...
1
vote
2answers
76 views

Will baked bottles stay sanitized if kept inverted?

This site has quite a few post on how to clean and re-use bottles. In this community wiki, we learn that by putting foil over the top of bottles and baking them for 60 minutes at 340, we will ...
0
votes
1answer
21 views

Would an induction hotplate be able to heat a recirculation coil?

I want to do step mashing in my kitchen by only using a 15Amp 120V outlet. It seems like the most efficient heat transfer from electricity to wort would be directly heating a tube, either stainless or ...
1
vote
4answers
64 views

What changes the alcohol content of beer?

What component increases the alcohol content in beer? I would like to know this for future brewing.
0
votes
2answers
25 views

Fresh grape juice and fizzing

Grapes picked, denuded from stems, put through juicer, strained through fine cloth into bucket. Yeast growth noticed so removed from top of juice, restrained through fine clothe into bottles. Bubbles ...
3
votes
3answers
108 views

Pale Ale All Grain, FG not achieved

I would like your input as to why my FG was far from the theoric on from brewer's friend calculator. All Grain Pale Ale: Maris Otter 4.7k Roasted Barley 94 gr Chinook 12 aau min 60 Cascasde 5 auu ...
1
vote
3answers
50 views

Anyone Use Brewjacket

I was thinking about getting a Brewjacket to control my fermentation temps. Anyone use one? I'm wondering if the $400 pricetag is worth it. Seems like it is.
1
vote
2answers
57 views

Sensor for measuring alcohol content of wine

I would like to know if there is a sensor that can monitor its alcohol content and displaying it to my LCD display. Your answers would be a great help to my dreams. I'm a computer engineer taking my ...
1
vote
2answers
38 views

Blichmann QuickCarb and Bottling

I used this Quickcarb to carbonate my beer, but when bottled (with a BeerGun) I get too much foam in the bottle and almost no beer, after finally filling the bottle I tap it. And when I try my beer it ...
3
votes
1answer
57 views

Microbial interactions: biotransformations and food/drink science

I am looking for a good, in-depth source on biotransformations (think food science). For example, fermenting black tea and sugar with wild yeast and bacteria (kombucha): Wild yeast ferment sucrose ...
1
vote
3answers
30 views

Finicky Wyeast 3724 Stall

Looking for some useful suggestions. I’m a veritable noob when it comes to brewing. I’m on my second brew and already trying to experiment with my own recipe albeit sticking to extract / specialty ...
0
votes
3answers
71 views

Carbonation in fridge, How long?

After fermentation and going to keg, how long before the beer should be properly carbonated? I have the kegs in the fridge and set at 14 lbs.
1
vote
2answers
56 views

2 stalled fermentations for two different beers/yeasts - what's going on?

I have two beers (recipes here and here). One is a session IPA, the other is a saison of sorts. They are two different beers fermented with different yeast, but both of them stalled. The session IPA ...
1
vote
1answer
40 views

Mash Water to Grain Ratio (Partial Mash)

I’ve made a few recipes with different ratios of Water to Grain for mashing in partial mash recipes. Some seem to have too little water such that the grain bag is hardly submerged. Others are higher. ...
1
vote
1answer
14 views

Kombucha starter: minimum quantity for successful brew?

I recently bought a 3 gallon fermentation vessel which came with a scoby package that said it's good for one gallon. Do I need to use 3 of the scoby packages or will one do with just a little extra ...
1
vote
1answer
74 views

Bread Kvass Safety Concerns

My first brewing experience is gonna be bread Kwass (following this recipe). Now, I browsed a bit to get some info, and I only managed to get terrified. There are three concerns that I would like you ...
0
votes
2answers
43 views

Ginger bug, white powder kind of stuff on top

I just made a Ginger bug, feed Ginger and sugar daily, during first 3 days it was perfect with bubbles forming, but on forth day, no bubbles seen and some white powder/coat kind of substance on top ...
0
votes
1answer
23 views

Question about Ginger Bug

I'm very new to brewing and also fermentation and I'm really confused when I start fermenting my ginger bug. I don't know when to screw my bottle tight and when to put a cheese cloth on top of the ...
0
votes
1answer
19 views

My first ginger bug question

I start making my first ginger bug a week ago and it finally gets to produce bubble on the 7 th day! But I’m planning to brew a big batch of ginger beer in a 5 gallon carboy and I’m going to need 7 ...
2
votes
1answer
47 views

Why do very dark roasted malts have such a high steeping yield?

According to Palmer's popular list of typical mashing and steeping yields, pale crystal malt (25-40L) has a typical steeping yield of 22 PPG. Slightly darker crystal malt (medium, 60-75L) weighs in at ...
1
vote
1answer
54 views

What caused my wort to be this cloudy, and how can I get it to clear?

I recently did two experimental all-grain gluten-free batches, and got some strange results; so much sediment that it looks like milk! Initially, looked about the same, and I thought about running ...
2
votes
2answers
69 views

STC 1000 safety

sorry if this is a question that’s been answered already. I’ve just completed a brew for a Belgian saison using wyeast 3724 and I’ve suffered the all to common stall that this yeast so often ...
0
votes
1answer
26 views

What time is it on Homebrewing Beta?

It is Community Moderator Election Time, and I hope you can all agree this is the most fun time of the year! https://homebrew.stackexchange.com/election Please go and, if you so choose, Nominate ...
2
votes
3answers
70 views

In search of white foam

I'm developing a stout recipe, but the foams have turned brown and not white. What is the best way to achieve 100% white foam, for example a guinness? Maybe add the toast only for cold brew? thank ...
5
votes
6answers
113 views

Advice for high temperature fermentation (for a beginner)

I'm living in Singapore where the ambient temperature fluctuates between 28 and 33 C most days. In the back of my apartment where I keep my fermentor, the temperature should be pretty stable around 30....
2
votes
2answers
35 views

Oxidation in Secondary Fermenter

I have a question about the liklihood of oxidation during secondary fermenting. I'm brewing a NEIPA, second brew ever, from NorthernBrewer. OG 1.068, now 1.032 after 15 days in primary. Directions ...
3
votes
5answers
136 views

Secondary Fermentation for my beer, yes or no?

I've brewed many batches of beer all with the extract method. All Brewers Best kits. I've generally let them sit in primary for one week then secondary for another before kegging. I've always been a ...

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