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I've had this batch of stout aging for about six months. It's in the secondary now and I'm going to rack it this weekend. I'm worried there won't be enough live yeast to carbonate it. Should I be concerned, or just go for it?

I started a batch of Apfelwein with some 100% apple juice that wasn't clear. I was wondering if it will clear with time (only been 2 weeks) or if you end up with the same cloudiness as you start with.

I suspect it's C02 or something, but I took a gravity reading of this apfelwein and it read 1.000, ... about every 10 seconds or so it creeps up .002 till it gets above 1.012. Is the original reading right? I don't see that with my beer measurements. The sample tastes slightly carbonated.

Growler - Amber with Glass Handle 2 Liter - Beer Bottling & Racking - High Gravity Something like this would be used to just transport beer from a keg right? .. You wouldn't bottle beer directly to this and let it carbonate.... would you?

I just racked an IPA to secondary and lost almost a gallon in the form of muck at the bottom of the primary. Is that normal? This fermentation was incredibly active and required a blow-off tube. I'm wondering if that was the cause.

I have a weizenbock that's been sitting in a secondary for 3 weeks now.. I'm getting ready to bottle it and took a little taste. The alcohol stands out a bit much, although I'm only comparing it to conditioned beers I've drank. Would that be normal at this stage? Or did I probably screw...

I understand that after the presence of alcohol, the brix reading is skewed, but from what I've read, the gravity should be the same before fermentation starts. I picked up a refractometer, calibrated it, and then tested before pitching the yeast. I'm also using calibrated numbers for my...

Put my first batch of Apfelwein in the fermenter today following the EdWort's recipe. I used dry champagne yeast. A lot of it is now floating. Is that normal? Starting to see a bubble here and there now, so I'm not too concerned.

I thought this was the formula: (OG - FG)*105 But, there's a calculator online that comes up with a different ABV. OG = 1.075 FG = 1.022 I came up with: 5.565 % Then I plugged the numbers in here, and it came up with 7.4% Brew Calcs - Brewing Calculations Reference What is right?

My local HBS doesn't have Montrachet Wine Yeast. I have no idea about the yeast. Is this easily substituted? If so, what should I ask for in general?

Going to make a batch of EdWort's Apfelwein. There's a somewhat local cider shop which is bottling fresh apple juice today. It's about as fresh as I am going to be able to get it. I was reading some cider (i know it's not cider) where someone recommends when using non-pasturized fresh...

My fermentation is pretty aggressive and it's foaming out the airlock. Any particular way to handle this or just wait till it settles.

Bare with me, I'm a new brewer, on my third batch. I'm doing a Black IPA tomorrow. I was going to follow a recipe, but my local store didn't exactly have some of the right hops it called for (among other things) so this is turning into more of a custom recipe. Here's what I got. I'm...

I have read about steps to do during flameout. I'm guessing that it is after the boil when you turn the flame off. Couldn't find the answer searching. Is that right?

Hi all. I brewed a weizenbock partial mash recipe. The final gravity is 1.026. According to beer tools it should be between 1.015 and 1.022. It's still in the clearing tank and it tastes pretty good. I'm not too worried about the details, but I wanted to see if someone could validate my...