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I'd like to make an apple pie or other wintery cyser or mead to give out as gifts for Christmas. Do you have any good recipes that would be ready by December?

I'm trying to start a new tradition with my family. This thanksgiving we are going to homebrew a batch together to drink on Christmas. Can you reccomend any good winter/christmas beer recipes that will be grain to glass in 1 month. I will be kegging so that should help a little on the...

C02 is $2.75 + tax per pound here. So about $59 to fill a 20lb tank.

I've never heard this. I've always just transferred into an empty keg and purged the remaining headspace without issue. It seems like a bit of a waste of c02 to purge an empty keg? My question is simply whether it is okay to purge the headspace the day after transferring.

I was planning on kegging my pliny the elder clone today but I just realized I'm out of c02. The closest place that does fills is already closed. Normally I tranfer and then purge with c02 right away. Would it be safe for me to transfer to the keg today, keep the beer in there until...

I'm brewing this Pliny clone today, and the recipe calls for 12oz of corn sugar added to the boil. https://www.homebrewtalk.com/showthread.php?t=296940 I forgot to pick that up at the homebrew store. Can I use cane sugar instead?

Ok, so I did 1 week primary and 3 weeks secondary. After 3 days in the keg it seems carbed up, BUT... Honestly it is pretty gross at this point. Pretty sweet, and not much banana flavor. Does it get better with age?

I just made this one 3 weeks ago, kegged it yesterday. Haven't tasted it yet (still needs a few weeks) but the smell was great for what it is worth. https://www.homebrewtalk.com/showthread.php?t=291125

I've never used snow for cold crashing, but I have used it to chill wort before. 5 gallons plopped into a few foot tall snow bank is a great way to chill.

I made a bananas foster cream ale that has had 1 week primary, 2 weeks secondary, and 5 days cold crash. I am ready to keg it. Since it is a high ABV beer (~10%) I believe it is going to need about a month keg conditioning to be really ready. Should I condition in my kegerator (~40 degrees)...

True. When I do BIAB I use a standard paint strainer bag which is too small to cover the whole bottom of the pot. If you have a larger bag then it shouldn't be a problem

Do you make your adjustments based on your city water report, or did you lab test your specific tap water?

This thread seems to have re-ignited so I figured I would follow up with my results. I did in fact add my wort directly onto the yeast cake shown. The beer turned out to be really good, with no noticeable off flavors I would attribute to the yeast. That said, I'd probably have to try a control...

My first few batches I purchased gallons of drinking water at the store and brewed with that. However, my last 8 or so batches, to save money, I've used tap water (without any additives) and had great results. Does anyone else just ignore the water chemistry part? Maybe I'm just lucky and...

For BIAB I think you might have trouble submerging all of the grains in a pot like that. It looks like the water will be too shallow since the diameter is so large.

Also interested in the price on these...

A week ago I made a SMASH 2-row cascade session IPA. It started off extremely light (maybe 2-3 on SRM scale) but after a week in the fermenter it has clearly gotten much darker (probably 6-9). Does anyone know what would cause the beer to darken like this in the carboy?

I've noticed that after kegging my batches, they taste best after 1-2 weeks. I've had beers taste boozy/green and a couple weeks has always fixed the problem. I usually keep mine in the fridge during this time, but because fermentation is done I doubt it matters much.

If you've never brewed before, jumping straight to something like a grainfather seems a bit... overkill? You can make great all grain OR extract beer with ~$100-150 worth of equipment. As far as 'babysitting' I don't think a system like the grainfather is going to really cut down on the...

I have a beer that I want to ferment for three weeks. Is there any difference between: - Fermenting in primary for 1 week and then letting it sit in a keg for two. - Fermenting in primary for 3 weeks then transferring to a keg.