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Author: Will Lovell In September 2013, my wife and I met some friends in the beautiful city of Prague, which is known for their beer culture, in fact residents of this country drink more beer per capita than any other country in the world. The sites were unquestionably breathtaking, the people were incredible, the food
Author: Mike Neville Brewers of every scale have available to them myriad options when it comes to fermentation vessel, from small PET carboys to huge stainless tanks. Even when the material of the vessel is the same, some believe other factors can impact the character of the finished beer. One big difference is headspace, which
Author: Mike Neville As the American-grown version of the classic British variety, East Kent Goldings (EKG), US Goldings were derived from the wild Canterbury Whitebine variety back in the late 18th century, though they were first grown in the United States in the early 1990s. Known for its pleasantly fragrant aromas of citrus and spice,
Author: Paul Amico These days, there are numerous types of IPA that have their own unique qualities, though one thing they all share is a strong hop character. One of the most popular methods for imparting beer with heaps of hop aroma is dry hopping, which involves adding a dose of hops to the beer
Author: Steve Thanos Every once in a while, a commercial beer comes along that I feel is so uniquely good that I feel inspired to brew a version myself. Unfortunately, attempts to clone recipes are often unfruitful, as brewers are left to guess what ingredients are used in the original recipe, which given the abundance
3.3 gallons English Stock Ale a la 11-11-11 Gunstock Ale. 3.3
Howdy. I have a bunch of screw top Stoli bottles, as well as a screw top wine bottle. Assuming I screw the top tightly after bottling, would there be any issues with carbing in these bottles?
http://www.kickstarter.com/projects/1708005089/picobrew-zymatic-the-automatic-beer-brewing-applia 2.5Gal brewing capacity. Neat concept. Price is not that bad compared to other turnkey. Dishwasher and flush cleanup? Sound pretty neat. I could see this one taking off. What do others think?
Happy new year everyone, let’s get this show on the road and see if we can make it to 1000 this year. Kickin’ off the new year with 6 gallons of Rolanberry Mead. It’s a fruit combination recipe from Final Fantasy XIV that I’m attempting to create for my wife based on the official cookbook she is in love with. Essentially, it is Cherry, Raspberry and Strawberry combined with some lemon. 6 gallons, Let’s Go!
Hello. I’m making 6 gallons apple cider with EC-1118 and nutrient. The way the juice is packaged I have 22.89 litres of juice. 6 gallons is 22.7 litres. Since each packet of EC-1118 is rated up to 6 gallons, would it be better to remove the 0.8 cup of juice extra, or does that small an amount not make a difference?
submitted by /u/jmnicholas86 [link] [comments]
Welcome to the Daily Q&A! Are you a new Brewer? Please check out one of the following articles before posting your question: How do I check my gravity? I don’t see any bubbles in the airlock OR the bubbling in the airlock has slowed. What does that mean? Does this look normal / is my batch infected? Or if any of those answers don’t help you please consider visiting the /r/Homebrewing Wiki for answers to a lot of your questions! Another option is searching the subreddit, someone may have asked the same question before! However no question is too “noob” for this thread. No picture is too tomato to be evaluated for infection! Even though the Wiki exists, you can still post any question you want an answer to. Also, be sure to vote on answers in this thread. Upvote a reply that you know works from experience and don’t feel the need to throw out “thanks for answering!” upvotes. That will help distinguish community trusted advice from hearsay… at least somewhat! submitted by /u/AutoModerator [link] [comments]
Wanted to run a plan past this sub before I end up with a disappointing festbier as I haven’t done any pressure fermenting before. I’m a student going home for Thanksgiving next weekend and I won’t be home again until Christmas break. Would it be possible to brew an Oktoberfest beer and then use a keg as a pressure fermentation vessel and lager it for the 3 months I am away? The plan being that the beer would carbonate itself and I wouldn’t have to force carb it when I come home for the holidays. I have never done any pressure fermentation before and I’m worried about off-flavours from skipping the primary fermentation. I’m also worried that having the entire fermentation happen in a sealed keg would result in a massively over-carbonated beer. Just curious what people’s thoughts are or if anyone has advice about pressure fermenting in general. Cheers! submitted by /u/unique_name4 [link] [comments]
I use a glass 1 gallon fermenter with a spigot (from northern brewer). During the sanitation process I didnt see any leaks. Usually I fill it up with water + star san, then inspect for any leakage before filling with beer. I check for wet spots on the area its on etc. It seemed good to go. However, once I poured the beer and checked on it there seems to be the smallest of small leaks near the spigot hole. I placed a napkin near the spigot to keep an eye and there’s 3 – 5 drops in a course of 8 hours. I can’t tighten it anymore, its the 0 ring around it that seams to be the source. Will this affect fermentation at all or am I overthinking this? Specifically with the small amount coming out. submitted by /u/SeanWhelan1 [link] [comments]
Hi all, I am looking to do pressure ferments to be able to do lagers as I don’t have a spot to hold the fermenter as lager temps. Without having an expensive jacketed conical, how would one have temp control on let’s say an all rounder? I figure that I can get away with room temp ~20C/68F, but what if it climbs higher to low 20Cs/70Fs? For those who pressure ferment lagers, is fermentation temps a problem? submitted by /u/polska619 [link] [comments]
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