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3 views

Dead yeast is good yeast?

I just came across this: Different strains of Saccharomyces cerevisiae produce different proportions of carbon dioxide and alcohol. Baker's yeast is a blend of several strains of Saccharomyces ...
0
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0answers
11 views

Fermentation time for APA with 1.08 OG

I brewed my first batch (APA) and while boiling I lost way too much water which resulted in higher OG. Expected was 1.05 but I got 1.08. I added Safale US-05 ( 1 pack) and left it to ferment at 20 ...
1
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2answers
36 views

Home made copper chiller oxidation

I am in the process of building a fermentation temperature controller (in the same spirit as the grainfather glycol chiller), the process is mostly done and I am testing the system with water. The ...
0
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0answers
37 views

How to brew moonshine? [duplicate]

I need to know the equipment and the step by step process, cause i already try do it, but it didn't work I already watch several videos, but its not the same to talk to someone that really loves , ...
3
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0answers
32 views

Is phenol production temperature related or not?

It is well known that ester formation in beer is mainly a factor of temperature. Higher fermentation temperatures produce more esters. (Other factors play a role as well, such as the yeast's genetic ...
1
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1answer
156 views

How to brew moonshine?

I need to know the equipments and the step by step process, cause i already try do it, but it didnt work I already watch several videos, but its not the same to talk to someone that really loves , ...
3
votes
1answer
68 views

Has your airlock ever shot out of your carboy?

I made a kettle sour and added guava in secondary. Everything was going well for a week. I went out of town for the weekend and noticed my carboy stopper and airlock about three feet away on the floor....
4
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3answers
64 views

Reuse the must to continue winemaking

Can I simply add more fruit and sugar to a batch of must once I have drawn off the majority of the first fermentation?
2
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2answers
100 views

Baloon air lock not inflating after second day

I'm making mead for the first time. I used bakers yeast and a baloon as an air lock . The tutorial said that the yeast will be off gasing for 3 weeks but my mead only off gased the first day. Now it's ...
5
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2answers
148 views

Can methanol be formed when brewing a rice wine?

Most people consider home wine brewing safe, regarding the methanol dose that is being produced. Wikipedia mentions 2012 methanol poisoning incident in Cambodia, caused by drinking home-made rice ...
1
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1answer
31 views

Brewer's Best Conditioning Tabs

Does anyone know how long it takes for these to carbonate a 12 oz bottle?
5
votes
2answers
79 views

Pasteurizing Apple Juice for Cider

I'm an experienced Beer home brewer, but I've never done a Cider and would like to try. I've bought natural pressed apple juice from a farm near me, it's free of preservatives, and thus is chilled to ...
2
votes
1answer
88 views

Beer brewing, what to do when you used too little yeast for fermentation?

I recently got a little beer brewing kit to use at home with a 4L fermentation bottle. Up until I filled the beer into the bottle I think I've done everything right, but since then I saw no sign of a ...
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1answer
46 views

Welch's 100% Grape Juice with Calcium/ yeast

I am planning to make a wine using Welch's 100% Grape Juice with Calcium ! Is the calcium problem here !
6
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4answers
109 views

Do campden tablets expire?

I have a few campden tablet left over from a mead I made 10 or so years ago. Are they still good? Do the lose efficacy? Edit When I google the subject, I find lots of links saying, Throw them out ...
3
votes
2answers
42 views

Aluminum coil in jockey boxes

Is it safe to use aluminum coil in jockey boxes even if the tube is firstly boiled to create that protective dark layer on it? And what is the frequency that is necessary to make and keep it with ...
5
votes
1answer
31 views

Wine blending from different years

As a home winemaker, I try to focus on one varietal per year. This allows me to do the harvest, crush, press and all associated cleaning only ONCE per year in the fall. But it does limit my blending ...
1
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1answer
75 views

Will bread yeast restart stuck brewery in a bag

Building up to my first home brewing I purchased a muntons brewery in a bag session IPA. (On special from Aldi seemed like a steal). I followed all instructions to the letter keeping everything ...
10
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3answers
248 views

How is alcohol-free beer manufactured? Can one make it at home?

I have recently found that some alcohol free beers such as German hefeweissbiers like Weihenstephaner Hefeweisbier Alkoholfrei, and BrewDog Nanny State taste pretty ok, actually. I have also found ...
1
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1answer
77 views

Final gravity too high

I have an IPA that I've brewed in five gallon batches before. OG at 1.065 and FG at 1.010. Those were hydrometer readings. I scaled it down for a one gallon batch, and pitched half a packet of yeast (...
2
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1answer
48 views

Inconsistent specific gravity readings

I'm getting inconsistent specific gravity readings. 6-25: 1.116 @ 74.3F (after pitching yeast) 6-26: 1.120 @ 71.2F, pH 4.25 7-1: 1.111 @ 70.2F, pH 4.0 7-3: 1.122 @ 70.9F, pH 3.75 I have a spigot ...
2
votes
1answer
32 views

Can you use bentonite and Sparkaloid at the same time?

Can you use bentonite and Sparkaloid to clarify at the same time? Can they be used in the primary fermentation bucket or must they be used after racking? How long does each require to work?
1
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2answers
64 views

Does chlorine kill yeast?

Does chlorine in tap water kill yeast? Does chloramine kill yeast? Specifically Lalvin 71B wine yeast? Is it OK to use filtered tap water (Culligan filter) to re-hydrate yeast?
5
votes
2answers
109 views

Does cold crashing have a negative impact?

According to "How to Brew" by John Palmer (4th ed.), cold conditioning (a.k.a. lagering) is the act of cooling beer after fermentation has completed (including maturation) in order to clarify the beer....
2
votes
1answer
41 views

How do I get my nylon hop bags clean and porous again?

Although I thoroughly clean my nylon hop bags after each boil they have become non-porous. I’ve tried boiling with no improvement to porosity. Any suggestions for getting them porous again?
5
votes
7answers
109 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 ...
3
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5answers
63 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 ...
5
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4answers
281 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
2answers
61 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
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1answer
27 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 ...
2
votes
1answer
24 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
76 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
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0answers
34 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
40 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
52 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
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2answers
67 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 ...
2
votes
2answers
59 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?
2
votes
1answer
48 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
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0answers
20 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
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2answers
50 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
57 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
43 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
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2answers
37 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
38 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
73 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
55 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
16 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
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2answers
51 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
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1answer
44 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
83 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 ...

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