Does distilling mead produce methanol/how much comes off in the first run? So much conflicting info! 18l (ish) of mead started through a pot still & thumper keg until 1.8l (ish) distillate collected, then stopped the still. Distillate collected in 5 batches: 250ml then 400ml X 4 Plans for making a blend with some of the remains in the still, and some of the collected batches. Batches all look/smell/taste similar, safe to assume discarding the 250ml leaves the remaining 1.6l …
I made some homemade ginger beer using a ginger bug and bottled in a glass flip top bottle. I brought a bottle to a friend we drank half and it has now been in the fridge sealed for a month and a half. I know that refrigeration slows down but doesn’t stop fermentation. Do i need to be concerned about it exploding if/when i try to open it now? Are there safe ways to slowly release the gas? I’ve made …
I made sugar wash and let it ferment for a week. After that I distilled it but forgot to get rid of the heads. I let it go until it was enough to fill a cup and emptied my pot (I didn’t use all my liquid) I tried to light it on fire but it won’t burn. is it safe to drink or should I be worried about methanol poisoning
I'm brewing a lager and did a forced diacetyl test similar to the one found here - https://spikebrewing.com/blogs/ask-a-pro/an-easy-diy-diacetyl-test OSHA recommends less than 25 ppb for short term inhalation exposure (https://www.osha.gov/flavorings-related-lung-disease). This article states that homebrew can have diacetyl up to 1 ppm - https://byo.com/article/brewing-science-controlling-diacetyl/ My beer had a ton of diacetyl shown during the test and also from taste. So my question is how much risk is there in a forced test every now and then?
I'm trying to brew "non-alcoholic" (<0.5% abv) beer using the BIAB method by using a smaller amount of grain than is typical. I'm happy with the resulting beer except that I believe the final pH is too high and the bottled beer is potentially unsafe. I've tried using acidulated malt but the final pH is still too high, so I'm now planning to use lactic acid to reduce the pH. I've been unable to find answers to the following questions, …
Last Saturday I bottled a batch while developing symptoms that by now seem like covid. Assuming the test comes back positive, should I throw the batch or is it safe for consumption? And generally, is there any part of the brewing process where the beer can "catch" the virus and help spread it through consumption?
Is it safe to use aluminum coil in jockey boxes even if the tube is firstly boiled to create that protective dark layer on it? And what is the frequency that is necessary to make and keep it with that protective dark layer?
As the coronavirus keeps spreading, I was wondering if we can use the sanitizers that we use in brewing for personal hygiene? I'm having difficulties finding sanitizers as everything is sold out here. Have any of you tested this?
Essentially what the title says. I use that bucket to store all the measurement equipment, hydrometer, etc. but also yeast nutrient, stabilisers and chemical sanitisers. The smell that came out from the bucket was pretty strong and sharp, leaving a tingly feeling in my nostrils for some minutes after getting a big whiff of it. I have a bunch of strawberries I have just thawed for wine making and I wanted to check that this wasn't a product of some …
My first brewing experience is gonna be bread Kwass (following this recipe). Now, I browsed a bit to get some info, and I only managed to get terrified. There are three concerns that I would like you to help me with, if possible. What do I have to do in order to avoid a dangerous amount of methanol in the end-product. About botulism: How do I avoid clostridium botulinum to germinate during the fermentation process (and kill everyone)? If the …
I have been thinking of getting canning equipment for my homebrew set up to make it easier to share beer ( no worries about collecting my swing top bottles down the line). The only question I could find relating to carbonation methods for canned beer was this question, Beer Bottle vs. Can Head Space, Carbonation, and Conditioning. I would prefer to "can condition" for convenience, though I do have a keg setup to force carbonate prior to canning. My question …
Last month I made a few saisons at 80°F (27°C), and was able to maintain that temperature with a single fermwrap. Now, for some reason, a single fermwrap is only getting the temperature to 72°F (22°C). I haven't pitched the yeast and its been 48 hours. I figured, if one couldn't do it, maybe two of them could, so I wrapped another fermwrap over the first fermwrap. Now I am at work and am wondering if this is a firehazard. …
What are the dangers of Tempeh cultures (Rhizopus Oligosporus and Rhizopus Oryzae) ? After handling raw Tempeh you should wash your hands and all surfaces, cutting boards, knives and utensils with soap and hot water. Tempeh manufacturers that sell raw Tempeh must inform their clients about above safety measures, for example by mentioning it on the label. -https://www.tempeh.info/faq/faq.php
Just made an experimental batch of chocolate braggot. About 60% various grain and 40% honey, OG 1.069, Safale S-04 yeast. We like to have some sweetness as well as mid-high carbonation in the final results hence wondering if there's a safe way to backsweet it (preferably with honey, not non-fermentables like lactose) yet keep the fizzy part of it? Controlled pasteurisation perhaps?
Today I tasted a new batch that was done priming, the beer has a distinct but mild butter after taste, so I'm suspecting high Diacetyl levels, is it still safe to drink? Or should I throw it all?
I wanted to try making my own soda this summer, and finally got around to it 10 days ago. Here's the thing. I didn't have/use any specialized equipment. I boiled water with sugar ~15 minutes, and combined it in 2-liter soda bottles with cool tapwater (dangerous?), flavor extracts and sucralose and let it get colder. Then added champagne yeast. Then stashed them in a dark cupboard. Today, I poured a little into a cup and it's fizzy and smells like …
I began making a few gallons of mango wine a few months back, and it was fermenting very well. I got all of the fruit and debris out a week or so after I started it, but I kept it fermenting in the primary fermenter. As things turned out, before it was finished with the primary fermentation, I decided to take a break from drinking for a while, and I ended up neglecting it for a long while. When I …
This bottle of Mint wine was super clear when bottled. I use Sparkolloid. Six months later it looks like a snow globe. This is happening to several of my batches but not all. Whats going on here ? After some more thought, it seems the batches of wine without sediment where naturally more acidic. I don't know if that helps, but it is a common factor.
EDIT - After many different attempts, I've learned these bucket heaters definitely shut them self off when the water starts boiling (and turn back on when the water drops somewhat below boiling), unfortunately. IMO they are only useful for HERMS. I purchased 3 of these bucket heaters to assist my induction stove boil wort. The instructions state the following safety warnings: DO NOT COMPLETELY IMMERSE THIS PRODUCT IN WATER. The handle and power cord are not designed to withstand boiling …