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I totally forgot pectin enzyme in my cherry-mango mead on brew day. It's been a while since I brewed a fruit mead and I forgot and that's that. I attenuated and filtered with a 1-micron filter and bottled for my cellar. This mead is the cloudiest brew I've ever seen. It turns out mango is super...

I just put together a basic keg liquid to keg liquid inline water filter that many homebrewers use, and I'm wondering about infusions: Can I throw some hops or mint or oak or whatever into the filter housing (outside the filter) so it infuses right before/at the same time as it filters? Anyone...

Help my fermenter looks gross on top! These white circles don't look good, any help with what this is? Help, Danny G

When I stick my head into my primary fermenter after ferment and smell it, it burns!... Why?? p.s. i had a disagreement with my father about what causes the burn. i thought it was co2 concentration that causes lung burn

I know a lot of brewers use the yeast cake from the bottom of a fermenter for the next batch. Lately though, I have been using a different technique and I was wondering if anyone has experience with it's pros and cons. I simply pitch 3/4 of my yeast starter into a batch and leave 1/4 of...

My latest batch is awful. Smells like phenolic, sulfur, rotten stinkbomb. Tastes basically the same. Just awsful. Wtf could be responsible for this?? Here are the potential causes I've narrowed down to: It fermented at 60-65F with swings back and forth everyday in temps. Yeast was Burton...

Hi meaders and meadettes, :fro: I poured some wildflower honey directly into the primary fermenter a few days ago at peak fermentation, as I have read about staggered nutrient/honey additions. However, the honey went straight to the bottom and is still just sitting there! What can I do to...

Hey Mead Makers, I've been interested lately in organic mead making :fro:, and as any mead maker knows, proper yeast nutrients are pretty important for a good batch of mead (honey alone doesn't have everything that yeast wants) My question is: does anyone have experience/opinions on whey...

So i had a crazy brew day yesterday. My first attempt at all-grain brew in a bag was with a classic rauchbier: 3lbs rauchmalt 5 lbs marris otter 1 lb crystal 40 1 lb victory .25 lb chocolate My mash schedule was hectic to say the least. The temperature was fluctuating between 145 and...

Whos tried parlsey in beer? Thinking dry-herb my ipa with it? Thoughts/tips? Cheers :drunk:

Hey y'all, So I have a double ipa in secondary right now, its been there for about 2 weeks now. I had it in primary for 1 week. I've noticed that tiny bubbles are STILL going up to the top of the better bottle. And there's a big ole krausen on top. I know, i should be taking hydrometer...

Hi folks, I brewed up an IPA last week and I'm getting ready to rack and dry hop it. However, I can't decide which hops to use! Please lend me your wisdom! (and by wisdom I mean opinion of course). :mug: I have an oz of simcoe to dry hop and need another oz to pair it with. Citra or...

Sup y'all, I'm thinking of entering my Strong Scotch Ale into the upcoming NHC competition. My question is whether I should enter it into Smoke flavored beer category or the Strong Scotch Ale category. I added .25 lb of peated malt to the 5 gal. batch, so it definitely has some smoke...

I was reading an article on byo from the brewmaster of Rogue, and he said that basically the more specialty malts the better. is that true? I always bump up the specialty malts to about 4 pounds, keeping the correct ratios though for the recipe. I hate seeing recipes with only a pound of...

Past couple days I've been increasingly sniffly and sneezing. Now I have a headache and feel like my head's stuffed with marshmallows (not in a tasty way):confused: Anyways, is it safe for me to bottle my beer today? Its been in secondary for two weeks and i was really stoked to bottle it...

How do I brew cloudy beer without having sediment? All my favorite beers (Mack and Jacks African Amber, Hazed and Infused, etc) are cloudy. I've tried adding carapils malt for unfermentables but it still ends up clearing out when it ages. All my beers are crystal clear and I hate it! I thought...

This si my 4th brew, its an IPA with Wyeast Northwest ale. Its been 10 days and it is still bubbling every 5 seconds or so. Should i rack to secondary? Should i wait till it stops? Why is it still bubbling?