Search results

I left my beer in the primary for 12 days instead of the normal 1 week(ish) that I normally do. I have bottled it, but it has cleared within two days and hasn't carbonated yet. I am concerned that too much yeast had fallen out of suspension in the primary and there is not enough in my bottles to...

YBC, how long did you let yours sit after bottling, and do you have hard or soft water? What yeast did you use?

I floated a beer thermometer in my fermenter to take an actual reading (I love floating thermometers) and it was about 20 Celsius during fermentation (actual wort temperature), so the ambient temperature did not affect it in this instance. This was even when at prime fermentation. I also had an...

I used my tap water and it is quite hard water. Yes, I am doing extract kits. I guess the only thing I can do is to experiment with different yeasts, use bottled water that is not hard and use lower temperatures in order to find the cause of the problem.

I fermented in my kitchen which is constantly at 20 Celsius. I know that it never got more than that. There is no fruity tones (like banana), just a very bitter taste that is not in commercial beers (not good bitter).

I have never used Safale S04 or Nottingham, but I have had yeast bite in my beer using Coopers. I know Nottingham and S04 is meant to be really good. Therefore, which is the best at reducing the yeast taste in my beer? I have a very prolonged after-taste in my beer. It is not infected, but I...

I would leave it a bit longer. It is not uncommon for a fermentation to stop for a few days if the temperature, for instance, is not within the fermenting range of the yeast. You have only had it in primary for 1 week. It is perfectly OK to leave it in primary for up to 3 weeks. As you only have...

I did a cider once and it smelt of rotten eggs. My house-mates were furious when the house smelt like it. It was caused by sulphur dioxide. When I tasted the brew after about 2 weeks in the bottle, it tasted like eggs. I chucked them out. I found a bottle I forgot to chuck out after about 3...

If you emptied a store-bought beer into another bottle and put a cap on it, I can expect that it would go bad pretty quickly. How is primed home-brew different? Does the CO2 carbonation process preserve it? Or is it to do with the yeast? I am just curious. I couldn't find much on this...

Sorry, 209 grams. 209 is, for sake of argument, about half of 454 grams (1 pound). This means it will add about 1.004 to a batch of beer. 1.004 down to 1.000 (water) makes 0.5% alcohol. Therefore, it adds 0.5%.

According to a website I saw, gravity is measured in points per pound per gallon. For dextrose, I THINK it was about 43 points. That means when 1 pound (454g) is dissolved in 1 gallon, it yields a gravity of 1.043. If you made this 5 gallons, it would be 43/5 = 8.6. That means topping up...

I have just set up for primary fermentation by adding the kit, DME, Dextrose and some steeped crystal malt to 23 litres of water. For some reason, after giving it a good stir and pitching the yeast, something has settled to a brown, cloudy, clumpy type substance at the bottom. It is very...

True, purchasing from the store is one option. However, there is something about drinking your own beer that store-bought won't satisfy. I am providing a full-proof plan for conquering what I consider the main aspect of beer making for beginners. The kit, yeast, fermenting temperature etc...

Leaving in primary for longer than many instructions say is good. 2/3 weeks. If you google search John Palmer Homebrewing, you will find a free e-book that has EVERYTHING you will need to get going from beginning kits to all-grain. A fantastic book that highlights the flaws of kit instructions...

I suggest a coopers kit because it comes with named brand yeast (actual coopers yeast). I have had others with 'mystery yeast' that is just a silver pack with nothing on it. Yeast strain makes all the difference to the finished beer. They are very inexpensive. As you specifically ask for...

I have recently got back into the home-brewing and I agree with the guilt feeling. The only thing I can suggest to overcome this issue is to let the beer sit for as long as you can by brewing another batch. Bottles are pretty inexpensive these days; therefore, I have bought loads to get a back...

I have recently got back into the home-brewing and I agree with the guilt feeling. The only thing I can suggest to overcome this issue is to let the beer sit for as long as you can by brewing another batch. Bottles are pretty inexpensive these days; therefore, I have bought loads to get a back...