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Hi, terribly new to the sport of wine making. I purchased some Prem. Cab grapes over the weekend and have gotten to point of pitching yeast. I'm following my LHBS printout and have a question about press runnings and topping off the carboy. So.. 1) I understand the concept of free runnings...

Maybe there's a tried and true solution to a over carbed, kegged beer. I've tried turning off the bottle but still get nothing but foam. Is there any solution?

From under the trellis. Man they sure do give some great shade. To bad they gotta go! Goldings Northern Brewer which were picked this afternoon. I'll get maybe 2 ounces after drying Brewers Gold tied in with a grape. Thats gonna suck to harvest The Cascade harvest...

I read some recipes that say to add extract and boil for 60 minutes then others that say to add at 15 just for sanitation. What are the pro's and cons of when extract is added. I've always done my additions in the beginning but have noticed that for the recipes that call for larger amounts of...

This might sound like a newb question but I brewed my first wheat and am ready to put in into the secondary. Does it need to be shaken prior to going in or is the yeast staying in suspension? Wyeast 3638 was used if that makes a difference.

Albertsons in Colorado are having Old Orchard frozen concentrate on sale 10 for $10. If I believe correctly that would be 5 gallons for of 100% natural Apple Juice for $10 :mug: http://www.oldorchardjuice.com/juices/12oz/12_100app.htm

What are the pros and cons if any to creating a 10 gallon batch from a 4-5 gallon boil?

I have a legally obtained Miller Sanke that I'm turning into a keggle. It does not have the spring clip like the rest of the Sankes do but does have the "stubs?" and seems to just unscrew. The problem is I cant get it to turn. Pressure has been let off. Has anyone else seen this and what am I...

After searching threads I can't seem to find the answer to this. Is there an advantage to rehydrating dry yeast even if the package says to just sprinkle on top of wort? We're brewing a hop bomb this weekend and couldn't get the correct yeast (don't ask). I've seen some threads (Ed Wort in...

I've recently noticed that some of my brews seem , hope this the right word, thin. They lack body or mouthfeel and just seem thin. Is this a byproduct of extract brewing? Are there specialty grains that can overcome this? Please give me some ideas.

I found a commercial brew that I am euphoric about and asked for the recipe. The brewery is down the road from me. So I was given the recipe but it's designed for a 15bbl system. I only brew 5 gallons at a time. I worked at the brewery for a day to get this and had to promise not to pass it...