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1500 questions
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4 answers

Aerating When Moving from Mash tun to Boil Pot

When transferring from the mash tun to the brew pot, I had set the mash tun about 3 feet above the brew pot and let the wort flow out and fall to the pot. This caused a large amount of bubbles that stayed around until the wort started to boil. It…
corymathews
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How much hops to use when reducing a batch size?

I want to brew a 2.5 gallon batch of beer based on a West Coast IPA recipe for a standard 5 gallon batch. Is there a calculation for scaling back the amount of hops used for bittering, aroma and dry-hopping? I assume one doesn't add the same…
Chris
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Do I truly need a wort chiller?

I am on the fence with this one. Is there any reasons other than "Shorter brew day" or "contamination worries" for using a wort chiller? I brew 2.5 gallon batches of wort in my pot, and either 1. cover it with the sanitized lid and immerse it in an…
Steve M.
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2 answers

Yeast nutrient schedule for meads?

Somewhere I remember a mention that a "more-modern" technique in brewing meads involves a regular schedule of adding yeast nutrients while in the primary. I was never able to find the reference again and have so far been unable to find another…
mummey
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4 answers

Strange aftertaste in mead?

I've been making mead for a while and there's something I can't quite resolve. Some batches are said to have a strange, solvent-like or "turpentiney" after-taste. Most people don't seem to notice it or care and I've only ever noticed anything once…
FrustratedWithFormsDesigner
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3 answers

I find my wines to be too "juicy"

I've been making wine (mostly red) at home for about a year now and find that even though I ferment them dry I still find them to taste too much like fresh fruit. Any thoughts on getting to that aged almost leathery profile that I prefer?
Eric Goodwin
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How to get started brewing sake

I have a packet of koji spores and these instructions: http://www.tibbs-vision.com/sake/instrct.html The instructions call for a 2.6 gal fermenting vessel. Since I have a 7.9 gal bucket, I am considering brewing a double or triple batch. I've been…
jcs
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How to ferment on the last batches yeast cake?

My last batch was a strong ale/winter 1.090 wlp002 english ale yeast brewed on 11/20 (two weeks ago). it has been in the fridge crash cooling for about 72 hours. this will be my first attempt at fermenting on an old yeast cake. I'm assuming the…
Ryan Shdo
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2 answers

How does malted wheat differ from malted barley?

Aside from the fact that they're two different types of grain, how do the two malted grains differ in terms of their effects in beer such as flavor, body, head, etc. when used as base malts?
Jeff L
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What woods besides oak have been used to flavor wine?

I know that French and American oaks have often been used to flavor wine. Are there any other types of wood that is suitable for this purpose?
Dale
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1 answer

Size of a "Gallons" in recipes

I'm from the UK and only really work in metric. Im having a bit of trouble converting this recipe into metric. In brewing does a "gallon" mean the imperial or american gallon? (23L or 18L)
Tom Squires
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What's a good first equipment buy after a basic starter kit?

I bought the First-Time Brewer's Starter Kit from Midwest Supply and enjoyed the process quite a bit. While the kit has the essentials for extract brewing, I know there are lots of things I can get to make the process (and product) better. Since I'm…
Jarett Millard
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1 answer

Calculating the exact alcohol volume

Using a hydrometer is great for most people, but the geek in me would like to know the exact alcohol content of my brew. What would be the process, titration? And what chemicals would I need?
Richard Stelling
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2 answers

Fast versus Slow Fermentation

So I pitched a cider and the yeast blitzed through the batch in 48 hours (SG=1.050, FG=1.000). I noticed that the temperature went from 72F to over 76F during the fermentation (I really don't have a way to control the temperature of the carboy, the…
drj
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My beer tastes like green apples.

I brewed a blonde ale with extract a little over a month ago. I fermented in primary for three weeks and have been bottle-conditioning for two weeks. I didn't take an OG, but the final gravity before bottling was 1.011 (exactly what the recipe…
RyanTheDev
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