/r/Homebrewing

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Welcome brewers, mazers, vintners, and cider makers!

/r/Homebrewing

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3

New Zealand Pilsner Malt Source for USA?

Does anyone know of a source to get New Zealand grown pilsner malt in the US? Everything I've found requires a business account or importation and I'm obviously not on that level yet.

3 Comments
2024/04/17
01:41 UTC

3

Houston breweries

Hey everyone, I am new to Houston TX and was wondering if you could recommend some good breweries down here?

15 Comments
2024/04/17
00:38 UTC

1

All grain system with potential attachment for destilling

I am looking to get an all grain system, nothing too fancy but electric would be preferred. I have done some distilling in the past (for cleaning and fuel additive purposes) and know some companies make attachments for electric kettles.

Any recommendations for what I am looking for?

8 Comments
2024/04/17
00:36 UTC

1

Mesh inside carboy to reduce sediment

Anyone ever put mesh on the inside of their carboy where they siphon beer from? Thinking about doing this to try and grab sediment but not sure if it would oxidize/aerate my beer and do more harm than good.

1 Comment
2024/04/17
00:29 UTC

1

Cleaner ale yeast for fermenting at warmer temperatures

Hey there! I'm planning to brew a black ipa leaning on some piny hops as the primary flavor notes. I'm a little worried about ester production as the only temperature control will be apartment ac and the brew will likely sit around 72degF. Do you have any experience with ale yeasts that have clean profiles around this temperature?

6 Comments
2024/04/16
22:50 UTC

5

Using LME in cider?

I’ve been making cider for several years now, but I haven’t brewed beer. I apologize if this question is dumb, but I’ve only found threads about people making Graf.

I saw some of the liquid malt extract syrups online and it made me wonder…can I not just add some of this to my primary fermentation of apple juice? Or do 50/50 reconstituted malt extract and water, mixed with apple juice to my desired OG and ferment?

Is there an obvious reason why this would not be good?

6 Comments
2024/04/16
21:40 UTC

1

Fermenting in Torpedo kegs - temperature measurement

I ferment in 6-gallon Torpedo kegs that I keep in minifridges. Each has an Inkbird temperature controller. Currently, I have the temperature sensor strapped to the side of each keg, near the bottom. I also have an iSpindel for each. I typically see a ~2F temperature difference between the top (iSpindel) and bottom (Inkbird) of the keg. I try to keep my fermentation temperature in between those. obviously, I can't adjust where in the wort the iSpindel reads the temperature, but I can with the Inkbird sensor. Should I adjust the Inkbird sensor position on the keg to higher? Does the yeast type (lager / ale) affect where I should be measuring?

5 Comments
2024/04/16
20:53 UTC

5

general questions about making apple cider

hi, so i've wanted to start brewing some strong apple cider from apple juice for a while now, but i'm an amateur and don't completely know how everything works. i've tried once but it didn't go as planned because lack of equiment and knowledge. please help me by giving me some answers to my questions. any reply would be greatly appreciated.

the stuff i use/used:

- 12 litres of apple juice (1040 gravity)

- 1 packet (ca. 11g) of dry bread yeast.

- 30 litre fermenting bucket with waterlock/airlock

- hydrometer

question 1:

I want to make an apple cider around 10% (if possible) using apple juice. i measured the apple juice's gravity at 1040, what precentage will this get to and how much sugar should i add to make it stronger (for 12 litres)?

question 2:

i used bread yeast, how high of a alc precentage will this die at, what is realistic to get from this?

Question 3:

when i sanitize my equipment, how important is it to sanitize? what will happen if i doesn't completely sanitize properly (some bacteria left in the container for example)?

Question 4:

is it ok if i open the lid and let air in while fermenting? like when i need to check the progress or something, should i avoid doing this if not necessary?

again, any advice or reply would be greatly appreciated :))

5 Comments
2024/04/16
20:14 UTC

2

Hochkurz Questions

Hey friends. Longtime homebrewer, and I've been digging into small steps to refine my process, but I have questions hopefully someone here can answer.

I fully understand the idea of a Hochkurz mash, and practice it in most of my brews. What I'm not 100% clear on, and can't find definite information regarding, is the impact of leaving the mash in either the beta or the alpha phases for certain periods of time.

If anyone has a good resource on this, I'd appreciate it.

For example:

30 mins @ 144, 30 mins @ 160

vs.

45 @ 144, 20 @ 160

vs.

10 @ 144, 30 @ 160

and so on...

What is the impact of changing the times at these steps, and is there an impact at leaving your mash at one of the steps for a long time (for example, if I'm decocting at 144 and need to rest the decoction at 160 for 15 minutes before boiling for 15-45 minutes. Is there a risk at leaving the main mash at 144 for so long).

Thanks!

12 Comments
2024/04/16
19:57 UTC

2

First time brewing need help

This is my first time brewing and I bought an all grain kit to use. Currently 48 hours after I put it in the fermenter and the airlock is now level but earlier today i did see it bubbling. Should I be worried that the bubbling has stopped?

4 Comments
2024/04/16
19:27 UTC

2

Recommendations on how to utilize 15.5 gallon sanke keg

So I recently acquired a pretty standard half barrel 15.5 gal sanke keg and was wonder what the best route would be for homebrewers to use it. I currently just have a setup with 2 5 gal korny kegs with the standard ball lock posts. I've seen a video from H4L where he converts a sanke keg into a ball lock version which takes out the sanke core thing. However it looke like this is irriversable to the keg, not sure if that's a big deal. I do also see equipment sellers that sell sanke couplers that go to either ball locks or duotights. Was just wondering what most people thought. Is converting it to a simple tri clamp like in the H4L video the best since it would be easier to clean as well?

3 Comments
2024/04/16
17:56 UTC

5

More or less DME, how does it affect the flavour?

I'm adapting a west coast IPA recipe calling for 6lbs of light DME. I'm in the UK so bags come in kg and it's about 2.7kg, so I've ordered a 3kg bag of light DME.

How and to what extent will an extra 300g affect the flavour or other characteristics of the beer? I'm assuming because it's light that it won't impart a lot more flavour, but could there be other effects?

I'm happy to experiment and just chuck it all in but not if it's drastically going to ruin the brew haha.

4 Comments
2024/04/16
17:18 UTC

2

Bottling issue

Trying to bottle some beer using my Last Straw. I bottled some 2 bottles of imperial stout and had no issues. Good beer flow, good fill, and carbonation in the bottle. Then I tried bottling my Hazy IPA and it's foaming like crazy. Pressure is the same on the keg, everything. The only thing different I noticed, I see bubbles coming in the line at the connector (pin lock) I've tried physically pressing down on the connector to make sure it's down all the way, tightened the hose clamp, and tightened the ferrule on the connector, but still it bubbles like crazy in the hose which results in losing all my carbonation and it foaming out the bottle. Any ideas?

1 Comment
2024/04/16
14:49 UTC

1

Coopers kits

I have the IPA mix and it doesnt have that usually hoppy flavor IPAs have How would i go about giving these added flavor?

I am just starting out,this is my 2nd time brewing and using a kit

25 Comments
2024/04/16
14:10 UTC

1

Robobrew counterflow chiller setup

I bought the counterflow chiller off More Beer to us with my Robobrew. Never used a counterflow chiller before so I wanted to give it a try. I got all the recommended fittings from them as well so I could duotight everything. Finally was able to fix the leaks for the most part. I have the water flowing in one direction and the "wort" flowing in the other with a camlock to duotight adapter and then 8mm x 4mm EVA barrier tubing going into the chiller with another adapter and tubing returning the fluid to the vessel at the other end of it. I hope the image included shows what I'm talking about okay.

So I tested it with some heated up water and sure enough it cools down the fluid leaving the chiller. I've never used a chiller like this before but overall it seems that little trickle of fluid returning to the vessel would take forever to cool the whole thing down. I know you can play around with speeds of the wort vs the cold water going in but I'm not sure if this setup just isn't really gonna work. Is that small caliber tubing I'm using even big enough? I couldn't bump it to 5mm ID but would that make that much of a difference?

My current immersion chiller works fine but I like the idea of this setup and wanted to give it a fair try and ask for advice before I ditched it to my shelves in the basement.

Set-up

19 Comments
2024/04/16
13:14 UTC

2

Tuesday Recipe Critique and Formulation

Have the next best recipe since Pliny the Elder, but want reddit to check everything over one last time? Maybe your house beer recipe needs that final tweak, and you want to discuss. Well, this thread is just for that! All discussion for style and recipe formulation is welcome, along with, but not limited to:

  • Ingredient incorporation effects
  • Hops flavor / aroma / bittering profiles
  • Odd additive effects
  • Fermentation / Yeast discussion

If it's about your recipe, and what you've got planned in your head - let's hear it!

4 Comments
2024/04/16
08:00 UTC

8

How to Make Real Root Beer

Hey y’all, I been looking for how to make a root beer or even a birch beer. I know that sassafras is illegal in the states, but would there be some way to make my own batch of root beer of some kind? I know there’s an extract, but I wanna try making a natural root beer without the risk of alcohol in the product as most yeast has strains that would produce enough alcohol that I’d be unable to sell the root beer if I wish to provide a tasty drink for patrons at a convention that I wish to go to. I also can’t sell mead so I’m hoping to find other ways to use it and then be able to sell it. I have black currant and blueberry persimmon available at the moment with rose apple and smoky acerglyn nearing the end of primary fermentation.

6 Comments
2024/04/16
07:13 UTC

3

Daily Q & A! - April 16, 2024

Welcome to the Daily Q&A!

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

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!

18 Comments
2024/04/16
05:07 UTC

1

Recommendations for High Pressure Braided Gas Line?

I recently purchased a used Micro Matic gas blender online for use with my nearly-complete nitrogen keezer build. I’m just down to purchasing and connecting the gas lines now, but I’m struggling to find suitable tubing locally. The blender requires CO2 and N2 gas input at a minimum 50 psi (50-120) and the blended output is 47 psi.

The input and output barbs on the blender are each 3/8”.

Neither of my LHBS carry braided tubing and the two hardware stores I went to (Lowe’s & Ace) carried 5/8” OD clear braided tubing that looks like it was intended for liquid use. I bought 3ft of the 3/8” ID, 5/8” OD tubing to see what it would look like at home, and wanted to check if there was a better option before moving forward with this kind.

For anybody with experience using high pressure braided gas lines, are there any specific types/products/brands/retailers that you would recommend? I need around 16’ for now, so a 20’ or 25’ roll would do the job.

3 Comments
2024/04/16
04:54 UTC

6

Speidel Braumeister unboxing and setup!

It’s been a while but I was really overwhelmed by all the kind and supportive feedback for my last video so I thought I would share my new work with y’all! In my latest video I show you how to get the Speidel Braumeister up and running, how to connect it to the MySpeidel cloud and I will introduce you to a MUST HAVE accessory at the end of the video!

Is anyone else here brewing on that system?

0 Comments
2024/04/16
02:00 UTC

2

Wall covering for a corner area in the garage.

Looks like I can’t post images so this may be hard to explain.

Image of the garage. https://imgur.com/a/DPyHhpm

I have a corner area in my garage that I’ve cleaned up and insulated, but I am not sure what to put on the wall. I was thinking two 4x8 concrete boards and a 36” range hood over the boil kettle.

For reference . I have a three vessel rims system. Would this be enough to protect from the heat of a propane cooker not butted up against the wall?

10 Comments
2024/04/16
01:44 UTC

7

Yeast cake?

I’m still not very good at identifying regular/normal yeast cake vs a possible infection. This one looks extra funky, given the purplish/pinkish tint to it.

https://imgur.com/a/QD5OIji

19 Comments
2024/04/16
01:32 UTC

3

First lager experience

I've been homebrewing for about 10 years now, and just recently brewed my first lager. I've got a solid 3-vessel, all-grain system, and I have brewed a lot of really decent beer, I just prefer other styles, but I figured what the hell because I have a dedicated chest freezer that I use to ferment and a separate two-tap kegerator.

I did a very basic 5 gallon recipe, 1.050 OG, 1.008 FG, 9 lb pilsner malt, 3 oz Saaz total, southern German lager yeast because the LHBS was out of the typical one. I had an issue with my mash tun (since resolved) that led to a shorter run-off, which I think was about 3 or 3.5 gallons. So it goes. I let it ferment for two weeks: set at 55 for 24 hours and brought down to 50F for about a week, ramped up to 68F for a few days.

I added gelatin via a filter keg, which has two dip tubes, the true "out" port is filtered, and a gas post on the lid. I figured this would be overkill. Lagered in the filter keg at 36F for only 1 week (needed the filter keg for another purpose) so I transferred to the serving keg set to 36F, and connected the CO2 at about 10 psi. A week after, to my surprise, it was still cloudy! I figured what the gelatin didn't get would be removed by the micron screen filter. After another week, it's pouring almost crystal clear, but I have a few questions...

  1. Is it weird that my ultra-filtered beer still came out cloudy?
  2. Is it necessary to do this much filtering if time in the cold keg "lagering" is what does the trick?
  3. Would keeping my lager in the serving keg longer without connecting CO2 help? Should I have kept it longer in the gelatin/filter keg? I'm still trying to understand what "lagering" does for the finished product.

Any advice from more experienced lager brewers are welcome!

16 Comments
2024/04/16
01:09 UTC

0

it's the first time I've failed with a beer kit - do I sterilise the fermenter differently?

As in the title. I've never made beer from scratch but I've done a half dozen or so kits successfully, using 10-litre plastic water bottles. With this one, I borrowed my friend's white plastic fermenting bucket. He asked me to be really careful not to scratch it when washing and sterilising it.

So tomorrow I'll be dumping the mouldy must all over the onions in the garden :) and then I want to sterilise the bucket again and try a new batch.

I assume I just wash the bucket out with PCW (PWC?) and then sanitise it. Or should I soak it in bleach or something, now that it's had mould growing in it?

I'm really bummed - this batch was going to be for a friend's wedding!

5 Comments
2024/04/15
21:27 UTC

0

Wondering where I went wrong

About 2 months ago I decided it's concotion time, I bought a few jars of raspberry jam and I ordered some citra hops, pretty much just started to ferment the jam, then after about 3 days or so I added the hops, hand slipped and the WHOLE BAG fell in, with some lovely discord help I managed to scoop out alot and leave in the desired amount, and then I continued to ferment it for about a month. Now I am a minor who's basically just learning how to brew things and leaving it for my family to taste lol, back to the topic, it was still sort of fermenting but I didn't know if it was the right call to keep it going so I cold crashed it for a few days, let everything settled, and siphoned it and basically siphoned every few days. Skip forward a month NOW, it's sort of very muddled even tho there's no physical debris, smells very off and has a foam at the top. Everything I used was sanitary so I'm just kind of wondering if it was on my end or if this can just happen.

19 Comments
2024/04/15
20:20 UTC

3

FG way too high

So I tried brewing a helles bock for the first time and when I was took my FG before bottling, it read 1.064. My OG was 1.070! I used one packet of S-189 dry yeast at 50° the entire time, no starter (I’ve never done a starter before and all my beers have been fine before this one). I regularly checked the airlock during fermentation and there was a lot of activity for almost 5 days straight. So, I’m just confused as to why my FG was so high, any thoughts?

27 Comments
2024/04/15
20:10 UTC

1

Keg washer supposed to have ball lock internals switched?

New to kegging and wanted to find a convenient way to clean kegs so i bought this. Is there a reason the disconnects have their internals switched or is it just style?

Picture attached as comment

13 Comments
2024/04/15
19:45 UTC

2

ALDC Use in an English Bitter

Hi everyone,

I'm going to be brewing a London Pride clone using WLP-002. I've used WLP-002 and have always found it a bit tricky to get it to clean up the diacetyl (tried everything re temp increase, agitating the ferementer, etc.). I got a bottle of ALDC that i've been using to prevent diacetyl when dry-hopping and was wondering whether it'd be an issue to use it at fermentation for this style. I've been told that some english styles are supposed to benefit from some diacetyl, but i'm not sure whether that's apocryphal and i'd be better off just eliminating it altogether with ALDC.

9 Comments
2024/04/15
18:53 UTC

6

Smash IPA

I’m looking to make a quick smash IPA with a Lutra Kveik yeast I have in the fridge. I’ve looked up tons of combinations and the one I see most frequently is Morris Otter with Citra. I want it to be an easy crisp drink without an overpowering bitterness. Is this the correct route to go ? 6 gallon batch 60min - 14g 20min - 28g Flameout - 70g Dry hop at first sign of fermentation- 56g

8 Comments
2024/04/15
17:04 UTC

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