Questions tagged [ale]
For questions related to warm fermentation of beer with yeast comfortable near room temperature (i.e. ale yeast).
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Why do all my beers taste better after having aged for a couple months?
My impression is that ales are typically best drunk within a couple weeks of brew day. It's my experience that letting them age in the bottles for 2-3 months yields the best beer, both improving body, ...
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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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How do I make my ginger beer SPICY?
I've made tons of ginger beer (often just like this http://ieatfood.net/2009/12/18/real-ginger-ale/ ), I've tried various different recipes, and they all come out quite nicely. But I want a ginger ...
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How do I prevent off-flavors in ciders
There's an abundance of apples this time of year (admittedly getting thinner now), and I would like to try a decent hard cider, but in the past I've had serious troubles with
Cloudy results
Odd ...
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What's the line between brown ale and porter?
Southern English brown ale, which I like, seems to differ from porter, which I dislike, by only a matter of degree. It just seems to be about the amount of specialty grains. Is there any other ...
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What ale yeasts can closely approximate the clean and crisp characteristics of lagers?
I'd like to brew a black lager. I don't have a temperature control setup yet, so accepting that my fermentation will be around 68-70 F, what ale yeasts would come the closest to mimicking the clean ...
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What does "a thorough diacetyl rest" mean when talking about ale yeast?
Most of my knowledge of diactyl rests come from Palmer's How to Brew, and it applies entirely to lagers. It mainly means bringing the temperature up slowly and letting the lager sit at a slightly ...
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Long cold crash for an ale. Benefit or harm?
I cold crash my ales to reduce sediment and clear the beer. My understanding is that even as little as a day would do that. But my brewing partner and I have often (due to time constraints) kept them ...
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Which strains of yeasts are the cleanest for warm/hot fermentation?
I am from Puerto Rico and the temperature here is like summer all year round(between 75 to 95*F) , and I really want to know the cleanest strains of yeasts for this kind of temperature.
(clean yeast=...
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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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Adding extra ingredients/flavouring: what stage should I add?
I am stil fairly new to homebrewing; on my third batch of real ale now, and I wanted to experiment with adding a few extra things to my brew: some elderflowers, and miscellaneous herbs.
My idea was ...
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Any suggestions / stories on heather ale brewing?
I'm interested in hearing about people's experience brewing a heather ale.. from what I understand this was the predominant flavoring of beers before hops and it just seems like an interesting part of ...
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Didn't reach expected FG. Should I postpone bottling? Also: It looks weird!
I'm a newbie brewer currently trying his luck with an irish red ale kit. I've followed the instructions (which weren't complicated since it's a kit), and I've let it brew for about 6 days now (...
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Scottish Ale - is it supposed to taste like fire?
Just yesterday I opened up my first stage fermenter to transfer my Scottish ale to it's second stage. First of all...it looked like toxic waste. Second of all...I smelled it and it literally singed my ...
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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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