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I mixed up 5 gal of Wal-Mart Apple Juice, a pound of sugar per gallon of juice, and a packet of Montrachet well over two months ago. The ferment was strong and vigorous. Now it's clear as a bell. At one point it slowed down, but now, it seems as if it's gained a new head of steam...

Is there a difference in the taste? I know there is in a commercial brew when the beer has been pasteurized and the beer is force carbed. But in the homebrew arena. Does the force carbing make a difference over CO2 derived directly from the live beer?

So there I am. Feeling pretty damned good about myself. Last brew session, I identified weak spots in my process, and had successfully NOT replicated this time around. I was supposed to collect 6.71 gallons of wort. I was damn...close..if not spot on (I'm no good converting fractions.) (I...

I have one gallon of hard cider. Five 22 oz bombers. A couple of pounds of dextrose. Ultimately, I'm guessing I'd just like to load the bombers with the dextrose and cap them. How much priming sugar should I use per bottle? Or..if that is not the preferred method by the advice...

Approaching the 72 hour mark. It's doing something. What? I don't care. Haven't had any urges to go pulling lids off or anything. From the majority of the info I've gleaned here, I've made a plan to leave it in the primary for three weeks. At the two week mark I have to dry hop, so...

And I'm FREAKIN' smashed!

Hey all! I'll be attempting to do my first batch this weekend with a Hop Head Double IPA Kit from Midwest. Two questions I have. I have a pot that can handle 6 1/2 gallons. I would like to do a full boil. In y'all's collective opinion. Can that pot handle it? If not, my options may...

Hey all! I'm Tim. I'm from Tampa. I've been reading this forum for a couple of weeks now. Soaking up a lot of info. And I am getting ready to brew my first batch this weekend. Hopefully, y'all can put up with any questions I may have :D