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So what is everyone brewing today? I am making a 10 gallon batch of an English Brown. I doughed in around 8:45 this morning. Life is good!

Being new to kegging, I am trying to purchase some parts (Liquid Ball Lock disconnect) for my Corny keg, but am not sure how to tell what type of keg I have (Type A, Type B, Type C, etc). Looking at the keg, I didn't see any identification markings that indicate the type. Is there a stardard...

I made a batch of apple wine and a batch of hard cider in September. The wine turned out great and is now aging. The cider, on the other hand, didn't turn out so great. The recipe I used for the cider is below: -6 gallons of fresh pressed cider. -White labs 'English Cider Yeast' -Juice from 1...

I am going to be bottling my Cider in the next few days. My plan is to sweeten the cider with some of the extra cider I saved. The extra cider has been frozen since September and recently thawed in the refeigerator. Last night I added campden tablets to the actual "Hard Cider" to stabilize, and...

I have a batch of cider this will be finished soon. I wanted to sweeten with some apple juice I saved, but I also wanted to carb it. Most of the threads I have came across are doing one or the other. So my question is: is it possible to sweeten with apple juice and bottle carb? If it is...

I am making the following recipe for Apple Wine: 5 Gallon Fresh pressed apple juice 5lbs cane sugar Lalvin EC-1118 OG 1.085 I pitched the yeast on September 21st and have had a real vigorous fermentation so far. My question is: When do you normally move to the Secondary? My recipe says...

I am attempting my first Cider and have some questions about how to sweeten without creating bottle bombs. My recipe is pretty simple: 6 gallons of Fresh pressed apple juice, 6 cups of sugar, Fresh squeezed lemon juice, and White Labs English Cider Yeast. Yesterday I squeezed the apples and...

Last night I bottled 5 gallons of BM’s Loon Lake Smoked Porter and realized that I finished quicker than normal. Bottling is easily my least favorite part of the brewing process, so I really try to go as fast as possible. Kegging would be really nice, but I currently have other beer related...

My boil pot is a 4 gallon stainless steel pot. Normally I do a 3.5 gallon boil and top it off to 5 gallons once it hits the fermentor. To prepare my priming solution I normally boil the corn sugar (usually around 1 cup) for about 10 min. Once the sugar is dissolved I put ½ of the solution into...

I will be bottling my most current batch (Scottish Export) of brew later this week and was thinking of using some 2 liter bottles. The 2 liters contained “Diet Coke” and “Diet Pepsi”. I haven’t decided if I should risk it. So my question is: Has anyone had good/bad...

:off: This is a dumb question, but....What in the heck does SWMBO stand for? From what I can gather everyone is using this to refer to their spouse in this forum.

My beer had been in the secondary for about 2 weeks and I decided to bottle today. After I transferred to the bottling bucket I took the final gravity reading which was 1.022 (should have been between 1.012 and 1.015). Today was my only day available to bottle for the next 2 weeks so I decided...

I have only used dry yeast so far and have had good results. It seems like everyone uses liquid yeast. Why is liquid yeast superior to dry yeast, and is it pitched any differently than dry yeast? Cheers in advance! :mug:

I am fairly new at hombrewing and have (so far) only made beer from the "brewer best" kits. While these kits are great for learning the process of brewing a batch, they seem seem to lack creativity. This brings me to my question. How do you come up with (or decide on) the next batch of beer you...

How long do you normally use the secondary fermenter before bottling? Is there a common rule of thumb for this or do you base it off of the gravity reading?

I am brewing batch of "German Oktoberfest" from Brewers Best and think I may have screwed up. After preparing the wart i cooled the temperature to apx 75 degrees and transfered to the fermenter. Before sealing I emptied the dry yeast on top of the Wort and stirred (OG 1.049). The OG was supposed...