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Second batch of a kveik ipa. From my calculations (I use the Brewfather app) the first batch I used imperial kveiking, it was supposed to be about 8% finishing at 1.007, it actually finished at 1.017. Admittedly I stressed the yeast out by doing less nutrient and airating than normal so that’s...

I’m currently making a tropical melomel that came out to about 9.7% (OG 1.070, FG .997, about 7 gal) I’m adding about 13.2 lbs of brewers orchard purée to it after adding sulphite and sorbate to retain all flavor and leave the sweetness as well. with this much purée and volume how can I figure...

Made a kettle sour that I boiled for 90 minutes. Used yogurt to sour to a bout 3.73 before boil. Used a kveik yeast in it. FG was 1.008. Looked clean when bottled. Been in the bottle for 6 days, popped one open yesterday (didn’t notice anything on top after being in the fridge). This morning we...

Interested in starting this however after perusing multiple threads haven’t found out much and most posts tend to be older. Has anyone found a method for doing this?

Vintners best base kit. Had slight film that when putting wine thief in made a clear break, anything to worry about?

I plan on trying a few types of traditions brews (sahti and gotlandsdrenk) which call for use of bread yeast. While reading a very in depth article the author talked about when using bread yeast that there is some lactic acidosis bacteria present in bakers yeast that can cause souring? Has...

Forgot to chop raisins in mead and threw them in whole. Besides less sugar from them is there anything else negative that will come of that?

Made 6 week wine kit, sulphites and sorbate added 4 weeks before bottling. Forgot to add more sulphites before bottling. Wine is at 16%. What timeline am I lookin at here before spoilage

A little over a month ago we brewed a winter warmer. The recipe (which had multiple good reviews) called for 2.4 lbs of molasses to which I was like woah way too much, and settled with just 2 pounds. Bottled 3 weeks ago. Have been pooping them to make sure they’re carbonating and to try and each...

Making a wine kit the instructions had me add kieselsol, wait a day, add 2 packages of chitosan, then add another package of kieselsol in an hour. I misread the instructions added the chitosan then immediately added the extra kieselsol. Will that be ok or should I get a package of clarifier from...

Typically I make smaller (2.5gal) batches. I’m tired of brew in a bag so next week I’m upgrading to the robo brew. I found a brewers friend equipment profile for it that I plugged in but that is for full batches. Does anyone know how to translate that down to a smaller batch size?

As stated I can’t find much info on them. I see they gained fame from their 2016 release but I’ve seen absolutely nothing since then. Any info out there?

Honey lager BIAB 2.5 gal recipe Boil size 3.5 gal Calc OG 1.046 Calc FG 1.008 Calc abv 5.01 Calc IBUs 16.43 3.3lb German Pilsner .5 lbs Canadian honey malt .3 lbs German Vienna .25 American carapils Mash: 2.5 gal water @ 153 for 60 min Sparge: 1 gal water @ 170 .2 oz cascade (60 min)...

Honey lager BIAB 2.5 gal recipe Boil size 3.5 gal Calc OG 1.046 Calc FG 1.008 Calc abv 5.01 Calc IBUs 16.43 3.3lb German Pilsner .5 lbs Canadian honey malt .3 lbs German Vienna .25 American carapils Mash: 2.5 gal water @ 153 for 60 min Sparge: 1 gal water @ 170 .2 oz cascade (60 min)...

While this is not a 100% completed project, due to tasting late in fermentation I decided to start the post in anticipation. 7 gal batch: Approximately 6 gal water 16 lbs honey (I used golden because that was the only 16lb container at the LHBS at the time) Ammoretti wild strawberry flavoring...

Not big into IPAs, had my first can of lollihop the other day and fell in love as did my SO. Any ideas what the recipe would look like? Things I know: Double dry hopped Uses mosaic, citra, and azacca hops Some sort of pale malt base with flaked oats and wheat

Making an imperial ale, of 1.100. From days 1-4 sg dropped to 1.037 then stopped. Initial ferm temp was 63 F. I tried a heating belt and re pitching yeast. During my mash my temp did get a little too high (unfortunately into 170s doing BIAB) so I even added some Amylase enzyme and still no...

Second brew using my tilt, is it normal to had an increase of sg? Finished my latest brew at around lunch time yesterday (Wednesday) dropped in tilt let it settle OG was 1.1 (making an imperial brown ale). Gravity fluctuated between 1.1 and 1.099 all day. Woke up next morning SG was 1.114. Any...

Besides wine, beer, mead, and other boozy pleasures, I’m looking to get into cheese and hot sauce making. Cheese, fairly straight forward, but I’m looking for information on how to increase SHELF life of hot sauce. Literally shelf, I’m not looking to store in my refrigerator because I do not...

Today I made an extract Belgian quadrupel, my goal is to bottle condition with honey. So my question is how much honey should I use? 5 gallon batch Should hit 11% abv Pitching wyeast 3787, Trappists high gravity