most recent 30 from http://brewadvice.com 2010-09-10T16:23:04Z http://brewadvice.com/feeds http://www.creativecommons.org/licenses/by-nc/2.5/rdf http://brewadvice.com/questions/1647/how-can-i-clean-an-old-carboy Kyle Boon 2010-08-06T15:28:39Z 2010-09-09T02:32:56Z

<p>I received a 5 gallon carboy that I want to use but it has some crud in the curve of the bottle. What's the best way to clean this off?</p>

http://brewadvice.com/questions/480/where-can-i-find-some-nelson-sauvin-hops Juanote 2010-01-19T03:22:36Z 2010-09-09T02:10:33Z

<p>I've been hearing about Nelson Sauvin hops for awhile now, and have read in other forums about people procuring some and using them... but I haven't been able to find them anywhere. All my usual suspects don't stock them. Anyone know where I can get these without flying over to New Zealand?</p>

http://brewadvice.com/questions/1702/what-is-on-top-of-my-wort-mold-lacto PJ 2010-09-06T23:20:16Z 2010-09-08T01:02:02Z

<p>I just opened the top of my scotch ale bucket, and it looks like there's mold inside. The recipe is pretty standard, plus some oak chips soaked in whiskey, in a muslin bag. What is this?</p> <p>Edit:</p> <p>Some people have suggested it might be lacto/pedio infection, which wouldn't be terrible. Does it look like that? The second picture is better.</p> <p>If it is mold, is there any saving it? If it's a sour infection, what's the best way to age it, and for how long?</p> <p><img src="http://pjhoberman.com/storage/scotch_ale.jpg" alt="alt text"> <img src="http://img.skitch.com/20100907-ff7a7h9skpu2ffu7p5371b2q6y.jpg" alt="alt text"></p>

http://brewadvice.com/questions/1619/secondary-fermentation-in-bottling-bucket StormerOfLezbos 2010-07-27T03:52:30Z 2010-09-07T16:00:23Z

<p>I have a Hefeweizen (<a href="http://www.amazon.com/Extreme-Brewing-Enthusiasts-Guide-Craft/dp/1592532934/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1280202564&amp;sr=8-1" rel="nofollow">Wild Flower Wheat</a> pg 135) in the fermenter that is ready to be racked to the secondary. The recipe calls for 5 days in the secondary, however the only secondary fermenters I have are plastic. I have read that plastic fermenters are a poor choice for secondaries because they are oxygen permeable. Should I worry about this? If not, could I simply use my bottling bucket for secondary fermentation, there by saving myself a step before bottling?</p> <p>I have never used a secondary before, so I would like to try it for the experience. However, I don't want to skunk my beer either.</p>

http://brewadvice.com/questions/1679/tips-for-my-first-lager loop0 2010-08-23T23:56:20Z 2010-09-06T23:12:20Z

<p>Hi All, I'm planning to make my first batch of lager beer, and I chose the vienna lager style. But I have never made a lager before, so I want some tips! Since I have just two fermenting buckets but only one fits in the refridgerator, I'm planning to make use of just the primary. How much time do you recommend for fermentation (and what temps), and how much time for lagering?</p> <p>Here is my recipe:</p> <pre> Ingredients: ------------ Amount Item Type % or IBU 2,00 kg Vienna Malt (6,9 EBC) Grain 37,74 % 1,25 kg Pilsner (2 Row) Bel (3,9 EBC) Grain 23,58 % 1,00 kg Pale Malt (2 Row) Bel (5,9 EBC) Grain 18,87 % 0,75 kg Munich Malt (17,7 EBC) Grain 14,15 % 0,30 kg Caramel/Crystal Malt - 10L (150,0 EBC) Grain 5,66 % 16,00 gm Brewer's Gold [8,00 %] (60 min) Hops 16,3 IBU 15,00 gm Fuggles [4,50 %] (10 min) Hops 3,1 IBU 15,00 gm Cascade [5,50 %] (10 min) Hops 3,8 IBU 2 Pkgs Saflager W 34/70 (Fermentis) Yeast-Lager </pre> <p>What do you think?</p> <p>Thank you!</p>

http://brewadvice.com/questions/1698/small-batch-size-brewing-trub-issues brewchez 2010-09-03T17:52:45Z 2010-09-05T16:17:26Z

<p>Five gallon batches generate a certain amount of trub in the fermenter. However, its a relatively small percent of the total batch. I am interested in trying some 2 gallon maybe even one gallon batch sizes for kicks.</p> <p>I wonder if there is a batch size point at which the trub to beer ratio becomes to big to get a decent amount of beer from. Obviously the trub amount will decrease as the batch size goes down, but is it really linear.</p> <p>Anyone ever tried a one gallon batch (in an appropriately sized fermenter)?</p>

http://brewadvice.com/questions/6/too-long-in-primary-fermentation Taylor Beseda 2009-12-10T15:18:58Z 2010-09-03T18:08:31Z

<p>What's the maximum amount of time for primary fermentation, assuming the beer is going straight to bottles next? Will it over ferment and then fail to carbonate, if left too long in a carboy?</p>

http://brewadvice.com/questions/1693/how-much-strike-water-can-i-expect-to-lose-to-grain-hydration Rich Armstrong 2010-08-31T18:36:11Z 2010-09-03T14:10:45Z

<p>Let's say I have a pound of milled barley malt. Let's say American 2-Row, for the sake of specificity. And let's say I have a gallon of warm/hot water that I mix with the grain and let sit for some longish period of time before straining.</p> <p>How much liquid will I have left over after straining?</p>

http://brewadvice.com/questions/1691/how-to-fix-co2-regulator-that-leaks-out-of-the-adjustment-screw-hole Joe Lencioni 2010-08-30T02:01:41Z 2010-09-02T11:04:20Z

<p>I've recently discovered that my CO2 regulator is leaking out of the adjustment screw hole. I took out the 4 screws, removed the bonnet (<a href="http://www.weekendbrewer.com/Checking_for_Co2_Leaks.htm" rel="nofollow">as suggested here</a>), and replaced it. The leak now seems to be less severe than it was, but it is still present.</p> <p>What can I do to fix this leak?</p>

http://brewadvice.com/questions/461/glass-carboy-vs-better-bottle bmath 2010-01-17T23:40:21Z 2010-08-30T15:36:46Z

<p>I recently broke my 6.1 gallon glass carboy that I used for primary fermentation. I need to buy a new one, and I'm considering a "Better Bottle" carboy. </p> <p>Its claims include:</p> <p>**Unbreakable and tough **Taste and odor-free **Virtually impermeable to oxygen **Clear, colorless, and incredibly light weight ** non-absorbing, non-porous, and non-wetting (hydrophobic), so it does not carry over flavors from one batch of wine or beer to the next. And it is easy to clean and sanitize.</p> <p>Is there any downside to using a Better Bottle? Has anyone run into problems with oxygen leakage or bigger temperature fluctuations?</p> <p>Thanks!</p>

http://brewadvice.com/questions/988/using-a-keg-for-secondary-fermentation-and-natural-carbonation Remrej 2010-03-12T21:01:10Z 2010-08-28T06:11:41Z

<p>I would like to transfer a beer that has been fermenting for about 3 weeks directly into a Cornelius keg for secondary fermentation AND carbonation.</p> <ul> <li>I would like to add priming sugar and naturally carbonate in the keg, not force carbonate it.</li> <li>After a few weeks, I would then like to put the keg on pressure and serve</li> </ul> <p>Questions</p> <ol> <li>How much priming sugar would I use for 5 gallons of beer?</li> <li>How should I prep the keg? Other than cleaning it, should it be filled with CO2 prior to racking?</li> <li>Any problems in general with this?</li> </ol>

http://brewadvice.com/questions/1686/sarsaparilla-beer Bill 2010-08-24T21:48:30Z 2010-08-26T11:15:07Z

<p>I was enjoying some craft sodas with some friends wile brewing a saison recently, and the idea of a sarsaparilla beer occurred to me as a not terrible idea. My instinct is to go with a pale ale (or IPA?), but maybe a stout or porter would work well too.</p> <p>Has this been done before? When should I add the sarsaparilla (boil, post-boil, secondary, etc.), and in what form (extract, dried roots, etc.)? Does it make sense to add the other ingredients typically included in sarsaparilla soda (like sassafras, licorice, and wintergreen)?</p>

http://brewadvice.com/questions/796/electric-kettle-with-thermostat Tetragrammaton 2010-02-20T12:57:39Z 2010-08-26T06:45:27Z

<p>What's your opinion on them? Have you ever used one? I was thinking of buying one (specially designed for brewing, even has a tap on). How is it different from the more traditional methods? Is it worth the cost?</p>

http://brewadvice.com/questions/1683/preparing-cherries-for-secondary Sam 2010-08-24T14:03:47Z 2010-08-24T21:25:10Z

<p>A related question was asked <a href="http://brewadvice.com/questions/352/preparing-fruit-for-secondary" rel="nofollow">about fruit in general</a> but it didn't answer a particular question I have.</p> <p>I have 6 pounds of fresh cherries ready for a holiday beer. I'm planning on cleaning/sanitizing the cherries and then freezing them to break down the cell walls.</p> <p>Should I also pit and puree the cherries, or freeze them whole?</p>

http://brewadvice.com/questions/1677/should-i-use-finings-when-brewing-a-white-weiss-wheat-beer Perk 2010-08-23T23:25:25Z 2010-08-24T13:16:56Z

<p>My latest brew is a Belgian White beer - a Hoegaarden stile beer.</p> <p>I don't have the equipment to rack this beer so I intend to bottle it after about 3 weeks in the brew barrel.</p> <p>This style of beer is usually a little cloudy in the glass, but my dilemma is whether I should be using finings with this brew.</p> <p>Anyone with experience with this style of beer? Should I use finings or would this ruin it?</p> <p>Cheers.</p>

http://brewadvice.com/questions/1670/copper-aluminum-plate-for-propane-burner StormerOfLezbos 2010-08-20T20:23:18Z 2010-08-24T13:02:35Z

<p>I have a propane burner I recently purchased to do my boils. It works great, however I noticed some minor scorch marks in my stainless steel brew pot afterward. I read somewhere that a copper or aluminum plate placed between the burner and the brew pot would help with this issue. Any ideas where I can find such a plate?</p>

http://brewadvice.com/questions/1674/which-apples-make-the-best-cider JackSmith 2010-08-22T19:11:44Z 2010-08-23T12:42:33Z

<p>So I'm going to start making wine from grapes this year. To that end, I just picked up a grape crusher and a press. With those toys, I can also make cider. There's an orchard near me that grows dozens of varieties of apples. Which ones make the best cider? I know, "best" is subjective but I'm sure there are some types of apples better than others. Should I go "straight varietal" or should i use a blend of apples?</p>

http://brewadvice.com/questions/1667/best-crown-capper Perk 2010-08-19T22:29:24Z 2010-08-22T23:35:36Z

<p>Hi,</p> <p>Just capped my first batch of beer (Wohoo!).</p> <p>When I invested in my equipment though, I think I was a bit too frugal with my capping tool - I have a hammer on crown capper. It seems to have done the job (hard to tell at this stage if the seals are good, but they seem OK), but it was pretty hard work capping 64 x 330ml bottles with it...</p> <p>What recommendations can anyone out there in homebrewland make for a better capper (considering value for money) - 2 handled capper (mid-range cost)? Bench capper (high-end cost)... or should I just persevere with the hammer on capper (cheap-as-chips)?</p> <p>Any suggestions appreciated...</p> <p>Cheers, Perk.</p>

http://brewadvice.com/questions/1672/glucan-rest-necessary Tobi 2010-08-21T09:01:50Z 2010-08-21T15:06:31Z

<p>I am brewing all-grain and have in the past always held a glucan rast when mashing. I am trying to speed up my brewing process and that rest of course slows me down quite a bit because of the heating up afterwards. Has anyone had bad experiences without glucan rests? Do you think a glucan rest is necessary and if so with all malts or just with some (e.g. wheat)?</p>

http://brewadvice.com/questions/338/wiki-fermentation-temperature-control-methods brewchez 2010-01-07T13:22:46Z 2010-08-17T10:55:37Z

<p>What different methods do people use to maintain or control fermentation temps? This includes maintaining temps for both Ales and Lagers. For most climates, active control is necessary for doing lagers. However, I have seen multiple neat tricks people use for maintaining ale temps outside of ambient temps.</p> <p>This also includes not just keeping your beer cooler when its warm out, but also warm enough when its cool out.</p> <p>Post your methods and discussions here as this is a community wiki.</p>

http://brewadvice.com/questions/1662/using-avocado-in-beer Jim Armstrong 2010-08-12T14:29:08Z 2010-08-16T15:53:24Z

<p>I've had a weird urge to make some sort of avocado beer for quite some time. I've heard rumors of some commerical styles that have incorporated the avocado, but have not been able to unearth either a recipe or any details. I was thinking the creamy flavor might pair well with a stout or other low-carbonated heavier style.</p> <p>I have no idea how much avocado I would have to use for 5G, or if the result would even approach drinkable. I am also worried about the natural oils in the avocado wreaking havoc with head retention and the fermentation.</p> <p>Has anyone here ever attempted, or heard of anyone attempting, such a feat? The fact that I can't find any recipes online means either it has been done before with horrid results, or no one wants to waste perfectly good beer finding out if this is a ridiculous idea or not :)</p> <p>Looking forward to seeing what everyone thinks.</p>

http://brewadvice.com/questions/1606/how-long-do-sanitized-bottles-keep brewchez 2010-07-23T11:57:30Z 2010-08-13T15:11:17Z

<p>If you sanitize a bunch of bottles and store them upside down on a tree or in a box (still upside down); how long can you store them like that before you feel the need to resanitize them?</p> <p>Is there a better way to store them to keep them sanitary?</p>

http://brewadvice.com/questions/1659/spiced-pumpkin-recipe-any-hints-tips-or-tricks Derrick 2010-08-11T20:04:20Z 2010-08-12T17:17:58Z

<p>I'm going to be brewing a pumpkin spiced beer friday and will not have the time to do an all grain. So partial mash it is. Any hints, tips or tricks would be appreciated. </p> <blockquote> <p>Original Gravity: 1.070 </p> <p>Terminal Gravity: 1.017</p> <p>Color: 15.12 </p> <p>Alcohol:6.9%</p> <p>Bitterness: 19.7</p> <p>Ingredients:</p> <p>2.0 lb American 2-row</p> <p>1.0 lb Munich Malt</p> <p>1.0 lb Crystal 45</p> <p>1.0 lb German CaraMunich II</p> <p>7.0 lb Liquid Light Extract </p> <p>.5 oz First Gold (7.5%) - added during boil, boiled 60.0 min </p> <p>.5 oz First Gold (7.5%) - added during boil, boiled 15 min</p> <p>2.0 lbs Farmers market pumpkin puree - added during boil, boiled at 15 min</p> <p>1.0 ea White Labs WLP005 British Ale</p> <p>Second fermantation</p> <p>1 ounce Allspice 1 ounce Nutmeg 1 ounce of freshly grated ginger 1 ounce freshly grated cinnamon 2 scraped fresh vanilla beans</p> <p>Soak all the spices in 3 ounces of rum for 24 hours before re-racking</p> <p>4 lbs of cubed pumpkin/puree depending on availability (plus or minus a pound depending on taste test before re-racking)</p> </blockquote>

http://brewadvice.com/questions/1285/determining-the-potential-gravity-of-non-grain-additions PJ 2010-05-05T21:28:29Z 2010-08-12T03:56:44Z

<p>How do you determine the potential gravity of certain ingredients? I'm sure there are charts and the like online, but, let's say you want to use a new fruit in a beer.. What are the steps to determining the potential gravity?</p>

http://brewadvice.com/questions/1656/cold-conditioning-saison-then-bottle-conditioning Sam Fisk 2010-08-10T22:42:44Z 2010-08-10T23:54:30Z

<p>I brewed a high gravity (1080) saison and am planning on cold conditioning it in secondary at 32 degrees x 2 weeks, then bottle conditioning it. I am wonder will the cold conditioning make all my yeast die? Will I need to add more yeast when I bottle? If so, how much?</p>

http://brewadvice.com/questions/1652/re-use-the-mini-kegs-that-are-used-in-krups-beer-tender-for-home-brewing gary 2010-08-07T14:40:05Z 2010-08-10T13:20:18Z

<p>For me, these 5 liter kegs seem like the perfect device for storage as well as remaining fresh when making beer. I understand there is a way to remove the top piece of the mini keg with some type of key? Once removed, what do you clean them with? and then how do you re-pressurize the keg? </p>

http://brewadvice.com/questions/1653/infusing-a-beer-with-grapefruit Joe Lencioni 2010-08-07T16:14:03Z 2010-08-09T02:31:51Z

<p>I was recently at a beer festival and one of the breweries (<a href="http://www.fultonbeer.com/" rel="nofollow">Fulton</a>) had a delicious pale ale that had been infused with grapefruit. I asked the brewer how they did it and he told me that the night before when they kegged it, they quartered a bunch of grapefruits, scored the peels, and threw them in the a bag in the keg.</p> <p>I have 10 gallons of pale ale that I need to keg soon, and was thinking about doing this in one of the kegs but I don't want to destroy 5 gallons of perfectly decent beer. This is where I need your help.</p> <ul> <li>Is this safe to do if the whole keg isn't going to be drank the next day?</li> <li>Are there any sanitization precautions I should take before just throwing a bunch of grapefruit into my keg?</li> <li>How many grapefruit do you think would do the trick without being overpowering?</li> <li>Is this just a plain bad idea?</li> </ul>

http://brewadvice.com/questions/990/can-you-mash-bananas Hugh Nelson 2010-03-12T21:30:18Z 2010-08-06T15:42:33Z

<p>I've been thinking about making a wheat-beer with bananas and a little bit of chocolate malt. My question is can you mash bananas in the mash-tun to convert the sugars/starches and get more banana flavor into the brew?</p> <p>I got the idea from my wife while I was looking at a dark wheat recipe. She was making chocolate covered frozen bananas for our girls and the wheat recipe had a little chocolate malt in it. I thought 'why not accentuate the banana flavor and aroma in the beer instead of trying to keep it down?'</p> <p>Does anyone know if it is possible?</p> <p>Cheers.</p>

http://brewadvice.com/questions/1645/can-i-ferment-further-once-the-beer-is-carbonated Rich Armstrong 2010-08-06T13:35:04Z 2010-08-06T13:54:01Z

<p>I have an imperial stout in a corny keg, and I'm just not happy with how sweet it is. It's already been carbonated. Can I let it go flat, rack it to a carboy, and throw in some high-gravity or champagne yeast to dry it up?</p>

http://brewadvice.com/questions/1560/how-do-i-print-professional-looking-labels Rich Armstrong 2010-07-07T15:46:03Z 2010-08-05T15:52:44Z

<p>I'm brewing some beer for a wedding present. Going to bottle half the batch and serve the other half at a party. I have a full-color PDF with a label design, and would like the nicest-looking labels possible. I'm probably only going to do about a dozen bottles. What are my options?</p>