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has anyone ever used those 10 or 20 gallon big white buckets to ferment their beer? to me they dont look air tight and i read one thing that said it doesnt need and airlock either which doesnt make sense to me. i am looking to make 10 to 15 gallon batches and i am looking for a better way to...

i am looking to start making wine. ive been brewing for a little over 2 years now. i was wondering if any one could point me in the direction of some real good internet resources for beginners. i would normally go buy a book on it but seeing as how i am in Afghanistan i dont think i am welcome...

getting ready to cask my IPA and let it sit for a few months. should i prime with 4.5 oz priming sugar or 5 oz. and any other tips. is it normal to dry hop it in there too?

I've never made cider before but I M looking for cider and the only apple juice I can find with out perservatives is pasteurized and I heard from soe people its a no go? Why is this? Can use it anyways as long as there are no perservatives?

Untapped is a phone app and its likke face book for beers. Does anyone have it and want to be my drinking buddy?

Any draw backs to using green bottles? For beer or cider? Is it better for different types like saisons? All these beers come in green bottle so its got me thinking.

Putting my recipe together for a smoked ale because those tasty beverages are hard to find in my area, except smoked porters but the big porter taste takes away from that camp fire magic. I bought two different smoked malts rauchmalt and adler smoked malt. How much smoked malt would be...

I just brewed a lambic and I wanted to age it in an oak barrel and I was curious about how long is long enough or if there is too long with beer.

i am makin a punkin ale tonight and i was curious if anyone knows of any advantage or reason not to put some unkin in with the steeping grains for 45 minutes?

ive seen a list of different priming sugars, is there a different way to incorporate them into my brews? hoiw much flavor if any would it provide to the end result?

brewery efficiency... what exactly does this term mean?

anyone know a good way to store cracked grains for a week or more... or am i just screwed

going to start my first all grain batch tonight. any helpful tips or hints on sparging and/or the overall process?