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OK - I brewed a beer with a base of Youngs Double Chocolate Stout and after moving it to secondary I added 1tsp of chocolate extract and 5 red very hot peppers. I thought they were serrano but these were fatter and red. Bigger than a jalapeno pepper - and hotter!!! They were actuallyt next to...

Hello I brewed a Belgian Strong Ale on 10/31/2009. After primary fermentation was complete I transferred to secondary and let it sit for 2.5 months to January 16. I then bottled it to 12 oz bottles and and used Coopers Carb tabs, one per bottle as directed. After two weeks I tested a...

I brewed this ale from the recipe that is on this site under specialty beers. I want to know if anyone else has brewed this ale and what did you think about it?

Hello All I thought I knew the the answer to this question. I currently have seven styles of brew either in bottle, Primary or secondary. I also have a Kegging system ( 2 corny kegs) and kegerator (fridge conversion). I am still bottling many of the beers I brew because I want to give...

I started my first batch of Ed Worts Apfelwein on 10/12. I followed the directions from the recipe. It started fermenting within 24 hours and has bubbled ever since. The temperature is at 68 - 70 F. I understand it has to age but does it take this long to ferment? It is much longer than...