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 have about 20 litres of wine, that was not stored properly (warm place, some access of air), and is now sour. Can I make from spoiled wine vinegar of the commercial quality? If so, do I need a "mother culture" or just waiting longer will still produce the same quality? Similar question, but too detailed for me. I am asking about the feasibility of the idea.
I often come across guides on detecting off-flavors. But I never seen a guide on how to how to identify flavor caused by poorly aged beer, though I’ve come across plenty of home brews past it’s prime. Is there a general rule on flavors appearing late? Certain off-flavors to be on the lookout for? It’s definately the case that home brews in most cases age worse than pasteurized store-bought beer, in my experience (especially for low gravity beers).
I recently started brewing mead and during my first racking I noticed a chemically smell that had a alcohol vinyl smell. I can't figure out if my mead has turned or not. I did another racking today and it still had that same smell... I've replaced my tube (with a new vinyl tube) and I smelled my new tube and it had the same smell before I've even used it... long story short if my mead ruined or how do …
Is it possible to decontaminate my wine after some (not too clean) objects fell into it? I was straining my blackberry/elderberry wine through a straining bag. The brew is about a week old at this stage, and I've added only about a third of the required sugar (the rest to be added today after this step). I had the bag held over the bucket overnight, held to a pair of chairs by some clothes-pegs that I had taken off the …
I've been making mead for while and have spotted some spots of crystallized honey occasionally. Today I started another one and realized that I got ~1kg of crystallized honey (16.66....% of total). I tasted it and have found no off flavor. Is there any risk?
I am about to brew one of my first beers (using the malt extract brewing method), however when my ingredients arrived one of the bags was not quite sealed and some extract had leaked out. The loss of quantity is not an issue as I had slightly over ordered due to bag sizes. Will the extract remaining in the packet be okay to use? It does not look/smell to be spoiled. Any more info required please ask, and thanks in …
Found an old Mr Beer kit that had never been used. The malt and yeast that came with the kit had expired, so I bought replacements. I followed the directions in the booklet, and put the fermenter in a cabinet. When I checked a few hours later, a small amount of liquid, maybe half an ounce, was coating the bottom of my cabinet. I put the fermenter on a rimmed cookie sheet, and it is still leaking very slowly, less …
Doing a bit of reading about the effect light can have during fermentation & came across the term 'skunking'. What is skunking? What happens to the beer and how do you know if you've skunked a batch? Other questions address how it occurs & how to prevent it, I'm just not sure what it actually is.
Background: My co-brewer (ScottyG) and I recently brewed our first all-grain in a converted Coleman cooler. We have over sixty batches of extract under our belts and have even made a few hard ciders and a batch of mead. I freely admit, we are a bit late in getting around to going all-grain, but we’ve learned a LOT in our 60+ batches of extract+steeping grains. We didn’t have high expectations for the first batch. We did some experiments to approximate …
How fast does beer skunk, in the bottle or out? I have heard people claim their IPA gets skunky in the glass as they drink it on the sunny patio. I have also left a sixer of beer on a shelf on my porch in the shade after shopping say, only to come back later to grab it and the shifting sun/shadows is now shining on the beer. How fast does that process take to skunk beer. What's peoples experience …