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So, I'm getting ready to keg my first batch (5 gallons). I have no idea how much priming I should use. Does anyone know how much I should use?

I personally love citrus flavor and I really want to use more of it in my beer. Is there a right way to use lime/lemon/grapefruit juice in the brewing process? I'm thinking of doing a lime cider and I'm really not sure how to go about doing that. Any advice would be helpful.

So, I can't get a straight answer as to what (if any) is the difference between Zeus and Columbus hops. As far as I KNEW, they were exactly the same thing, but now I'm hearing that they are two different (but similar) varieties. Does anyone have anything to add? I'm trying to recreate a beer...

I recently bought one of those bottle washers that you connect to your faucet and it shoots a jet stream of water into the bottle. The jet of water is supposed to wash away all the dirty stuff, but am I still supposed to use soap and a bottle brush before sanitizing?

Is there any harm in pitching your yeast into wort that is low in temperature (say 40 degrees Fahrenheit)? I added my wort to ice to cool it down quickly and I'm wondering if there's going to be a problem.

So, I brewed up a peanut butter beer about a month ago and I'm getting ready to bottle pretty soon. I did 2.5 gallons and it's currently sitting in my 6 gallon glass carboy and I've noticed a 1/3 inch thick layer of oil sitting at the top. In case you're wondering, I went through the whole...

I recently got one of those 5 liter pony kegs (like Heineken and Spaten and a quite a few beers sell) of Widmer Hefeweizen. I soon had the idea of trying to bottle one of my own beers in one (or possibly more) of these babies. With a little effort you can pop off the top/tab and could definitely...

I recently got one of those 5 liter pony kegs (like Heineken and Spaten and a quite a few beers sell) of Widmer Hefeweizen. I soon had the idea of trying to bottle one of my own beers in one (or possibly more) of these babies. With a little effort you can pop off the top/tab and could...

I'm trying to get some ideas on how to reduce the amount of trub that I end up with in my beers. As of now, I just pour the wort through a strainer after being chilled, and then I pour the fermented wort through a strainer again just before bottling. The sediment isn't typically much of a...

I'm very confused by some original gravities that I have been getting. Basically, I have 3 batches (different recipes) that I am referring to, but the only fermentable sugars that I have added are wheat LME and honey. 1st: 8 lbs. LME. OG=1.044 2nd: 8 lbs. LME. & 2.5 lbs. honey. OG=1.048...

I think that most people would agree that draft beer is noticeably better than bottled. Is it the same for homebrew? I have almost 10 batches under my belt and I'm thinking about getting into kegging. I'm wondering if the taste difference alone is worth the investment (not to mention the time...

So, I brewed up a batch of beer 10 days ago (my 9th batch), and there is a layer of kraeusen on top (1/2 to 1 inches thick) that's been there for at least a week. Maybe I just never noticed it on any of my other batches, but this is the first one that I've seen have such a thick layer on top...

I'm a little baffled by this whole layering process for black & tans. The guinness goes on top and floats because it is less dense than the pale ale (I get that part, but have never successfully layered). Supposedly, guinness extra stout doesn't work, but I've heard that draught & extra stout...

How long can you keep hops in the freezer without any negative results?

Most of the dry yeasts that I've been using say that they're directly pitchable. Still, I've been going through the hydrating process just to be careful. Has anyone tried sprinkling the yeast directly onto the wort? It sounds so much easier, but somehow it just doesn't sound right. :tank:

So, I have a batch of beer in my secondary fermenter and I added extra hops to it during the transfer. It suddenly hit me that I have no idea how I'm supposed to go about getting the hops out of the carboy when I transfer the beer out of it (It's my first time dry-hopping). I have a week or...

Can anyone tell me what results from boiling your wort for different amounts of time (exa. 60 min. vs. 80 min. boil)? Also, is it at all possible to use wine yeast to ferment more of the sugars of a high gravity beer? If so, do you hydrate and pitch it the same way? And can you pitch it in...

I'm kinda new to brewing (this is my 7th batch) and I'm still learning quite a bit. I brewed up an amber about 4 days ago (1.074 OG) and it started bubbling away after about 16 hours or so. I went to check it yesterday (3 days in) and the airlock had completely stopped. I thought that maybe...