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Popped the cap on my batch of amber ale last night and it was straight cider... Yuck. This is my first failed brew and I chalk it up to a bad recipe an poor calculations. You win some you lose some, and I am growing as a brewer from it.

So I bottled my Amber ale the other day and It had a very dry cidery taste and smell. The recipe called for 2 lbs of sugar and I think that is what did it, also it went from 1.080 to 1.020 gravity (as planned). Do you think this can mellow out in the bottle? Or am I forced to drink 55 sour...

This is my first time dry hopping and I am going to dry hop my amber ale and I really never use a secondary so can I just add whole hops to the primary? Does that cause a problem the racking? And how much should I use for a 5 gallon batch ?

Just cracked the cap off of my first finished home brew. Took a long swig and it tasted great. The love of my newfound hobby travelled from my palate to my stomach and I am hooked. Can't wait for batch 25. Cheers

I read a recipe that called for lemonade concentrate. I have never made mead before nor tried it but I am quite interested! Is this ok? Or is lemonade concentrate a no no?

I waited 72 hours on my brew and it was still at original gravity, in hindsight I pitch too hot. So today I repitched today, is it the same standard time to wait for sign of fermentation? What should I look out for? Thanks guys!

I used liquid yeast for the first time last night and It has shown no real signs of fermentation. The last brew I made was an IPA with dry yeast and it was churning by the second day. Am I over thinking this ?