Search results

Hi all, I'm doing a batch of Mango-Pineapple Fruit Juice Wine. Do I need to do a diacetyl rest for this Fermentation or no? I have a 2-1/2 gal batch fermenting in a 3 gal plastic carboy. It's temp is controlled in an "Inkbyrd" converted fridge. Set to 70°F. Exactly in the middle of the range for...

Wow? Ok! And here I thought I had a MacGyver moment going on!? 😅 Thanks for the tip! I'll definitely remember that for future batches! And I plan to do MUCH in the future!!! Cheers to Home Brewing!!! 🍺😎❤🔥

The quantity of the priming sugar and prep procedures were in the Brew kit process. I followed it exactly.

I dissolved 3.5oz of priming sugar in 2 cups of boiling water. I then poured half into each of the sanitized 3 gal carboys. Then I racked half of the primary batch (2.5 gal) into the carboys by laying the siphon tube down around the bottom of the fermenter to create a whirlpool action to mix as...

Hi All, Sorry, this is a long one? Please ask any and all questions to help me Brew a better batch next time! I just completed a 5 gal batch of Robust Porter. It was a partial grain, LME Beer kit. Everything went good, as far as the schedule and target gravity numbers. After a vigorous...

Thanks for the info! Cheers!

Thanks for the Info! I was wondering and now I know!

That's what I was thinking? But how is a cooler used for a mash tun? The mash tun is heated to boiling temps? Am I missing something? I don't get this?

Hi All!! I'm new to homebrewing, with 1 successful 5 gal Brew under my belt! Can anyone explain how you can use an igloo cooler as a mash tun, without melting the bottom of the PLASTIC cooler? I see pics of the cooler conversions and the cooler setting on top of the propane burner, but...

Thanks again for the advice!! I'll be bottling tomorrow, after I pick up the bottles! Really appreciate you taking the time to answer ALL of my questions! You are very patient!! Cheers to Home Brewing!! 🍺😎

Ok. Correction, I'll be using 16oz swing-top Amber bottles. The ABV should be 5.4%. OG - 1.052 / FG - 1.012. I was gonna put them back into the fermentation chamber at 68°, which is what the Beer fermented at originally? Do you think the same temp will be good or do you recommend turning up a...

I appreciate your advice!! So one more question, since the paperwork is "not with the times"!?😕 After I prime, using the included powdered primer and then bottle, how long normally does the carbonation process take for a Porter? Or is it all the same time for any style of Beer? I'll be using...

Damn? I've read so many different blogs and info on this that I thought I was doing the right thing? The Brew kit's paperwork even strongly suggested that I rack to a secondary fermenter? It did say to do this "before" fermentation was finished, but also said that fermentation should take up to...

Also, the barrel-aged, Dark-Cherry flavor was from the Vodka I used to extract the vanilla out of the 2 beans I used? I then strained this into the first fermenter and then syphoned the Beer out of the primary, onto this extract flavor. I hope this batch isn't ruined?

The reading I took the day before I split the batch was right on the money of what the Brew kit's paperwork stated. The reading was 1.012. Do you think this will still carbonate with priming, when bottled? I don't have any smaller carboys, other than 1 gallon glass jugs? Will this ruin the batch?

I have split the 5 gal batch of my robust Porter after 10 days in primary. I flavored the one batch with "barrel-aged dark cherry, Vanilla" using 2 vanilla beans. The other is the original "Robust" Porter recipe. The fermentation action in the air-lock dropped down drastically after about 2 full...

Thanks for the info! I take it from your reply and also reading other blogs, that vanilla extract is not a good option to use in the secondary fermentor? It's always better to use beans? And Madagascar vanilla beans are the best for using in Beer? I think I'm gonna skip the peppers this time, so...

Does anyone have info on what the best way and Brewing steps are for adding Jalapeño pepper to a Vanilla porter? I want to split a 5gal partial mash, extract into 2 (2.5 - 3gal) batches. One will stay the original kit recipe and the other will be experimented with adding Vanilla extract and...

I bought this one from a Brew supply shop. I didn't make it. Would it still require outside scrubbing or would this part already have been done by the manufacturers, since they know the purpose of the piece? Not sure?