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  1. ForkJohn

    Want to make a Belgian Tripel, but don't have a way of chilling fermenter

    Hi Guys, So I was looking at brewing a Belgian Tripel, however, it seems all the instructions on fermentation require I lager the beer. Unfortunately I don't have a kegerator or any way of chilling down the temperature, unfortunately it'll likely have to stay in room temp. I plan on leaving...
  2. B

    Kombucha Commercial Brewery Alcohol problem

    Hi, I am a Kombucha brewer that provides 4 different flavoured Kombucha products for Food stores throughout South Africa. I have no background in actual food science so my knowledge regarding live organisms and interactions with each other is limited to the internet. Firstly- Primary...
  3. O

    Chronic attenuation issues

    Hello Everyone, I was hoping that someone could help me out. I've been brewing for 15+ years now. I would consider myself an advanced brewer. But I am stumped right now. My last (4X) batches, have been stuck at 1.020. current batch 10 Gallon My current batch: Hazy IPA 25lbs of Briess 2row...
  4. Bertkrawl

    "Crazy" Idea!

    Hey everyone, New member & first time posting. My father-in-law called today with a crazy idea for a batch of mead. He had a question that exceeded my knowledge of the process. He gathered his honey (orange blossom) and his yeast (unknown) from a brew shop in Austin, Tx. For the water he wants...
  5. GreenSmithGoodness

    Bottling Fermented Shrub Soda

    I've been really into fermenting fruit shrubs and using them in mixed drinks and as added flavors for soda. How can I bottle it without pasturizing it, while maintaining the quality of the product? similarly, I have also been fermenting elderflower champagne and want to do the same. This is...
  6. Sergiy

    Fermentation temperature

    Hi everyone, i met an issue at the beginning of the fermentation. Temperature grows up to 32C and fermentation process was very active. After 48h it stoped, temperature 22C and airlock looks dead. Yeast was MANGROVE JACK'S CS YEAST M15 EMPIRE ALE I have 2 question 1) Should i handle this...
  7. H

    Help me.

    I know 25% alcohol tolerance for wlp 099. However, it brewed an Imperial Stout of 20 liters, which was an og 1.138. Ten days later the FG was 1.082. Of course, I made a four-liter starter. Is the fermentation speed slow at 099? I plan to add one more 099 . What do you think?
  8. M

    Mold or Active Yeast

    Hello I have a batch of beer I created yesterday but had some questions about it. This morning I checked up on it in less than 12 hours there were 4 huge bubbles in the beer. I have seen pictures of mold and wanted some opinion. I am making a Witbier Belgian Ale. I personally don't think it...
  9. V

    Brewer's Friend Lactose Calculation

    I have two brews right now one using WLP007 and one using RVA Hoptopper both with about a pound of lactose in them each. NEIPA Yeast: RVA Hoptopper (200 Billion Cell Count, 3 weeks from manufacture date), well oxygenated 4.5 Gallon (in fermenter) blended batch Half mashed at 149 F Half mashed...
  10. M

    Need help identifying surface material

    Can anyone help me identify this material that has appeared on the surface of my wine? It seems very crystalline in structure and has slowly increased in presence over the past week or so. Background information: Wine is Pinot Gris made from grapes harvested at an experimental vineyard...
  11. Sergiy

    No airlock activity

    Hi, I don't see any airlock activity after 24h. I got a lot of headspace in primary, 16 liters in 30 liters plastic carboy. Will i see any activity or headspace are too much? The reason I'm asking because i will go for a secondary for dry hopping, and i want to know when to transfer. Im doing...
  12. V

    I Love Nottingham Yeast

    This yeast has a special place in my heart and I wanted to share my experiences with it. I have a "Flag Ship" beer (NEIPA) that I feel has only become this way because of the yeast. EVERY TIME I use it, I can count on it to get started within hours and finish within 3 days (I let it sit for a...
  13. Steven_C

    BIAB Troubleshooting Repeatedly Missing FG

    Hi All, I've been a lurker for a long while, but it's time for a post. I recently converted from extract brewing to BIAB. I've done four batches so far (fourth is sitting in the fermentor), and they have each suffered the same fate. I have hit OG each time, or close to it, but I end up only...
  14. N

    Ohio 5 Gallon Cornelius Keg, Fastferment, 6.5 gallon glass carboys, and 5 gallon glass carboys

    Looking to get rid of some of my fermenting equipment I no longer have need for. Selling three 5 gallon ball lock kegs ($50 each), one 7.9 gallon fasterment with accessories (Thermometer, FastFerment Strap, FastFerment 3-Piece Stand, Fermentation jacket) $65 , two 6.5 gallon glass carboys $25...
  15. drpepper517

    On the right track with wild yeast?

    What's up guys and gals? About two weeks ago I tossed some grapes and a couple leaves into some starter to catch something wild. There were signs of fermentation and I let it go 12 days, saw visible sediment at the bottom of the mason jar. It smelled and tasted pretty pretty good, a little...
  16. V

    I Knew Better (Troubleshooting)

    I did an NEIPA recently O.G. 1.060 and the homebrew store was out of the yeast I needed and it had to be brewed that day so I pitched RVA Hoptopper 2 1/2 months old with no starter :smh: (I knew better and said YOLO). Resulting beer is very fusel tasting which I can only think is due to...
  17. Jhonntan Gonzalez

    Can beer keep carbonating after fridge?

    Hello guys, I've been homebrewing for almost 2 years right now, I have always bottle condition my beers but recently I found after a year or so of not having any over carbonated beers that two batches were over carbonated. On the first batch, it was over-carbonated from the beginning, my second...
  18. V

    Acceptable Amount of Alcohol Taste

    Recently did a DIPA which is young, only about 2 weeks old that came out to 8.5%. For my NEIPA style beers I usually keg pretty early about 10 days (gravity reading stable for 3 days in a row) then dry hop in the keg for a 1 1/2 weeks before serving and they usually are gone within 1-2 weeks...
  19. K

    getting rid of the smell in a smart way

    I'll start from the beginning. I have a conical tank and a brite tank. Both have been sanitized to perfection. Transferred unpasteurized apple juice to the conical tank, added around 80g of K-meta to my 800 liter juice, a few hours later added the required DAP. Next day, pitched Safale S-04...
  20. B

    Ginger Bug Mold

    Hey all, I’ve been working with a ginger bug for nearly two months strong. It’s been delivering on some really fantastic ginger beer, but has recently developed some black spots on the bottom. I also noticed with the last batch that it had me racing to the restroom after every glass. I thought...