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9 votes

First time brewer. I'm afraid I've ruined my beer

Even if jsolarski's hunch is incorrect (that your extra DME is for priming the bottles), and it was actually meant for the boil, the beer won't be ruined at all. You just missed the original gravity ...
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8 votes

Strong beer at 3%?

How are you measuring gravity? I would double-check your gravity readings. If you are using a refractometer, you'll need to correct your reading because they are not meant to be used after ...
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  • 608
8 votes

Is malt + wheat still a SMaSH?

I would think not. SMaSH means single malt and a single hops. The point is simplicity and purity, where emphasize the flavor of a single malt and single hops. Adding additional ingredients will change ...
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6 votes

Caramunich 1, 2, and 3 vs. Munich 1, 2, and 3

As the other answers have stated, the malts are indeed different. As with all malts, they can vary between malt companies but these varieties are different regardless. Perhaps more importantly, ...
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  • 1,890
6 votes
Accepted

What are these insects in my malt?

They're possibly weevils. The one in the middle looks like it has a long 'snout' that weevils tend to have.
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5 votes
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Can I sanitize an auto-siphon with boiling water?

Do not do this! Speaking from experience. I accidentally put my auto siphon into a bucket that was full of near boiling water. I turned away for just a minute and the plastic had softened enough ...
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  • 36.2k
5 votes

Can I sanitize an auto-siphon with boiling water?

I strongly doubt it will stand up to boiling water. Also boiling water isn't a guaranteed way to sanitize equipment - bacteria can still remain in hard to reach places. You should instead get hold of ...
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  • 27k
5 votes
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Question about steeping time for making your own Malt?

A question akin to "how long is a piece of string?" I hope knowledgeable readers will forgive me rehearsing the "received wisdom". Malting is the process of causing the barley seed to sprout and in ...
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  • 5,611
4 votes

What malt should I use to get a red beer?

In first place it's very hard to get a blood-red beer. The beers that are said to be red are actually ruby, copper or reddish brown in color. Just to make it clear because you are probably aware of ...
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4 votes

Caramunich 1, 2, and 3 vs. Munich 1, 2, and 3

Yes, you are correct and no they're not.
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  • 33.3k
4 votes

Step mash and under modified malts

It can help head retention and other aspects of the beer with the right grain bill, but fully modified malts don't benifiet from it. Typically a acid / protein rest is applied to release the amino ...
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4 votes
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Using malt past its best before date - dangerous?

There is certainly no danger in using them. If you have kept them dry, the worst thing that could have happened is that their enzymatic activity (certainly of the crushed ones) has diminished or ...
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  • 3,585
3 votes

Can I sanitize an auto-siphon with boiling water?

Star-San is the best answer -- BUT: DO NOT use it after, ie: so as to clean and store for later use. Star-San is acidic and prolonged/sustained contact will make your plastic brittle and break (I ...
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3 votes
Accepted

Can I still use malts that have melted?

Dry malt extract, when not completely sealed air-tight, will start sucking moisture out of the air, and the resulting block of DME takes quite a bit of hammering pulverize. Or, you could slowly boil ...
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  • 6,682
3 votes
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What is a Honey Malt, and is there an alternative malt to replace it?

It's a yummy malt made by Gambrinus Malting, in my home province of British Columbia, Canada. If you have access to Brumalt, I understand that that is similar. If not, maybe Melanoidin. If not that,...
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  • 2,819
3 votes

Using brewing sugar (or equivalent) as the only fermentable?

With just sugar, you wouldn't be making beer, since malted grain is a key ingredient. It would be closer to mead, and like mead, the resulting drink would have no head since that's created by protein, ...
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  • 27k
3 votes

Using brewing sugar (or equivalent) as the only fermentable?

Sugar doesn't contain the nutrients yeast need to reproduce properly. It's likely that you'd end up with a stuck fermentation, and off-tastes (notably cidery, from acetaldehyde). As Denny mentioned, ...
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  • 400
3 votes
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Using brewing sugar (or equivalent) as the only fermentable?

Because sugar is 100% fermentable, there will be essentially no body or head retention. Flavor would range from non existent to a harsh alcohol flavor. Without additional nutrients, fermentation ...
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  • 33.3k
3 votes
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Consequences of Warming Liquid Malt Extract?

I say that it's unnecessary - the malt extract does not need to go into the fridge, since it's sterile from the producer. Also nothing can grow in the malt extract due to the high sugar content, so I'...
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  • 27k
3 votes

What malt should I use to get a red beer?

All those answers above used to be the way to go. Since then, Best Malz has introduced Red X malt. It gives you the reddest color I've ever seen, especially if you use it as 100% of your grist.
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  • 33.3k
3 votes

Inconsistencies in fermentables' ppg calculation

I don't think you can calculate this number. They report a max extract using a standardized lab test obviously. But then the rest is subject to too many variables for there actually be something to ...
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  • 36.2k
3 votes

First time brewer. I'm afraid I've ruined my beer

If you have missed adding it to the boil rather than as bottling primer, then there is a fourth option. You could boil up the DME in about a pint of water, and then add it to the fermenter. The ...
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  • 6,993
3 votes

How coarse should I grind the malt?

The grain should be crushed, with a roller mill, not ground. This will leave the husks mostly intact, but the starch should shatter into fine, white particles. These fine particles will become your ...
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  • 3,030
3 votes
Accepted

First brew - OK to substitute malt/hops, and how much water should I be boiling?

Your recipe look completely fine to me. Your malt bill looks OK. Your OG will be ever so slightly higher, and color may turn out very slightly darker but not enough to care about. "Finishing hops" ...
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  • 318
3 votes

How would I know if a malt was under modified?

Modification is the process of barley becoming malt. It happens naturally by adding water which activates enzymes which break down a starchy endosperm inside the barley husk into carbohydrates. This ...
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  • 276
3 votes
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How would I know if a malt was under modified?

The article you linked to states anything less than 78% extract dry basis fine grind (DBFG) is substandard or under modified. There is also this paragraph: Grind difference (% FG/CG). The fine grind/...
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  • 36.2k
3 votes

Recipe simply calls for caramalt

No 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 ...
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3 votes
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Mosaic Hop Issue

If you're comparing to a beer produced in a brewery, it could be difference in types of hop used and freshness. Are you using whole hops or are you using pellets? Most homebrewers I know (myself ...
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3 votes
Accepted

Malted vs unmalted flaked oats

Let's start with the difference of malted and unmalted and what flaked is. Malted is the process to allow a seed to begin germination then stopped when the seed has a specific amount of enzymes, ...
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3 votes

How do I create, dry or roast my own barley malt for beer?

You need to soak the grain for 2-3 days first. Just put it in some kind of tub of cold (!) water, and change the water once or twice a day to provide oxygen. Once that's done, lay the wet grains out ...
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