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EC-1118 is dry Champagne yeast... I've found that it makes pretty good wine out of whatever fermentables I throw at it, although I haven't found an opportunity (or necessity) to use it in a beer yet.... *knocks on wood* ... It will definitely eat up any remaining sugars in your beer... I can't...

Does anyone know if I would have a problem using regular lemonade (made per directions on concentrate can) to backsweeten after I stabilize? I tasted it when I moved to secondary the other night after hitting 1.020, and it tasted really good... except for an overwhelming alcoholic nose and...

I started a batch of this on 4/30, and added the starter to primary on the second or third (can't remember which) of May... After a couple days of lag, it's still fermenting strong. I got scared for a little bit because the starter was going like crazy but there was nothing for 36-48 hours after...

Not sure if this is the appropriate forum for this, but nothing else seemed to fit very well. I trust an admin will take care of that kind of problem and reproach me for my ways... :) I'm just trying to get the word out to as many of my fellow residents as possible. Anyhow.... I'd like to...

Hello all, I just brewed my second AG batch on tuesday, and it's currently in primary bubbling away... well actually, the bubbling is starting to subside now, but I digress. It's a strong IPA, maybe getting into the realm of a IIPA, but without an insane hop rate. OG was 1.080. Anyways...

I transferred the mashout water by just dumping it in and stirring. The more I think about it, the more I think my biggest problem with the false bottom was air trapped in the hose where I didn't run any water through it. Guess I'll find out next batch, huh? I don't think the efficiency was...

I wish I had thought to check these forums before I brewed my first AG batch last weekend, a Belgian-inspired amber ale. The only major problems I had were: 1) I infused 12# of grain with 18 qts of 164F water for a ratio of 1.5 lbs/qt. I had preheated my MLT (I use a r-maid cooler system)...

I'm from WV, so there are NO homebrew shops near here... which means ordering my ingredients online (then waiting those excruciating few days)... I've read that ordinary sucrose (table sugar) has the potential to give off flavours, though maybe not in the amounts used for priming, where as...

I'm going to be bottling my first batch in a few days, and I have a question: Can I use bottled corn syrup to prime with, or do I have to go find granulated corn sugar? I'm not sure if the additional ingredients in the syrup will impact flavour significantly, or if the processing given to it...

Hey, I'm also from Dub-Vee and just started brewing... enrolled at Marshall right now... my first batch is currently in secondary: a dry hopped pale ale.