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I got a tiny mini fridge from a friend for free, too tiny for my carboy but enough space for all the food in my fridge. So what I was thinking was I clear out the fridge portion and put my carboy in it (fits great) for fermenting. I think on the lowest setting my fridge should reach about 50-55...

Type: All Grain Date: 2/20/2012 Batch Size (fermenter): 5.00 gal Brewer: ME Boil Size: 6.52 gal Asst Brewer: MY BEER Boil Time: 60 min Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain End of Boil Volume 5.98 gal Brewhouse Efficiency: 72.00 % Final Bottling Volume: 4.60 gal Est Mash...

-3.15# liquid gold malt extract (Northern Brewer) -2# Flaked rice steeped for about 30 minutes ~150-155 degrees -1 LBS of cane sugar -I'm keeping the IBU below 12 so bittering is going to very minimal but I plan on dry hopping an oz or a little more of left over hops from old brews. -I'm...

I'm looking for something easy to drink with an ABV of 5-8% I've noticed that a normal mead can take months to perfect. I'm thinking if you cut the materials or cut the fermentation a bit short with pasteurization you can skip the aging and have a nice, sweet mead. Not trying to reinvent the...

I was thinking of taking 5 gallons of apple juice and adding cans of concentrate and sugar until I reach a gravity high enough that the alcohol tolerence of the yeast will force them to die out leaving the gravity about 1.030 or more.... thus making it very very sweet. What do you guys think? I...

I made a gallon batch of store brand apple juice, 1 lbs of boiled down red hots candy, and a couple of sticks of cinnamon and other spices. I used Cote de blanc red star champagne yeast. I moved it to a wee little carboy at about 1.020 and fridged it to stop fermentation. Going to bottle this...

Fermented a 1.055 cider down all the way and jesus is it dry. Apple notes are strong but it's still got a funky smell and an odd taste to it. Zero sweetness, just apple and cinnamon along with the phenols I'm assuming (the funky tasting culprit) In what way can I expect this to change over...

I have a 1 gallon of cider in the secondary, how long should I leave it in there?

Ordered the northern brewer sweet stout kid, whipped it up yesterday afternoon, and pitched my Danstar dry yeast. OG was about 1.055. As of right now the krausen has vanished and my gravity is beginning to dip under 1.020. Houston, do we have a problem?

1 Gallon batch OG: 1.055 FG: Just whipped it up today Cote des Blanc Red Star Dry Yeast .69$ (giggity) 1 gallon Texas Kroger Brand Apple juice 4$ 1 bottle of water poured into a pot, boiled 1/2 cup of brown sugar for 5 minutes. Added 3 cinnamon sticks, 1/4 tsp of Irish Moss, and 1/4 tsp...

That's the entire reason we pour it, but for weizens it appears people mix the yeast into the beer before drinking. Wouldn't you get a stomach ache or the farts?

Santa Cruz Organic® - Apple Juice I have a gallon of test cider going to town since Saturday. I was wondering if anyone has experience with this brand.

Crafted on Brew Builder Here is my design Briess Pilsen (Extra) Light Dry Extract 3 lbs, 0 oz Corn Sugar 2 lbs, 0 oz Briess Golden Light Dry Extract 1 lbs, 0 oz Gambrinus Honey Malt 0 lbs, 6 oz...

I've moved my beer over to the secondary where it has taken on a dark red color on the top 1/4 inch of the brew and contrasts to an extremely light bottom. What is it I'm looking at?

I have a 1 gallon batch of a partial mash brew I made. The OG was 1.056 at 7 o'clock last night CST. FG is 1.014 as of 4 30 today CST. 2 packets of dry cooper yeast was pitched Okay fellas.... What can I expect from this LOL

I used 1 gallon Martinellis Apple Cider with roughly a pound of wild flower honey. Literally took it and just put it in the fermenter and let it sit for 5 days. OG of over 1.080 After some serious stank action goin' down in the closet I got a gravity of about 1.020 and decided to take matters...

My 1 gallon test patch of cider with close to a pound of honey has finally reached less than 1.030. I'm giving it until tomorrow to bust a move and see what happens. I want siphon it to the glass 1 gallon carboy and cold crash for 15 minutes in a tub of ice water and siphon back to fermentor to...

I started a little over 1.080 and now I'm at about 1.060 and I noticed it smelled funny and I sampled it and it was like sweet vomit.

5 gal Volume brew, 8LBS grainbill Breiss Organic 2-row(crushed), 4LBS http://www.northernbrewer.com/shop/briess-organic-2-row-1.html Briess Caramel 80L(crushed), .50LBS 15% http://www.northernbrewer.com/shop/brewing/brewing-ingredients/grain-malts/briess-caramel-80l.html Breiss...

10° L. This unique product has a sweet berry-nut flavor. Used at a rate of 4-15% to add a deep golden hue, light caramel flavors, and a creamy, satiny finish. 15% of what?