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Planning on brewing the Alt.Beer out of "Brewing Classic Styles" and confused by this instruction: "Ferment at 60 degrees F. Allow the beer to lager for at least 4 weeks before bottling." I guess what has me confused is doesn't the lager process normally involve a cold fermentation, the...

I have a recipe for a sour that I want to brew, but it says it needs to ferment for 5 days at over 100 degrees, before letting it cool to room temperature. I have a heating element in my fermentation chamber (chest freezer w/temp control) but I'm worried about trying to keep it that hot...

Having an issue that I think is related to my CO2 regulator, or the connection between my regulator and my CO2 tank. No matter what happens, even with the CO2 tank closed, the pressure seems to be almost constantly increasing on my regulator. See pictures attached, there's about an hour...

I have a recipe that calls for 0.75 lbs of Crystal 40L (out of about 13 pounds total grain). I somehow forgot to get it from the LHBS and they don't open today, but I want to brew today. Any grocery store substitutes I could use?

After using gelatin to clear the beer up, do you need to let the temperature of the beer come back up before bottling? I've read a ton on using gelatin, and I think I'm clear on every step of the process except if I need to do that or not. Thanks!

Tried finding an answer to this, but couldn't, so I'm posting it. Am I going to run into any problems underfilling a 5 gallon keg? I usually make 2.5 gallon batches of beer, so I don't want to keg it in a 5 gallon keg if that's going to cause problems, but I don't want to buy a smaller keg...

Thinking of trying to add some spices (cinnamon and nutmeg mostly) to my cider. I'm having these thoughts after the cider has been fermenting for about a week, so I probably should have thought of this sooner and added them at the beginning. That said, is it too late to add some spices and...

Getting ready to do my first cider. I'll have Qs on bottling later but for now just on the recipe. I've seen lots of recipes with apple juice and sugar and yeast. Would it work to do just the AJ and yeast? What would the difference be? Lower alcohol would be one diff, right? Would there be...

So I have a bunch of left over hops from previous brews and I thought I'd make a small batch experimental beer with some of them. I have Fuggles, Kent Goldings, Warrior, Challenger, and I think some Simcoe. Which of those would pair well together? Also, suggestions for grains to mix them...

So I have a bunch of left over hops from previous brews and I thought I'd make a small batch experimental beer with some of them. I have Fuggles, Kent Goldings, Warrior, Challenger, and I think some Simcoe. Which of those would pair well together? Also, suggestions for grains to mix them...

Is it bad to leave beer in the fermenter longer than intended? For example, if it says to ferment for 2 weeks, and it says in the fermenter for 3-4 weeks, will that be a bad thing?

I'm looking to do a SMaSH IPA, probably using Victory Malt, or maybe just going with 2-row. Does anyone have suggestions on which to use (with reasons for why), and also what might be good hop combinations with either malt. I'm leaning towards using Victory Malt and Centennial or Cascade...

I found this recipe in the database. I'm looking to do a 2.5 gallon batch instead of the 5 indicated. I also read some comments saying to replace the Windsor yeast with Nottingham yest. Couple of questions: 1) Can I just cut everything in half as far as amounts go? 2) Windsor vs...

I found this recipe in the database. I'm looking to do a 2.5 gallon batch instead of the 5 indicated. I also read some comments saying to replace the Windsor yeast with Nottingham yest. Couple of questions: 1) Can I just cut everything in half as far as amounts go? 2) Windsor vs...

I'm brewing a 2.5 gallon batch of a porter today using extract and steeping grains. I have a normal WYEAST pack, my question is do I use the full amount, or do I also cut that in half?

I'm planning on starting some small batch brewing soon, doing some 2 gallon batches, as I am in an apartment with an electric stove. I have a Mr. Beer. Should I just use the Mr. Beer fermenter, or should I invest in a 2-3 gallon bucket or carboy? I know that the Mr. Beer fermenter works, but is...

Okay, it's been over a week and as far as I can tell my brew is not fermenting at all. I'm not entirely certain what went wrong, but I have a few ideas. My biggest question right now is what do I do with it? Is it garbage? Or is it salvageable? I didn't invest too much time or money into...

Hello! My name is Eric and I'm from Lansing area, Michigan. I've long been a fan of microbrew/craftbeer and I love a good, hoppy IPA. My father in law recently found a Mr. Beer brewing kit at a thrift store for like $5, and knowing of (and sharing in) my love of good beer, he bought it for...

I'm getting ready to do my first brew with a Muntons Gold IPA 5 gallon beerkit. My biggest question right now is whether or not I can just do a half-batch. It seems like I should be able to, since the ingredients are in 2 cans which have equal amounts of hopped malt extract (HME, right?). I'd...