I brewed a V2 of this NEIPA I was trying to improve and it's currently sitting in the keg awaiting bottling. I brewed on new equipment and I had less boil off than expected so I had maybe a .75-1gal more sparge than I needed. I also tried a tablet of Whirlfloc to help with my sediment issues. All of those things combined gave me a less hazy beer and has me worried about a watered down beer. It's been …
I've been using hop stands for all of my beers, but they all have been slightly different. I was wondering what you guys would recommend in terms of when to add the hops (at what temperature) and for how long. I add a minimal bittering charge at 30 or 15 min depending, then add the rest of the hops during the hop stand. Usually the hops stand is about 20 min, then I turn on the wort chiller and run …
Imagine this scenario. Not that I know anybody who's done this. Let's say it's hypothetical. You're brewing from extract. You cool your wort, transfer it to your fermenter, add your top-off water, and take a gravity reading. You discover that your OG is much lower than you expect. You shake the fermenter a bunch and take another reading. Still low. So you look at the recipe. You see it called for: 2.75 lb DME 6.6 lb LME It's then that …
I just listened to the brew strong episode from nov 29 2010. In it the hosts talk about not boiling LME but instead just adding it straight to the fermentor, or really late in the boil. I have been boiling mine for the full 60 min as instructed by my LHBS. Question is. -What is the point to not boiling the LME for the full time? -Can this be done with any LME? I think my LHBS buys in bulk …
I started a saison 3 days ago, and the recipe called for 3.5 oz of dextrose in addition to the grains. The batch is a 1 gallon batch and the recipe also called for 1.6 lbs of 2-row and 6.5 oz rye. Is it too late to add the sugar now, 3 days into primary fermentation? Of course I would make sure everything is sterile and would at the sugar dissolved in a couple ounces of water. Any help is …
Brewed a really nice American Stout last night. notes of chocolately roasted coffee all throughout. the predicted abv was 6% according to kit which i followed to a T, but as i was taking my OG i dropped the hydrometer and it broke. My question is, similar to dry hopping (im not going to dry hop) what are some post fermentation additions some people do. And, since they most likely are not antimicrobial, how can I sanitize them before adding …
I recently completed my first batch, which was the DIPA kit from Brewer's Best. It actually turned out much better than I could have imagined, so I was very pleased. My only complaints, and these were confirmed by friends who tried it, was that while it had a bitter taste, it didn't have a distinctively hoppy taste. It also had a pleasant aroma, but the aroma was not long lasting. The hop profile of the kit was Columbus hops added …
Can I add Honey to a cooled wort (Brown Ale) and then vanilla at bottling time? It is for a wort transformation contest and I will receive the Brown Ale after boil!
Just brewed up a porter and going to be transfering into secondary tonight, I also want to put vanilla beans into the secondary. The question I have is how to make sure that the beans are sanitized correctly.
When it comes to late addition hops (or other late aeromatics), it seems to me that there might be significant differences in aroma extraction / utilization as the brewer executes different chilling techniques. I presume here that late additions are added and remain in the wort as long as possible. All these times depend on each person's chilling water temperature, equipement,etc, so we are forced to generalize about times, but the effect of times and temperatures are what we're trying …
I'm following a recipe from a book for an IPA that calls for the following (simplified) steps: Boil water (3G/11L) Add Light DME (1lb/450g) & return to boil Add hops At 45 mins, add LME (6.6lb/3kg) Add hops, etc & boil another 15 mins I've put the malt ingredients into both Beer Calculus and BrewMate but the SG/OG I'm getting are way off. The book says I'm should expect 1.068 yet Beer Calculus is 1.049 & BrewMate is 1.048. BC …
Has anyone tried this or anything like it from HBC? http://www.homebrewchef.com/AmarilloPale.html The claim is that since the AA's are so high, adding late will balance the beer and impart an amazing nose. I have about 6oz of amarillos in my freezer and I (and my wife) are anxious to make some space (and sessionable APA)...I don't know how this guy characterizes this recipe as an English Pale with such an abundance of american hops. This seems to be against the …
I'm currently brewing an apple wine. I started it at 1.080, and when that was finished I added another 1.020. Now it has been sitting on it's yeast cake for about one month, and I'm considering if I should add another addition (to max out the yeast and allow for some sweetening) or not. Is it detrimental to add more sugar now? As in, will the fermentation be weak and stressed? Should I siphon the wine off the cake and …
It seems to me that the calculator that I have been using for my recipes (Beer Calculus) allows me to change my batch size, but does not let me adjust WHEN I add my fermentables, as to allow for higher hop utilization on a partial boil by adding a fair amount of DME and sugars at the 15/10 minute mark. Does anyone have any input on what I should do with this? Should I just calculate this by hand? I …
I decided to brew for my third time now. I have a red ale in the primary fermenter... but I am itching to do something a little more "advanced", since the last two came out good. I'm ready for a new challenge. Any recommendations on what I can add to it during the secondary that might give it a little bit of a more unique/delicious taste?
I'm planning to make a few spiced ales from my batch that's bubbling along right now, and I'm wondering what the benefits and drawbacks are to adding whole spices to the secondary as opposed to making a spice extract with vodka or bourbon? I'm thinking of things like cinnamon sticks, nutmeg shavings, peppercorns, orange zest, and vanilla bean. Are certain spices better when added certain ways?