Search results

I am considering doing a batch of wine and I was wondering if it mattered if you put white wine into red wine bottles (aka white wine in green bottles)?

I brewed morebeers Fire In The Hole beer and pitched the yeast it got a nice krausen but only for 1 day. After 2 hours the krausen was completely gone and the bubbler hasn't bubbled once in 3 days and it the floating airlock piece is sitting on the bottom like the beer isn't producing ANY CO2.

Later on today I will be bottling a cherry wheat beer that had about 5 oz of Brewing Sugars in the beer + the cherry puree and I was wondering if I still needed to ad the bottling sugar before I bottled it.

So some recipes say let the wort "ferement" for 4 weeks and some say to "ferment" for about 2 weeks. My question is, will I ALWAYS benefit by letting my beer ferment for 4 weeks even if the recipe may call for less time?

So I started a cherry wheat beer with wyeast 1010 and some brewing sugars it started out fine and I went out of town on day 2 and I was gone for about 24 hours when I came back the next morning my airlock had been blown off completely (rubber stopper and all). I quickly put a clean stopper and...

I have yet to find a single website that has all of my homebrewing needs. Any suggestions or advice? I don't want to resort to using multiple sites for one batch of beer but I don't see any other way.

So in my first 2 batches I pitched just one pack of active dry yeast and for my third batch I pitched 3 packs of wyeast 1056. I didn't notice the yeast appearing to be more active than any of the other batches yet there was 3 times the amount. Is this normal?

I just put this one yesterday. 7 lbs Pilsner(light) Malt extract 1 lb American Pale 2-Row malt 4oz Cascade pellets (bittering) 4oz Cascade pellets(aroma) 4oz Cascade whole(dry-hop) Wyeast 1056 Ill be fermenting for 28 days and then bottling and conditioning for 3 weeks.

So I am brewing an Imperial IPA with cascade hops only and I was thinking about adding some grapefruit zest with I dry-hop. I would just throw it in the bag with the hops and let it sit for about 7 days and then it would be removed. Do you think that this will work?

Is 3 packs of Wyeast 1056 to much for an IIPA?

I just got a taste of my first beer which came with my kit and was called a light ale with 6 lbs light malt extract 1.5 oz cascade hops 1/2 lb crystal malt and 1 pack of ale yeast for a 5 gallon batch. I left it in the fermenter for 4 weeks and I tasted after being bottled for 1 week. (I...

As a begining homebrewer I am always looking for words of wisdom. What is the best advice you can give me about brewing(things I should ALWAYS do/remember)?

So I have found a system that works pretty well for easily removing bottle labels. I take the pot with i made the wort in and add the bottles plus water (fill the bottles with water and cover to the tops of the bottles)and boil for about an hour. This process removes all of the residue from the...

So I will be bottling my first batch tomorrow and I just have a few questions... 1) When bottle conditioning what temp should you do that at? 2) Is 4 0z of corn sugar a safe amount?

So I have been looking around at different recipes and notice that some people only ferment for 2 weeks and others for 4 weeks. And then bottle condition for about 3 weeks. Would you still have good tasting beer at 2 weeks or should you always wait 4 weeks?

I want to do a double IPA brewed exclusively with columbus hops and i want around 8% ABV. How much yeast should I use? ALSO how much hops/malt extract/malt is too much for a 5 gallon batch?

What is the easiest way to remove labels from bottles?

So I have put my first batch of beer on ferment and it looks very cloudy, it almost looks like a sandstorm in the bottom half of the carboy. Is this normal? And the "beer" appears to be VERY dark for a "light ale."

So I am new to brewing and I got this kit...KIT Does this inlcude everything that i will need to do this?