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A fermented beverage where the majority of the fermentable sugars are derived from malted grains via mashing.

8
votes
4answers
I brew ten-gallon batches of beer split into two fermentors. The last batch that I kegged had one infected fermentor, while one remained uninfected. One bucket showed a white powdery substance … covering the remnants of the krausen, as well as an oily and whitish film on the surface; the other looked normal. I understand that there are only a few organisms known to grow in beer. Is there a way …
asked Aug 16 '11 by Dustin Rasener
17
votes
3answers
The conventional wisdom in homebrewing has been challenged in recent years. This wisdom held that a beer should be transferred from the primary fermentation vessel to a secondary one after 7-10 days … . In recent years, many homebrewers have advocated for leaving the beer in primary until packaging, rather than racking to a secondary fermenter. What are the advantages and disadvantages of the …
asked Sep 10 '11 by Dustin Rasener
1
vote
2answers
I have a friend who is allergic to sulfites in wine, so he sticks to drinking beer. I use campden tablets to dechlorinate my water, at a rate of one tablet per 10 gallons. How much sulfite makes it into the final beer when treating water this way? How does it compare to sulfite levels in wine? …
asked Oct 1 '11 by Dustin Rasener
10
votes
5answers
Summer brewing means warmer tap water, which means that my immersion chiller can only cool the wort to about 75 degrees. I typically cool the wort to 68 degrees before pitching. I have a fermentatio …
asked Jul 6 '11 by Dustin Rasener
6
votes
4answers
In Brewing Classic Styles by Jamil Zainasheff, many of the recipes call for LME. Often, the amount is 0.5 lbs or similar, particularly of things like Munich extract. I typically brew all-grain, but …
asked Feb 16 '12 by Dustin Rasener
9
votes
2answers
The common wisdom I have known is that cooling, warming, then cooling beer again would cause it to "skunk." I now know that skunky flavors are typically the result of exposure to light, not … temperature cycles. Are there detrimental effects to cooling, warming, then cooling beer again? What is the effect of multiple cooling and warming cycles? …
asked Sep 26 '11 by Dustin Rasener
7
votes
1answer
I have read that whole hops impart less bitterness than pellet hops by weight. I have used pellet hops for all of my brews thus far. I have a recipe that I am happy with, and I want to switch to usi …
asked Jun 28 '11 by Dustin Rasener
6
votes
2answers
I have a beautiful chart that shows the level of various hop oils in different hops, as well as their typical alpha acid percentages. Where can I find the raw data that would go into a chart like thi …
asked Jun 29 '11 by Dustin Rasener
9
votes
3answers
I would like to create a recipe (or recipes) that is fairly cheap and will serve as a session beer that I can drink when I just want a beer in the evening, and I'm not particularly choosy about what …
asked Oct 13 '11 by Dustin Rasener
5
votes
1answer
I would like to brew Jamil's Dry Stout from Brewing Classic Styles, which calls for "British pale ale malt," but I happen to have about 75 lbs of 2-row malt already, and I would like to use it. Can I …
asked Jan 27 '12 by Dustin Rasener
4
votes
1answer
This is a follow-up to this question: Long cooling before pitching -- read that for background. I aerate to add oxygen to my wort by pouring back and forth between buckets. If I wait before pitching …
asked Aug 15 '11 by Dustin Rasener
10
votes
3answers
I am planning to age a big Russian Imperial Stout for about a year. I understand that during this time, the bitterness imparted by the hops will dissipate. If I want to maintain a balance, I'll nee …
asked Sep 1 '11 by Dustin Rasener
4
votes
2answers
I have a Russian Imperial Stout that I want to age for a full year. I currently have it in kegs, uncarbonated. I like to bottle from kegs that have been force carbonated due to the lack of sediment …
asked Nov 25 '11 by Dustin Rasener
6
votes
3answers
While racking beer to kegs today, my autosiphon started leaking air. Bubbles started at the bottom, and went throughout the tube. I assume that this is due to a poor seal between the pump portion …
asked Sep 14 '11 by Dustin Rasener
5
votes
3answers
Many of the high-gravity commercial beers I taste end up coming off as boozy. What kinds of ingredients or processes will limit this flavor? I want to brew a big beer, perhaps in the 1.100 neighborhood, but I'm concerned about boozy flavors. …
asked Aug 23 '11 by Dustin Rasener