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Hi all, I have some mead in the carboy, it's been sitting there for just over 2 months now. Unfortunately I will have to relocate in a month and need to bottle it up before I can safely transport my hooch. So...if it's done fermenting but is still hazy, will it ruin the mead to bottle it?

Hello, I have just finished carbonating an extract brew I made. This is the first time I've poured sugar into the bottles instead of using the pre measured sugar drops from coopers. Well, it's been 2 weeks ( it's a cream ale ) and while there is carbonation, it's not carbed all the way...

i don't know what happened. i've been drinking my 2nd batch for a few weeks now, a cream stout. the fermenting went a little awry and i added amylase enzyme to it. it was all fun and games until tonight. after 3 beers it hit me like a fire truck. ( i've had 3 of these before many times )...

hello, i'm relatively new to brewing, the apfelwein i made the other day is my 3rd batch after doing 2 all grain beer brews. it bubbled moderately on the 2nd day, but it just stopped on the 3rd, and it's a week in to fermentation now and there are no bubbles or yeast cake. is this normal?

here's my first brew it's 2 weeks in the bottle and tastes great! all grain irish red ale kit from midwest

Hello, I have prepared a cream stout about 2 weeks ago, the brew day went horribly wrong and it ended up having a mash temp of above 160 almost a full hour. fearing a low efficiency and since the wort didn't taste sweet at all, i added 1lb of corn sugar and 1 lb of honey to give it a little...

will having a mash temperature of 170-180 at the start affect the beer? im cooling it down with ice cubes back below 160 right now.

Hello All, I have brewed my first beer! an all grain kit of Irish Red Ale! It's 3 days in to the fermentation, and until today it was a really active one. The foam is all but gone, and the airlock bubbles very slowly. I'm using nottingham yeast, and it's been kept in the low 60's. I forgot...

Hello everyone, i'm brand spankin new to the world of brewing. I've been reading up on this website and others for a few weeks, and I'd like to say thanks for all of the information on here! -Adam