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When storing yeast for long periods of time, where do I store it. A refrigerator, basement? What temperature? I ordered a couple packets from Midwest and just received them in the mail. So I was wondering how i should go about storing them. Looking for a little help.

Anyone have a Samuel Adams Boston Lager clone Recipe for Extract brewing?

I've read some forums about guys using Oxi Clean instead of PBW for cleaning their equipment. Is that true? If so, did I purchase the right stuff. Picture is below. Also, this does not sanitize equipment just cleans. Correct? And how much much Oxi Clean do I use per 1 Gallon? Looking for...

Does Cold Crashing cider work for clearing the cider like I would do with beer?

If I were to make a 1 gallon batch of cider instead of a 5 gallon batch recipe which asks for 6 grams of yeast. How much yeast would I add to the 1 gallon batch? 1 or 2 grams?

Just bought two carboys today from an old homebrewer. They are both 6 gallons. If I do any secondary fermentations will these carboys be fine on a 5 gallons batch. I'm worried once I rack from the primary to secondary there will only be 4 1/2 gallons which leaves a 1 1/2 gallon head space...

What is the advantage of doing a full boil vs. a partial boil ( 3 gallons) then adding water. Any big difference in beer quality?

My first career brew is Irish Red Ale and it's ready to drink. My wife and I were really impressed with the taste and cleanness of the beer. We both feel it was a bit cloudy though. Any reasons for cloudy? Any ways to fix or prevent cloudy beer?

Question, I have a 5 Gallon batch of Autumn Amber Ale in a Primary fermenter. After 2 weeks I want to bottle but I was going to put 2 gallons in a secondary fermenter to experiment with some added ingredients like Lemon Zest. If I put 2 gallons of beer in a 6.5 gallon bucket to ferment...

If I were to add something like Lemon Zest or Oak Chips to my secondary fermentation, how much would I add to a 5 gallon batch? Also, how do I add it? Do I put the ingredient in the secondary bucket or carboy first then siphon the primary in? Or do I add the ingredient on top after siphoning the...

If I'm making a regular batch of Homebrew, let's say an Irish red ale. Would it hurt to add extra yeast in the primary fermenter? What would change from 1 pack to 2 packs? Would it hurt or help to add more or less? If adding 2 packs would the fermentation time be shorter? This is dry yeast...

Can anyone share any Mike's Hard or Smirnoff Recipes. Im looking to impress some friends that don't drink beer with some Mike's Hard or Smirnoff Homebrew.

When can you start getting creative by adding other ingredients to your secondary fermentation, like oak chips, lemon zest, fruit, and etc. I'm extremely new and only on my second career batch. Am I ahead of myself? If not what types of beers are flexible with added ingredients such as oak...

If I only have one fermenting bucket and I want to do a secondary ferment. Could I use my bottling bucket which has a plastic drain valve? I did order another fermenter, but won't get it for a other week. Also, does everyone use a carboy for secondary fermentation or could I use another...

This is my first brew and my first gravity reading. I need some help. I'm brewing Irish Red Ale and had it fermenting for 12 days now. I took my first gravity reading today and results are: 1.020 gravity, 2.4% alcohol, 5 balling percent sugar. My alcohol level seems low. What should I do...

After my wort cooled I added the yeast. But instead of just sprinkling it on top I thoroughly mixed it in the wort by pouring the wort back and forth from two sanitized buckets. Should I have not done this? Do I have a problem? I hope the beer will be fine. The airlock was active for the...

While making my first batch, the directions said to make my wort 3 gallons. After my boil it said to chill the wort down to 80 degrees before pinching. This can be accomplished by adding 2 gallons of cold water to my wort to make a 5 gallon batch. Is this normal? I was so paranoid to add cold...

If I do my secondary fermentation in a 6 gallon plastic bucket made for primary fermentation instead of a carboy or a better bottle. Will that work?

If the directions say ferment for 2 weeks and I ferment for 4 weeks. Does that hurt the beer?

I hear about guys testing the alcohol level during the fermentation process. Does this hurt the beer by opening and closing the primary fermenter or carboy? Doesn't it let oxygen in to contaminate the beer? How many times can you open the fermenter during the fermenting process? I'm very new...