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

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! ☺️

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!

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? ;)

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

Ive been using a 8 gallon kettle for a while and recently acquired a 16 gallon kettle for the switch to all grain BIAB the 16 gallon has a false bottom and when I use the biabcalculator.com it says I need about 7 gallons of water for 15lb of grain but it seems pretty low I have no clue I dont want to ruin my first all grain batch is 7 gal correct or do I need to add the false bottom level to that ? This is for a 5 gallon batch by the way

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!

PSB (Pumpkin Spice Beer) season is on the horizon, and I have a Pumpkin Imperial Stout on my brew schedule for Labor Day Weekend.

I've seen recipes recommending pumpkin additions in the mash, boil, and some in early fermentation. What is your preferred way for adding and getting a good pumpkin flavor in your homebrew?

You've had a week, what's your situation report?

Feel free to include recipes, stories or any other information you'd like.

Post your sitrep here!

What I Did Last Week:

Primary:

Secondary:

Bottle Conditioning/Force Carbonating:

Kegs/Bottles:

In Planning:

Active Projects:

Other:

Include recipes, stories, or any other information you'd like.

**Tip for those who have a lot to post**: Click edit on your post from a [past Sitrep Monday!](https://www.reddit.com/r/Homebrewing/search/?q=Sitrep%20Monday&restrict_sr=1).

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!

Brewed a batch of extract Blonde Ale, stable FG after about a week. Let it sit in primary for a few extra days. Transferred to my bottling keg and let it settle for a week at about 67 degrees F. Everything smelled great. Color looked good, no film or unusual floaters. Put 1 bottling drop in each bottle, filled and capped. Let it sit at about 67deg F for two weeks then put a trial six pack in the fridge for another week. Cracked one open this weekend and it was flat as a pancake. No fizz. Smells good. Tastes a little sour but that’s about it.

I moved the remaining 30 bottles up to my pantry which stays at about 74-78 depending on the sun, swirled each bottle and will let it sit.

My kids are buying me a 270 ounce growler keg for my birthday next week so I was wondering if it doesn’t carbonate by then in the bottles, could I still save it by force carbonating it in the keg?

My igloo mash tun has seen better days and I’m looking to upgrade. I see these beautiful stainless pieces at Delta and SSBrewtech for high dollars and I also see this insulated stainless-lined cooler on Amazon for a fraction of the price. Put a ball valve and a false bottom on this thing and they are the same, no? Am I missing something?

https://imgur.com/a/89iKpjg

Hi guys

I'm a new homebrewer with just one brew under my belt. As I'm very glad for barleywine, I thought I wanted to try and reach out to a brewer, who makes one hell of a barleywine brew. He send me some notes, but said he couldn't give me the entire recipe which is absolutely fine.

But in my inexperience I'm at a bit of a loss on how to complete the recipe. I know it will be hard to give accurate answers, as you haven't tasted the beer Im trying to brew, but I hope you can help somewhat still. Here it goes:

The beer Im trying to recreate or making something similar, while at 9.1%, is a rather sweet beer, with a very round note of caramel, dried fruit and vanilla. For a sugarpig like me, it is wonderful. What he send me is:

4.9 kg maris otter malt 5.9

800g wheat 6 EBC

500g Caraamber 71 EBC

200g special b 290 EBC

2 kg extra light dry extract 5.9 EBC

35g Golding 6.3 hobs

25g golding 6.3 hobs.

Unknown amount of raisin soaked in a certain rum

Mashwater: 22 L

Spargewater: 12.36L

boil time 120 min

Mash: 73c strike with 68c 60 min

He send some notes along with this:

add 5g of hops if boil is only 60 min, but it will be less caramelized. It is also possible to boil for 3 hours, for more caramelization.

Put in extract after boil has ended.

I guess my biggest issue is that, I've no idea what to do with the raisin. How much raisin would be a good amount to use, how long should they soak and when to put them in? Should they be part of the mash, boil or put in with the extract after the boil?

And yes, I know, Im an idiot for trying to do a barleywine, let alone a replica as my second beer.

As the title states, I recently moved. Starsan is $55 a liter and I don't know if I can get access to chemisan or any of the other big name common sanitizers. What recommendations do you have?

I've been going down a bit of a rabbit hole comparing brewing and distilling calculators, and one thing I've noticed is that two calculators can give slightly different answers even when you're putting in the same numbers.

It got me wondering how much attention people actually pay to the method behind the calculator.

For example, when you're calculating dilution, gravity, ABV, etc., do you generally just trust the result, or do you ever check the formula/source behind it?

I'm working on a calculator project myself and have been trying to make the calculations and their sources transparent rather than just giving a number.

Curious what everyone here uses and whether you've ever caught a calculator giving you a result that didn't look right.

Trying to figure out how to infuse some vodka flavors for when Christmas rolls around.

So, I’m trying to figure out how to infuse vodka.

Specifically three flavors:

1. Orange+Cranberry+Cinnamon
   
2. Blueberry
   
3. Watermelon

I looked it up and found a watermelon vodka recipe that I’m going to try this weekend so that one is already kind of taken care of, though I would gladly accept any tips or recommendations.

However, I’m struggling to find a recipe for the orange+cranberry+cinnamon one. I’m doing this for my mom, who doesn’t drink all the time, but does drink semi-often, so I’d like the alcohol to be shelf stable for quite some time(a year-ish preferably or longer if possible).

So, I’m looking for recipes or ideas or like, people who know what they’re doing and can just tell me what to do.

I know I need to strain the fruit out completely to improve shelf life, I just, don’t know much past that.

So, I’m just looking for any tips you guys have! Anything would be appreciated.

Hello all. Awhile back my friends and I wanted to try and make some hard apple cider and long story short, we kind of just left it aside for awhile and only really rebottled it once. We moved it to this jar around February of this year and have still yet to bottle it. There is only a little bit of yeast build up on the bottom. My question is, is this okay to bottle and drink straight up? We are a little worried that we might get sick or something so we want to be cautious before we proceeded (this is also our first time attempting to do any sort if home brew) Thank you !

Nice explanation of the counterflow heat exchanger that's used to cool in brewing and other applications: https://youtu.be/NvkZaWLe0Sk?is=WR3-nvchI7QA7hyz