Search results

Hey folks, I've read just about everything I could find on here about using a sour mash but couldn't find answers to a few of the questions I had. Im hoping the helpful people of HBT can help me out. I've been brewing for a few years now, but have never attempted a sour beer, and decided...

Hey Folks! So I've been brewing for about 3 years now, and have never had a contaminated batch, but I'm nervous about my latest. I brewed 3 weeks ago, and racked into secondary a week later and dry-hopped with some sorachi ace and lemon zest (soaked the lemon zest in vodka for about 5 minutes...

Hey all, I'm going to a friends house next weekend about a 2 hours drive away. I wanted to bring my latest batch with me. I started carbing it today so it should be good to go by the time I leave. I was wondering if there was any preferred method for transporting it. Any success stories for...

I have been trying to get my air disconnect off of the liquid fitting on the keg. I was force carbonating and now I can't get it off. It can't possibly be this hard. Am I doing something wrong? Somebody help please!!

Hey Guys, I tried to do a search but I couldn't find anybody with my particular dilemma. I just kegged by first batch (Ive been bottling for a few years) and found an article that told me to Carb at 41 degrees and 13 psi for the whole time and that my beer would be carbonated in 4 days. I...

I am going to be using DME to prime my beer for the first time. I normally use corn sugar but I forgot to pick it up and I've got a bunch of DME lying around. Normally when I use corn sugar I heat up a cup of water and then simply let the sugar dissolve in the hot water. When using DME do I...

Hey guys, I know this question has been asked thousands of times but I just want to be sure I am doing this right. I am brewing a Pilsner and I pitched a yeast starter into the wort (1.052 OG) and let it sit overnight at 65 degrees to be sure fermentation started. When I woke up in the...

So this is a kind of nitpicky question but Beer Brewing brings out the perfectionist in me. I have been doing late additions and am wondering what the exact correct process should be. If I do a boil for 60 minutes with half the extract, and then add the rest of the extract with 15 minutes...

Hey guys, I know these types of questions float around here all the time but I couldn't really find what I was looking for by searching. I hope you have some ideas for me. I brewed an IPA from AHS on Sunday and the OG was supposed to be 1.066 but in reality it was 1.053. I was way off and I...

If my yeast is supposed to ferment between 68 and 73 degrees. What temp should I keep the fridge at? Do I need to account for the heat given off by the fermentation itself?

I am brewing a Hefeweizen today using the white labs hefeweizen yeast. My mini fridge wont go any higher than 57 degreees but if I turn it off it gets up to like 80 degrees. I know I can buy an external controller for the fridge but I havent made that investment yet. The question is what temp...

Hey fellas. I wanted to start making my way into all-grain brewing so the first step in doing so is to invest in a bigger pot. I live in an NYC apartment so I cant buy an outdoor propane burner. Will my gas range be able to handle heating and maintaining 6 gallon boils? Will it work but...

So I noticed that AHS really pushes the 1% alcohol boost and says that it it odorless, flavorless, etc. Is this really true? Are there certain styles of beer that you wouldnt recommend using this in? It just seems to me that an extra 1% of alcohol should affect the taste a little bit. I...

I have a kegerator that I used to use in college but I am now just using it to ferment my beer until I make the investment in a keg to put my homebrew in. Most of the time I leave it unplugged and the temperature stays around 75 degrees. If I have it plugged in the highest I can get the...

Hey all, So I tried to find the answer to my question through searching but I failed. I normally use a secondary with all my beers because I like them to be clear, but I was reading that a secondary fermentation for wheat beers isn't desirable. What do you guys normally do for wheat beers...

Ive already gone through primary fermentation of 5 gallons of stout and I then racked on top of 5 lbs of cherry puree in the secondary. From everything Ive read on this forum and in my books it says that I should have had a lot of action but theres really been nothing. Not even any bubbling...

I have a recipe that requires me to add 1 lb. of roasted barley 1/2 lb Chocolate Malt 1/2 lb Black Malt I have only ever brewed with extract so this is a bit above my head I think. Should I steep this at 150 degrees for 45 minutes? Is there an effective easy schedule I can use to...

Hey I got some liquid yeast from Northern Brewer today and it is chunky. No matter how hard i shake it there is always clumps of whit yeast floating in water. It came wrapped with an ice pack, so is it possible that the yeast froze? If so what should I do?... I was planning on making a starter...

Im planning on brewing a Cherry Stout this week and wanted to see how much cherries you guys thought I should put in it. The base beer is gonna be a dry stout: 6 lbs. Light LME 1 lb Roasted Barley 1/2 lb Chocolate 1/3 lb Crystal 1 oz Goldings White Labs Irish Ale Yeast Ive decided...

So this is a total noob question but Im just wondering. When I was buying beer I would know not to buy cold beer if it was going to be a while before it got into the fridge because it would get warm, and then making it cold again would give it a skunky taste. So now that Ive had my lager in...