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5 votes

First time brewing with Mr. Beer

"Rafts" or anything floating at this stage sounds infected. If you had good fermentation it's unlikely it will be harmful to sample. Open one, see if you can recover the floaty. If its white / ...
Evil Zymurgist's user avatar
5 votes

Conditioning and storing beer at temperatures around -5°C

It's fairly safe to say that bottle conditioning at -5°c will not yield good results. Even high ABV beers stored below freezing will form ice crystals and force a separation of the water and ethanol. ...
Evil Zymurgist's user avatar
4 votes

Making a shandy.

Shandies (and Radlers for that matter) are beer cocktails from their respective home countries. A true shandy is a mix of light wheat or lager beer with lemonade and done in the glass. Companies ...
brewchez's user avatar
  • 36.2k
4 votes

Post-fermentation Belgian Pale Ale

Don't rely on Beersmith/software for the timing of any stage of the process. Brewing is predictable to some extent, but it's not that clear cut. Ferment your beer until it's done. You already see to ...
brewchez's user avatar
  • 36.2k
4 votes
Accepted

The holidays are messing up the bottling schedule

I would just wait until you get back. Just because you aren't racking to secondary doesn't mean the extra couple weeks in the fermenter won't do any good. It might be quasi-marginal, but erring on ...
thesquaregroot's user avatar
  • 1,900
3 votes

First time brewing with Mr. Beer

Floating things in the bottle after that period of time doesn't sound good... Did you add some sort of solids like dry hops or spices to the fermentation? Could be yeast of course, but this usually ...
JesseB1234's user avatar
3 votes
Accepted

Co2 bulbs and holders

IMHO the answer is a both. The CO2 from the bulb contributes to carbonation in that it keeps a atmosphere of CO2 over the beer and keeps it under slight pressure. It also a prevents a partial vacuum ...
barking.pete's user avatar
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2 votes

How long should I condition an IPA?

If you're kegging the beer, age it until it passes a diacetyl test. This might not actually mean waiting at all, but if it is chilled before that cleanup is done, you might have an unpleasant surprise ...
Pepi's user avatar
  • 3,020
2 votes
Accepted

Fermenting/Conditioning Longer When Kegging

The time for when a beer is ready to drink is process and recipe dependent. The beauty of kegging is that you'll see how the beer changes with a short pour everyday. Most of my beers go from ...
brewchez's user avatar
  • 36.2k
2 votes

Bringing Cold Crashed Beer to Room Temperature

Regarding your question about yeast viability - it probably depends a little bit on how long you had the beer stored in the fridge, and how cold you stored it. Assuming you only had it stored for a ...
Nate Parsons's user avatar
2 votes
Accepted

Does cold crashing have a negative impact?

I send an email to John Palmer, he has been kind enough to answer. I guess it is ok to post it here, so here it is: Hi, It's best practice. Lots of breweries cold crash, and they lose head retention ...
effeffe's user avatar
  • 203
1 vote

Does cold crashing have a negative impact?

I have never noticed a problem with cold crashing. In reality, it takes a while for the temperature to drop anyway (albeit not 1*C per day). If you are hoping to harvest the yeast, shocking them ...
Frazbro 's user avatar
1 vote

How long does clarification take given a refrigerator temperature level cold crash?

Since this question involves estimation and I haven't actually run the proposed experiment myself or recorded specific data, I'll take my guess based on what I think I might know based on 20 years ...
dmtaylor's user avatar
  • 3,415
1 vote

How long does clarification take given a refrigerator temperature level cold crash?

For cold crashing we go from tank temp to 4C in about a day, that is due to the limitations of our cooling plates and chillers. If we could drop a tank from 18-20C to 1C in 12H I would take that. ~1....
Mr_road's user avatar
  • 7,048
1 vote

First time brewing with Mr. Beer

This sounds like a likely infection. Be on watch for rope-like shapes, this is commonly caused by acetobacter. In the meantime 36 days is more than enough for most styles. Depending on style it might ...
Martin's user avatar
  • 711
1 vote

Kolsch on a low floc yeast

You are correct that cold will help. When you think it is done fermenting, drop it down to around 0C (32F) and hold it there and that should drop out your yeast, plus most people feel that this kind ...
Dave's user avatar
  • 608
1 vote

Making a shandy.

If you plan on creating any of these beer cocktails and have access to a kegging system, this is your best approach: allow primary fermentation to complete add potassium sorbate and potassium ...
MannIncognito's user avatar
1 vote

Making a shandy.

By "late in the process" miller means they mix finished beer with the lemonaid then carbonate. Pretty easy to do. Use a Yeast inhibitor if it won't be refridgerated after mixing. campden / Posassium ...
Evil Zymurgist's user avatar
1 vote

Bottle conditioning

The best way is indeed to wait until the fermentation is completely over. When you measure the same (low) gravity for 2-3 days in a row this is the case. The also allows for the yeast to clean up the ...
Raf's user avatar
  • 11

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