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I put together a Brown Ale. The first night in the Fermenter, hops plugged my blow-off-tube and sent half of my one gallon batch all over the floor (my wife was not impressed). I was asleep when this happened and only noticed it the following morning (or should I say smelled). I cleaned the...

I have made a Scottish Ale and substituted hops for heather tips. I used 1.5 cups of heather tips during the boil and another 1/2 cup as a hop back. I have allowed the beer to carbonate for 3 weeks in the bottle so far and have found that the carbonation level is very low, almost non existent...

I have just opened my first bottle of Cherry Kriek last night. The first thing that I noticed is that the carbonation was way down. I am making 1 gallon, all-grain batches, including this Kriek, and have been using the same amount of bottling sugar for all my batches (Oatmeal Stout, Porter...

I have been racking my brain and trying to think of a means of by-passing bottling and being able to serve directly out of my carboy without kegs or co2. Does anyone have ideas? The idea of adding a hand pump system is as far as I have considered but I am concerned about air being introduced...

Here is a situation that I now have encountered twice while brewing 1 gallon, all-grain batches. I have been finding that every all-grain batch has, so far, started visibly fermenting within an hour of entering the fermenter (compared to 3-6hrs for the partial grain recipes) and two of them so...

Hey Everyone, My father has been using 35% hydrogen peroxide for a long time to sanitize his equipment. I just purchased my fist 1 litre bottle of 35% and am finding all sorts of conflicting info as to how strong or weak the solution should be to properly sanitize ( any where from 0.01-3%)...

I just put together my first all-grain, 1 gallon batch. It is an Oatmeal Stout. I made a mistake and pitched my yeast at 62 degrees believing the reading to be at 32 degrees. I figured this out when I watched my yeast fall to the bottom of the glass dish with a cup of wort in it to hydrate...

With all of that excellent information being put out there, what is the by-product of not fermenting long enough? What I have read so far is that beer bottled to soon before fermenting has completed will continue to do so in the bottles causing bottle bombs. All of the grain recipes that I have...

Hello Everyone, I am preparing to leave on a sail next week (Mon, 27th). I want to put together a batch to ferment in the carboy while I am gone and bottle uppon returning. The sail is to take about 2 weeks but, may be shorter or longer. Both of the exsisting batches (Irish Pub Stout...

I put an Oatmeal Stout into the fermenter and feel that it is about ready for bottling. I have noticed a good amount of yeast stuck to the sides of the fermenter from where the yeast foam deposited it. Will the batch have had enough yeast without the yeast stuck to the sides of the fermenter...

I opened up my first Irish Stout Pub Draught on the 10th day after bottling. The bottle gave bit of a hiss when popping the top but found the first pour to be a bit flat. The beer tastes right and has alcohol but seemed to have a slight sweetness about it. It tastes like bitters that I have had...

I opened up my first Irish Stout Pub Draught on the 10th day after bottling. The bottle gave bit of a hiss when popping the top but found the first pour to be a bit flat. The beer tastes right and has alcohol but seemed to have a slight sweetness about it. It tastes like bitters that I have had...

Quote: Originally Posted by permo #1 lesson for a newer brewer is patience. I think starting out I would have been best served to pitch the yeast and put the fermenter away without checking for 3 weeks. 9999 times out 10000 after 3 weeks of being left alone you will have awesome beer...