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I just picked 47 lbs of strawberries and I am going to do a 5 gallon batch of wine. I need opinions, as I am trying to decide what to do. First Question: I am deciding between two recipes. One is from Jack Keller's website and the other one from E.C. Kraus's website. They are as follows...

I cold pitched yeast for the first time this past weekend, and it took 48 hours for high Krausen to develop. I really like the idea of pitching straight from the fridge. So if you could be so kind, help me figure out where in my process I went wrong, as I know lots of people are reporting lag...

All, I want to make the following Recipe, but would like to scale up from one gallon to 5. Do I just multiply all ingredients by 5, except the yeast? Just want to make sure I get the right balance of acid blend, pectin, etc. I want to use Old Orchard's Apple Cherry Concentrate. I think that...

Hi All, I was just wondering if anyone uses a water bath during secondary fermentation? I am fermenting in my basement where temps are between 55-60 degrees F. I have primaries in a water bath, heated using Aquarium heaters. My thought was to rack into the carboy and use water bath without the...

Hey all, My LHBS has an extract recipe for an Irish Red that goes as follows: BeerSmith Recipe Printout - http://www.beersmith.com Recipe: Irish Hills Red Brewer: Brian Moore Asst Brewer: Style: Irish Red Ale TYPE: Extract Taste: (35.0) Recipe Specifications...

I want to brew eschatz's Requiem Raspberry ale that is listed in the recipe section on HBT, but want to do Late DME Addition. Here is the original recipe: Recipe Type: Extract Yeast: Nottingham Ale Yeast Yeast Starter: none Batch Size (Gallons): 5 Original Gravity: 1.054...

That is all.:mug:

Ok so I am going to be assistant brewer for my buddy this weekend and he wants to do a frankenbeer. With the recipe he gave me It looks like we need to to Partial Mashing (which I have been wanting to try anyways). But I am a Noob, and have only followed recipes, so I am reaching out to you the...

I have a recipe that calls for a boil size of 3 gallons. Does this mean I start with 3 gallons of water or my water + DME should = 3 gallons? If it is water + DME, how do I figure that out? Also when adding hops at flameout, for aroma, is there a time I should wait before straining into the...

Hey I am sure this has been clarified before, but I have been looking and have not found an answer yet. My recipe calls for beer to ferment in the primary at approx 67-70 degrees F. My question is this. Is that ambient temp or is that the temp of the beer? I know the temp in the fermenter can...

Hey all, Just wanted to say hi. Awsome site.