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So I have gotten it in my head that this might be a good idea and I was wondering if someone to talking me out of it. So I just had Sam Adam's White Christmas which has cinnamon and nutmeg. It is basically a white ale. I was wondering if I brewed a white ale with apple cider instead of water...

How do you know when your mead is done fermenting? Is it when it clears? Is it when it is done bubbling? Is it when it reaches a certain specific gravity? How do you know that fermentation hasn't just stalled?

How do you know when your beer is done fermenting? Is it when it clears? Is it when it is done bubbling? Is it when it reaches a certain specific gravity? How do you know that fermentation hasn't just stalled?

So beer brewing is fun and its nice to have some variety. After I make my 5 gallons of whatever, how long can I save it in a bottle before it goes bad. The bottles don't come with a magic drink by date stamped on them.

So I have brewed mead a couple of times, once plain and once with prickly pear. It took a year for it to be ready to ferment. I am hoping to have a batch bottled and ready to drink by Thanksgiving. Are there any quick brew recipes? I guess if I had a choice, I'd like it to be good...

So I am somewhat of a novice and with beer, I am only used to doing a partial mash. Besides cost, is there any benefit to mashing your own malts? It definitely takes more time. Also, if I am making a 6 gallon brew, I usually mash with 2.5 gallons, and then dump 0.5 gallons of water on my mash...

So I did a partial mash for my ale. My final product had a specific gravity of 1.101 at 60 degrees Fahrenheit. My last brew was on the light side, so I didn't know if this was better.

So I have dabbled in brewing using other people's equipment. I finally have a job where I can afford the equipment and a house that I can store my brews. My favorite beers are lambics and it was my motivation for buying my own brew kit. So naturally my first recipe I tried was a Lambic...