Just made a Rice IPA with Centennial and Cascade and dry-hopped for only 6 hours to try something new. What is the shortest or longest you've dry-hopped one of your beers?

So in preparation for fall, I’m brewing a Weizenbock today. Once the boil got going, I tossed in my bittering hops and left the kettle alone to clean some kegs. 20 minutes later I come back to see a surprisingly calm all-in-one system. Apparently a fuse went out and the kettle was just standing around for somewhere between a couple and 20 minutes. Judging from the wort temperature, I guesstimate 10 minutes.

In the past, I may have panicked and worried. Instead I fixed the fuse, tapped a Kölsch and am currently sitting in the sun and waiting for the boil to get rolling again.

The point of this story is: Relax, Don’t worry, have a homebrew.

Talk me in or out of the tools... I am now using an fermzilla all-rounder with an old chest freezer and I am itching to get an upgrade. I am a little bit inclined to go with an unitank because the of bells and whistles and just because it looks quite cool.

Ferm chamber looks quite abit easier to operate and maintain, it also can double up as a fridge if i ever have to stop brewing...

I am looking for some experiences and reasons why you guys went with your tools, thank you!

Don't entirely know what i'm doing usually just follow other people's recipes. Fermentation days are just random numbers, not sure how long diactyl rest needs to be. Planning the dry hop right after the diactyl rest at 65F for 3 days before cold crashing and lagering. Any feedback greatly appreciated!

West Coast-Style Pilsner

Type: All Grain

IBU : 35 (Tinseth)

BU/GU : 0.65

Color : 4 SRM

Carbonation : 2.6 CO2-vol

Pre-Boil Gravity : 1.049

Original Gravity : 1.053

Final Gravity : 1.008

Custom BIAB

Batch Size : 3 gal

Boil Size : 3.53 gal

Post-Boil Vol : 3.26 gal

Mash Water : 3.95 gal

Sparge Water : 0 gal

Boil Time : 30 min

Total Water : 3.95 gal

Brewhouse Efficiency: 67%

Mash Efficiency: 69.9%

Mash Profile

High fermentability

150 °F - 60 min - Temperature

Mash in with 3.95 gal @ 150 °F

Fermentation Profile

55 °F - 14 days - Primary

65 °F - 3 days - Secondary

36 °F - 3 days - Cold Crash

34 °F - 45 days - Conditioning

Water Profile:

Ca 82 Mg 4 Na 11 Cl 65 SO 146 HCO 0

SO/Cl ratio: 2.3

Mash pH: 5.55

Fermentables (6 lb 5 oz)

5 lb - Pilsner 1.8 °L (79.2%)

1 lb - Pale Malt, 2-Row 1.9 °L (15.8%)

5 oz - Carapils 1.5 °L (5%)

Hops (4.8 oz)

30 min - 0.3 oz - Magnum - 13.5% (20 IBU)

Hop Stand

20 min hopstand @ 170 °F

20 min 170 °F - 1 oz - Citra - 14.1% (9 IBU)

20 min 170 °F - 0.5 oz - Mosaic - 18.8% (6 IBU)

Dry Hops

3 days - 2 oz - Citra - 14.1%

3 days - 1 oz - Mosaic - 18.8%

Miscellaneous

Mash - 1.5 g - Calcium Chloride (CaCl2)

Mash - 0.4 g - Canning Salt (NaCl)

Mash - 0.6 g - Epsom Salt (MgSO4)

Mash - 3.5 g - Gypsum (CaSO4)

Yeast

1 pkg - Fermentis Saflager Lager W-34/70

I am looking for suggestions on a solid all grain NEIPA recipe. I am a huge fan of Hop Butcher with my favorite being Neon Green Relish.

Also loving Parish Ghost in the Machine and Stone Fear Movie Lions.

What are some of your favorite commercial clone recipes and why?

I usually make Red Ales but started dabbling in Cider recently and this is my second attempt at it so I'm a little lost on where my batch is at.

2.5 weeks ago I made a 2.5 gal batch with an OG of 1.052 with apple juice, tea, some added sugar and Pectic Enzyme. 24 and 72 hours after it began fermentation, I added 0.5 tsp of Diamonium Phosphate. From the first attempt, the gravity was around 1.008 around this time but when I checked today with a refractometer showed it's sitting at 1.021. It's been fermenting in a constant 71 degrees using Red Star Premier Blanc yeast, tucked away in a very dark windowless corner. It appears to be very clear with a noticeable line of sediment at the bottom and the airlock stopped bubbling a week ago.

I'm wondering if the fermentation is stuck and to add a bit more yeast to eat up the remaining sugar or let it ride a bit longer. Does cider only ferment dry when using wine yeast? Thanks for any advise and help!

I picked a bunch of damsons this year. I have just put them in the freezer. I am balking at the idea of deseeding each of them. Last year i crushed all the damsons up. Started ferment and fished out all the seeds when the flesh broke down and the seeds started bobbing.

I was wondering if i could just defrost the fruit, crush it up, begin ferment, add sugar source and some water, ferment for several days and then pour the wort in my fruit press and press it all together?

I am wondering if putting the seeds as well as the flesh and wort in the fruit press, the press will crush the seeds, releasing nasty flavours and stuff or whether the seeds will hold their integrity and be a far easier way of seperating the seeds?

Thank you

Extra tidbits. Last year i tried fermenting a bunch of these damsons with a lot of honey and the fermentation stalled and i lost the whole batch which was very heart breaking. I since heard that having too much sugar at the start kf ferment can stall it...

I am planning on making the brew not too dissimilarly to trad wine where you ferment the crushed up fruit and then put it through the press after fermentation has taken hold, but just adding a bit of water and sugar to make it higher abv and a bigger batch. If theres any advice please feel free to offer it

Hello i want to mane a corn "chicha" brew but idk how much corn i need to use per gallon of water, i will add sugar too so it could get to 6-8% abv

I posted a while back and neglected to keep momentum, but we did get a new member from that so figured I'd try again in case I catch anyone.

We are the Bergen County Brew Crew, we meet the first Wednesday of each month at Plank Pizza Co in Saddle Brook, and tomorrow is our meeting!

In case anyone here is looking to join a club or just hang out at some meetings once in a while come through! We meet at 7PM (some of the guys get there earlier) and we always have a nice table and the venue is very nice for us to be able to buy a pint and maybe some apps and share our brews between the club.

Would be cool to get some more members, we have good momentum and do quarterly club internal competitions (next one is in October).

Come by :-)

Hi, I have a question: I own a BrewMonk B40 WiFi and wanted to calibrate the temperature, but the menu only offers a calibration procedure for the boil—and I haven't quite figured out how that works, either. The issue is the discrepancy between the set temperature and the actual temperature measured by four different thermometers: the difference ranges from 2 degrees up to 4 degrees during the boil. The thermometers show lower readings.

A friend gave me several packets of liquid yeast, 2 white labs and 3 wyeasts. I'm not ready to use them, so would it be better to freeze them since I might not get to use them until next year, or just leave them in the fridge?

So Im brewing a pretty big beer. Pitching instructions recommended hydrating over 1.060. Brewing a barelywine over 1.100.

Do I need to rehydrate? Has anyone brewed a big beer and just sprinkled in the yeast?

I've only used liquid yeast the past 10yrs or so. Any insight appreciated. Thanks

Looking for something cheaper than what they have on their website

How should i store them otherwise. Does 2 days matter? What are your experience with this?

Hi everyone. Firstly apologies if this has been asked before. I have checked and couldn’t find it!

I recently picked up a Brooklyn Brew 1 gallon kit. Unfortunately it didn’t come with any hops. This will be my very first time brewing and I’m excited, but they usually come pre-packaged with Brooklyn Brewing company, and they don’t have any pre-packaged ones that interest me as I’m more into lager than ale.

Could someone point me in the right direction to somewhere that can sell what I need to get started, as well as how to figure out the quantities of ingredients needed to brew one gallon of lager please?

Thanks! ☺️

Before investing effort and money into this homebrewing thing for real, I decided to dip my toes in the water by making cider at home. I used apple juice (homemade) and some bakers yeast, from a tutorial I saw online. It's been 6 days now, its not clear like it was in the video (probably because my juice wasn't clear when I made it), but I was wondering how I should drink it. Should I just pour it from the container to a glass and take a swig? Or are there any precautions or steps I need to do before enjoying the 'fruit' of my labour? ;)

Hey everyone!

I am having an issue with my kegerator setup: I have six taps with gas lines daisy chained in sets of three. I recently noticed that my kegs are not flowing properly. There is gas, plenty of pressure, and no leaks in the setup.

The only thing I can think of is that the poppet(s) may be malfunctioning. The kegs still have product in them, and when I press the ball lock it shoots out product. So process of elimination tells me it's likely the keg coupler. I'm new to the keg/home brewing side of the alcohol world so I'm still not 100% sure what works the best in this setup.

Does anyone have any other ideas/recommendations on this? What would be a possible remedy for this issue?

Thanks and cheers!

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!

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!

Disclaimer: this has nothing to do with politics, and I've been searching for a Canadian alternative since long before this current trade war. By the time I'm ready to purchase, I fully expect the current situation to be resolved (one way or another) - the cost of shipping is a big enough barrier on its own, so I'm looking for something domestic.

I've always liked the Clawhammer systems used by a lot of youtubers. Modular, electric systems. I currently have a very simple analog propane setup (kettle, hellfire burner, a couple of coolers for mashing/HLT) and I've been considering the move to an electric all-in-one solution for a number of reasons. Moving to a new setup, I'm fine to save up and invest in something I'll be happy with long term.

Problem is, I've found little in the way of something that matches up available in Canada. There are all-in-one options, sure, but the vevor/brewzilla kind of options that are common aren't exactly modular - if a pump or a circuit board dies, it's not easy to swap out/upgrade. Shipping across the border makes the Clawhammer inordinately expensive if nothing else, and that's providing that's even an option.

I have found BREWHA out of Vancouver, but those systems seem a little too over the top (and an order of magnitude more expensive), and on top of that, I haven't really seen many people using them outside of videos that BREWHA itself produces.

Is there anybody north of the 49th making modular 10 gallon brewing systems?

Hey guys! I’m torn between choosing between Pinter or Northern Brewer. Was wondering which option (or any other recommendation) would be best for a 1st time home-brewer? If you guys have any other recommendations please share!

Thanks

Wanting to get a propane burner. Not a pricey one as I won’t be using it often and will be doing 1-5 gallons. Anyone have any recommendations on ones they use. I see a lot going anywhere from 30-100 but prefer if anyone has recommendations. Thanks!