I had a stripped wash in my Anvil and I just left it there for a while bc I was lazy then discovered it leaking last week. It was trickling through the bottom past the control panel. I don't know where the leak came from. Since then I've let it dry out and I emailed MoreBeer who bought out blichmann/anvil but they've already said they don't know anything on how to fix it. I'm so bummed. Anyone else have a leak and fix it?

Hi y'all! We had a very successful hops season with our Nugget hops plant, and want to start homebrewing! My partner and I have never brewed beer before (only cider), and need a dummy's guide to brewing, if you will. A few questions I have are:

-What malt(s) should we use with our nugget hops (we are not huge IPA fans, and are looking to brew more of an amber ale or a lager....basically anything that is not an IPA....)?

-What grains should we use?

-Any suggestions for a good beginners guide to follow?

We already have a gallon carboy from cider making, as well as an airlock, racking cane etc.

Thanks y'all and happy brewing! :)

So i am making an ipa which requires a sizable dry hop. I will transfer from 1 keg to another (containing the hops) then after 3 days transfer the hopped beer to another, empty keg.

What would be the best option? Use a hop sock where the hops are contained or just throw them in and cold crash after 3 days then transfer?

I want to get all the hop flavour but don't want to transfer a load of hops over to the "clean" keg

Hey y’all!

Am making a 2.5 gallon batch of homemade wine, and am just getting from secondary fermentation to the point where I can cork my own bottles.

I have this lying around and it seems perfect to hold a large amount of wine, but since it is a metal twist-off top, I am wondering:

Would the built-in top work, or would it likely be too weak and explode or let gases escape? And, if not, is there any alternative way to cork this bottle that would likely work? Have seen some other people online say that the neck is too thin to accommodate a typical cork. Thanks so much!!

Hello fine brewers! I'm just about ready to bottle my second homebrew. I would like to use a bottling bucket this time. I'll probably order it off Amazon because the nearest homebrewing store is kind of far from me. Do y'all have any recommendations for a bottling bucket? Or is there a specific spigot that you've bought and installed on your own bucket that you recommend?

Sorry in advance as I expect these types of posts are probably overwhelming on this sub, but I'm a total beginner (2nd brew) and would just appreciate what I hope will be some reassurance that all is fine with my beer.

It smelled fine, and I tasted the samples I've been taking to measure gravity, and it tasted fine too (a bit stronger than I was aiming for but like I said, complete beginner here!).

I've checked the article in the wiki so reasonably confident it's OK but just wanted a second opinion from those who know what they're doing 🙏

Pictures of the top of the beer and the trub below:

 https://i.imgur.com/aQAUzxs.jpeg

https://i.imgur.com/Bo2O5cx.jpeg

Hey everyone,
I’m newly joined to the brewing hobby. And I’m looking for some input on hoppin a beer made with just two row malt. I got my gear 2nd hand from someone hanging up their kettle to move in with a new SO and they threw in malt and hops with the deal. So, what I’m doing is a brew day with just what I have at hand.
40 lb 2 row and 3 lb muntons Extra light dme ,
Amarillo, mosaic, sultana, el dorado, cascade and hallertua mit hops. Plus Irish moss and yeast nutrient type stuff.
I’m looking for any suggestions for hoping and flavoring.
My current batch recipe is something like 7.1 target abv with 10lb 2row, 0.5 dme, 0.5 Honey

Edit: oh and my yeast is a 2nd generation starter made from washed yeast. It was originally “crisp English ale yeast” it’s happily bubbling away in a wort made from the dme.

2nd edit: Amarillo 4.5 oz , mosaic 8.0 oz, sultana 9.0 oz, el dorado 7.0 oz, cascade 2.0 oz and hallertua mit 1.0 oz

I bought Whirlfloc to try to clarify my beer without adding anything on the cold side once the keg is purged and put into fridge.

I transfer the wort while it’s still warm. My concern is that if I add Whirlfloc 10 minutes before the end of the boil, it will do its job and the trub will settle to the bottom. However, I use a standard kettle on the stove without a spigot, so I have no easy way to transfer only the clear wort while leaving the trub behind.

My current process is to transfer the wort to the fermenter immediately after the boil, while it’s still hot, so the heat also helps sanitize the fermenter. I then cool the wort directly in the fermenter and pitch the yeast.

Does anyone have any suggestions for how I could use Whirlfloc effectively with this setup without transferring too much trub into the fermenter?

Hey Folks

This fall I decided to mail out a few brews to a couple competitions. I really enjoyed the feedback provided from the judges.

Unfortunately, one of the competitions never provided my scores or scoresheets. It’s been a few weeks since the results were posted so I had reached out to the organizer via email provided of the competition website. They responded by telling me they are posted on the website and I just need to login.

Well, I have no scores or scoresheets under my entries. I know they were delivered and received as I verified before the competition.

I emailed back and never got a response. I have emailed once more with no response.

Is this just a lost cause? I am bummed as the feedback is the entire reason I took the time to bottle, package and mail out my brews. I am new to competition so I’m not sure if this is common?

Any advice is appreciated!

Hello ! Curious if anyone has tried using sorbet ice cream as a sugar substitute + additive into a brew before? Beer or cider or wine. And if they saw success? Had an recipe idea and thought I'd see if anyone here had tried this before? My line of thought was it be similar to using marshmallows 🤔

Welcome to our weekly flaunt your rig thread, if you want to show off your brewing setups this is the place to do it!

How to post images: upload images to an image hosting site like imgur and link the image or album in your post. Sorry, direct image posts [are not allowed under the posting guidelines (see #5)](https://old.reddit.com/r/Homebrewing/wiki/postingguidelines), for [reasons](https://old.reddit.com/r/Homebrewing/wiki/images), and unfortunately the moderators do not have the capability to selectively disable this rule for this thread.

So long story short I have been thinking about trying my hand at making cider for awhile now, and this morning by complete chance I ended up with 3 air-lock stoppers.

I also have a 1 gallon jug and some other supplies.

I was thinking about getting a gallon of cider and just trying my hand at fermenting it, as far as I know I will also need 1. Some yeast, and 2. Yeast nutrient.

Does anyone have advice on what yeast to use? Not a fan of the dryest cider but also don't need anything apple juice like, ideally hoping for around 8%.

Any strong opinions on yeast nutrient? Or will pretty much any brand work?

Also do I strictly need to pasteurize and re-bottle this? Or can I just siphon it into a bowl to remove the sediment and then put it back in the gallon jug and bring it to Thanksgiving to drink? I know it won't keep doe long out of the fridge but I don't imagine it will last that long anyways.

Also any opinions on using concentrate to backsweeten it for taste? Or am I better of with sugar or something?

Hello,

I am attempting my first coffee mead. With the other recipes I follow, I typically bottle at about month 3 after reracking at least 1ce off old .sediment.

The coffee was taking longer to clear and noticeably not tasting very well in the first couple months. After reracking twice and by about month 4 it was noticeably better but not great. I decided to bottle for the rest of aging. I’ve noticed that there is a very large amount of sediment forming in all the bottles.

My hopes were that given a year or 2 the flavor would develop. Will having this sediment in the bottles make the flavor not age well? Taste more yeasty?

Thanks in advance for any advice

We found wild grapes on our property that had some large bunches I harvested. I’m thinking to add them to a beer to utilize them mainly for their wild yeast. Also I feel they’d add another depth of flavor to the brew. Though they will also add a decent amount of tannins as well.
Does anyone have experience adding grapes to their beer? I’ve experimented with wild yeast and I know it’s effectively gambling.

Milwaukee was rumored to be one of the two locations. Looks like it’s confirmed. Asheville was quite a good time this year!

Hello! I've accidentally bought a bag of rye flour instead of normal flour due to language barrier issue, and i've decided to venture into making kvass, since I've been interested in it for a while.

And well, I tried making my first batch, following a recipe on the internet, and its very cloudy and sour and not great. So, here i am, asking you all for any advice for making kvass out of flour- and preferably, on the cheap.

My rapt pill was not able to reach my wifi while inside my ferm chamber. I was going to buy a tilt but figured I should see if Claude could make me an app that leveraged the bluetooth signal. It indeed could! It's only available for Android. You can download the APK from my drive. Figured I'd share it in case anyone else was having a similar problem.

This is basically a content channel plug, so maybe against the rules.

But Ive been documenting my brewing journey this last year. I'm making lots of mistakes and learning as I go. Thought some folks here might get a kick out of it. Channel is called "BunnhillBrewing". On all the socials. Its also just meant for relaxation.

So I'm doing a little experiment. The apple harvest from our garden gave us 190l of apple juice. I have 2 tanks both 45l filled up. In one I pitched a mede yeast from wyeat I had and in the other I pitched a Geuze yeast I harvested from a couple of geuze Boon bottles.

Now here's the catch. The temperature has dropped way to fast in the last week or 2 making it a pain in the ass to get a consistent temperature in my brew house. Meaning I have to constantly raise the temperature manually using heat blankets from 14°c back to around 20°c for the Geuze yeast and 22°c for the mede yeast.

Now I'm wondering what the opinions are. What do you guys think will be better? Mede or Geuze in this case of temperature rollercoaster.

I'm planning on in about 2 weeks to take the cider of it's yeast cakes and then let it mature for about 4 to 6 months before putting it on keg and a small amount in bottles to keep.

Hey!

I'm trying to brew a festive / winterwarmer lager I had a planned abv of 8.5-9% so I used around 8.5 kilos of malt (can share the recipe if it helps) I added around a kilo of brown sugar after boil for the taste + alcohol bump also have added spices with hops to stop it from being too sweet

I ran a new heating system for the first time this brew, I basically made a diy fermentation controller/inkbird and upgraded my heating system this brew, I'm using 2 2 kilowatt submersible water heaters and a 2kw electric stove a total of 6kws of heating power, I very very underestimated this number and set my thermostat to 67c with a sensitivity of 0.5 degrees.

I ended up mashing at 80 degrees for the first 2-3 minutes and 65-75 degrees for the rest of the boil. I tried to mash for longer to try and fix it but even with a sparge I was way under my planned og, I was shooting for a 1070-1090 og, ended up with 1055 even with the added sugar.

After checking the hydrometer I gave it a taste and it's very very sweet, sweeter than the regular worth taste if that makes any sense.

Is there anything I can do? I have been thinking about doing a staggered feeding like you do with meads, wait for Krausen to form and slowly add around a kilo of sugar / brown sugar mixture

Would adding sugar like this ruin the mouthfeel? Do I need to add extra yeast? I originally bought 2 to help with the fermentation but only added one pack since 1055og.

I also have pure alcohol at home, 97%. I can add a bit of that?

3 kilos of München malts 3 kilos of Vienna malts 1kg of wheat malt 1 kg of pale ale malt 250 grams of dark coffe malt 250grams of dark crystal malt 350grams of oats 1 kilo brown sugar

Hi hello, beer beginner here. I don't have the space/money/time to make all grain, so currently I'm using those pre-made extract kits (Pour out the liquid malt extract, add 800g of dextrose + yeast, mix and brew).

I'd like to try making a sour gose beer next, and found the Philly Sour yeast available at a store near me. Can I replace the yeast the kits usually have with the Philly one (and add lemon zest extract + yuzu juice after it's finished brewing)? Or is there more to it? Thanks!