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I've never made cider before, and I want to make a fairly sweet cider. I've noticed everyone seems to let their ciders ferment completely, then back sweeten. I'm wondering if I can just taste it daily as the gravity drops and bottle and pasteurize when it reaches the desired level. I'm trying to...

The directions on my Super Moss say to add it to 4 oz of cooled wort, shake vigorously, then add it to the boil. It's not a huge deal but anyone know why I can't just add it directly to the boil like I've always done with regular Irish moss?

Pot used to be that same blue color throughout and smooth to the touch. Now it's whitish and rough feeling. I might have had some star-san or oxy-clean sitting in it for a while at some point, don't really remember. Not sure what metal it's made of. Any reason not to keep using it?

Ok, I'm confused about this. From what I can tell these two are supposedly the same strain (McEwans), but the recommended temperature range for each one is completely different. Wyeast lists it as 55-75 for 1728, and plenty of people seem to like using it at the lower end of that range. But...

A couple days ago I bottled two five-gallon all-grain batches that had been sitting in primary for two weeks, a 1.050 brown ale and a 1.054 milk stout. I primed each with four ounces of corn sugar. I pitched half a yeast cake of WLP 002 from a 3% session beer into each one, and I've never had...

I've been trying to get to my LHBS for a while, which is difficult because it's an hour away, they close at 6:00, and I work a lot. When I finally managed to get there the other day it was almost closing time, and I had multiple recipes I wanted to buy, but when I go inside I find out they are...

I have been fermenting my ales in 5 gallon glass carboys in my laundry room, where it stays a constant 68 degrees. According to my stick-on thermometer my temps haven't been getting above 70 so far, but I've been under-pitching, which I plan to rectify. I'd like to start using an ice bath to...

I would like to start doing some small experimental batches to get a taste for different ingredients, and also while I am at it build up my yeast for my bigger batches. I want to start with some SMaSHes to compare different base grains. What I am wondering is what is a good OG to shoot for? I...