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I've been experimenting with alternatives to corn sugar for bottle conditioned beer. I like bottles because they are portable, self-contained single serving containers. When I bottle, I feel like I'm putting up canned fruits for the winter, like treasure for later. I can see how much I have...

I have a recurring problem with bottle conditioned beer. 4-6 weeks after bottling, the carbonation is perfect, yet another month or so, and it starts getting waaay too fizzy. I don't have a way to chill that much beer at (I brew 6.5 gal batches every 3 or 4 weeks), and my cellar temp is hovering...

Normally when I transfer cooled wort to my fermenter, I open the valve on the boil kettle and let it splash over a slotted spoon to aerate the wort. Yesterday, I tried something new to avoid transferring all the trub into the fermenter: I siphoned the wort off and, while it still tried splashing...

I'm looking for opinions and rationale on whether it's better to let beer finish attenuating in the primary fermenter until it's time to keg or bottle, or rack to a secondary after initial fermentation. What are the pros and cons for either approach?

Just getting back into brewing after a 40-year hiatus. Made a lot of bad beer in the early 1970s when there wasn't a lot of information and NO network. So different today. What a great community. Since March I've been on an IPA tear, with four different batches in bottles and one in the...