Hello,

Saturday of last week I made a yeast starter with malt extract and german lager yeast. I put it in my fridge at 65F and then promptly injured my back to the point where I could not brew.

It has just been sitting in my fridge for a week now at 65F, do you think it would still be good to cold crash, decant, and add to a beer on saturday or Sunday? Or do you think it has lost viability?

It was a 1 gallon starter, because I wanted to save some to experiment with storing yeast frozen with glycerin and such.

Thanks for any advice you can provide.

Hi. Im pretty new to beer brewing, but I want to experiment a little with it. I have pilzner brewkit from coopers and some of fresh walnuts. I want to add them without skin to the beer to add some new tastes. What is the best way to add them? I heard adding them durning the fermentation can add too much oil to the beer. Is it big problem? The other way I heard is making extract from walnuts and vodka and next freeze out the oil from it. Is it the better way? How vodka will change the taste of the beer?

I found some Robinson's Iron Maiden line of beers in a Walmart in Northern Mexico of all places, some versions I've never never seen in the US. They appear to be bottle conditioned, with plenty of sediment. Internet says they arent bottle conditioned, but the recipe uses Robinsons house yeast, which I love. Ill try to harvest, but does anyone know if IPA (blue label) and Pale Ale (green label) are in fact bottle conditioned and with what yeast?

Im sure there likely isnt any more info out there, but thought id try

Welcome to the Daily Q&A!

Are you a new Brewer? Please check out one of the following articles before posting your question:

• How do I check my gravity?
• I don't see any bubbles in the airlock OR the bubbling in the airlock has slowed. What does that mean?
• Does this look normal / is my batch infected?

Or if any of those answers don't help you please consider visiting the /r/Homebrewing Wiki for answers to a lot of your questions! Another option is searching the subreddit, someone may have asked the same question before!

However no question is too "noob" for this thread. No picture is too tomato to be evaluated for infection! Even though the Wiki exists, you can still post any question you want an answer to.

Also, be sure to vote on answers in this thread. Upvote a reply that you know works from experience and don't feel the need to throw out "thanks for answering!" upvotes. That will help distinguish community trusted advice from hearsay... at least somewhat!

The once a week thread where (just about) anything goes! Post pictures, stories, nonsense, or whatever you can come up with. Surely folks have a lot to talk about today. If you want to get some ideas you can always check out a [past Free-For-All Friday](http://www.reddit.com/r/Homebrewing/search?q=Free+For+All+Friday+flair%3AWeekly%2BThread&restrict_sr=on&sort=new&t=all).

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! :)

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

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 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!

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?

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?

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!!

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

Welcome to the Daily Q&A!

Are you a new Brewer? Please check out one of the following articles before posting your question:

• How do I check my gravity?
• I don't see any bubbles in the airlock OR the bubbling in the airlock has slowed. What does that mean?
• Does this look normal / is my batch infected?

Or if any of those answers don't help you please consider visiting the /r/Homebrewing Wiki for answers to a lot of your questions! Another option is searching the subreddit, someone may have asked the same question before!

However no question is too "noob" for this thread. No picture is too tomato to be evaluated for infection! Even though the Wiki exists, you can still post any question you want an answer to.

Also, be sure to vote on answers in this thread. Upvote a reply that you know works from experience and don't feel the need to throw out "thanks for answering!" upvotes. That will help distinguish community trusted advice from hearsay... at least somewhat!

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

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?

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.

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 🤔

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