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1500 questions
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6 answers

Using coffee in beer

Last weekend I brewed a super classic, nothing special stout. I plan to add coffee to it in the secondary, and didn't want any craziness from the stout itself so that I could really play with the coffee flavors. I think I'm going to rack it into a…
hookedonwinter
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What is the minimum amount of time required for a yeast starter?

It is generally advised to leave a yeast starter for at least 24 hours to get optimal yeast growth. If I only have a few hours, is there any point making a starter from my liquid yeast pack? Is there any harm done by doing a very short starter, or…
Symmetric
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11 answers

Can I dry my own yeast to make it relatively shelf stable? How?

Obviously, it can be done, as dry yeast works for fermenting beer. I go sometimes a month or two between batches, and carrying over one yeast culture across beers seems a bit of a pain. How is dried yeast made/ packaged? Is it something a…
Jeremy Holovacs
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Can we estimate the temperature rise in the primary due to fermentation?

OK, this is sort of cheating but I really liked this question so I thought I'd ask the question again in a slightly different way and try and answer it. I was wondering if we can actually estimate the expected temperature rise in the primary due to…
Poshpaws
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14
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6 answers

Can OxiClean be used as a sanitizer?

Many batches ago I abandoned the sanitizing solutions sold (at ridiculous markups) from standard homebrew stores in favor of OxiClean Free. My logic at the time (being out of sanitizer, and at a grocery store) was that the active ingredient in…
Nate
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14
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4 answers

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

Recipe calls for fermentation at 70°F (21°C), basement is 65°F (18°C). I know that fermentation produces some heat, so I was wondering if just letting yeast do its thing will be enough. Otherwise, do I need to move my carboy to a warmer room…
PBG
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14
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17 answers

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

I am trying to solve the "wife who loves wine instead of beer" problem. She would normally choose a Sauvignon blanc for herself but that's just no fun for the beer-drinking / making husband. My goal is to create a beer that draws parallels in her…
Bob Cross
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6 answers

Avoiding excessive soot on brew kettles

Are there any secret tricks to avoiding an exorbitant amount of soot on the brew kettle after the boil? We have been making all grain batches recently using a 20 gallon stock pot and a propane burner, but we can never get the pot clean afterwards,…
Matt
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Do I need to sterilize my top-off water?

I just purchased my first kit and am about to brew it (tonight!). The instructions provided indicate that after cooling the wort and tranfering it to the sanitized carboy I need to top it off with cold water. It seems like this is just asking to…
Chris Pfohl
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2 answers

What is "well attenuated maltiness"?

I am studying to become a BJCP judge. I was reading through Style 2a German Pilsner and saw something in the flavor profile that I didn't quite understand thoroughly. It says Moderate to moderately-low yet well attenuated maltiness, although some…
Nathan Koop
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5 answers

How can I learn the distinctive taste of various hops?

There are some very helpful descriptions I've found of people describing the taste of various hops, but I've found that my personal taste can be quite different. I'd like to be able to isolate the aroma and flavor of a particular hop, without…
Mlusby
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5 answers

What is the minimum amount of equipment to dabble in All-Grain?

What is the minimum amount of equipment I need to have to brew very simple all-grain recipes? Bonus points for cheap & easy-to-find equipment. I'd like to go all-grain eventually, but for the time being I'd just like to dabble. I'd like to be able…
Nicholas Trandem
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14
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Original Gravity: Calculate or measure

I've been told that for extract brewing it's best to simply calculate the original gravity instead of measuring it. Is this correct? What are the pros/cons either way? What about with extract+grains or partial mashes?
chezy525
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Is it possible to over-ferment?

My first batch started fermenting 8 days ago. The beer is still fresh and very cloudy, but I'm wondering if its possible to over-ferment a beer? If I let it sit for another 2 weeks (or however long, the length of time is unimportant to the actual…
Mike Fielden
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Concerns/Considerations for making mead with raw honey?

I may be able to source enough raw honey to make a batch of mead from it. Are there any special concerns that I need to be aware of? If I don't boil it, should I use campden tablets to control any wild yeast and/or bacteria?
Nicholas Trandem
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