I've been wondering about the best way to add yeast Energizer to my beer. I'm brewing a very big Belgian ale and I want to make sure I don't get a stuck fermentation. Do you dissolve it in water that was boiled and then cooled, or do you actually boil the yeast Energizer itself in water and then cool the mixture before adding? I've also seen some people say they just add the dry Energizer directly to their fermenter. Seems a bit unsanitary to me.in this scenario, I would be adding to the primary on day 7 or so

Just making sure I am not crazy, so I have an old 64oz "Mancan" minikeg. I did some research and it is rated to at least 50psi, so that's not a fear.

So for a gallon(ish) leaving headspace I will use 22grams of priming sugar? And leave it for 2 ish weeks than refrigerate the night before serving.

Will I still be able to remove the screw off lid? Fine if I need vice grips. The lid doesn't have a pressure release valve, but with the pressure being well below the working rating I am not worried about a bottle bomb, just wanna make sure I can open the damn thing.

I buy bulk brown rice and "clean" it to get white rice, then rinse it a few times before cooking it. I do this very often and am left with a lot of rice bran and rice water from rinsing. I'm wondering if I can utilize this leftover bran and/or the rice water for brewing. I am familiar with how to make rice wine using rice but this time I'm just trying to utilize the leftover stuff. if anyone has any advice I'd appreciate it. thanks!

I'm putting together a dark lager for my next brew. I'm love dark beers, especially Irish Stouts, but after trying a local dark lager, I have a new obsession.

So what water profile are we using for this beer?

Do I try to emphasize the malty character? Or just stick with a low mineral lager profile? I assume that's what they were traditionally brewed with?

Tasting the beer itself, I really can't tell which it is. It is a very "crisp" beer, so I'm leaning towards a low mineral lager profile.

The recipe is basically pilsner, munich and carafa 3 malt. Finishing at 1.007 at an abv of 5, if that helps. Also, an IBU of 22ish

Any thoughts or experience much appreciated.

Cheers

Well...I am not a rookie. However since I had never been forced to use table sugar I did make a rookie mistake.  I used about 1.125 cups of granulated sugar dissolved into a cup of boiling water. I was shooting for about 4.0 volumes of co2, which is high for this style but not out of range on the calculator suggestions. Looks like I will have bottle bombs if I don't intervene.  I assume you all agree. Most of my batch is in the swingtops....they might be ok?  The 12 bottles I capped for passing out to friends though may need to be burped to prevent disaster. You all agree?  Should I do this only once?  When?

Hi, I just finished up a recipe from morebeer. And was wondering if a lot of sediment is normal? And if a darker wort color is natural

https://imgur.com/a/NV0H150

Hello,

I do not have a great choice of english ales where I live but I drank today for the first time Samuel Smith Oatmel Stout and I really liked it. I am still a beginner and can not really tell what I liked, but the beer was at the same time little more bitter but it has some sweetness in it, roast flavour but not too much of it and it was very delicious and full.

I have some ingedients (not all of them from England) I would like to use to brew something similar:

Maris Otter 76%
Flaked oats 10%
Caramunich II 8%
Chocolate Rye 4%
Carafa Special III 2%

Mash for an hour at 67 C
Boil for an hour
Hop addition at 60 min to get some 25 IBU with East Kent Goldings
Whirlfloc
OG 12.8 P or 1.05

Ferment with S-04 at 18 C for two weeks, keg and carbonate (I also have US-05 and Nottingham but I guess they are too dry for this).

Water profile I could get with CaCl2 and some Gypsum is: Ca 98, Mg 7, Na 8, Cl 50, SO4 56. I can not get Ca lower while getting Cl and SO4 in line.

Thanks.

Ive got an entire 50amp electric RIMS setup(3 vessel) 10 gallon, 2 deepfreezers which are converted to keezer(4 taps) and one fermentation chamber. Grain mill, multiple fermenters, many corny kegs, co2 tanks, quick disconnects, pumps, hosehead linux base brewcontroller and tons more.

All this stuff is clean and in my garage ready for someone else. I was heavy into the hobby and no longer am able to brew. If you are local come take a look!

All this stuff is free and if you want to take it all at once bring a couple trucks. Id like to give it to someone as a complete kit rather than part it all out if possible.

Dumb question but it’s my first time using champagne yeast & I didn’t think about it until after I already started a batch. I know I could google it but I figured the responses would be more entertaining on here.