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8 views

Krausen gone after 24h. normal?

i brewed a new batch. i'm using extract and a yeast i have never used before: SafAle BE-256. i got a nice healthy Krausen by the morning after brew day, with massive CO2 activity. but by the following ...
0
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0answers
4 views

Can I use terebinth instead of Sarsaparilla for root beer?

We do not have sassafrass or sarsaparilla here in Turkey. But we do have terebinth. And I believe they are really similar. Have any of you had any experience on this? Usually roots of sarsaparilla ...
1
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1answer
42 views

Making a starter from a can of beer

My wife™️ and I made a yeast starter last night using the usual H2O with DME, and we wanted to culture the yeast from a can of beer we've had in the pantry for some time. The can of beer we chose was ...
0
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0answers
19 views

Beer is lacking in flavor

I have just started to drink a batch of coopers Dark ale it has been bottled for two weeks now. the carbonation looks ok a nice hiss when the bottle is opend. lots of bubbles in the glass and and lots ...
1
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0answers
13 views

Red Ale didn't turn out how I thought it would

So I followed a recipe called "hoppy red ale" and I just took a sample after 14 days in the fermenter. I'm a little disappointed that it's not as red as I thought it would be. It's more of a brown / ...
1
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0answers
15 views

Caramel Coffee Mead

I'm looking into brewing a mead in the near future. I have exactly 0 experience brewing anything. I'm going to buy a store-bought brewing kit in the next few weeks if everything lines up. I'm ...
2
votes
1answer
32 views

Why my saké turned out sour?

1st batch was fantastic, tasty, sweet, delicious hot and cold. I used the same process for 2nd batch: Cooked the rice 2 cup water/1 cup rice ratio, let it cool in a container 3/4 of rice and a fine ...
4
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2answers
37 views

How to know if kombucha is alcoholic?

So I am into making kombucha at home: I made a SCOBY, grew it, and I have successful kombuchas. My normal recipe makes a "ginger kombucha", pretty much kombucha with sugar and ginger. It disappears ...
1
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2answers
155 views

Can I Use My Sanitizers(PBW, Starsan) For Personal Hygiene?-CORONAVIRUS RELATED

As the coronavirus keeps spreading, I was wondering if we can use the sanitizers that we use in brewing for personal hygiene? I'm having difficulties finding sanitizers as everything is sold out here. ...
2
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1answer
53 views

Are there benefits to using mineral water in your mash?

Should you use boiled tap water or mineral water when making spirit?
2
votes
1answer
62 views

When is diacetyl desirable?

I've heard there are beer styles that purposefully create diacetyl as part of the flavor profile. What styles (or even specific brews) intentionally create diacetyl?
2
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1answer
52 views

Cloudy Beer Please help

Newbie to the word of brewing here in need of a little help please. I have a couple of questions I can't find the answer to first off. Cloudy beer I have brewed a Coopers dark ale from a tin kit it ...
1
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1answer
25 views

MegaPot 1.2 All-Grain Brewing System VS Northern Brewer All Grain Cooler System

MegaPot 1.2 All-Grain Brewing System VS Northern Brewer All Grain Cooler System Does any one know which one of these systems is more reliable? I’m not looking to build my own; I just want to buy a ...
2
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2answers
81 views

Fermentation time

I am looking for some advice. I successfully completed a first all grain batch on the brewzilla (OG 1.048). Airlock activity ~every min at day 14 (yeast S-04 @ 18dc). Dry hopped loose (~80g total) on ...
6
votes
1answer
102 views

How to mix beers?

I know this question doesn't really comply to standards but, I wanted to know if we can mix beers after, say cold crash. I want to create different beers using the ones I already brewed. Can I mix ...
1
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0answers
27 views

Black IPA Yeast Blend

My homebrew club hosted a Fantasy Homebrew Draft, where each brewer drafted an ingredient round by round. The rules are you have to brew with and only with 6 of 8 ingredients you drafted. Finings and ...
4
votes
1answer
91 views

Brewing when sick person is on premises

I brew at home, where quite a few other persons live too. One of them has catched a common cold. Is there risk of sick person contaminating batch and if such a risk exists could common cold or similar ...
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0answers
17 views

Have some bacteria on cabernet sauvignon - I need help finding out what it is

I'm producing two wines at the same time; one merlot and one cabernet sauvignon. Both grapes are from Hungary. Currently both wines are in the in the resting phase (total of 6 month, currently in the ...
3
votes
1answer
69 views

Should I agitate my beer [rock the carboy] while it's fermenting?

Just wondering if I should agitate the carboy during fermentation/towards the end when it starts to slow?
3
votes
1answer
56 views

Suggestions on how to deal with infection?

When I was about to leave this morning, I noticed that one of my carboys has this white mold growing on the surface. In 8 years of homebrewing, this is the first time it happens. This is a braggot I'...
4
votes
1answer
38 views

How to calculate ABV% with step feeding

I would like to make a high ABV mead, and plan to divide the honey into 3 or 4 increments for the yeast. This has to be done so that the yeast are not under stress from osmotic pressure. However, I ...
1
vote
1answer
103 views

How am I (accidentally) making low alcohol beer?

I seem to be the king of low alcohol beer! I have just brewed the “Make Your Own American IPA” from the Range. It started fermenting (quite aggressively) within a day. I left it for approx 14 ...
0
votes
1answer
36 views

Is it possible to transport Star San in checked in luggage?

I wonder if it is possible to transport Star San in checked luggage for an intercontinental flight? I plan to buy a couple of bottles in the US and fly back to Europe and I wonder if it's possible.
6
votes
3answers
55 views

How to do alpha-amylase conversion first and beta second?

I know the alpha-amylase enzyme works between 66-71°C (150-160°F) and beta-amylase between 55-66°C (130-150°F). But, beta uses the dextrins produced by the alpha enzyme activity. I want to produce a ...
4
votes
3answers
37 views

How to approximate when half the sugar has been fermented

The EC-1118 datasheet suggests a procedure wherein you pitch the full amount of yeast in 10% of the total volume of your liquid, and let it ferment until approximately half the sugar is used up, and ...
3
votes
2answers
78 views

My newly bottled beer was in <40 degree weather for 6 hours; is it ruined?

I went to the store where I'd taken a beer brewing class, bottled my beer, noted her instructions about keeping it at 70 degrees in my house, and then merrily went on my way for another five hours ...
4
votes
1answer
65 views

Can I reuse a bottle that had a sour lactobacillus beer in it?

I had a very nice sour beer that had lactobacillus in it and was wondering if I can clean and reuse the bottle? I have not made any sour beers yet but I've read you should keep separate brewing ...
4
votes
1answer
30 views

Check My Degrees Plato Calculations

I'm putting together my own brewing calculations spreadsheet to develop a good understanding of the ins and outs of building a beer recipe. For my malt/mash calculations, I've chosen to use the ...
3
votes
2answers
80 views

Hop stand Vs 0 min boil

I have just started my grainfather journey and have been looking at some of the recipes. My question is I can see some that have 0 min boil and some that have hop stand. Can anyone tell me if there is ...
4
votes
1answer
99 views

How does one make vodka from potatoes

I ask this as a Russian born person of which would like to show off to friends and family. As a Russian born US citizen who occasionally gets playfully teased about our stereotypes, I would like to ...
4
votes
3answers
86 views

How to measure starting gravity without a hydrometer

How would one go about calculating starting gravity without a hydrometer? I know that there is a way to mathematically determine this, which is what I'm looking for.
5
votes
1answer
51 views

Sour beer at home?

Newbie here. I know nothing about making beer. I love sours. Can you make sours at home? Is it too complicated compared to other beer making?
2
votes
1answer
67 views

Apple cider cloudy

I made my primary fermentation since 25 days ago SG was 1.100 ( bubbling was stopped since 2nd week), today I’m going to move the cider to secondary the Gravity is about 0.980 but the cider is still ...
2
votes
0answers
51 views

Bottling in Aluminum Coors Light Pint Cans?

I have several aluminum Coors Light Pint cans with screw-top caps. I haven't tried to bottle with them yet. Has anyone else successfully bottled in these cans? Thanks.
3
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4answers
89 views

Gravity goes down during cooling

Brewing with Grainfather system. Gravity measured post boil at 1.068. Gravity measured post cooling and transfer to fermenter @ 1.058. How/What could cause this?
3
votes
1answer
46 views

How does “clearing” beer affect flavour and mouthfeel

So Im brewing a Mango Lassi Milkshake IPA. One of the things I forgot to do while boiling was to add my Irish moss. I was looking up alternatives on what I could do, where I found out things such as ...
3
votes
1answer
111 views

Hydrogen peroxide to remove chlorine from brewing water

just wanted to ask if anyone using 3% hydrogen peroxide to remove chlorine from your strike/sparge water? If yes how many ml/l or gallon? Thank you.
2
votes
1answer
82 views

Cold crash amount of CO2 sucked into fermenter

I plan on ussing a bag/balloon filled with CO2 attached to the fermenter when cold crashing. I want to calculate how big this bag needs to be. Assumptions: Fermenter Volume: 30l (23l beer) Room Temp:...
4
votes
2answers
318 views

Still, un-bubbly cider after priming and left for 3 weeks at room temperature

This was the first time I primed my cider when bottling for carbonation. I exclusively wild ferment and press my own apples. I added what I think was enough sugar (ca. 120 g for 25 L), and bottles ...
2
votes
1answer
52 views

Adding hops when krausen is still high

One of the recipes I am following requires half of my dry hops to be added when the krausen is high. I always assumed that adding dry hops then would mean that there is loss in aroma. I was wondering ...
4
votes
1answer
77 views

Accidentally added yeast in first 24 hours

I am making plum wine. The recipe said mash the fruit, cover with water, add a campden tablet and pectinase and leave for 24 hours before adding other ingredients. I through the yeast in at the same ...
4
votes
2answers
90 views

Re-use my harvested yeast from primary after secondary finished on acetobacter

I was brewing a sour beer with Brett Bruxelensis, when my primary finished I harvested the yeast. The beer was fine. When I subsequently added it to secondary with raspberries I ended up with vinegar ...
1
vote
1answer
32 views

Drying Sloe Berry at home

I am trying to brew GIN at home with wild Sloe berries. How to dry sloe berries without losing it's useful fungal coating for sloe GIN?
3
votes
1answer
70 views

Different appearence of liqueur after aging

Last year I have made walnuts liqueur, or nocino in Italian. From the single batch I have obtained 2 liters of liqueur, which I have bottled in dark beer bottles and left to age in the same, dark ...
4
votes
1answer
79 views

When Lagering outdoors

Can you lager outdoors, in the Winter as long as you keep the beer out of the light? I don't have the means or the containers needed to Lager.
3
votes
2answers
83 views

All Grain Brewing

I have never done an all-grain recipe, was thinking about trying one. My question is does the Mash replace the DME? Also, I would think that the rest of the process of the brewing, would be the same.
4
votes
1answer
58 views

When using an electric brew kettle

Is it good practice to let your Wort cool overnight, then pitch your yeast in the morning. I have heard, there are 2 schools of thought that might affect the taste of the beer. Also, could ...
2
votes
1answer
48 views

Peroxyacetic Acid availability

tl;dr Do you know where to buy, food contact PAA in packaging ≤5kg and concentration ≤5% ? I was going to buy Peroxyacetic Acid that already have long history of use has been approved by EU, but it ...
2
votes
3answers
57 views

Starsan- overly ambitious krausen in airlock

I've recently switched to Starsan from B-brite, and have had, shall we say, very tenacious krausens. I know that the Starsan foam isn't harmful to the beer, but it's foaming up in the carboy to the ...
2
votes
1answer
46 views

Bottle a beer that was stuck at fermentation?

6 Months ago I attempted a KBS Clone. Beer uses chocolate, coffee, bourbon soaked oak. I got 1.090 OG and got stuck at 1.032, but it tastes really good (Can chocolate make it appear higher?) It's ...

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