Questions tagged [techniques]
Ways of using tools and tricks to accomplish a task. May refer to any portion of work during any stage in the brewing or fermenting process.
231
questions
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0answers
28 views
Champagne/Cider Remuage: Why not just place the bottle upside down (90 degrees)?
I'm making hard sparkling apple cider using the Champagne method (re-fermenting on the bottle for carbonation). This year I will try the full method of also removing the yeast lees from the bottle ...
2
votes
1answer
40 views
Bentonite AND Sparkolloid [duplicate]
I know from previous questions that you can use both Bentonite followed by Sparkolloid in the same mead. Am I correct in thinking the best process would be add bentonite, give a week, RACK OFF THE ...
3
votes
1answer
231 views
Hydrogen peroxide to remove chlorine from brewing water
just wanted to ask if anyone using 3% hydrogen peroxide to remove chlorine from your strike/sparge water? If yes how many ml/l or gallon?
Thank you.
2
votes
3answers
89 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?
3
votes
1answer
75 views
Very fine wax in Mead
Was given a 1/2 bucket of crystalized honey and so made Mead.
Used Champagne yeast, Original Gravity 1.092, Final Gravity 0.996.
My sort of problem is : there seems to be a 'sediment'. AT THE TOP!
...
2
votes
1answer
41 views
Is there any merit in doing gelatin fining multiple times?
I currently have a Belgian Blond in primary that I'm planning of transferring to a secondary vessel in order to dry hop.
I usually do a gelatin fining when transferring my beer to the bottleing ...
2
votes
1answer
54 views
Rinsing frozen red currants
I picked some garden grown red currants a good while ago and threw them straight in the freezer without washing them. I'm planning on making wine with them soon.
Most recipes I've read recommend ...
2
votes
1answer
2k views
Pressure Fermenting an IPA, how long and at what pressure?
I'm using a FermZilla Fermenter I plan on using a pressure fermentation method.
This will be the first time doing this I would to get some advice from those who have done this.
length of time under ...
2
votes
1answer
32 views
Adding Additional Pumpkin To My Porter
I'm brewing a extract Pumpkin Porter kit and just transferred from primary to secondary. I tasted it and I could taste the spices but was wondering if it was too late to pumpkin it up a little. Could ...
3
votes
1answer
74 views
Why has the Specific Gravity to Potential Alcohol conversions changed?
Ok, so I have implied but not said outright that I have been making wine for almost 30 years, but what I have also implied but not outright said is that there has been a break in that amateur ...
1
vote
3answers
117 views
What is the best wine filtering system?
As a hobbyist who produces at least 5 gallons a week of wine, what filtering system do you recommend? I am also looking at transfer pumps as well.
I am getting older and have torn rotator cuffs and ...
3
votes
1answer
84 views
has anyone experimented with using yeast hulls to supply sterols rather than oxygenating/airating their beer/wine/mead must or wort?
So this question challenges a lot Brewers assumption that yeast needs oxygen to reproduce. It just plain doesn’t. Yeast does use oxygen, but it’s a mighty and inaccurate over simplification to say it ...
3
votes
3answers
83 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 ...
4
votes
1answer
56 views
Using raw wheat in witbeers
Hi I am a brewer in the Indian Ocean Island of Madagascar working on a few recipes to hopefully start a microbrewery here. Our aim is to use as much locally grown fermentables as possible.
We would ...
3
votes
5answers
142 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 ...
1
vote
2answers
153 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 ...
4
votes
1answer
242 views
Using candles to take out oxygen in fermentation chamber?
If I leave a few lit candles in my fermentation chamber (chest freezer,) would it eat up all the oxygen without any adverse effects? I've seen people do this on a smaller scale but it creates a vacuum....
1
vote
2answers
446 views
Ginger Beer ABV from Bakers Yeast
I’ve made ginger beer a few times. I usually make it with just fresh ginger and raw honey. Usually the I get well less than 2% ABV.
This last week though I used a different honey, sourced from a farm,...
3
votes
1answer
278 views
Priming solution or add sugar to individual bottles?
From what I've read, it seems that the old technique of adding a given amount of sugar to each bottle for priming isn't recommended anymore. Instead, just about every source recommends boiling ...
1
vote
1answer
75 views
Can I still oxygenate 2.5 days in?
Brewed a 1.100 SG stout, fermentation has been steady but slowed noticeably about 24-36 hours in. Wondering if aerating again 2.5 days in could help, or is that too late?
5.25 gallon batch, 3 ...
2
votes
1answer
209 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 ...
5
votes
4answers
153 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 ...
5
votes
1answer
1k views
How to increase thickness in beer?
I've found myself becoming quite fond of "thick" and "juicy" IPAs and DIPAs. Beers with a viscosity to them that feels somewhat syrupy and leaving a great mouthfeel when drunk.
I want to brew my own ...
3
votes
4answers
155 views
Separating funnel
In chemistry there exists a conical base funnel for separating heavier fractions.
What i would like if anyone knows of one is a large version of this 1 gallon or larger.
Reason is that when siphoning ...
1
vote
1answer
120 views
How to use ( Super Kleer ) for the Beer !
How to use ( Super Kleer ) to clear the beer ... I purchased that but i didn't find a clear Direction to use it for the Beer ... Is it during primary or secondary !
Im planning to use it in the ...
2
votes
2answers
193 views
Brewing with Squash Guts
So I'm very new at brewing and I'm looking to make a gift for my father. We have a small farm where we peel a lot of squash and cube it, leaving behind a lot of squash guts. I was wondering how I ...
2
votes
2answers
309 views
1st cider attempt, cat pee smell
I’ve been all grain brewing for a few years (40+ batches) and decided to try a cider for the family for the holidays. Followed recommendations in BYO mag using pasteurized pear juice and added SafeAle ...
8
votes
4answers
1k views
Starsan in double bubble airlock keeps getting sucked into fermenter - why and how to prevent?
I did a brew on Saturday and cooled, got in the fermenting bucket and added yeast, added starsan to the chamber in the double bubble airlock and got it under the stairs. Ever since then, the starsan ...
5
votes
1answer
217 views
Ideas about clearing a clogged collection ball on conical fermenter
I am preparing a heavily dry hopped beer. So far I have added my home grown yeast on brewing day with multiple hops. I have dry hopped twice again, and am at the final dry hop 5 days before bottling....
1
vote
3answers
289 views
Step by Step homebrewing from extract - need verification and clarification
I am sorry for the long thread, but I am digging the net for few days now and did not find such a "tutorial", so I will built my own and want to share it.
I will be happy you comment/correct me, and I ...
6
votes
2answers
476 views
Cold Crashing techniques
I have very nearly mastered the clarification process but still wish to control the timing of flocculation more consistently. At what point/stage is cold crashing most efficient?
2
votes
1answer
66 views
Think about doing a Lager
My thought process is to get fermentation started, then once the first two days of fermentation has completed. Filling a cooler with ice and water. Then submerge the little Brown Keg (Mr Beer Keg). To ...
3
votes
3answers
324 views
Viscosity of a Russian Imperial Stout
How can I increase the viscosity of a Russian imperial stout?
I've heard of making boils longer
Use oats,
What do you recommend?
Thank you so much!
Regards, Erik Dobrychtop. Cya o/
6
votes
3answers
213 views
What are the essential data one should collect when brewing beer?
guys, I just started homebrewing and I want to know what are the essential data one should collect when brewing beer other than hop schedules and gravities.
What additional statistics do you suggest I ...
3
votes
2answers
104 views
Should the wort be boiled?
We bought a hard root beer kit--we are new to this--a friend says not to boil, the kit has boiling instructions. Is it necessary to boil to make beer?
2
votes
1answer
591 views
whirlpool/ hop stand duration and temps
I've been using hop stands for all of my beers, but they all have been slightly different. I was wondering what you guys would recommend in terms of when to add the hops (at what temperature) and for ...
2
votes
2answers
210 views
Cannot avoid boil-over without turning down heat
I've been all grain brewing for a couple years (23 batches), and can't figure out why my last two brews simply would not get through the hot break stage of the boil. Every time I tried to get through ...
1
vote
1answer
2k views
Whirlpooling vs. Flameout (Knockout)
I'm new to adding different hop additions after the boil. I'm not sure of the difference between recipes that cite add hops (whirlpool) and add hops (flameout). What's the difference? With flameout ...
4
votes
2answers
77 views
Laboratory Scale beer Production for Microbiology and sensory evaluation
What is the easiest and best way make opaque beer in the lab? The beer has to be made in such a way that it will be able to be tasted. Besides using hops what other alternatives could I use for me ...
4
votes
2answers
2k views
Will Potassium Metabisulfite prevent store-bought Grape Juice from fermenting?
There's a store-bought grape juice that I'm interested in
lacto-fermenting (i.e. no yeast, only bacteria, anaerobic ferment, etc) but I recently discovered Potassium Metabisulfite is added to "enhance ...
1
vote
2answers
575 views
Mashing&Sparging in a single vessel
My brewing buddy has made a move toward grain brewing with the purchase of a brewing pot equipped with a thermometer, false bottom, and screen in the false bottom with an attached valve. We can get ...
1
vote
4answers
2k views
Not enough wort after boil
I did a 5 litre brew yesterday, a California Common Beer, I did it as per the recipe, with the steep time and the 60 min boil, and I ended up with 2.5 litres of wort from a starting liquid of 7.37 ...
2
votes
3answers
258 views
Mojito beer help
I am trying to make a beer that taste kind of like a mojito to try. I am thinking of doing 4lbs 2row and 4lb wheat with a lb of molasses to get around 5% abv. I am just wondering what hops to use and ...
0
votes
1answer
515 views
Does High Sugar Concentration Inhibits Bacterial growth?
About a month ago, I started making a dairy-free drink with blended fruit (i.e. Strawberries, Raspberries, etc). I'd like to start lacto-fermenting these smoothies but a friend of mine insists that ...
1
vote
1answer
229 views
What are the “tails”?
While reading an article on home brewing the article said to keep the tails, what does it mean by tails? What are the tails?
2
votes
1answer
98 views
Can Lactobacillus ferment solely with table sugar?
I'd like to create an anaerobic ferment with just lactobacillus (i.e. no yeast), table sugar and water.
Is this possible or would I have to add anything else to help the Lactobacillus ferment?
4
votes
1answer
494 views
Why are some of my batches too sweet in the bottle, and can I rescue them?
I've had pretty good success brewing kits generally, but towards the end of last year I went on a mission brewing a few batches in fairly rapid succession. Unfortunately for me, most of the resultant ...
2
votes
2answers
386 views
What's the best method of storing yeast for 4 to 6 months in the refrigerator?
I've done a bit of research into different options of yeast storage and so far the least time consuming and most accessible methods seem to be:
Making a slant from a yeast sample taken directly from ...
2
votes
1answer
67 views
How would I go about creating a custom starter culture?
I'm interested in creating my own starter cultures.
I've found a few facilities which offer to create probiotic formulations, in exact amounts, by kg and density but I would rather start with a ...
8
votes
3answers
11k views
How can I minimize methanol/fusel alcohols in wine?
I just started home brewing, have studied up on the issues associated with methanol/fusel alcohols, and I'm wondering if there are certain practices that can be used to minimize non-ethanol alcohols, ...
