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I just brewed a 2nd batch of a nut brown ale, and I took the tip from a home brewing blog to add the wort on top of the old yeast and it would be just as good for a few times. When I racked the first batch the secondary I just added the new cooled wort on top of the yeast. I must have a issue...

I got some beer kits for very cheap so I tried to make one. The recipe called for brewers sugar...What is this? I read a few places that said in order to alleviate the cider-y taste of table sugar to cook it with some water and lemon juice to break the bonds thus not requiring the yeast to...

I've brewed stouts, porters, pale ales. The pale ales smell just the same as the stouts. I've done a recipe with a hops at the very end and gotten very little results. I might try fresh hops and see if its that. Just wondering if there was something I was missing.

I have been brewing for about a year now. I have done extract, partial, and all grain. I have learned a lot and gotten my beers to taste how I want them too, yet I have no aromatics. All the beers smell very similar, like a off water smell with hits of malt. I use dry yeast primary and...

If beer can be brewed using wild yeast in the air, I think a little arm in the fermenter won't ruin things.

Depending on the temperature of the bottles and the amount of priming sugar you used will determine if it is carbonated. I know on my first couple of batches I was very eager to bottle and try them out and rushing them really affected the flavor. You should be fine to bottle and in two weeks...

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