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I just found out there's a special event coming in 1 week and I've been asked to turn around a 5 gal batch of heff. Has anyone ever tried this before? What were your findings?

I'm out of homebrew to drink so I brewed what I would consider a belgian table beer on Saturday. Something small enough to be done quickly but still interesting to drink. It had a OG of 1.048 and I fermented it with a full pack of properly rehydrated T-58 Belgian yeast at room temp ~70f. I...

So the last time I brewed I racked an american wheat to the keg and headed down to LA to a family reunion without cleaning my plastic fermenting bucket. Stupid, I know. I went to clean it today and it smells like cat pee. That is to say ammonia. I'm assuming as with most smells like this it is a...

I had a question pop into my head while staring at an experimental 1 gallon batch I have puffing away in a kitchen cupboard at the moment. This particular batch is some left over Irish Red that has Safale US-05 fermenting at ambient kitchen temp ~70. Being a rather warm happy fermentation I've...

I've been fermenting my second batch of cider for 2 months and it's still got a noticable sulfur note to it. I used d-47 and 1/2 teaspoon DAP and 1/2 teaspoon Fermaid K. Should I try and add sugar to restart the fermentation and allow the yeast to clean up the sulfur notes?

My starter of WLP001 cal ale smells like hard apple cider. It's very tart to the nose, is this normal or should I toss it?

I brewed up a starter of 001 on Thursday of last week in anticipation of brewing a Pliny The Elder clone on Saturday. Well I threw my back out on Friday and took the whole weekend to recover. I was able to decant the starter wort off the yeast and do another 1500 mil starter on Sunday. I've been...

I'm brewing a Flanders Red for a Homebrew club barrel aging project we have going. It was agreed upon in the meeting that we would use a low fermentation temp to keep esters low (wlp500 abbey ale yeast) so that our barrel bugs could shine through. WELL it's winter and the heater is going almost...

I owe my buddy big! All he will take is 5 gallons of my best Coors Light clone. I have never even thought about trying this as I don't like it and I know it's difficult but like I said my buddy got me out from between a rock and a hard place. At least at these temps a lager should be pretty...

Even though I live on the beautiful California coast it is now getting odwn into the thirties at night and in the morning. My fermentation fridge is outside (SWMBO's orders) and now it wont even get up into the low 60's where I need it to be for ales. Would putting a 60 watt light bulb in there...

Then found a blonde ale kit that I purchased a month ago at 11:00pm on Sunday night. FML.

So I added pectic enzyme before fermentation started as the directions stated but when I transferred to secondary today (2 weeks) its still not clearing at all. Can I add more pectic enzyme during the secondary stage or am I going to have to wait till its all finished (I'm at 1.000 I started at...

I need to free up some fermenter space but I'm just now starting cold crashing at 35 degrees. Does anyone know what the minimum time required is for knocking most of the yeast out of suspension? Safale US-05 if it matters.

I was at my local orchard and decided to pick up 3 gallons of fresh pressed cider. I've watched BrewingTV's video but I still have a few questions: I wish to make something like Angry Orchard's ginger flavored cider. I assume this is going to require sorbating and back sweetening but how do I...

Red Hoptober! Ok I googled it and I found nothing definitive. No one went from recipe to glass and said Eureka! Does anyone have a good all-grain recipe for this wonderful beer? Suggestions on yeast?:mug:

I'm showing my Fiancee`s family how to brew but her mother lives on a property with a well and a Reverse Osmosis system. I'm brewing with the RO water and all I have available is white non toxic chalk. does anyone know how much I should add for a 1 gallon batch for a Calcium Carbonate addition?

My brown porter I brewed 2 weeks ago is finished and currently cold crashing. It finished at 1.013 and tastes FANTASTIC:ban:! I've got a friend who home across the country and I want him to be able to try this beer. He leaves on Sunday, is there any way I can cold crash and carb this beer up...

So my first all grain is in the keg and it is a failure. It has absolutely no body or beer flavor at all. It tastes like hops and water and a little bit of alcohol. I think missing the mash temp ten degrees too low made it hyper fermentable and now there is no body to the wit bier at all. Does...

I brewed a NB All-grain Witbier kit the Saturday before last. It was my first AG beer and I missed the mash temperature by about 7 degrees too low; it was supposed to be 150 I heated the water to the temperature suggested by iBrewMaster and the temp of the mash was like 143 or so. I ran it off...

I got my first all-grain kit in the mail from NB on tuesday and I'm brewing on Saturday. When I opened the envelope with the yeast in it it was already partially inflated. I had thought that the smack pack had been broken in shipping but when I went to make my starter last night I noticed the...