Hi all!

I just brewed my first batch of IPA (spray malt), and im looking for a recipe for my next beer. I want to try out BIAB, and plan to brew around 10 liters.

Any good recommendations out there? I would love to try something very summer like, mabye with orange or lemon.

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Hello everyone,

I started home brewing again last month after taking a brake from it for about a year. I really enjoyed it right away and the result was great. Now I am improving my brewing kit to get even beter results.

Because i live in a small apartment i always try to save space. I normally use a big soup pan to mash my beer. This works really great because I can use the pan for cooking and brewing which saves space.

I normally heat the pan on my stove and use a thermometer to manually keep the temperature at the right level. Normally the temperature is not that stabiel which i would like to improve.

Can anyone give me tips to heat up a normal (soup) pan with automatic temperatuur control. I was thinking maybe a sous vide device but don't know if this would work because sous vide normally just heats water. Does anyone have any tips for devices i could use to automatically control the temperature.

Thanks in advance!

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!

Hi all, up until now I’ve largely stayed away from funky/sour/mixed fermentations for a variety of reasons, but I’m looking to change that this year by starting a Solera project or two. With that, I have several questions for those who are more experienced in such styles:

1. Where do you guys get your barrels? In my google sleuthing, I’ve seen many in the 5-15gal range that used to hold various spirits, but not so many that are unused and zero that used to hold wine (kind of want to stay away from the spirit barrels if possible).

2. Is it even worth it to use a barrel over, say, an oversized torpedo keg with some oak spirals chucked in? The consensus I’m seeing in my research is that barrels will let in some minuscule amount of oxygen which could be beneficial; something you can’t replicate when a keg is the chosen vessel. Anyone here have any stainless projects going that are proving that wrong?

3. Any favorite yeast blends? Wyeasts Roeselare blend sounds pretty neat.

Thanks everyone!

A bottle each of coconut and pineapple vodka, paired with pineapple juice and coconut. I kegged it, and removed the headspace of oxygen. However, it will sit for 7-14 days before use. Will it go bad? Or will the removed headspace save it? It is being kept in the fridge.

I'm looking to step up my homebrewing game and just went down to my local store and purchased the following materials;

4kg (8.8lbs) Alix 2-Row Malt

1.5kg (3.30lbs) Maris Otter Pale Ale Malt

0.140 (0.30lbs) Crystal Medium

0.140 (0.30lbs) Munich Light

1kg (2.2lbs) Carafoam

In total that's 6.78kg (14.94lbs)

I'm trying to figure out how much water to use for this as when I asked him the guy working there, he wasn't too sure cause they usually have a machine that tells them the exact amount to use when they make that particular recipe there themselves.

This has all been blended up for me and is ready to go. I then have the 50g of Amarillo hops that I'm going to boil for 60 minutes and 50g of both Citra & Mosaic hops that I'll boil in the last 5 minutes.

Later I will add 25g if both Citra & Mosaic hops for my dry hop.

Yeast I am using is Omega British Ale V.

I am making a NEIPA & aim to make 23 Litres worth

Apologies if this is a noob question but I'm learning and new to lots still so I am trying to expand my knowledge and try new things.

Thanks in advance for any helpful tips & info

Anyone else using the BZ Gen 4 experiencing efficiency issues? I cannot for the life of me get above 63-65%, doing a batch sparge. It could be the size of the grain crush (having my LHBS mill for me) but the % is still awfully low.

Also if anyone has figured out how to fly sparge on the BZ, I’m all ears.

Thanks!

So I’ve always used swingtops but I’m going to start making larger batches so I want to just reuse old capped bottles so I can give more away without wanting the get the bottles back. Can you press a cap onto twist off style bottles pretty well? Or should I try to stick to the regular non twist style?

I'm supposed to make a very strong apple wine with cinnamon sticks and let it sit for a month in the refrigerator to develop some flavor notes, but the base has "sediment." At first I thought it was cinnamon powder but they are.... “fluffy”? I don't know how I should describe it, it's like a liquid culture fund. What should I do? Do I sterilize it just in case, burn it to oblivion or is this normal? I want to post a picture of this thing but I can't.

I’m at about 6 months. Nightmare to clean but scrubbed up great.

I mismeasured and drilled a 3/32” pilot hole in the wrong spot when installing a HERMS coil. Whats the best way to plug up the pilot hole?

Thank you.

So I’m not sure if this is more help needed with general recipe prep or more help with Brewfather. I have entered my recipe a few times into the app and I seem to get very different results each time. The main thing I’m wondering about is how much strike water and spare water I’ll need. I have two 15 gallon megapots for my mash tun and HLT and an 8 gallon megapot boil kettle for a 5 gallon batch. One time Brewfather told me around 3.85 gallons for strike water but when I went in today to start over now that I have my actual grains so I know the details, it says I’ll need something like 5.75 gallons. So not sure where to go. I’m sure it has a lot to do with my equipment profile but not sure how to adjust it. The one that says 3.85 (which I think is what I should shoot for) was added to Beersmith and then exported and then imported to Brewfather. So not sure how they differ. Maybe I’m overthinking it or missing something entirely. Any advice?

Edit since I’m sure it will help:

Ingredients:

• Verdant IPA yeast. Making starter with a Propper Starter can
• 10 lbs 2-Row
• 2 lbs Flaked Oats
• 1 lb Flaked Wheat
• 1 lb White Wheat
• 1 oz Wai-iti – Boil 60 min
• 1 oz Wakatu – Boil last 5 min
• 1 oz Waimea – Whirlpool 30 min
• 1 oz Motueka – Dry hops added on day 3 of fermentation
• 1 oz Wai-iti – Dry hops added on day 3 of fermentation
• 1 oz Waimea – Dry hops added on day 3 of fermentation
• 1 oz Wakatu – Dry hops added on day 3 of fermentation
• 2 oz Nelson – Dry hops added post fermentation, 3 days before packaging
• 2 oz Wai-iti – Dry hops added post fermentation, 3 days before packaging

I’ve had hop bines for about three years and they’re already about 6 feet long this season. The issue is that I’m moving in June (before harvest) and plan to take them with me.

Should I just keep them pruned down this year or let them grow out fully knowing I’m gonna end up cutting and digging them up in a couple months? Any advice is much appreciated.

Was bottling my oatmeal stout last weekend and a block of wood I use to prop under one side of my fermenter fell into my bottling bucket while racking my beer. I was trying to get the last of the beer from the fermenter by tilting the bucket. I’ve done this method at least a hundred times over the years and never once had an issue. The block of wood was old, had cutoff nails in it, and is stored in a bin with other miscellaneous items. It was not exactly sanitary by any stretch of the imagination. If the beer comes out OK, I’d be surprised but I’m still trying to remain positive.

I got mason jars excited to start pickling, making my own milks, meal prep, and making my own cider at home because $10/day is pretty ridiculous when it’s so easy and cheap to make it yourself. My only thing is I was looking at recipes and all of the ratios are in gallons and I have wee wittle 800 ml mason jars, I already got the fermentation lids so I’ve committed. Is anyone here good at maths? 😭

Greetings,

I am considering starting an online homebrew store. I am just curious if there are any laws I need be aware of? I already am a Florida registered LLC for online sales/retails and I would be intending to sell across the US, for what it's worth. I would not be selling distilling products, to be clear. If anyone can speak from experience and/or knows of any legal overviews, guides, how-to's, etc, I would appreciate it!

Thanks in advance

I make extract kits as my fridge filler beers but they always lack head. Poured into a glass they just look flat any advice to make them foam a bit more

Howbrewers,

Just finished a batch of my first run at fruit sour base and Im thinking of doing peach and Kent east dry hop but thought I'd ask for suggestions. Saw a recipe that someone did peach with pomegranate and didn't even think of a pairing like that so figured I'd ask for feedback.

Im trying to homebrew my 3ds because my Wii is already brewed,is there a problem of using the same sd card for the 3Ds and Wii?

So long story short, my usual fermenter failed on me, so I used a bought-for-kegging Kegmenter with a pressure cap instead.

I had a line cleaning kit, a couple of extra Carbonation caps, a ball lock disconnect, and some sanitiser; which I put together as an airlock, but I could only connect it to the gas post with a 1 meter long jumper line.

I don’t want to ferment my ale under pressure, as I have no idea if it’ll work with my recipe, and I’m still trying to get a decent batch of beer made while learning what I’m not doing right.

I usually see spunding valves attached with short joiners, I’m worried the line I used will not allow enough pressure to be released due to the length of it.

Is that a real concern or am I just worrying about nothing?

I’m going try a recipe that requires three different yeast strains to be copitched. The yeasts and yield:

10.58g: S-04
0.575g: T-58
0.345g: WB-06

Do I sanitize a small bowl and put the yeast into that before pitching into the wort? Should I make a starter or just pitch without a starter?

Any help will be appreciated. Cheers!

Recently I’ve been experimenting with kveik yeast, including drying it out on baking paper into chips, freezing and reusing them. Works great.

This works for kveik as that how the Norwegian farm brewers used it between brews, via artificial selection pressure, in the same way that other European beer yeasts became top or bottom fermenting over time.

But has anyone tried drying and freezing other yeasts? It’s such a practical and easy way to store and reuse yeast. I’m curious how successful it might be.

Also wondering how the big labs Wyeast et al dry their yeast for sale, as that clearly works well. Freeze dried?

I have small things like marbles floating inside my beer. Pretty sure it wasn't there at bottling. It is a white beer with some grapefruit extract (alcool based extract). It doesn't seem to be present in the same beer without the extract.

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!

I’m looking to start milling my own grain at home and wanted to buy a nicer mill.

I’ve seen lots of good things about Monster Mills so thats the direction I’m currently headed unless theres a better option. Theres not a ton of reviews to go off of besides some older posts on home brewing forums. It’s either people love them or have problems.

The other thing is going geared vs non-geared. The geared version only comes in 1144 alloy steel while the non-geared has a 303 stainless option which would hold up against things like corrosion.

Does anyone have any input on these mills or have any suggestions?

Gday, making apple cider and after browsing the normal places I was seeking some champagne yeast, none available however my man who has the yeast did sell me red wine yeast which he says people frequently use.

What's the worse that could happen? She'll be right a?

My wife and I are in the process of building a house. I am adding plumbing and 240V in the garage so I can make the switch over to electric. I like the simplicity and added real estate that comes with BIAB and want to build out an eBIAB system.

My plan for the setup is outlined below:

I am planning on ordering a custom 10 gallon tank from Spike with one 1.5” TC for the element, one 1.5” TC for the whirlpool, and one 1.5” TC for transferring the mash to my fermenter. I want to recirculate the mash through the lid with either the spray nozzle from Clawhammer or the mash recirculation manifold from Ssbrewtech. The temperature probe will be inline with the recirculation path just outside the kettle and before the pump. I currently use a cheap nylon bag but plan to upgrade to The Brew Bag and add a pulley to the ceiling on my garage. I am leaning towards the BrewCommander from Blichmann for controlling the element.

I have several questions and would appreciate input on any of them.

1. Would the bottom drain of the Spike tank effect the whirlpool?

2. For mash recirculation would you suggest spray nozzle from Clawhammer or manifold from Ssbrewtech?

3. Which pump do you recommend? I want to recirculate the mash as well as have a pump powerful enough to do CIP for my fermenter.

4. Does the temperature probe location seem reasonable?

Thanks in advance!