Evil Zymurgist
  • Member for 5 years, 11 months
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3 answers
11 votes
2k views
Diluting beer after 11 hours of fermentation. What to expect?
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13 votes

You can safely dilute at any stage. Contamination is probably the biggest risk. But just takes basic sanitation practices to avoid. Oxydation: Really only an issue if 50% or more of the alcohol is ...

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1 answers
5 votes
1k views
How to increase thickness in beer?
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11 votes

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 ...

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1 answers
5 votes
2k views
Beer blew up into the airlock. What's next?
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10 votes

Just clean it up and replace the airlock sanitizer fluid. If you have a second airlock just prep it and swap. If not just cover with sanitized foil while cleaning.

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5 answers
8 votes
12k views
Fermentation temperature for an IPA
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10 votes

Most Ales do well at 68°F primary, to limit phenols and undesirable esters made by yeast during growth phase. Secondary can go up to the higher end of recommended temp of a strain since there isn't ...

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1 answers
4 votes
123 views
Do I need the dregs from primary fermentation for carbonation?
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9 votes

No. The settled yeast (trub/dregs) from primary shouldn't be included in bottling. There's plenty of yeast in suspension to bottle condition, unless your cold weather was enough to completely crash ...

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1 answers
3 votes
599 views
What is a hop bill?
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8 votes

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, ...

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1 answers
4 votes
430 views
Is a counter flow chiller good for cooling wort?
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8 votes

This is a type of counter flow chiller. The manufacturer should have some specs on it. Mainly what the heat exchange efficiency is at specific GPMs. For example 100% eff at 1gpm wort and 1gpm ...

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3 answers
8 votes
920 views
Using Refractometer
8 votes

They are different but only in the scale the refraction is interpreted. You can get refractometers with various scales. Specific Gravity, brix, plato, ppm/ppt (saline). This is a very good question ...

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2 answers
7 votes
581 views
Help - Wort dropped to 59 degrees (beer temp)
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8 votes

After 9 days, primary is pretty close to done if not already complete. Yeast activity is starting to slow anyways. The 10° drop to 59° May have caused the yeast to floculate and settle down (cold ...

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3 answers
5 votes
461 views
How long does it take for yeast to mutate into having other characteristics?
7 votes

Yeast follow the laws of natural selection. As a cell is budding the new mass may have some minor defects / mutations. If those changes give the yeast an advantage to survive it will get passed on. ...

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2 answers
5 votes
2k views
How do you let water sit until the chlorine vapours off without any infection?
7 votes

Chlorine you can boil off before use, usually a hard boil for 20 minutes will get rid of Chlorine. Unless your water district uses a binder which is rare. Chloramine cannot be boiled off and needs to ...

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3 answers
1 votes
271 views
Where do I drill my homebrew fermenting fridge?
7 votes

Don't drill or use screws. Use magnets to hold drip trays etc. Chest freezers have refrigerant coils in the walls. Lids & doors are ok. Only risk hitting some electrical for the lights, but ...

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4 answers
8 votes
2k views
Starsan in double bubble airlock keeps getting sucked into fermenter - why and how to prevent?
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7 votes

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 ...

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1 answers
3 votes
91 views
Slight difference pre and post boil gravity
7 votes

Q1) No chance of off flavors just from this. Q2) Yes, this is normal. The post boil gravity will always be higher than pre boil because of the water lost to evaporation. In your case about 12% of ...

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3 answers
7 votes
680 views
Do or don't drink the dregs of a hefeweizen?
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7 votes

That's because hefeweizens are by style intended to be a cloudy beer. Rolling the bottle, or swirling the last of the pour is common. The yeast is part of the flavor profile too. Many styles are like ...

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4 answers
6 votes
758 views
How to achieve that hoppy aroma and top notes
7 votes

In addition to the other answers which I agree with. Late boil additions are very important too at last 1-5 minutes or whirlpool. These add a "deep" aroma for lack of a better term. They seem to ...

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3 answers
5 votes
4k views
Why do all-grain when you can do BIAB?
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7 votes

Well BIAB is all grain brewing. Not to be confused with just steeping specialty grains in extract brewing. If you have a kettle big enough to do a full mash, doing a partial mash and extract is ...

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1 answers
1 votes
75 views
Put the airlock really high could avoid blowing?
7 votes

If fermenting in a corney keg you will never yield 5 gallons of finished beer. If 5 gallons finished beer is the goal use 6-6.5 carboys and brew 5.5-6 gallons of beer. Primary yeast cake easily ...

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5 answers
3 votes
8k views
How to remove sediment?
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7 votes

Grats on your first brew! Ultimately you need to draw beer from above the trub (sediment). If your fermentor is designed for fermenting and has a spigot, it should have an adjustable arm you can ...

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1 answers
2 votes
166 views
how do you add yeast during bottling stage and ensure it won't burst?
7 votes

I can't imagine anyone suggesting bottling at a FG of 1.042 I would return them to the fermenter and allow fermintation to complete. Those are bottle bombs. Be careful. Many yeasts don't survive at ...

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3 answers
6 votes
1k views
How to add sweetness to Stout beer?
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7 votes

Traditionally sweet stouts are sweetened by malts and underattenuation in fermentation. In recent times stouts are sweetened by unfermentable sugars like lactose. IE Milk Stout. I'm not aware of any ...

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3 answers
9 votes
103 views
Hibiscus mead changed color after adding yeast nutrient
6 votes

Hibiscus contains hydroxycitric acid. I suspect it had a reaction to metal elements in the yeast nutrient. The product looks like iron chloride in solution to me.

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1 answers
7 votes
182 views
What are the downside of a super-quick fermentation?
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6 votes

Usually a fermentation happens quicker than normal for 3 reasons. Poor oxygen, large yeast pitch, warm temperatures. Low Disolved Oxygen: Yeast needs oxygen in wort to multiply. When oxygen is gone ...

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1 answers
7 votes
196 views
What is necessary to keep yeast happy and healthy?
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6 votes

Yes you can use yeast indefinitely. However doing so takes some work. Keeping a strain unmutated requires a lab. A specific generation is usually only good for 2-3 fermentations. This is the ...

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5 answers
8 votes
8k views
Refractometer vs. Hydrometer
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6 votes

They are both very accurate when used correctly. It's really best to use both Refractometer is only accurate for OG readings. Benefit is a few drops for sample instead of 100-200ml. This is very ...

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2 answers
2 votes
84 views
How to over carbonate?
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6 votes

Bottle bombs are usually beers that are about 10 gravity points above terminal gravity for standard 12oz bottles, then hit TG in the bottles. So 1.020 SG when 1.010 is TG. For typical normal ...

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3 answers
7 votes
916 views
How does chilling my wort slowly affect the taste of my beer?
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6 votes

Usually the biggest concerns of a slow chill are.... DMS (cooked corn flavor) is created from SMM when wort is hot. DMS will form until below 140°F (60°C). SMM is boiled off during boil, it's why we ...

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1 answers
5 votes
138 views
How to eliminate stiff foam from kegerator?
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6 votes

I would say the beer is over carbonated from the start. Usually 2 weeks at serving pressure 12-14psi at any temp is good for 5 gallon kegs. Your lines could use some adjusting to pour at the same ...

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5 answers
2 votes
551 views
How do you wash nylon grain bags for first use?
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6 votes

Toss them in the laundry with your whites. No farbric softner. Then air dry.

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1 answers
3 votes
273 views
Beer looses almost all carbonation when opened
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6 votes

What your describing is volcano bottles. Over carbonation This is caused by bottle conditioning with too much priming sugar, too much residual sugar or wild yeast infection. Priming sugar misdose is ...

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