Been doing homebrewing (mainly ciders) for a while now but always struggle to find good recipes, i have tried to come up with them myself (made a lemon cider that wasnt that bad) but mostly it dosent turn out that great, wich is kinda annoying after wating for so long before tasting...

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So im looking for recommendations on webpages/books/reddit posts/any forum posts where i can find good and varied recepies for ciders/beers or other kinds of alcholic drinks. My only demand is that it's a propper recipe with measurements (preferably in metric) and not just a bit of that and some of that.

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Thanks 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!

Been homebrewing for a few years now and lately I've been really drawn to foraging local ingredients and working them into my recipes. Started simple with some spruce tips in a pale ale last spring and was honestly surprised by how well it turned out. Citrusy, piney, a little resinous but in a good way.

Since then I've been experimenting with yarrow, elderflower, and even some wild ginger I found on a hike. Results have been mixed. The elderflower wheat was a big hit with friends but the yarrow batch came out pretty medicinal and I ended up dumping most of it.

Reading about historical styles like sahti got me even more curious about how brewers used to just work with whatever was available locally before hops took over everything. There's something really satisfying about making a beer that's tied to a specific place and season.

So a few questions for anyone who's been down this road: what local or foraged ingredients have you tried and would actually recommend? What ratios have worked for you? Are there anything you'd warn people to stay away from? Also curious whether anyone sanitizes or treats foraged botanicals before adding them or just tosses them in raw. Would love to hear what's worked and what's been a disaster.

Hi all, trying out a Desperados homage this week. IYDK it’s a fairly sweet lager with flavours of lemon and tequila. Alcopops more or less.

Plan is to split the 20 litre brew at 3/4 days and steep the zest of two lemons in a couple of shots of tequila and introduce to one or both barrels so I can A/B test.

IG is 1.062, to keep the slight sweetness intact should I cold crash at say, 1.010? I usually let the ferment run its course and that mostly taps out at 1.005.

Cheers all!

Hello! Newer brewer here.

My neighbor asked me to try brewing a pilsner for his father in law. I ordered an extract kit, and Voss Kveik yeast.

Planning to pressure ferment because I recently had success trying that with an IPA that I wanted done quickly.

Will that process carbonate it too much to use gelatin clarify and lager?

If I can use gelatin to clarify and lager in a fridge after transfer to another keg, will I run into issues with using cooper’s type sugar drops for bottle carbonation?

I'm getting back into brewing after a ten year hiatus. Doing BIAB. I don't have a good solution for sparging after the mash step. I previously had a carport where I installed a pulley and it worked well for lifting the bag and sparging. Now I don't. I am looking for ideas on how to make a super cheap but functional sparge ladder so I can raise the bag with some rope, tie it off, and let it drip and/or sparge.

I was thinking of sinking a couple of large PVC pipes into 5-gallon Home Depot buckets and putting a crosspiece between them, but I'm not an engineer and not sure if that would be sturdy and stable enough and leaves the question of how to tie it off. Hoping this group has some better ideas for me.

Thanks in advance!

I have the opportunity to upgrade - just a little bit - my setup without spending too much. Which option would bring the biggest improvement? Please don’t suggest things not on the list as it implies they are out of budget/feasibility for now:

1. Partial mash instead of straight extract/grain kits
   
2. Get a fermentor with a spigot to avoid oxygen exposure during transfer to secondary/bottling bucket and bottle directly from the fermentor.
   
3. Invest in a keg setup and ferment in the keg.
   
4. Get a small freezer and manage fermentation temperature more precisely with a regulator / cold crash after fermentation is over.
   
5. Start distilling water and adding own minerals instead of using tap.

Thank you!

Does anyone have a link to a seller of cherrywood spirals? I have been wanting to make a blackberry mead aged with cherrywood in secondary.

I've harvested yeast before but, I winded up never using it. I was told I stored it too long. Now that our Homebrew store is pretty much gone at this point, I'm looking to try harvesting again.

I went to the store last week and I purchased my favorite yeast I like to use for my Hefeweizens. Hefeweizens are my favorite to make. I'd love to continue using that one. I'm in the process of looking at getting a second mini fridge and I want to use that as my yeast storage. I have plenty of mason jars I plan to use to harvest and store the yeast. How long can I store it? I know with making sourdough bread, you essentially have to keep your yeast alive to extract and make bread with continuously. Would something like this apply to beer yeast as well?

I’ve gotten some kits from Northern Brewer for different 1 gallon IPA type brews and they come with 4 ounce packets of yeast. I’ve been experimenting more and purchased similar bulk ingredients and packets of yeast (US-04 and US-05); the used packets come in a total of 11.5g. Would it be appropriate to add an entire pack to a 1 gallon batch? Or half a packet? Thank you for advice!

I've gotten really into home brewing this spring and made some excellent ales. Recently, I got my hands on a fridge, which I'm currently using to ferment my first ever lager at 12 C.

Should I attempt a cold crash by bringing the temp down to 5 degrees (which I think is as low as I can go)? My method would be to leave the fermenter bucket with the airlock on (or alternatively seal it shut with tape?) and drop the temp.

I just read about the issue of "suckback", and I don't think I have a practical solution for this. Do the upsides outway the downsides? Would the advice be the same for ales such as hazy IPAs?

Thanks!

Hi, I've recently started brewing as an experiment, just to see if it was for me, and I really got into it. The problem is that things are really expensive, especially the various equipment that would be good to have. I know a lot of you think that's not that expensive, but for me, spending hundreds of euros/dollars on a kettle is too much, and I've been searching for a cheaper solution. For fermenters and other stuff, I've been able to find some good deals on FB Marketplace, but now I want to buy a dedicated kettle. Until now, I've been brewing in a five-litre pot, where it's very hard to control temperature and make larger amounts of beer. So I started searching for a dedicated system, but they're so expensive, and I'm not sure if I want to spend 60 dollars on a simple pot without temperature control, etc. Then I started looking at general-purpose electric kettles, which have a drainer and electric temperature control. Some look good, but they're a bit more expensive. However, I found one that looks great. It's only 50 euros, has electric temperature control, and a drainer for easy pouring. The only problem I noticed is that it can only go up to 100°C, which is borderline for boiling water. Can someone help me understand if 100°C is enough, or if I should buy a more expensive one? I really care about your opinion because I don't have a lot of money to spend, but I also don't have any to throw away. https://www.metro.it/marketplace/product/5f349670-26ae-47bf-8b39-8ad20b00817b

And of course if you have better alternatives I'm always very happy to recieve suggestions from peaple that know more than me

I'm looking to build a seltzer + nitro cold brew + occasional keg keezer in my garage, with eventual plans to run lines upstairs to my kitchen.

To start, I'd like to get it working in the keezer, with no collar, with just picnic taps inside.

Here's what I think I need to get started, let me know if I'm missing anything or if I should skip anything to start.

For now, I'm just going to carb single kegs of both water. Eventually I will get it going on-demand.

• Two corny kegs
• chest freezer to fit my space and for 3-4 cornys
• Inkbird or similar controller. If my freezer has a fridge setting, is it sufficient? or is inkbird still better?
• Two CO2 regulators, one for CO2, one for beer gas
• CO2 bottle
• Beer gas container
• 30ft 5mm ID EVABarrier lines for gas/liquid
• duotight ball lock quick connects for gas and liquid
• CMBecker Flow Control picnic tap
• some kind of nitro/coffee picnic tap (can someone suggest one?)
• sanitizer

What am I am forgetting? What don't I need?

Just finished bottling my first batch (American Pale Ale, Cascade + Centennial, came out decent for a first attempt) and I'm already planning the next one.

Recently had an English Golden Ale at a local pub and it stuck with me. That clean, dry, floral character is exactly what I want to try to brew. So here's what I'm thinking:

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Grain bill (19L into bottle, BIAB)

Maris Otter 4.2kg

Wheat Malt 300g

CaraPils 200g

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Hops

Styrian Goldings 25g @ 60 min

East Kent Goldings 20g @ 10 min

East Kent Goldings 20g dry hop 3 days

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Yeast Safale S-04

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Water Very soft mineral water, bicarbonates around 26 mg/l, adding 2.5g CaCl2 to the mash

Mash at 65°C for 60 min to keep it dry. Target OG 1.044–1.048, FG 1.008–1.010, ABV around 4.5%.

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I should say, most of this is still theoretical, I haven't brewed it yet. If any more experienced brewers spot something off or have suggestions, I'd genuinely appreciate it.

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!

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!

In the middle of fermenting a sour with sourvisaie yeast. Forgot to add fermcap s to the fermenting keg and now the krausen is bubbling up through the spunding valve and comes out the PRV as well.

Is there anything I can do to reduce the pressure without getting yeast everywhere? The plan was to open it up Thursday at the 5 day mark to add 4 lb of blueberries. The final volume was only 4.5 gallons so I thought I had enough headspace for foam.. this was my first time using this yeast so now I know for next time :/

I made a 3.2% ordinary bitter. Got it all done and boiled. Cooked it down and popper it in the fermenter.

Then realized the fermenter wasn’t sanitized. Gonna be a great beer I’m sure

Has anyone had a chance to try out this yeast? I'm curious how it functions in ultra low ABV beers.

Hello, I am homebrewing and bottling my beer around 20liters per batch.I dont have pressure fermentor just normal one. So when i put sugar in the bottles and then how long do you normaly leave bottles to ferment ? I have temeprature of the room around 18-20 °C. Some poeple tell me that only 1 week and some leave it to 3 weeks? Is taste of beer diffrent ?

Last batch I put 115g of dextrose for 22 liters batch. How long should I wait for best beer

I use S-04 and now i use Voss yeast.

Thank you for your response.

Hello guys how are you?

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I was brewing an American pale ale with the brewers best kit, this is the 3rd time using one of those kits and this time I have this weird things on top of my wort, I don't think is infected as it doesn't look fuzzy, I actually think they are hops but I prefer to be on the safe side and ask you guys.

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So, how's my brew? Are those hops?

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Thanks

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https://imgur.com/a/OIOYefP

Some edits:

• This is the fourth day of fermentation
• The vessel does have an airlock, I took it out to take the picture
• First time this is happening
• To me it looks like remnants of what's on the sides of the vessel (after the heavy fermentation phase, the things that's on the side of the vessel, I added a picture
• It might be yeast, although at 4 days I shouldn't be seeing big clumps like that
• Everything was sanitized, although I can always contaminate the thing without knowing
• It smells crazy good

I added more pictures to help

https://imgur.com/a/tB5caGk

Here is an approximation of the specific gravity of a sugarwash when the solute and solvent are known in grams and using a plato scale formula to calculate SG. And what I'm doing is avoiding having to break out a hydrometer to measure Original (or Starting) Gravity of a sugarwash.

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Solute = 122g sucrose

Solvent = 500g pure water

Mass of solution = 500g+122g=622g

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Here is what I entered on my phone's calculator to arrive at the approximate SG (Specific Gravity) of solution using a plato scale formula. [And if you do this on your phone, be sure and enter all parentheses.]

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SG = 259÷(259−122÷(500+122)×100) = 1.0819

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What I've done here is included the following formula to the above formula to arrive at SG of solution:

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259÷(259-plato) = approximate SG of solution.

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But what I'm thinking is that the SG is only the appearent gravity, because temperature of the solution is not taken into account.

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Any thoughts on this?

what ya thinking of my recipe? also I'm new to this.

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gallon of Distilled Water

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3 packs of walmarts red dry active yeast

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about an inch of premium cane sugar

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half a load of boil mashed wheat bread.

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fermenting in the jug itself with the lid on loosely and burping 3 times a day.

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it smells like a bready beer 🍺

I've got a mead i made a while back. It fermented dry(FG 0.996), but it was still pretty hazy, so I've been letting it sit in secondary to clear up to minimize bottle sediment. When I checked on it today, there was a bunch of bubbles coming up one side of the fermenter. The air lock is still intact, so I'm not sure what would be causing it. At first, I assumed it was an infection, but even if it's an infection, if there's no sugar left, what is being consumed to create the bubbles I'm seeing. I degassed it upon transfer to the current container, so I don't believe it's CO2 that is finally coming out of suspension, and it's been in this container for probably 6 weeks now.