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I recently went to Hardywood Park Craft Brewery located in Richmond, VA, and found out they use a lot of volunteers to help them can and bottle their beers. I signed up on their list and just got an email, so I'll be canning and bottling for them on Friday. I'm super excited to see the process...

I'll be moving about 30 minutes away in the coming weeks and I was wondering how I could bring a fermentor that is filled with beer without it jostling about and getting aerated. Do you think I'll be fine just tossing in the back of my car?

I'm looking for an extract recipe for a good chocolate cream stout with an ABV of 7-8%. Right now I've got a recipe on BeerSmith that comes to around 7.7%, but I'm curious about how much chocolate will come through. I want the chocolate to be very prominent, and sweet, not bitter. Here's what...

So I dry-hopped a double IPA with 4oz of cascade pellet hops at room temperature for 7 days. Before the dry hop, the beer had a nice floral aroma and taste, with a good amount of malt backbone. Now, that floral citrusy aroma has been completely covered by a dank grass kind of smell and taste...

So I just threw my priming sugar in the bottling bucket with all of my beer, and then found out I had no bottling caps.................... I'm so mad at myself, luckily I have a local home brew supply shop, and they open at 10. Should I add just a touch more priming sugar when I bottle the beer...

So I've had an imperial IPA in secondary for awhile, and took a gravity reading 9 days ago at 1.014, 2 points high of beersmith's estimated fg. So 7 days ago I dry-hopped with 4 ounces of cascade, and I moved the fermenter to the sink last night and when I saw it, low and behold the air lock...

So I made a Mezza Luna red kit vinter's reserve by wine expert around a month ago and I just racked a sample off after degassing and adding sulfites and sorbate last week, and it tastes pretty sour. Is my wine turning to vinegar or does it just need time to age?

I've been making the Mezza Luna Red by Wine Expert, and they had me add 2 packets of small oak chips into the primary when pitching the yeast. I just degassed and added sulfite/clarifying agents today and had a taste, and there's some oak flavor but I'm searching for a little more. I've got 4 oz...

I've got two 6.5 gallon buckets for primary fermentation and I can never get the lids to be airtight with the bucket. I'd like to have an airtight bucket just so I can see some bubbling in the airlock instead of opening the lid and checking for krausen. Got any tips?

So I've had a Russian Imperial Stout sitting in secondary for 2 weeks now after a primary fermentation, and I was going to bottle in a week. I've had a mixture of bourbon, cut and scraped vanilla beans, oak chips, and 2 cinnamon sticks since I first brewed the stout. When I added them today, my...

I've got a kit from Northern Brewer that I plan on brewing, here's the recipe. http://www.northernbrewer.com/documentation/beerkits/WestCoastImperialIPA.pdf It calls for a first wort hop, and I'm curious about what it will do to the finished product. In this case, the first wort hops are...

I'm going to brew my fourth extract batch tomorrow, the Northern Brewer West-Coast Imperial IPA. In my previous batches I've kept adding water to the boil kettle to compensate for the amount of water being boiled off, should I continue this? Basically every time the water level dips below the...

So I recently brewed a Russian Imperial Stout OG 1.081, and I ran in to a problem with a high fermentation temperature, rising to around 85 F during the first days of primary. This is the third batch of beer I've made and it was the first time I used a different fermentation room. I've created a...