Homebrewing Stack Exchange
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1500 questions
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4 answers

My cider has too little bite, what should I be looking to change

my cider has too little 'bite'. It taste a bit sweet, and lacks bite. It has an alcoholic content of 5% by volume which I don't really want to change much. Should I be looking at different strains of yeast, different apples, or take a look at my…
Martijn
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Resources (advice and recipes) for sour beers

I've decided to start a program of creating sour beers where every 3 months I'll brew a new sour beer and set up a closet for aging of the beers. Given the length of the process and the amount I brew, I'm going to explore a spectrum versus trying…
Jim Rush
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Oxygenating wort before boil

I've heard there are negative effects of oxygenating wort before a boil. I don't lauter right into my boil kettle, but just dump the wort into it when I hit my target volume. There's a lot of splashing going into the boil kettle, can somebody…
PMV
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Do you use a default/standard base malt? What are the advantages?

Does anyone use a standard base malt to build your recipes from? What are the advantages? A couple of obvious advantages would be having the ability to buy large bags of the base malt (and ensuring that it's still fresh when you use it) and having a…
Hop the Mad Alchemist
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What kind of paper should I use for bottle labels?

Do I need to use heavier paper (ie, 30 lb) for labels? Would regular printer paper work just as well?
divided
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should i keep my carboy at current fermentation temp after moving from 75F+ to 68F?

I brewed an amber ale kit on Sunday (my second time brewing at all). Using white labs wlp008. I left the carboy upstairs and the fermentation was very rapid and extremely active for two days reaching temps of 75F+. I moved the carboy to my basement…
Bullet86
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Fermentation stopped and then started again

Hey friends. So I'm working on my first home brew. It's been in the fermenter for 3 days. After the second day of vigorous fermenting and hardcore airlock bubbling, the krausen started subsiding and was like that for about a half day. Today the…
typeoneerror
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List of free online brewing books and guides

There are some well known actual books like John Palmer's How to Brew (which, actually, happens to be freely available online). What other books and guides are available for free online that teach homebrewing?
thaddeusmt
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Chilli Alcohol Recipe

Is it possible to ferment chilli-peppers and produce a liquor with a alcohol content and also a hotness?
Richard Stelling
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What is a wort chiller?

Should I use a wort chiller, and what are the advantages of doing so?
Richard Stelling
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Looking for Feedback on an Oatmeal Stout Recipe

I'm looking for some feedback. I usually do kit brews for now but I am looking to get into building my own recipes. This is my first go around on that. I want to do an oatmeal stout and I'd like to keep it creamy and chocolately and not…
tomcocca
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How can I prime for bottle conditioning without oxidizing the beer?

I'm probably being too paranoid here, but what's the best way to make sure the priming sugar (I tend to use corn sugar boiled in a few cups of water for 5 minutes and then cooled) is thoroughly mixed into the beer without oxidizing it? I'm afraid…
Nicholas Trandem
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Yeast and Hop Longevity

I picked up the ingredients for an IPA when I was getting the ingredients for a Milk Stout a while ago. The plan was to have everything at the ready so I could make the IPA shortly after the stout. Well, the Stout was made, but as is often the…
theraccoonbrew
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What is the best way to seal a kegerator?

I am trying to prevent condensation in my kegerator, and it seems that sealing it as good as possible is a great idea. I have a chest freezer with a wooden collar where the faucets are installed and the lid is mounted on top of the collar. Should I…
Joe Lencioni
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Temperature swing of 10+ degrees during fermentation

I'm fermenting a porter, and pitched the yeast at about 75°F (24°C) on Sunday night (4 days ago). Lively fermentation started the next day, and though the wort had cooled to about 68°F (20°C) the first night, the fermentation brought it up to…
leftend
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