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I have a peach wine where I added too much acid blend and now it's a little too tart. Anyone know of a way to reduce the tartness? Would cold conditioning help it?

I have access to large amounts of 6-row distillers barley, so I would like to start using it as my base malt. I have looked and can't find hardly anything on using 6-row as a base malt except in the typical styles (cream ale, KY common, etc.) But what about outside of those styles? I've found...

Louisville, KY I've heard has great water for brewing (and distilling). I've only ever used bottled water and extract brewing. I'm moving to BIAB all grain and tap water. I'm trying to learn a few things: - to adjust the water with CaSO4 and CaCl2, or just leave it alone? - would I add the...

My first allgrain(ish) brew. Not sure if this is the place for this thread, but here it is. I need serious help regarding the procedure as I'm still tryin' to figure out how this cereal mash and no extract thing works. Cream Ale Corn - 1.75lb (whole kernel, milled to powder) 6-Row - 7lb...

Starting first BIAB and cereal mash tomorrow. Do I add the finished cereal mash that had been heated at 122 (15min), 143 (15min), boiled (30min) at the beginning of my main mash into the bag with my barley? Where it will undergo a further main mash (90min) and boil (90min)? Should my...

I'm dipping my toes into the all-grain big kids pool with a cream ale (though it is going to be BIAB style) Anyway, I've never done a cereal mash before and am trying to learn about the benefits of using amylase instead of 6-row barley. I work at a distillery and have access to alpha-amylase...

What's the deal here? I'm putting together my first BIAB cook and I'm hearing over and over about squeezing the bag after it's removed from the mash. During extract brewing, I had always heard that squeezing the bag was bad for business as it would release a bunch of unwanted tannins into the...

I work at a distillery and have access to lbs and lbs of 6row barley, corn, and rye. I've been wanting to throw together a recipe using at least corn and 6row but I have little recipe building knowledge and no all grain experience. Anyone know of a a beer style or a recipe I could go for using...

I made a mead about 2 years ago and just tasted it. There was no residual sweetness left over. I would like to know what I can do to sweeten it up and if that is even safely possible? I'm thinking of dumping in all back into a bottling bucket, mixing in a pound or two of honey to sweeten it...

I left a pale ale in primary for 6 months. Is it even worth bottling or is it just going to taste awful?

I have an Altbier, Pale Ale, and Brown Ale that have been sitting in their fermenters for 3 months. Have they been in there too long for these styles of beer? Which ones should I worry about bottling first and which aren't in too much trouble? Thanks

My first lager ever and it's proving to be a bit of a hassle compared to ales with the temperature drops and what not...ANYWAY It fermented at 66F for one week then put it in the fridge for two weeks and 31F. I later found out that I should have gradually lowered the temperature. So I'm...

I made an oatmeal stout and let it stay in primary or three weeks. went to bottle this morning and I noticed in my carboy that there is a clear layer of liquid seperating the beer from the dead yeast and sediment...what could it be?

okay so I just brewed batch five last night and after taking the original gravity I found that yet again it come out to be about 0.010 higher than what my recipe shows it should be. I took my reading just before pitching the yeast and after the wort was evened out with water to make it 5 gallons...

I went to my local homebrew shop for the first time and bagged my own grain. I guess I went wrong somewhere because I ended up with about a 8 to 12 oz more grain then what the recipe called for:drunk:. It could have been just more of one type of grain or just a little more of all of them. They...

Going out to the homebrew shop to toss together another batch. Still haven't figured out what I want to make. Narrowed it down. You decide. :mug:

I think I have made my first major mistake as a homebrewer. When bottling my first beer (Belgian Wit), I just dumped in the priming sugar and stirred thoroughly. It's been bottled for one week so far. Is it possible for it to carbonate just fine anyway? What should I expect? How could I go...

First time brewing so I've been blowing up this fourm with all kinds of questions. So, here's another... Brewing a belgian witbier that had an original gravity of 1.052 Today, just over a week later, racked it and it has a specific gravity of 1.014 What should this tell me about my brew...

anyone know of any beers native to South Africa that are worth trying? My sister is there right now and I want her to bring me back a bottle or two.

I'll keep it short My witbier, in a 6.5 gallon bucket (for 1 week). I don't want it there. I have a 5 gallon glass carboy. I want it there. Witbier, I enjoy unfiltered and cloudy. I want to transfer it to the glass carboy but still have the beer fermenting like it's still in primary. Is...