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Brewed Imperial Stout last week and it’s been in 5 gallon bucket for last 7 days. Problem is I can’t get a good gravity sample from the bottom nozzle of the bucket because of the large amount of sediment that settled on the bottom. I’m concerned that this will also cause a problem transferring...

Haven’t used a snack pack for awhile. I’ve had it in the refrigerator since I received it a couple of days ago. After I activate it should I leave it in the refrigerator or leave it in room temperature for the yeast to do their work. Thanks!

Hello Everyone. I'll apologize in advance for this long message but I could use some advice. Started with 3 gallons of unpasteurized cider on my stovetop temp at 185 for 45 minutes to kill any wild yeast and added 2 lbs of brown sugar.. After cooling added my yeast started that contained Red...

Only my second time kegging and I have some questions. Here's the background. -Fermented beer for 14 days. -Had to filter beer through cheese cloth due to outrageous amount of sediment at the bottom of fermenter. -Filled two 2.5 gallon kegs. Questions: 1. How long should I leave in kegs...

Not new to homebrewing, but first time kegging and I think I screwed up. I have (2) 2.5 gallon kegs. I put in my priming sugar, poured in the kegs, pressurized and then PUT IN THE REFRIGERATOR!!! Did I screw up? Can I still take them out and let them condition at room temp???

Hello All. Hope you can help. Made my first batch of mead and it had been sitting in the glass carboy for 3 months. Just took a gravity for bottling and it read out at 1.040. Instructions say the final gravity should be 1.017 or less. I plan on leaving it in the carboy for another 30 days but...