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Good morning, everyone. I am brewing an oatmeal stout this week. Everything went well during brewing, cooling, and pitching. I used oxygen and a stone to oxygenate the wort. As my kitchen gets a fair amount of ambient light, I covered the pail with a dark gray towel. It is at full fermentation...

I currently have a rye saison in the ale pale for three weeks. I used Belgian yeast despite my kitchen being a tad cool for it (78 degrees Fahrenheit during the day and 74 at night). Fermentation was slow, but steady, then it appeared to stall. On the advice of my local brew shop, Bitter &...

I have been looking through the numerous threads regarding the use of a hydrometer, and, believe it or not, I am still confused. I brewed a graff and took an original gravity reading. It read 64. I think the correct way to read this is 1.064. I got a final gravity reading at the 8 mark, very...

I've been brewing both beer, hard cider and a very good graff for some time now. After following recipes strictly, I began to experiment. I heated a gallon of decent quality supermarket apple juice, added half a pound of honey, some shaved fresh ginger, and three chai teabags. The smell was...

I bought a packet of dry Nottingham ale yeast before hurricane Sandy hit here in Hoboken, NJ. I put it in my fridge hoping to use it within the next few days. The hurricane hit, we lost power and the fridge went warm. The yeast stayed dry (unlike my kitchen, bathroom and bedroom), and then...

I have been reading all the posts here about pectin enzyme, and it's clear to me that it has to be used BEFORE fermentation begins. Generally, you use it about an hour before pitching. However, I now want to add some peaches to my five gallon batch of hard cider in a secondary fermenter. This...

Okay, clearly I've been left home alone too long. This weekend I started an experimental one gallon batch of hard cider, a two-gallon batch of Chamomile blond ale, and then I had half a packet of yeast left over that I didn't want to just throw out. After doing a bit of reading, and still...

Hi, everyone! I am a bit confused here. I have been told that I can either make a sweet, still hard cider by halting fermentation and back-sweetening, or I can make a sparkling dry cider by bottling with priming sugar. I'm told that you cant make a sweet AND sparkling cider. My question is this...

Hello, everybody I have been brewing beer for a little while now, and realized that I could use my beer brewing gear to make hard cider. I have been searching the forums, and the videos in an effort to not ask questions that have already been responded to, but I do have a question about...

I was all set to brew a batch of chestnut brown ale this weekend, but my timing is very poor as chestnuts are WAY out of season. Does anyone know if there is another nut that would be good to use? I know some nuts are too fatty and will cause problems in the fermentation. I was also thinking...