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I've done a search on "beer started fermenting again" here and I think I've decided that the temperature must have increased and CO2 came out of solution or something. It does seem a bit warmer around here. I removed the airlock and took a quick sniff, it just smells like beer in there and...

OK I will try to post a picture tomorrow. The gas coming out of the airlock just smells like hops and yeast, you know, normal "beer" smell. The weather is warm but not really over room temperature. It's hard to imagine how it could have gotten infected.. but maybe it is. It is cloudy, but it...

Hi, I'm relatively new but I've got a couple of dozen successful batches under my belt. In fact all my attempts so far have yielded tasty beer. One kind of beer I really like is the "Brooklyn Brew shop" "Everyday IPA". I pretty much brew another batch of that as soon as I've drank up all of the...

Well, now you have to try it. I am curious. I still don't want to taste it though. Let us know how it turns out. If people didn't act on their weird ideas we wouldn't have beer at all.

Hey, I was visiting my Dad and Step-Mom this Christmas. Dad was looking for a "Bodum" which I found out is just a brand name for a "french press" coffee maker. You know, the kind where you dump the coffee and boiling water in a glass cylinder and then when it's done you press a close-fitting...

I think you can make a brew from almost anything edible. I bet bean-beer would taste terrible. Well, I don't like beans very much anyway.

woah, I don't know. I haven't learned to check out the gravity of wort yet. I'm not sure I will, either. I'm too lazy. I hope no-one thinks I'm being unfaithful to beer, but I am steering clear of the science stuff and just keeping notes of what I did, and whether the beer was any good or not...

Hi guys. I'm relatively new to brewing and still trying to avoid silly mistakes. My friend gave me a smack-pack of wyeast belgian stout yeast. I am making some stout, so I thought I'd use it. The trouble, I just realised, is that the smack-pack is good for 5 gallons and I am only making two...

My wife really likes the "everyday IPA". I'm going to make another batch as soon as I work my way through some of the other bags of grain I have here. It's got a smooth creamy aftertaste, and rich flavour. As IPAs go, it's pretty mild on the hops, but compared to the corn/rice swill they call...

Here's a picture of how the Brooklyn IPA turned out-it's a nice beer. And another picture of the boiling wort from the chocolate maple porter.

I just drank a bottle of Everyday IPA literally a minute ago. I drank some while it was young and it was pretty good, but this one was in bottles for three weeks or so and was excellent. Crystal clear, and hoppy and malty. Even my wife said it was well worth the effort. I'm not boasting; that's...

Well the chocolate porter is in the fermenter now, I must say the wort tasted great, so I'm expecting this to turn out well. I accidentally dropped the probe on my digital thermometer into the wort, so luckily I had a real thermometer as backup which saved the day. I don't think anything...

Thanks guys! I'll boil it now to sterilise it, and then turn it off and cover it and boil it again. I guess "extracts" are boiled twice, once when they are made and then again when you make the beer, so this should be fine. Thanks for the reassurance!!

Hi guys, I'm just finishing the "sparging" of my porter right now. It's going great, except work just called to remind me of a meeting I totally forgot about!!! It's 5:42 right now and the meeting is at 6:30. Is it possible to finish sparging, put a lid on the pot and leave it for an hour...

I started goofing around with changes to the recipe after my first hopped extract kit. I think I added maple syrup to a brown ale kit. I liked how that turned out, so I kept adding things to the extract beer. I like to feel like I "made" something rather than just "re-constituting" something...

Three weeks later.. Success! The beer has been in bottles for a week and is nice and clear. Two gallons of beer will get you about 16 bottles, so I used two of those 1-litre "Mr.Beer" bottles, and twelve nice cobalt-blue swing-tops. There was a great deal more "trub" in the fermenter than I am...

Well, thanks for the positive comments guys, here's what has happened so far, eight hours after pitching the yeast, there was a thick krausen layer on top of the beer. I was a bit surprised at the speed things were going, but the next morning, about eight hours after that, there was no krausen...

Yep, that's about how mine went, except the bag, which sounds like a good idea, less messy.

Thanks, I'll look into converting a cooler. That was a LOT of work. But I finally got the wort cooled down and it's in the fermenter. I started at about ten o'clock this morning, and was pitching the yeast by about four in the afternoon, feeling a little beat. But now I have finished drying...

Ha, thanks man, it turns out it's not my favourite process either, but I'm pressing on. I started four hours ago, there's half an hour left to the boil, and then into the ice bath. Well, the only thing I'm not too sure I did right was the sparging. I'm going to need a bigger pot and strainer...