Search results

Hello I'm in the process of making a Bret sour and have now completed 3 weeks of wheat beer fermentation. My next step is to rack onto oak cubes. Do I have to prepare the oak cubes in any way? Sanitize? Bathe in alcohol for a while? Thanks, Andrew

I have a batch of IPA that has just finished conditioning. Everything was bottled. Do people store their bottles upright or on their side in the fridge? Any one reason better than the other? Andy

Hi all I've been given the following recipe with no guidelines regarding the batch volume: 75% 2-row 20% wheat malt 5% acid malt I know that the resulting beer was a 5.0% ABV beer. How do I calculate how much water to mash in to give a final beer ABV of approximately 5%? I have just...

Hi all I had an amazing pink lemonade radler the other day from Bakery Brewing in BC, Canada. https://untappd.com/user/HandsomeCurt/checkin/886383528 "Slightly tart and slightly sweet, a rosy-pink radler brewed with raspberry juice and in-house made lemonade using local wildflower and clover...

Hi all I'm making my first kettle sour and have a few questions about the process: 1. The recipe I'm using calls for 5% acid malt. Would the purpose of this be to drop the pH of the wort? I have lactic acid to do this, but the method I'm following does not include the addition of lactic acid...

Hi all I've been reading about the water to grist ratio that should be used for mashing, ranging from 1-2 quarts of water per pound of grain used. The online calculators have this preset at 1.33, and Palmer's book flip flops between 1.5 and 2.0 without any real explanation. Can someone explain...

Hello I found a recipe for an 8-gallon Berliner Weissbier. Apparently 8-gallons is the amount of liquid going into the fermenter at the end. The grain bill is: 30% Floor-Malted Bohemian Wheat (DE) (3 lb) 70% Floor-Malted Bohemian Pilsner (DE) (7 lb) As I've not yet got into all-grain...

Hi everyone I want to get into mashing and am finding the entire subject quite complex. I went to look at mash tuns online and there seems to be so many available ranging in price massively - from plastic buckets (cheap end of scale) to stainless steel pots (high price). I don't want to DIY as...

Hi everyone Up to now I've been brewing 5-gallon batches using the Palmer method (3-gallons in a 5-gallon boiling kettle mixed with cold water in the fermenter). I've been chilling the kettle down using iced water in the sink. I'm about to purchase a 15-gallon kettle for all-grain brewing and...

Hi all 48 hours ago I started a primary fermentation of hef with a souring mix added. 24 hours in andit was bubbling nicely. Today I went to look and something has gone wrong (see the photos). This was a 5.5-gallon fermentation in an 8-gallon bucket so it shouldn’t have overflowed, but...

Hi all I'm currently attempting my first sour and decided to go for Michael Tonsmeire's advice of just picking a beer and pitching a sour microbe blend. I made a Hefeweizen from "Brewing Classic Styles" and pitched WLP655 with the Hef yeast. The next step is to leave for 2-3 weeks and transfer...

Hi everyone I'm finding recipes that include full grain bills for mashing, but I'm not that far advanced in my brewing career yet. Is there a way of converting a grain bill into a DME or LME recipe? For example, I've been given the following recipe: "75% 2 row, 20% wheat malt, 5% acid malt...

Hi everyone I'm really into sour beers and this beer style alone got me into home brewing as a hobby. I bought the book "American Sour Beers" by Michael Tonsmeire as I wanted to learn more about the style and how I can make my own. I purchased a few recommended sours from the book including...

Hello I am new to brewing and have been following Palmer's "How to Brew" and "Brewing Classic Styles" books. I'd really like to get into brewing sour beers and would like to start by trying to replicate a sour beer that I loved. The description of it is as follows: "This beer was fermented...

Hi all I have 2 fermentors at home for brewing: 1. Plastic bucket (8 gallons) 2. Glass carboy (6 gallons) I made a 5.5-gallon batch of hefeweizen yesterday and put it in the plastic bucket as I didn't want to fill the glass carboy too high due to the accumulation of foam. Is a 2-gallon...

Hi all I'm making the Harold-is-Weizen beer from "Brewing Classic Styles" but need to use the partial boil method as I only have a 5 gallon boiling kettle. The book is a little confusing when it comes to describing how to do this: "The ingredient quantities and hopping schedules are based on...

Hello! Brand new brewer here. I’m looking to make a Heferweisen, and the recipe calls for 0.8 oz Hallertau (4% AA, pellets). My local brew shop gave me 0.8 oz Hallertau 5% AA, dry cones). Could I get some advice on how I should convert pellets to dry cones? Is what I have ok to use, or do I...