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My second batch of wine. First was a Master Vintner Chardonnay and when I degassed it foamed up quite nicely during stirring with a whip attached to a power drill. For my second batch I did a Winexpert Cabernet Sauvignon and the degas did not foam much at all. My primary fermentation was 7...

Thank you

I have been a homebrewer for a couple years and I tried my first batch of wine today. In homebrewing there is the possibility of manifesting off-flavors by fermenting or bottling and having your batch become light struck. Does the same potential exist for winemaking? I just pitched yeast into...

I am planning a couple brews for this weekend. An Oatmeal Stout and a Vanilla Porter. Upon visiting my LHBS, they are out of the British Ale Yeast WLP005 and the Wyeast alternative these recipes call for. Both call for WLP005 British Ale Yeast I do have: WLP002 English Ale Yeast WLP011...

Yooper, thank you for this information. Can you help me understand the math that goes into this ratio?

Have had 3 successful brews since addressing my kettle ball valve. I believe it is the hose barb connected to the ball valve that caused my problem. I believe I was catching bugs on the lip where the inside of the barb meets the valve. Thanks for help with this one...

These were leftover hops from another recipe, though I store them refrigerated and in a Ziploc bag they were opened a few months prior to the brew. Could this be the problem? I don't use top off water.

I have never had a consistent mash temp throughout my mash. The bottom is always 2 to 3 degrees warmer than the temp in suspension. By the end of the mash it usually equalizes...but I am not sure what to do about that. I try stirring well without splashing too much but have never had a steady...

Please analyze this grain bill and help me understand why I have a fair amount of residual sweetness in this batch. Should have been 35 IBU but I can barely discern bitterness in this one. Mash temp 153 degrees :confused: 10.0 lb Pale Ale (US) 3 °L 0.5 lb Flaked Wheat 2 °L 0.5 lb...

It's about 10 inches wide.

Thank you Armedcor, I knew I had heard this somewhere before...I brewed an American Pale Ale today (very basic ale) after soaking my ball valve overnight. I replaced my transfer tube to my primary and eliminated my mesh strainer. Hopefully I will be enjoying a homebrew soon. Thanks again! Mark

Perhaps my wire mesh strainer or transfer tube? I soak them both for hours in cleanser then sanitizer before using.

ChefRex I read somewhere once that even though the inside of the valve is in contact with boiling wort, the outside may not reach a bug killing temp. I am flummoxed at this point. Perhaps it is my metal mesh strainer?

Was using Straight-A as cleaner and 1-Step as sanitizer and had many good batches with this scheme. Now I am using the Straight-A for cleanser and Star San for sanitizer. Still having issues...

Folks, I have been brewing for a couple years and have had 2 stretches of having bugs in my brew. Very astringent flavor and carbonation that vanishes like ginger ale. I have recently moved from "One Step" to "Star San" and still have a spoiled batch. I have one more that I used Star San...

I have recently been brewing some beers with European and British Ale Yeasts that cannot rise above 70 degrees. It has been a challenge keeping these fermentations under 70 this summer. I work twelve hour days so replenishing frozen water bottles does not work for me. :smack: IDEA: Build a...

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I have recently been brewing some beers with European and British Ale Yeasts that cannot rise above 70 degrees. It has been a challenge keeping these fermentations under 70 this summer. I work twelve hour days so replenishing frozen water bottles does not work for me. :smack: IDEA: Build a...

Thank you for these perspectives. Which leads me to wonder... Assuming (from some replies) under pitching will affect flavor, is the opposite also true? If I over pitch my yeast what affect will it have on my beer? Sent from my iPhone using Home Brew

From brew toad to beersmith2. They have both recommended two vials but I have resisted just the same and have not had a problem. Could the yeast nutrient or servomyces that put into the boil @ 15 minutes be helping me? Sent from my iPhone using Home Brew