Welcome to the Daily Q&A!

Are you a new Brewer? Please check out one of the following articles before posting your question:

• How do I check my gravity?
• I don't see any bubbles in the airlock OR the bubbling in the airlock has slowed. What does that mean?
• Does this look normal / is my batch infected?

Or if any of those answers don't help you please consider visiting the /r/Homebrewing Wiki for answers to a lot of your questions! Another option is searching the subreddit, someone may have asked the same question before!

However no question is too "noob" for this thread. No picture is too tomato to be evaluated for infection! Even though the Wiki exists, you can still post any question you want an answer to.

Also, be sure to vote on answers in this thread. Upvote a reply that you know works from experience and don't feel the need to throw out "thanks for answering!" upvotes. That will help distinguish community trusted advice from hearsay... at least somewhat!

Just got a roller mill, previously using a Victorian Grain Mill. Wondering what to set my gap at. Using an Anvil Foundry with grain basket and recirc pump. Hydrate grain before mill? Gap setting? Thoughts?

I left for a week and a half for vacation and thought my beer would be just fine in the fermenter. I came back and the airlock dried to where air could get inside the brew. Should I just dump it.

Fermented for 2-3 days @58f, then bumped it up to 75f. Starting gravity of 1.076, after two weeks it’s at 1.036. I’m reading that this yeast has final gravity issues and is finicky. Any fixes to this or just let it ride an extra couple weeks in the fermenter? It tastes pretty good but is a little too sweet

All grain: Marris otter, flaked oats, roasted barley, caramel60, choc malt

Milk sugar, caramelized sugar, and instant expresso late additions

Mashed @154

So, I've been brewing for a good while now. I started with 3 gal batches and kept it to that for a while. Last year, my dad gave me his old brewing equipment which included bigger a bigger fermenter so I decided to ramp up to 5gal batches just because I could. That, however, made bottling a horrible chore for me so I was on the lookout for a some kegs and a kegerator. Well, I found one recently and I'm going to brew a beer during the holidays that I plan on kegging. Any advise or tips?

I know it’s a long shot but I can’t find a growlerwerks ball lock cap online and I see moreeer has the craft master available. I’m wondering if it’ll fit.

TIA for the info

I've done a few homebrews over the past several years. Typically wines, liqueurs, and more recently beers. Every beer I've made has been simply 2weeks primary followed by bottling directly after racking.

Every year I brew something for my coworkers as a gift for Christmas and decided to go with a vanilla cream ale brewkit my local brew shop had. After reading the recipe however I noticed that it recommends doing a 2week primary, adding vanilla extract, then 1week of secondary prior to bottling

I know secondary is mostly unnecessary for most beers but does adding vanilla extract overrule that? Or will I be fine just bottling after primary?

Main reason I ask is because I had initially planned on having the beer ready to drink by Christmas. Which means if I skip the secondary altogether and start the brew on Monday, it'll be ready to drink on Dec 23

Thanks in advance for your advice

So i finally decided to start making mead. Its something I have been wanting to try for many years now. I started off with 2 gallons, one from a mead kit, and im following the exact instructions, then i decided to try a blueberry flavored mead. After a few days I decided to go ahead and start another 2 gallons 1 being an apple cizer, and the other being a mixed berry mead. The recipes for all 4 are as follows:

1. Honey mead

2.5 lbs wildflower honey Craft-A-Brew mead kit 1.085 starting gravity Start date 11/16/24

2. Blueberry mead

2.5 lbs wildflower honey ~2 cups blueberry juice 4 grams Red Star Premier Cuvee yeast 1.5 grams Fermaid-O at start Purified water to a gallon 1.110 starting gravity Start date 11/16/24

3. Apple Cizer Mead

2.5lbs clover honey 64oz 100% pure apple juice 1.5 honey crisp and 1.5 cosmic crisp apples 2.5 grams Red Star Côte des Blancs 1.5 grams Fermaid-O at start Purified water to a gallon 1.130 starting gravity Start date 11/22/24

4. mixed berry mead

2.5lbs clover honey 24 oz hyvee frozen mixed berry blend 2.5 grams Red Star Côte des Blancs 1.5 grams Fermaid-O at start Purified water to a gallon 1.102 starting gravity Start date 11/22/24

Is there anything else i should be noting, or anything that seems like an error off the bat? Anything you guys would add/remove/change? Any advice is greatly appreciated, and im stoked to see how any of these turn out!

Hi All!

I’ve wanted to brew my own beer since I had my first craft beer 10+ years ago. And tomorrow I’m finally picking up the basics. What are some things you wish you knew sooner?

I’ve done a boxed home brew kit once but this is a little more serious. I understand how important keeping things sanitized is. What are some good books, (I like hard copy’s) websites videos. Or just really anything I need to know and where I should start. Really any advice is appreciated. I read the FAQ and seen tons of videos and read a lot online. I’m more so looking for specific things you would tell a buddy just getting start or encouraging advice on where to start.

Hey everyone,

After brewing on my stovetop for a couple of years I want to switch to a Brewzilla.

I came across a sweet deal for a Brewzilla Gen 4 220V. I live in North America and as most of you know the standard voltage is 120V here.

Would the Brewzilla still work? Or do I need an adapter to use this version here in North America?

I have a noticeable temperature gradient within the kegerator. Testing with other thermomenters tells me the thermostat on the kegerator is fine. But the thermostat is at the bottom so the ceiling of the fridge where all the beer lines are is warmer. It's a three degree difference.

I've reduced the thermostat temperature by three degrees (to 1C) and that only reduced the upper temperature marginally. The font has a styrofoam insert at the top and some other sort of foam around the lines. I used to have a neoprene sleeve in there but it was too narrow when I added a third line. Perhaps I'm losing too much cold through the tower?

I have three kegs crammed in there so I'm wondering if circulation could also be an issue?

I've also thought about moving the temp sensor to the top of the fridge but this may just over work the compressor...

Left a Philly sour gose under my sink for 4 months after moving, it traveling in passenger footwell of my car for 1k miles probably did not help its case. Never brewed with it before but I assume it’s not supposed to look like this https://imgur.com/a/GfeStbI

Hey Everyone!

Im preparing to make mead and used Chemipro OXI No-rinse sanitizer, apparently its same as Star San, do I need to wait for my jar to be completely dry? Or its fine if its like 8 droplets on the walls of it?

Could add a link to a dutch brewing website where I bought it from for reference, but not sure if it would remove my post.

I brewed some lager 12 days ago, OG 1.049 now it’s 1.009. It’s in a shed and at 49 degrees. Should I keg it, move it to secondary fermentor for a couple of weeks or let it go longer in the fermentor ?

I finally have some downtime in life and can brew a batch. My question is I bought a couple smack packs of White Labs WLP565 for brewing my stout years ago and both packs expired in Oct 2022. Should I try to make a starter out these or just go and get a couple of new packs?

I am interested in getting a 2 tap corny kegerator. I would like one that has the entire kit together so it’s ready to go straight out the box - not looking to build my own and not looking to break the bank, just want something decent. I keep coming across Kegco online but have no idea if they are good, bad, or indifferent.

Any recommendations on brands, packages, systems etc? Any recommendations on brands or things to avoid?

Thanks in advance.

We got a lot of snow recently in northern Sweden and wanted to have something to eat that had some holiday vibes. I thought about this wort bread and since I was going to keg my porter, I could use what was left in the fermenter for that purpose.

It is not 100% home brewing, I hope this post is OK.

Here is the bread recipe (tasting notes at the end):

- 14g of bread yest

- 35 cL of porter at room temp

- 50g of butter at room temp

- 0.5 tsp ground cloves

- 0.5 tsp ground cardamom

- 0.5 tsp ground dried bitter orange peel

- 1 tsp salt

- 0.5 deciliter (dL) mörk sirap (very similar to molasses)

- 6 dL coarse rye flour

- 5-6 dL gluten rich flour + more as needed

Mix all dry ingredients, incorporate butter, add the beer and knead for 5-10 minutes.

Cover, let it rise. Knead it again, put it in a bread tray. cover and let rise.

Preheat the oven to 230 C, before putting the bread in the oven, place a tray at the bottom and add boiling water to it (to get a nice crust without drying the bread). Place the bread in the lower half of the oven and bake for 25 minutes.

The result is a delicious spicy rye bread, moderate sweetness and caramel, dark chocolate notes. The hops (EKG) is present in the background and I can pick up some esters from S-04.

I enjoyed it at lunch with butter and cheddar. I give it a 7/10. It is a bit dense, as many rye breads. I am more of a white bread guy usually.

Happy baking!

Edit: here are the pictures

https://imgur.com/a/KSGL7kU

About to embark on another journey of GBP and wanted to hear about other people's successful methods/stories/recipes.

Welcome to the Daily Q&A!

Are you a new Brewer? Please check out one of the following articles before posting your question:

• How do I check my gravity?
• I don't see any bubbles in the airlock OR the bubbling in the airlock has slowed. What does that mean?
• Does this look normal / is my batch infected?

Or if any of those answers don't help you please consider visiting the /r/Homebrewing Wiki for answers to a lot of your questions! Another option is searching the subreddit, someone may have asked the same question before!

However no question is too "noob" for this thread. No picture is too tomato to be evaluated for infection! Even though the Wiki exists, you can still post any question you want an answer to.

Also, be sure to vote on answers in this thread. Upvote a reply that you know works from experience and don't feel the need to throw out "thanks for answering!" upvotes. That will help distinguish community trusted advice from hearsay... at least somewhat!

The once a week thread where (just about) anything goes! Post pictures, stories, nonsense, or whatever you can come up with. Surely folks have a lot to talk about today. If you want to get some ideas you can always check out a [past Free-For-All Friday](http://www.reddit.com/r/Homebrewing/search?q=Free+For+All+Friday+flair%3AWeekly%2BThread&restrict\_sr=on&sort=new&t=all).

I purchased a keg a of Angry Orchard and the beer was dispensing fine. About a wewk later, I noticed the keg was getting colder and the cider began to freeze. The cider was never completely frozen, but eventually the cider stopped pouring.

I thawed out the cider and shaked the keg try and remix the cider. The cider is still coming out as whiye in color. Can someone explain what happened?

Here is a link of thr cider

https://imgur.com/gallery/O1MXxE5

I recently purchased a tap faucet that connects to a corny keg liquid post for when I bring beer places for friends to try and to prevent the beer line from getting warm. Has anyone used one of these before and what was your keg pressure? I only have the one regulator and usually carb pretty high for a few days then dial back and let rest. I then purge to my serving pressure. With the faucet, I'm still trying to dial this part in to serve cold beer. I have a Sweet Potato Casserole Brown(Amber) that I will be serving next week

2nd part; due to line constraints, I keep my cO2 tank in my keezer for serving and carbing. Am I going overboard with cO2 since the pressure will be different when cold vs warm?

Any and all input appreciated; cheers!

My favorite brewery in the US is Outer Range in Frisco, CO, but I live many states away. In The Steep, and all of their hazy and NEIPA's are to die for. Has anyone tried to clone these or similar with any success? I'm trying a Caesars Treehouse clone this weekend as a first attempt.

I was going to make a plain porter, but have decided to make a vanilla cold brew porter. Problem is I have no idea how much to add lol I have some homemade vanilla extract I made a few years back with vanilla beans in bourbon and was going to get coffee beans from a local roaster. Any suggestions for dosages?

Hey guys I was wondering if there was a recipe that I could look into that tastes good right after primary fermentation without aging it. Is there any that you know of? I have made a batch of cyser and I drank it right away it's quite sour and very dry tasting I'd prefer something a bit sweeter off the bat

I have seen reusing soda and beer bottles as a good way to get free bottles. Are the threaded bottles ok to be used with a standard cap and capper?

Update: got an answer! Thanks

Hi all, Sorry because english it's not my main language and maybe some terms are not correct.

So, I have a possibility to keg my beer in a commercial keg (sanke?) and I also have the tap machine that is refrigerated. (the picture is keg for serving at room temperature and tap machine cold to serve)

I need to force carbonation the beer in three days, can I do it at room temp? If yes, how should I do it? Do I need to have any other things into account?

For reference, the beer is a blonde ale.

Thanks in advance.

   Hello,

I have fruit trees (15) and this was the first year I home brewed. I made over 20 gallons of plum/pear wine and about 30 of pear Cider (my apple trees produced almost 0 apples this year, all 4 of them).

So I bought a Komos Kegerator to serve the pony kegs I bought.    

Here is the Youtube link to the noise of my Komos Kegerator. The compressor is usually always running like this, probably 75% of the time the unit is plugged in before it  shuts off. This unit has been plugged in 100% of the time I have owned it at a constant temp and opened only a few times to change a keg. This space is about 800 sq/foot and it dominates the entire space, even over loud theater sound.

https://www.youtube.com/watch?v=qAYn6YyA2Y8

The "homebrew" place I actually bought it from (including all my supplies, over $3K bucks worth) seems to get a bit angry or passive agressive towards me when I complain about it. I made this video to show them. When I called them today, the guy was terse and asked me why I didnt just email the video (instead of youtube) which I asked him "will your email take a 1 gig sized video file" (which I knew was no since they use gmail lol).

i got a load of haws and wanna make wine with em but don't know how to possess them as the seeds are poisons.i heard you can mash em first, but wanna make sure