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2
votes
1answer
28 views

Suggestions on how to deal with infection?

When I was about to leave this morning, I noticed that one of my carboys has this white mold growing on the surface. In 8 years of homebrewing, this is the first time it happens. This is a braggot I'...
3
votes
1answer
20 views

How to calculate ABV% with step feeding

I would like to make a high ABV mead, and plan to divide the honey into 3 or 4 increments for the yeast. This has to be done so that the yeast are not under stress from osmotic pressure. However, I ...
1
vote
1answer
74 views

How am I (accidentally) making low alcohol beer?

I seem to be the king of low alcohol beer! I have just brewed the “Make Your Own American IPA” from the Range. It started fermenting (quite aggressively) within a day. I left it for approx 14 ...
0
votes
1answer
30 views

Is it possible to transport Star San in checked in luggage?

I wonder if it is possible to transport Star San in checked luggage for an intercontinental flight? I plan to buy a couple of bottles in the US and fly back to Europe and I wonder if it's possible.
5
votes
3answers
40 views

How to do alpha-amylase conversion first and beta second?

I know the alpha-amylase enzyme works between 66-71°C (150-160°F) and beta-amylase between 55-66°C (130-150°F). But, beta uses the dextrins produced by the alpha enzyme activity. I want to produce a ...
4
votes
3answers
34 views

How to approximate when half the sugar has been fermented

The EC-1118 datasheet suggests a procedure wherein you pitch the full amount of yeast in 10% of the total volume of your liquid, and let it ferment until approximately half the sugar is used up, and ...
3
votes
2answers
57 views

My newly bottled beer was in <40 degree weather for 6 hours; is it ruined?

I went to the store where I'd taken a beer brewing class, bottled my beer, noted her instructions about keeping it at 70 degrees in my house, and then merrily went on my way for another five hours ...
4
votes
1answer
52 views

Can I reuse a bottle that had a sour lactobacillus beer in it?

I had a very nice sour beer that had lactobacillus in it and was wondering if I can clean and reuse the bottle? I have not made any sour beers yet but I've read you should keep separate brewing ...
4
votes
1answer
28 views

Check My Degrees Plato Calculations

I'm putting together my own brewing calculations spreadsheet to develop a good understanding of the ins and outs of building a beer recipe. For my malt/mash calculations, I've chosen to use the ...
3
votes
2answers
65 views

Hop stand Vs 0 min boil

I have just started my grainfather journey and have been looking at some of the recipes. My question is I can see some that have 0 min boil and some that have hop stand. Can anyone tell me if there is ...
4
votes
1answer
89 views

How does one make vodka from potatoes

I ask this as a Russian born person of which would like to show off to friends and family. As a Russian born US citizen who occasionally gets playfully teased about our stereotypes, I would like to ...
4
votes
3answers
77 views

How to measure starting gravity without a hydrometer

How would one go about calculating starting gravity without a hydrometer? I know that there is a way to mathematically determine this, which is what I'm looking for.
5
votes
1answer
47 views

Sour beer at home?

Newbie here. I know nothing about making beer. I love sours. Can you make sours at home? Is it too complicated compared to other beer making?
2
votes
1answer
63 views

Apple cider cloudy

I made my primary fermentation since 25 days ago SG was 1.100 ( bubbling was stopped since 2nd week), today I’m going to move the cider to secondary the Gravity is about 0.980 but the cider is still ...
2
votes
0answers
48 views

Bottling in Aluminum Coors Light Pint Cans?

I have several aluminum Coors Light Pint cans with screw-top caps. I haven't tried to bottle with them yet. Has anyone else successfully bottled in these cans? Thanks.
3
votes
4answers
84 views

Gravity goes down during cooling

Brewing with Grainfather system. Gravity measured post boil at 1.068. Gravity measured post cooling and transfer to fermenter @ 1.058. How/What could cause this?
3
votes
1answer
43 views

How does “clearing” beer affect flavour and mouthfeel

So Im brewing a Mango Lassi Milkshake IPA. One of the things I forgot to do while boiling was to add my Irish moss. I was looking up alternatives on what I could do, where I found out things such as ...
3
votes
1answer
104 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
1answer
79 views

Cold crash amount of CO2 sucked into fermenter

I plan on ussing a bag/balloon filled with CO2 attached to the fermenter when cold crashing. I want to calculate how big this bag needs to be. Assumptions: Fermenter Volume: 30l (23l beer) Room Temp:...
4
votes
2answers
316 views

Still, un-bubbly cider after priming and left for 3 weeks at room temperature

This was the first time I primed my cider when bottling for carbonation. I exclusively wild ferment and press my own apples. I added what I think was enough sugar (ca. 120 g for 25 L), and bottles ...
2
votes
1answer
40 views

Adding hops when krausen is still high

One of the recipes I am following requires half of my dry hops to be added when the krausen is high. I always assumed that adding dry hops then would mean that there is loss in aroma. I was wondering ...
4
votes
1answer
74 views

Accidentally added yeast in first 24 hours

I am making plum wine. The recipe said mash the fruit, cover with water, add a campden tablet and pectinase and leave for 24 hours before adding other ingredients. I through the yeast in at the same ...
4
votes
2answers
90 views

Re-use my harvested yeast from primary after secondary finished on acetobacter

I was brewing a sour beer with Brett Bruxelensis, when my primary finished I harvested the yeast. The beer was fine. When I subsequently added it to secondary with raspberries I ended up with vinegar ...
1
vote
1answer
30 views

Drying Sloe Berry at home

I am trying to brew GIN at home with wild Sloe berries. How to dry sloe berries without losing it's useful fungal coating for sloe GIN?
3
votes
1answer
70 views

Different appearence of liqueur after aging

Last year I have made walnuts liqueur, or nocino in Italian. From the single batch I have obtained 2 liters of liqueur, which I have bottled in dark beer bottles and left to age in the same, dark ...
4
votes
1answer
75 views

When Lagering outdoors

Can you lager outdoors, in the Winter as long as you keep the beer out of the light? I don't have the means or the containers needed to Lager.
3
votes
2answers
81 views

All Grain Brewing

I have never done an all-grain recipe, was thinking about trying one. My question is does the Mash replace the DME? Also, I would think that the rest of the process of the brewing, would be the same.
4
votes
1answer
54 views

When using an electric brew kettle

Is it good practice to let your Wort cool overnight, then pitch your yeast in the morning. I have heard, there are 2 schools of thought that might affect the taste of the beer. Also, could ...
2
votes
1answer
46 views

Peroxyacetic Acid availability

tl;dr Do you know where to buy, food contact PAA in packaging ≤5kg and concentration ≤5% ? I was going to buy Peroxyacetic Acid that already have long history of use has been approved by EU, but it ...
2
votes
3answers
55 views

Starsan- overly ambitious krausen in airlock

I've recently switched to Starsan from B-brite, and have had, shall we say, very tenacious krausens. I know that the Starsan foam isn't harmful to the beer, but it's foaming up in the carboy to the ...
2
votes
1answer
42 views

Bottle a beer that was stuck at fermentation?

6 Months ago I attempted a KBS Clone. Beer uses chocolate, coffee, bourbon soaked oak. I got 1.090 OG and got stuck at 1.032, but it tastes really good (Can chocolate make it appear higher?) It's ...
3
votes
3answers
80 views

Stuck fermentation, more yeast?

I have a 2.5-2.75 gallon batch of Amber beer. I brewed it using the biab method. It's been in primary for about 2 weeks. 5 days ago the hydrometer reading was 1.030 and 3 days later it was 1.030. The ...
1
vote
1answer
59 views

What can cause color loss in a finished beer?

I made an American Brown ale that turned out very dark brown. I opened the last couple of bottles a month or so apart after most of the batch. The color seems to have faded to a significantly lighter ...
2
votes
1answer
37 views

Sugar lager/cider brewing

What, if any, is the difference between brewing sugar and priming sugar?
1
vote
1answer
126 views

Cold Crashing Mead. Need help with details

How long should I cold crash a mead for? Is it possible to get haze in the mead from being cold crashed too long? The yeast is 71B, and it is one gallon. I had to take the airlock off to put it in ...
0
votes
1answer
64 views

Can the Mash get cold before I add yeast?

I'm brewing two batches of grain mash, since im using a small pot. Anyways, half is cooling outside right now, the other half is on the stove, I plan to combine the two afterwards then get it to 70°...
2
votes
2answers
101 views

Fruit flies in airlock led to contamination

I have some mead and cider going, and left for a month. When I returned there was a layer of white mold that ive heard referred to as air mold. I think it is because fruit flies got in the airlock and ...
4
votes
1answer
96 views

Beer kits: why/when would there be no need to cook the wort?

I made beer from malt extract a couple of times with satisfying results. I had been reading a lot about it upfront and practiced what I had learned. This meant ignoring the instructions that came with ...
3
votes
1answer
49 views

Bottling Advice

I am bottling my first wine soon. However, I am not sure if I should invest in a winged corker, or a floor corker. What are the pros and cons of each, and which should I invest in?
2
votes
1answer
118 views

How to calculate alcohol content after freezing beer (Eisbock)?

I experimented with turning a regular bock into an Eisbock. My bock had an OG of 1.088 and a FG of 1.014 (for an abv of ~9.5%). I froze that bock to varying degrees, and pulled the unfrozen liquid ...
1
vote
1answer
49 views

Will this work?

If I make 1.25 gallons of mead with Lalvin 71B, and put half in one gallon carboy for secondary and half in another gallon carboy. To fill the carboy I will use fruit juice or fresh fruit, possibly ...
1
vote
1answer
30 views

Force carbonation function

Does anyone have a formula for forced carbonation level (dissolved CO2) as a function of beer volume, temperature, CO2 psi, and time? I assume that this function would be logarithmic with respect to ...
1
vote
1answer
64 views

Cold crashing and priming for carbonation, does that work?

My wild fermented cider from freshly pressed apples has been on the carboy for almost one and a half months now. Cider is cloudy and there's still some very, VERY occasional airlock activity (once or ...
1
vote
1answer
73 views

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 ...
2
votes
0answers
58 views

Using Refractometer to measure Carbonation Level

I use a Refractometer when I brew mostly for the boil off phase of an all grain batch. This helps me make sure I get to the exact FG I want for the specific type of beer. It works well and I don’t ...
0
votes
1answer
58 views

does my ginger bug have mold?

My ginger bug had been 3 days bubbling and fizzing, but now it's stopped bubbling and smells too much of fermented ginger, can somebody help me? please? I need help urgently.
3
votes
1answer
69 views

How to make an optimal fermentation for ginger beer with ginger bug

I'm trying my first batch of ginger beer and decided to make it with ginger bug. What I want to achieve is a bit sweet ginger beer with max alcohol my ginger bug can handle, I read somwhere it is 4-5%...
4
votes
3answers
74 views

All Grain vs Dry Malt Extract

Please, what are the major differences between brewing with all grain versus brewing with dry malt extract, besides the amount of time?
1
vote
2answers
87 views

First Time Brewer: Skipping secondary fermentation, bottling and a few other questions

I'm brewing my first batch of home brew, 'Hank's Hefeweizen' from Norther Brewer (extract). The instructions say 2 weeks primary, 2 weeks secondary, and 2 weeks bottle conditioning. I did not check my ...
1
vote
1answer
67 views

Under OG, and only 3 days fermentation

So, I'm brewing an all-grain batch of the Rogue Chocolate Stout Clone based on this recipe (https://www.homebrewersassociation.org/homebrew-recipe/rogue-chocolate-stout-clone/). I divided the recipe ...

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