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.

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2answers
2k views

What are some popular methods for measuring boil and HLT volume?

Particularly during lautering and during a boil, I have a hard time keeping track of water/wort volume. What method(s) and equipment do you all recommend for accurately calculating liquid volume ...
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3answers
331 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/
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1answer
820 views

Steam sanitation of a stainless steel fermenter and bottles

Premise As a chemical engineering student, I tried my best to avoid any chemical at all (When they say trust me, you should never do so). As such, I resorted to steam to sanitize my fermenter and ...
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3answers
87 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 ...
3
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1answer
317 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 ...
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4answers
156 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 ...
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1answer
27k views

corn beer steps and suggestions using a home stove

I am planning to make corn beer, what are the times you would suggest for mashing? Is there a way to make it on a home stove? Has anyone got experience with that? UPDATE A friend already does corn ...
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2answers
5k views

Ale bottle conditioning temperature

For bottom-fermented beers the conditioning/storage temperature is crucial and supposed to be really low (32F / 0C). Is this the same for top-fermented beers or is conditioning / storage at higher ...
3
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1answer
283 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.
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2answers
742 views

When to dry hop a barley wine

I was planning on aging my barley wine in a carboy. Is it appropriate to dry hop upon transfer to the secondary for aging. Or would it be better to dry hop after I consider the aging process to be ...
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2answers
1k views

Pellets, Plugs and Whole Hops

Hops come in three formats pellets, plugs and whole-leaf. Plugs are whole leaf hops that have been compressed into a little cake usually 0.5 ounces in size. What are the ups and downs of using ...
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5answers
143 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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1answer
2k views

Brewing with Tonka Beans

I am planning a recipe with Tonka Beans. At what point should I add them and approx. how many? I know that vanilla is usually added after primary. Should I do the same with these or can I add them ...
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1answer
480 views

What's the difference between casking and kegging?

So this is how my last beer went: After about three weeks I threw it straight into a keg. It didn't taste great, but I figured it was still young and just needed more time to condition. A few weeks ...
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2answers
524 views

How much time should a warm-fermenting yeast strain sit at the high primary temperature?

I made a batch of braggot (~46% honey) a couple of weeks ago, and used the Duvel strain (a pack of Wyeast 1388 and a vial of WLP570). Pitched at 65 and ramped it up to 82 over the course of 7 days. ...
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1answer
201 views

Basic information on priming

I'd appreciate a little input on "Priming": How do you do it? Which sugars do you use? Do you use it for all your beers and if not for which ones?
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1answer
75 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 ...
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1answer
514 views

Controlling exothermic heat from primary fermentation with A/C cooling duct

In terms of brewing with Ale yeasts, I understand that fermenter temps can increase up to 10 degrees, or more, than the ambient room temperature. As a "cheap" method for keeping the temperature of the ...
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1answer
1k views

stepping up a yeast starter

I followed the instructions in Palmer's "How To Brew" (along with some modifications from a Jamil interview that I heard), for getting a yeast starter going. It is now sitting on my stir-plate, with a ...
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1answer
302 views

Grains for Mashing and Grains for Steeping

Does anyone have a list they care to post that lists the "must mash" and "steepable" grains? Might be nice content for the site overall.
3
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1answer
278 views

Single stage/ two stage for all grain?

I into my 3rd generation of homebrew ideology and need some input. At first, I was a dedicated workhorse of the early microbrew scene, constructing a a welded stainless 10 gallon outfit in my ...
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1answer
79 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! ...
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1answer
89 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 ...
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2answers
829 views

Checking for CO2 leaks

If you have an at home draft system, how do you check for leaks in the CO2 side of the set up? How often do you need to check for leaks?
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1answer
473 views

What is a swamp cooler?

What type of equipment do you need to build one? How do you use it? What are the realistic expectations of using one?
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2answers
592 views

Open Fermentation Process

Can open fermentation be done simply by putting the fermenting beer in a bucket carboy and covering it with foil? The purpose of the foil would be to just keep airborne contaminants from falling into ...
3
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1answer
571 views

force carbonating a scotch heavy ale

I am brewing a scotch ale currently and haven't been able to determine how many volumes of co2 that it should have? also, what pressure should I put the beer under to carbonate to that many volumes. ...
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7answers
16k views

Infusing a beer with grapefruit

I was recently at a beer festival and one of the breweries (Fulton) had a delicious pale ale that had been infused with grapefruit. I asked the brewer how they did it and he told me that the night ...
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3answers
95 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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3answers
447 views

Experimenting with primary-only and primary-secondary fermentation

We have a batch of beer that has been in primary for about a week and we are getting ready to rack to a secondary fermenter. We want to experiment with the difference between doing primary only and ...
2
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2answers
216 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 ...
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3answers
263 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 ...
2
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3answers
539 views

Is juiced Ginger root fermentable?

I occasionally use a juicer to make Ginger root juice (which is quite strong) but lately I've also considered lacto-fermenting this juice. Which leads me to my question:How fermentable is juiced ...
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2answers
336 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 ...
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2answers
196 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
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2answers
413 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
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1answer
384 views

Does kegging require a fridge

I was planning on building myself one of these for the summer: http://www.homebrewtalk.com/f51/portable-igloo-cooler-kegerator-172047-post1990392/ I currently bottle all my beer and don't own any ...
2
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1answer
43 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
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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 ...
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1answer
2k views

Side effects of home brew

I have kegged my last two batches...an IPA and a Stout. First batch was sanitized with Star-San. I experienced very uncomfortable side effects: headaches, muscle aches, and a sense of fatigue. So for ...
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2answers
1k views

Advice for filling a carboy

I'm fairly new to brewing, I've done 3 kits so far. Last time I brewed in a 23 litre, glass carboy but I found getting the malt extract into it really difficult. The only way I managed to do it was to ...
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2answers
473 views

Should steeping grains be crushed differently than mashing grains?

Looking at the process for steeping grains I see that it omits a vorlauf. Would crushing steeping grains in the same way as mashing grains produce too much fine particulate? Should wort from ...
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2answers
695 views

How to treat Brettanomyces for secondary fermentation?

I'm wanting to add some Brettanomyces lambicus to an old ale after it has been moved to a secondary fermentor (it should be in the 7-8% ABV range at this point, and the primary yeast will be Wyeast ...
2
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1answer
746 views

Brewing a braggot.

How much honey do you need to put into a beer recipe before you can really call it a braggot? I am sure the taste is largely subjective. I want to brew a beer with 1/3 Honey, 1/3 2-row, 1/3 wheat. I ...
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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 ...
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2answers
396 views

What are the effects of storing unboiled All-Grain Wort at sub-lager temperatures?

Obviously it is better to immediately boil the wort when it is freshest, giving any wild yeist or bacteria as little time as possible to grow and contaminate the product. It is also a well ...
2
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1answer
55 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 ...
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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 ...
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1answer
603 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
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1answer
99 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?