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Hi all, So I brewed some Tepache and added some lactobacillus from Wyeast. I have it fermenting in a cozy heated Home Depot cooler at 93* F. Problem is, I added a Campden tablet to to the water to get rid of chloramines, and I think it may have killed off the bugs. It took almost 48 hours to...

So I made five gallons of hard cider a few days ago. I made a starter with Wyeast cider yeast that lethargically bubbled up with activity. I didn't think anything of it and pitched it and called it a day. Thing is, my homebrew store has very slow turnover on yeast. I've gotten the sulfury...

Hi all, I came up with a recipe that I really like using corn meal: ---------------------------------------------- -10 lbs of corn meal -9 lbs of Pale American 2-Row -1 lb of crystal 10* -3 lbs of rice hulls +1 ounce of Northern Brewer at 60mins -fermented at 68* with US-05...

My refractometer gave me an OG of 17.9 Brix and a FG of 7 Brix, giving me around 9.5-9.7% alcohol by volume. It'd be nice to say that I balanced my beer so well that it tastes like a 7% abv beer but is close to ten, but I'm wondering if its more likely I'm running into some problem with my...

http://beersmithrecipes.com/viewrecipe/304473 This beer is really good for the fall season. I love to curl up with it and a scary movie, or any movie at all for that matter. Pairs best with dessert or popcorn, especially caramel-covered popcorn!

Hey all, I have been having some problems properly dispensing my beer. I decided to raise my keezer temp to 50.F, which is the right serving temp for the style of ale I am serving. According to the beer carbonation table, I decided 20 psi would be the correct pressure to accommodate the...

I recently made an Oatmeal Stout. I used the Clone Brews recipe and followed it exactly, and noticed that it produced a watery beer with little to no mouthfeel or matlyness. Could the yeast just have fermented too much of the sugars? Is that typical for an Irish style ale yeast? Thanks for...