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I've been working on making a holly sack mead with 1 gal of water to 1 gal of honey. I've been feeding it 1/3 gal of honey at 1/3 and 2/3 sugar breaks, more or less, and just added my last ~1/3 gal of honey. I've read that its not ideal to continue aerating after 2/3 sugar break, but I'm not...

I'm trying to do a "quick" mead and backsweeten it with more honey at bottling. The mead has been sitting for about 2 months now, and I've racked off the cake twice now. I'm not worried about clarity so much, since the added honey is going to make it hazy anyways. I'm not sure if I want to...

looking for some input on a rye ipa recipe I just threw together. 8 lb 2 row 2 lb rye malt 1 lb vienna 1/2 lb crystal 60 Hop schedule: 1 oz nugget @ 60 1 oz citra @ 10 1 oz legacy @ 10 1 oz nugget @ 5 2 oz legacy @ 1 1 oz nugget @ 1 1 oz citra @ dry hop (7 days) 1 oz legacy @...

I have some canned tart cherries in water I want to add to my berliner weiss. Should I strain the water out of the cans before addition? Or have the sugars from the fruit infused with the water? I dont want to dilute my already low abv drink more than necessary. Thanks. Also, is it cool to just...

I have a few cans of Comstock tart cherries in water that I am intending to add to one of my beers. My question is, should I drain the water out of the cans before the addition? or just leave the water in? Thanks.

I wanted to make a berliner and put it on tart cherries, but also wanted to pitch brett lambicus in it as well. Will I have any issues with it sitting on the cherries for numerous months?

would it work sufficiently to use, say, the frozen juice mix concentrates in lieu of using priming sugar when bottling to add flavors instead of going the whole adding fruit route? I was toying with the idea of making a margarita berliner weisse (or would this turn it into a gose? ;) )

5 gal recipe 3lbs Belgian pilsner malt 2lbs belgian wheat 3lbs Breiss pilsen DME 1/2lb Sucrose 1oz willamette @ 60min .5 oz willamette @10 min WLP 530 Abbey ale yeast OG: 1.057 IBU: 12.7 How does this sound? I was considering adding the DME late in the boil to keep the...

I made a berliner weisse and pitched some brett in to it. I pitched the brett in to it on 11/5 of this year and it dropped from 1.006 to 1.005 since. I'm not sure how much more it will drop or how rapidly, but I wanted to get this bottled in early december if possible. How much carbonation will...

Alright so I've had my berliner weisse in the fermenter for a little over a month now. I pitched some brett in to it at the beginning of this month at its currently around 1.005 (brett took it down from .001 since I put it in). Would it be safe to bottle it now? I understand the brett will...

Does lacto off gas CO2? I currently have a berliner weisse that I pitched a lacto starter in yesterday (no yeast yet) and now it has a bunch of bubbles which appears like krausen on the top, but the bubbles aren't white like they were in the starter. It also has considerable air lock activity...

5 gallon recipe 3lbs weyermann pils 2lbs weyermann light wheat 1oz old willamette for 15 min half gallon (pils dme) lacto starter s05 yeast I am intending on "sour mashing" some grain in a half gallon of low grav wort for a few days to develop the lacto. Then I will pitch the "sour...

I brewed a smash yesterday it came in at 1.063, I was aiming for around 1.050, is it too late to add half gal of water to my brew to equal it out? Fermentation has already started, and I don't want to risk it getting oxidized or anything.

Im planning a brew coming up, but I am also going to be out of town for a few days during this period, If I were to keep the beer around 65 for the initial 7 days then let the temps go up from there to around 75, will this be ok until I get back?

4 lbs 2row .75oz 4% willamette @ 60 min .75oz 4% willamette @ 10 min 1oz 4% willamette @ 1 min mash at ~152 2.25 gal recipe us-05 41 IBU 5% abv How does willamette taste all by itself? How does it taste for bittering?

I made an oatmeal stout last weekend, did a partial mash recipe and used S-04 yeast. I use a small 4 gallon pot, so i had to top off with water. When I topped off with water and checked my og, it was undershot by around 15 points (was supposed to be 1.050 and came up 1.035, which is like 30%...

Planning on doing something small in my spare mr beer fermenter. 2 gallon batch. Either 3 gallon, or 2.5 gallon boil. not sure yet. 45 min boil 2lb 8oz Pilsen DME 8 oz Cara40 .5oz Amarillo @45 .5 Cascade @20 .5 Amarillo @10 .5 Cascade @5 min US-05 yeast 1.063 Og 66.6 IBU 1.016 Fg...

oatmeal stout 2.5 gal boil (only have a 4 gallon pot) 5 gallon yield OG 1.045 FG ~1.011 steep 1lb 8 oz flaked oats 8oz roasted barley 8 oz kiln coffee malt boil 3lb 8oz Dark LME 1lb lactose 2oz fuggles hops @ 60 min and Nottingham for the yeast I wanted to add coffee...

I thought windsor was supposed to finish early with a high FG? My windsor yeast went from 1.061-1.000 in a week. My fermentation temps were between 64-68. what gives?

I recently decided to do a cider with windsor yeast. I did 3 gallons of apple juice, roughly a pound of turbinado sugar, and a pack of windsor. my OG was 1.061, is there a rough estimate to what my F.G. should be with this yeast? also, I did a small starter with this yeast simpy because it...