Search results

Yakima 728
Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
  1. A

    Whoops, forgot to areate

    Whoops, I forgot to areate when I added the yeast. It still seems to be fermenting though. What affect is this going to have on the wine?
  2. A

    Does anyone have a Fruili clone recipe?

    Does anyone have a Fruili clone recipe? http://www.frulibeer.com/home.htm
  3. A

    Can you use a bottling bucket (primary with spigot) as a primary?

    Can you use a bottling bucket (primary with spigot) as a primary to ferment in? Or should I keep the one with the spigot just for bottling?
  4. A

    2 weeks fermentation good? Or wait longer? Belgian ale.

    2 weeks fermentation good? Or should I wait longer? Belgian ale. It appears to be fully fermented, or almost fully fermented, as I don't see any bubbles going through the airlock, ever after watching it for a few minutes.
  5. A

    Is this an infection/mold?

    Is this an infection/mold?
  6. A

    Beer is too bitter tasting -Belgian witbeer

    Beer is too bitter tasting -Belgian witbeer. Any idea what caused this? I steeped the grain for 22.5 minutes 1oz pellet hops for 60 min and 1oz pellet hops for the last 2 mnutes Is it the pellet hops for 60 min that made it bitter? And I put the hops straight in (not in a...
  7. A

    What method do you use to clean/sanitize your beer bottles?

    What method do you use to clean/sanitize your beer bottles?
  8. A

    What size primary should I use for 5 gal beer?

    What size primary should I use for 5 gal beer? I have it in a 7.8gal now, should I switch to a 6.5, or is the 7.8 OK?
  9. A

    Can anyone confirm/comment on this technique: 2 weeks in the primary, 24 horus...

    Can anyone confirm/comment on this technique: 2 weeks in the primary, 24 hours without the air lock, then add the air lock for the remainder, then after the two weeks are up siphon to a primary with spout add sugar and bottle. Will this work as a general rule of thumb for ales? (Using liquid...
  10. A

    How long do you steep your grains for?

    How long do you steep your grains for? What is the advantage for going shorter or longer? TIA
  11. A

    What is a good ice to wort ratio to cool it down to 80 deg?

    What is a good ice to wort ratio to cool it down to 80 deg if I dont have a wort chiller? Ex 2 gallons ice per 3 gallons 200+ deg wort? 2.5 gallons ice per 2.5 gal wort?
  12. A

    Should I keep my primary upstairs (75 deg) or downstairs (70 deg)?

    Should I keep my primary upstairs where its 75 deg or downstairs where is 70 deg? I'm making a Belgian Ale, using Wyeast Activator (liquid yeast). TIA
  13. A

    What SG will beer ferment down to, typically?

    What SG will beer ferment down to, typically? With wine its below 1, typically 0.992-0.998, does that hold true with beer or is it different? TIA! :tank:
  14. A

    Do you break up your foam cap in the primary?

    Do you break up your foam cap in the primary? I know with wine your suppose to, does that hold true with beer too?
  15. A

    How long will bottled beer last?

    How long will bottled beer last? The kind you put dissolved sugar in right before bottling. I'd imagine not as long as wine, since you aren't adding sulphites, although the CO2 would act as somewhat of a preservative. Will it last say 6 months - 1 year? TIA
  16. A

    Is there anyway to use a wort chiller with a spary faucet?

    Is there anyway to use a wort chiller with a spary faucet?
  17. A

    How long before I should see fermentation bubbles?

    How long before I should see fermentation bubbles? I'm making an Ale, 1/2 gal wheat/LME with and using Wyeast, and have it in the primary now. I added the yeast at 79 deg and after I whisked for 4 minutes to blend in some O2. TIA
  18. A

    When transferring the wort to the primary, should I leave out the sediment?

    When transferring the wort to the primary, should I leave out the sediment (from the hops, falvoring, etc)? or include it? And should I seal the lid on the primary, or is it OK to leave it on loose at first?
Back
Top