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Hey, folks, I have some all grain equipment that I picked up in a deal at a time when I thought I might get into it. I find I'm happy with the "lesser" processes and with wine making, so I'd like to get rid of the grain equipment. I have: 2 SS kegs with tops cut out, valves and one has a temp...

problem that is driving me nuts! Admittedly, I'm no expert, but I have brewed some good beers; however, all of a sudden I'm brewing crap. I guess I was sailing along fat and happy, and I guess lazy, not paying much attention, then all of a sudden I've brewed two batches of stuff that only I...

Hey, folks--I've got 5 gallons of apfelwein in a carboy that's been fermenting for almost exactly 6 months. I'm planning on holding it a year before tasting, but I'm curious about the timing of bottling. Is it ok to bottle now, or should I age it for 12 months in the carboy, then bottle...

particularly the larger volume batches of whites, but would like some help with the pros and cons of the various available filtering systems. Let's say I can pull together $200-$300...what systems would/do you recommend? I don't yet have a kegging/CO2 setup.

when bottling wines? I see different lengths and widths in the catalogs, but what's the story on how you choose? I will be using mostly 750ml bottles, but some larger and some smaller also. Additionally, what do you recommend regarding a corker? Assuming I can pull together $75 or so...

I just today started fermenting a 3 gallon must of aji and jalapeno wine. The chilis and some chopped raisins are in a nylon bag. I've seen second wines mentioned, but have seen very little specific information on how to make "second" wines--I'd like to use the bagged stuff to make a 2 gallon...

I pitched a Nut Brown Ale a week ago with a White Labs liquid yeast (British Ale 005). My target OG was 1.054, but I was short with 1.044. Didn't know what to do at that point...cooled and in primary. Anyway, I figured the ABV would be a bit lower, but no big deal. I didn't make a...

I've made 4 extract brews, so I am clearly new to the "art". I've been reading various threads on this site for a couple of months, so I'm becoming familiar with the terminology, equipment, etc., but I would like to confirm my understandings regarding a couple of areas. 1. I understand that...

I've made some garlic wine for cooking and will be in need of some sage advice on bottling. Cooking wines may sit around the kitchen or grill for some time between uses...let's say weeks or months. Would it be best to bottle in smaller bottles so as not to increase the possibility of the stuff...

Just curious...don't have a system yet, but would like to get one in the next few months...If you have, say a 2 keg system, and hook up 2 kegs, will they be good for a long time? That's assuming that it takes a long time to drink all of one.

I've looked at a number of various recipes and notice that some call for a primary fermentation that is "loosely" covered and some call for "tightly" covered with a lock. What conditions determine which one of these you might use? It seems to me that tight would be better--no flys, less...

I just pitched a garlic wine of the following: 12 garlic blossoms--all cloves separated and peeled...cloves from 4 were carmalized at 350 for 2 hrs. boiled in 2 qts water for 45 minutes and garlic strained out 12 oz apple concentrate added and boiled for another 5...

The wife and I just returned from a trip to Alabama (the land of illegal home brewing). On the way home, we stopped at a roadside stand so SWMBO could have some nice peach ice cream...and I found blackberry and muscadine ciders (not pasteurized). On a whim, I picked up a liter of each. A...

OK, so I may have screwed up my first extract brew!! I started with 6 gallons of water...did the boil, hops, cooling, etc....all to the recipe. Let it ferment for a week in the primary, then racked to a secondary carboy. Then I dry hopped. Like all first timers, and maybe old timers too, I...

I brewed by first extract beer last week--recipe: 90-Minute IPA--and racked it today into a secondary. It looked ok to me and smelled like beer. According to the recipe, I added 1 oz of simcoe and 1/2 oz cascade pellets to the secondary. Now, about 5 hours later, there's a 1/4 inch of green...

I picked up a used 10 gal SS pot with a spigot and a welded nipple above it for, I'm guessing, a temp gauge. Eyeballing it, I'd say it was a 3/4 inch threaded nipple. I use the pot for extract brewing and would like now to add a temp gauge. Where is a good place to buy such gauges...on line...

I just pitched my first extract brew...well, first beer brew of any kind. It's an IPA done mostly according to a recipe from EXtremeBrewing. It's interesting how easy it all seems when you're about to begin, and how many times you question yourself while it's going on! I made a few goofy...

I have been reading about oxidation and head space in the fermentation vessel and I'm sort of puzzled. I think I theoretically understand that head space can lead to oxidation (no matter whether we're talking about beer, cider, mead or wine)...not so much a problem in the primary, but more so...

I have an 8 gallon SS pot with spigot that I want to use for extract brewing. It has a welded threaded outlet/hole for a thermowell (I guess that's what it's for) that is capped with a threaded plug. Is there any reason not to put in a gauge with thermowell to measure temperatures? I know I...

I am going to brew my first extract batch Thursday or Saturday and I'm using a recipe from Extreme Brewing for a 60 minute IPA. The process steps say to ferment for a week or so (don't have the recipe in front of me right now) and then to let it ferment for 10-12 days before bottling. Is this...