All Questions

1
vote
2answers
33 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 ...
0
votes
2answers
18 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
4
votes
1answer
41 views

Hops Wort Absorption

According to BYO malt absorbs roughly 1.04L of water per kg malt. Knowing this makes calculating things like mash and sparge water quite a bit easier. Is there a rough absorption rate for hops? I've ...
2
votes
1answer
37 views

cider stopped at 1.016! Is this ok?

So this is just my second year of home brewing cider from the apples in my property. Last year I had 16L and everything went as it should. Thus year though with a bumper crop I've ended up with 87L in ...
1
vote
1answer
44 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 ...
0
votes
1answer
27 views

Taking sample on primary

I've decided to brew my very first Lager, after some good results on my Ales. I did a proper research on methods to try a refined process, specially when it comes to fermentation schedules and ...
3
votes
0answers
202 views

Ginger bug problem

I have set up a 1 gallon brew using brewers yeast. I have also made my own bug starter and also purchased one. After 4 days my own starter is going well and smells very strongly of yeast. The ...
2
votes
0answers
54 views

Help identifying (and preventing) an off flavor

I have had a recurring off-flavor in my ales that I would like help identifying and preventing. The flavor is a yeasty flavor with some savory components. I have tasted it a few times in commercial ...
1
vote
0answers
2 views

How to use a Gay-Lussac hydrometer

Brewing (pomegranate) wine with a Gay-Lussac hydrometer at my disposal. Reading prior to fermentation was way below the deeper (estimate -30 GL) and floats at 10 GL after fermentation. The vinometer, ...
1
vote
0answers
36 views

why did we get lots of vine but way less harvest this year?

The area the hops are in is a raised bed that gets lots of sun. This summer has been very rainy, which I am wondering may have stunted buds. Also the bed has just been covered with stew and sand for ...
0
votes
0answers
8 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 ...
0
votes
0answers
36 views

Infection in beer?

I've read a few articles about this but I'm still a newbie so I wanted to know what people think about it. That small growth is the largest piece of growth I've ever had on one of my beers before. My ...