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I've got good, additive free cider from a few nearby mills, and all I want is super dry, simple cider, no added sugar, no spices or any other stuff... I've done a batch just in a glass carboy with sweet mead yeast and left it for six months to get clear. Other than clarity, if I just want...

I've taken a year off of drinking at all (sort of an experiment), and over a year without brewing a drop. I've still got my sta-bil style squeezey dispenser bottle of starsan, unmixed/undiluted. Does the stuff go bad at any point, or am I still in good shape to trust that it's going to keep...

I'm going to be buying a 20# CO2 tank to use with my seltzer carbonator, and am thinking about switching over to Kegging my beer instead of bottle carb'ing as that's a huge huge pain in the ass... if I'm already buying the gas, I might as well use it for both. Not sure, though, whether I...

I did a few kits with full boil that were designed for partial boil. I'm finding that as they sat and conditioned for longer times in the bottle I am now getting impossible, annoying amounts of foam/head. Is it possible that doing the steeping grains in a 5 gallon boil extracted too much...

I did a 5 gallon batch of cider (just local, fresh pressed, UV treated, fermented on Wyeast Sweet Mead strain), and after a month and change in primary carboy, it's down below 1.00, and I think ready to bottle for dry, carb'ed cider goodness. Is it a no-no to re-use the lees/yeast in the...

Just finished off three batches, bottled etc. They were in the primaries for over four weeks, I had no remaining airlock activity, and after a two day stretch in the middle where they got a bit too chilly (power outage after the nor'easter) I kept them in the boiler room at a nice solid 64-67...

I've had a simple cider fermenting in a carboy for two weeks this weekend. It's just fresh pressed cider (no preservatives, natch, it's local fresh cider that's UV treated) and Sweet Mead yeast. At what point do I figure it's done fermenting? At what point do I bottle? I don't mind it...

I'm kind of flying blind here, but I've got 5 gallons of fresh pressed cider (UV treated at the local cider mill, no preservatives) fermenting on Wyeast's Sweet Mead yeast strain. No added octane from concentrate or anything like it, not adding any other juices or flavors or similar. What...

I've got a carboy of Cider with Wyeast sweet mead, and three fermenters going now... two with S-05, and one with S-04. The problem is that our house was quite cool over the weekend, with a power outage knocking the heat out (went down below 60) and our night-time temps are around 62 on the...

So, I'm trying as an experiment to figure out whether I can make a very pale beer that will appeal to my in-laws and Coors drinking acquaintances, while still having some personality... This is going to be a full boil, starting with a hair over 5.5 gallons, give or take. So, this is the...

So, if you are working on late additions of DME or LME at the 15 minute mark, how do you approximate how the hops will be utilized? Brew calculus doesn't differentiate between 0 minute additions as "late" versus 15 minute boils as "late." The best I can think of is just running the numbers...

Based on the kit I'm using (Dry Irish Stout,) and doing a full boil instead of partial, is there any reason why I NEED to boil for 60 minutes? If I'm getting the IBUs I'm aiming at with a single addition at 30 minutes, couldn't I just boil the wort for 30 instead of 60? Am I missing...

I'm doing a full-boil of the Northern Brewer Irish Stout kit, and instead of saving a comparatively useless quarter-ounce of the cluster hops (kit calls for partial boil, 2 ounces of cluster to be added for 60 minutes), which leaves 40IBUs, and style can accomodate 1IBU per point of OG... if I...

Instead of ordering kits, I'm thinking I'm going to try and replicate kits for a moderate variety of styles by order the 6x6lb. case packs of Northern Brewer LMEs for the Gold and the Wheat. I'll just go get the milled specialty grains from my local homebrew shop, and get yeast at the same...

Everyone in photos and discussions seems to use glass carboys for cider. Given that I have only one carboy, and a bunch of fermenting buckets, couldn't I just as easily use a plastic fermenter for making cider? Any particular reason that wouldn't work? The problem with using glass is that I...

Brewed a NB extract dubbel kit, and it's now a few days into vigorous fermentation with the wyeast belgian abbey. It smells shockingly like bright pink bubble gum. I pitched cool, it's been sitting comfortably within the working temp of the yeast (low to mid-70's) and it stinks like gum...

Hi All, the season is upon us, and I'm thinking of putting up a batch or two of cider to ferment. Do you all suggest campden tabs, or are they not required? I'd rather not turn to sulfites, and will be using non-raw cider, from a local cider mill. I was planning on pitching the Wyeast Sweet...

Just tried my Northern American Wheat extract kit this weekend, it was bottled last Thursday, after sitting on Safale US-05 for a bit less than a month. Brewed it with a flameout addition of a pound of clover honey, and added apricot at bottling. Three days of conditioning in the bottle...

Can you pressure can half full jars? Does that even work? Is there a risk of processing with so much extra headspace?

I'm finding that from one bottle to the next I sometimes get an off flavor after conditioning. Some are somehow "tangy" a bit. What's it infected with, and what can I do to limit that infection? I'm soaking with starsan, but I wonder whether the possibility of wild yeast in the batch could...