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ive recently gone back to using a pail instead of 6.5 glass carboy for my primary fermenter. only because i feel i have better access to my brew, just in case something happens.( testing purposes, stuck fermentation,etc.) was looking at a back edition of byo the other day, and saw these gamma...

i just transfered 5 gal of beer in my secondary over raspberries. my question is, when i transfer to the tertiary, should i use some sort of filter over the end of the racking cane, to keep as much pulp, seeds out as possible, to get the maximum amount of liquid ? and if so,, what do you all...

can someone tell me what is the ideal hardness for brew water? should it be in all styles, or just certain ones??? :confused:

im thinking about making a raspberry ale, using frozen fruit. can someone tell how much to use (for 5 gal. batch), how to prep it, and how long to leave it in ???? :mug: thanks all!

im planning on brewing a vanilla porter, and an american wheat soon. what hops would anybody here use?? :mug:

im just wondering what everyone here likes for liquid extract? i use muntons quite abit.but have to say alexanders gets my vote, if im doing a wheat. how about everyone else? :mug:

the question,,,,,, anyone here used it yet? and if so what do you think? im a big dry yeast fan. hope its as good as there other products!!!

what would you use (or have used) for a dry yeast in a fruit wheat beer?

hi everyone, i have a couple questions, if you all dont mind. #1 im new to brewing also, have done 4 batches so far.getting the hang of it! (wish i would have started years ago!) want to brew a blackberry wheat, using puree. how much do i use for a 5 gal. batch? #2 i dont feel comfortable...