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Today I thought would try my first batch of beer. It has only been in the bottle for 7 days (6 days at 70 and one day in the fridge.) It’s been a total of 30 days since brew day. The carbonation was not that bad and the beer had a nice head that stayed in the glass until the end. The...

Is there a point where you are past the possibility of a bottle bomb?

For the past two days, the FG on my batch of IPA has been at 1.011 Still some bubbeling in the airlock, but no sign of infection. The young beer smell and taste has faded and the smell of malt is really standing out. It’s bitter, but leaves a sweetness on the lips. I have dry hopped for...

If 1 lb of dme has 45 points and I used 7 lb’s in a 5 gallon recipe, shouldn’t my OG be around 1.063, not including any steeping grains? Somehow I got a reading of 1.047 on my first batch of beer. I thought that maybe I didn’t mix in the last gallon of water well enough before I took a sample...

The IPA recipe I used called for 1oz Galena for 60 and 1/2oz Columbus at 5. I dry hopped 5 days ago with 1 oz Columbus. I took a taste last night and do not think it will be hoppy enough. Can someone recommend a hop addition that might work well for the last 5 days in the secondary? Or, is...

Tomorrow morning I am going to rack my first beer to a secondary fermenter. I have heard both sides of the issue and believe in my heart that it really doesn’t matter if I do or I don‘t. The truth is that this is my first beer and I am going to rack the bastard. Wish me luck.:rockin:

My extract/steep grain IPA has been in the primary for around eight days now and had a very enthusiastic 4 days of fermentation. The top 2.5 gallons are very clear, but the bottom has been holding on to a haze. Is this because of the yeast cake? If I rack to a secondary for dry hopping, will...

I realized last week when I made a my first batch of beer that I didn’t know what beer was. I mean, I have always loved beer, I just didn’t know why. It wasn’t until I stood above boiling malt and then added hops that I truly knew what it was. My wife and daughters had to leave the house...

I started my first brew yesterday and pitches the yeast at around 3:00 PM when the wort was at 56/58 Degrees. The room have for fermentation is an ambient 60 degrees. I was not expecting to see anything as far as fermentation today but when I got home from work at around 6:00pm I see that...

I just fermented my first ale and think I may have either done something wrong. The recipe called for 7 pounds of light DME but the OG was only 46. The recipe said it would be around 70. Any thoughts?