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How important is temperature when adding pectic enzyme?

I added pectic enzyme when the must of my rhubarb wine was too warm after I misread the directions in the book where I found the recipe. I didn't notice until after the next day when I had already pitched the yeast. Will the pectic enzyme still help…
Kyle Boon
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Preparing Yeast

I've been reading the How To Brew book, and it (amongst other sites) recommends rehydrating yeast before pitching it. http://www.howtobrew.com/section1/chapter6-5.html Some sites suggest adding a teaspoon of sugar with the yeast, others just seem to…
smylie
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Drying freshly picked hops

My buddy works at a community garden, and they have a fence full of Cascade ready for the picking. He estimates a few pounds of hops are on the fence. What has to happen between him picking them off the vine, and me putting them into my boil? How do…
hookedonwinter
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Fermenator Question(s)

After 20 years of fermenting in glass carboys, I recently dove in and bought a Blichmann Fermenator. I Scrubbed it according to the docs that came with it, and then gave it my usual BTF soak and air dry before brewing with it. The first batch had a…
Juanote
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Priming and bottling for a first timer

It's been about ten days since I started fermenting my beer, and it didn't create bubbles in the air lock until day two or three. The air lock is still bubbling, should I begin priming and bottling? Also, my kit only came with a fermenter, not a…
chris
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kegged cider and oxygen

first timer at both cider and kegs. I have been reading that pumping oxygen (air) into a keg as the beer level goes down in order to maintain carbonation is bad as the oxygen will reignite the yeasts and alter the beer's taste. Is this still true…
kellogs
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Brewing using Lambic yeast: can't reuse the vessel for something else?

One of my friends told me that if you brew a lambic with lambic yeast (e.g. the WLP one) you shouldn't be re-using that carboy for anything else. I thought the whole purpose of cleaning was no yeast stays behind? Can anyone confirm this?
Lucas Kauffman
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Calculating Efficiency manually using metric system

Can someone please give me a hand calculating Mash Efficiency manually? I use mostly Gladfield malt along with some cara 'x's' and BeerSmith 3 but would like to calculate manually so I have a grasp of what's going on. Base recipe in Kilograms for…
W4K1NG
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How long does it take for yeast to mutate into having other characteristics?

I have heard yeast can mutate when you re-use yeast, and when it goes through many yeast-generations. How long does it take for the yeast to mutate? Which factors have an impact on the characteristics of the yeast? Which characteristics will this…
Rouse
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Cloning commercial beer

Where do you turn for good sources of info when researching a commercial beer you want to brew yourself? Magazines, web or the brewers themselves.
brewchez
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saffron in home brewing - taste, aroma and colour

I'm planning to add some in my mead because we have the best saffron in our country. anyone ever tried to add saffron in their mead, wine or beer during first or second fermentation? i know it can definitely give your drink a nice orange colour but…
ElectronSurf
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Names for when you use hops

I have heard a lot about the different stages of hopping in the mash, but I have only heard the term dry hopping. Are there different terms given to the different stages of hopping, or are they all dry hopping?
Brew Mart
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Unfermented Wine - What to do?

I had a real problem with this years Zinfandel. It got delivered at 29 brix which I think is the source of the problem. I added 13% water to try to get it down around 25 brix at the 72 hour mark after pitching yeast on day one. It fermented its…
Landon
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How to increase thickness in beer?

I've found myself becoming quite fond of "thick" and "juicy" IPAs and DIPAs. Beers with a viscosity to them that feels somewhat syrupy and leaving a great mouthfeel when drunk. I want to brew my own recipes which turn out with this thickness to…
joe92
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Airlock sucking inward

I've made three demijohns of elderflower wine, and after fermentation stopped and I racked the wine, then all three demijohns started sucking in the liquid which is in the airlock. We have had some unusually hot weather here in the UK, and I believe…
Omar and Lorraine
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