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So my Honey Oat stout is doing great. It had a SG of 1.070 and I racked it to a secondary today after almost 4 weeks the gravity was astonishingly 1.015!! So my original plan was to leave it in the secondary for a month then let it set in bottles for a month. Does anything really magical...

Ok, so I bottled my oktoberfest tonight and I have a decent windsor yeast cake at the bottle of my secondary. My oatmeal stout has been in the primary for 2 weeks. It is a higher gravity beer 1.070 SG, so would it be okay and beneficial to siphon my stout on this yeast cake now or just let it...

So my honey oat stout I need a starter. Instead of making a starter in a wine bottle, can I just make my starter in my 6.5 gallon carboy then just dump my wort on top of the yeast?

Hey all, I'm doing a honey oat stout that requires like 3.75 lbs of honey. Would regular honey that you buy at the grocery store do just fine or should I go to a brew store for it?

Alright, I feel dumb, I know this has been asked before but I couldn't find it. I have a white labs Irish ale yeast (liquid). I'm gonna do a honey oat stout. The listed SG is around 1.090 so I think a starter is in order due to the high gravity.... How do I do it? Also, my Oktoberfest...

So I first did an amber ale SG .052 and it ended at .020 even after rousing the yeast and warming the temp and so forth. 2nd I am doing an Oktoberfest with an SG of .049 and it is stopped at .020 after 2 weeks. I roused the yeast yesterday but it's kinda suspicious that both brews stopped...

Hello, this would be my 3rd batch and I've heard there is a lot of benefit to letting big beers age a long time in carboys. So here is the recipe, just wondering how long you would let that sit in the primary and then secondary.

First brew has been in the bottle for about 6 days, and being the anxious noob I am, I put one in the fridge and gave it an ol' try. It was very green still but what surprised me the most is that it was legitimately carbonated! A tad under carbed but I wouldn't think anything of it if it were...

Second batch I'm starting a Oktoberfest. Usually I don't have too much trouble with temp control in my primary or secondary due to good A/C set at 68-70 degrees. I made the brew yesterday and put it in a primary and today after work I checked it and it was a staggering 79 degrees! Well, I...

So my bud wanted to use my equipment to brew one batch of beer to see if he liked it. When he got done he cleaned my ale pale, siphon tube, autosiphon, and bottle filler all with clorox bleach solution and he let it soak in that for probably 3 days. The siphon tubing is now very very cloudy...

I was asked this question and I don't know the answer but this sounds like an intriguing brew so I wanted some input. I have a couple Mr Beer kit beers and I'm thinking of making one w/a pepper snap to it. Would it be best to add a couple jalapenos to the boil (not sure at what point)...

I like to give my business to the local economy but my LHBS only has these yeasts. I've heard mutons sucks.... alot. I didn't have much luck with coopers... so any advice on getting quality yeasts? Would making a starter with mutons help?

Would there be any disadvantage to letting the cleaned carboys soak with starsan in them for a week or so? Wouldn't it just keep it clean and kill any bad bugs without causing any harmful effects to the beer when you decide to rack to it?

So I know top fermenting vs bottom fermenting and the temperature difference but what is the difference in lagering vs fermenting? What does a lager bring to the table that an ale cannot and vice versa?

So I'm trying to keep my beer in a dark environment (in a closet and it's wearing a black t shirt) but florescent lights are shining in the room all day so whenever I check the beer to take a hydrometer reading the light gets to the beer. Is florescent lights worse, same, or easier on the beer...

So, I'm actually starting to think about waiting to brew my next batch until my first is completed and I can drink some so I get a feeling for what it is like and if I would like to do anything different. Having said this, my brew, which was started on June 6th, simple amber ale made with amber...

It started at a 1.052 and now for 3 days straight it read a 1.020. I know that seems a bit on the high side. Tomorrow I'll try reading from the carboy again. For the past 3 readings I have been doing a satellite fermentation check on it. I guess I'll see how accurate it is by tomorrow. But if...

So, true, I am only a week into my first brew but I want to start my second one when I rack my first to my secondary. So, I know everyone has there own taste and flavor but I want some input. So, my first brew was a simple amber ale that consisted of LME and Cascade hops. Sounds kinda bla...

So, I might have made an error by stirring in the yeast when I pitched it as well as not properly aerating the wort but ten hours after I added the yeast it started bubbling at a decent rate, about a bubble every second or two. This was on Sat. morning. Today it has slowed down drastically...

So I heard about this technique where you put enough fermenting beer into a beer bottle in the same environment as your primary and then you use the beer in the bottle to measure the OG vs pulling brew out of your primary every time. Does this technique work?