11 votes
Accepted

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 ...
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.
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8 votes
Accepted

How To Successfully Untie a full bag of grain.

In my experience it can differ between maltsters, but Weyermann offers both PDF and video instructions on opening their bags (the video is pretty awesome), which are fairly applicable to other brands ...
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 ...
  • 6,993
7 votes
Accepted

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 ...
7 votes
Accepted

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, ...
  • 3,645
6 votes
Accepted

Coriander: Seed vs Ground?

You'll get the best flavor if you use whole, and coarsely crack it before adding.
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6 votes
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Steam sanitation of a stainless steel fermenter and bottles

"How safe would that beer be?" If it's steam coming from a commercial appliance (presumably a dish-washer or some other such food-grade device) it wouldn't be any less safe than eating off a dish ...
6 votes
Accepted

Is it acceptable to use a UV sanitizer light on a finished product?

I don't think it's a good idea, but might depend on product. You know why brown bottles are more popular than green or clear? Because light creates bad flavor and aroma in most beers. In my country it'...
  • 3,718
6 votes
Accepted

How can I minimize methanol/fusel alcohols in wine?

Make sure you have a healthy yeast in the proper pitch amount. Ferment primary at the cold end of the yeast strains tolerance. A long secondary / aging helps break down fusel alcohols. Yeast needs ...
6 votes
Accepted

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, ...
  • 1,226
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 ...
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, ...
  • 608
5 votes
Accepted

Is juiced Ginger root fermentable?

Ginger juice alone does not have enough sugar to be fermentable. However, ginger beer is a popular, slightly alcoholic beverage made from ginger root, sugar, water and citric acid. Take a look at this ...
  • 9,018
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 ...
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 ...
  • 5,621
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 ...
  • 4,796
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 ...
  • 3,352
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 ...
  • 3,352
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 ...
4 votes

How to add fruit to beer

We did some fruit pale ales last year with dehydrated fruit. We have a dehydrator and dried the fruit at 165 to kill off baddies and sealed it up till use. We did pineapple, kiwis, strawberries and ...
  • 41
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 ...
  • 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 ...
4 votes

Can you use tincture method to infuse fruit?

While I've made vodka-based tinctures of all sorts of spices and herbs for addition to beer, I think the volume needed for fruit would be problematic. While most spices are used in the 1oz/5gl ratio ...
  • 10.1k
4 votes

Aroma hops: to bag or not?

I use bags for all whole hop additions. I use muslin bags that have a very open weave. I also account for the theoretical 10% loss when using a bag by using 10% more hops.
  • 33.3k
4 votes

Coriander: Seed vs Ground?

I buy whole coriander and use a mortar and pestle to crack the shells before adding it to the boil. Whole coriander keeps longer and will give a fresher aroma than pre-ground. To grind it at home, a ...
4 votes
Accepted

Opinions on my hop schedule for double IPA?

Hey experimenting is half the fun of brewing! If you keep good notes on recipes and final product you can really start to understand what works together and produce better and better beer. Without ...
  • 1,787
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
Accepted

Berliner for the people

There's a few ways to get to a Berliner Weiße: Sour mash: introduce lactobacillus to the mash, hold around 120°F (and ideally anaerobically) for 2-3 days to sour. Boil and ferment normally and ...
  • 10.1k
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-...
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