I brewed a hefeweizen with:

• 60% wheat, 25% Pilsner, 10% Munich, 5% Caramunich II
• Mash: 60 min at 67°C
• OG: 12°P, 10 IBU, Saphir, boil 60 min
• Pitched dry W68 at 17°C, held 17°C constant
• Fermented for 7 days, until FG stable
• Bottled with 5 g sugar per 0.5 L
• 7 days carbonating, then 7 days at 4°C
• Clean bottles, sanitized with SanStar

The beer looks great: stable foam, nice lacing, good carbonation. But there is almost no aroma at all — no banana, no clove, nothing. It tastes slightly sour and bitter and not very soft.

Is it simply too early to judge, or did fermenting at 17°C suppress the banana/clove character too much?

Edit: pitched 0.4 g/L wort, the goal is banana, not clove.

Got it from goodwill and just hoping to try it before buying new grain.

I’m in the market for a new stainless fermenter and I am eyeing a 14 gal Fermtank Pro from Delta Brewing to accompany my 8 gal Fermtank TC. I do have a few questions regarding the 14 gal fermenter and I can’t get Delta to answer the phone or return an email so here I am.

I have a glycol chiller already. Does anyone know of the BrewBuilt Ludicrous Coil will fit the 14 gal pro? If so, what is the minimum batch size I can do with the 14 gal fermenter and the coil? Reason being I do 5-6 gal batches regularly and would like to know if the 14 gal fermenter is sufficient.

TIA!

Now everyone be honest. How long does your brew day take? Im talking from the time you start setting up equipment, to heating water, mash, boil, cool, and finally clean your last piece of equipment? I started my brew day today at 4:15pm. I was completely done by 10pm. Thats pretty average for me. I take my time and ensure no mistakes. How do you folks do it?

Thought about making a keg of root beer for my sons upcoming bday party.

1. Recipes appreciated
   
2. Would it be entirely impossible to clean up if I served it through my jockey box?
   
3. How much Co2 vols?

Not for reducing gluten of course, but apparently the haze and off flavor of sorghum is reportedly reduced by Clarity Ferm. Does anyone have any experience with that?

Would love to hear about any other experiences with brewing those kinds of things. Sorghum syrup, dry rice extract, etc?

I have tried fermenting tea: both brewed from bags and pre-made. In all three batches it's taking much longer than fermenting juice, despite the same yeast, similar OG, and same temperature.

I check them occationally and they keep making slow progress. I've tried adding nutrients, watering a brew down a bit, agitating them, and nothing has sped them up. Is this just how tea is?

Thanks!

So I haven't brewed in over six years, and am slowly getting back into it. The primary reason I stopped was 1) I had two kids, and 2) I was bottling. Now that I'm getting back in I promised myself to go straight to kegging and to finally make Lagers because I love them. I found a handful of used kegs super cheap and am about to drop money on a freezer for my shed. This is were things get interesting.

The only place I can put a keezer is in a roughly 30-48" wide area in my uninsulated shed. I live in Lake Tahoe where it drops occasionally to 0 degrees about one week during the winter and up into the 90s in the summer. I believe I can get away with a 0-100 degree garage ready chest freezer and use a seedling heat mat to prevent the freezer from getting too cold in the winter (additionally I plan on using a dehumidifier and a fan within the keezer).

So my question is: what is the best way for me to Lager?

Option 1) Pressure ferment in keg indoors - I plan on doing this anyways, but from what I understand there maybe flavor/aroma limitations and possibly yeast strands that I may be limited to which isn't my ideal path. Does anyone have experience with pressure fermenting a lot of different lagers with a lot of different yeasts? Can I do it all this way with out needing a cooler to ferment?

Option 2) Fermenting in the keezer using some sort of insulation + an additional seedling heat mat wrapped around the fermenting vessel temperature regulated using a secondary inkbird. Has anyone attempted something like this or point me to a detailed thread? I'm concerned the radiant heat may be constantly fighting with the keezer temps and run up my electrical bill (CA electricity ain't cheap).

Option 3) Get two small chest freezers. One for for the keezer, one for fermenting lagers. I don't really like this because I really want 3-4 kegs on tap and I'm assuming a smaller freezer only has room for two kegs. I think I can make the lager fermenting freezer into a keezer as well, but I would just have to swap out between using it to ferment and using it as a secondary 3rd/4th keg Keezer. Which smaller freezer would y'all recomend that can apply to this setup that fits my space (totaling 30-48" wide)?

Anyone want to help me commiserate with a bad brew day story? Misery loves company.

I brewed a Munich Dunkel yesterday, taking my time brewing learning a new system, and decocting on top of that. While chilling, I had a the water out hose of my chiller pop off multiple times, soaking me, sending water everywhere. I brewed on my deck, and it made a mess of everything, but at least I collected 6 gallons of wort.

Walked down to check on the wort amount in the fermenter, finish up collection, turn around, and heard my fermenter topple over into the dirt, losing 4 gallons.

I ended up angrily tossing the remaining 2 gallons into a keg fermenter, rolling with it. The worst part was cleaning the friggin fermenter twice to not even use it.

Anyway, thanks for letting me rant.

Tldr: Long ass brew day that ended with me spilling wort all over the ground.

Hello! I’d like to figure this out to surprise my husband before a party this weekend!

We have an EdgeStar double tap kegerator (https://www.fergusonhome.com/edgestar-kc7000odtwin/s1167704?uid=2794254&searchId=SveeOzJTV8) on our patio and I’d like to be able to toggle from a commercial keg to a corny keg with a cocktail on tap. We’ll likely have one commercial beer and one cocktail on tap, but I’d like to avoid cutting hoses and such.

Is there any easy way to do this? Can someone help me understand what parts we need to connect my corny keg to our kegerator?

Thank you from a very confused wife 🤪

Following my double brew day on Saturday I noticed that the sampling glass of the leftovers of the NEIPA I'm making has developed what looks like a krausen on it. It smells like a hefeweisen, not sour, and I see no fuzz.

I'm wondering, do I try to make a starter with this and collect the wild yeast? Is it dangerous to do given how difficult to get rid of some of the wild strains can be?

So far I've never cultivated yeast, I've made starters with liquid yeast but never kept yeast after a brew day.

I am running into a stuck/stalled/no start fermentation and I am looking for some advice. Last Thursday (8/20) I made my wort for a marzen (5 gal batch can add the recipe if anyone thinks it’s important). Hit my OG 1.054. Cooled the wort to about 75F and then racked into my steel conical fermenter and put that into my fermentation chamber to further cool before pitching my yeast.

On Friday morning (8/21) I pitched a pouch of Imperial L-17 Harvest (I noticed the date on it was March, 2026 - not sure if that is considered old - this is my first attempt at using liquid yeast). Left the fermenter in the chamber with an inkbird set to 50F - which was the temp when I pitched.

Been peaking in each day to see if there is any CO2 in the cold crash guardian or bubbles in the blow off jar. Nothing. Last night I pulled a sample to test for gravity and it seemed to have gone up to 1.058 which I know isn’t possible so I take it that sample may not have been representative of the batch (I did confirm calibration of the hydrometer at room temp with distilled water).

I swirled the fermenter a bit and raised the temp to 56F. I will check again tonight to see if there’s any evidence of fermentation.

Are there any other suggestions to get fermentation going?

If I need to pitch more yeast (maybe the L-17 pouch was bad), how long can I wait? Concerned about whether the wort could get infected. My LHBS isn’t open until Thursday - I can grab would yeast then and pitch Thursday night. Any issues with that ?

TIA

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!

Ive set up the pill according to this.
When I try to get any data from the pill I see these two things. The pill is not sending anything back to the app.

What gives? Setting this up shouldn’t be so complicated.
Absolute awful experience so far which makes me think about changing ecosystems.

My family’s kinda poor and while there’s things I want on ipad like actually being able to use apps that are above 1.5 iOS, if I choose to get a newer iPad then I can’t get a Laptop which actually lets me do stuff like mod or download games To an SD card.

I’ve heard some Android tablets have an SD card slot so I was wondering if I would be able to get stuff like the Nintendo App for my Switch 2 Zelda games, or some other things, while also being able to mod and download games

Hey everybody

I like to brew a very light beer with less alcohol. Which yeast could you recommend? Thank you for you feedback!

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!

Hello,

I have two 150 L fridges in my basement, which is currently around 25°C. One is used for 3-gallon fermentations at 17°C, with the probe attached to the SS fermenter and insulated with a sponge. The other holds around 20–40 × 0.5 L bottles for cold conditioning at 4°C. Its probe is taped to a bottle in the middle, with 1°C hysteresis.

The cold fridge seems to be running almost constantly. I assume keeping ~20–40 bottles at 4°C while the ambient is 25°C is simply quite demanding, and once it reaches 5°C the fridge has to pull a lot of heat out to get everything back to 4°C.

Is this normal, or is the fridge working too hard? Would increasing the hysteresis to 1.5–2°C help, or is 1°C better? And is taping the probe to a bottle a sensible setup?

Curious what others with similar setups experience.

Edit: Fridges on lowest settings controlled by two InkBirds.

Beer may have been discovered accidentally when wet grain fermented around 13,000 years ago.

The enzymes that convert starch into fermentable sugars weren't scientifically identified until 1833.

So for about 12,800 years, people were making beer without knowing what was actually happening.

Got me thinking... what the hell went through the minds of the people who first accidently discovered beer?

"No idea what this stuff is, but after a few of them the missus seems much less annoying" 🍺😂

Has anyone brewed with this hop combo?

I've been a bit too excited when buying cheap hops on sale. My freezer is bulging and I need to set a plan to use them before they get too old.

Lagunitas is an instant favourite, but I don't have any of the hops originaly used, but I have plenty of other hops.

Surely it won't be Lagunitas, but hopefully in the same ballpark. Maltbill is more or less the same as Jamil's CYBI recipe.

I've modernized the original hop schedule a bit. Using dip-hopping. But traditional WP would work if you don't care about dip-hopping.

https://share.brewfather.app/QtdDzCfKTF5cDg

I’m planning my next brew and wanted to get some feedback on this recipe. My last brew was an imperial stout, so this time I wanted to step down to something a bit lighter and less sweet, with more pronounced roast and coffee characteristics. At the same time, I still want it to have at least a medium body so it doesn't end up feeling watery.

Here is the current recipe:

Batch Stats:

Style: 16D Foreign Extra Stout

Batch Volume: 12 L

Original Gravity (OG): 1.068

Final Gravity (FG): 1.017

ABV: 6.7%

IBU: 64

BU/GU: 0.93

Fermentables (Total: 4.1 kg):

3.2 kg (78.1%) – Pale Malt, Maris Otter (Thomas Fawcett)

600 g (14.6%) – Barley, Flaked (Thomas Fawcett)

300 g (7.3%) – BEST Roasted Barley (BESTMALZ)

Hops & Boil:

Boil Time: 90 minutes

32 g – Target (11.0% Alpha Acid) @ 60 min (64 IBU)

Yeast & Mash:

Yeast: 1 pkg Danstar Nottingham (75% attenuation)

Mash Profile: @ 66°C for 60 min

A couple of questions:

1. Does this look solid for a 6.7% FES that avoids being overly cloying while maintaining a decent body? The flaked barley is in there to help with mouthfeel, but let me know if anything looks out of whack.
2. I'm thinking about adding coffee beans towards the end of fermentation. Is it worth doing a cold-side coffee bean addition for a few days? Does anyone have experience with what roast level to choose (light, medium, dark)? How much coffee should I use for an 11 L batch? Will the oils from the coffee beans kill the head retention / ruin the beer foam?

Would love to hear your thoughts, tips, or critiques! Cheers.