I am planning out a Saison and trying to hit the traditional guideline numbers.... I need to get the East Final Gravity down below 1.008 - I am currently way too high. The changes I keep thinking to make aren't changing things how I was hoping and was hoping for advice to get the correct adjustment. Was going to use Wyeast #3724 Belgian Saison. Currently have a 1.061 Est OG and 1.015 Est FG. Grain Bill is currently: 6 lb. …
I have a couple old 1 gallon beer brewing kits from the Brooklyn Brew Shop. I never got around to using them, life got in the way. In any event, I still have them, the yeast expired in 2013 (so I'd need new yeast), but would everything else still be good? Everything is Humidically sealed. This is a all grain kit, not a malt extract kit.
I am new to home brewing and would welcome the insights and comments of the other home brewers on this website in order to brew a 5 gallon batch of a Wheat and Barley based Pale Ale. That said, what would be the typical grain bill be (for a 5 gallon brew) as well as the water ratios (mash in vs mash out). Much thanks and appreciation for everyone's help and support. Jay
I recently did two experimental all-grain gluten-free batches, and got some strange results; so much sediment that it looks like milk! Initially, looked about the same, and I thought about running through a filter, but decided to see if it would settle at all. After 5 days, this was the result. These do not have yeast in them, as I decided that I might filter and re-boil. To the left is Batch 2, the shorter mash with the longer cereal …
I bought a big pot to cook my mash, it's 150 liters (~40 gallons) and a 100 liters fermenter (26+ gallons). After I prepared my mash, converted my starch into sugars and then boiled it to sterilize it, I want to filter the grains out and keep the liquid part only for further fermentation. I'd also like to sparge the grains, but it's so much and so heavy, I'm not sure how to do it alone. I can't use brewing …
Approximately how low can the finishing gravity of a beer be? I've been brewing from kits for about 10 years, and went all-grain last year. I wouldn't expect to see anything lower than 1.006 or so, but my latest blew me away -- it was somewhere around 1.000! I couldn't believe my eyes. Has anyone else seen an FG so low? (BTW, the yeast was Wyeast 1762, and the SG was 1.066, and table sugar contributed probably only about 1.010-1.015 …
I did my first brew in a bag a couple of weeks ago (i've done kits previously), and it's turned out great - much better than I expected! The only issue with it was that it produced about 4 gallons of wort, which was slightly reduced when boiling, then reduced again when tapping into the fermenter, and reduced again when transferring it to a clearing container (both times leaving behinds the "dregs"), and reduced again when bottling (again leaving the …
During the boil a lot of water is evaporated off. I have a 30L boiler and generally end up with around 22L in the fermentation vessel. After racking off from the fermentation and leaving the trub behind I can end up with as little as 19L worth of beer. To increase the amount of beer at the end or to intentionally reduce the ABV I occasionally add water (same sterile water used for mashing) to the fermentation vessel just before …
MegaPot 1.2 All-Grain Brewing System VS Northern Brewer All Grain Cooler System Does any one know which one of these systems is more reliable? I’m not looking to build my own; I just want to buy a full system. or can you recommend another system? Thank you
I am looking for some advice. I successfully completed a first all grain batch on the brewzilla (OG 1.048). Airlock activity ~every min at day 14 (yeast S-04 @ 18dc). Dry hopped loose (~80g total) on day 10. Should I just let go until no activity? How long is too long? What about the hops, how long can you dry hop for? Thanks
I have never done an all-grain recipe, was thinking about trying one. My question is does the Mash replace the DME? Also, I would think that the rest of the process of the brewing, would be the same.
So, I'm brewing an all-grain batch of the Rogue Chocolate Stout Clone based on this recipe (https://www.homebrewersassociation.org/homebrew-recipe/rogue-chocolate-stout-clone/). I divided the recipe by 5 to get proper amounts for a smaller, 1 Gal batch, as this is my second brew, and I figure there's less to throw out if it's bad. My OG reading was 1.022, which way undershot the expected OG of 1.069. For the first three days, it was going like gangbusters, lots of airlock activity and happy yeast, …
How does one go about making a beer or wine with a graham cracker taste? I was thinking cracked wheat berries and sweetened with honey, but I also heard hefty Amounts of wheat germ and wheat bran are good starts. Anyone with some experience getting that particular flavor without resorting to extracts?
I did my first brew (all grain), some things were complicated to achieve and finished at 4 o'clock in the morning because I decided to start at 10 pm (big mistake). At the end of it all, after I sanitize equipment and put the wort in the fermenter bucket, I sealed and placed the arilock. Only to realize that I did not put water in the airlock after only seven days of fermentation! What can I do now? A second …
I would like your input as to why my FG was far from the theoric on from brewer's friend calculator. All Grain Pale Ale: Maris Otter 4.7k Roasted Barley 94 gr Chinook 12 aau min 60 Cascasde 5 auu min 5 S-04 re-hydrated in one cup of water at room temperature Batch Size 20L - Wort: 12.9L - water ph:6-7 I didn't have the machine yet, only with the papers - Sparge:14.7L - ph_wort_preBoil: 6 - ph_wort_postBoil: ~5 I use …
Most of my beers where I live now have been astringent (5 or so). Some more some less. I found one of the culprits after lots of research: I have incredibly high alkalinity (400ppm CaCO3). So I have decided to mix my own water with destilled water and the usual salts. Now I am worried about oversparging. Presuming I construct ideal water and calculate my mash and sparge water using the usual method, do I still need to worry about …
I went all grain BIAB straight off, recipe was kind of my own: 10l batch 1kg marris otter malt barley 1Kg wheat 100g oats 40g hallertauer hops in total 400g enhancer packet of witbier yeast (mangrove jacks) 8% alc tolerance got a OG of 1.062 which I thought was high for this kind of beer and I was planning to add apricot puree from cans in a few days but starting to think this is a bad idea and is …
I have a 3 vessel setup (hot liquor tank + mash tun + wort kettle) in a single tier setup so I need to pump liquid from one vessel to another, but I only have one pump, so I batch sparge: transfer wort from the mash tun to the wort kettle, then top up the mash tun with sparging water from the hot liquor tank -- rinse and repeat. What is better, both in terms of wort quality and mash …