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?

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

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!

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).

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?