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1500 questions
5
votes
2 answers
Why my saké turned out sour?
1st batch was fantastic, tasty, sweet, delicious hot and cold.
I used the same process for 2nd batch:
Cooked the rice 2 cup water/1 cup rice ratio, let it cool in a container 3/4 of rice and a fine layer of koji (saké yeast), then added rice, yeast,…
Nick Charby
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5
votes
1 answer
How to calculate ABV% with step feeding
I would like to make a high ABV mead, and plan to divide the honey into 3 or 4 increments for the yeast. This has to be done so that the yeast are not under stress from osmotic pressure. However, I don't know how to calculate ABV if I am lowering…
Czernina
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5
votes
1 answer
Can I reuse a bottle that had a sour lactobacillus beer in it?
I had a very nice sour beer that had lactobacillus in it and was wondering if I can clean and reuse the bottle?
I have not made any sour beers yet but I've read you should keep separate brewing equipment when making them because even the most…
Bilbo Swaggins
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5
votes
1 answer
How does one make vodka from potatoes
I ask this as a Russian born person of which would like to show off to friends and family. As a Russian born US citizen who occasionally gets playfully teased about our stereotypes, I would like to prove to them how stereotypical I can be.
Daosof
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- 4
5
votes
1 answer
Sour beer at home?
Newbie here. I know nothing about making beer. I love sours. Can you make sours at home? Is it too complicated compared to other beer making?
William Dennhy
- 51
- 1
5
votes
1 answer
Different appearence of liqueur after aging
Last year I have made walnuts liqueur, or nocino in Italian.
From the single batch I have obtained 2 liters of liqueur, which I have bottled in dark beer bottles and left to age in the same, dark room.
Now I have noticed that while the liquor in one…
Puzzled_brewer
5
votes
2 answers
Having doubts about my first stout
I just had an issue with an oatmeal stout. I'm just starting to brew beer at home (BIAB) and I think I made some mistakes.
I had my water at 80°C hoping for the decrease of temperature to 72°C when adding my grains.
So I just kept at it not…
Gabriel
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5
votes
2 answers
Preparing Cherries for Secondary
A related question was asked about fruit in general but it didn't answer a particular question I have.
I have 6 pounds of fresh cherries ready for a holiday beer. I'm planning on cleaning/sanitizing the cherries and then freezing them to break down…
sgwill
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5
votes
1 answer
RIMS declining efficiency
For many years, I was getting efficiency at about 81% after backing into the numbers with Brewers Friend doing simple non-recirculated infusions at 2qt per lb with continuous fly sparge.
About a year ago, I built a electric RIMS 240 volt, 5500 watt,…
Icebreaker
- 51
- 1
5
votes
3 answers
Should a starter be hopped?
Should I add hops to my starter recipe? I just started using starters, and I haven't been hopping them at all. I didn't even think of adding hops until I read some of the answers on this question. What are the reasons to hop or not hop a starter?
Nicholas Trandem
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5
votes
2 answers
How does one apply nutrient to a mead brew
My wife discovered that the mead we are brewing smells a bit off, and a book we have on the topic suggest we may not have applied enough micronutrient. Any suggestions on getting more in? We have brewed for only a week and this is our first batch if…
user9812
- 53
- 4
5
votes
2 answers
What are the best variety of hops to grow to support a nascent local micro brew scene
I'm in Southern Australia, with good rain, close to the sea and have volcanic soil which looks as though it will grow pretty much anything. We have two small brewerys within a 20km, and I'll be talking to them about their needs, but wanted a…
MrTelly
- 153
- 3
5
votes
1 answer
Is phenol production temperature related or not?
It is well known that ester formation in beer is mainly a factor of temperature. Higher fermentation temperatures produce more esters. (Other factors play a role as well, such as the yeast's genetic proclivity to ester formation, pitching rates and…
Frank van Wensveen
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5
votes
6 answers
Spiced Pumpkin recipe (Any hints, tips or tricks?)
I'm going to be brewing a pumpkin spiced beer friday and will not have the time to do an all grain. So partial mash it is. Any hints, tips or tricks would be appreciated.
Original Gravity: 1.070
Terminal Gravity: 1.017
Color: 15.12…
Derrick
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5
votes
8 answers
Can I make a "lager" with ale yeast?
On the kegerator website, I found this method to make a "cheat lager":
To brew a great “hybrid” lager, I’d recommend using one of the
following yeast strains: White Labs WLP001, Wyeast 1056 or SafAle
US-05. It’s also important to ferment as…
user2132672
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