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Hey guys, This probably sounds like a total noob and get stressing out for nothing, but I started to ferment a wine from carmenere grapes I received from a local homebrew shop. All started well (I have two 1-gallon batches split) with an O.G. of 1.100 both with the E-1118 wine yeast. A week...

Hello HomebrewTalk!! I just started back up again doing some homebrew in the Chicago area and would love to connect with others in the same area! I'm posting because I'm interested in learning about how others have been using homebrewing techniques and if any have taken to hop farming in the...

Our kitchen has one of those pullout faucets that has a female setting. I'm looking for something that would be able to connect this setting to be a male-to-male so it can connect to my wort chiller. Any one have any luck with this? I have a picture of my faucet here: I think I need an...

I'm bottling another brew today and wanted to use carb tabs. I'm a little nervous about the sanitation process for a carb tab. I have them in a plastic bag because I moved but I'm wondering is there a way to "sanitize" the tabs to ensure that they are good to touch the beer or should I not...

This will be probably my 20th batch and would like to document it because it's the first time in the new apartment. Just getting ready for brew day. I'm doing to do a half batch (2.5 gal - only because I have more flexibility with maintaining temps) my mini mash set up. an experimental...

Do I straight up add the yeast nutrient to the boil or do I add it to the warm water that I rehydrate the yeast? Not quite sure how I use it (like if I have to boil it)... etc...

Here's what I got on hand. I don't have any brewing software, so could you help out with improving this recipe. I'm gonna make either 5 gallons or a half batch and split yeasts. 6# Munich malt (LME) 1/2# Victory 1/2# 60L 1 oz Perle 1 oz Hersbrucker 1# ELME Is this close to a Phat...

So BREW DAY today, and I have a question.. The recipe calls for a late LME with 15 minutes left in the boil. So my question is, should I take off the heat when it calls for the addition, stir in the liquid malt and then resume the boil. Is it okay to kind of stop of the boil and the...

I'm using BeerAlchemy and I'm trying to gauge what my pre-boil volume will be. How much water can I account for to evaporate during a 60 minute boil / 90 minute boil? I heard that you can estimate at .75 gal evaporation for a 90 minute boil, does this sound right?

How do I get a picture whenever I post on the left side? Like when I post, I don't have a picture. How do I get one?

Could someone recommend a good session beer recipe to keep on hand? I just bought two more glass carboys and trying to keep an "everyday" beer and a specialty brew on hand at all times. Any ideas on what to brew next for me? I know I like everything except Belgian Pale Ales so let me know...

What's the benefit of adding DME or LME 15 minutes left in the boil? I feel like it just ruins my boil (takes a while to boil again) and could scorn in the hotttttt pot. Any insight?

I want a really chocolately creamy stout and added a sliver of hersey chocolate bar to each bottle when I bottled. Does anyone forsee a problem with this? I'm assuming that inside the wrapper, the chocolate is sanitary. I sprayed my hands with isopropal alcohol to sanitize. Hopefully this...

So I had made this starter this past weekend thinking that I'd have time to brew Tuesday or Wednesday, but I let it sit until last night to use. I'm using the Belgian Strong Ale Wyeast. Anyway, I just finished my boil of my Goose Island Matilda clone when I realized that the OG was lower than...

So I made a starter over the wknd and couldn't find time this week to brew until today. You think it's still good to pitch into my wort tonight? So about 5 days at room temp?

Quite simply, how do I build one to keep my fermentation temperature consistent? Does anyone have an answer or a link to where this answer is? Thanks in advance!

So I was thinking... In order to improve the flavor of my brew, I was thinking if this will do anything so let me know if the flavor will be better. So when I bottle, after about 2 weeks (to ensure that carbonation is in there), I'm thinking about boiling a big pot of water and putting my...

I'm trying to look for an extract recipe for Goose Island's Matilda beer. I've done a search on here and found that it should be a mix between an Orval and a Duval so to my calculations it should be: 83% pils 5% caramunich 12% candy sugar (these are flexible to reach the OG that I need to...

I've been brewing 5 gallon batches at a time and really would like to try something else. I'm curious at nature and was thinking about buying 3 of the Mr. Beer 2 gallon fermenters and experimenting with different yeast strains. I'll have more to come in my next few posts but I'm thinking...