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So I brewed an American Wheat using US-05 dry yeast, primary two weeks and then I transferred it into my 5 gal secondary so I could clean my 6 gal carboy before I added my fruit. I let it sit in the secondary over night and bought Oregon blackberries today. I poured them into my 6 gal ( wanted...

I am brewing a NB Chinook IPA and I did notice that I dry hopped right after I racked to secondary. I see on most recipes that it says to let beer settle for a week or two before dry hopping in secondary, but just wondering what effects it will have. Would you recommend bottling after two or...

So yesterday I cracked open a bottle of my first homebrew and was pleasantly surprised at how good it was! My Hefe was in the primary only a week before I bottled it (impatient noob). I only let it bottle condition a week and then threw one in the fridge for a couple hours again being...

I'm brewing an American wheat beer extract from NB and want to add a unique fruit. Anyone have opinions on grapefruit? When would you add and how would you do it?

When I brewed my Bavarian Hefeweizen the other night my OG read only 1.042. It is supposed to be about 1.050 according to my recipe. I did notice that because of how syrupy the LME was that I couldn't get the whole jug poured in. Would that have an effect on it? Any other reasons?

My Bavarian Hefeweizen is currently sitting in my primary but I am wondering if a secondary is recommended or needed for this beer. From what I have read 2-3 weeks primary should be enough before bottling, but just want to make sure!

I am brewing a Hefeweizen and added the DME and the second half of my LME 15 min into the boil and the recipe called for adding them 15 min from the end of the boil. Anybody know what kind of effects this will have?

I will be brewing a Bavarian Hefeweizen extract this weekend. Just concerned because my yeast says to ferment at 55 to 66 degrees and I have no way of getting and keeping it below roughly 68-70. Is this going to be a problem?