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Just got back from camping in the Ozarks and I got to stop by Hot Springs, Arkansas and pick up some brew water. I'm planning an American amber ale with the following recipe: Batch size: 4-5 gal US Grain bill: 1 lb Caravienne 1 lb crystal 60L Extract: 3 lb Briess Pilsen DME 1 lb Briess...

This is only my second batch. It was a partial mash recipe I came up with all on my own using malt I had lying around and leftover calypso hops. It's only been a week since bottling but I've already got perfect carbonation as well as a delicious, fruity Belgian flavor with NO off flavors to...

I've come to understand with my first 2 brews that pitching the proper amount of yeast is crucial in getting a healthy fermentation an finished product. Im still a little in the dark, however, about how to know what the right amount is. What are the dangers, if any, of over and under pitching...

Is there a such thing as too much? I want to make a 3 gal test batch but only have 6.5 gal fermenters. Can I use one of those or should I invest in a small carboy?

I recently put my second batch in the fermenter. I went all grain which was a trip since it was only my second batch. I'm really itching to brew another batch ASAP. Conveniently I have already accumulated these spare ingredients: 2# 2-row pale ale malt 1# extra light DME About 1# Pilsen DME 1#...

So I made a yeast starter at 2 a.m. last night (not my brightest idea ever) and it wasn't until after I pitched the yeast and shook the bejesus out of it to aerate that I realized I was supposed to do that in the opposite order. I know too much agitation is harmful to yeast. Will this starter...

It is a bad sign if water is beading up on the inside walls of the carboy? Just doesn't seem like this should be happening. I believe the ambient temperature around my fermenter is 74-75, so what is going on?

Getting ready to bottle my first batch in about a week. I was just wondering, do bigger bottles take longer to carbonate or will the process be the same 3ish weeks?

So, I put my own kit together and I am following a basic recipe which says I can have a 14 day primary with a 10 day aging period in the bottles. I altered the recipe a little by using all malt extract rather than cutting it with a little corn sugar. I've noticed that a lot of people on here...