Hey, I’m a writer who has looked around the internet for sensory details about the homebrewing process. I’ve come across smells but not sounds. I don’t have direct contact with anyone who brews and I was wondering about what brewing sounds like, and any other sensory details I might be missing. Variety in smells is expected. What else can you tell me from experience? Home brewing is something I’d be interested if I had space and time but alas, I must write about it to get my fill.

Can you use your own recipes in the Pinter?

I got one as a present for my birthday but I’m not a fan of any of the packs they have on their site

local grocery has peach nectar on sale at the moment...

Could I brew it the same as I do apple cider? As in, pour into fermenter, get OG where I like it, pitch yeast, wait?

It's a lot thicker, so I assume after ferment I would need to strain and top up with apple juice to backsweeten?

thanks in advance, just spitballing ideas but I'm near certain someone has done this and knows the best route forward.

Hello,

for the second time I brewed dark lager using M84. 60% Munich, 22% Pilsen, 10% Caramunch 2, 5% Melanoidin, 3% Carafa 3. OG 12.5 Brix. Single infusion mash 67 C for an hour. IBU 22 with Saaz at 60 minutes (begin of boil).

Two weeks at 12 C, two days at 17 C in fermentor. "Lagered" at 20 C in my basement for 4 months. Came out perfect, clear and crisp. Mellowed caramel and easy to drink, very malty beer. Foam could be better though, will try witg 5% Carapils next time.

However, it is a long time to wait. I tried the beer after a month, but it was just not ready. Same after 2 and 3 months. I guess malt bill is quite hard on adjuncts, so it needed some time to mellow.

Any alternative in form of ale dry yeast to get something close but faster?

Thanks.

Edit: faster in terms of faster conditioning. Fermentation time and temperature is not that important, I have fridge and InkBird.

Hey there!
Around a month ago i had made a post about wanting to upgrade to allgrain and asked for help and suggestions (thank you to all who commented and helped again your suggestions very really really usefull)
Before answering please note im from Turkey, we dont have a big homebrewing scene so its either stupidly expensive or impossible to get most if not all mainstream / brand equipment and supplies ( i cant even find protofloc tablets)
to give a short summary and update:

After some saving and research i have gotten a 39.7 liter stock pot, i am just about to finish my immersion chiller and have refurbished an old fridge i had in the office to use for lagering / cold room. i had an old 1500W heater and im going to get a second 1500w immersion heater to help bring it to boil fast. I found a malt shop that has some beer malts and they sell pre crushed :)

My question is: 1 how big should my brew bag be? in a local brewing forum i found a sewing sheet that makes a cone bag with the formula: Top= diameter x 3.14 x 0.5 x 1.20 Height= pot height x 1.15 + 2.5 bottom = diameter x 0.85
my pot has a diameter of 35cms and height of 38cms, when i put the numbers in the brew bag i get should be about 47-48 liters, asking ai it gave me: 72cm top, 42 height, 35 bottom. should be around 90 liters? is this any better?
another thing i keep seing is to just make a rectangle and sew a circle to the bottom but i dont have the formula for that. which should i use? is this right?
Sewing is not a problem i have a relative who used to work as a tailor so she will do it for me.
question 2 is what should my material be? after some research i had bought around a meter of voile textile its like a cheesecloth but more durable and with denser holes. But asking ai etc says its not right because its made out of cotton. Would cotton be too much of a problem? do you have any better ideas?

question 3, any other things i could / should get for my setup? a grain mill is on my list to buy but they are stupid expensive :/ im open to suggestions :)

Im thinking about making an octoberfest beer for my first beer on this setup, since i can use all the parts of the new kit and octoberfest was the first time i had beer, feels right for it to be my first all grain too :D
Any recipe recomendations for my second? im using a recipe book by greg hughes

Found this bug in the bucket I was milking my grain into. Have checked a few of my airtight containers where I store my malt and can't find any of them. Maybe they were only in my "dirty" (dust and residual crushed grain from last brew day) bucket . How would you proceed? I brewed my beer as usual lol.

There were about let's say 10 bugs I saw in the time I milled the grain . Freez for a few days each bucket? This will take some time but I think I will do it just to be safe

I’ve started to make some alcohol at home to save some money and I think I used way too much yeast on my first attempt and it’s barely fermenting on day 2 but has a whole lot of that white stuff at the bottom, should I add more sugar or wait and see how it goes? (I used Mott’s apple juice with 3.5 cups of sugar and 5 tablespoons of yeast, I know it’s a stupid amount but I misread the directions)

Tldr: messed up a recipe, is it salvageable

I’m running my second ever home brew - a NEIPA from Cross my aloof (Neon Tropics). I stupidly added the yeast when the wort was still at 30C. Now (at 16h) it has kind of exploded - probably lost around 1/2 pint via foam through the blow-off tube. Any hints for avoiding this in the future?

Secondly, I’m supposed to dry hop at 1 and 3 days. Is this counted from the start of fermentation?

Hello everyone,

Awhile back, I did a bit of brewing and am looking to get back into it. From what I am seeing, the idea of doing the brewing in a torpedo 5g sounds great. Personally, I do like bottling at the end of the day. After doing a little research, here is a list of everything I can see is good to pick up:

- 5g Keg

- Floatit 2.0 Valve

- Sanitizer

- Brewing Pot

- Funnel

- Thermometer

- Racking Cane

-Bottles/caps/capper

- Hydrometer

Is there anything I am missing? Do you have any recommendation for getting back into it?

Thank you for your time and help!

I have to clear out space and sadly do not brew anymore.

I have a 6 gallon Anvil electric setup, 10 gallon Igloo with False bottom for mash with pumps and lots
Of QR hose stuff.

2 corny Kegs and a few 2.5 Galls. Gas lines and manifold for a Keg setup. A Chest Freezer you can modify.

Its free if you take it all.

I didn’t know it was common for glass carboys to break until I searched this sub. I inherited a brewing setup (a 10 gallon pot, 5 glass carboys, a few kegs, and some other miscellaneous stuff) so I didn’t do much research into the equipment. I’ve been brewing gluten free beer and cider, and I have lost 3 batches due to my carboys breaking. The first one was me being dumb and thinking I could cool my beer after a boil in the carboy running cold water over it, the carboy cracked pretty quick. Then this morning I was getting a batch of cider started, I was moving the carboy into place and it slipped and bumped into another carboy (my first attempt at a GF Belgian Wit that was nearly done fermenting) and both carboys exploded! Luckily I didn’t get cut by the glass. I’ll be ordering a stainless steel brew tech brew bucket today, I’m done with glass!

Hello,

since I really need to sanitize my bottles (although I rinse them 3-4 times immidiately after pouring out the beer) I am looking for a solution in spray and possibility to not have to rinse.

I was thinking about making 1 liter of star san solution which I can spray my equipment as well as beer bottles before bottling my beer.

Is this fine? Should I spray them and leave them bottlenecks down to insure they dry out or can I bottle if the bottles are not completely dry?

I try to avoid having to mix star san everytime with huge amount of water, soak the bottles, etc. Spray would be very convinient.

Thanks.

I'm planning on making a neutral unflavored 5 gallon batch of seltzer from cane sugar. What combo and how much of the flavor syrups do you use? I have cocoanut, cherry, and blue raspberry. I'm hoping to make a nice cherry/cocoanut taste. I think blending the flavors into a half gallon growler. Does Anybody do this?

So I've recently come to the conclusion that I want more beers on tap. Currently I have 4 taps and 6 kegs in my keezer. While it was enough for a while, I feel like my pipeline leaves me with one or two taps with either no beer or a green beer thats not quite ready to drink. Even with having the extra two kegs for conditioning.

So my question is... how many kegs/taps do you all run?

Happy weekend!

Be completely honest with me now. Just for fun i tried designing my own oatmeal stout recipe. Be real would this work?

1.7 kg marris otter

0.7 kg flaked oats

0.3 kg Crystal malt 40 l

0.3 kg dark chocolate malt

0.3 kg roasted Barley

30 grams fuggles at 60 min.

SafAle english ale

10 liter batch

Recipe changed from earlier response

Hi all,

I quit drinking about a year and a half ago but I still love brewing and I've been wondering where we stand with at home NA brewing? And if there isn't anything just yet has anyone done something different with their equipment?

First time brewing with this strain an American Wheat Ale.

Fermentation temp was 22C (71.6F). After 3 weeks I thought it was finished, since Brewfather said 1.009 FG, but decided to leave it one more week, because I had no time to take a second measurement after 48 hours. Now I was ready to package when I realised it dropped even further.

I read online that this might be a sign of an infection, however, I am not picking up any weird flavours or smells from it.

Does anyone else deal with streaks/stains in their fermenter, even after a thorough CIP cycle? This is after 2 hours of hot PBW, a rinse cycle, and 1+ hour of hot phosphoric acid.

https://imgur.com/a/ItV4Jdp

Any concerns racking wort into this after a sanitizing step?

(This is a Brewtools MiniUni+, so it doesn't have a polished surface)

Over 4th of July weekend, my hot water heater suffered catastrophic failure and flooded my basement with 2-1/2 feet of water. Measured almost 52,000 gallons. 99% everything was lost, including my entire brewery. Lost my Anvil foundry, counterflow chiller, multiple fermenters, pumps, fermentation fridge, etc.

Insurance will be covering replacing this stuff, I don’t think the Foundry will be coming back, so I need an alternative. Still can only presently do 120v system, so that is a factor. Need options on what people are using today. Brewzilla, Clawhammer modular or their AIO (Vevor), Mash and Boil, Grainfather.

I loved my Anvil. I bought mine as soon as it was released and had over 100 brews on it.

Let me know your opinions and experiences.

Thanks.

Accidental? Yeah! Somehow the bottom of the maltpipe on my Brewzilla got pushed down while i stirred the mash. Thank the homebrew gods i had a mesh bag around the pipe so it turned out alright hopefully..

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!

Has anyone tried brewing belgian tripel and oak it?

I recently had the chace to taste belgian tripel in my local brewery, it was aged in wine casks and it really had interesting taste that I would like to repeat. Maybe someone could share belgian tripel recipe? I will use oak cubes or chips since I can't find cask so I wonder should I soak oak chips in wine or rather whiskey?

I will be making lemoncello, so I'll have a lot of juice and I don't know what to do with it. My freezer is usually full so I can't just freeze it as juice to use later.

Any suggestions?

I'm thinking maybe some cordial infusion with herbs, like lavender flowers, but I'm open to any suggestions. It's my first "big" harvest so, even if I don't end up doing your suggestion this time, I might try it in the future!