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I'm brewing a black ale with yeast harvested from the last batch of black ale. Everything went fine, fermentation started, krausen rose and fell, I shook it up a bit on day 3 to allow a friend to smell what comes out of the airlock. The next day, the krausen had risen again to the top of the...

The bottles from the Red Ale we brewed are showing signs of distress. Fortunately, we love it and are trying our very best to finish it before we have exploding bottles. My first brew seems fine. What do you think happened? It was from a kit and the FG was supposed to be 19, but was 20...

I created my first recipe and brewed it last night. I used some ingredients that aren't available in the calculators, so I wasn't even able to get an estimated starting gravity. The OG was 91:eek: So, here's the recipe: Steeping Grains 45L German CaraMunich Malt 8 oz. 60...

:ban::ban::ban::ban::ban: I can't wait! Our second brew!!!! It's another William's kit and I am MUCH more prepared and relaxed than I was the first time. It's a Red Ale. I'm going to switch to Northern Brewer's kits next and, eventually, start doing my own thing. I just want to get a few...

Interesting. Anyone see this?: http://www.cnn.com/video/#/video/tech/2009/10/02/wolf.green.beer.cnn

:ban: Here's what it looked like a few days ago: And here's what it looked like last night: Pretty, huh? Some would disagree with the sterilized bottles (also got one in the pic), but it made bottling so much easier because we just grabbed a couple cases of bottles, I...

This is my first brew. I currently have a Holiday Ale (from a William's kit) in my primary. I am on day six of fermentation. The instructions that came with the kit say nothing about a secondary and they also say to check the gravity at 12 days (and we should be able to bottle at 12 days...

I've heard many of you say how much bottling sucks and I'm curious as to why. I've yet to bottle my first batch, so I just can't know, yet. Of course, I HAVE done the time removing labels, and that's a pain, but what else is there? Also, what are the drawbacks to kegging, if any?

We brewed our first batch ever from a kit from William's (I know-- Now I know better, so I'll do better...). It's a Holiday Ale. The instructions said to ferment at room temp, which is about 76 here in the South. I started out at room temp, but learned that Ales needed to ferment at a lower...