Poshpaws
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Can we estimate the temperature rise in the primary due to fermentation?
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13 votes

In order to be able to calculate fermentation temperature, an exothermic process, we need to know how much heat (H) is "evolved" as yeasts convert sugars to alcohol. Digging around in the literature I ...

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How do you calculate a beer's nutrition facts?
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6 votes

You can work out the approximate amount of calories if you think about what the major contributors to the brew are. Calories will come from carbohydrates (in the form of dissolved sugars) and alcohol (...

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IPA: When to Bottle
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4 votes

If you got consistent hydrometer readings over several successive days then yes, go ahead and bottle. 3+ weeks in the fermenter sounds like more than sufficient time for your IPA. By the way, the ...

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What are the advantages and disadvantages of transferring to a secondary vs. a long primary?
4 votes

Interesting topic. The only difference I have noticed between a long primary and transferring to a secondary is that in secondary conditioning I end up with a beer that has slightly less sediment. ...

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What software do most brewers use?
3 votes

I have been using Qbrew. It works for me and best of all, it's free.

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Are the terms "dry", "low FG" and "drinkable" synonymous?
3 votes

My understanding of "synonymous" is that it means "equivalent to". Therefore clearly no, "dry" is not equivalent to "low FG" which is not equivalent to "drinkable". However, they may well be related ...

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Oatmeal stout: Steeping or mash?
3 votes

I made an oatmeal porter which came out really, really nicely. The mouthfeel was smooth and silky but not overdone. The only downside was that it had next to zero head retention. To get the "smooth" ...

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How Do You Sanitize Your Carboys?
3 votes

I use iodine from the chemist for sanitation (it is not called Iodaphor, but it's essentially the same thing). I don't fill up the carboy, but just add a few drops to a couple of litres of water and ...

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When should I do a Diacetyl rest (Wyeast 1187)?
2 votes

My interpretation of a "diacetyl rest" is to simply to leave your beer in the fermentor for a number of days (~2-3?) at 65F after you have achieved constant FG readings. This will allow remaining ...

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Splitting whole hops in half
2 votes

Maybe splitting them in half won't do much good, but chopping them up into a lot smaller bits might. After all, this is why hop utilization of pellets if higher than whole hops- you are increasing the ...

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Are residual starches bad for the beer?
2 votes

I have yet to have an infected batch so I cannot really comment too much on the problems of unconverted starch in your beer. However, this page is quite interesting. There are two tables provided ...

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Forgot 1 piece to a 3 piece airlock, is this recoverable?
2 votes

Don't worry about this too much. What you don't want is lots of oxygen coming into contact with your wort which can lead to the oxidation and spoiling of your batch. However, this doesn't sound like ...

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Why was original gravity high by .010?
2 votes

A difference of 0.01 in OG looks suspiciously like the difference you'd get in your recipe if you used DME rather than LME (the quoted difference is usually 20% - i.e., DME contains 20% more ...

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checking gravity during and after fermentation?
1 votes

Another option is to one end of a sanitized food-grade plastic tube into your carboy and siphon out a bit into your testing tube for the hydrometer. This will work for the narrowest of carboy necks. ...

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How many degrees will my carboy heat up as a result of fermentation activity?
1 votes

@Pasha I have tried to estimate this here. Look up your original specific gravity on the plot and read across to get a (rough) estimate of the expected temperature rise. For example, for a specific ...

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I might have pitched at too low a temperature
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1 votes

65 F ambient is fine. I wouldn't worry about it. As long as you pitched your yeast into wort below about 85 F (much higher might kill or seriously weaken it) I think your beer will be OK.

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Are yeast "cold packs" really worth the extra cost?
1 votes

I assume that you are talking about liquid yeast? I regularly order liquid yeast that goes from the UK -> Spain and I have never used a cold pack. So far, I have had no problems with this yeast. ...

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Do I need to sterilize my top-off water?
1 votes

Great question. I have never topped-off from tap water for paranoia of contamination of the final batch. Perhaps the likelihood of contamination is very low, but why take the risk? Also, the more ...

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How to brew all-grain indoors
1 votes

Living in the middle of a city at the moment, so I have to do all my brewing indoors and so far I haven't had many problems. I have a pot that takes 14 litres (3.7 gal) and I usually top it up to make ...

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Brewing Solid Things: Can Leftover Yeast Be Used for Bread?
1 votes

I made bread from the trub and I wouldn't recommend it. I made a very bitter bread. D'oh.

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The isinglass in my wine kit is cloudy. Has it gone bad?
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1 votes

I have never used isinglass, but was sufficiently interested to read around the subject a bit. It seems like that if you are talking about liquid isinglass, it does have a fairly limited shelf life. ...

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Hops in the compost?
1 votes

I usually chuck my spent hops in the compost and it seems to degrade without any problems. At least, my in-laws tomatoes don't seem to complain! However, if there were any adverse effects, since we'...

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What is a "biscuit"?
1 votes

There is also a "biscuit malt", typically either English or Belgian in origin, which is a lightly roasted malt. It gives a characteristic malty flavour to beers. It is great for "ordinary" ales, but ...

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How long will an extract kit stay good?
1 votes

I can vouch for dried yeast's long-term viability. I found some Safale S-04 in the fridge which had been there for approximately 15 months (and 3 months past its use by date) and I pitched it without ...

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Is it okay to store cold beer at room temps after conditioning?
1 votes

I have stored 5% ABV beers at 22C/72F (in the dark) and they have been good after a year.

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Overly Active Fermentation
0 votes

The high fermentation activity itself isn't a problem, but as Denny says 70F does seems a bit on the high side to make the best beer. For a high gravity 1.080 beer we can expect that actual ...

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Does anyone know what is the science behind maturing?
0 votes

This is an interesting question, and a similar one was asked here. However, it was not answered definitively ...

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How to monitor FV Temperature online
0 votes

I read in Wireless something about iGrill. This is a bluetooth thermometer (designed for cooking) which hooks up to your iPhone/Pad. I couldn't see the point of it myself but it might be interesting ...

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Finding good hop stockists
0 votes

The Home Brew Shop in the UK has a decent range of hops: http://www.the-home-brew-shop.co.uk/index.html Although I don't know if they have Horizon specifically. If not you can always ask them, at ...

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Carastan substitute?
0 votes

In the UK you can buy Carastan in homebrew shops. The main supplier seems to be Baird's malt : http://www.bairds-malt.co.uk/Roasted.html I haven't seen it for sale online though (I will keep looking ...

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