8 votes
Accepted

How many pounds of frozen strawberries in a Strawberry blonde?

A good starting point for fruit additions in 1lb/gl. Strawberries are pretty subtle, though. I added 7.5lb to 5gl of blonde this summer, and the flavor was easily noticable without being overpowering....
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7 votes
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Airlocks and long term unsupervised fermentation

Question 1 is hard to answer because its so dependent on the relative humidity and air flow of the room in question. I wouldn't assume an airlock with water would be safe for more than 4 weeks without ...
  • 6,682
7 votes
Accepted

What is the max time it would take yeast to "clean up"?

According to info I got from John Palmer for an upcoming article I wrote for BYO magazine, the cleanup happens concurrently with fermentation. Here's the quote..."Yeast have 3 phases in their life ...
  • 33.3k
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 ...
  • 3,718
6 votes

Watermelon Wheat Beer - Bitter Taste

It is difficult to impossible to get much flavor out of watermelon due to its water content. There just isn't a of of flavor there to start with, and any sugars in the watermelon will be consumed by ...
  • 33.3k
5 votes
Accepted

Bitter still flat after 2 weeks of bottle conditioning

Give it some time. I had a stout take about a month before there was a decent head.
5 votes

Putting a stopper in a fermenter if you leave it for a long time

Like above, I've found corney kegs to be a great sealed aging container. Couple notes. I wouldn't allow any pressure in any glass carboy. Below is box from 6gal Italian glass carboy. ! PSI is pounds ...
5 votes
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What woods can be safely used to flavour/age beer?

You may be interested in Wood Toxicity and Allergen Chart presented at The Wood Database. With very important warning: Just because any given wood is not listed on the chart, does not mean that it ...
  • 3,718
5 votes

Fermentation before bottling

You are leaving the time for the finings to bind the yeast together and then giving them time to drop to the bottom of your FV. If you leave this a week longer all that will happen is the finings will ...
  • 6,993
5 votes

when does the alcoholic fermentation end?

CO2 in suspension will cause bubbles to come out of the airlock long after the fermentation is done. It is an indicator, but not a precise one. Experience will tell you that for a particular yeast/...
  • 4,796
4 votes

Experimenting with primary-only and primary-secondary fermentation

Here is a good test of what you are looking to do. http://brulosophy.com/2014/08/12/primary-only-vs-transfer-to-secondary-exbeeriment-results/ Here is the conclusion of the test: Once all the ...
4 votes

Yeast not settling or contamination?

Yeast with a high floculation rate will do this, they usually break off the bottom and float up from trapped c02. Beer looks really clear, good job. When you rack to secondary, go ahead and let the ...
4 votes
Accepted

Secondary fermentation in a plastic bag - is this safe?

Oxygen in beer has to do with shelf life. A small amount of headspace is not going to effect the beer short term. I have secondary fermented plenty of 5 gallon batches in a 6.5 gallon fermenter with ...
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3 votes
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Is it Bottling Time?

Yes. It's at a stable gravity that's a reasonable terminal gravity for that style (1.006 is a little dry for a bitter, but just a little). The krausen has fallen back into the beer, which is why there'...
  • 10.1k
3 votes

How many pounds of frozen strawberries in a Strawberry blonde?

I made a Strawberry Saison last Summer and the 1lb/per gallon was a nice subtle flavor, but I think I may raise the to 1.5 pounds next time. Also, I used frozen strawberries which I gently crushed. ...
3 votes

If/When to move to secondary fermentation

An interesting point when considering initial and possible secondary fermenter: If we’re going to let the beer sit after its main fermentation is done, it pretty much needs to be in glass, and away ...
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3 votes
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did I rack to secondary fermentation too early?

Probably not. Typically people rack to secondary once most signs of active fermentation are done in the primary fermenter. 1.022 seems too high for primary to be completely done, but it's impossible ...
3 votes

What's the point of secondary fermentation?

I think Secondary fermentation is a term that came over from wine making. Secondary fermentation in the wine world is where you have the malolactic fermentation happen. This is a bacteria not yeast ...
  • 3,012
3 votes

Bourbon soaked oak cubes

For the bourbon flavor, the effect is rapid. However, for the wood, you'll want to keep that in for a few weeks. However, bourbon will likely mask much of the oak that you will extract.
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3 votes
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I can't differentiate between OCD or the smell of vinegar, and need some guidance

The cider / vinegar smell is normal, it is acetaldehyde and is a normal byproduct of fermentation. But it's a temporary byproduct, the yeast will consume it to recover NAD+ from NADH after all oxygen ...
  • 3,020
3 votes
Accepted

How much free (ie, fermentable) suger is contained in canned fruit puree and how does this affect gravity?

Seeing how its puree >90% of it will be accessible to the yeast. Whether it all can be fermentable is a different question due to yeast health and the types of sugar (mostly fructose likely) in the ...
  • 36.2k
3 votes

Carboy size 3 or 5 gallon? please

For the primary go with 5 gallons so you have plenty of headspace for any foaming. For the secondary, i'l split between the 3 gallon carboy and get a 1 gallon jug for the remainder. This way you can ...
  • 975
3 votes

What woods can be safely used to flavour/age beer?

Over the weekend I kept thinking about this and I have done a bit more digging and found this article from bear-flavored.com, in which they speak about brewing with 4 different woods and discovered ...
  • 6,993
3 votes

My OG is 1.030 and I'm only at 4 gallons?

If that is truly your OG and not current SG, then the problem is likely with your measurement. When you top off the wort is heavier than the water and sinks to the bottom. It's really difficult to ...
  • 33.3k
3 votes

Can I add yeast energizer and sugar to my secondary fermentation?

When adding fermentables and nutrients this is basically a feeding and will raise the ABV. Usually done while on the primary yeast. Personally because the pumkin may have some fermentables I would do ...
3 votes

Adding water and sugar to secondary fermentation

You can. Don't do it. Transfer beer to bottling bucket just before bottling. Add priming sugar, let it dissolve. Bottle. Bucket will be partially empty most of the time anyway, because you are ...
  • 3,718
3 votes

Think about doing a Lager

I believe the Mr. Beer is a 1 gallon size and fits in most fridges nice. However most fridges work between 35-45°. Your target range for lagering is 48-54°F. With out electronic temp control, you ...
3 votes
Accepted

Elderberry wine making: Is wine entering the bubbler airlock usual?

My instant advice is to take the bung out of the demi-john, pour out enough liquid to leave at least 2 inches (or more) above the liquid. Flush/clean the bubble trap and refill as before, then fit ...
  • 5,621
3 votes
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Stuck fermentation vs arrested fermentation

There are a few ways to sweeten wine: Filtering, Mutage, too much sugar and adding something sweet after the wine has finished. Commercial wineries do not use sorbates to kill the yeast and preserve ...
  • 3,012
3 votes
Accepted

Use of green tea to flavor beer

I've heard of this being done a couple different ways but more or less the same set of variables as with adding coffee to beer. Adding the tea to secondary for a few days to effectively cold-steep ...
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