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So I'm new to kegging and I've got two kegs in the fridge right now. The problem is they're both sour, grapefruit tasting. The first keg, after lots of reading and others input, I chalked it up as too cold fermenting with Us-05 yeast. The second keg, which I just racked to yesterday, now has the...

So while I was transferring my beer to the keg, I pulled a sample off to taste. There was a strong grapefruit, citrus taste. Thought I'd keg it anyways. After a week of force carbonating, I pulled a sample to see where I was with the carbonation and noticed that the grapefruit taste was still...

Is this right? I just brewed a lower gravity beer (1.043), last Sunday to be precise, and now 6 days later hitting my estimated gravity 1.014. I used wyeast 1272, 1L starter using a stir plate, and fermenting at a stable 65F

I'm ready to admit defeat. I have a brew that fermented at too high a temperature. I was told to leave it be and let the yeast work. I left it in the carboy for 2 months and its been bottled for 3 months now. Just opened one and the smell was bad, very skunky. The taste was just as bad...

Next year I plan to try my hand at growing hops. I know there are 40+ variety of hops, but if I was to get it down to 4 or 5, which hops would you recommend I grow? I live in Alberta, Canada with a little cooler and shorter growing season, and by the looks of things, a green house may be out...

Woop woop, another red ale just finished hitting the fermentor,and now I wait :rockin:

My last batch of beer fermented about 5 degrees warmer than the yeast's fermentation temp zone, resulting in off flavours. I was told to leave it. Its been in my carboy for close to two months, and now I'm ready to bottle. Can I, or rather, should I try to wash this yeast?

Whats the shelf life of crushed/ground grain?

My wife came home with a few brown glass 1 gallon jugs. They remind me of the old moonshine jugs, have the finger hole and everything. Anyways I looked at these and said "I could make beer in those" Has anyone tried to make small batches of beer? (other than our starters lol)

I decided to learn to make a starter. I asked my wife if she knew of anything that i could use as mini fermentor. She gave me a glass jug that reminded me of an old moonshine jug. Perfect! Only problem, it was half full of glass cleaner (no i don't know what exactly it was, just labled glass...

My wife started to make wine. On her first batch, the fermenting temp was too high, resulting in off flavours. She was told to leave it in her fermentor until the wine aquired the taste she was after. Close to 2 months later, she felt the taste was ok and she added all the little packets that...

Converting extract to all grain? I'm sure this question has been ask an insane amount of times. Could someone please post links to threads that answer this question? Thanks

I know there are lots of different recipes that use various types of yeast, but is there a yeast that can or would make for an all around yeast that can work for different recipes? Assuming that im staying within an ale style beer The reason why I'm asking is because I like the idea of...

So I've decided to make a starter for the first time. I've been reading alot about starters, and I feel I have a good feel for what I'm about to try. Anyways, when I went to order some yeast nutrient, I realized that the package was way more than I needed. How long will yeast nutrient...

Just being curious. Is it possible to mix different yeasts in a single batch of beer

Sorry, I'm a little confused. Is a wyeast smackpack yeast and starter all in one, or is it just a little nutrient in with the yeast? And if this is not the case, would we smack the pack, wait the three hours as recommended from the package, then add contents to the starter I've never made a...

So i have been having some trouble keeping my fermenting temperatures down, and keep ending up with a mouth wash alcohol taste that stays in the back of your mouth, for what seems like forever. I just picked up a Johnson fridge thermostat and i was wondering what temp to set the thermostat to...

What would happen if i added more yeast than a recipe called for? Would there be any advantages or disadvantages to this? I'm more curious than anything

Is it real critical to use food grade tubing for a blowoff tube? Its real easy to get 1 1/4" OD tubing from the local hardware store, but food grade, well thats a whole different story

My brew pot is more thn big enough to double a BIAB recipe. Would it be as easy as doubling the water and ingredients, pitching yeast in one large pot and dividing equally into two fermenters? Or am I barking up the wrong tree here? Yep, you guessed it, I'm new to homebrewing lol