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I brewed a Belgian White bier, and after it was done and siphoned out, I added 2 gallons of apple juice and 16 oz of honey to the yeast cake. Now, after 8 weeks, I sampled it. Wow, it is good! Definitely wine, with a very subtle apple taste. Hard to believe that I can make a top quality wine...

This is my first try at an Apfelwein; I used the yeast cake left over from a Wit Bier 5 gal recipe, and poured about 1/3 of it out. Then added 2gal of apple juice and 16oz of local honey. The yeast went crazy for about 36 hours. Now, 3 weeks later, the yeast seems to have mostly disappeared...

I am running on a 100% rainwater and local septic system. I need the good bacteria in the septic system; does sanitizer kill them? Let's say I mix up a couple gallons, and then run it down my drain, does it kill the bacteria?

I poured 2 gal apple juice and 1 lb local honey on a yeast cake left over from a Wit Bier, in a carboy. It went ballistic :D For a day or two. Two weeks later, it smells great, but still looks cloudy. Should I just leave it in the carboy? How long? Try to siphon it off without getting the...

I think I've earned the Jr. Brewing Merit Badge :D So far, I've brewed about 8 batches(5 gal) of Belgian Wit, a stout, a dunkel-weiss, and a couple of hefe-weizens. All from kits, except the last few Wits. There, I bought quantities of the ingredients of the Wit kit, and am just using their...

So I brewed a light wheat beer, and once I rack it, there's a nice thick yeast cake on the bottom. Can I add a fruit juice, say apple juice, to the yeast and make a cider?

I'm brewing a Belgian Wit, very light wheat beer, and am wondering about fermentation temps. Living in the mountains, I don't have A/C. In the morning, my house temp can be around 65, climbing to maybe 75 by the end of the day. Outside air temp is around 50 for a low. Fementation temps will...

I decided to make some beer from stuff I had laying around, and it turned out good. Except it measured about 2.5% alc beer (1.030 OG and 1.010 FG). Not a good recipe. Is there a way to increase ABV? Should I just chuck it?

I'm pretty new, brewed about 8 batches so far. They've all come out well, and they get drained pretty quickly. My water is all rainwater, run through micron filters and a UV light. It is very soft, and I think I can taste it. The beers have been very good, but there is a kind of "flat" taste...

I've just started brewing, have done about 8 brews. I've noticed that the light beers seem to do everything faster: ferment, carb, etc. Is this true?

I tried making a wheat beer out of stuff I had lying around, some Oat meal, 3lb dme, some spare hops, some 2-row grain. OG was only 1.030, and now FG looks like 1.010, so that's less than 3% ABV, more like 2.5%. It looks and smells fine, but it reminds me of the beer in the Ericsson R/D...

For this summer, I want to have a light Wit beer, mixed with lemonade. Could I just mix lemonade and beer in the keg? Carbonate them both together? Of course I could just serve lemonade on the side, but it would be great if I can keg lemonade and beer together. edit: I can see that the sugar...

Two batches of beer in the keg have shown me that beer seems to *dramatically* change taste over time. A seemingly scorched extract batch has lost that burnt taste, as it carbs up and ages. The more extreme flavors are being moderated, but why? What exactly is happening? A chemical process?

From what I have gathered, about 1/2 the sugar is needed to carbonate in the keg, vs in bottles. Is that a safe assumption? Also, there is no danger of a keg "bomb" like a bottle "bomb", right? Only that the carbonation level could be too high for that style of beer.

I kegged a Dunkel-Weizen, like a stout wheat beer. It tasted kind of sour, like I had scorched the LME. But now, after another week or so, it has carbed up and moderated the sour taste. How much change does a beer go through when kegged? Will it be even better in a few more weeks? edit...

I ordered large amounts of ingredients (50lb of DME to start :) ), and am wondering what would make a good substitute for the cheesecloth bags to put grain and hops in? Any kind of painter's filter? Nylon pantyhose?

I picked up 3lbs Munson wheat DME, and have about 4 lbs of grain, and a packet of hefe-weizen yeast, and some hops. So what can I make? I'm guessing about a 3 gal batch. How about: 2lb wheat grain 3lb DME, wheat 1/2 oz bittering hops (pellets, can't remember the name) 1/2 oz hallertau...

At the local brewstore, I picked up 3lb of Munson wheat dry malt. I have some hefe-weizen yeast, and some hops left over, along with a big bag of wheat grain. Is that enough for a 5 gal batch of light wheat beer? I was thinking 3lbs would be enough for maybe 3.5 to 4 gallons, along with...

I read an article in Science News that describes how copper surfaces in an operating room can cut infections down by 50%. Just having copper surfaces, such as doorknobs, bedframes, etc, made a huge difference. Not sure about the policy here about posting links, but it was a major hospital...

I bottled on Sat, 4 days ago, and sampled a beer today. It was fully carbed, according to my taste from drinking Wit beers in Europe. Plenty of "tang" from the carbonation. This one has only been in the fridge for a few hours, and when I popped the top, it wanted to foam over (I did turn it...