Simon
  • Member for 11 years, 2 months
  • Last seen more than 11 years ago
  • Adelaide, Australia
How likely is contamination in an average batch?
24 votes

If I wash my hands regularly do I need to sanitize them as well? Do I even need to wash regularly, between touching everything? No. As long as you're not touching the insides of bottles, fermenters ...

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What can I do with my spent grain after mashing?
15 votes

My dogs absolutely love spent grain dog biscuits, I use this recipe (originally from here): 4 cups spent grain 4 cups flour 1 cup peanut butter (or oil or pizza sauce) 1 egg Mix together thoroughly ...

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What are some alternatives to hops?
9 votes

You'll want to take a look at brewing Gruit, a style of beer brewed with herbs in place of hops. Personally I haven't had any practical experience brewing a Gruit but this site has a few recipes you ...

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What is the best beer to make for a spouse who prefers sauvignon blanc?
8 votes

If you can source it consider brewing a light coloured, dry ale (or better still a clean lager) late hopped with Nelson Sauvin from New Zealand. The hop imparts some similar characteristics to ...

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How do I determine where the off-flavors of my brew are coming from?
Accepted answer
8 votes

How To Brew by John Palmer contains a good summary of common off flavours: http://www.howtobrew.com/section4/chapter21-2.html

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What equipment do I need to buy to start making beer?
7 votes

Don't underestimate the affect good temperature control will have on your beers. While not strictly necessary I believe to make good beer you should invest in some kind of fridge/freezer with a ...

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Why do red wines tend to be stored in green bottles and white wines not?
5 votes

It's a combination of marketing and tradition. For better or worse you're average consumer expects white wine to come in a clear bottle. This is not exclusive however, one example being Riesling ...

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How do I keep yeast from a strain that I've bought?
Accepted answer
4 votes

You might also consider culturing yeast on slants. I do this and currently have around 15 different yeast strains in stock that can be ready to go within a week. This site explains a very similar ...

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How do I prevent off-flavors in ciders
3 votes

Look into Keeving. A brewer at my local club made an excellent, bright, crisp cider using this method. It may seem complicated but it's really quite simple (providing you can get hold of the PME ...

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How can I avoid a lot of foam in the first pint from the keg?
2 votes

I have this same issue and it's caused by the temperature differential between the beer lines (inside the fridge) and the tap (outside the fridge). Once the tap cools down after a couple of pints are ...

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Hop Utilization Resource
Accepted answer
2 votes

This is a tough one to get right as there are a few formulas for calculating IBU's. This site includes a description of the two main ones and an online calculator you can use to get the numbers you ...

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Do you keep your wine/beer making records online?
1 votes

I have a copy of BeerSmith installed in a DropBox folder. Works great for keeping my recipes, records, stock etc. synced between by computers.

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What are some methods to increase extraction efficiency and consistency?
1 votes

Another tip for achieving consistency when batch sparging is to set yourself a "water budget". Do this by calculating your system losses (HLT deadspace, MT deadspace, loss to hoses, loss to trub etc....

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