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12 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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0answers
8 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
6 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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0answers
7 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
19 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
30 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
27 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 ...
0
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2answers
29 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
26 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
25 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
30 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
50 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 ...
1
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0answers
28 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
34 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
27 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 ...
1
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0answers
36 views

Hard seltzer turns pink after a few weeks, why?

I've got a bit of an odd situation. I've been brewing some hard seltzers, simple recipe: 4LB Dextrose + Champagne Yeast + Water + Nutrient. However, I've got an odd issue. 2 of 3 hard seltzers have ...
1
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0answers
22 views

Can I use a Koenig beer CO2 dispenser for home brew?

I have a Koenig CO2 beer dispenser for 5l mini kegs and was intending reusing the kegs with home brew. Would this work or would the pressure disturb the yeast sediment ?
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0answers
41 views

Weird growth 24h after adding sugar for carbonation, is this normal?

I've finished coldcrashing this cream ale I've been brewing, I took some samples and they tasted great, so I've moved it to an airtight container and added sugar for carbonation. I checked it the next ...
2
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2answers
77 views

Using malt past its best before date - dangerous?

From brewing various recipes, mostly using steeping, I've ended up having several bags of opened, only partially used malts, almost all of which are past their best before date. Some are crushed, some ...
2
votes
1answer
44 views

Huge headspace and pale ale fermentation time

I just brewed my 3rd biab batch last Saturday and pitched 3 white lab liquid yeast(i was told to do that because the yeast were expired). I was left with 15l and filtered it using a cheese cloth as I ...
1
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1answer
50 views

How many hop vines to keep per rhizome?

I'm growing my first hops in planters, and each rhizome sends up several vines. (Rather, they will; they're just breaking ground, now.) My question is: do I train & keep all vines? Just the ...
1
vote
1answer
63 views

Safety of a forced diacetyl test

I'm brewing a lager and did a forced diacetyl test similar to the one found here - https://spikebrewing.com/blogs/ask-a-pro/an-easy-diy-diacetyl-test OSHA recommends less than 25 ppb for short term ...
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0answers
36 views

Mead contamination?

I made a second batch of honey mead, O.G. 1.112 and after 2 weeks specific gravity was at 1.000. At this time I racked it into a glass carboy with cork and airlock. After 1 month I re-racked into ...
2
votes
3answers
76 views

Flat beer after bottling

After 6 weeks in bottles my doppel bock is flat. Do I dump this batch and start over, or is there a way to salvage it?
1
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1answer
54 views

BIAB, Can I use lees water for mashing and then top it for cooling?

I am new to homebrewing, I made only 2 BIAB batches. I am using a 25l keg and a burner. My pre mash batch is 21-23l since I don't want the wort to overflow when boiling. In a biab method since there ...
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0answers
32 views

Weird taste and smell after heating

So I'm making high ABV alcohol with just plain sugarwash, high alcohol yeast and freeze distilling. I added chitosan and kieselsol(turbo cleaner) to clear it before freeze distilling but my yeast was ...
1
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1answer
39 views

How to get Limoncello to look cloudy

I have been making Limoncello for about 3 years. It tastes really good, but I can't get the cloudy appearance the Commercial product has. Looking at recipes for "Creme di Limoncello" (...
4
votes
1answer
34 views

How to reduce acidity with precipitated chalk

Precipitated chalk can be used to increase the pH of a wine (reduce acidity). Precipitated chalk typically comes with an instruction such as (example): "Add 1g per gallon to reduce the acidity (...
2
votes
1answer
112 views

What infection do I have and is it salvagable?

This is my first time posting to this forum, so if I make some edict mistakes I apologize in advance. I have brewed this recipe, https://www.homebrewersassociation.org/homebrew-recipe/beer-recipe-of-...
2
votes
1answer
66 views

Cold Crashing beer - how much time?

I've made beer from a kit a number of times before, nothing special, and I've let the beer crash from between 1 to 3 months (temperatures between 13º and 16º), but I'm now wondering: Is there a ...
1
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2answers
64 views

How to calculate liqueur alcohol percentage and final volume

I'm planning to make an homemade liqueur, like Limoncello, but with oranges. To begin, I've added orange zests to 500 grams of 96% alcohol. Now, I'm puzzled about the sugar syrup. In the beginning I ...
1
vote
1answer
58 views

Toxic compounds, weirder situation then usual, much weirder

Ok so I'm making some hard alcohol from a sugar-wash. I used too little yeast and fermentation ended up halting at like 7% ABV, it then stood around for like a week and a half till I got the new yeast....
1
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2answers
55 views

Is one volume of Co2 one point of ABV?

So, I'm bottle conditioning. Went back to my high school days to compute the grams of sugar I need to add to get a specific volume of CO2 per gallon (because I do such small batches). What I'm ...
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0answers
27 views

First Time Ginger Beer (With Ginger Bug) When to Move to 2nd Fermentation?

I'm a brewing newbie and am looking for some advice. I created a ginger bug by fermenting fresh grated organic skin-on ginger with cane sugar (equal parts) and water for about a week, feeding daily (I ...
3
votes
2answers
125 views

Accidentally used 100% unsanitized gear for brew - should I toss it?

tl;dr; I sanitized my mash pot, fermenter, and everything with water. Is it ruined? I'm two days into fermentation of a high gravity imperial stout, and the yeast is burping nicely. Due to a mix up ...
1
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2answers
43 views

Extract American Wheat Specialty Grain recommendations?

I'm planning on brewing an American Wheat Ale with extract soon and looking for advice on specialty grains. I'm reading suggestions to not use any specialty grains, but I thought I'd see if anyone had ...
1
vote
1answer
64 views

How should I sparge large amount of mash?

I bought a big pot to cook my mash, it's 150 liters (~40 gallons) and a 100 liters fermenter (26+ gallons). After I prepared my mash, converted my starch into sugars and then boiled it to sterilize it,...
2
votes
2answers
266 views

Is there any disadvantage to adding gelatin just before bottling?

In his book "The Complete Joy of Homebrewing", Charlie Papazian tells us to add gelatin to the beer just before bottling, at the same time we add priming sugar. (to clarify the beer) I haven'...
1
vote
1answer
87 views

Rack to Secondary for Vanilla addition?

I'm planning a Vanilla Coffee Porter this weekend but I'm unable to decide when, or even if I should, rack to a secondary. My original plan was this: Primary for 7 days in bucket, then add 2 vanilla ...
2
votes
1answer
100 views

Lack of fermentation after racking to secondary

After 3 weeks in fermenter, doppel bock went from O.G. 1.067 to 1.013, still bubbling occasionally, but not changing. However, after racking to secondary I see no fermentation or bubbling and wonder ...
0
votes
2answers
98 views

How to preserve an open box of dried yeast?

I want to ferment barley to make whisky (it is perfectly legal in my country, I'm not breaking any law!), the steps before distillation are almost the same than brewing beer (no hops in my case). I ...
2
votes
3answers
134 views

Fractional Distillation

Curious newbie here. Watching the "moonshiners" show the other night and the guys were doing fractional distillation by freezing their mash and removing the ice. They then simply boiled to ...
2
votes
2answers
113 views

No more bubbling after a week

I have made mead a few times with perfect results. This time I tried a Cyser in a 1 gal batch. I followed a recipe that, based on the notes, had good results from others. 1 Gal of 100% apple juice, ...
0
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0answers
115 views

S30/Soda connector tubing

I recently got a few S30 pressure barrels with soda adaptors, as for unknown reasons, UK companies dont like shipping S30 bottles (bombs) to NI. I was wondering if theres a way to get a connector ...
5
votes
1answer
131 views

Is 4lbs of speciality grains too much for steeping for a 5gal extract recipe?

I made a recipe for a Scotch Ale and was hoping for some feedback on the grain bill. The base malt is at 80.8% of the bill, so my specialty grains are under 20% but accumulate to 4lbs total. Is this ...
0
votes
1answer
116 views

Dimple in cork persisting after corking

I bottled my wine bottles with a Portuguese floor corker, but the dimple is still in the agglomerated cork after a year. I was told to: Wait three weeks with the bottle upright. Store a year with the ...
0
votes
1answer
117 views

What material is the shroud of keglands counter flow chiller made of?

The specification only says "pliable polymer", but exactly what is it made of? To be more specific I would like to know what temperature it can handle? Is it food grade? If it's food grade, ...
2
votes
2answers
155 views

Help : White wine tastes like soap

So I was planning to make some white wine, I started with some green grapes and after checking the pH it was too low so I added some citric acid which made the juice became too acidic, to bring down ...
1
vote
1answer
138 views

rice wine brewing stuck [duplicate]

I am trying to make glutonous rice wine, purchased the "Angel rice yeast (amalyze)" from asian market, the "white cookie/powder" broke rice down into sugar. I have measured, it is ...
1
vote
0answers
181 views

Rice wine making stucked half way, fermentation never happened?

I am trying to make glutonous rice wine, purchased the so call "yeast" from asian market, the "white cookie/powder" broke rice down into sugar. I have measured, it is 40%, very ...

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