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12 votes

What is the difference between a lager and an IPA?

The main difference is the yeast, Ale is brewed with a top fermenting yeast s.cerevisiae[1] whereas Lager is brewed with a bottom fermenting yeast s.pastorianus[2]. From this comes the fermentation ...
Mr_road's user avatar
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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
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6 votes

What is the difference between a lager and an IPA?

In addition to Mr_Roads answer. Lager yeast is unique from ale yeast in that it can breakdown and use melibiose, which is a sugar not fermentable by ale yeasts. This is one reason lagers are ...
Evil Zymurgist's user avatar
5 votes

What is the difference between a lager and an IPA?

Simply put, there are two overarching umbrellas in beer... ales and lagers. An IPA is an ale. GENERALLY speaking all beers fit under one of these two umbrellas. Once under one of these umbrellas the ...
thekolnik's user avatar
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5 votes
Accepted

Can you centrifuge beer in your home?

A Spinzall culinary centrifuge in continuous mode – fed by a built-in peristaltic pump – could feasibly accomplish this, provided that the compressed volume of gunk in a normal home brewing batch is ...
Chris K's user avatar
  • 66
4 votes

Should we stir the brew?

If you are using grapes, you can perform a maceration, where you will stir the solids in your must (or punch down the cap). But this is before fermentation. After the first racking, where you get ...
Philippe's user avatar
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4 votes
Accepted

Reusing water from boiling corn cobs?

I wouldn't advise. Idk if the husk has tannins but I assume it does, because "corn hair" does. In any case boiling will extract tannins if the water isn't treated to be blow 6.0 pH. I'm sure if you ...
Evil Zymurgist's user avatar
4 votes

Small Space & Apartment Brewing: Equipment Storage

This is a super old thread but I had to deal with this recently and I was very happy with my results. Living in a walk-up second story apartment in Chicago, space being limited I purchased one of ...
nevets138's user avatar
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3 votes
Accepted

Cold Crashing Mead. Need help with details

Most of the time mead makers don't cold crash. Just let it sit and it will clear over time. If you want to speed it along look into wine fining agents.
brewchez's user avatar
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3 votes

Effects of pectin

Pectin can make a major contribute to the methanol levels in cider(hard cider). Methanol results from the decomposition of pectin into Galactose. If you do not add pectinase and/or pasturise your ...
Mr_road's user avatar
  • 7,048
3 votes

How long can I leave beer in the secondary fermenter?

As long as you want. As with anything, there are considerations: Hop Flavor and Aroma This is a big one. Hop compounds break down and dissipate extremely quickly. If you want a fresh hop flavor ...
LoganGoesPlaces's user avatar
3 votes

Using health food malt extract

5gals/24L of beer made with 1Kg of (liquid) malt extract and 1Kg of sugar will be rather weak/thin. I would recommend at least 2Kg (or even 3Kg) of malt extract with the sugar in 5gal/24L. Depending ...
barking.pete's user avatar
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2 votes

Should we stir the brew?

There should be no need to shake or stir after fermentation has started.
farmersteve's user avatar
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2 votes

Can you centrifuge beer in your home?

In theory, you can make one, and it may be pretty tricky depending on batch size and containers. did you want to make one for 5gals? or bottles? or some other size? The hardest part is getting it ...
jsolarski's user avatar
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2 votes

Should we stir the brew?

In beer making, it's not uncommon to stir the yeast, "rouse the yeast" during the initial few days of fermentation - but only if you did not use enough yeast, or some other problem happened (like your ...
Kingsley's user avatar
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2 votes

RIMS declining efficiency

RIMS can denature your enzymes. The biggest risk with a RIMS is the small volume or wort that is heated at a time. The result is often the enzymes are denatured because of the contact with the ...
Evil Zymurgist's user avatar
2 votes

I've lost my online site for Mead Making!

Fortunately, there is Archive.org to help you. It took a snapshot of the webpage, it can be found here: https://web.archive.org/web/20210512151955/http://www.stormthecastle.com/mead/fast-cheap-mead-...
Philippe's user avatar
  • 4,806
2 votes

Pilsner racking before bottling

I'd rack it into a secondary for the sake of cleanliness in the final product. Especially if you were to coldcrash it before bottling. Cheers and best of luck!
tbiss1252 '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
1 vote
Accepted

Dry Hopping Cider

What hops is totally up to you, but I prefer to choose falvoring hops over bittering hops since cider has more than enough bitterness in general. You can use about 5g of hops per liter of cider and ...
Philippe's user avatar
  • 4,806
1 vote

Very fine wax in Mead

Next time you rack, you should be able to position the racking cane/tube just above the sediment but below the floating wax. The wax should continue to float during the process. Stop transferring ...
Philippe's user avatar
  • 4,806
1 vote

Staggered 2 primary fermentations. Then fermentation started in the Demi again. Is the wine ok?

Wine will continue to produce bubbles even when the fermentation is complete, the CO2 is stuck in the wine/must and is released gradually. Like a soda can that you open, it doesn't get flat before ...
Philippe's user avatar
  • 4,806
1 vote

Pilsner racking before bottling

I just made a Czech Pilsner at a little higher temp. Once it finished fermenting I racked it off the trub into an sanitized secondary that would fit into my frig. I let it get very cold, then added ...
Tony's user avatar
  • 502
1 vote

Making a strong belgian ale

Mistake #1 actually depends on the recipe: There is a technique called first wort hopping where the bittering hops are added when the wort is collected from the mash. Normally, one would use 10% less ...
chthon's user avatar
  • 3,655
1 vote

Improving Your Brewing Significantly

Press your spent grain Something often overlooked in all grain brewing, but will greatly boost your mash efficiency. A lot if methods and devices have been created. The commercial HEBS system gets ...
1 vote

Improving Your Brewing Significantly

Whirlpool Leave the hot and cold break behind. Use your whirlfloc and Irish moss properly. If you use them in boil and put all the hop trub in your fermentor you're just wasting space and limiting ...
1 vote

What does knockout mean?

Knocking out is when you chill the wort. For example I knocked out to 18˚C so I could pitch my yeast. Flame out is minute 0. For example I added 45g willamette hops at flame out to add aroma.
Grant's user avatar
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