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My wife brought home a bottle of raspberry flavored wine recently. It really has a pronounced raspberry flavor to it. I was wondering if I could use the raspberry wine to flavor my wheat beer instead of using a raspberry extract when I bottle. I'm not a big fan of the extract flavorings, as they...

First time using the Wyeast smack pack yeast activator. It took 48 hours for the package to start to swell up. I left it sitting on the counter at room temp for a few more days, now the package looks ready to pop. Do you think this yeast is still viable or should I start over with a fresh pack?

How do you reassemble a perlick tap faucet? Does the long slot on the ball stem face the open (spout) of the faucet or go to the back where the seal is? Also if I'm not using the tap for awhile after cleaning, should I leave it open or closed?

This is my first stab at a honey wheat and I have a dumb question. If the addition of honey is 100% fermentable. What gives the beer it's signature honey flavor?

I've tried a lot of commercial styles of beer that say they are either a stout or a porter, but it seems that the two classifications are often interchangeable. What are the proper characteristics of each?

Darn, the temp control on my lagering refigerator went south and now 5 gals of red lager is semi-frozen. I was pretty close to FG before this happened. Any suggestion other than slowly raise the temp, pitch more yeast and then bottle?

Just picked up a new 6.5 gal brew bucket to lager with. 48 hrs into fermentation and I don't see any activity in the bubbler so I open the lid and what do I see... the start of a nice krausen layer of yeast. We'll I'm relieved that my beer's well on it's way, but how do I fix a brew bucket...

I know bars serve green beer by adding food coloring to the glasses before they pour the beer, but how can I make the beer green right from the bottle? Could you just add the food coloring to the priming sugar and then rack your beer into the bottling bucket?

I'm thinking of using some smoked malt in my next porter receipe, which would be better: a Beech smoked malt for Rauchbier or a Peat smoked malt used in Scotch and Scottish ales?

I've seen this in the post a couple of different times. How you you go about doing this? (pitch a new starter) and what benefit does this give to bottling your beer?

Help! just got a new 90% energy saving furnace and the sucker lets the house temp drop to 62F when I'm away at work. (it's below 32F outside this time of year) Short of leaving the stupid thing run all day (don't want to contribute to global warming). Can anybody think of a way to keep my...

Normally I carb my beer for 3 weeks @ 70F and agitate the bottles about mid way through to keep the yeast active and happy. Plus this is a great time to attach the labels. However I allowed my kids to help and noticed, to late, that they were VIGOROUSLY SHAKING the bottles before returning them...