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Any good ones to share or a site to suggest?

Just racked a gallon of buleberry mell,and noticed black mold in the siphon tube. Do I "**** can" it? Or wait and see what happens.

I had a batch of cyser referment after being bottled. I back sweetened after campden and sorbate with juice. What happened? All corks pushed out.

Just tried my first kegged brew and it could use some hops. All I have is some pelletized stuff. Any ideas?

I have a batch I started in late October to honor the birth of my daughter. O.G 1.120 F.G 1.00 This seems pretty dry to me. Has anyone else done this one from Ken Schramms book? Should I back sweeten or will it mellow with a years time?

I have a batch of mead that is fermenting very slowly, and I think oxygenating my help. What are the preferred methods. I bought a small disposable oxy tank at the hardware store and falsely assumed my propane regulator would fit. The only regulator for the oxy that I saw was with a kit that I...

What is it? How do I do it? Do I need to do it? What happens if I don't do it? I will be bottling my first batch soon,so I guess this is a good time to ask.

My first batch is coming along fairly well,but... I used way to much clove. It is clearing up nicely and I have stabilized and back sweetened already. I flavored it with clove ,cinnamon,nutmeg and fresh oranges when I started but all I taste now is clove. Do I make another batch and blend it, or...

I just brewed a partial mash pale ale. When I added the extract I didn't stir soon enough and burned some of it to the bottom of the pot. I spooned most of the black crude off, but this has got to affect the tasted. Anyone have this experiance before? What can I expect?

I have my first 3 gallons of mead fermenting. I used about 7 lbs honey 3 or 4 cups fresh OJ and spices and a liquid mead yeast. Fermentation has been steady with bubbles every few seconds and quite a bit of turb dropped. Now for the stupid questions. Should I rack it off the turb, many recipes I...

My second batch is in the carboy ready for bottling, and I was wondering if honey would work as a priming sugar. Its a Trappist single and I used brown sugar in the fermentation and the recipe calls for same for bottling. Anyone tried it?

Just another noob with silly questions. Thanks in advance for the help.