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Author: Jordan Folks Acidity is something brewers pay attention to at various points in the brewing process, adding a small The post exBEERiment | Impact Pre-Boil Acidification Has On A Czech Amber Lager appeared first on Brülosophy.
Hello, I’m a beginner winemaker and new arround there. So, I have a question about the clarifying for my pomegranate wine. 1 month ago I fermented ≈4 gallon a pomegranate wine. I used a brew-in-a-bag technique and used 10 kg pomegranate seeds’, red wine yeast, and pectinase. After 2.5 week I remove the fermantation bag and added potassıum metabısulfıte and potassium sorbate. The wine was hazy and I wanted to clarify it without chaning the taste. So, I take a sample to a glass bottle and… Read more
I’m about to start brewing some Mead again after a long hiatus. My original “strategy” was just to toss honey, water and yeast together with a few raisins and then pray to the gods. Which to be fair worked out pretty decently. Now however I want to apply a slightly more scientific approach and help my yeast out a bit since I like the stronger stuff and I want to ensure a hassle free fermentation. We don’t have Fermaid O available here so I found something similar (?)… Read more
Hello Brewers, We have prepared around 17 liters of Medicinal Mead or Metheglin. We need to bottle it now. So should i store it in glass bottles or plastic bottles? The last time we stored the mead in plastic bottles was consumed early, like within 2-3 months. But now i am aiming to store it for longer period like 5-6 years down the line. Can you guys please share your opinion and experience. It will help me alot. Thank you so much. Keep Brewing, Thats The Only Way!
Most beers I brew ferment in 3-5 days, usually closer to 3 days. I’ve had a few finish in as little as 48 hours, especially with some English and Belgian strains. But I just brewed a beer with an OG of 1.056 that had machinegun airlock activity and I had to put 4 two-liter bottles of ice to keep it within a reasonable fermentation temp range. And then just suddenly, all airlock activity stopped and it stopped giving off heat. I believe this might be the fastest fermentation I’ve ever had… Read more
I recently made my tried & true RIS using an AIO BIAB but the roastiness was excessive. Second batch using less roast was still excessive but a little less, so wondering if anyone else has noticed a difference between fly sparging and biab roast extraction ? I’m planning on going back to the cooler/fly sparging for a batch to compare but multiple batches before would suggest it’s possible. Fermentation was about the same as before for both and temperature controlled. Thoughts?
I’ve been brewing ciders and meads for a few months now, and I’d love to try a beer, but I cannot stand the taste of hops, or really anything bitter. Could I take a beer recipe just remove the hops, then backsweeten at the end with erythritol to my desired cloyingly sweet flavor preference? Would that get me a beverage that is safe to drink, and would it still be called beer or something else like sparkling barley wine? submitted by /u/snipermustadio [link] [comments]
Hey everyone , first time poster here! I’ve been brewing for a good while now and i’m working on an IPA. The thing that scares me is that i’ve been told time and time again that IPA’s are super sensitive to oxydation , i see all those people using Co2 injection tools to open their carboy/fermenter when dry hopping and etc. Since i dont have any fancy gear like that , i was thinking of plugging a “Y” piece of tubing in my airlock , putting a control valve on one end and attaching a Co2 filled balloon on the other end and slowly releasing Co2 in the carboy when opening to dry hop, with the valve just slighlty open to fill it with Co2 since it’s heavier than air. I would also do that when filling my bottles ( wanted to attach a picture of my schematics but i seem to be unable for some reason).Would this work and am i overcomplicating this / stressing too much about oxidation? Thanks in advance! submitted by /u/bruhwhatthe_hell [link] [comments]
Alright folks, I never post our videos here but we brewed a Donut Stout for Homebrew Con 2026 and documented the (admittedly chaotic) process we used to make it. Since we’re gonna bring this to the event and serve it to the public, I figure it’d be cool to give everyone a look at how it was made. We’ve claimed to be a lot of things over the years but “good brewers” is not one of them! However, as you can see, we tried to correct for this by inviting Martin from Brulosophy to help us not screw it up. We also invited Charlie from Golden Hive and CH from Homebrew4Life to lighten the vibes. Anyway, we see the value in a national meetup for home-brewers so I’m hoping to increase the reach of this video to drum up a bit more support for the AHA, as I’d love to see (and meet) as many people at the event as possible. Cheers! https://youtu.be/CCgtYJMoNAE?si=X4zPpN5tBlNb7xMx submitted by /u/Clawhammer_Supply [link] [comments]
I’m still fairly much a beginner with IPA beers. Over the years I’ve mostly brewed other styles. What are typical hop amounts for West Coast IPAs (whirlpool / dry hop)? What would be best practice for dry hopping in my case? I’m using a FermZilla All-Rounder as a fermenter, without a dump valve. I have ALDC and Super-F available. Dry hopping can be done oxygen-free. Is it more common to dry hop towards the end of fermentation or cold? Roughly how long of a diacetyl rest is needed for a basic Chico-yeast IPA that would be dry hopped at the end of fermentation? I assume ALDC can be added both at the start of fermentation and at dry hopping? If I dry hop at the end of fermentation, is the dry hop contact time too long if I can’t dump yeast/hops during cold crash due to the lack of a dump valve? submitted by /u/aqery [link] [comments]
Have the next best recipe since Pliny the Elder, but want reddit to check everything over one last time? Maybe your house beer recipe needs that final tweak, and you want to discuss. Well, this thread is just for that! All discussion for style and recipe formulation is welcome, along with, but not limited to: Ingredient incorporation effects Hops flavor / aroma / bittering profiles Odd additive effects Fermentation / Yeast discussion If it’s about your recipe, and what you’ve got planned in your head – let’s hear it! submitted by /u/AutoModerator [link] [comments]
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