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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 ...
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10 votes
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How to get started with brewing at home

The best way to get started is to find out if you have a friend, co-worker, or other acquaintance who brews and is willing to brew a batch or two with you. This is ideal as you don't need to buy ...
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10 votes
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Beer blew up into the airlock. What's next?

Just clean it up and replace the airlock sanitizer fluid. If you have a second airlock just prep it and swap. If not just cover with sanitized foil while cleaning.
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10 votes
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Why do my spice flavors disappear when my beer is chilled?

It's a combination of human perception and physical science. Volatile compounds are less volatile at cold temperatures (physical chemistry), and the human nervous system is dulled or numbed slightly ...
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9 votes
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1 Litre bottles losing carbonation after opening

Yes, this is to be expected and perfectly normal - when you have a half filled container of beer, the carbon dioxide that's dissolved in the beer will come out of the beer to fill the space available, ...
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9 votes
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Interpreting single-infusion mash instructions with two temperatures listed

The first temperature is of the water you are adding while the second is the expected temperature of the mash after it has been added. So by adding 12.81 qt of water at 163.7 F to the grain (...
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8 votes
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Can I fix a higher than anticipated OG after primary?

Adding water after primary fermentation is possible and called high gravity brewing. Yeast produce more esters at higher gravity which is a disadvantage for most beer types, but often desired e.g. for ...
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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 ...
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  • 6,993
7 votes

Any People with Celiacs Tried Clarity Ferm?

Check out the 3-part article below. It details experiments using different amounts of Clarity Ferm on different styles of beer. The findings were that Clarity Ferm breaks down gluten nearly ...
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  • 329
7 votes
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Just finished fermenting my first batch beer. Does this look... normal?

Sounds like what you're smelling is some sort of sulfur compound. That's pretty common with that particular strain of yeast. It will eventually age out. How long ago did you brew the beer? What ...
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  • 33.3k
7 votes

what is the F.G

It is impossible to predict YOUR FG. I know nothing about your skill level, your fermentation processes (temp, O2, pitching rates). I know nothing about the yeast you plan to use. I know nothing ...
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7 votes
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Yeast Starter Benefits

The primary benefit of a starter is having the proper number of healthy yeast cells to ferment your wort. By "proper number", we mean about 0.75 million cells per milliliter per degree Plato of wort ...
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7 votes
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Putting Yeast in a Tea Bag

This will not work with a tea-bag or any other kind of cloth. Unless it's enclosed in a very fine membrane the yeast would easily be able to get through, then disperse and propogate in the main liquid....
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7 votes

no brew shop here. use some warm beer as yeast?

Yes (sort of... You can't just warm the bottle up and chuck it in there... It's a little more complicated than that...) but you will need to buy a good quality, bottle conditioned beer (look for ...
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7 votes
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Why are hops added at different times during boiling?

Alpha acids, pleasant bitterness you want in your beer, are in inactive form in hops. They need to be isomerized to taste the way it should. This takes time and temperature, around an hour of boil to ...
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  • 3,718
7 votes

Reduce sediment in bottle for IPA

You'll never remove the sediment at the bottom when bottle conditioning. 5-6mm is not a terribly large amount of sediment either. Here are a few methods that can reduce the sediment: Use a ...
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  • 411
7 votes

Can I put my beer into a glass jug instead of a bunch of bottles or will a cork not hold up to carbonization

I have put my beer into 2 litre growlers before with a screw cap which is a nice way of bottling it quickly, but that ba***rd exploded. Don't put your beer in anything isn't made for pressure. And ...
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  • 3,030
7 votes
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Starsan in double bubble airlock keeps getting sucked into fermenter - why and how to prevent?

This is caused by a drop in temp before co2 is being produced. Just cap the fermenter in sanitized foil until you're past the lag phase, or cooled to fermentaion temp. Though a little bit of starsan ...
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7 votes

Where do I drill my homebrew fermenting fridge?

Don't drill or use screws. Use magnets to hold drip trays etc. Chest freezers have refrigerant coils in the walls. Lids & doors are ok. Only risk hitting some electrical for the lights, but ...
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7 votes
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Names for when you use hops

From Brewtarget (brewing software): Mash hopping: adding hop in the mash First wort: adding hop in the boiling kettle and then lautering the wort in the kettle Boil: Adding hop when the wort boils, ...
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  • 3,585
7 votes
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How to mix beers?

Yes you can. In fact I did it a few times myself, blending too dark beers for my taste with some lighter beers to create the perfect depth. But, if the mixed beers use different yeast strains, it is ...
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6 votes

How to add fruit to beer

If you're looking to add real fruit to any brew you'll want to do so in secondary to get the most flavor. I've had really good success in taking my fruit of choice and pureeing it in a food processor ...
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  • 61
6 votes

If/When to move to secondary fermentation

Some widely respected people advise against it, like: Racking to prevent autolysis is not necessary Whilst it might be true, in some cases, it is not true in case of strong stuff, stuff that will ...
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  • 3,718
6 votes

Sour beer, lambic, et cetera

It is indeed not just lactobacillus, but usually a mix of lacto, pediococcus, enterobacter, acetobacter, Brettanomyces, Saccharomyces, &c. There are a number of excellent US sour producers in ...
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6 votes
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Where is the oil produced from dry hopping?

The oils aren't produced from dry hopping, the oils are in the hop cones themselves. Its the stuff in the lupulin glands of the cones that contains the oils. I usually see the oil floating on top of ...
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6 votes
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Speed to collect wort from the mash tun for maximum efficiency

If you are batch sparging the rate has minimal impact of efficiency. If you are fly sparging in most certainly can have an effect, slower is usually better. Finding the balance between a speedy ...
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6 votes
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What are the simple things i should be careful about (like bleach) for my first time brewing?

Fermentation temperature is often overlooked and it's really the key to making good beer. If you don't control the temp, everything else you do doesn't really matter. I prefer most beers to ferment ...
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  • 33.3k
6 votes
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Steam sanitation of a stainless steel fermenter and bottles

"How safe would that beer be?" If it's steam coming from a commercial appliance (presumably a dish-washer or some other such food-grade device) it wouldn't be any less safe than eating off a dish ...
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6 votes
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What are the essential data one should collect when brewing beer?

I'd collect: The recipe: grain bill, hops and their times, adjuncts and their times, amount of water. That way you can try to recreate the same beer if it was good. You can tweak any of grain bill, ...
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  • 1,191
6 votes

What are the essential data one should collect when brewing beer?

Here's a couple reading I find important that many over look. All-grain. Mash pH is very important. Doing an iodine test during the mash is a good practice to check if conversion is done. Why mash ...
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