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all this stuff is sold

I'm interested in NA brewing. Has anyone done it with good results? I've tried several craft NA beers and most are crap but Idk if that's cause of the process or they just make crappy beer to begin with.

Could u give me the recipe for the spritzer?

Could you give me the recipe for that spritzer?

Hi, I've decided to do a 30 day no alcohol challenge. I currently mix bourbon and water in a keg and put it on tap. I'm looking for something not alcoholic to add to my water (minimize the calories please). My first thought was Apple cider vinegar but i read that too much ACV isn't good for you...

I have an undetermined amount of beer so I can't batch prime. Could someone please tell me how much sugar I should put in a 12 oz bottle. I'm looking for the standard 2.4 volumes

The 1056 is from a beer. I've only used wine yeast to make wine. I thought this particular beer yeast would work well. If there is no scientific reason not to use beer yeast, that's what is like to do. I just heard something about certain yeasts not doing certain sugars. Just making sure 1056...

I'm interested in modifying a wine recipe I found on here. It had canned pie filling, juice, and a butt load of sugar. I made it a few times and it was pretty good. The problem is the abv is around 16%! I want to drop that down to less than 9% and have a decent bit of residual sweetness...say...

I'm brewing tomorrow and forgot to get lactose at the HB store. It's quite a drive and I was wondering if I could get the same stuff at regular store or if I could use something else. I read someone used Stevia but I'm also looking for a creamy sweet. Thoughts?

i've read a good bit about hopbursting and haven't run across a direct answer to this...what if i put all my hops in at like the 1 minute mark? It calculates out to 89 IBU's. Is there anything wrong with this?

That shouldn't be possible....put 2.5# sugar in and drop a pound or two of base malt

the FG of 1.020 might be a little sweet...personally I'd increase the sugar and get it down to at least 1.012 or even lower.

I got a big mouth bubbler with a spigot and for my first beer I decided to dry hop with whole leaf hops just tossed in. I also cold crashed it, so now I have a crap ton of trub and hops at the spigot...I thought the hops would float but evidently they sink when they get cold. So, what do you...

Oh, geez. I hate to hear that. Send me your address and $500 to cover shipping. Thanks yall

I brewed an ipa with whole cone hops last week and accidentally let a few get into the fermenter. I plan on dry hopping with more but not for another week...maybe 2. I'm wondering if the handful of hops that have gone thru fermentation might cause any off flavors by being in the beer for 3 or 4...

1.116 OG, last time I checked FG it was 1.020 but I am told this wine is supposed to go to 1.006. I think that makes it around 14%

I made a wine from pie filling and sugar and montrachet yeast and it tasted a little hot. I read that 71b would take away some of the heat, so I made another batch using that yeast. Granted, it is just 2 months old, buy it also tastes hot. Will this age out? And if so, about how long...6...

i have 8 gallon but sometimes find myself wanting a 10. An occassional 90 minute boil and a once in a while 6 gallon batch (to split into 2 kegs) makes that happen. I never thought I would do a double boil but I do and it's great...you should consider that b4 ordering.

I brewed a Saison a week ago today with wyeast 3724. OG - 1.048. I kept the temp at 90. I checked the FG on Friday and it was already 1.008 (recipe predicted 1.013) so I cut the heat off and it is now 69 degrees. I dumped some fruits in it an hour ago for 5-7 days. My options are: Keg...

I recently tried Ponce, and World Beer Cup Gold medal winning Saison from Quest Brewery in SC and I fell in love. So much so that I immediately went to LHBS to get the ingredients. Anyway, I will be adding some jalapenos and cucumbers and my original plan was to rack to a secondary but then I...