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What do you think of this statement found on every can: "We know of no brand produced by any other brewer which costs so much to brew and age. Our exclusive Beechwood Aging produces a taste, a smoothness and a drinkability you will find in no other beer at any price."

Getting a pretty strong feeling they must use a small quantity of Hello Kitty Teen Charm Body Spray available at Dollar General. Take a sip and see if you agree.

for kits etc is offering for their Barley Wine Kit: "Add 1% ABV to your brew WITHOUT affecting the flavor at all." for only an extra $2.00. This concerns a 5 gallon kit. WHAT do you suppose their special blend would be? Seems to me it would have to be at least a pound of dme and a pound of...

I put 4 drops into the 3 gal boil of high gravity ales but every time I lose about 20% to foam out of the 2 inch wide two foot long blow off tube. is this to be accepted with a high gravity batch? Fermaid simply doesn't seem to help here. OG 1.098

What is the general difference in say, 5 gallon batch for all grain when LME and DME kits are $35-$50?

Impulsively I added a half cup of Giraldi's 100% cocoa to the boil of a 5 gal batch of Belgian Ale. Now I see I'm seeing no more bubbles at the air lock after 48 hours. Yesterday (48 hrs after pitching) I saw 50 bubbles a minute. This morning, none. This seems like a very fast primary...

Is there a simple calculator that will indicate the change in specific gravities when a certain amount of a fermentable is added? I broke my hydrometer last night. Fermentation is under way. I have the kit OG But I've added more.

If I added 15 drops Fermcap in the middle of the final boil hour, will that also prevent foaming during primary fermentation? This is a heavy ale and I know it's gonna want to foam.

To prevent any of the yeasties from getting smothered. I'm thinking of coating a piece of iron with neutral inert silicone and dropping it into the carboy so I can stir up the yeast from beneath by running a strong magnet about on the surface of the bottom. Do you think this would work?

Along the lines of coming home and seeing your dog has chewed off and pulverized the air lock, plug, along with the first inch of plastic neck on the carboy. Any tragedies in your brewing life?

Three weeks now. Fermentation over. Not using secondary. Plan to stir in priming sugar then bottle but not sure how long I should wait for the trub to settle. What amount of time should do it? Don't want to wait too long because the yeast will have begun to devour the sugar.

For the sake of an accurate ABV, Could I use the FG from a pour after a month in the bottle?

I was reading an article that stated... "There’s something conspiratorial about the pumpkin phenomenon, as if the style were invented by a marketing guru instead of booze-starved colonial Americans, who made beer from the indigenous fruits and brown sugar when barley was scarce." I would...

I hear a big high gravity beer needs daily O2 for a couple of weeks after primary fermentation. Then I hear about those who are using secondary fermenters to use caution siphoning to avoid getting 02 bubbles into the wort. Please straighten me out. I do 9% ales.

FG has been 3 days stable. I was thinking of adding some champagne yeast to get the FG down below 1.020. Does that strike you as a good idea, or am I done?

After losing 25% of my thick high gravity ale to foaming overflow, I'm thinking about trying a 2 inch inside diameter clear tube that rises straight up 3 feet and is topped with a 3/8 tube that comes down into a bucket of sanitizer to keep the system sealed. Surely the foam will relent and fall...

After stirring it all up. How long do I have before I must bottle. For extra clarity, I would like to wait a few hours for tiny bits to settle. Could I wait a day?

Space X Has on board, among others, an experiment to see how fermentation goes in micro gravity conditions. Imagine no layer of yeast on the bottom and no stream of co2 going from bottom to top. Strange indeed. How will released gasses behave? Where will the bubbles go? Will the trub be forever...

I have a 2.5 gal batch of po boy's welches white 11 days fermenting & still going well. Is it too late to add the pectic enzyme and acid blend? They finally arrived.

Why is it that Bartles and Jaymes peach fuzzy navel is 3.2% ABV which is exactly the same ABV as Seagram's "Margarita wine cooler"?? What's up with the precise 3.2%