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Hey everyone, I brewed a Dark Strong ale on June 26th, switched to secondary July 10th. O.G was 1.107; F.G. 1.027. Going to pitch yeast to ensure carbonation but not sure how much. I used Wyeast 1214. Should I use the same strain, use some US-05? Any help is greatly appreciated.

I'm pretty sure it's not but I'd thought I should ask anyway. Never had this happen to any of the batches I've made. (I'm one of those super sanitary homebrewers)

I've just moved from the land of extract brewing and know I should learn more about the type of water to use. I've always went to the store and bought 6 gallons of Deer Parm, but was wondering if this was best for flavor ( I dont mind paying the money) or should I be doing something else?

Hey guys, Making a Pumpkin Saison and need your help. I planned on a 5G batch (3G boil); and have whole cinnamon sticks with ground all spice, ground clove, and ground ginger...just have no idea how much to use of each. I'm using 3 cans of organic pumpkin but really not trying to make this...

Hey everyone, Does anyone know how long I should put this thing in a secondary for? O.G. = 1.107 used wyeast 1214.

Hey everyone. When using the Belgian corks instead of caps does it take longer to carbonate or something? Last time I did this bottling method I had to really yank out the corks and the beer was a little flat. It was a tripel and I used about 5oz of priming sugar. Is that normal for homebrew or...

These were new bottles soaked in star san caps included. Even so, half the batch is infected, gushed when opened film at the neck of the bottle, and the other half is mostly fine no film with no gushing. No idea what to do now, how do I save the gushers? Can I even? AND HOW COULD THIS HAPPEN?!

How much did you use for a 5 gallon batch? I'm making a saison and wanted to add the flowers to secondary.

Hey everybody, I'm making a Saison for my wedding and wanted to use some spices but don't know how much to use. I have fresh corriander seeds (uncrushed) fresh cardamom, and bitter Orange peel; which I hear all 3 go great together especially in a Saison. I don't want to over spice it but I want...

How long should a yeast starter go for? I know its at least 12 hours but I'm brewing on Thursday (its Monday night) also, Should it be left at room temp or sit in the fridge? Thanks everyone!

Can I use another bottling bucket as a secondary fermenter instead of a carboy?

I spent all night making a classic rauchbier, after 2 am It seemed like it took forever to cool down the wort. Anyway, I pitched the yeast and totally forgot to take the OG. I took it right afterwards (literally right after I pitched, and it came in at like 1.070..... needless to say I'm not...