All Questions

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0answers
2 views

How to sweeten my pasteurised apple juice?

I’ve bottled and pasteurised some apple juice and it’s a bit “tart” this year. What should I use to sweeten it? Any tips for avoiding this again next year while I’m bottling? TIA
0
votes
2answers
5 views

Effects of extra sugar in kit beer

A friend of mine just set a Morgans Golden Saaz Pilsner with kit yeast and 1kg DME + 1kg sugar. He is fermenting at ~23°C. The kit requests for 1 kg of sugar but my firend accidentally put much more. ...
0
votes
1answer
20 views

Another disaster story?

I just wanted to ask if someone had similar experience. I brewed a white stout, force carbonated and was ready to bottle it using beer gun, not a fancy one just one from eBay. During the bottling ...
1
vote
2answers
20 views

If I filter beer, then slightly reintroduce sediment, will I still get lots of sediment in bottle conditioning?

I understand that if I filter my beer I will have a clear, sediment-free flat beer which will not carbonate with bottle conditioning. If I reintroduce a tiny amount of the sediment back into the ...
1
vote
0answers
15 views

Growing edible brewers yeast?

I want to grow brewers yeast that I want to as use as supplement, get various nutrients and NAD+. Which brewers yeast strain is easiest and best to to grow for this purpose? What medium and ...
2
votes
1answer
57 views

My vodka added beer became sweet!

in my country it's illegal to buy or sell alcoholic drinks. so I started trying to make them at home. I make vodka by distillation and it tastes good as any other vodka. A few days ago I bought non ...
0
votes
1answer
14 views

cider keg carbonation problem

I have applied a method seen on youtube where the keg was laid down and rocked by foot rolling it back and forth for about 5 minutes. Trouble is I did not get much bubbles after about letting it ...
1
vote
2answers
25 views

When to bottle high ABV beer?

Question: Aside from confirming fermentation is complete via consistent hydrometer readings, is there another way to check that the beer is ready for bottling, particularly in higher abv beers? ...
0
votes
1answer
34 views

Making alcohol at home from sugar and baking yeast

I am trying to make alcohol from baking yeast I didn't use any special tools or airlock I got the normal baking yeast, sugar(sucrose) and water Dissolved sugar in water putting the yeast in the ...
2
votes
2answers
17 views

Brewing a fruit beer with WLP648: keeping it on primary for an extra three weeks before adding fruit

I am making a basil-raspberry sour with WLP648 as yeast. Unfortunately I need to go on a work trip for the next 2-3 weeks and the beer has not fully attenuated fully. I was wondering if it hurts to ...
1
vote
2answers
99 views

To ferment or not to ferment for no alcohol

I am making ginger beer. I’m using basically raw ginger and honey and fermenting with bakers yeast. I’m getting somewhere between 2% & 2.3% ABV in testing. I don’t want any alcohol in the ginger ...
1
vote
1answer
63 views

Bottling With Jelly Bean Question

I was reading about bottling home brew with jelly beans, Can I just buy the jelly beans at the grocery store or do I have to order them special for brewing?
0
votes
1answer
45 views

Home made apple pie using everclear (dilution of spirits) [closed]

So Ive been hearing alot about this home recipe ppl are making called apple pie. Which just from the name grabbed my attintion. So a buddy gave me some and it was supposed to be high proof stuff which ...
0
votes
1answer
31 views

Should fruit in secondary produce CO2?

I had a Belgian Dubbel in primary about two weeks, ending up with a gravity of 1.016. Then 3 days ago I racked onto 5.5 lbs of cherries, leaving the yeast cake behind. I expected the residual yeast ...
0
votes
1answer
27 views

Staggered sugar source addition: before or after racking?

I am currently set up to use a modified recipe for a sparkling oaked acerglyn with the following adjustments: Reddit user Balathustrius's SNA schedule using Fermaid K, Fermaid O, and DAP Additional ...
1
vote
2answers
33 views

Kegging with something other than CO2 [duplicate]

Is CO2 the only type of gas you could use to carbonate the beer in your keg. (Okay know carbonate means to use CO2). Something like say Nitrogen or Helium or whatever. If so what would that taste like ...
2
votes
1answer
56 views

Belgian Candi Sugar - CONFUSED!

I've been reading about making some Belgian Candi Sugar for a Piraat (Belgian Tripel) recipe I want to make and finding some inconsistencies about the techniques. People talk about using citric acid ...
1
vote
1answer
31 views

Low Original Gravity

I'm making a brown ale with an original gravity of 1.052 to 1.054 and a final gravity of 1.011 - 1.013. Right before I pitched the yield, I took an accurate reading with a hydrometer of 1.030. ...
3
votes
3answers
47 views

Yeast or not to yeast, that is the question

So this is the third year I am making home made wine from a combination of red (75%) and white(25%). In the past the person in which I purchased from had a big industrial blender of sorts and gave me ...
0
votes
3answers
65 views

how to cultivate the beer yeast?

Do i need beer yeast for cultivating my own beer yeast? because i tried to brew beer with bread yeast and the result was not satisfying. Also, in my country as an islamic country it's not easy to find ...
0
votes
2answers
20 views

home made wine stuck at 6.5%

Does anyone know how to re-start a stuck wine made from top quality strawberry jam. I've already added re-start yeast but no joy. Thanks in advance
0
votes
1answer
30 views

Why have I got a low ABV wine problem

This was my first attempt. I followed a recipe for jam wine in CJJ Berry's book. Did exactly what he said. Temperature between 26°C-28°C on the heat strip. Used Lalvin K1-V1116. Start OG 1.090, final ...
1
vote
1answer
22 views

1/4 MFL to 1/4 MFL does not fit 1/4 FFL to barb. Why?

For my co2 closed transfer setup, I was expecting to be able to screw those 2 items together (male to female): https://www.ontariobeerkegs.com/Stainless_Steel_Flared_Union_1_4_MFL_x_1_4_MFL_p/ss-1-4-m-...
0
votes
1answer
44 views

Fixing a “Watery” beer

I brewed a V2 of this NEIPA I was trying to improve and it's currently sitting in the keg awaiting bottling. I brewed on new equipment and I had less boil off than expected so I had maybe a .75-1gal ...
4
votes
1answer
40 views

What is a realistic growth factor in large volume stir plate yeast starters?

The Homebrew Dad yeast starter calculator (which gives you more numbers than the Mr. Malty one does) promises a yeast growth factor of about 45 times for 10 billion cells pitched into 3 litres of 1....
4
votes
2answers
65 views

Re-using Caps in new Batches

I have noticed that after I open many of my beers, my caps still look perfectly intact. I.e not fractures stresses and are relatively clean still. It seems like such a waist to just chuck it. Does ...
1
vote
2answers
45 views

My apple juice is not fermenting

We have done two lots of apple pressing recently. One about 6 weeks ago and another 4 weeks ago. On each occasion we got 5 gallons of juice. So far it has not fermented at all. I used sodium ...
4
votes
2answers
63 views

Lack of sweetness and carbonation

I'm a novice apple cider brewer and my first batch yielded a brew that tasted like white wine, very dry and virtually no carbonation. During fermentation, I saw bubbling for about 5 days, but I left ...
4
votes
2answers
46 views

What is causing an off flavor associated with yeast or trub?

I brewed a New England IPA and kegged it. The first few pours after moving around the keg come out very cloudy, with a few small leftover hop bits and likely some yeast in suspension. These pours ...
1
vote
2answers
64 views

High F.G. Pros and cons of fixes

I think I know why my F.G. is so high, but I would like to know what are my options to try and fix it and what are the pros and cons of each. Below is my recipe and readings during mash. the ...
2
votes
1answer
59 views

Time lapse, adding yeast a week late

After getting my grape juice in a bucket, I added the sugar and wild yeast killer. Didn't have the yeast to add before sealing it up. Checked the next day, it has a purple foam that collected on top. ...
4
votes
4answers
53 views

Crusher/Destemmer care: Chain maintenance

I want to take care of my crusher/destemmer and am noticing I washed off all the grease from the chain. What lubricant can I put on that chain before I pack it up for next year? Bike chain lubricant?...
2
votes
2answers
78 views

Bottled a Belgian ale not carbonating

I used white labs abbey ale yeast - fermentation went well and flocculated quite a bit. I then bottled straight from primary. I noticed that not a lot of yeast went into the bottles which hasn't ...
2
votes
2answers
63 views

How long can you wait till you add the proper yeast

I crushed my grapes added 5 lbs sugar and a wild yeast killer pectic enzyme. I haven't got the yeast for the correct grape wine process. It's been 6 days. The temperature has been maintained around ...
1
vote
1answer
66 views

My youngs pale ipa came out flat and quite dark

Any insight is really appreciated as I'm quite confused. There was plenty of bubbling and fermentation appeared fine but when i opened the lid it came out very dark and flat. I know carbonation might ...
4
votes
3answers
80 views

Beer attenuates too much too fast

I am brewing with fermentis S-04 and from experience (three years ago) I know that this yeast is slow. This weekend I brewed a small batch and today the attenuation is 83% (according to the yeast's ...
2
votes
1answer
50 views

Is heady topper a NEIPA/ DIPA or both?

I'm from Australia so we don't really have good access to Heady Topper, Treehouse or Trilium NEIPAs. I have been looking at the heady topper clone on byo.com -https://byo.com/recipe/alchemist-heady-...
2
votes
1answer
15 views

Should I leave serving pressure on after carbing beer or cider?

I have been brewing for a number of years, bottling most of my beer. I turned to kegging my beer about two years ago. Mostly, everything is fine, however, recently while carbing a batch of beer I didn’...
1
vote
1answer
34 views

FRENCH COLOMBARD Won’t start fermenting

I picked up 6 gallons each of Cabernet Sauvignon and FRENCH COLOMBARD from a local vendor here in Providence,RI. I used red star dry yeast, the cab started fermenting almost immediately but it’s been ...
2
votes
1answer
61 views

How to fix too much water in wine?

I am making wine per this recipe http://www.farminmypocket.co.uk/home-brewing/recipes-home-brewing/elderberry-wine-recipe I quadrupled the quantities to give me 18L. At the point where I am supposed ...
3
votes
1answer
29 views

Blending different apple varieties for hard cider (uk)

Has anybody experimented with blending different varieties of apple for "hard cider"? Locally I have an apple variety called "Blenheim Orange" and also an unidentified cider apple. Using just the ...
4
votes
1answer
67 views

Messed up West Coast IPA recipe, could dryhopping make it good?

My first batch, I followed a recipe using malt extract to create a West Cost IPA. The wording of the recipe made me invert the Hop additions... [Edit] Instead of: 2oz of Centinennial at 0mins left ...
7
votes
2answers
449 views

Why did I miss my high target gravity? By quite a lot. Is it just my brewhouse efficiency?

I cooked up my first Double IPA recipe over the weekend but have seriously missed the mark with the target gravity. So much so it most definitely won't be a Double. Target O.G. = 1.085 Actual O.G. = ...
1
vote
1answer
24 views

How to properly use the same coil of an HERMS setup as chiller?

I'm assembling an HERMS equipment and noticed that very few people use the coil as chiller after the boiling is over. Besides all the sanitation of tubing, lines, pump, etc..., is there any other ...
1
vote
3answers
78 views

Reducing the taste of yeast

How can I reduce the taste of yeast in my homebrew? Obviously filtering but are there additional options?
1
vote
1answer
25 views

How to detect channeling when fly sparging?

I was reading this question: Looking for ways to reduce trub And since I also fly sparge, I would like to know how to detect channeling in the grain bed? I always leave around 3cm of water over the ...
1
vote
1answer
41 views

Looking for ways to reduce trub

More specifically: Some time ago I switched from fly sparge to batch sparge. My motivation was that I noticed quite a bit of channeling on deeper grain beds with the fly sparge. Batch is quicker and ...
1
vote
3answers
35 views

Can I increase the carbonation of already-bottled beer?

I just made my first ever batch of beer, and it turned out great! The only thing is that my priming sugar calculation was slightly under what it should have been. I added 1/4 cup honey to a (finished ...
3
votes
2answers
127 views

Carbonation Disappearing

I made some burton bridge from a kit and secondary-fermented it in a 25 litre keg with a tap and a cap capable of taking a CO2 cartridge holder (none was fitted) I left it in our warm utility room (...
3
votes
3answers
46 views

Lager vs Ale a comparison

Would it be incorrect to say a Lager is a lighter (in flavor) beer that takes a long time to make, while an Ale is a heavier more flavorful beer that can be made in less time than a lager? Ignoring ...

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