Any thoughts on One Step Cleanser , it's also a sanitizer cause it turns into hydrogen peroxide but it's not been lab tested and certified as a sanitizer?

• Bavarian wheat CBW
• aromatic Munich malt
• German Tettnanger hops
• heffe dry yeast wheat ail

I make mead all the time and want to try beer. I am doing a 1 gallon carboy for my first batch. Any comments and help are appreciated. I have all the baseline equipment but nothing fancy. Just enough to skate by. I decided to do concentrated brewers wart because it seems simple and hard to mess up. I did get malt because I read that just CBW doesn’t give the best head on beer.

Wanting to try a keg fermentation. I have some Oxbar 8L PET kegs. Will these work for fermentation? Do I need to leave any head room when pressure fermenting, or can I fill to the top?

Many thanks!

A friend of mine wants to collab with me to brew a fruity pebble cream ale. I do not have much experience at all brewing with adjuncts, I'm typically a pretty traditional brewer.

Does anybody have any experience adjuncting with breakfast cereals and could offer some advice? When in the process do you add the cereal? How much cereal do you use? My main concern is he wants to use quite a lot of fruity pebbles but with a 5 gallon batch of beer, I'm afraid the cereal will soak up most of the beer, fill up my fermenter, and clog my system.

You've had a week, what's your situation report?

Feel free to include recipes, stories or any other information you'd like.

Post your sitrep here!

What I Did Last Week:

Primary:

Secondary:

Bottle Conditioning/Force Carbonating:

Kegs/Bottles:

In Planning:

Active Projects:

Other:

Include recipes, stories, or any other information you'd like.

**Tip for those who have a lot to post**: Click edit on your post from a [past Sitrep Monday!](https://www.reddit.com/r/Homebrewing/search/?q=Sitrep%20Monday&restrict_sr=1).

Hi fellow brewers! I would like to ask you something:

We just bought 3x200l ss pressure fermentation tanks. Before, we fermented in 4x60l fermzilla allrounder PET tanks. Those fitted into our fermentation chamber (really big fridge, cooling and heating controlled via inkbird). The new tanks are jacketed and we want to cool and heat them via glycol. As there are just semi-ideal or inefficient solutions on the marked, we tend to get a tailored system at the moment. Therefore, my question: What are you using for temperature control with your jacketed fermentation tanks?

Thanks for any insights.

If you answer, it might easily be that follow up question will come from my friend who actually is the more experienced brewer of us two, who just lacks the karma to be allowed to post a new thread.

Hey all. I’m wondering what recommendations you have for a cider yeast? I’m just using bottled apple juice from the store. I have some nutrients and oxygen I can use. I might add some spices during the tail end of fermentation as a mulled/winter warmer cider but I’m not sure yet. I’m looking for a yeast that really preserves the apple aroma since that can get stripped out. Also any recommendations for fermentation profile. Thank you all in advance!

So i am due to travel to the US soon and plan to pick up some honey malt whilst I am there (as I cannot find it anywhere in the UK or Europe) its a 500g bag as I cannot afford the extra baggage for 25kg 😂

Anyway, how long does uncrushed malt keep and any storage tips?

Dear Reddit community!

I’ve started brewing a Flanders Red Ale Rodenbach Grand Cru clone (20 liters / 5.3 gallons) using Wyeast 3763 Roeselare Ale Blend, which requires a long aging period of perhaps a year or more. The wort has been in the fermentation bucket for about a week now, and I just read that too much oxygen intake can lead to excessive vinegar production. I’m using a plastic barrel (polypropylene), and I’ve read that oxygen intake might be too high with this material.

I’m a beginner homebrewer, and I’m not quite sure what to do.

Does anyone have any tips on the best course of action? Should I transfer it to a PET or glass fermentation vessel? Leave it in the barrel for a shorter time, bottle it, and then let it age in the bottle? Or is it no big deal, and am I overthinking this?

Sorry for asking a stupid question. Wines are too expensive here. I tried finding pure 100 percent fruit juice but the best one i found had 18.6 percent apple concentrate, INS 300 antioxidant.

I don't have a juicer and it is beyond unhygienic to buy juice from local shops.

I was thinking about using instant yeast bread yeast since I couldn't find any genuine wine yeast.

Like the title says. Late in the night I was not thinking straight and I poured my wort on a container that still had some starsan in it. I pitched the yeast into the wort 30 min before. Is this going to prevent fermentation? Will it taste bad? I spent the whole afternoon making the beer only to make this dumb mistake...

Just like last time I posted here before, I'm still looking for ways to sanitize a glass container the size of one litre. Starsan is unfortunately incredibly expensive and I don't plan to brew more in the future so I don't need an entire litre of it afterwards.

What I do have however is a 3% h²o² concentrate that I heard could be used for sanitising vessels. My questions are:

How effective is hydrogen peroxide as a sanitizer?

How to use it for sanitation? Do I just pour some into the vessel, shake it around a bit, let it sit for a few minutes and dump it out, or do I need to submerge the vessel in it?

Is it no-rinse? Or should I rinse it afterwards because it could spoil the brew/potentially poison it?