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When Bottling, I dissolved the priming sugar in 1.5 cups of kettle water, and then poured it into the bottling bucket during racking, by pouring it against the side of the bucket. The bucket was mostly empty. No damage, but did I just make poison beer? No idea why I did that.... The water...

I noticed the brew shop close to me stores their high turnover grain in large garbage bins. I'd assume those things were never meant to store food in and aren't food safe. Am I paranoid or would you worry about that too? Thing is, they're the only shop that sells pre milled grain anywhere...

So my general rule is to not add more than 1 kilo of dextrose to any 5 or 6 gallon batch (2.2 Lbs). Think is, I'm planning on making a Belgian (blond or dubbel) which calls for Belgian candi sugar. So...No more than a kilo of any sugar combination? Of is it in addition to the candi sugar...

I made few few mistakes here. First I bought some coopers kits (real ale) that had expired 6 months earlier for 10 bucks each. I figured I'd just use them as the base of a pumpkin spice ale. Anyways. I racked too soon and some weird krauzen appeared a few days into the secondary. That...

I made a batch of Mead for a buddy, who also supplied used wine bottles for bottling. Thing is, it would appear that 3 of them are different and appead wider in the neck than others I'm used to. I'm worried that they require a bugger cork. I have previously corked using a hand held corker...

Ok, I went with that title to get lots of view. I brewed an apple wine and racked onto some blueberries I boiled. Had a few sips of one (really good!), while coming across an article on the winemaking talk site about botulism. yeah. Apparently some guys got botulism after throwing a...

I was brewing a honey porter. Thing is, I bought the grain a few weeks before I brewed. And for some reason the brew shop sells everything by the kilo, so if I need 200 grams, they charge be for 1000. So based on that, I bought basic stuff to fill the gap (since I was paying for it anyways...

I brewed a honey porter today using extract and steeping grains. I was planning on bringing the steeping water to 165 and then adding the grain bag, however I read the thermometer wrong and added the grains to 180 Degree water. I figured it out in about 5 seconds, dumped a room temperature...

So I threw together two coopers kits for 6 gallons with Nottingham ale yeast three weeks earlier. After some krausen, and f location, I racked. the day after what I though were yeast rafts appeared. WTF, so a few days after that, this appears. It's kinda like krausen, but It's got me...

OK, so I discovered Innus & Gunn and want more. So I googled it and found a recipe on this site, and on beersmith (apparently the same author). Thing is, the guy was using all grain and I'm stuck with extract. So I pumped everything into brewtoad (liked it better when it was hopville) and...

So I knowingly bought a kit that was 10 months old, for 10 bucks even, thinking I'd just replace the yeast. It was cheap and didn't want to walk away from it. So after googling old extract, I've learned that extract darkens over time. The retailer had 3 more kits I could buy for the same...

I added roughly 700 ML too much to a two gallon batch of JOAM. Will it make a significant difference, and If I age in carboys for 3 months will some of that excess evaporate? Thanks

OK, I've made applewine before with Nottingham. Was thinking of doing another 12 litre batch with champagne yeast (lalvin, can't get red star). Thing is, it's an ok drink in my books, it's not beer, but it's ok while filling the gap and occasionally a nice departure. I've made two batches and...

$hit, Creemore springs UrBock is suprisingly strong. I'm a bit drunk at 6%. Usually takes more. And yet, pondering what needs to be done... After trying my own JOAM and making a gallon, I shared with my two co-workers . One liked it, the other said he didn't care for it, but his mother...

I made 2 bottles of JOAM. Aged it 6 months. I liked it. Shared it with some coworkers who liked it more. One of my work friends has acquired 5 kilos of honey and asked if I could make JOAM for him. (Apparently his mother REALLY liked it). Anyways. I don't mind experimenting and...

So, in another post I noted how I had to hastily prep a siphon unexpectedly. And unfortunately I had some starsan in the hose as well as the section above the plunger. when done it seeped into the brew. Let's just say 200 ML of liquid starsan got into a 19 liter batch (probably half that but...

I just bought a 1/2 inch siphon hoping to knock down my bottling and racking time. I tend to do things in threes, so racking three beers takes an hour with my old siphon. The new one can do a carboy in 5 minutes instead of 20. Did the first one just fine, but the SECOND TWO didn't fit the...

This question applies to all brewing (beer/wine/mead). I currently have 2 gallons of JOAM in a 5 gallon carboy. The oranges are floating around and I'm using a SLOW wine yeast this time (OK, not exactly JOAM). Half the oranges have sunk, and the mead will clear, then I'l tip the carboy a bit...

Yeah that pretty much sums it up. I was gonna do a citra smash in a few days and was using the following formula for 6 gallons; 9 Lbs LME 1 Kilo dextrose 2 ox maltodextrine 1 oz Citra (60) 0.5 oz Citra (15) 0.5 oz Citra (5) .05 oz Citra (Dry hop) I'll dry hop for a week prior to...

Familiar question I'm sure: Did I ruin this? I did a tiny batch of Mead which yielded all of 2 wine bottles of JOAM. I don't own a capper so I used those plastic capped wine corks. Like these here I soaked in star san for 20 minutes since there seemed to be some debate if soaking was...