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I'm not sure what to do with it. My girlfriend's family this passed Christmas did a secret santa, pick a name out of a hat and spend $50.00 thing and I got a brewer's best Belgian Triple kit. Even my first batch years ago was designed by me, 100% extract mind you, but designed by me...

I am trying to pick a yeast for my new, old ale...:drunk:..... I keep running onto a muntons old ale kit. Now, I have already designed and bought my own recipe sans the yeast. I have a couple of packets of muntons dry yeast in the fridge. Is this ok to use?/Would it be the yeast in the old...

I used .5 oz of Spaltz in my flameout leaving .5 oz in the bag still. I used clean hands and scissors to open the bag and then put the remaining hops in a ziplock and then back in the fridge. Since they are opened, should I be flash boiling them in the hop bag before adding them to secondary...

It's starting to look like my dubbel will finish a bit high at FG 1.019. I have been debating weather or not to pitch more yeast for bottling. I started at OG 1.079 and pitched 11.5g of Safbrew t-58. I have hit my attenuation but I'm not sure if I should boost my brew with a fresh dose of...

History: I had the common 1.020 conundrum recently for a couple days. I roused the yeast and ramped up the heat in my brew room 2 or three degrees and it's fermenting away again wonderfully. Here are the stats followed by my actual question (which given the title of the thread, may not be hard...

I have had a 5 gal batch of graf (cider-beer) going for a few weeks. I had it in primary for 8 days and then racked to secondary for what will be 8 days tomorrow. I was supposed to bottle after 14 days but last night when I went to bottle I noticed that my airlock has restarted. I took a SG...

Today I primed 4 gallons of cider with priming sugar measured for 4.5 gallons. My ml<>oz calculation was slightly off :drunk:. The question here is weather or not around .5 oz (give or take, probably around .4 oz) will cause a catastrophic fireworks display of bottle bombs? I guess this could...

So I have heard things about boosting different styles of brew with more sugar and/or yeast when racking to secondary. I have a cider going and I was thinking of doing just that (adding a bit more fermentable sugar). I used champagne yeast and had an OG of 1.062 and today it reads 1.000. If I...

I have been reading post after post on stopping a cider after primary with camden tablets and backsweetning with concentrate and/or splenda but I can't figure out how there will be any carbonation if I kill off the yeast. My cider is too dry at less than 1.000 so how do I halt, sweeten and...