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So I brewed the AHS sweet stout about 4 weeks ago and used 12 grams of Munton's dry yeast (OG-1.60). The batch fermented at a pretty constant temp of 65 degrees (stick on thermometer said 66)....and after 4 days it showed 1.30 (target is 1.22). I then checked again a week later, and still...

Did the bottling today of my first brew. Used the siphon to transfer from the glass carboy to the bottling bucket but there was a ton of sediment in the bottom of the carboy....I tried to tilt the carboy to the side so that I could get the last 3/4 of a gallon out but that just aggravated the...

For the first brew I did a True Brew Canadian Ale kit (Muntons dry yeast)....pitched the yeast at 75 degrees...been fermenting between 64-66 degrees. Bubbled like crazy for 48 hours then basically stopped. OG came in right where it was suppose to (1.43) but I checked the final gravity a week...

Got started with a True Brew Canadian Ale kit and for the 2nd brew I want to do a stout and just want the ease of it in kit form. My preference on taste: I like Guiness but I want something that is slightly less filling (if at all possible!) and slightly less bitter. I LOVE Sam Adams Cream...

Well between the equipment kit my fiance bought me, the "Joy of Home Brewing" Book (the beginners section), and the True-Brew ingredient kit for Canadian ale, there seems to be alot of conflicting information. So here is a few questions I have so I make sure I can do this right the first time...