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Hi I have a Oktoberfest that I've had in the secondary for two months, I'm about ready to bottle it in a few weeks. My question is will I have to add any yeast for carbination or is there still enough active yeast to start carbing. I haven't left a beer this long in a secondary. Thanks

I do 3 gallons batches, and I do this because I do full all grain boils and this is the largest I can do on my home stove and I don't want to boil outside. Now my question is if I want to go to kegging can I use 5 gallon kegs with only 3 gallons of beer or do I need to get 3 gallon kegs. :)...

I brewed my first all grain beer yesterday and everyhing went great for a first time, thanks to all the knowledge here. But my wife had a question and I didn't know the answer. Why when doing all-grain do you need to do full boils, but when you do extract you can do partial's and add water...

When it say to sprage with 170* water is that the temp you bring the water to or is it the temp when the water is mixed with the grains. I know to reach a strike temp of 150* depending on the amount of grains the water temp can differ, is it the same with the sprage water also. Thanks

I have been lurking around for a while just wanted to say Hello to everyone. I have taken the last two months off for summer vacation so I'm starting to get going on the brewing again.:)