Search results

Why do we rack lagers at ~70% attenuation? If I rack into my keg to lager there, wouldn't this mean I'd have more sediment? Should I wait until it's closer to completion and then rack? Any problem with keeping it in the primary for even longer and then eventually racking and reducing temps...

Back in June, I bought a couple 6 week Cellar Craft premium kits. They were expensive and they take a long time to age so I'm being a bit of a worrier about them. I decided to part with the instructions and bulk age the kits instead of bottling at the end of the 6 weeks. I racked and sulphited...

http://imgur.com/KuELNpt http://imgur.com/aTBUK94 The above links go to my strawberry and peach wines. They've been in the carboy for about 3 weeks and spent about 10 days in the bucket before that. My finger shows the wine level. The problem is that they haven't cleared and I really don't...

I racked my peach wine from the bucket to my 3 gallon carboy. I wanted to get it sealed up and off the lees after 9 days of fermentation. In the end, I ended up with a lot of lees in my carboy because i wanted to get as much liquid in there to prevent too much head space. I know I'll need to...

My Shiraz has been sitting in the carboy for 2 months now and there's a thin layer of lees on the bottom. It's time to rack it off the lees. I used a drill initially to do some degassing but I wasn't extensive with this because I intended to age in the carboy and allow it to degas there. Now...

I'm brewing a batch of strawberry wine and just transferred from the bucket to carboy on day six. I wanted to get it In the carboy while it was still pretty active because I'm concerned about my volume of must. I ended up with 4 gallons in a 6 gallon carboy. There's been quite a bit of airlock...

I'm currently brewing a Riesling gerwurtztraminer kit. It was an expensive Cellar Craft kit that came with a small bottle of additive to put in after one of the rackings. The guy at the HBS said some people choose not to add it bc it sweetens the wine. Anyone had experience with this? I...

Newbie wine maker with a few questions. 1. Should i keep my oak cubes in the carboy as i bulk age, or just the 12 days recommended in the 6 week instructions? 2. Also, if I intend to age in the carboy, should I degas the wine or just leave it? 3. How long should I wait until I bottle...

Wine kit instructions say to stir my wine in the primary everyday for the first 10!days. Won't this oxidize my wine? Sent from my iPhone using Home Brew

I've made some cheapy Costco wine kits before and I was happy them, but they lacked body. I recently bought a Cellar Craft Showcase which cost about 4 times more than the Costco kit. I'm thinking it's worthy of bulk aging; however, there are no instructions for this with the kit. I have a few...

I legged my IPA last night and I ended up with an ABV of 6.9. This I way too high. Can/should I just add a few liters of water to my keg to bring this down? I think I boiled too much water off during the boil because I'm probably at about only 4.5 gallons. The extra water would also benefit...

Brewed an AG stout using s04 yeast. OG: 1054. It's only been 3days and the krausen has dropped and bubbling has slowed waaaaay down. Is this just the character of the yeast burning through my sugars or is it possible there were not many fermentables in that 1054 to begin with? I'll do a...

I need some feedback on my BIAB process. I did my first and only one 10 days ago using this method and I plan to do another this weekend. It was an American IPA. I put 10lbs of 2 row + 1 lbs of specialty grains in a 9 gallon pot. I added enough water to get it up to about the 7.5 gallon mark...

Does anyone know if there's room to put the basket that comes with a turkey fryer in a kettle that has a temperature probe? I'd like to try my hand at BIAB and I think the basket would make this easier, but if the basket doesn't fit Ive wasted my money.

I made my first melomel this fall, but life got in the way and it ended up staying in the carboy and on the yeast cake for a long time. I brewed on sept 5, took a gravity reading on oct 28 and again today (Dec 8). My gravity remains unchanged at 1016 which gives me an ABV of 11.7. The problem...

I have three taps on my kegerator and I find that my taps stick fiercely if I don't pour from them regularly. Anybody have a solution for this? I know I can clean them with my DIY line cleaner but it seems like I'd be doing this very often. Is there an easy fix for this aside from drinking...

I just bottled 2 gallons of very sweet blueberry wine. Final abv is 14.9%. I hate it, but I don't want to throw it out because that's against the rules. What can I do with this stuff? I don't know anyone who likes this type of wine. It is very young and I know it hasn't aged properly yet, but...

I've been playing around with fruit wines lately. Most of the recipes say to rack to the carboy and leave it for months before bottling. Is this really necessary? Can I just bottle after a few weeks when the fermentation is over and it's been stabilized? Why such a long time in the carboy...

I have 2 different recipes for blueberry wine. One days add the camp den tablet, wait 12 hours, then add the pectin enzyme, wait 12 hours and add yeast. The second recipe says add the enzyme first and then add the campden. Which is right? Does it matter?

After about 10 days, I just racked my apple cider into a clean carboy. I realized there is now more headspace in the new carboy. I'm worried about oxidizing my cider because there is no longer Co2 being produced. Do I need to top this up with boiled water or something or am I ok as is?