Great Homebrewers

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]

Hello i want to start in the hobby and i got a recipe book and i want to scale this recipe to 5 gallons because my fermenter is that size, so i wanted to ask you guys how can i take measurements out of this recipes and scale them so they can make sense, also i wanted to ask if it would be better to do just the gallon or go ahead with 5 to start. • 6 lb watermelon • 1-1/2 lb fresh table red or green grapes • water to 1 gallon • juice and zest of 2 lemons • 1-2/3 lbs granulated sugar • 1 tsp pectic enzyme • 1 crushed Campden tablet • 1 tsp yeast nutrient • wine yeast Cut the rind off of melon, cut melon into one-inch cubes, remove loose seeds, and put melon and any free juice in primary (crock, plastic pail, etc.). Thinly grate the yellow off two lemons, juice the lemons, and add the juice and zest (gratings) to primary. Separately, wash, destem, and crush the grapes well in a bowl. Add grapes and grape juice and crushed Campden tablet to primary. Add water to make up 1 gallon. Add sugar and stir well to dissolve. Cover primary with cloth, wait 12 hours and pectic enzyme and yeast nutrient. After additional 12 hours add wine yeast. Cover and ferment 5 days, stirring daily. Strain juice into secondary (demijohn) and fit airlock. Ferment 30 days and rack, top up, refit airlock, and repeat 30 days later. After additional 60 days, rack, top up, and stabilize (add 1/4 tsp potassium sorbate and another crushed Campden tablet). Wait 10 days, sweeten to taste and bottle. Allow to age in bottles one year. submitted by /u/Ejeh38 [link] [comments]

Hi guys so I did an impromptu brew. I’m decently new to brewing. I have only made makgeolli before but I have made it close to 6 times. Love the unique flavor. Anyways I’ve always loved oranges and I wanted to see if I could make a quick orange mead. So I boiled some orange peels with 2 tea bags in water and bought a whole bag of clementines that I peeled and blended, then I strained out the orange peels out from the water and mixed it with the orange juice from The peeled oranges. I then poured in 3 pounds of honey a cinnamon stick and a little bit of sodium bicarbonate as well as alkaline water to raise ph and get temp down to room temp. Next I took some of that concoction, tasted pretty good so I put in in a clean bowl poured in wine yeast and let it sit for a half an hour to see if the yeast survived the ph. They did and started releasing co2 pretty quickly so I poured it back into the fermenter. This is day 2 and it’s fermenting pretty well. Smells of ethanol and is bubbling away. My question is this. Beyond regular contamination that comes with fermenting (I do a good job with keeping everything sterile) what should I worry about to make sure this is drinkable. Anything potentially bad from the oranges besides weird flavor. Also what kind of flavor should I expect if anyone has done anything similar. Thanks for reading this long things submitted by /u/dreamkrusher07 [link] [comments]

I’m probably overthinking this (I’ve been homebrewing for 14 years), but wanted to see what others thought. I’m brewing an old ale next week with the plan of kegging it this winter. I’m going to ferment with a mix of a british yeast and a brett. Is it worth it to rack this into a secondary glass carboy or just leave in a fermentation bucket? I know historically these were aged a year in cask and some oxygenation is appropriate for style, but would I be risking too much by not transferring? It’s also been a while since I’ve made a brett beer, wasn’t there a thought at one point that it does better with some yeast cake present or am I remembering wrong? submitted by /u/Turnus [link] [comments]

I had an idea for an American/English Pale Ale mash up with grain and hops (Fuggle, Cascade) from both sides or the Atlantic. I pitched Cellarscience Nectar yeast, but it didn’t seem to get busy even after 48 hours, so I pitched 34/70 to try to start the process. I dropped the temp to the upper limits of lager yeast and the fermentation began. Fast forward a few weeks and I’m drinking a very tasty, yet maybe undefinable style. I do love a hoppy lager, and I guess this fits that bill, but it also has English ale character. Anyway, thats part of the fun, I think. Pivot when necessary. Enjoy what the beer gods give you! submitted by /u/ryandwinstead [link] [comments]