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I am doing a cider using a Liquid Labs sweet mead yeast. I just went to transfer and saw a few of these. I have no bad smell it actually smells pretty darn good. Any thoughts??? Sent from my iPhone using Home Brew

I just got a keg for christmas and looking for some pointers on how to accomplish a perfect keg of beer with the right balance of carbonation. I am going to using a vienna larger for this.

I am sorry as this has probably been discussed but with over 5k of threads i thought i would just ask. I have been brewing for a little over ayear 6+ batches done so far. Looking to step up my game and go to all grain but curious what additional equipment i need. Any help would be appreciated.

Hi all I want to start by saying I am not sure this is the right place for my question and if it is not I do apologize. I recently added a Raspberry Puree to Gluten Free Ale and put it into my secondary (Glass Carboy)I am curious how long should or could allow this to sit in the secondary...

So this is the first time i am using a blow off tube and lets say i am glad i did see below. But my question is what to do with the blow off. Seems like i am wasting alot off beer wasted well kinda

Anyone have a recipe for a woodpecker clone?

Does anyone have a recipe for eith of these. I searched the fourm and may have missed a previous post. So if so can you ease post

Has anyone ever used super clear in their cider? And if so how were ur results

Hi all my wife has asked me to make some wine for her work and i know i am a little late getting started. So i decided to do a kit. I am looking at doing a pinot what kit is recommended here is what i am lookin at Wine expert vinters reserve Cellar crafts sterling Any feedback will be grate...

Has anyone ever used campden tablets in cider if so when and how many were usedvfor a 5gallon batch?

Want to add something during secondary to give some pop any thoughts recipe is below. 6.6 lbs of sorghum 1 lb of Golden Candi Syrup 8oz of maltodextrine 2oz of cascade 1 spice pack It is a 60 min hop 1oz of cascade at 60 .05 and candi at 45 min .05 cascade at 15 min Curious what to rack onto...

So my buddy decided to make cider and asked me if i could post so here i am posting. He had his cider in primary for 2 weeks and just racked into a glass carboy. When je racked to the carboy he said he got a strong smell of bannanas but never put bannanas in the primary. He used shoprite apple...

I just brewed a gluten free extract as it was given as a gift. I am curious what everyone has done on the second fermentation to give it some flavor so its not so boring. Any thoughts?

I have a brews best kit that is gluten free just not sure what yeast to use

I just brewed and irish stout on Sunday and tuesday it blew the airlock as this wa the first time i used a liqued yeast (should have used a blow off) after i cleaned up and replace the airlock it stopped bubblig question should i re-pitch and add some yeast? Or is this a loss cause?

Looking into doing an Espresso imperial stout just not sure when to add the espresso. Here are my ingrediants 10lbs of dme, 1.25lbs of black roasted barley 12oz of Special B, 12 oz of carmel 120L, 1.5 oz of magnum, 2oz of willamette and Nottingham yeast any help would be great

I an doing an irish stout and it says it should ferment for 3 weeks i am curious if doing a 2nd fermentation at 1.5 weeks would be of any benefit? Any input would be appriciated!!!

How soon after you bottle should you put in the refridge. I know if you do it to soon it will kill the yeast.