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I may be alone in this. I haven't had one drink in over a month. I don't drink when I get stressed. How long have you gone without drinking because of stress or something else?

I'm thinking about making grapefruit beer. The idea is to make a light pale ale with safe ale number 5. After primary I plan the grapefruit addition, but I'm not sure if I need to let a second fermentation happen, or if I make the addition and bottle right away. Any suggestions?

So I bottles a dark beer og 1.047 ft 1.011. It's carded for a week. And tastes like green apples. Needs time. Question: How long have you waited for the young beer green apple taste to go away?

I am fermenting a dark honey oatmeal. I pitched red star dry wine yeast instead of a Brewers yeast. It's been 48 hours. I now have fermentation with no real krausen. Is this how wine yeasts act, or am o missing something?

So I brewed a beer with malt extract, caramel, and goldlings. I tested it and dry hopped it with Mellinium, because it was too sweet for my taste. Right at bottling it was much better. Now its been a couple weeks and it is crabbed great, plus cold conditioned. It's back to turn your face inside...

I have a beer in a fridge at between 35 and 40 F right now until tomorrow when I bottle. I'm doing this because threads on HBT tell me the clarity of the beer will increase as the beer is chilled to 35 F for a few days. I was wondering if my conjecture on this phenomenon was correct, or if...

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Hey all, I have a brew in the primary fermenting with us-05. I have heard this strain takes a while to finish. There has been a krausen ring in the fermentor for 5 days now, and there is still a raft of bubbles on top. The temp is between 65-68F. It has been eight days since fermentation...

It's a small batch 2.5 gal, in a Mr Beer fermenter, and to try to prevent beersplossion I have put the lid on without tightening it, thinking less pressure less force. Any thoughts, thanks and cheers.