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I wouldn't say this is all too uncommon.

Thats why its always best to brew with protection...lol that should be a starsan catch phrase!

So I have a friend who has a friend of a friend that works in the real ale brewery that gave him a case of what he said he thinks is their octoberfest. When the bottles are mislabeled they give them to their employees. These had no labels at all. None of them drink craft brew, so long story...

did not use puree from can. I used distilled water. It could be the kettle or extract. Why would the extract cause a taste like this?

I moved my northern brewer smashing pumpkin over to secondary today. I tasted a bit of the wort and there was a sharp metallic flavor to it. What could this be and should I be concerned?

Has anyone ever let their wort cool at a slower rate, say let it cool over night and pitch yeast in the morning? Is there any adv/disadv to a solow vs. fast cooling rate? How does cooling rate effect flavors?

I tried this a while back with a blonde. I had no idea really as to what I was doing, and I should have researched it a little better. Long story short....I ended up with about have my bottles exploding. I think what I did wrong is the fermentation wasn't complete once I bottled. I should have...

Has anyone tried the Northern Brewer Smashing Pumpkin? I just ordered it, and I'm trying to get some feedback on it.

Sounds interesting, hopefully someone will give you some good feedback on this. I think it would be cool, it will be interesting to see what everyone else thinks.

Pumpkinator by St. Arnold is by far my favorite. I love the pumpkin ale time of year, such great brews for a great season.

I love the ingenuity of homebrewers!

I made a mustang grape wine following a Keller recipe. I just racked and I noticed that the wine is very light in color, a very light pink. Is there a way to fix this? I was thinking of adding some store bought grape juice or concentrate.

I'm about to undertake the construction of a keggerator, so in the spirit of things lets see some photos of keggerators and dispensing setups. I know there are some fellow homebrewers out there with some very creative, and most likely somewhat elaborate, setups... I'd love to see some pics!

I have never even heard of this, I'm so intrigued! I'm no where near an iceberg so my hopes are a bit dampened...

I'm jealous, I know mine have never gone that good... Congrats on the switch!

Why is it important to "air" the must? What does this do? Is it totally necessary?

Just bottled my blonde a few days ago. I checked the bottles today and a few have a small ring of film in the neck (about the size of a wedding band). Is this a sign of contamination? Is there anything I can do about it?

So I was planning on starting my mustang grape wine, went out and picked all the grapes, ended up getting very busy. I decided just to freeze the grapes in gallon bags until I get the time to make the wine. Is this going to affect it in any way? Was this a good or bad decision?

Keystone goes down easy, its not bad. Plus for the price of a 30 pack you can't beat it.

I chill my wort while making beer, is this also recommended for fermentation while making wine? Is there temps that make it better/worse?