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When I started brewing 10 years ago at the age of 21 the kits I bought always had a sock like bag for the hops for the boil. I guess I have never really thought about it because "that how I have always done it" The first question is do most people use a hop bag during boil? I have heard...

I have two similar looking beers in the carboy and I was in a hurry and not paying attention and grabbed the wrong carboy and kegged The beer was not quit to it finally gravity because I check the day before and it was at about 1.022. I had made it about 12 days before hand. I then left it...

My question is after I lager for my 4 weeks. Can I just store the beer in a carboy in my 55 degree basement for awhile. If so how long? This problem comes up because my lagering fridge is old and sucks. It is sitting in a basement that is 54 degrees and when I set it to 32 degrees it take...

I have been washing my yeast and it have been going fine but I was wondering when I should transfer to the secondary to get a decent amount of yeast. I usually have been waiting about 2 days after there is little to no activity on the air lock. My Gravity reading is usually with in 90-95% of...

I finally got a kegerator now and like to just keep some basic ales on tap for my friends that think Miller Lite is a premium beer. I just make basic pale and amber ales for them and try to slowly condition them into other beers :) I was just looking for a yeast that would be good all around...

Is there an easy way to lower the calorie in a beer? I have been playing around with my software and I really have not found a way to really lower it.

I was wondering if it really matters what you use for you bittering hops (60+ min boil). A lot of recipes call for a 1 oz cascade or something that has low alpha acid like 4%. Could I recalculate using my software and use something with like 14% alpha so I can use less bitting hops or will it...

Is there a difference between German Belgium, english and American grains. Will it make a big difference is a use american instead do begium?

When a recipe calls for Dark brown sugar, is that just like normal dark brown sugar you buy at the grocery store or is it something special?

Okay, I was siphoning into my bottling bucket and walked away to do some other stuff. When I came back my little helper (aka wife) was stiring the secondary with the racking wand. Well I need that bucket for another batch and I botteled anyway. Is it going to hurt the beer or will it just leave...