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As my friend and I were brewing our Holiday Ale this weekend I was watching it boil and wondered "Why do we boil for a hour" aside from the obvious, to kill the bacteria (would seem that the bacteria would not live much past a few min.) Why? I know there is more to this. I have seen the 20 min...

Leaving NE in a few min. any good places that you love there?

I made my first yeast starter batch last night. I used 2 cups water 1/2 cup light dme boiled for 10 min cooled to 70 then pitched a packet of dry yeast. this morring I kinda expected something more than I have, it is the same has it was last night what should I be looking for??

does anyone know of a place I can have my beer sent to to be tasted and mabey tell me whats wrong?

this is most likely a newb ? but I have a Partial Mash Traditional Stout I have had in the fermentation tank for 11 weeks I am going to keg it this week and want to know any advantages or disadvantages there will be to letting it sit this long also how much longer would you leave it in the keg...

I made a Irish Red Ale it seemed to go pretty well this was my 2 PM I may have rushed the fermentation a little but it was in for 2 weeks (I was having a party and wanted this done a little sooner) The only thing I had done different was that I had bought a new filtration system and I did...

I just received my new refractometer and I thought that it would have a gravity reading on one side and a Brix % on the other. it just has Brix % what is a easy way to convert my Brix % to a gravity reading? Thank You Matt