Questions tagged [ale]
For questions related to warm fermentation of beer with yeast comfortable near room temperature (i.e. ale yeast).
75
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Cidery or wine flavor after bottle conditioning ale
I’ve done a few batches using Safale F2 in combination with dextrose for bottle conditioning. They all came out tasting sour after 2,5 weeks, like I image young sparkling wine would taste. Now it’s do ...
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Best yeast for bottle conditioning
I’ve used Safale F-2 and sometimes CBC-1 for bottle conditioning with good results. Doing so, flavour impact has been minimal. It also drops its dead clear once bottle fermentation is mostly done. It ...
- 711
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4
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Making a strong belgian ale
I'm pretty new to home brewing. I made a 1 gallon Belgian Ale kit which came out pretty good and then did a 5-gallon Strong Belgian Ale recipe I found on the internet which also came out pretty well. ...
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Diluting beer after 11 hours of fermentation. What to expect?
Ended up with too high gravity wort. Since I was not prepared for this I didn't have enough sterile water to dilute the wort. I ended up pitching the yeast anyway and adding sterile water at 11 hours ...
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2
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2
answers
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Cold crashing and risk of oxidation
I'm brewing a Belgian golden strong ale for the first time. According to the fermentation schedule, it should cold crash and lager at 32°F (0°C) for three weeks. Even though I've cold crashed before, ...
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4
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2
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Unexpected flavours after bottle conditioning
Been brewing beer for a few years. In my experience, bottle conditioning introduces unintentional flavours. It makes it very hard to make anything lighter than an IPA, IIPA and barley wine. The ...
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3
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1
answer
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Brewing with chili pepper
I would like to have a hot peppered ale from extract batch. I won't be able to make an all grain, what style do you recommend? How should I add the peppers, in secondary or primary, or into the bottle?...
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Looking for yeast with dry flavour to pair with Nelson Sauvin
I'm looking to pair Nelson Sauvin hops with some yeast. The hop variety is reminiscent of white wine, grapes and gooseberry. I'd love to go with a dry flavour profile, like a Belgium strong ale yeast, ...
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Recipe simply calls for caramalt
Some friends and I wanted to try to recreate the brew dog Vagabond Pale Ale from their diy dog catalog. The grain bill looks as follows
Pale Ale 3.38kg 7.43lb
Caramalt 0.5kg 1.1lb
Crystal 150 0.19kg ...
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6
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Should I stir the fermentation?
After week 2 my double IPA is still fermenting and has a healthy yeast cap of about 1 inch. Should I leave it be or stir it into the beer?
The gravity is 1.019, near to what I'm expecting the final ...
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Controlling fermentation temperatures
I'm conscious this is the third question I've asked before I even get started on my first brew, but hey-ho; better to learn from the experience of others and get as close to "right" first time.
I am ...
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What makes a beer syrupy in texture?
I have recently brewed a nice rye ale. It turned out very nicely, however, compared to all the other beers I've brewed, it has a really syrupy texture and thickness to it. It quite dry but it isn't ...
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3
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answer
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Pumpkin Ale Slow Fermentation
I tried out my first five gallon batch (prior to this I had a 1 gallon system) with a pumpkin ale. I followed this recipe: SMASHING PUMPKIN ALE except that at the last 15 minutes of the boil I added a ...
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5
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3
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Problems with sealing fermentation tank
I am new to the world of the craft beer, and new to this community too!
I'm developing my first liters of beer, and so far, I have obtained results that have fascinated me! I think i will never gonna ...
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Cream Ale vs Stout
Hey I'm trying to figure out the difference between a beer like Guinness (Stout) vs Six Point Sweet Action (Cream Ale)