Search results

I've gotten pretty busy lately and my nut Brown ale extract kit is going on 4 weeks in primary. I assume it is perfectly fine and maybe even better with the 2 extra weeks. Is this true?

Just drank my first batch and it tastes like apples. It was a classic American light kit. 2 weeks primary, and 2.5 weeks bottles. Multiple tasters agreeded that it tastes like apples without being told beforehand. What did I do wrong?

Pretty active fermentation going on and my starsan is actually bubbling uot of my airlock. Is this a big issue as long as I watch it and top it off or should I just top off with some pure water?

Seems like putting a 212+ F pot into 32 F water could cause a good bit of shock on the aluminum/S.S. Is this anything to worry about? Should it be steeped down to 32 F water?

I want to do a Belgian Golden Ale for my second brew and I looking at some recipes and most call for around 2 lb Golden Belgian Candi Syrup and I was wondering if table sugar would have the same effect?

Just bottled my first batch, it was the classic American light kit from mr. beer. It was a two gallon batch so I boiled 0.3 cups of sugar (converted to tablespoons) in 1 cup of water, let it cool and put it in my bottling bucket. Next, I siphoned my beer into the bucket with the tube in a spiral...

So I will be brewing my second batch this weekend and it will be the first time steeping/boiling hops. (First batch was a pre-hopped Mr.Beer extract kit.) I know that steeping specialty grains require a mesh bag. My recipe requires 15 minute hops, 5 minute hops, hops at flameout, and a dry hop 7...

As the title suggests, I am wondering if there are any places such as hd or lowes that sell star-san?

Will using table sugar for the recommended pound addition to the extract kit be okay? Or will it produce an off taste?

My lhbs has both of these extract kits and I was wondering which is better by any brewers experience or if they are essentially the same exact thing. It will be my second brew.

How much headspace should be left when bottling Mead? When I bottle beer it is needed to leave headspace for carb. I am new to mead, but it seems like the less headspace, the better because it will only allow for oxidation.

Best/Cheapest place to buy bulk honey? I only make 1-2 gallon batches so wont need more than 5-10 lbs at a time.

Made my first ever batch of mead today. 1 gal of JOAM. Can't wait for fermentation to be over, takes a lot longer than my beer so I will have to restrain myself.

So I have been taking everyone's advice on using the priming sugar calculators. Only problem is that I don't have a bottling bucket yet and will be priming each bottle individually for my first batch. Using the various calculators, and after I scaled down the sugar to per bottle, my math is...

I should be bottiling my first batch within the next week and a half and I sure there is a most reccomended sugar to use, but i was wondering if simple sugar from walmart would do? For example: Domino Pure Cane Granulated Sugar.

New brewer here and I have been reading a lot on here about checking SG. Most say to check it often. Is this every 3-5 days or more or less? I feel like anymore would be bad for fermentation because you are exposing your batch to oxygen each time. Is this small exposure time worth worrying about?

So I made my first batch with the Mr. Beer kit I got as a gift and I didn't know the beer kit it comes with was so simplified. I want to move to a true extract or even willing to give a partial mash a go. I heard about a Banana Bread ale and have not been able to get it out of my head since...

I just got into beer brewing and I figured I might as well give mead a shot. I am going with a version of JOAM. I know that is very recommended to not change the recipe at all but would it be okay to do without the cinnamon and clove? I am making 2 one gallon batches and I am curious to how...

I am using a Mr. Beer kit and it recommends 2.5 teaspoons of sugar per 1 liter bottle at time of bottling. However, I will be using 12 oz bottles. So my questions are: Does the about of sugar used scale linearly? And if so, is this amount recommended by Mr. Beer a good amount?

My first batch has been fermenting for a little over a day now in my LBK. I am worried because I looked at it using a flashlight and there is a very heavy sediment along the bottom. Is this normal? Did I not stir enough before I put the yeast in?