All Questions
6,184
questions
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8
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Why is it OK to pour the wort into the fermenter as opposed to siphoning it WRT aerating?
My brew instructions say "pour or siphon wort into sanitized fermenter". I've been skeptical of that because it would splash a bit going into a 5G bucket. Is aerating not a problem right ...
- 101
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votes
0
answers
8
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How do I lower the alcohol content of my beer
I brewed from a kit and the beer is ready to bottle. The alcohol level is 7 and I would like between 4 and 5. I can't change the yeast or sugar content at this point. Could I just add water?
0
votes
1
answer
19
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First Infected Batch
I have been brewing in 5gals for years and have had no problems making this ESB. I have been using 5gal glass carboy's up until this point, and the Grainfather system.
We have never had an infected ...
- 421
1
vote
1
answer
80
views
Can I carbonate at room temperature?
I recently brewed an ESB and this was the first time I keged it, attached to the CO2 and let it sit there for a few weeks. In the past I used to just put it in the keg, attach the CO2, shake the keg a ...
- 421
1
vote
1
answer
35
views
How to *reduce* head retention?
The opposite of most head retention questions, I want to REDUCE head retention. Ideally to "none".
My goal is to make my existing recipe extremely fizzy (soda-pop levels of fizz) that doesn'...
- 123
0
votes
1
answer
58
views
My corny keg with tap only dispenses foam!
I have a corny keg, 19 litres full of pleasant rosé garnacha that I made from a kit. The wine is nice, and it's carbonated in the corny keg to about 4.5 bar. (Obviously the head pressure goes down a ...
- 101
1
vote
1
answer
75
views
If barley grains are too sprouted, how will this affect the beer?
I have 20 kilos of barley I placed on a wet large towel to germinate in order to obtain malt for beer. I let them too long and they sprouted too much[Look at the photos]. How will this long rootlets ...
- 143
2
votes
1
answer
52
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When malting barley is it necessary to remove the small roots that grow on the grains?
I'm new at making beer and I have some questions I couldn't find answers from in my beer-making book. One of them is why everyone I saw on YT tries to remove the roots that grows on the grain after ...
- 143
2
votes
3
answers
52
views
Sweet(-ish) Tripel
So, I decided to make a Tripel. I've been brewing for decades, but haven't made a Tripel in about 15 years -- so it's not in my wheel house.
Anyhow, it was a smooth brewday, the stats are as follows.....
- 153
1
vote
4
answers
137
views
Want to start making beer in my household. Where to start?
I want to start making beer at home, but I have no idea where to start. I want to mention that I'm a wine making novice, having some vines around my house, but with beer I have no experience. Well, I ...
- 143
1
vote
1
answer
39
views
cold brew coffee ... cold brew wort
I love coffee.
I love it light(Blonde) and dark. I love it with creamer and (sugar-free) sweetener.
One kind of coffee I like is "cold brewed coffee".
Instead of steeping in boiling water ...
- 111
1
vote
1
answer
35
views
Modern Wyeast vs Original vs XL
Am getting back into home brewing after a decade-plus hiatus. Call me "born again," at the risk of offending some (I hope none are).
When I started in the 1990's, the cultures from Wyeast ...
- 11
0
votes
1
answer
109
views
Anvil Foundry 6.5 gallon recipe thickness causing compaction and stuck mashes
I am new to all grain brewing and am using an Anvil Foundry 6.5-gal electric brewing system.
I am trying to use Brewfather's award-winning Mean Brews English Mild recipe (see photos)
As you can see, ...
1
vote
1
answer
45
views
What % of potassium sorbate, and or potassium benzoate do you need to add to a liquid solution, mixed with powders to keep yeast/mold from growing?
What % of potassium sorbate, and or potassium benzoate do you need to add to a liquid solution, mixing water with fruit powders to keep yeast/mold from growing?
- 11
2
votes
1
answer
27
views
Does BIAB lead to more unwanted malt residue entering the boiler and does this affect final beer quality
Does BIAB lead to more unwanted malt residue entering the boiler as there is no recirculating of wort until it runs bright, prior to boiling, as during a traditional sparge, and does this affect final ...
- 21
2
votes
1
answer
76
views
Sauerkraut with trace amount of detergent
I'm new to fermentation and I'm making my first sauerkraut. I have followed the basic instructions correctly but when I crushed the cabbage in order to get the water out, my hand had a little bit of ...
- 123
0
votes
1
answer
127
views
Adding sugar for secondary fermentation?
My first go at wine making. My Red wine Og was 1.06 and primary fermentation final OG is 1.00. should i add more sugar for secondary fermentation?
- 1
1
vote
1
answer
24
views
Creating a customizable high pressure extensions line for cga 580
So I'm trying to set up a keg on nitro. The way my room is laid out, id like to have the n2 cylinder far away from the regulator and keg. One side of this setup requires cga580 male, the other side ...
- 111
2
votes
2
answers
252
views
First time cider is very tart and acidic, any fixes?
first time cider maker. I recently pressed cooking apples and elderberries into a cider mix, fermented in a bucket for a week with an air gap bung until the bubbles stopped and transferred to bottles ...
0
votes
1
answer
91
views
Wine mash smells like moonshine after 7 days of fermentation, is that normal?
I am trying to make red wine for the first time, using grapes from my garden.
I rinsed the grapes, crushed them and poured them into a 15 l bucket, ending up with about 6 l of mash. I placed a lid ...
- 101
1
vote
2
answers
837
views
Ginger beer fermentation produces thick, white foam, becomes viscous
I’m making a batch of ginger beer from a bug. 5l water, 400g white sugar.
Within just over a day, the fermentation started foaming heavily. The foam has a consistency and taste of egg whites beaten ...
- 11
1
vote
3
answers
36
views
Cider not fermenting I may have caused a problem
Hello I am new to home brewing and think we may have made a mistake in the process.
We chopped and squezed our apples that gave us 17 litres of juice this is now in a fermenting bucket to this we ...
1
vote
4
answers
222
views
Can I keep making mead from the same brew?
I have recently started making mead as a bit of a hobby to use up our honey supply. Making the mead has been quite a fun experience but I was wondering. Since your using yeast and feeding it sugars to ...
- 11
1
vote
2
answers
69
views
Possibly off-topic: starter culture for sauerkraut?
I know I'm venturing somewhat off-topic here, but this is related to fermentation and lactic cultures, so there is at least some overlap with home brewing.
I'm about to try and make Sauerkraut. I ...
- 2,565
1
vote
2
answers
68
views
2 year experiment
I put a harvest of green crab apples and water into a brew bucket and left it for 2 years. I heard that there were natural yeasts and of course there is natural sugar so I left it alone. I realized 2 ...
0
votes
2
answers
481
views
Can adding too much yeast to my sugar wash mess up fermentation?
I am starting my own vodka with a 4 gallon sugar wash. I added 10 lb of sugar and a whole pack of turbo yeast (for a 5.5 gallon wash). I read a little bit that adding too much might make the ...
- 1
0
votes
3
answers
228
views
Testing before distilling
I had m’y fermentation going in 2 different 25liter pales. One stop fermenting 2 days before the other did, now I’m doing a test with the hydrometer and I’m reading 1.014 on both is taht okay to still ...
- 1
1
vote
2
answers
173
views
My mead has a lower ABV than I hoped
I'm brewing a solera mead experiment at home. It's on a six month rotation, so every six months I make a new batch, let that sit for a month, and them go down the line bottling the oldest and ...
- 11
0
votes
1
answer
41
views
Counter-pressure bottle filler and exposure to oxygen
I have a question about the process of using a counter-pressure bottle filler to transfer beer from my keg into bottles and how to keep the beer from being exposed to Oxygen in the process.
I'm using ...
- 101
1
vote
2
answers
115
views
What should I do with "exploding" bottles?
I have a case (11 bottles with caps + 1 splash on the wall) of podpiwek and I'm slightly pissed at this moment. The instructions on the box said to fill the bottles to 3/4 of the volume and no more ...
- 151
0
votes
1
answer
56
views
What's the effect of brewing with Lalemand Verdant over 23 C?
Lalemand seems to be producing a lot of nice esthers at 22-23 degrees. I was wondering what this looks like at 30~32 degrees. Would the esthers become off-flavours?
- 1,127
1
vote
3
answers
73
views
Adjustment of wort volume when the wort is still hot
When calculating the SG of a hot wort so you can decide how much to dilute your wort to achieve the desired dilution and Final gravity is it correct to make the following calculation?
Measure the SG ...
- 11
1
vote
3
answers
302
views
If i add more fruit, yeast and sugar can i re make wine?
I made some homemade wine and I believe I didn't add enough sugar because it reads 0 alcohol. My question is my wine has been strained and transferred into clean jars and dead yeast gone. If I take ...
2
votes
2
answers
38
views
Looking for a 1 gallon Pineapple Pale Ale recipe
I am looking for ideas and suggestions from fellow home brewers out there for a decent, easy 1 gallon home brew recipe for a pineapple Pale ale that is not close enough to be an IPA and somewhat ...
- 121
0
votes
2
answers
83
views
Is it proven that PET does not leak into fermented alcohols?
Are there any studies? Did anyone check etc and document it?
I want to know if PET plastic is safe given that the liquids fermenting inside it can contain various acids from fruits, sugars and other ...
1
vote
1
answer
39
views
Raw vs cheap honey for a turbo cyser
I'm planning on brewing a cyser using 4L of preservative free apple juice, Lalvin EC-1118 yeast and ~500g of honey.
Would you advise using a raw and unfiltered honey or just a regular off the ...
- 387
1
vote
2
answers
54
views
Bad Batch after a brewing break of 20 years
I just tried my first batch of Pliny the Elder after not brewing for some time,and it was a disaster. I decided to try brewing in a bag. I was a little short of beer after the fermentation. I did not ...
- 13
1
vote
1
answer
85
views
CO2 leak at keg and regulator connection
First time kegging. I've run into an issue with a CO2 leak from the connection point between the regulator bolt and the tank. No matter the level of tightening of regulator to the tank.Even tried a ...
- 111
2
votes
1
answer
57
views
Few beginner questions about temps, SG and yeast
I brewed my second ever batch of beer on the weekend (the first one tasted okay but was flat, I guess I didn't put enough sugar in when bottling). and I have a few questions. I'm using a 5L glass ...
- 23
-1
votes
1
answer
94
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Question of a first time Sake hombrew. 1 week in fermentation and sake tastes sour
I have started my first batch of homebrew sake about 9 days ago, following this video: https://www.youtube.com/watch?v=A3ep5XGdV9I&ab_channel=TheBruSho
I have basically did everything the same ...
- 1
1
vote
1
answer
144
views
Calculating ABV after adding sugar solution
Will it be possible to calculate the ABV of some sloe wine that I've brewed, if I measured the gravity, needed to add a known amount of sugar solution, and then measured the gravity at the end of ...
1
vote
1
answer
113
views
Hopback filter mesh size (microns)
I am building a Hopback (sort of DIY). Found this on the interwebz:
Wondering if 40 micron (approx. 350 mesh) which comes with this filter is not too fine of a filter for a hopback?
Or should I use ...
- 111
1
vote
2
answers
77
views
Yeast appears active after 14d but, could it be done? (WLP077)
NE style pale ale, OG 11.5P (1046), hit FG around day 7, 3.1P (1012) for 75% attenuation, which is the low end of the strain.
First time fermenting under pressure, kept at around 0.6bar as of day 3, ...
- 11
2
votes
1
answer
25
views
Starting out with brooklyn brew shop starting kit
So I recently purchased a home brew kit from Brooklynbrewshop.com and I have a question on the mashing process defined in the instructions. So it says that I am to place the malt into a pot of 170 ...
1
vote
1
answer
50
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Looking at brewing smoothie sours - is there a pasteurization process and are cans a must for them?
I am thinking about venturing into smoothie sours, but after doing a bit of reading it seems that keeping them shelf stable is a challenge. It also seems that canning is one of the only ways to ...
- 1,127
0
votes
2
answers
53
views
Making turbo cider with pressé
I've made a turbo cider with 3L apple juice from concentrate, 500ml of elderflower cordial and 750ml elderflower pressé. None contained preservatives.
I used the cider yeast as instructed on the ...
- 387
1
vote
1
answer
50
views
Will Rhizopus Oligosporus Mold Die When Frozen? [closed]
Will Rhizopus Oligosporus Mold Die When Frozen?
I'm looking to start a Tempeh business. I know that Gunther Pfaff (Betsy's Tempeh) used to pasteurize their tempeh at 180ºF to kill the Rhizopus ...
1
vote
1
answer
150
views
Fermenting Mangrove Jacks M54 at lower temperatures?
How does Mangrove Jacks M54 Californian Lager yeast behave in lower than recommended (18-20°C) temperatures?
The fermentation temperature is around 16-20°C. I've read everywhere that fermenting at ...
- 113
3
votes
2
answers
45
views
Making wine with fruits?
What differences should i expect when making wine with fresh mushed fruits and water instead of juice?
I have only tried making wine with juice before.
Will i need to filter it when racking?
- 51
1
vote
1
answer
27
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Organic malt sources
Aside from Northern Brewer, where on line can I find organic malt? I can usually get organic base malt at my LHBS, but sources for crystal and other malts seem to have largely dried up.
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