r/Homebrewing

Hi guys, new-ish brewer here.

I just finished an APA a few weeks back and thought I was slick when I filled the bottles all the way up to the top to avoid oxidation from the head space. However this has just meant that the beer is lacking carbonation.

Would there be anything preventing me from opening the bottles, remove a bit of beer, add sugar and re-cap them?

Should I add the same amount of sugar as I did at first or less?

I haven’t tried it yet for myself but I did get the sampler pack and I’m really interested in testing it out.

I’m trying to recreate a Zombie Dust recipe and I have some extra hops that I was just going to throw in. The original recipe calls for 3.5g of Citra to start, then 7g with 10 minutes remaining in the boil, then 7g with 5 minutes remaining, then 1oz added after the boil is finished. I was going to add 8g, then 11g, then 11g, then 1oz in those respective steps. Would that be too overpowering with a bitter taste?

Brewing a weizenbock that has both caramel wheat and chocolate wheat. Should they be entered as wheat, or crystal and roast?

I recently wanted to get into making my own sparkling water, but didn't want to buy a soadstream. I saw a facebook listing for a good CO2 tank that I'm going to buy later this week. Now, I'm trying to find anyone to fill the dam thing. Linde is charging 75$ and Airgas is charging 50$.

Thats almost the price of the tank I'm buying. I feel like I'm missing something obvious.

Hey all, I’m still pretty new to the hobby and mostly brewing extract kits.

I’ve heard some people have temperature controlled setups to help maintain a specific fermentation temp.

I’m brewing a stout from Northern Brewer and I believe the recipe says to ferment between 65-75. The room it’s in sits around 67 but varies a bit throughout the day.

I actually have an inkbird and a warming mat so I could set something up to hold temp.

I’m wondering if the flavor will be better if I hold one temp rather than let it fluctuate? If so how would the flavor change if I set the temp to the low end of the range vs high ( I’ve read hefes make more banana flavor on the high end ).

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!

Planning in getting a sixtel keg. Id like to get it to last 2 days. This would be with a party tap. Is this even viable? If kept cold? Tap it drink from a few hours, untapped amd throw in the fridge to be tapped roughly 12 hours later. Would it be OK? I know most say within 24 hours.

As title has stated... Where? Do I need a 40 litre pot or could I split the batch and just brew twice? I've made beer from the coopers kits a few times and now I figure it's time to make it from scratch.

I was gifted roughly 50 long neck bottles (750ml) from someone who knows I brew my own beer. However, I much prefer using 330ml bottles when making my beer.

I'm hakkt to give them away, but so far I've posted on Facebook and had nothing. I'm in Melbourne, Australia, anyone know where I can donate them so they go to good use, not just recycled?

Hi y'all's, spent the weekend setting up a website for everything brewing and distilling I could think of. Also started to include a home assistant Intergration (not sure how nerdy you guys get with it)

Anyway here it is https://www.stillbrewin.com/

Let me know what you think/needs improvement. I'll try keep this badboy free from ads forever.

Hey folks,

I am about to brew my first IPA and have read alot about dry hopping, oxidation and when to add the hops. However, I am still confused as where the oxidation originates from. In my understanding there are two options:

1. Introducing air while opening the fermenter and adding the hops (which could be circumvented by a magnetic release)

2. The hop buds themselves introduce oxygen (so it is often recommended to add the hops at high krausen so the yeast will eat up the oxygen)

My plan is to fully ferment the IPA, cold crash, then add the hops for 5 days.

Any thoughts about this?

My experience is a couple of home-recipe ginger beer batches, but I decided to try an IPA extract kit from a brew store.

Recipe expectations:

• OG - 1.058
• FG - 1.016
• ABV - 5.5%

Brewed on the Saturday. OG was 1.040. Fermentation started slowly later that day, spent all Sunday bubbling happily, but basically stopped after that. I've hit the 2 week mark, and have had three days of consecutive readings of 1.020, for an ABV of about 2.63%

Have I messed this up, and is it saveable?

I noticed how a three piece airlock rises and then falls with each burp so would it be possible to use that up and down motion to drive a engine or motor to do some light work or even generate a small amount of electricity?

having some problems with my diy carbonator. there’s gas coming out of the tank, the regulator works fine, the carbonation caps seem fine. i think the problem is the gas ball lock - its just not letting any gas out when i connect it to the carbonation cap. when i depress the inner bit on its own, gas does come out. and the carbonation cap prong depresses on its own fine. but put them together, and nothing seems to work. any advice? I’ve taken them both apart and cleaned them thoroughly.

I am making a Pale Ale / IPA, and I pitched the yeast a couple days ago. OG was 1.058. This morning, it was down to 1.040.

I am thinking of dry hopping at 10.16 or thereabouts. How long do you think I need for a diacetyl rest once I do that? I don't want the hops in there too long, but I also don't want a butter beer.

Hi all, just getting back into brewing after nearly a decade hiatus and I was looking into investing in a decent digital refractometer. Rather than trying to rely on random Amazon reviews, I thought I'd ask you guys. Cheers and thank you in advance!

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!

1: water

2: sugar eyeball it

3:lemon peels 2 of them for yeast

4:let it ferment for 3 to 9 days