13 votes
Accepted

Diluting beer after 11 hours of fermentation. What to expect?

You can safely dilute at any stage. Contamination is probably the biggest risk. But just takes basic sanitation practices to avoid. Oxydation: Really only an issue if 50% or more of the alcohol is ...
Evil Zymurgist's user avatar
8 votes

Diluting beer after 11 hours of fermentation. What to expect?

Regarding contamination, if you boil the water you are using to dilute and let it cool in a sanitised pot, then add it you should avoid bacterial or wild yeast contamination. At that OG (1080) don't ...
Mr_road's user avatar
  • 7,048
7 votes
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Lager vs Ale a comparison

Yes, this is incorrect. You are actually conflating a couple of things, which can be all used in combination, and all of these combinations can be true. These are flavor, fermentation and time to ...
chthon's user avatar
  • 3,655
6 votes

Making a strong belgian ale

Mistake 1, really doesn't matter all will be fine. You may end up with a little more bitterness extraction, but is has been reported that FWH can lead to a more mellow bitterness. I really would not ...
Mr_road's user avatar
  • 7,048
5 votes
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Cidery or wine flavor after bottle conditioning ale

I saw that "cidery due to too much simple sugar" issue mentioned in a few places, but for some weird reason I haven't experienced it, even though my bottling procedure always includes table (cane) ...
Roman's user avatar
  • 1,498
5 votes
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Unexpected flavours after bottle conditioning

Bottle conditioning, not to be confused with bottle aging, is only for natural carbonation. You want to use a monosaccharide sugar like powdered corn sugar so it's easily and completely consumed by ...
Evil Zymurgist's user avatar
4 votes

Recipe simply calls for caramalt

Caramalt is its own thing: https://bsgcraftbrewing.com/simpsons-caramalt https://bsgcraftbrewing.com/crisp-cara-malt-15-25-kg It typically comes in around 15°L, so any crystal/caramel malt in that ...
Franklin P Combs's user avatar
4 votes
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Should I stir the fermentation?

Two weeks doesn't seem like an inordinately long time for a true double IPA. Also depending on the OG 1.019 might be the bottom. As this was an extract beer I'd be surprised to see a double IPA go ...
brewchez's user avatar
  • 36.2k
4 votes

Adding extra ingredients/flavouring: what stage should I add?

I always recommend adding non fermentable flavorings as close to packaging as possible. This helps prevent that flavor and aroma from getting "blown out" by fermentation.
Denny Conn's user avatar
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4 votes
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Adding extra ingredients/flavouring: what stage should I add?

I would add the ingredients in late fermentation. When there is plenty of alcohol, minimal co2 blow off, but still active yeast. This will allow the yeast to consume those sugars, dominate the culture ...
Evil Zymurgist's user avatar
4 votes
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Any hop recommendations for a single hop PA out of these options

For an American Pale Ale, I'd stick with American hops. Saaz is the classic Czech Pilsner hop, Hallertau is a German noble hop. If you use those, you may end up with something between a Pale Ale and ...
Robert's user avatar
  • 1,266
4 votes
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Didn't reach expected FG. Should I postpone bottling? Also: It looks weird!

That beer definitely needs more time. It's likely that the periods of lower temperature slowed or potentially even halted fermentation, and the sweet smell you describe is probably unfermented sugars ...
Luke's user avatar
  • 56
3 votes
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Best yeast for bottle conditioning

In theory all strains could be used. One thing to watch out for is the attenuation level of the yeast, you don't want the new yeast to ferment more sugars than its primary predecessor. On top of the ...
JesseB1234's user avatar
3 votes

Diluting beer after 11 hours of fermentation. What to expect?

At what gravity did it started and what was it when the water was added? If the fermentation only just started and still has a long way to go, oxidation would most likely not be a problem. Also the ...
JesseB1234's user avatar
3 votes
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Brewing with chili pepper

There are many commercial examples of beers using chilli peppers. Most chilli beers tend to be dark ales, like porters and stouts. The roasted flavor of the malts pairs really well with chilli flavor ...
Evil Zymurgist's user avatar
3 votes
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Controlling fermentation temperatures

I live in the south of England where it has recently been even colder than "oop North". At this time of year I go with the seasons and brew the year's supply of lager(!!!). Its perfectly lagered and ...
barking.pete's user avatar
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3 votes
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What makes a beer syrupy in texture?

Using today's highly modified malts, mash temp makes a lot less difference than it used it. I'd say it's the rye. I have made many, many rye beers and as the % of rye rises, the beer gets a thicker, ...
Denny Conn's user avatar
  • 33.4k
3 votes

What makes a beer syrupy in texture?

Generally the temperature of the mash can give a thicker consistency to the beer as you move from 63-68 degC for you mash temperature the high you go the more dominant alpha-amylase will be. This ...
Mr_road's user avatar
  • 7,048
3 votes

Wine or cider yeast for ale

Its pretty safe to say that the yeast is dead. If you can keep the wort sealed and cool at room temperature you should be fine waiting for the ale yeast. However adding the wine or cider yeast may ...
tbiss1252 's user avatar
3 votes

Any hop recommendations for a single hop PA out of these options

If I were to choose only one hop for an APA, it would be Centennial, similar to other hops specifically used for an APA, a little less “grapefruit” notes then Cascade, but still fruity with some pine ...
Tony's user avatar
  • 502
3 votes

Increase carbonation in home brewed beer?

It's only been one week? Wait another week before trying another bottle. It often takes 2 weeks to carbonate in my experience. If that doesn't work, maybe you didn't use enough priming sugar. You ...
dmtaylor's user avatar
  • 3,415
3 votes

Last bottles are extremely cloudy in my first homebrew bottling

It's safe to drink. There are plenty of articles that claim that yeast is actually healthy (e.g., healthline.com, webmd). It may not taste great and look too cloudy. If that bothers you, you can try ...
Robert's user avatar
  • 1,266
3 votes

Looking for a 1 gallon Pineapple Pale Ale recipe

OK, here goes... First off, do you really want to make just one gallon? Rethink that, I would suggest a minimum of 3 gallons (for big beers), and 5 for typical strength (like a Pale Ale). What if ...
Olias Sunhillow's user avatar
2 votes
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Pumpkin Ale Slow Fermentation

11 cans is a lot. Pumpkin is also mostly starch so adding it in the boil probably did give you some flavor, but mostly a starchy mess as you indicated. You didn't mention it but I would suspect you ...
brewchez's user avatar
  • 36.2k
2 votes

Should I stir the fermentation?

Stirring won't hurt it. US-05 is not generally problematically flocculent so you shouldn't have to though. If there is still a cap of kraeusen on your beer, it's still fermenting so I'd probably leave ...
Freedom Francis's user avatar
2 votes
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Looking for yeast with dry flavour to pair with Nelson Sauvin

What style of beer are you planning to brew with it? I suggest picking a yeast acording to this style, not so much the hop variety. Belgian beer styles are usually quite dry, patially due to the ...
JesseB1234's user avatar
2 votes
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Cold crashing and risk of oxidation

This is a valid way to do it. There will be a slight amount of air and therefore oxygen sucked in, but not enough that I would worry about it.
Mr_road's user avatar
  • 7,048
2 votes

Best yeast for bottle conditioning

Any yeast you ferment the beer with is suitable for bottle conditioning. Pitching more yeast for conditioning is for when something went wrong. There should be plenty of the original yeast still in ...
Evil Zymurgist's user avatar
2 votes

Making a strong belgian ale

1. Hops before boil This won't be an issue if the recipe calls for them to be a 45min+ addition. 2. Yeast pitch If the recipe calls for two, then use two. Most yeast packs are intended for 5 ...
Evil Zymurgist's user avatar
2 votes

Controlling fermentation temperatures

Remember that yeast are living things and will regulate their own temperature as best they can. I've kept fermenters in rooms with an ambient temp around 18C and the yeast raised the fermenter temp to ...
Tom L's user avatar
  • 141

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