A
Anonymous12/06/25, 17:56No.2962625/hbg/
Homebrew general.
Post you brews, recipes, ideas and problems
old 'un >>2921463
139
Replies
A
Anon12/06/25, 18:01No.2962627
Its been 2 weeks since bottling, and I don't think I can wait another two like I planned.
A
Anon12/06/25, 19:30No.2962663
I'm going to keg my beer for the first time this month, is there any benefit to keg conditioning with priming sugar vs just force carbing it? How long do you usually force carb a keg?
A
Anon12/07/25, 05:33No.2962834
I make moonshine, corn liquor in my house. I have a 5 gallon still. When everything goes well I produce about 1 liter of 110 Pf in a week. Things rarely go that well. I don’t really drink anymore, I give it away to friends and family and have a swig with them when they come by to refill their jug. I use corn, sugar yeast and water. I’ve been thinking about trying whisky but haven’t worked up the gumption yet to try a batch or two.
A
Anon12/07/25, 15:53No.2962927
I ended up going with option 2, jack on top. It seemed like that was overwhelmingly the most common based off pictures on the internet. I found a few instances of option 3 (jack on bottom) and none of option 1 (jack to the side). It worked great, I got a gallon and a half from maybe 3 gallons of honeycrisp. I put the apples in whole but they had frozen on the tree so they were pretty soft.I used the stainless steel steamer pot not a plastic bucket as anon had suggested. I guess buckets must work fine as I saw a lot of that on the internet but I was worried it would crack from the pressure. I used 2x6 instead of 2x4 like I had planned, and I'm glad I did since it was making some kinda scary creaking noises.
A
Anon12/10/25, 11:57No.2963711
What place am I least likely to get screwed buying small amounts of co2, does it matter if I get the stuff they power paintball guns with?
A
Anon12/10/25, 12:27No.2963712
bump
A
Anon12/13/25, 02:37No.2964297
Got a batch of to be apple cider fermenting. Just put it together yesterday and the bubbling is already super active.
A
Anon12/13/25, 02:39No.2964298
Forgot the pic
A
Anon12/24/25, 20:18No.2966870
Merry Xmas lads. Hope you are all enjoying some homebrew!
A
Anon12/25/25, 06:30No.2966963
I've never brewed anything myself, but I've always wondered how you can figure out the ABV of a home brew.
A
Anon12/27/25, 03:11No.2967270
I do occasionally brew up some pumpernickel kvass.
Its not particularly alcoholic, the yeast is just for carbonating it.
TL;DR:
A loaf of pumpernickel is toasted to hardness, slice by slice, then this is busted up into small bits.
These bits are boiled in water, about 2 liters per loaf, until the water takes on the dark hue of the bread.
This is then strained to remove the bread, some rasins added, and upon cooling, a bit of bakers yeast is added.
This is sealed in bottles and left to ferment for a few days.
A flavorful drink, being only 1 or 2 % ABV, it is rich and filling.
A
Anon12/27/25, 10:34No.2967331
Did Father Christmas bring any homebrewing stuff for /hbg/ anons?
>me
No.
A
Anon01/01/26, 17:56No.2968436
Keep meaning to do a strong ale/barley wine for xmas every year, especially as my nan puts Gold Label in her xmas pudding, but I never get round to it and now she's decided she will never do it again. Hoping to do one in the next month or so and give it 6 months in barrel and then another 5 in bottle, not going to make it too strong in case its a wash out.
heres what I was thinking
>OG 1066
>60% PA malt
>15 % Imperial Malt
>7.5% crystal malt
>5 % dextrin malt
>5% flaked maize
>7.5 % invert sugar
120 minute boil
>Challenger 120 min (45 ibus)
>Golding 40 min (30 ibus)
>EKG 15 min (15 ibus)
>Challenger & Golding dry hop
A
Anon01/05/26, 23:56No.2969257
I screwed up and ordered a beer kit with a high gravity and now I’m going to have 55 bottles of roughly 7.2% ABV beer which is nearly useless because I’ll get drunk way too fast. I didn’t want to omit any malt extract during the boil because I was afraid it would affect the flavor profile. What do? Should I water it down?
A
Anon01/06/26, 03:41No.2969288
How do you remove alcohol from brews? Say I'm just doing basic ass cider in a jug, is the left over from freeze distilling going to taste nice? I just want non alcoholic cider that has tang unlike sparkling apple juice
A
Anon01/13/26, 12:31No.2970587
My fermentation jar got contaminated or is leaking air somewhere and I lost about 12 liters of wine, alcohol is still there but it tastes like shit, anything I can do with it except pouring it down the drain?
A
Anon01/27/26, 23:56No.2973235
>almost a month into the year and I have made no beer
getting low on stock as well. Was going to wait 3 month for my schwarzbier to lager but think I’ll just bottle it as it’s been over 6 weeks now.
A
Anon01/31/26, 13:45No.2973843
i have a lot of yeast slurry stored in the fridge from previous brews / ciders. all have separated into a liquid an solid phase. am planning on using some to make a cider. is it as easy as just taking it out the fridge and mixing it together with the apple juice? i dont want to hassle with making a starter with it or whatever. should i take it out the fridge 12h before pitching?>it will leach flavors
dont care. i have dumped some apple juice on top of the yeast cake of a saison brew before and actually enjoyed the flavor profile
A
Anon02/03/26, 22:54No.2974481
Have any of you keggers tried using them for filtering and then carbonating for bottling?
A
Anon02/08/26, 22:16No.2975370
Ok so my current buy list is
>4 x 1 gallon glass carboys
>2 x 2 gallon plastic buckets
>airlocks
>swing top bottles
>bottling wand
>plastic siphon
>hydrometer
>measuring cylinder
>fermaid O
>goferm
>campden tablets
>yeasts
>acid mix
>starsan
>pbw
Am I forgetting anything? I want to make mead and cider
Also which tannin should I start with? Is there a type that is easier to use?
A
Anon02/09/26, 15:20No.2975497
Couple of questions:Cans of pre mixed malt, is there any reasons to buy them other than the convenience?
Those little bottles of flavouring to make moonshine taste like popular commercial spirits, worth, not worth?What's the deal with dextrose, some recipes call for it, some just say white sugar. Why? What gives?Are carbonation drops a meme? What's the difference between bottling something that's still fermenting so it carbonates in the bottle, the 'old' way, running the fermentation to completion then doing a secondary ferment to carbonate it eg. Putting a bit extra sugar in the bottle. Carbonating a keg with a co2 canister. Seems to depend more on how you're storing it then anything else.
A
Anon02/10/26, 09:30No.2975664
I recently tried to use Kieselsol->Chitosan for the first time on a mead and while I'm seeing the yeast drop out at the bottom, the clarity is still poor. I think I may have added the Chitosan too soon as I only waited about 2 hours. Assuming I wait say 2, 3 days and clarity is still missing, any chitosan should have settled to the bottom and I can try adding Kieselsol again correct?
A
Anon02/10/26, 16:29No.2975716
Making my first lager but I think I’ve got it set up to succeed. 4.7 KG of Pilsner malt and just 100g of melanoidin because in a lazy faggot and didn’t want to do a decoction (though I did step mash it)
Tettnanger and Hallertau mittlefruh for the hop additions (60 and 10 mins. Roughly 35 IBU total). My water is incredibly soft, I added some gypsum and calcium to harden the calcium just a bit (~30PPM) and di roughly a 2:1 sulfate to chloridePitched 2packs of 34/70 and have it pressure fermenting at 15 PSI in the fermzilla. Pitched at 11 degrees and it’s been staying between 10.8-11.8 for the past 2 days, I intend to keep it there until the last 25% of attenuation or so and I’ll raise it to 15 for the D rest.Should be interesting because I’ve only made ales up until now, want to see if I can nail this thing when there’s no where to hide mistakes behind hops/yeast.
A
Anon02/15/26, 03:06No.2976566
The first keg didn't go very well. Primary fermentation finished faster then expected, the beer was very cloudy, wasn't ready to keg it so it wasn't carbonated.So now I have a keg of flat, cloudy beer.
Is it too late to add carbonation drops to the bottles? Unsure if the yeast is still active enough
A
Anon02/15/26, 08:11No.2976594
>distill sugar wash
>filter twice through coal
>dilute to 40%
>for 1 liter, add the peel from 5 lemons
>rest for 1h
>drink as yurop schnaps
thank me later
A
Anon02/16/26, 02:46No.2976763
What do you hate the most about brewing your particular drink of choice?
A
Anon02/17/26, 10:34No.2977010
OK went out and bought a c02 cylinder.Didn't really realise I'd need one to purge the system, figured I could use the c02 given off from the fermentation process. Technically I think you could, but it would be silly. C02 cylinder, sensible.Closed loop transfer. Didn't know that was a thing, but obviously a good idea. Honestly didn't really think ahead to storing a keg, just figured I'd drink and hand out a bunch of fresh beer like beer jesus. But clearly I need to prepare the kegs for storage.Next issue, fining. Not technically necessary but worth doing. Going to use gelatine the first time because it seems like the easiest way. Unsure about how necessary crashing the keg is. I've done gelatine washes of all kinds of things at room temperature before. Also unsure how to get the solidified mess out of the keg. I really don't understand why you would even do that in the keg.Next issue, co2 pressure. To pressure the keg at the final stage, I really can't get a clear answer as to what PSI I need or if I need the co2 to stay hooked up to it to dispense it.Very frustrated with the resources I've found online. Either autistics insisting there is only one method, when clearly there are several, failing entirely to mention steps, or lacking technical details.I got drinkable beer in the first run, if I get a stable product in a keg this time, and a decent process the next time, that would be a good outcome
A
Anon02/17/26, 11:50No.2977016
Also intensely frustrated about these fucking duotight fittings. Is this some kind of proprietary parts scam?One of the kegs bought is functionally useless because it doesn't accept generic barb fittings, didn't come with even the minimum number of duotight fittings to use it, and nobody local stocks or even recognises these fittings.
A
Anon02/17/26, 15:22No.2977059
Was looking up some ancient russian recipes for fun this morning and stumbled on a recipe known as Berezovitsa (бepeзoвицa) which while having a low alcohol percentage seems like something I never really have tasted and piques my interest. Has anyone tried making this before and if so what is it like?
A
Anon02/18/26, 02:55No.2977198
So it seems that the store has fucked me up selling me things i didn't need and leaving me without half the things I do.
And unable to find any complete, credible instructions this has made my first experience brewing a very poor experience.All I actually needed was to daisy chain a bunch of kegs, gas the system with s02 from the fermenter, ferment the brew, purge the system with c02 which yes, yes you can generate from the fermenter, then use co2 to closed loop transfer the beer into the kegs, then pressurise the kegs individually.
And thus achieve continuous production rather than single batches which tie up all my equipment for weeks, months on end.It seems that all the resources I've accessed with for hobbyists, where cost, time, labour were not really considerations. I'm setting up a commercial style brewery, albeit a very small one, because my time is worth more than any of this equipment and I'm making dollar on cent beer not small quantities of craft beer, which frankly, is a fools errand at small scale.
A
Anon02/20/26, 19:03No.2977601
Brewed my first lager today:
>77.8% Chateau Pilsen
>22.2% Chateau Pale Ale
>30g Northern Brewer (8.6%)
>Saflager W-34/70
>Mashed at 65c for 60mins, 75c for 10, sparge at 78
>OG 1.055, predicted FG 1.009I don't have a keezer or anything for temp control but my cellar is a consistent 14c this time of year, will ferment it there before kegging it and moving it to my unheated garage to lager at around 5c. The only crystal malts I have on hand are carabelge and a chocolate malt that would've been too dark or sweet for the kind of helles lager I was aiming for. Threw in the pale ale just to get the colourAnyone have a favourite lager recipe? I'd love to make a doppelbock but the grain bill might be too much for my all in one machine.
A
Anon02/21/26, 21:34No.2977790
I found this on an old usenet site. Has recipes from the old Internet dating as far back as even 1992. Its on the wayback machine but its in a .zip file and the file is a .faq so I reuploaded it to ghostbin. https://ghostbin.lain.la/paste/rp5do
If you guys find any recipes that interest you definitely share. I'm curious to see some (relatively) ancient recipes get made!
A
Anon02/24/26, 22:02No.2978300
Gonna make 8 gallons of wine in a conical brewer vid related
Roughly 40ish bottles with fresh corks
6 week brew time
No added sugar aside from whatever the fuck is added for store bought cranberry juice or random juices.
Only concern i have is refermentation, aging in the bottle and timeframes. Any advice or places i can get quick math for? I have a hydrometer but i am unsure of the variables.
https://www.youtube.com/watch?v=Lj3E_6amCY8
A
Anon02/25/26, 05:47No.2978372
you mean to tell me i can just buy a cheap ass still online?
A
Anon02/26/26, 06:46No.2978529
is 1 kg of juiced ginger enough for a 20 liter apple cider batch? i'll be adding it to the bottling bucket
A
Anon02/27/26, 10:50No.2978678
I want to do BIAB but I'm wondering whether there's a better option for the mashing vessel than a stock pot on a stovetop for small 5 litre brews?
A
Anon03/04/26, 14:07No.2979495
1st time trying my frozen yeast, seems to work but it is taking his sweet ass time. frozen for ~4-5 months
A
Anon03/04/26, 18:40No.2979511
I hope you guys plan to make your own fuel.
A
Anon03/12/26, 11:55No.2980818
Got the co2 system set up which is a big relief.Had a fermenter do something funny, relative gravity is around 1, but maybe it took UV, oxidised a bit, was kept in the fermenter too long. Possibly unstable temperature.
No signs of bacteria or secondary fermentation.Think it's what you'd call off flavors. Tastes a bit stale. Drinkable but not shelf quality.Also have a barrel of hard lemonade that had a very hard time at the start and a very slow fermentation. It's going better now but there was almost nothing for two days and again I'm worried about oxidisation.Very hard to troubleshoot when you're new because you don't know what's normal and I still don't have any proper institutions. Curse AI, and hipsters who publish coffee table books, read only by people who will never even attempt what they're reading.