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So I just recently brewed the Thanksgiving (Pumpkin) Ale extract kit from MoreBeer. It didn't call for actual pumpkin (only pumpkin pie spice) but I decided to add some anyway. I put all of my information into BeerSmith and the OG was supposed to be around 1.058 or so (I added in a bit of...

Is it possible to back-sweeten AND bottle-carbonate the same batch (asking because it seems like the only way to back-sweeten is to kill off the yeast and then add sugar...and then if there isn't any yeast then there won't be any carbonation)?

I just recently got into brewing beer. I have a few friends who are averse to gluten so I decided to try a cider. I looked through this forum and the cider recipes forum and decided to go with this. Here is the list of ingredients I used: 2.5 gallon Safeway 100% Apple Juice 2 gallons Safeway...

So I got the Groupon deal from Midwest Supplies and decided to pick up their Irish Stout recipe kit. I have yet to brew a stout so I am excited to get my feet wet with it. I decided to do some edits to the basic recipe and wanted some feedback. The original recipe was: 4oz Chocolate Malt...

So, I have done a lot of reading and have read that if you ferment your beer at higher temps (75 or so and above) that there can be some really alcohol-y flavors in your beer that will/can diminish with some sitting and waiting. So, aside from these alcohol/burn flavors, what other downsides...

So, I don't really know how this will sound so if it sounds dumb, let me know. I brewed my 2nd batch on 2/19, it was an Imperial IPA. Everything went fine on brewing day and I let it sit for a week. The recipe called for dry-hopping so after 1 week (on 2/26) and after the gravity was stable...

For my 3rd brew I am planning on making a Belgian Style Apricot Pale Ale. I basically merged a Magic Hat #9 Clone and a Belgian Style Apricot Ale recipe (from here on HBT). I put it in to BeerSmith and I think it looks fine but this being my 3rd batch, I have never NOT followed an ingredient kit...

So I just racked my second batch into the secondary. I had a similar problem with my first batch but when I racked from my primary bucket into the secondary carboy it was pretty much nowhere near 5 gallons. I know some of it is the left over trub in the bottom of the primary but my first batch...

So on Sunday I brewed my second batch. I brewed an extract IIPA recipe. The OG was 1.080. I brewed, pitched the yeast (2 slap packs) and let it sit. Within the first 12 hours the airlock was bubbling vigorously up until about 36 hours and then it started dying down. By 72 hours out, the airlock...