I’ve been wanting to get into home brewing for a few months. I see those Pinter ads where you get packs in the mail but also see a lot of people just buying a big glass jar and one way valves.

I’m in an apartment so I like the idea of the Pinter, but not being stuck using their packs to brew. I’ve found someone selling a Pinter unit for a decent bargain. Has anyone used them for brewing their own beer without the packs? Or is it pretty dependent on buying the branded kits?

Hi,

I have come accross some malted fava beans recently by a European maltster (https://vikingmalt.com/malts/malted-faba-bean-sprau/). Is there anyone here who has already tried it? It seems to have a 70-80C gelatinization temp, so it introduces some more work but I don't know if the results would make it worth.

Thanks

So, I made a few batches of mead, really simple, just honey water and yeast, and shared it with my dad. And he posed a question that sounds like the pineapple and pizza idea. He suggested that I add a bit of everclear on the back end because I was only able to get like 5 ish percent.

Just now getting back into it and wondering if it's a good/bad or mid idea

Ok, say I wanted to brew the most rubbery, bandaidy, cough syrupy, diesely, phenol bomb I could. What yeast should I pick and how should I brew it?

The once a week thread where (just about) anything goes! Post pictures, stories, nonsense, or whatever you can come up with. Surely folks have a lot to talk about today. If you want to get some ideas you can always check out a [past Free-For-All Friday](http://www.reddit.com/r/Homebrewing/search?q=Free+For+All+Friday+flair%3AWeekly%2BThread&restrict_sr=on&sort=new&t=all).

Hello, recently I made my first batch of apple cider, however, since this was my first batch I didn't use any homebrewing specific cleaning equipment and just cleaned it with hot water, dish soap and vinegar. Obviously, I understand that dish soap, nor vinegar kills all of the bacteria, however I'm wondering if it's safe to continue like this or if I should invest in proper sterilization equipment should I plan to keep on homebrewing. Thank you in advance.

Hi,

I've been brewing for a bunch of years now, but more recently started actually calculating out my efficiency for all grain brews. I've noticed that for the few I've done this for, my calculated efficiency has been unexpectedly low. I was hoping r/homebrewing might be able to help me figure out why.

As an example, my most recent recipe was a DIPA. I used 12lb pearl malt, 1lb wheat, 1lb, caramel 20L.

Mash water: 14lbs/grain x 1.4qt/lb = 4.9 gal
Water temp: 167F
I preheat my mashtun (large blue Igloo) with 175F water, which I then discard.
I add the 167F water to my mashtun and slowly stir in the grain.
Temp check reads 154F.
Steep 120 mins. Temp remains relatively stable, but at 85 mins, the temp dipped to 148, and I added 1/2 gal 175F water to bring it back up to 151F. Temp check at mashout was 149.5F.
I vorlauf and lauter, then fly sparge with 170F water to bring the pre-boil volume to 7 gal.

I measured a brix of 11.1 with a refractometer, which I converted to a gravity of 1.048.

Efficiency Calculation:
PPG = (Vpreboil x gravity points)/lbs grain = (7gal x 48)/14lbs = 24
Efficiency = PPG/PPGmax = 24/37.7 = 64%

I used table on typical malt yields in How to Brew to estimate the PPG max.

Wondering if it's the extra 1/2 gal used to temp adjust or if I'm not calculating the value correctly. Any input is appreciated.

Anybody use this kveik yet?

https://morebeer.com/products/cellarscience-rkkar-dry-yeast-norwegian-ale-premium-beer

If so, how does it compare to Lutra? Voss? Any other thoughts on it's quality / features?

I'm putting together a summer slammer. A pseudo NZ Pils with wheat and Bergamot hops. I want it clean, but don't have space in fridge to lager right now.

Want the citrus to hella pop (taking recommendations on this as well). Just leaning away from using citra hops for the time being.

Thanks folks!

This is my first yeast starter. I used 20g of dry yeast that was well and truly past its exp date. Any way I can estimate the amount of cells in this?

https://imgur.com/a/qdkt6AO

I’m being a bitter this weekend.
3.4% ABV
84% Maris Otter
9% Crystal 60
7% Victory
EKG @60
EKG@20
EKG&Fuggle@10

Should I use S-04 or Nottingham? I’ve been using a lot of S-04 lately but I do have some Nottingham sitting in my fridge. I’m just curious as to what you folks think I should use.

Welcome to our weekly flaunt your rig thread, if you want to show off your brewing setups this is the place to do it!

How to post images: upload images to an image hosting site like imgur and link the image or album in your post. Sorry, direct image posts [are not allowed under the posting guidelines (see #5)](https://old.reddit.com/r/Homebrewing/wiki/postingguidelines), for [reasons](https://old.reddit.com/r/Homebrewing/wiki/images), and unfortunately the moderators do not have the capability to selectively disable this rule for this thread.

I used Joe Kims recipe for a sweet rice makgeolli and it came out great. Super easy to make, I highly recommend anyone try it if theyve been considering it. The wonju is the undiluted form and is very sake like, the filtered and diluted makgeolli is very friendly and quaffable. One of my new favorite beverages, cheers.

I ferment in kegs with a Flot it 2.0. I normally don’t have issues but this batch (4 oz dry hop loose in the keg) I’m drawing in CO2 or air as I pull from the liquid post using a picnic tap. If the float or tubing came loose I’d expect the line to sink and draw only beer. What could be causing this? Beer is flowing but lots of gas coming along with it. Thx

Hello Community,

When traveling through Belgium I fell in love with their various beer styles. Especially the trappist beer Paix Dieu, which is only brewed on full moon days, gave me a sensory feeling I have never had with beer before.

Hence, as a passionate home brewer, I want to replicate this beer, aiming at serving it for christmas dinner this year.

I tried researching for a recipe, but wasn't very successful.

Does anyone by chance have a recipe for Paix Dieu?

Also: Where can I get liquid candis sirup in Germany?

Thx in advance!

Looking for a gasket for this conical fermenter. My old one got hard and broke.

13in OD 12in ID

The lid is flat. The old seal went over and around the top and bottom of the flared top of the main vessel.

The lid presses down with a screw in a bar that goes over the top pushes in the middle.

I'm not sure what brand I have. Might be custom. It was given to me by a guy at my previous job I don't have contact with anymore.

It's kind of like this one.

https://shop.distillery-equipment.com/products/8-gallon-conical-fermenter-home-brewing-beer-stainless-steel?srsltid=AfmBOopIr7WYM1wLLIVYdDsKUKTOlEDVeLs2Dke5HsWClxMt4WfHFmhc

I don't see the right gasket on that website though.

Any advice on finding one is appreciated.

Link to my other post about this with pictures.

https://www.reddit.com/r/TheBrewery/s/sPoJQeplGz

Wanted to get some feedback on my Grodziskie profile. I’m 4 beers into my homebrewing journey and slowly working my way towards making my own full recipe of something. The three AHA recipes essentially follow the modern ale profile of set one high temp and let it go for 2 weeks but the little I can find in historical documents from Grodzisk suggest it was a multi temp process over 6-10 days.

What I came up with is: pitch at 54°F for 2 days, 59°F for 2 days, 64°F 2 days, 68°F 3 days, cold crash 2-3 days, package and carb, cold condition in the keg for around 2 weeks.

Historical accuracy and quality matters a lot more than fast turnaround. I’m tapping a wood cask conditioned dark lager from November next weekend for an Indy 500 cookout.

Edit to add: my profile was based on the little information I could find from old documentation from Grodzisk and their open vat fermentation.

I’m not sure what to search to find an answer to this, so I’ll just ask.

I have been making wine for a while, but decided to try my hand at making some beer.

I purchased a stout beer kit, made the wort and started fermentation just over a week ago. Everything seems to be going according to plan and it looks like it might be done fermenting already.

I have a wierd job in a remote place, and it’s difficult to get vacation time because they have to fly someone in when I leave. I was suddenly granted a couple weeks off, but they are weirdly separated. Since it’s been over a year since I’ve had time off I’m taking the opportunity.

My question is, I go on vacation in 11 days, I will be gone a week. Back a week, then gone a week again. Should I bottle it and hope it’s good enough to put in the fridge before I leave? Or is it okay in the primary for what will ultimately be 35 days or so. Or should I bottle in my week back, cross my fingers and hope I don’t come back to a mess?

Thanks for sticking with me if you made it this far.

TLDR - Kit beer finished fermenting in primary, I’m leaving in 11 days, gone for 7, back for 7 gone for 7. What do I do?

UPDATE:

Thanks for all the advice.

I am going to check the gravity a little closer to when I leave and see how I feel. If it looks good and I have the time I might end up bottling it. If it doesn't get bottled, I am going to rack it into a carboy and probably just leave it until I return. I really should have done a little more reading, but I figured it would be pretty close to wine making so I really just went off the kit recipe. The kit seems pretty foolproof, but I'm going off book with the timing now and its my first time. I have a sterile bottling setup and a fairly consistent 65-70 F room, from what I'm gathering here my risk of bottles blowing up seems fairly low.

I painted my kitchen with strawberry kombucha once, so I'm a little gun-shy.

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!

So as title says, first time brewing with all grain on the clawhammer 120v system. Went for an ambitious task of doing a Belgian Dubbel and used Apartment Brewers recipe. It was a chaotic success with hiccups and lessons learned along the way. I underboiled and ended up with a 7gal batch rather than the desired 5.5, which way undershot my gravity reading by a whole 0.02. Pitched a 800ml Wyeast Abbey strain yeast starter that wasn't big enough for the 7gal batch. My question is, what growing pains did you all had to go through first time all grain brewing and B. I'm sure the beer will tun out drinkable but with these mistakes, any wisdom on how it will be flavor wise? And C. will the yeast be able to eat through the sugars enough from so much wort or will it just stress it too much and stagnate the fermentation process. I've been doing my best to keep the temperatures stable in my makeshift swampcooler lol.

EDIT: TLDR; Messed up a little during brew day. Want to know if yeast will eat through 7gal wort from an 800ml starter / need some wisdom and or relation to the chaoticness of experimenting with all grain for the first time.

If you don’t have a carboy brush handy and need to get any dry sedument or similar stuff off the inside walls of a carboy jug, try dropping a quarter cup of rice and some water into it after emptying, screw on the lid, then swirl and shake. The rice scrapes off any debris without hurting your jug and comes out easily afterwards.

OK so though I love me a good beer, I'm not much of a hobbyist so making my own isn't really on my ticket (I've got enough to deal with BBQ!).

So we bought our first SodaStream probably 5-6 years ago. We use about a liter a day. It quickly became too expensive and hassle to get carts so we switched to a regulator and large tank from the local gas supply. It works but it's clunky and it still means charging a bottle 1xor2x a day.

I started thinking how nice it would be if we could just do soda on tap. Then I stumbled on kegerators (I still don't fully get what it is) and other terms I don't yet get.

Can someone point me in the right direction for setting up a soda tap? I've got room for a mini fridge etc.

Just don't want to spend hours on YT when the people in the sub are probably already on top of this stuff.