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U am about to make my first non kit brew and was curious if there was a way to chill the wort without a wort chiller and what is the best way to do so?

Hopefully corona doesn't mind I had to reuse Some of their bottles. This was my first batch and it came out great.

Just bottled some mead early last night. Over six gallons worth

For those that are wondering I primed and bottled this brew. I did a little taste test on it and it came out well. All bottled. It has a perfect subtle honey taste good wheat flavor a little dry on the finish like a good wheat ale and awesome aroma. I got petty good flavor out of the hops for...

Well if that is the case I will be bottling neck week

I am hoping since I dry hopped more honey flavor will remain

For those that made honey wheat before how long did it take to ferment did it clear at all. Cause line is about a week and a half in and bubbling activity is dropping quickly once it stops I will take a reading wait a week and take another one but it seems to have gone pretty quickly

A lot of people have been curious why I choose to dry hop the Hallertauer Magnum. I really like the Aroma and smoothness that comes from the hops. All honestly I wanted to try something different and see how it turns out. I added a lot of honey to give it a dry finish that has a subtle...

Awesome thanks for the tips

I am def going to try the oak chips thanks for the advice and I am curious how the bamboo leaves work out

What's the point of home brewing if you don't experiment ya know?

So I made up a recipe for a honey beer and am curious to get some feed back on how more experienced brewers think it's going to turn out Ingredients: 1/2 lb honey malt 4 lbs wheat extract 4 lbs honey 2 oz hops Hallertauer Magnum Ale yeast I steeped the honey malt then added the wheat extract...

Mead is Clearing nicely any. tips continue to bulk age or botttle age. My mead is about four months in

Any recipes to make it in a six gallon batch

Do you think it is best to leave it in bulk or bottle age it?

Hey all, I am in need of an amazing strawberry wine recipe can someone kindly point me in the right direction

I used about 15 lbs of honey. The yeast was a lalvin 71-122 and fermented at 65-75 degrees

I did use nutrients in the primary. Do you thinks it will smooth out or am I just outta luck

I have recently made a batch of mead ( 6 gallons )that currently is racked to a secondary. And has been racked for about four months now. Today using a wine thief I grabbed some out and tasted it. The initial taste are like a semi sweet dry wine but it has a bite to it. It kinda burns the back...

So all the bubbles have stopped and the cider looks still. But every once and a while I see what looks like a chunk of yeast shoot up to the top and then float back down. Any one know why? I am super new to home brewing. Also I have been reading about clearing agents. Are they needed in cider...