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Brewing an IPA tomorrow morning, and my last three batches were WAY too sweet. My FGs all ended up much higher than they were supposed to, and they stuck. My question is whether any harm can come from pitching both the Wyeast 1056 smack-pack and the dry Safale 05. I have both in the house...

I brewed the Northern Brewer three hearted ale (IPA) in October. Three weeks in primary and it's been hanging out in the secondary since then. Maybe after three weeks in the secondary I noticed a white/yellow film beginning to develop at the top. It's still there, and I'm hesitant to keg...

I brewed an IPA (harpoon clone) on 11/2. OG was 1.063, and estimated FG was 1.013 (Wyeast 1098 British Ale). After 7 days, it was down to 1.021, and after 10 days it was down to 1.020. After two weeks it was still at 1.020. It smelled real sweet, and I wanted to get it down to 1.013...

The Beersmith program...Pros, cons? Worth getting? I downloaded the free 20 day trial, and it seems like it would be great. But I wondered what your thoughts were. Thanks

I brewed this weizen on 2/9, went to a secondary on 2/23, bottled it on 3/7 and I've got little to no carbonation in the bottles. I'm very frustrated, as the beer is delicious, but just very very flat. I primed it in the bottling bucket, and about two weeks after bottling I tested a couple...

Alright, so I just kegged my first brew (an American IPA) and I have a couple questions/observations: - Wow, lots of foam!!! How do I mellow that out? - Wow, lots of hops and crud still in suspension that made it into the first pour. Any way to avoid that? Should I shorten up the dip...

I have a big tripel in my secondary, and it's been there for about 2 months. My question is whether this a beer that should be bottled, in order to continue aging, or whether I should keg it. Any thoughts would be appreciated :mug:

I'm looking at the Northern Brewer kits, and trying to decide between the Kolsch and the Honey Kolsch. Any thoughts on these, and which to brew? Anyone try either of them? Thanks much:mug:

Is there anything wrong with using the priming sugar AND dropping a carb tab in each bottle? I feel like my last two batches were undercarb'd...for the record, by "last two" that also means my first two batches Thanks very much

So, I have all of my bottles in the dishwasher and plan on using that to sanitize. The thought is to fill the bottles as I remove each one from the washer. This is my second batch, so I'm new obviously. Any thoughts on this method? Adequate sanitizing? Thanks very much folks!

Alright, please be patient with these questions, but I just have no clue about these. How does the bubbler work?? I've read that the bubbler is better for a secondary so it can monitor the pressure inside...How do I do that? I received a bubbler in one of my kits, but I've never used it...

I have a tripel in my secondary, and I have some questions about timing and technique. It was a kit from Homebrew Adventures, but the kit didn't give any instructions on times. This tripel was my second batch. It was in my primary for two weeks (1.078 - 1.019), and it has now been in my...

Just racked my trippel yesterday, and I'm wondering what an optimum temperature is to maintain for the next two months that it's goint to be sitting in the secondary. I'd like to keep it down cellar, but I just wanted to make sure there's no damage that can be done by keeping it at 67-68...

So, my belgian trippel has been in the primary for two weeks (started at .078, and now at .020). It hasn't moved south of .020 in the last two days, so it looks like fermentation is complete. But, there's still alot of krausen at the top. My question is should I rack to my secondary now...

I'm on batch #2 - On my first batch, I didn't use a secondary. I've got a Trippel in my primary and plan on racking to a secondary next weekend. My question relates to technique and method to avoid oxidation. I have my auto siphon and my tubing - What else should I be thinking about? Are...

Anyone with any experience with a Belgian Trippel? It's my second batch, and I'm very excited about this one! I brewed it on Sunday, and I'm planning on checking the gravity on Saturday. My question is how long should I plan on leaving it in primary, secondary, and then to bottle...

I've bottled my first batch (Brewer's Best Irish Stout) now, but during the brew I'm afraid that I did some things that were not as sanitary as they should have been. My question is, how do I know if it was contaminated?? Thanks for any help