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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 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?

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?

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...

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...