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Is there really a difference between using a heating element for a hot water heater like this: http://www.lowes.com/ProductDisplay?partNumber=26367-135-6910474&langId=-1&storeId=10151&productId=3133511&catalogId=10051&cmRelshp=rel&rel=nofollow&cId=PDIO1 instead of the much more expensive...

So, I have been drinking my first two batches of homebrew for almost a month now. I went to open a bottle of bitter tonight and foam started to shoot out, was able to try a little bit and it tasted bland. I thought it might have just been the one bottle, so I got a second. The second didn't...

Ext weekend I will be brewing a Pomogrante wheat beer, Costco had a special on a gallon of the stuff and I used to really like the one that Fort Collins brewery put out prior to the change in master brewer.. Anyways, back on track.. I was considering splitting it up with half of it in the boil...

O, I promised a friend of mine who loves peppers that I would brew a beer with his scotch bonnet and habenero peppers, but I am unsure what the base beer should be.. Should I go with a nice malty stout, or a British bitter, or a session beer so that the peppers can really stand out.. Per haps I...

Siphoned off some cider that has been fermenting for almost 5 weeks and it tastes a bit like vinegar, is that just a phase, or is my batch bad?

Any idea how to input a cider recipe into BeerSmith 2? I am looking at my copy and can't find apple juice in it anywhere. Any help would be greatly appreciated.

I know that commercial canning lines are damned expensive and require a minimum run far larger than a home brewer often does. However, I noticed this video for a brew shop in Australia: Does anyone have any idea what machine that is that they are using to can beers one at a time?

This is probably common with cider, and I just don't know any better.. But I still have a very active fermentation going on after 14 days in primary. My beers all ferment out by day 7-9 so this added time seems a bit strange to me.

Yesterday on a whim i started a batch of cider.. http://wisconsinbeergeek.blogspot.com/2012/03/cider-making.html 1 - packet of Danstar Nottingham Ale Dry Yeast (they recommended it at my local home brew store) 1 - tube of Wyeast Vitner's Choice Nutrient Blend 2.5 - gallons of local apple...

Hi all, I live just south of Milwaukee and currently have my first beer fermenting. I am a new brewer, aspiring beer blogger, and I'm contemplating starting a mead in the near future.