Search results

I made a "raspberry blonde ale" with pale 2-row and US-05. Raspberries were added in secondary. It's decent, but too dry. What should I add to give it more sweeteness? (Maybe 10% crystal malt?) Any suggestions? Thanks!

This is my first attempt at a lager. I obviously should have let it ferment in the primary longer (was 9 days) It's been lagering in 35-40F for over a week. Just tasted it and yikes... Orville Redenbacher would be proud. It's a small batch, and so I was trying not to waste half of it with...

I've been using a carboy cap like this: http://morewinemaking.com/themes/morebeer/thumbs/500x500/product_images/morebeer.com/1/9939.jpg Should I switch to rubber stoppers, or are these plastic ones fine? I'm concerned that the plastic-on-plastic doesn't give an adequate seal. Or is that...

I just started my first batch of wine with Lalvin 71b-1122. It's Day 3 and still nothing happening. I made a noob mistake by adding a campden tablet before pitching the yeast, and I'm assuming thats what stalled my fermentation. A guy had a winemaking series on youtube and he mentioned it being...

This might not necessarily be "home brewing" related, but possibly could be, since we all use either bottle or keg. I'll use Heineken as a prime example . From a fresh bottle (The 50% of the time when it's not skunked) it's very smooth, one of my favorites. (Yes, I wish they sold Heinken in...

I'm trying to calculate alpha acid units. Czech Saaz hops alpha acid: 2-5% Since the % varies, what # should I plug into the equation? (3.5% since it's the middle? etc.)

Batch #1 is an IPA, it's been in bottle conditioning for 1 month. It showed decent head on the pour, but still tastes like wort. My main concern is temperature... Should bottle conditioning basically be treated as another fermentation (with temp on low end for the yeasts ideal range) Temps in...

I was looking at some photos of swamp coolers, and it leaves me with one concern. If you're putting ice directly touching your fermenter (or close), aren't you temporarily exposing some of the yeast to undesirable low temps? (32+ degrees F) Especially the yeast that is in suspension along the...

Well... batch #3 was a disaster. Used a rolling pin and hammer to crush grains. Lesson learned, that will never happen again. 1 lb Pilsner 1 lb red wheat OG 1.022 @ 60F What's the chances of this turning out drinkable? Or is my yeast basically swimming in Bud Light? (Fortunately only a...

Hello, I have a batch fermenting with Nottingham dry ale yeast. The ideal temperature range is 57-70F. Is it preferable to stay in the low range (such as 57-60) or does it have any noticeable impact? Right now my fermenter is at 66F. Will I get better results if It's brought down...

Hello, There doesn't seem to be much in the forum about how to determine the total volume in the bottling bucket. I made newbie mistakes last night when bottling. After not having a full gallon to begin with, and having leftover trub after siphoning, I found myself staring inside the bottling...

Hello, I'm a brewing newbie still working on my first batch. I just ordered more ingredients from Midwest Supplies for a 1 gallon batch. I'm researching a lot and trying to formulate a recipe in the meantime. I'm aiming for a light-bodied wheat ale, with a subtle raspberry flavor. Please...