9
votes
Accepted
Is there a recommended website to get started?
"How to Brew" by John Palmer.
http://www.howtobrew.com/
It is also available as a physical book. Highly recommended! It is generally regarded as the book for getting started these days.
Enjoy the ...
- 2,819
8
votes
What if I accidentally boiled for 90 minutes?
Absolutely not a problem. You will gain just a bit of extra bitterness by boiling longer, but so little that I doubt you could notice it.
- 33.4k
8
votes
Accepted
What is a hop bill?
The term "Bill": be it grain or hops is simply the list of that type of ingredient, weight and time or stage schedule and how it's applied to the recipe.
Sample:
2oz Galaxy FWH
( weight, ingredient, ...
- 18.5k
7
votes
Accepted
How to achieve an "OJ looking" Pale Ale (a la Trillium/Tired Hands)
The prevailing wisdom on these so called "east coast" IPAs is three fold: The use of ~10% of flaked oats in the grist. A combo of super huge late kettle additions as well as dry hopping. Lastly, the ...
- 36.2k
7
votes
Accepted
Can theatre buttered and salted popcorn be used for brewing brewing at home?
Yes, yes it can. Have done so before with Pumpkin Popcorn IPA. It was really good!
Salted will pump up your chloride ion count, so be aware of that, and the buttered aspect makes no real difference ...
- 6,993
5
votes
What are all the factors that contribute to short fermentation time?
I recently turned around an AIPA in 8 days from brewing to drinking. The key was pitching an adequate amount of healthy yeast and carefully controlling fermentation temp. I ran at 63F for 3 days ...
- 33.4k
5
votes
Accepted
What are all the factors that contribute to short fermentation time?
Specialty grains, extract vs. all-grain does not make a difference on fermentation time.
The reason to avoid dry-hopping in primary is not for interference with fermentation, but the yeast and CO₂ ...
- 10.1k
5
votes
Accepted
How do you take ingredients from a brewer's website and make a recipe
It's impossible to look at a beers ingredient list and derive an exact recipe from it. You have to go through a process of trial and error, using any information you can get from the manufacturer ...
- 78
5
votes
Recipe websites catering to beginners?
Since the science and techniques of brewing is exactly the same for beginners as they are for somebody who has been brewing for years, are you asking for recipes for malt extract (known as extract ...
- 1,152
5
votes
What kind of beer can I make with these ingredients?
I answered this mostly as an exercise for myself since I may be in this situation and like fiddling with recipes. My brewing experience on a scale to 0 to 10 isn't 0 but not exactly 1 either.
For a 5 ...
- 278
4
votes
Adjusting beer recipes to smaller batches
I use Brewtarget, which has a scale feature, which works up or down. I use to scale down 5 gal batches down to 1 gal.
It is also open source(free), and works on linux or Windows.....I have both and ...
- 1,769
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 ...
- 163
4
votes
Accepted
Brewing cheap beer for use in garden not drinking?
I'm not sure what exactly attracts slugs to beer. I would try to find out what specifically that is and replicate that as it might be cheaper.
However, in general it would be quite hard for you to ...
- 1,764
4
votes
Accepted
Using Pine with Beer
Among the conifers, there are two that are used in brewing; Juniper and Spruce. None are used widely I think.
You probably don't want to use Pine because all parts of the pine tree will add some ...
- 156
3
votes
Is this cider recipe I made ok?
Looks Fine.. almost.
You do need some yeast nutrients though. And.... 2 cups sugar to 1 gal puts you in Apple wine territory, and will be hard for a bakers yeast to attenuate fully. Also adding a ...
- 18.5k
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.
- 33.4k
3
votes
Accepted
Maximizing fruitiness from WLP002
You are doing two things (over-pitching and fermenting under pressure) that will drastically reduce the amount of ester production, which is primarily responsible for the fruitiness of beer.
Over-...
- 6,417
3
votes
Accepted
What do you call additions after fermentation?
It's pretty straightforward....they're called "post fermentation additions".
- 33.4k
3
votes
Is there a recommended website to get started?
The American Homebrewers Association: https://www.homebrewersassociation.org/
- 363
3
votes
Is there a recommended website to get started?
There are so many resources on the internet these days:
BeerRecipies.org
Brewtoad
American Home Brewers Association
This is the book from CAMRA in the UK that got me started down this long long ...
- 6,993
3
votes
Killing off preservatives in store bought juice
Some pasteurised juices don't contain preservatives. In Europe for example the budget supermarkets ALDI and LIDL stock pasteurised apple and grape juice that is not from concentrate and contains no ...
- 5,631
3
votes
Killing off preservatives in store bought juice
To get rid of the Potassium Sorbate (which is common as a juice presevative), it must complete its purpose, which is to prevent yeast to multiply (and mold to grow).
So it can prevent fermentation ...
- 4,806
3
votes
Is this a good recipe for a 5 hop brew?
It looks fine, but I'm not sure you're going to get the desired effect from the diverse hops. I expect that the Fuggle especially will be washed out by the other hop flavors. If you really want to ...
- 933
3
votes
New England IPA - What sets it apart from a "traditional" IPA?
According to an article on vinepair[1]:
"New England IPAs are beers that are purposely hazy or cloudy, which can give these brews a smooth, creamy mouthfeel – a departure from the light/dry mouthfeel ...
- 6,993
3
votes
Accepted
New England IPA - What sets it apart from a "traditional" IPA?
As a home brewer, I consider the style an IPA but it is characterized by the following:
Little or no early additions of hops to the boil, 60/30 minutes. (Mash hopping is okay).
A heavy late addition ...
- 397
3
votes
Adding Ingredients to an IPA Kit
In general, when it comes to modifying extract kits, you have a few options to make it better:
1. Add less water to increase flavor and alcohol content (ex: 20L instead of 23L)
2. Steep some ...
- 4,806
3
votes
Accepted
Is this an okay recipe?
Without knowing the AA of the hops, it's pretty much impossible to tell you how much to use. You can get by without the specialty malts, but steeping maybe 1/2 lb. of C60 will add a bit of depth and ...
- 33.4k
3
votes
What is the meaning of the "Temperature" mash step on Brewers Friend?
As indicated by @chthon, it looks like they intend for you to provide external heat to meet the 70 C temperature, not by adding more hot water but by turning on a burner or heat stick.
It is ...
- 3,417
3
votes
Can theatre buttered and salted popcorn be used for brewing brewing at home?
It should work, depending on style. Popcorn is essentially cooked corn starch, so it comes pre-gelatinized and when mixed with sufficient diastatic malt it should saccharify.
As the previous posted ...
- 2,333
3
votes
Using Pine with Beer
You might want to check out "Unlocking Kveik's Mysteries" by Lars Marius. It's a documentary of sorts on the history and origins of Kveik yeast along with the traditional use of Juniper in ...
- 701
Only top scored, non community-wiki answers of a minimum length are eligible