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I loved the Schlafly Hefeweizen when we lived in St Louis, Is there instructions on homebrewing Hefeweizen

I loved the Schlafly Hefeweizen when we lived in St Louis, are there instructions on homebrewing Hefeweizen and that is the type I would like to homebrew. I have had more authentic hefeweizen and didn'...
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0 votes
0 answers
15 views

Turbo Klar white foam?

I am using some turbo klar and a white foam is appearing after adding the A packet. I left the turbo klar in a cold room over winter so it probably froze and thawed multiple times. Is the turbo klar ...
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2 votes
2 answers
31 views

Last bottles are extremely cloudy in my first homebrew bottling

I've just bottled my first batch and all bottles seemed fine, little bit cloudy but seemed okay. Last few bottles are extremely cloudy and almost look just like yeast. Is this still safe to use or do ...
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2 votes
1 answer
25 views

Is the gravity reading from a Tilt Hydrometer adjusted for temperature?

The reason I ask is threefold. I watched my gravity readings go up from 1.039 to 1.043 as I cooled my wort before I pitched. I noticed in the System page of my TiltPI, it says SG 15C/59F (default) ...
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  • 2,169
0 votes
1 answer
48 views

Did I totally mess up making mead for my first time?

I read several recipes and talked with people at my local brew shop and thought I had a pretty good idea of how to make my first batch of mead but after I've already got it going I'm now over thinking ...
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2 votes
2 answers
32 views

How to use sodium percarbonate

I have read that when mixed in water, sodium percarbonate gradually dissolves, leaving behind only water. However, I have recently come across this video which says that pre-used sodium percarbonate ...
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2 votes
1 answer
20 views

Can I use a spunding valve on demijohn/bottle?

Is there such thing as a spunding valve for a demijohn or swing-top bottle? I want to make elderflower champagne for the second time. Last year it was fermented in plastic bottles, and one of them ...
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2 votes
0 answers
43 views

Distilled honey spirit needs an official name

I am relatively new to the world of personal home brewing. I have always gravitated towards mead and my next venture ought to be distilling some. I've read through lots of articles and threads on the ...
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3 votes
1 answer
43 views

Bottling a Doom Bar clone at high SG

Bonjour, I have brewed a Doom Bar clone. I was aiming at an Original gravity of 1.045 but only managed 1.041. Unfortunately I lost temperature in the ferment and it stuck at 1.020 after 7 days and has ...
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2 votes
1 answer
51 views

gravity rising, no airlock activity

fermenting a bochet, I dropped a bluetooth hydrometer in the must and started with a gravity reading of 1.128. Pitched lalvin EC-1118, and over a day the gravity has gone up to 1.144. I've heard that ...
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2 votes
2 answers
23 views

Foaming wine. Rebottle? Or back to Carboy?

My wine was fine. (This batch did stick and I added extra yeast) The last 2 bottles I opened foamed so much I lost 1/3 of bottle . I have 10 bottles left. What should I do? Cool them ? Go back to ...
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  • 21
1 vote
1 answer
24 views

Co2 regulator pressure vs flow

I'm researching on buying a pressure regulator to put on a co2 bottle. Now I'm finding "flow regulators" (I guess for aquarium) that give the output in litre/min. I am now wondering if it is ...
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  • 111
2 votes
1 answer
33 views

What to do with blowout Krausen/wort

Surprised I couldn't find an answer to this so I'm posting the question. I brewed my first imperial stout. Fermentation was super happy, krausen went wild and my airlock blew out (from what I'm seeing ...
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2 votes
1 answer
49 views

Guess Alcohol By Weight With ACTUAL Weight

This has been bothering me for years. I'm sure it can be done but every time I do a search it's always original gravity this and final gravity that. All I want to do is have a rough estimate of how ...
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3 votes
1 answer
109 views

Mold or Floating Yeast?

There is floating debris in my mead—Is this a cause for concern? Some context: I fermented honey water with Red Star Premier Blanc wine yeast, nearly 4 weeks ago. Two weeks ago, I transferred the mead ...
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1 vote
2 answers
53 views

I want to use a upright freezer instead of regular refrigerator

Any possible container to use to prevent beer to freeze if I put it in an upright freezer? I’m asking as I’m planning to buy a small upright freezer instead of this small refrigerator so that I can ...
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2 votes
1 answer
25 views

Does it matter whether SG sample is from top or bottom of vessel?

I have a wine that appears to have reached 0.992 SG (so in theory should be ready to bottle), but am concerned that my SG reading could be an underestimate because I took the sample from near the top ...
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2 votes
1 answer
99 views

No airlock movement but I can see bubbling in the mead

After 4 days my mead started to sparkle and I can see Co2 bubbles forming pretty fast but it's the second week now and there is no bubbling in my airlock or even a pressure build up. I know it's ...
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  • 23
6 votes
1 answer
68 views

Beer in the American West. Just what was it?

If any brewers here have made inquiries into historical styles of brewing, I have, for no particular reason, this question: In the American West of the late-ish 1800s, when a just-paid cow poke went ...
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2 votes
1 answer
33 views

Lactic acid vs alcoholic fermentation

I have been brewing fruit wine with wild yeast for some time now and one think that is really hard is determining the ABV of the wine. So there is my question, I have a certain mash with a known ...
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2 votes
1 answer
38 views

Own recipe, any hints or tweaks?

A newbie here. I've brewed thousands of litres of good, bright tasty wine over the years, but this year I've turned my hand to beer. I brewed a Yorkshire bitter already, and am currently brewing a ...
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3 votes
2 answers
47 views

Why is Campden sold in tablet form?

Campden tablets need to be crushed before use. So why isn't Campden sold in powdered form? Presumably this is either because: The dosage required is very precise, and it would be very difficult to ...
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2 votes
1 answer
43 views

Wild Ferment Cider never fermented

This is my second time doing 5 gallons of wild-fermented cider. Both years I used fresh pressed apples from a local orchard. Last year I had no problems. After two or three weeks at room temperature, ...
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2 votes
1 answer
60 views

What abv can you get with wild yeast?

I've been doing research about making alcohol, and I can't find much involving how much alcohol wild yeast can produce before stopping. I'm just wanting to make pure alcohol and vinegar for chemistry ...
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2 votes
2 answers
120 views

Add campden and bottle right away or should I wait?

I know that we should add campden before bottling wine. My question is, I need to add it 1 day prior to bottling or can I add campden and bottle right away. I am afraid of cork popping because if I ...
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  • 155
1 vote
1 answer
48 views

What is the relationship between specific gravity and boiling point?

I know that adding sugar increases the boiling point of water, but by how much? Searched the web and can't find an answer. Reason for asking is that a food grade Nylon 66 component I'm considering ...
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3 votes
2 answers
910 views

Can cider go bad?

This is my first try at making cider. I had great results from fermentation. I was short of some things like a hrdometer so it was reacted off into 2 car boys and sealed with airlocks stored in a dark ...
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1 vote
3 answers
73 views

How fast should wort be chilled?

Since I usually make small 2.5-gallon batches, I just put my brew kettle into an ice bath in my kitchen sink to chill. The notes that came with my extract kit say to cool the wort to 70 degrees "...
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  • 121
1 vote
1 answer
52 views

Is my yeast dead or stuck or just fine?

I'm concerned my yeast be dead or stalled, and I'm sure some experienced person can give me some feedback. This is my first batch of homemade wine. As my first batch, I wanted to do something very ...
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  • 113
3 votes
2 answers
307 views

Why has my homemade limoncello got a cloudy residue at the bottom?

This is my first attempt at making limoncello. I used peel from 6 lemons to 700ml vodka, 250g caster sugar, 150ml water. After dissolving the sugar in the water I added the peel and simmered for ...
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  • 31
1 vote
1 answer
42 views

Air Still and Pure Turbo Yeast

i just got my brand new Air Still Kit . the kit include Pure Turbo Yeast and from what i read the manufacture of Air Still advice to only use this Yeast when distilling with Air Still . the problem is ...
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0 votes
1 answer
27 views

How to add fruit juice without splashing

I want to add fruit juice into my primary fermenter, but preferably want to do this with minimal splashing. Does anyone have any good technique or tips for this?
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  • 1,040
1 vote
0 answers
26 views

Oak Barrel Schedule

I’ve been a (grape) home wine maker for 7 years. Every year, I put my wine in non-permeable stainless steel kegs and leave it there for the next 12 months. I rack it 2-3 times to clean the lees of ...
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  • 263
2 votes
1 answer
45 views

How to do I mitigate diacetyl in cider that developed during secondary fermentation?

About 10 days after transferring a cider to secondary, it developed a faint diacetyl aroma. I moved it to a warmer location (~70degF) for a few days for a diacetyl rest, but the smell is now more ...
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1 vote
1 answer
44 views

Harvesting yeast question

I brewed a 5.2% porter using WLP007. Half a Protafloc tablet near end of boil. After bottling I swirled bucket with about 2.5.litres of cooled boiled water. This is what it looks like. I can't ...
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2 votes
3 answers
72 views

Is there any potential risk in making beer/mead in the same way as it was done in historical recipes?

To preface, I have zero experience with homebrewing. I mainly am interested in these recipes specifically because they seem super simple and don't require any specialty equipment. I enjoy watching ...
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1 vote
2 answers
54 views

Cloudiness in cider

Hi this is my first batch of cider from pressed apples. 28 days in, and it’s cloudy, still tastes a bit sweet, 1.020 on hydrometer, put in some pectinase enzymes, and still a bit cloudy. What should ...
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  • 11
2 votes
1 answer
54 views

Where do you find the degrees Lintner for a particular malt?

Please note: my example here of a 80°L crystal malt was a bad example since specialty malts have no diastatic power. However the same holds true for any base malt I looked for: I cannot find where ...
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0 votes
2 answers
40 views

Does wine acidity change during aging

I'm making a wine with some pretty green tasting sangiovese grapes. I did a MLF to help soften the taste but it's still pretty sharp to my palette. How will that sharpness change as the wine ages? ...
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  • 165
0 votes
1 answer
55 views

Using corny keg without a gas dip tube

Just thinking about removing a gas tip tube to maximize headspace. What if I just slide its o-ring on the post? That should in theory keep the keg sealed. What do you guys think?
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  • 195
2 votes
1 answer
72 views

Is removing alcohol to create low/non alcoholic wine/beer feasible for the home brewer?

Low/non alcohol beverages are probably more popular than ever before with most major brands and many craft brewers now selling products in this category. I know there are ways to make low-ABV ...
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  • 641
1 vote
2 answers
28 views

Calculating boil evaporation loss as a function of pre-boil volume (PBV)?

I had done some cursory digging online and found that at my elevation the boil evaporation loss was about 14% per hour. So to test this out I boiled 3785mL (1 gallon) of water for an hour in my brew ...
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2 votes
1 answer
46 views

Yield rates for priming sugar calculations

I am trying to figure out how Priming Sugar calculators work under the hood and just gave this illuminating article a read. Most of it makes sense, however the author talks about each different ...
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3 votes
1 answer
84 views

If I stop fermentation early does the sugar left in juice still turns into Co2 after bottling

I am trying to understand a little bit about science process between Fermentation (when sugar is turned into alcohol) and Priming (when fermentable sugar is turned into). I have done several batches ...
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0 votes
1 answer
36 views

Can I degas to increase pH in a stuck fermentation?

I have an oak leaf and burdock wine that has gotten stuck at a SG of 1.024. The pH reads 2.76, so I suspect that the high acidity has caused it to get stuck. I understand that dissolved CO2 can cause ...
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3 votes
1 answer
62 views

Thick vs thin mashes

To begin with, my understanding of a "thin" mash is a mash that is more watered down than it "ought" to be; and that a "thick" mash is one that is not diluted with enough ...
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2 votes
3 answers
52 views

Fining beer with gelatine in the keg

I plan to fine my beer in the keg with gelatine. I read that there will be some trub that sinks to the bottom and will come out in the first few pints. Is this "trubbie" beer drinkable/...
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  • 1,040
2 votes
1 answer
191 views

After stabilizing a wine with potassium sorbate, do I need to bottle soon?

I read here that wines can be stabilized by "adding potassium sorbate just before the wine is bottled". I understand that "just before" in this context means a day or two later. ...
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2 votes
1 answer
70 views

What do you do about high cider FG?

I went ahead and tried one of Mangrove Jack's cider kits — the raspberry and mango one if anyone is interested. Shoved the fermentation bucket into the garage, and checked in after a couple of weeks. ...
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1 vote
1 answer
42 views

How to use fast pitch

I am making a recipe of cream ale beer, do I use both the fast pitch and the Wyeast when brewing the beer? Does the fast pitch replace the sugar?
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