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I want to bottle my next brew either today or tomorrow and I just realized I ran out of One Step sanitizer. I'm without a vehicle to get to the homebrew store for the next 2 days. Is there another way to sanitize my Grolsch swingtop bottles? How about in the dishwasher with high heat drying...

My holiday spice ale is ready to be moved from primary to secondary. However, during the tasting the Cascade hop bitterness is shining through at the end while the malts and spices are somewhat subdued. I am planning on concocting a spice tea and adding that to the secondary to bring out more...

I just wanted to thank the creators of this site and its participants. I am still new to homebrewing and any questions that I have are answered in a thoughtful and timely manner. Thank you everyone for making my homebrewing experience a joyous one!!!

Is it normal for Cascade pellet hops to "disintegrate" when added to a hard rolling boil without a hop sack?

I am using White Labs European Ale for a Winter Spice Ale. The target starting gravity is 1.067. Do I need to make a starter for a 5 gallon batch? White Labs says no as long as original gravity is less than 1.080. Opinions please!!!

HOLIDAY SPICE ALE Target OG: 1.061 Target FG: 1.015 Estimated IBUs: 23.3 SRM: 19 ABV: 6.1% Grains: Crystal Malt 80L 1/2 lb Biscuit malt 1/2 lb Chocolate malt 1/4 lb Aromatic malt 1/4 lb Fermentables: Munton's Light LME 6.6 lb Clover honey 1 lb Hops: Cascade 2 oz - 60 min Cascade 0.5 oz...

I used White Labs British Ale Yeast (WLP005) for a Nut Brown. The bottle said to remove yeast from fridge 3 to 6 hours before using. However, my brewing process took longer than I thought and the yeast was sitting at room temp for 8 hours before it was pitched. Did I kill the yeast? I do not see...

OK, I know I've gone back and forth with this recipe (see previous posts!). However, I think I've got it. Please tell me what you think. HONEY NUT BROWN ALE Target OG: 1.049-57 (a little high for an English Brown but not by much) Target FG: 1.014-16 Estimated IBUs: 26.5 SRM: 25...

Here's a partial mash recipe (5 gallon batch) I concocted. I appreciate any feedback - positive or negative. I am contemplating adding honey malt (1 lb) and also either maple syrup or maple extract. Do you think this would be overkill? Grains to be steeped at 155 degrees F for 30 min then...

I'm thinking about brewing a honey maple English brown ale. Do you think this is overkill? Should I stick with either honey or maple and not both?

Can anyone suggest where to purchase a refrigerator temperature controller for less than $50? I want to brew my first Marzen/Oktoberfest in the next week or two. If I can't find one for the right price, does anyone know how 'warm' I can make a standard home refrigerator?

I had my first boilover while brewing an English bitter. What are the consequences?

I will be brewing an ESB this weekend. My hop sequence is as follows: 1.50 oz Goldings, East Kent [5.50 %] (60 min) (First Wort Hop) Hops 30.4 IBU 0.25 oz Fuggles [4.00 %] (20 min) Hops 2.0 IBU 0.25 oz Goldings, East Kent [5.50 %] (20 min) Hops 2.8 IBU 0.25 oz Fuggles [4.00 %] (0 min)...

Does anyone have a good all-extract ESB recipe that they could share? I couldn't find one in the recipe section.

I brewed a coffee milk/sweet stout and used corn sugar for priming. It has been one week since bottling and there is some sediment at the bottom of all the Grolsch swing top bottles I used. Would it be bad to 'stir' them up a bit by gently shaking them? How would this effect the carbonation?

Does anyone know the range of original gravity and final gravity for a milk/sweet stout?

I'm adding cold-brewed espresso into my primary to make a coffee stout. I was hoping to add the coffee before the end of active fermentation for the convection to mix it naturally. However, it seems as if active fermentation is near it's end (I took the first hydrometer reading tonight)...

Hello, I made my first extract recipe on April, 16th. I am using a glass carboy with an airlock for primary fermentation. The bubbling in the airlock has definitely slowed down a lot, but how do I know when the brew is at the end of active fermentation? Is there a standard time frame...

I am about to make a vanilla/hazelnut coffee stout by adding cold-brewed espresso at the end of primary fermentation. I want 1/3 of the batch to have no extract added, 1/3 to have vanilla extract added, and 1/3 to have hazelnut extract added. Does anyone have any suggestions of how much...

Does anyone know what Lagunita uses to make the Cappuccino Stout? Is it actual cappuccino? Has anyone tried to make a cappuccino stout? If so, when do you add the cappuccino?