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It's seems very clear that the vast majority believe that 3 weeks in a primary, then bottle, then age 3 more weeks is a good practice (no secondary). However I also read that Hefeweizen's mature much faster and should be bottled sooner. This is my first Hef and second batch total. I'm planning...

I just bottled my first batch. It is an English Brown Ale. The color is perfect, but it tastes I little bit watery. Is this normal before carbonation? I didn't get an OG but the FG was 1.014.

I think I may be confused with the term alcohol tolerance. If I use Montrachet yeast and they say the alcohol tolerance is 13%. What does this mean? The yeast die? Become less efficient?

I've got my first batch of banana wine in the fermenter. However the starting gravity appears to be 1.120. I see most fruit wines should start around 1.070. Is this acceptable? I followed what I believe to be a good recipe from a solid source. What will be the outcome if it is way to high?

I brewed my first English Brown Ale a few days ago. During the 60 minute boil I noticed that a large layer of foam developed. Which I have read is completely normal, but it left a lot of sediment looking material on the sides of the inside of my pot. I did not stir this material back in I simply...

I brewed up a brown ale for my first attempt on Wednesday. I had good bubbling in my airlock within 5 hours, but it has completely stopped after about 24-30 hours. I'm reading that this isn't necessarily a bad sign. Does anyone know approx what SG I should expect when I transfer to the secondary...