Jared Meyering
  • Member for 8 years, 10 months
  • Last seen more than 3 years ago
3 answers
1 votes
134 views
Regarding CO2 in my keg
0 votes

Could it be an issue with a poorly cleaned keg? I've noticed off flavors when I've gotten lazy with cleaning seals / poppets etc. before. Otherwise time in a keg does tend to mellow out the flavor, ...

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3 answers
0 votes
1k views
Yuengling Bottles for Homebrew?
1 votes

Yuengling bottles will work fine. I'm not sure exactly what you mean by "will take a non twist-off cap" Because if your using a typical capper you shouldn't be capping on twist-off bottles. One issue ...

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3 answers
2 votes
834 views
How precisely can you read your refractometer
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4 votes

Well a refractometer is very accurate for measuring OG. you do have to calibrate it using a wort of known gravity, but once that's done You are good to go with the refractometer. I am equally ...

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4 answers
4 votes
6k views
Berry cider using only berries
1 votes

Without a refractometer your only option is really to press enough berries to test gravity, which will get you ballpark on ABV. Then add sugar or dilute to your target ABV. You would also then know ...

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1 answers
2 votes
6k views
Chemicals of PBW and StarSan - DIY solutions?
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2 votes

Well the active ingredient in PBW is 30% Sodium Metasilicate and the rest composed primarily of percarbonate (Oxyclean) and sodium bicarbonate. So the recipe you link to directly is not the same (...

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3 answers
2 votes
2k views
My ferment has small black specs in it, is this an infection?
2 votes

For one I've never filtered out my hops so I wouldn't say its a mistake, just a different way of doing it. You are most likely seeing hop flecks or bits of protein floating to the surface, nothing to ...

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2 answers
1 votes
122 views
Stir fruit in cherry wheat?
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2 votes

There shouldn't be a problem with a gentle stir or rocking of the carboy. Too much is a problem though as you seem to be aware of already. Keep it to a minimum. and be sure to go gentle.

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1 answers
1 votes
793 views
Why did my airlock overflow?
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5 votes

Looks like a vigorous fermentation to me. Consider switching to a blowoff tube for the primary. Its nothing bad, and I wouldn't worry about infection at this point, it will settle down in a few days ...

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3 answers
6 votes
3k views
Light & fermenting
3 votes

Cover the carboys in a blanket for no light exposure.

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4 answers
3 votes
7k views
How long to dry hop, then when to bottle and taste?
2 votes

It really depends on what flavor profile you are going for. I like to dry hop for 3-5 days. IMO You really do pick up a lot of flavors from the hops in that time frame. I typically don't want very ...

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2 answers
1 votes
2k views
Lager yeast fermenting at 25-30C
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1 votes

mdma is right, your question is a little confusing. You already described what you get when you ferment lager yeast at warm temps - A California Common (or Steam beer). California Common is typically ...

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4 answers
4 votes
18k views
Stopping fermentation and then bottling
6 votes

You should actually brew beers you want to drink. If you brew kits, look for one that has the amount of alcohol you want. If you are all grain, you can tweak any number of things to achieve the ...

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3 answers
2 votes
3k views
How do I calculate how much sugar to add, for carbonation
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4 votes

Rule of thumb to go by - 1oz sugar per 1gal Beer. That will get you a nice carbonation on most beers. I typically just add 5oz every batch and don't mess with any calculations unless I'm intentionally ...

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1 answers
2 votes
348 views
How long must an ale be conditioned in bottles outside of the fridgerator?
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4 votes

One week is Usually enough time to finish carbonating, however I've found that you get much better results if you wait at least two weeks. Bottle bombs are typically the result of one of three ...

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2 answers
4 votes
825 views
What to brew in the summer?
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2 votes

Saisons are great warm temp beers typically brewed during the summer. Typically saison yeast is pitched at a temperature around 20C° and then raised a few degrees each day until you hit ~26° ...

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2 answers
1 votes
287 views
Carbonating cider
2 votes

Carboys are not designed to hold pressure, If I were you I would airlock it, let the added sugar ferment out and then bottle. You could potentially have an explosion waiting to happen...at best you ...

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5 answers
2 votes
5k views
Using pine in beer
1 votes

Disclaimer: I've never done this before. I've read about it however and from what I understand you will get the most flavor from the needles rather then the cone. Not sure how much bitterness you ...

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2 answers
2 votes
3k views
How to prime with maple syrup?
3 votes

You would need to determine the fermentability of your particular maple syrup and compare it to a typical priming sugar. I've read multiple sources that claim maple syrup is anywhere from 65%-100% ...

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2 answers
8 votes
177 views
How to train my nose for hop aromas?
3 votes

A great way to learn the distinct flavors of hops/grains is SMaSH (Single Malt and Single hop) brewing. By using a single grain and a single hop you can really focus on one flavor at a time. So if ...

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3 answers
1 votes
4k views
Well carbonated, but no head
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1 votes

Yes rinse aid could be the problem here but before we jump there I think you need to wait a bit longer. After six days there is a slim chance your beer isn't even fully carbonated yet. What I've ...

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2 answers
1 votes
1k views
Gravity going down during boil. How can it happen?
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5 votes

Bottom line: its impossible for the gravity to decrease during boil. You only evaporate water, leaving an increasingly sugary solution. So there is an error with your preboil postboil or both gravity ...

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2 answers
2 votes
168 views
Storing home brew
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2 votes

A bucket generally would have a whole lot of trouble holding carbonation. Especially once you started drinking. Without a constant stream CO2 you would lose your carbonation to the headspace in the ...

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1 answers
6 votes
1k views
What is the benefit of a 3 tier system?
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9 votes

Top tier - Sparge Water Middle tier - Mash Tun Bottom Tier - Boil Kettle The main benefit to having the vessels stacked in this manner is that you can transfer water/wort without the use of a ...

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2 answers
1 votes
2k views
SG and OG quite different to values indicated on can label
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2 votes

Typically with a kit if you used the proper amounts of water/sugar/extract ratio your OG will be right on. Incomplete mixing of the wort doesn't seem like a problem considering you shook the ...

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7 answers
7 votes
1k views
Most common and obvious off-flavours for homebrewers
1 votes

Soapy, Chemical or Corn flavors Under pitching yeast can result in as a result of the yeast overworking while eating all the sugar. Always use a yeast calculator and pitch the proper amounts of ...

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5 answers
8 votes
3k views
Would placing the fermenter tank in a tub of water be a good way to handle hot environments?
5 votes

Absolutely. If you need to cool the bucket further you could alternate adding ice packs to maintain your fermenting temps.

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4 answers
3 votes
639 views
yeast cell count importance
2 votes

Yeast pitching rate is vitally important to getting the proper flavor out of your beers. Its been said that yeast can produce up to 500 distinct flavors in your beer that are for the most part ...

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2 answers
2 votes
781 views
Is it possible to successfully bottle a beer that's already been primed in a barrel?
3 votes

I'm assuming you are meaning that you've primed AND carbonated in the barrel. Correct me if wrong. You can bottle already carbonated beer from a keg using counter pressure to reduce foaming. Our very ...

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6 answers
14 votes
14k views
Airlock: vodka, water, or
9 votes

I personally use the starsan sanitizer that's left over from brewing that day, However, its just an extra precaution to kill anything that MAY get in the airlock. Vodka is the same principal, but ...

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1 answers
6 votes
4k views
airlock ran dry, should I be concerned?
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8 votes

You should be just fine. Some breweries still practice open air fermentation and the practice of 100% airlocking your beer is relatively new. The water in the airlock will prevent bugs and oxygen ...

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