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So my brother in-law asked me to make a Hawaiian fruit beer for my sisters birthday. After doing a little research this is what I came up with: 5 gallon batch 5lbs Germ. Wheat malt 3.5lbs US 2row 3.5lbs Crystal 40L 1oz Noble hops Hefeweizen Ale Yeats(White Labs #WLP300) 1 to 2 juiced...

I was wondering if it would be a goo idea to just fill it with water and then practice force carbing said keg just so I can get an idea of how it's done. Any thoughts?

So I racked it the other day and got a FG of 1.010 when it was supposed to me inbetween 1.016 and 1.020.....that's a pretty significant difference and it's pretty damn watery. Is this worth keeping or should I just toss it. Also I should note that I said screw and threw in some oak chips...

I have and it was your standard legal wording, I just wanted to make sure it was ok by other people who have it.

So I thought about buying this software but when it came time to get it I saw that they want my phone number. I'm just not sure if I trust that.... so do you guys recommend it or should I stay away from it?

Its the oatmeal/wheat stout out of Homebrews Companion. The OG is supposed to be around 1.053-1.060. When I took my reading prior to the additional water it was around .051-.053, can't remember exactly what it was. What type of DME should I add? Also, fermentation has already started, its going...

True. I would just rather not get super sick from it haha. I'd say I was at about 5 gallons of wort and added maybe an additional 2 gallons. My chiller was running water right from the wall, I made myself and never really thought to clean out the inside. Hopefully turns out ok. What are some...

I was chilling my wort with my wort chiller connected to a hose line outside. Then the next thing I know is it had somehow broke and probably about a gallon of hose water was introduced into the wort. I pitched the yeast anyway things it wont make much of a difference. But now my question is...

I was wonder if I just warmed up a fridge to 65° to 75° would it be able to keep my fermenting beer at temp or would I have to get one of those auto adjustors?

Awesome, thanks guys. Fyi, I know I dont post much but this forum helps out tremendously.

So take it out of the fridge and let it sit for a while longer then?

Obviously boiled into wort

Its only been a week and a few days since its been in the bottle. It was a 5 gallon patch in a 6.5 gallon carboy. So 3 gallons of water and 3.3 lbs or LME and 3 lbs of DME.

Just popped open one of my beer only to find it tastes watered down. Not sure what I did wrong. I let it ferment for a week, transfered to a secondary to dry hop, the bottled a week later. My only guess is that I added too much water to my carboy; 6.5 gallon, added 3 gallons before adding the...

So primary fermentation stopped about 5 days after starting it. I then decided to rack it to a secondary carboy and add a 1oz Cascade dry hop. I first but the hop bag in the carboy and then racked it, making the hop bag stay floating at the top. Its been 3 days and it still hasn't sunk. My...

k so I got 1.5oz for 2 gallons, now do I need to mix that into water before I add it into the beer? If so how much. Sorry for being a pain, its my first brew and everything I have found has been for 5 gallons.

I'm adding sugar then bottling right after and letting it sit for another two weeks

So I'm priming my brew tonight, I'm brewing 2 gallons of and ipa and was wondering how much sugar should I add? Is there a regular chart I can follow or some sort of equation? I don't want to add it to each bottle individually because I heard that can being up problems. Instead I want to add...