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Have an apfelwein in a secondary. Just noticed to tonight that it has started fermenting again. Initial fermentation stopped in mid-December. I transferred to a secondary around the new year, so it's been in the secondary for a month and a half. There's practically no head space, and I...

For the second straight brew, one of my carboys turned very cloudy while the other looked fine after dry hopping. (I do 10-gallon batches.) Can't figure it out. Both carboys are filled with beer that's done fermenting and has cleared up. I add hops from the same bag. Hops do their thing and...

Hey, I've seen this touched on, but I was hoping for a direct discussion. My plan is to let my cider ferment dry, which should take 2-4 weeks. Then, I'll rack to a secondary for another couple of months of bulk aging. Once that's done, I'll keg and back-sweetening with apple concentrate and...

Just clean out my beer lines on my kegerator for the first time. Some BLC mix spilled out on to the top of the kegerator. No big deal, I thought. I just wiped it off. But now there is a white residue that won't seem to come off. I've wiped it with a cloth and water and then with sanitation wipe...

I'm thinking of brewing up a batch of Edwort's Apfelwein. I used to live in Frankfurt and really enjoyed the apple wine. But looking at Edwort's recipe, he adds sugar and gets the ABV up to ~9%. I seem to remember the ABV of apple wine being around 5%-6% - and even then I'd off mix it with...

I brew 10 gallon batches. On Sunday's brew, the trub really settled out. So when I went to drain the wort into my two carboys, the first carboy was filled with beautifully clear wort. But the second carboy was a murky mess, getting pretty much all of the wort at the bottom of the kettle...

Last night I grabbed the wrong bottle and soaked a nylon bag, marbles and string in PBW instead of StarStan. Then I drop all of them and some hops into the fermenter. Is that enough PBW to mess up the taste of the beer? Signed, Stupid

So I tried a new aeration method yesterday, and it may not have worked. I tried the Venturi method of putting a pinhole in a plastic tube and then connected the tube to the tubing. I could hear the air being sucked through the hole, so I thought that things were fine. However, it's been nearly...

Made a 10-gallon batch of Two-Hearted Ale clone a few weeks back. Split the batch between two carboys. One got very clear wort, the second got a ton of trub (I more or less just dumped it all into the carboy). Due to an accident, I likely underpitched, probably used 1-and-1/2 rehydrated bags of...

I'm in the market for a burner. I like the sq14 but want something taller so I can just drain the kettle into the carboy, and I can barely hammer a nail much less weld legs onto a burner. So I thought that the SP50 might be the answer. But I wasn't sure if it could handle a 10-gallon batch...

I found a Haier 30-bottle wine cooler for $50. It's 8 years old, which concerns me, but it's main problem is that the thermostat doesn't work. But I was planning on turning it into a fermentation chamber and therefore was going to hook it up to a Johnson temp controller. So here are my...

I have a 6-G Better Bottle with the spigot. I've bee using it as a primary. (I brew 4-G batches.) The spigot is convenient for taking gravity readings - and just tasting how things are coming along. But it dawned on me that I haven't been cleaning the spigot after each sampling. That's fine...

Was watching a video from some lady at Austin Homebrew in which she made a 5.5 gallon batch using the BIAB method. When she went to try out the beer after fermentation and kegging, she noted that it hadn't cleared. Tasted great, just didn't clear. Then she mentioned that her fellow brewers at...

I read through a bunch of threads on this topic, but I keep seeing different opinions, so I was hoping for the final definitive word (if that's possible) on the subject of wine coolers as a fermentation chamber. Like a lot of people around here, I'm trying to balance the desire for good beer...

Not having the space - nor the desire to shell out the cash for the new equipment - to do a full 5-gallon all-grain brew, I've been doing partial mash, which is great. But I'm tempted to do all-grain. Of course, if I did, I'd need to do a half batch. I'd used the same method as with my...

Alright. I checked a couple of threads on this, but I haven't quite seen a direct answer to my question. My basement is a constant 68 degrees - even in summer, so I have a warm cave of sorts. So let's say that the best fermentation temp for a yeast is 66-70 degrees. From an ambient temp...