Questions tagged [beer]
A fermented beverage where the majority of the fermentable sugars are derived from malted grains via mashing.
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Contaminated batch - what went wrong?
After a number of successful brews, I think I finally have a contaminated batch. I've always been good about sanitation (or so I thought) but I've steadily progressed from paranoid germophobe to a ...
3
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1answer
47 views
Over-primed for bottle conditioning. How many days to blow off carbonation before allowing to resume?
Alright, so I've gone and over-primed a 5 gallon amber batch when bottling. Surprisingly, there is limited solid information available so I figured I would ask for feedback and then post the results ...
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67 views
How to make Sweet beer
Can anyone help please if I add honey at the bottling stage will this add more sweetness and what sweeteners are non fermentable?
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1answer
73 views
Dark liquid floating in secondary fermentor
I started the fermentation for a pale ale two and a half weeks ago, dry hopped it five days in and then racked it four days ago. The trub has fallen to the bottom and I just noticed a dark layer of ...
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3answers
37 views
Graham cracker beer or wine
How does one go about making a beer or wine with a graham cracker taste?
I was thinking cracked wheat berries and sweetened with honey, but I also heard hefty
Amounts of wheat germ and wheat bran are ...
2
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1answer
75 views
Fermentation time for APA with 1.080 OG
I brewed my first batch (APA) and while boiling I lost way too much water which resulted in higher OG. Expected was 1.050 but I got 1.080.
I added Safale US-05 (1 pack) and left it to ferment at 20°C (...
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2answers
143 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....
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5answers
74 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 ...
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2answers
56 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 ...
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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).
...
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2answers
94 views
Brewing with Pico C results in way too much yeast flavor
When I brew according to the instructions by the picobrew in my pico C the resulting beer has way too much yeast flavor. I already had 3 batches and all of them have this problem.
Edit:
After getting ...
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1answer
58 views
Pitching kombucha starter instead of yeast
My friend recently gave me the idea of making a kombucha-inoculated beer. Having never done it before, the principle seems fairly straightforward to me (this is my own guesswork):
Ferment kombucha as ...
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1answer
71 views
homebrew beer pasteurization?
I finnish my beer its fully carbonated and bottled on 22 oz bottles (co2 comes from priming sugar)
now.. can start the pasteurization process ?
or that only will work with forced carbonation beer ?
...
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1answer
87 views
Is it necessary to pasteurize frozen juice concentrate used for brewing?
For my ciders, I've always either pasteurized the juice when I've started with fruit, or else used pasteurized bottled juice.
It seems to me that frozen concentrate should be a quick & dirty (...
2
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2answers
84 views
After I eat some foods beer tastes weird?
I'm an obsessive home brewer. So I'm always trying to critically evaluate the flavour of beers I make with a view to constantly improving their quality. In particular I am searching for off-flavours, ...
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1answer
60 views
Remaining ginger bug
This is the first time I will make a ginger bug and the process seems very simple but my question is. How long can I keep feeding my ginger bug and if I will be using that bug to make ginger beer ...
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1answer
44 views
Estimating residual sugars in a beer recipe
I'm finally taking a stab at formulating my own beer recipe. What I'd like to achieve is something dark and chewy, but not overly sweet.
I've been playing around with the recipe tools on ...
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1answer
81 views
Why do my spice flavors disappear when my beer is chilled?
I recently brewed a second batch of Christmas ale, which was spiced with cinnamon, ginger, clove and nutmeg. I put a bottle in the fridge last night and tried it, but only a small amount of spice came ...
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1answer
40 views
Comparing Espresso Stout to a Coffee Stout
I'm curious to hear everyone's take on the differences that they perceive in an espresso stout vs a coffee stout. Is this something that you would classify as a widely different beer or very similar? ...
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2answers
46 views
How long would maple syrup beer be good for
Finally I am trying out my Maple Syrup Beer, its been sitting in the fridge in a glass keg for 2 months. First fermentation with brewing sugar and second fermentation with maple syrup. The beer ...
3
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1answer
106 views
Can I add priming sugar second time after beer turned out flat?
Bottled a batch of ale three weeks ago using bulk priming method. When there’s almost nothing left in a pale I’ve noticed that most of sugar didn’t dissolve staying at the bottom, which never happened ...
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3answers
709 views
Converting potato starch in to sugars for brewing
To my understanding the starches in potatoes need to be gelated before they can be converted into simple sugars. This process is done through boiling, my concern is that I will loose valuable sugars ...
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2answers
142 views
How many gravity points will explode a bottle?
If a difference of around 3 gravity points (between primed and final gravity) will carbonate a beverage (yes, depending on style), how many gravity points will make a bottle bomb?
No, I'm not trying ...
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2answers
173 views
Does carbonation increase hop aroma?
I'm on my first try at a hop-forward beer. I tasted my gravity sample last night after about 7 days in primary, expecting a nose full of juicy Cascade, and just got flat bitterness.
Should I ...
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1answer
687 views
What exactly is krausen (and why does this batch not have much)?
...and as a followup, how much should I care?
I've always used krausen presence as a rough indicator of fermentation vigor in primary. But my current batch hardly has any, with a few days at never ...
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3answers
113 views
Is an ice bath sufficient to quickly cool a small batch of wort?
I'll be brewing a small (1.5 gal) batch of beer soon, and in my quest for laziness efficiency, I was thinking of brewing in a smaller pot, rather than in my 7-gallon monstrosity. However, my ...
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1answer
91 views
Is there a benefit to a full 60 (plus) minute boil, as opposed to shorter boil/more hops?
The idea is pretty simple: bittering due to alpha acid isomerization is a function of boil time and quantity of bittering hops. Hence, it's quoted that from an alpha acid standpoint, a 15 minute boil ...
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2answers
46 views
Airlock Blow now no bubbles
Hi i am doing my first home brew.
after less than 24 hours the beer was coming through the water in the air lock.
i looked online and it said to change the airlock and put it back on i did this ...
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2answers
137 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 ...
2
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1answer
41 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 ...
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2answers
35 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 ...
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6answers
722 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 ...
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4answers
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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 ...
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3answers
80 views
Wine or cider yeast for ale
I'm a noob brewer and being distracted added boiling water to my yeast. I added cold water immediately however I'm afraid I may have committed yeastocide.
The only place I could think of around me ...
2
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1answer
83 views
Fermentation stops after a few hours, then resumes after half a day
Fermentation stops a few hours after pitching, and seems dormant for half a day, before resuming activity. This only happens in one out of two fermentation buckets, both pitched the same WLP400 (Wit ...
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4answers
122 views
Names for when you use hops
I have heard a lot about the different stages of hopping in the mash, but I have only heard the term dry hopping. Are there different terms given to the different stages of hopping, or are they all ...
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2answers
105 views
Brewing with tamarinds
For reference: tamarind. I recently saw this fruit at the store today and thought it smelled interesting so I investigated. I've decided to brew my very first batch of beer as a tamarind saison as a ...
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1answer
85 views
What yeast should I use to make a semi-sweet Ginger Beer with about 5% ABV
I want to make a semi-sweet (a little less sweet than Crabbies) ginger beer that is about 4.5 to 5.0% alcohol, and my plan was that in the end, I want it to be between 1.020 and 1.025 s.g.. Therefore ...
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1answer
71 views
How long to wait on Lalvin BM45 wine yeast in beer wort before giving up?
Brewed a 10 gallon batch of a saison wort at a super-dry mash temp (142-145 F). It's currently split between two conical fermenters, one of which has around 150 oz of a tart cherry puree. Rehydrated ...
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1answer
50 views
Beer has off flavor, sample taken while bottling tasted good
I brewed an IPA about 3 weeks ago. Everything went fine during fermentation and I've dropped a couple of hop pellets 4 days before bottling into the fermenter as I planned to do.
When bottling ...
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3answers
45 views
What to do with my (accidently) sour saison?
I have recently made a batch of Saison that turned sour. I'm having a hard time pouring it all down the drain, I thought about using it for cooking but I don't know what sort of recipes to look for.
...
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1answer
68 views
How to fill a Corny with Commercial Beer
It may seem odd that a Homebrewer wants to do this, but my last batch didn't go to plan and then my wife decided to invite our friends round for a BBQ this coming Saturday. I'd prefer to have ...
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1answer
72 views
Newbie… Question on halving a recipe
I'm planning on brewing a dead pony club clone, however I don't want to do the full 25L I'd rather do 10L or half it. So if I just half everything on the recipe e.g instead of 2.79kg of pale malt I ...
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3answers
83 views
How do old homebrews taste like?
I often come across guides on detecting off-flavors. But I never seen a guide on how to how to identify flavor caused by poorly aged beer, though I’ve come across plenty of home brews past it’s prime. ...
4
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1answer
333 views
Neem leaf instead of hops substitute
Can I use neem leaf for substitute of hops? Especially it's difficult to manage hops in our region. I found a lot of health benefit in neem leaf.
4
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2answers
620 views
Turbo Yeast for making wheat beer
I am a newbie for homebrew wheat beer making. I used the alcotec turbo yeast 24 express(distiller yeast) for the fermentation. But After 20 hours brew is stopping fermentation.
Can I keep it for the ...
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3answers
174 views
Where do I drill my homebrew fermenting fridge?
I just bought a freezer for use as a fermenting unit. How do I know where to drill my holes? Any advice greatly appreciated. I cannot see any specific advice on the net.
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1answer
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George Washington's beer recipe. Did he say “yeast”?
This journal is dated 1757.
Pasteur connected yeast to fermentation in 1856 (discovered what yeast does)
Historically bakers would take beer "waste" to make bread rise.
Also there are early ...
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3answers
2k views
Can I cold crash if I'll be bottle-conditioning?
I've seen cold crashing presented as a means of clearing beer by knocking much of the yeast out of suspension. But it seems to be a technique that's used by brewers who keg. Is there still enough ...
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3answers
2k views
Diluting beer after 11 hours of fermentation. What to expect?
Ended up with too high gravity wort. Since I was not prepared for this I didn't have enough sterile water to dilute the wort. I ended up pitching the yeast anyway and adding sterile water at 11 hours ...
