Hi guys, first run in a new Christmas present I bought myself. Brewing my first batch in the 3rd gen Fermzilla tricon and using my old Tilt hydrometer. Have found this to be great in my old bucket style fermenter but fermenting under pressure and I’m just seeing huge stalls in the gravity readings. Signs of fermentation in the Fermzilla but a constant reading of 1.020 from the tilt for about 4 days now despite consistent yeast activity. Is this a result of the 12psi pressure it’s fermenting under? Any thoughts or fixes appreciated. Cheers.

If I have an option between (a) dextrose/brewing sugar, £2.34 (b) spray malt, £4.50 and (c) a mixture, £5.40 ... what are the pros and cons of each choice?

https://imgur.com/a/CvVvpoK

I've always heard good things about MoreBeer, so I gave them a shot at ingredients for my next couple of batches (everything in stock, according to their site). I put in a decently-large order with them on the 11th, and just now got a tracking number that only says Label Created. I know it's the holiday season and that slows everything down, but 9 days just to get my stuff out the door to Fedex? That's so much worse than anywhere else I've ever ordered from. Add to that that my bank wouldn't even let my charge to them go through without a special authorization because "MoreFlavor has a high reported fraud score" (their words). What on earth is going on here?

I'm brewing a chocolate stout which in about a week will be ready for adding a fruit puree. I have 5 quarts of puree I'm adding to a 5 gallon batch. The last time i tried this i did not cold crash and the beer was overly cloudy.

I want to keep as much as the berry flavor I'm adding so i was thinking of adding potassium sorbate, then crashing it for a day, racking it off the yeast patty into a secondary with the puree. After a couple days, cold crash it again to clear it up a little and keg it.

Am i over thinking this process and adding too many steps?

Recipe: White Grape juice, Cranberry juice, Apple juice, Concord Grape juice, 10 Teaspoons of yeast

Process: Used hole saw to cut out hole for 3-piece airlock, dissolved sugar and yeast in small amounts of juice before mixing in the rest, closed lid and let it set

This is my first time ever trying something to this scale, and as a beginner, I'd like to know what ways I could improve on the next time that I try. I realize that there's probably an FAQ, but I thought that I'd like to share this with people who are way more experienced than I am.

Here's a picture of it :)

Hello, I was about to brew my first beer, when shipping told me that the bottle capper I ordered online will be delayed by a month. I don't have time to wait for it because I'll be busy by then, and I don't want to waste the other brewing items I already have.

For bottling, I have a glass beer bottle and crowns, but I don't have a capper.

My question is: Are there any alternatives I can use instead of a bottle capper or bottle crowns to seal my beer bottles? Thank you!

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).

After about twenty years of iteration, this is what I've settled on. The recipe has been more or less stable for the past three years and I don't see a way forward, nor do I see the need for one. I suppose I'm actually happy with this. It's funny how anticlimactic it is when you finally get a recipe exactly right.

I make my own invert sugar, so I've been toying with the idea of going a step further and making my own caramel coloring. But I'm kinda at peace with the idea of just leaving my UK ales alone, color-wise. I've stopped using a half ounce of roast barley or Midnight Wheat, so why bother with making caramel coloring, right? Adding a .5-.75 ounce of something dark will get this recipe looking less like Boddingtons and more like a proper copper colored bitter.

It's not often that I'm actually happy with a recipe, so I thought I'd celebrate by sharing it here.

For seven gallons, all percentages rounded to the nearest whole number

OG 1.039

FG 1.006

IBU 30

SRM 7.2--technically too light, use .5oz Midnight Wheat if that bothers you

85% MO of your choice. I like Warminster in the summer, Crisp in the winter.

3% UK medium crystal, I prefer Simpsons but Crisp is also very good. Just don't use Breiss.

12% Invert #2. I make my invert more to taste than color, so it's more like Invert #1.75.

19 IBU of Bramling Cross @ 60

11 IBU EKG @ 20

.25oz EKG keg hops, use a Flotit 2.0 and let them go commando in the keg. A quarter ounce isn't going to be grassy.

Ca 100, Na 80, Chloride 158, Mg 15, Sulfate 170, Bicarbonate 10. Pay attention to the sodium, it matters.

Prep your water with YOS and utilize LODO techniques.

Mash 148F for 40min, infuse to 158F and recirculate for 20min. Fly sparge and pull 9gal pre-boil. Boil 90min. Ph targets are 5.45 mash, acidify sparge water to yield pH 5.2 pre-boil for the entire volume. Knock out pH should be pH 5.0, it may be necessary to use 1ml of 85% phosporic at 10min to hit this target.

Ferment at 68F with the Fullers strain, raising to 72F at half gravity. Crash for three days then rack into an oxygen purged keg. Inject with gelatin and, if you do nothing else with this recipe, don't over-carb it!

I'm partial to Imperial Pub, but Jasper Yeast's version of the Fullers strain attenuates *much* more deeply and makes a superior summer ordinary bitter. It's worth the bother for July and August brews. Frankly, I don't think there's a good dry option for UK ales--I sure wish there was, though!

This is my first time making cider btw with very minimal equipment and not totally knowing what i’m doing, just experimenting.

I fermented my cider for about two weeks, racked it and added more juice just because I saw that in a youtube video to add more volume. it’s now been about 1 week and it’s still bubbling a bit. If i were to throw it in the fridge with a lid on, is it likely that it will be a sparkling cider? I don’t have any bottles to carbonate it in, just these mason jars.

I’ve read before that the lids in mason jars aren’t very air tight and therefore prevents any bottle bombs. wanted to know if anyone’s tried this before or any other tips for minimal equipment fermentation.

I brewed a batch of apple cider, put in secondary successfully etc. etc. I've just been letting it sit while I get some bottles to put it in. Airlock and everything still intact. A film had formed on the surface a couple of weeks after fermenting dry, I assume it's just dead yeast, any info? https://i.imgur.com/LBBgHlc.jpeg

Edit: fml it's vinegar

Kvass is not ready yet, but i want to figure out the cause of this weird side taste, tasting like popcorn or eggs. I think I was told thats sulfur taste. I used bread yeast for this and wine yeast for mead. ¼ of a block of yeast because father told me use more so IT doesn't go to waste. I used more yeast for the mead too if I remember correctly because itt was breeding slowly. I think im onto something but if anyone knows the true reason please Tell, thank you.

Hey

This is my first time posting after a whole lot of lurking and I'm sad it's just asking for help on mold. I was hoping you guys could help me out cause a whole bunch of googling and reading old posts didn't lead me to a final answer (or maybe I'm daft?)

It's my first try at homemade grape wine and without any sulphites added cause I live in a country where alcohol is strictly banned and access to equipment like this with legit sourcing is super limited (I should've done it anyway). It's been bulk-aging I suppose cause primary fermentation finished about two months ago and I racked it into these containers.

It already had a slightly sour note to its taste before this layer developed cause I had a taste test once I found one or two fruitflies that got in through a gap with the airlock but the alcohol hasn't gone and it's not vinegar-y.

Tasting it left me with this gap in the container which turned into this layer in the span of a week and gosh what a terribly grotesque sight (especially when I'm not sure what it is)

So, fellow friends,

Is this mold? What should I be looking for in a spoiled wine?

Will it be salvageable if I re-rack and add the preservatives at this stage?

It's a surface area of about 7-8 cm. https://imgur.com/a/hV7i5kD

Has anybody here brewed with Linc Francin malt and Skagit Valley Francin ? If so, how do they compare ?

starting gravity was 1.06 (and added yeast nutrients at the start), and for about a week it's been sitting at 1.034. The spot I put it in got colder than I thought it would, if I move it to a warmer place should I add new yeast or just wait to see if the existing yeast reactivates? and should I rack it from the primary bucket into a carboy since its not producing much more co2 to protect it or leave it in the primary bucket?

I plan on fermenting in a keg with a flotit dip tube. After transferring out beer to a serving keg, before putting in the new wort, can I keep the floating dip tube in there without cleaning and sanitizing it? My plan is to be able to ferment 3 different batches of beer using the same yeast before having to do a deep clean of the keg such as removing the posts and gas/dip tubes and scrubbing everything down.

Recently changed from vinyl lines to the 4mm id eva barrier from morebeer. My regular tap handle has a flow control valve and I've balanced that line (hopefully. After ordering wrong parts, waiting on the right ones and then ordering again because my tap shank was poo). My question is, how long of a line do I need to run for a picnic tap? I have the tap, the reducer and all the stuff to go along but can't find a calculator online anywhere tailored to picnic taps or the 4mm line. Any input appreciated. Thanks. I was just going to run the same line length as my tap, which recently hasn't been the least foamy thing. However, my current picnic tap pours wonderful. If anything, it's doesn't give enough foam.

I was hoping to attach a video, but looks like you guys don’t do that here. I just set up a seltzer water kegerator it is comes out all aggressive. It comes out of a faucet at the sink like a RO faucet. I had the psi set to 40 and then turned it down to 30 thinking that would help, but same. I like the water real carbonated, so I want the psi as high as possible.

Side question. What is the 2nd pressure gauge for on the co2 tank? It’s measured in the 1000’s. I am at 400.

Thanks!

https://imgur.com/a/A96OSEZ

An aunt sent me the “family home brew recipe” from a letter my grandma sent her in 1983. I suspect it’s nothing special, probably a prohibition era recipe that was not uncommon, but I’m considering trying to make a batch.

It feels like there’s a lot of “assumed knowledge” here. Can anyone fill in the blanks with this recipe? It mentions no boiling — is that because the “Blue Ribbon Malt” is already hopped?

Is this a completely unsafe recipe and my family is lucky to be alive?

I have created a ginger bug and I am looking to create a ginger beer with it I want the ginger beer to have a bit more alcohol content when should I add the yeast while fermenting ?

Howdy,

I'm looking at putting together a keg setup so I can carbonate non alcoholic gingerbeer. I'm planing on taking out a shelf in my fridge where I'll place a 2L keg. Here are the parts I'm looking at so far:

Mini 360 Core Actuator Regulator - Pin Actuator / Piercer

450g (0.6L) CO2 KegLand Branded Sodastream Compatible Cylinder

Mini Keg - 2L (approx 64oz) (135mm x 195mm)

Mini Keg - Ball Lock Tapping Head with 8mm silicone hose

I'm aware that I'll need a few more things though, some cabling, some connectors, some kind of dispensing tap? What else do I need to complete this setup? Any recommendations? I'm particularly unsure about the pipes/connectors, I haven't ran into a tutorial on that aspect.

Thanks!

Made a wcipa that's hazy. I've bought isinglass but have never used it. I've read to cold crash, add 100ml/25L of beer, let sit for 2 days, keg after. Question 1, is that the right process? Question 2, I've got my pressure fermenter sitting in my keezer, on tap, would there be any downside to adding to isinglass then continuing to pour myself a small glass every night or would that disturb the process?

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!

Welcome to our weekly flaunt your rig thread, if you want to show off your brewing setups this is the place to do it!

I made some peach wine end of this summer. Store bought peach juice + some sugar + yeast nutrient. It was fermenting for around 2 weeks after which I transferred it to a different container to secondary fermentation/aging. It was there since. The wine still looks very cloudy and no new sediment appeared at the bottom of the new container. Today I opened it to try it. It tastes alcoholic and very slightly sweet but extremely yeasty as characteristic of young wine even though I've been aging it since summer. It tastes like drinking straight up yeast water. Any ideas why this might be and how to fix this?

My beer hasn't really carbonated since bottling and it's been about 3 weeks. Temperature has been around 65 in a dark place. I was reading that it's possibly because I left it in the fermentation stage too long, is this possible, it was about a month which I did think was that long. It's tastes ok but missing that carbonated kick to make it taste like a beer and not a barley wine.

If there any suggestions I can do to fix this issue I'd appreciate it!

Info: Beer is around 5% 30ish days in fermentation carboy ABV: 5% Pumpkin spiced beer (first time doing this type) Bottled 19 days ago Room around 65°-70°

Is it possible to prime your beer in big bottles, like 1L or bigger? Maybe a dumb question, but I have never seen anyone prime in other than 0,33L - 0,5L

Hi all,

Might anyone know of a product like the Inkbird ITC-308 that has power plugs for the 220v type, where the prongs are one vertical, one horizontal, then the regular ground under those?

Tried google, tried AI, but no luck yet :-)

I participated in an office Secret Santa and somebody gifted me a pound and a half of hop pellets that were purchased from Amazon (I guess I’ve been geeking out a bit too much by the water cooler). Super generous of this person, but I have no idea how old the hops are or how they were stored. I assume they just sat in an Amazon warehouse for who knows how long. They were not cold when I received the gift, and my plan is to drop them in the deep freezer as soon as I get home.

First question: Any idea how to adjust usage, if at all? Should I just assume that hop utilization is down 20%? 30%? Say who cares and use them as if they are fresh and have been refrigerated?

Separately, I have been buying hops by the ounce and buying only what I need, so I don’t have a vacuum sealer for bulk hop purchases (it’s on the list of eventual upgrades, but I’m at my hobby spending limit for awhile). I am a new dad and guess I’ll only be brewing 3-5 batches of 5 gallons a year. I do have a deep freezer kept at about -1 °F. Any suggestions on storage (beyond freezing them in ziplock bags with as much of the air squeezed out) would be much appreciated.