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Let's say that I brewed a beer and used way, way too much malt extract and way, way too little water. Let's say I even threw in 2 yeast packages because the starting gravity was so far off (above 1.1). And let's say that I tasted the beer two weeks later, and it basically tastes like 10% abv +...

Hi all, I'm doing some basic research into what it would take, the absolutely bare-minimum, to legally sell my home brew in Illinois/Chicago-area. I understand that I will need some equivalent of a brewer's license. And Illinois recently passed a bill that allows some level of...

Hypothetically, if a new brewer was working on their first batch, and they had a recipe that was for 5 gallons and they actually used the wrong container to measure out volume and ended up brewing a 5 gal recipe with only ~3-3.5 gallons of water... What exactly would happen...? To the flavor...

Hey guys, been brewing about a moth now. I just realized I should probably have something to open for the 4th of July. Is it realistic to turn around a beer that quick and have it actually taste pretty good? I've got some beer that should be ready to pop open around the 4th, so I'm not...

I bottled about a week ago and threw most of my beer in the fridge right away. I've now read that it should take 3 weeks at room temp to carbonate. Will it take longer since I've put everything in the fridge?

I can't quite describe what I am experiencing, but I get what I can only describe as a "gamey" flavor in the after-taste of my first batch. 1056 yeast + citra hops, pitched at 72 degrees and left in primary fermentation until a few days ago. I've sampled the brew a few times when taking my...

I have a 5 gallon recipe that is currently fermenting in a 6.5 gallon bucket. It's about 10 days into the process and I think fermentation has about stopped. I'm going go rack to secondary (6.5 gallon carboy's) for dry-hopping and so I can re-use the bucket in my next batch.. My recipe is...

My first batch is about 8 days old now, and it seems like it's moving along very well. I'm going to keep it in my main fermentor for another 6-13 days before bottling. My last gravity reading from a few days ago was around 1.015 ... the only problem is that I missed one totally critical step...

Hey guys I've got a quick question for you. I pitched my yeast at 5 AM on Monday and it's been steady at 72° inside the fermenter ever since. It's 67° in the air here. I'm brewing an IPA and I have 1056 wyeast which suggests a temperature range of 60° to 72°. So I'm right on the threshold, it...

Hello from Chicago! Just brewed my first batch ever on Sunday (citra-hop IPA, hopefully) :mug:. Been wanting to get into this for a long time and this place seems like an awesome source of knowledge. My beer just started fermenting yesterday afternoon and I'm already excited to get another batch...

I think I probably messed up on my first brew attempt last night. I ran out of ice when chilling the wort so my ice bath was very ineffectual. (I'll be buying one of those cheap wort chillers for my next batch.) I was very impatient in waiting for the temperature to fall so I could pitch the...