Homebrewing Weekly Newsletter

Homebrewing newsletter

Top new questions this week:

Looking for a WARM ginger beer

recent homebrewer and even more recent SE member. Hoping for a little advice... I've been searching and searching for a ginger beer with a strong, warm burn. I had some in Canada and have been ...

asked by Max O'Lydian 3 votes
answered by Franklin P Combs 3 votes

Rubber bung keeps getting out

I'm using rubber bungs (with airlock) for my 5l glass carboys, I just got the carboys so it's my first time fermenting in them. I have a problem that rubber bung keep getting out because of the CO2 ...

fermentation carboy  
asked by freiksenet 2 votes
answered by Denny Conn 5 votes

Adding yeast at the end of a long fermentation

I just brewed an imperial stout partial mash kit and racked to secondary. The kit calls for 3 1/2 months in the secondary fermenter. Will there be enough viable yeast left at the end of secondary ...

asked by Dave in Aurora 2 votes
answered by Franklin P Combs 1 vote

Overcarbed or gusher infection?

Is there an easy way to detect whether excessive foaming / gushing is the result of over carbonation or a gusher infection? Perhaps a telltale taste or other indicator?

carbonation infection over-carbonation  
asked by Toof 1 vote
answered by Tobias Patton 0 votes

Tannins and yeast

On this page it is claimed that wine yeast needs some tannins to work, and that this can be a cause of stuck ferments in, say, flower wines. I have never heard of this, and cannot seem to find a good ...

fermentation yeast wine  
asked by Nemis L. 1 vote
answered by Franklin P Combs 0 votes

Malt Extract not properly sealed

I am about to brew one of my first beers (using the malt extract brewing method), however when my ingredients arrived one of the bags was not quite sealed and some extract had leaked out. The loss of ...

malt extract-brewing spoilage  
asked by Simon 1 vote
answered by Wyrmwood 2 votes

How can I filter out a large amount of loose sediment from my primary?

My current brew is a hard ginger beer, calling for a pound of grated ginger in my 3 gallon primary. Fermentation is slowing and unfortunately a lot of that ginger remains unsettled--the bottom 3" of ...

racking filtering ginger-beer sediment  
asked by STW 1 vote
answered by Franklin P Combs 1 vote

Greatest hits from previous weeks:

How much potassium metabisulfite/Potassium Sorbate to stop fermentation?

I've had a lot of trouble finding a quick and easy answer to this question. Wine makers will add these chemical to wine after fermentation to prevent spoilage, and as an antioxidant. You can also ...

potassium-meta-bisulfite potassium-sorbate additives k-meta  
asked by Tim Weber 4 votes
answered by TinCoyote 1 vote

How long do I have to finish a keg once it's been tapped?

I have a kegerator setup with CO2 and a tap. Once a keg has been put into the kegerator, how long will it stay good? What can I do to ensure that I get the longest life possible out of a keg once ...

keg kegerator shelf-life  
asked by Erick Robertson 14 votes
answered by Hopwise 10 votes
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