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I couldn't find much information about ice beers, notably why the freeze distallation can be harmful. Looking at wikipedia under 'freeze distallation' it said that fusel alcohols are produced during fermentation that can accumlate to harmful concentrations in freeze distallation. This...

So this idea is definately not going to be the way to go for 'perfect' beers, but I thought of this the other day when my stove took forever to get water boiling while making a batch (DME based).... What are the downfalls of using only 1 gallon or so in the boil? Does boiling the extract...

Ok, so I've done some batches of beer and obviously it is perfectly safe to drink. However, where do bad alcohols like methonal come into place with fermenting anything? I'm not about to try any kind of distilling, but if a spirit wash is made from grains and such just like beer, wouldn't...

Anyone keg with 1/2 barrels? Is this possible from a Homebrewer standpoint, meaning, are there special tools needed to remove the tap connector and clean the thing out. I really have no idea what the inside of a keg is like. I'm assuming there is just a tube that goes from the bottom up to...

I made a 5 gallon batch last night....3 gallons of water and about 2.5 in the boil. I had a good starter to dump into the brew after the boil was over. My question is about yeast in cold temps. I boiled the 3 gallons of plain water the night before and stuck it in my deep freeze. It froze...

This is a just a general question about what people like to add for flavor in there beers besides the usual stuff. I want to see if anything strikes me as interesting to try so let me know of any kinds of herbs, spices, fruits, wood, etc you like to use and for what style of beer you use it...

Ok, so for my purposes this question really isnt about beer, but it relates with yeast concepts. Is there a point (at reasonable ABV) when the environment is too toxic for yeast to do anything, especially produce carbonation, even given an abundance of sugar. By toxic, I mean from alcohol alone...

Since I don't have a hydrometer at this point, is there a way to guess at the alcohol content as per the ingredients of a recipe? In other words, is there a simple relationship between amount of DME and alcohol content assuming everything is fermented that can be? (i.e. Does 1 pound of DME = 1%...

I know there are a ton of different yeast strains, but what are the general temp range differences for fermentation for lager and ale yeasts? I'm planning on brewing quite a bit this summer and wont have an over abundance of refrigerated storage, but will have a basement that stays fairly cool...

A while ago I couldnt help my curiousity and brought myself to buy a ten dollar 4 pack of Dogfish 90 min IPA. Being that I'm broke in college, the 9% abv intrigued me more so than the detering price. My question is simple. I also saw a 60 min IPA there that was less ABV (i think around 7%)...

So summer is coming up and I'd like to brew a good Wheat Ale. I was wondering if anyone had any good recipes or good ideas for flavorings. As far as commercial wheat ales, I enjoy Hacker-Pschorr and Sam Adam's Summer, and wouldnt mind cloning something like that, but am also open to any other...

I've asked about a fruit beer on here before and got some good info....one more question I have....are extracts made for making soda (fruit flavored ones) equivalent to ones made for making fruit beers?

My roommate and I made a brown ale a couple weekends ago. It looks like it is going to be a great beer...and even more...its the first beer I've had to use a blow off tube with because it blew the top of my fermenter. Its a five gallon batch like all the others I've done, but my concern is the...

So I have yet to buy myself a hydrometer, but do plan to soon. I was curious on what most of you guys use for content ABW or ABV? ABV seems to make more intuitive sense. I don't know anyone that tabulates the amount of liquid they drink by weight. But i also read on a website that ABW is...

So for previous batches I've made, i have used a plastice bucket as primary and glass carboy as secondary. I now have two buckets and still only one glass carboy. I'm thinking about doing two batches at once because I'll have the motivation for one already so why not do another at the same...

So I am about to attempt my first partial mash this weekend and am just curious if you have any extra advice for me. I've got a 6g bucket with a strainer at the bottom filled up about 1/2 to 2/3 the way with crushed grains and adjuncts that my friends dad gave to me. He said to put about 3gal...

What kind of filtration do you guys use? I'd like some specifics, never done any filtering before and am curious about the techniques out there and the results. Thanks

I have a few coneptual questions abouts sugars.... I know a fair amount I already I suppose. I know about monosaccharides, disaccharides, etc. I also know that yeasts can only metabolize certain sugars as well. 1) are disaccharides the most complex sugars yeast can metabolize? 2) do...

To make a fruitier beer....something along the lines of Leinenkugel's berryweiss...what kind of ingredients would you add and when? Are their fruit extracts? I was thinking about trying some sort of cranberry flavored beer for the winter season but am not real sure about how to formulate that...

I'm in college and doing some of my first batches of brewing, with extract of course. I've been pretty busy lately and haven't really had time to bottle up the IPA in my secondary fermenter. I was wondering if leaving it in there longer than a week can contaminate it or if it really matters...