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I'm relatively new to home brewing (6 - 7 batches). Every time I bottle my brew, I let it sit for about a month, chill it and then drink. Every single batch, whether pale ale, oatmeal stout or hard lemonade, has a strong yeast flavor. It doesn't matter whether I leave the wort in the primary for...

I've made about five batches of beer now (three using priming sugar and two using carbonation drops), and I've had some trouble with secondary fermentation. When using the carbonation drops, I haven't had any problems; the beer is properly carbonated. However when using priming sugar, the...

I pitched yeast into my hefeweizen wort 11 days ago. The krausen is still covering the surface area of the wort and seems pretty thick. Unfortunately, I don't have a hydrometer, so I have no idea what the initial gravity was or what the gravity is now. Is it OK to skim the krausen off the top...

I bottled my first batch 12 days ago using a butterfly capper and store-bought pop-off bottles (Sierra Nevada, Sam Adams and New Castle). The beer is still somewhat murky (is that ok?). I decided to open one just to see how it tasted. It tasted fine, despite apparently still having active yeast...

I have a question regarding hyrdrometer readings. I understand that all beers will have different readings when finished, but is there a general range for all finished products? I'm asking this question because I'm afraid my fermentation is complete, but maybe there is still some sugar in the...

I am new to homebrewing and was wondering if it is possible to reuse old beer bottles such as Budweiser and such. If I have a capper and caps, can I save money by using old beer bottles as opposed to buying new ones? If that is possible, do all store-bought beer bottles have the same diameter...