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11 votes
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How to increase thickness in beer?

Thick mouthfeel and body can come from a few sources and even more methods to manipulate them. Most how to brew books have an entire section dedicated to the topic. But here's some bullet points to ...
Evil Zymurgist's user avatar
9 votes

Cold Crashing techniques

I give fermentation 4-5 days at 63°F, then bump up the temp to 70-72°F for maybe another 3 days. Then I crash to 33°F for 3-5 days until the beer clears.
Denny Conn's user avatar
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7 votes

Cold Crashing techniques

I am not sure exactly what you are defining as efficient, so I am going to answer this assuming time efficiency is your primary goal. Denny's advice is good advice for a general approach without ...
Mr_road's user avatar
  • 7,048
7 votes
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Starsan in double bubble airlock keeps getting sucked into fermenter - why and how to prevent?

This is caused by a drop in temp before co2 is being produced. Just cap the fermenter in sanitized foil until you're past the lag phase, or cooled to fermentaion temp. Though a little bit of starsan ...
Evil Zymurgist's user avatar
7 votes
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Names for when you use hops

From Brewtarget (brewing software): Mash hopping: adding hop in the mash First wort: adding hop in the boiling kettle and then lautering the wort in the kettle Boil: Adding hop when the wort boils, ...
chthon's user avatar
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6 votes
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What are the essential data one should collect when brewing beer?

I'd collect: The recipe: grain bill, hops and their times, adjuncts and their times, amount of water. That way you can try to recreate the same beer if it was good. You can tweak any of grain bill, ...
Robert's user avatar
  • 1,266
6 votes

What are the essential data one should collect when brewing beer?

Here's a couple reading I find important that many over look. All-grain. Mash pH is very important. Doing an iodine test during the mash is a good practice to check if conversion is done. Why mash ...
Evil Zymurgist's user avatar
6 votes
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Using candles to take out oxygen in fermentation chamber?

If you are fermenting in a chest freezer, I don't think oxygen will be a problem for you. Just after you pitch, you want as much oxygen you can get in solution. When fermentation begins in earnest, ...
Dave's user avatar
  • 608
5 votes

Should the wort be boiled?

Follow the instructions. Not all adjuncts are suitable for "no boil" brew. Adjuncts could have microbes that may be dormant without oxygen and need the boil to kill them. Also the recipe may need ...
Evil Zymurgist's user avatar
5 votes

Step by Step homebrewing from extract - need verification and clarification

IMHO there is too much "all grain brewing tehcnique" being used in an extract brew process. There is no particular need to steep the grains at 70C. They are providing some flavours and body to the ...
barking.pete's user avatar
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5 votes
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Priming solution or add sugar to individual bottles?

You do have the answer in your question. When brewing my first kit, I put the sugar in each bottle and here is my experience: Have to measure sugar for each bottle, difficult and time consuming when ...
Philippe's user avatar
  • 4,806
5 votes

How to make Sweet beer

Honey is almost 100% fermentable, so if added at bottling, it can increase carbonation and potentially result in gushing overcarbonated bottles or even explosions. You can however use it to prime the ...
dmtaylor's user avatar
  • 3,415
5 votes

Hydrogen peroxide to remove chlorine from brewing water

Congratulations, you made me pull out my ancient chemistry knowledge and periodic table data. (I'm a chemical engineer by degree, but that was more than 20 years ago. Hope I still know what the heck ...
dmtaylor's user avatar
  • 3,415
4 votes

What is a grant?

As a professional beer brewing equipment manufacturer,we would like to make a detailed clarification for the device "wort grant" here. The wort grant is generally being installed between the lauter ...
Laura H's user avatar
  • 41
4 votes

What is a grant?

I also wants to share my experience with this device (Lauter grant). Actually I am chemical engineer and working in brewery designing company. Advantages of Lauter grant: It acts as buffer tank ...
Nitin Dahatonde's user avatar
4 votes

What's the best method of storing yeast for 4 to 6 months in the refrigerator?

Just do it Nothing you described is needed or beneficial with modern liquid yeast packages. For example Weast's Activator: The Activator™ package was designed with superior UV light- and oxygen-...
Mołot's user avatar
  • 3,718
4 votes
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Will Potassium Metabisulfite prevent store-bought Grape Juice from fermenting?

While I am no expert on this topic, I did a little bit of research to help you out. It is generally understood that in winemaking metabisulphite inhibits bacteria and yeast growth, so I would think ...
Jeff Shaw's user avatar
  • 137
4 votes
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Cannot avoid boil-over without turning down heat

The only way to prevent a boil-over is either larger volume kettle/ lower volume batch size lower temperature active negotiation (spray bottle, fermcap (see related here)) You can also scoop the ...
Wyrmwood's user avatar
  • 2,178
3 votes
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Why are some of my batches too sweet in the bottle, and can I rescue them?

Temperature is your most likely culprit. Other possible cause could be not enough yeast in suspension. Typical if fining agents are used in secondary. You're probably past the window for only temp ...
Evil Zymurgist's user avatar
3 votes

Not enough wort after boil

Reduce your heat, you only need a low rolling boil. Reduce the surface area of the wort. ( Use a narrow pot) There's nothing wrong with topping off with sanitary water. Its a common practice known ...
Evil Zymurgist's user avatar
3 votes

Are there any tricks for removing labels from bottles?

Stainless Steel Scrubbers These make quick work of a labels and adhesives. Soaking the bottles does make it a lot easier, but these scrubbers work even without soaking. Warm water with a little ...
Evil Zymurgist's user avatar
3 votes

Viscosity of a Russian Imperial Stout

Oats, long boil, higher mash temp, Cara malts, protein rest, and unconverted starches when applied properly will aid to give that thick body and viscous mouth feel. The mouthfeel comes from medium-...
Evil Zymurgist's user avatar
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 ...
Evil Zymurgist's user avatar
3 votes

Starsan in double bubble airlock keeps getting sucked into fermenter - why and how to prevent?

You're putting too much liquid in the bubbles of the airlock. If each side is only filled about one-third, none of the liquid will either be sucked out or blown out. The fluid in a properly-filled ...
Jeff Roe's user avatar
  • 2,829
3 votes

1st cider attempt, cat pee smell

I do not believer there is any instant additive that will relieve the odour without creating other problems. One might be able to use activated carbon(charcoal) to remove some flavour/odour compounds. ...
barking.pete's user avatar
  • 5,631
3 votes

Separating funnel

A separatory funnel really isn't practical for brewing. You can get very large ones 1g or more, however they work on the same principles that happens in your fermentor. The solution still has to ...
Evil Zymurgist's user avatar
3 votes

Names for when you use hops

Dry hopping occurs post fermentation and includes all the aromatics and other volitales, but no bitter iso-alpha acids. Bittering hops are added at various stages of the boiling process. At ...
mattrices's user avatar
  • 328
3 votes

Ginger Beer ABV from Bakers Yeast

The sugars in honey are primarily fructose (38%) and glucose (32%). These are simple sugars, so bakers yeast will happily ferment it. As @Dave mentioned in a comment, for a lot of intents and ...
Kingsley's user avatar
  • 2,060
3 votes
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Is there any merit in doing gelatin fining multiple times?

Most of the benefits are achieved the first time. Doing a second fining might increase clarity a little bit more, but the difference might be so little that it is not worth the trouble. Also, if ...
Philippe's user avatar
  • 4,806
3 votes

Fractional Distillation

You can't just "burn off" the methanol, or you would burn off the ethanol as well. Simply removing the ice is called jacking, and it will raise the proof, but it isn't exactly a brandy. If ...
Czernina's user avatar
  • 560

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