Search results

I have broken more beer glasses than I can count, both by handwashing and in the dishwasher. I have others that have stood the test of time and are old favorites, but it seems that most of the glassware I buy is very thin or poor quality. Can anyone recommend some sturdy glassware that is NOT a...

Has anybody ever experimented with the fermentation speed of Voss Kveik? I’ve read about it finishing both primary and secondary fermentation within a few days, but I’ve never bottled anything I’ve ever brewed with it before 3 weeks. I know, temperatures pending, it will blitz through wort...

It took almost three years, but my wife is finally "nudging" my brewing operation out of the kitchen. I have been brewing BIAB with a 5-gallon aluminum kettle on an electric stove for over a year, making due with paint strainer bags and patience for water to heat. I've had success with that...

Hey everyone, trying to enlist the help of some long-timers here. I've been saving up some $$$ in my homebrew fund the past few months. It's not much ($100), but it's more than I usually have to play with at any one time. I have hops bursting out of my freezer and plenty of base and specialty...

Hey all, I checked my perry today and noticed a very thick white foam sitting on top. It has been for fermenting for about three weeks. I have attached a photo. Infection? This is my first perry, but I’ve done many beers in the past. Normally I would say it’s krausen, but I used a champagne...

A buddy of mine was good enough to give me two 5-gallon buckets worth of pears he pulled from the tree in his yard. Neither of us are sure what kind of pears they are, but I’m interested in using them to make my first pear cider. They’re pretty hard right now, but they’re crisp and lightly...

I'm planning a Christmas beer to be consumed by mid-December and need some guidance. Given that it's nearly September already, I'm not trying to brew something that would require significant aging, though I would like to use spices to give it that holiday aroma & taste. I would like to use a...

Not sure where to pose this question since it's about a potential brewing technique. I have brewed several IPAs in recent months, many of which have suffered from some degree of premature oxidation (staleness, darkening of color, etc.) and/or drastic loss of hop aroma just a couple weeks after...

I made the jump from extract to BIAB three batches ago and have had varying degrees of success each time. My efficiency has ranged from 45% to 65%, though my last batch was disappointingly on the low end of that spectrum. That said, I'm hopeful I can get some pointers from you guys about how to...

I visited an out-of-town homebrew shop this week and picked up some WLP300 Hefeweizen yeast to brew a hefe. However, when I got back home the next day, I saw the "best by" date is July, 2017, making it 7-8 months past its prime. Mr. Malty estimates 1% viability. I'm a little miffed at myself...

I've been doing some research about kettle sours and have a couple questions. First, it seems that most kettle sour recipes have an OG of 1.040 or lower. Why so low? What would be the detriment of souring a higher-gravity wort, something like 1.052? Second, if there is a reason why kettle...

My current fermentation setup is without a cooling element, and spring/summer are approaching. Since I'd rather not brew saisons exclusively for the next several months, does anyone have suggestions for other yeasts that do well with higher temperatures? I like to brew a variety of styles, so...

Since I don't have $200 to spend on a grain mill, I've been looking around at hand-crank mills. I believe they're called Corona or Victoria mills and are typically used for grinding grain into flour. I've seen several videos of people using them for brewer's grains, but I'm having trouble...

Hey everyone, first time I've ventured to the mead forum. I have been homebrewing for more than a year and made my first mead recently along with a friend (his request). I am pretty familiar with the process of making beer but am out of my element with mead, so I'd appreciate any advice you can...

I have a little over a year of homebrewing under my belt and would like to make my first big beer, a BIAB Belgian tripel. I will use mostly Belgian pilsner malt and Wyeast 1214 (rinsed and refrigerated from a prior Belgian single) for a 3-gallon batch. What do I need to be aware of when brewing...

Finally making the jump away from extract to partial mash, but I want to make sure my grain bill and a couple other things are appropriate before the brew. My biggest question is how much base malt will I need? I'm making an 3-gallon NEIPA with Golden Promise, flaked wheat, flaked oats and...

After brewing ~18 extract batches on my stovetop, I am now the proud owner of a Bayou Classic burner and a 44-quart kettle. Before I make my inaugural boil, I have a few questions for those of you who have been using a similar setup. Do I need to boil water in the new kettle first to "clean"...

Not sure if this is a beginner forum question or not, so please move the thread if need be. Is it necessary to have a FermWrap hooked up to a fermenter for the entire time a beer is in the primary? Or can you remove the FermWrap once FG is achieved and then let the yeast clean up at ambient...

Trying to confirm a hypothesis here... So I've read that excess headspace in a secondary fermenter (think 2.5 gallons in 5-gallon carboy) is a no-no because all the oxygen contained in that headspace can spoil the beer. I know purging with co2 can combat that, but like many brewers, I don't...

For the first time, I may have encountered my first no-go yeast pitch. I'm approaching the 36-hour mark with absolutely no airlock activity and am wondering at what point I should consider pitching more yeast. I worry about infection with stagnant wort. This is my 15th batch, and I've always...