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8
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3 answers
Small Space & Apartment Brewing: Mashing
Given the limited space of an apartment, how do you mash in cramped quarters?
Do not consider budget to be a factor.
This is the second question in a series of discussions about small-space brewing. Please keep the discussion limited to…
Homebrew Holli
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Skunking beer process
How fast does beer skunk, in the bottle or out?
I have heard people claim their IPA gets skunky in the glass as they drink it on the sunny patio.
I have also left a sixer of beer on a shelf on my porch in the shade after shopping say, only to come…
brewchez
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8
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1 answer
Why is less bottling sugar required when naturally carbonating in a keg versus bottles?
When I look at various carbonation tools, I noticed that the amount of bottling sugar was MUCH reduced when naturally carbonating in a keg:
It would seem to me that a certain amount of sugar would provide a certain amount of CO2 dissolved in the…
Dale
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8
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6 answers
High FG / Low Attenuation across 3 different beers
I have brewed 3 all-grain batches now that have a high final gravity:
Imperial IPA: Target OG - 1.079, Target FG - 1.011, Actual OG - 1.070,
Actual FG - 1.020, Yeast - US-05. Common attenuation range seems to be 73% - 78%. Apparent Attenuation:…
Chris Dargis
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8
votes
2 answers
What's the impact of hot-side aeration?
Hot-side aeration (HSA) is the introduction of oxygen to wort during "hot side" operations such as mashing, lautering, boiling and whirlpool. Prior evidence indicated that hot-side aeration harms the shelf-life of beer by increasing the…
Dean Brundage
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8
votes
2 answers
Why does Irish moss go in at 15 minutes?
I've always added the Irish moss at 15 minuted left in the boil like I was told when I started. But I'm wondering now why 15 mins? what happens if its in for a couple minutes longer or what happens if its in for a whole hour? or on the other side is…
Ryan Shdo
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8
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3 answers
How much CO2 should I expect to use up when force carbonating?
I'm force carbonating my first batch of homebrew. I bought a 5-gallon Cornelius keg and switched out an empty CO2 tank with a fresh one. The tank pressure started out at 500 psi, but when I turned up the pressure on the keg (filled most of the way…
Bill the Lizard
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8
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4 answers
Ale Fermentation Temp. Too Cold?
Recently, I've had a streak of hot fermentations. My primary vessel nears 80º, and sometimes more.
With my latest batch, I've moved to a much cooler part of the house. I expect it to consistently stay around 69º.
However, out of curiosity, if it…
tbeseda
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8
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1 answer
Can enough capsaicin adversely effect yeast?
This is related to a previous question I asked when I wasn't as clinically insane as I am now. Allow me to explain:
A couple of months ago, I came upon Stone brewery's Crime and Punishment beers where they aged two of their ales on the world's…
Scott
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8
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4 answers
What is the scientific explanation behind open fermentation leading to increased esters and yeast flavor & aroma?
As a recent experiment, I wanted to try something that was unconventional for most homebrewers, and is widely considered to be clown-crap crazy. I wanted to ferment a beer topless, without a lid. I settled on ten gallons of a Belgian Dubbel, split…
Scott
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8
votes
5 answers
preparing fruit for secondary
What is the best method for preparing different fruits for fruit additions into secondary fermentors?
There are issues of sanitation and good fruit to wort contact, via chopping, slicing, mincing or puree.
brewchez
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8
votes
4 answers
Need a non-alcohol brew without the sacrifices. (besides the obvious)
I brewed a pomander inspired wit beer for the holidays. It is currently in primary. Since my wife just had gall badder surgery, she is avoiding alcohol for a little while and asked if I could brew her a NA. I like a good challenge. I am thinking of…
shamann
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8
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4 answers
As a benchmark, how much grain (and water) would be used to make one litre (or 100L) of wort?
Obviously the style of beer, type of grain (barley, wheat, etc) and depth of roast would make a difference.
But in general what would be the typical ranges be?
So for example:
For a Dark Stout: A kg of grain plus X litres of water gives one litre…
DarcyThomas
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8
votes
3 answers
Is 2005 bottle wheat beer ok to drink?
Found a box of home brewed beer in an old cellar marked 2005. Bottles look ok and caps are good. Would it be safe to drink?
Robin Earnest
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8
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4 answers
Adding the yeast to a beer kit by sprinkling or stirring
When making a beer kit some people say to sprinkle the yeast on top of the wort and other people say to stir in the yeast to incorporate it into the wort.
I know that there is the other method of rehydrating the yeast but this is another topic all…
WillNZ
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