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Hi there. I'm making a 1 gallon test batch of brew, and it uses apple juice as an adjunct. However, I want to mash 1.5# of 2-row in it, but I don't want to use 2qt of water in 1 gallon batch, so I'm wondering if there is any downside to mashing in apple juice. Will the amylase enzyme still...

Hi. My friend's 24th birthday is coming up in a few months, and he asked me to brew him something as a gift. Sounds easy enough. I asked what he might like, style-wise. This is verbatim: "Oh, I don't care about style. Just whip something up that might give me nightmares." Again, sounds...

I know it sounds nuts, but I was just eating a sandwich with some stone-ground pub mustard in it, and I crunched a few of the seeds and they have a really good flavor to them. Kinda spicy, really specific and unique. With all the other weird stuff that people are experimenting with, just...

Helllllooooo there. I'm planning my first AG batch, just a wee 3 gallon one to get my feet wet. But to make up for the batch size, I'm leaping into a full-blown, big-@ss barleywine. In fact, I think I just named it. Here's the recipe I put together on BeerSmith: Grains & Sugar 6.5#...

Hi there. I am bottling a 5 gallon batch of Milk Chocolate Stout tomorrow, and I'm adding some Jameson Irish Whiskey to it. I am trying to determine what the ABV will be after adding the Whiskey, so I know if the existing yeast will be strong enough to carbonate it. Here's the specifics of...

Hi all! I currently brew 5 gallon extract batches. From what I can wrap my head around, the only limitations in making a 5 gallon AG batch on a stovetop are boil volume constraints, and the lack of setup to perform a proper sparge. Basically, I want to know if it seems feasible to do a...

Hi. I posted a similar question in the Wine Making forum, but I figured someone who frequents these might have some answers, since it's really a fermentation question. I had no idea what Campden tablets were, I used them purely because they were in a recipe I was making (A very high gravity...

SO, I did something very stupid. I know very little about wine making, and I used Campden tablets improperly. I was making a high gravity hard lemonade with Montrachet yeast, and I pitched the yeast without waiting a full 24 hours. To be honest, I waited about 30 minutes. 180 billion yeast...

Hi all. I have a Milk Chocolate Stout that's been in Primary for 10 days. It's OG was 1.082, and it has been at 1.034 for about 4 days now. This was an Extract recipe w/ partial mash of grains at about 150*F for 1 hour. Included was 1lb of Lactose, which I realize is largely non-fermentable...

Hello all. So I have a Milk Chocolate Stout in my primary right now, and I'm thinking of tinkering with it when it's finished fermenting. SWMBO wants orange-chocolate, so I'm thinking of bottling 2.5 gallons of it with orange extract, and the other 2.5 with Jameson Irish Whiskey, aiming for...

So, my first batch has been in primary for 12 days. OG was 1.082, and it is now holding steady for the last 4 days at 1.026. BeerSmith estimated a FG of 1.017. I can't taste any residual sweetness, so I just don't know if this d@mn thing is done or not. I am racking to a secondary tomorrow...

Hi there. I think this question belongs in this category, if not I'll be happy to re-post it where it needs to be. I live in an apartment, and do stove-top brewing. I have a 5-gallon brewpot, and I tend to boil about 4 gallons, which leaves me with a 3.5 gallons of wort that I need to...

Hi there. So I brewed my first batch last Tuesday. My OG was 1.082, and I pitched a 3L starter of WL0039 - Nottingham platinum series. My expected FG based on BeerSmith was 1.017. Now 7 days in primary, the gravity has been holding steady at 1.026. Most of the fermentation occurred in the...

Hi there! I have been lurking awhile, and just can't seem to find what I need. I would like to use some Biscuit Malt or Victory Malt in my next beer, and from what I can tell, these need to be mashed, not just steeped. What I am trying to find out is, specifically how much Pale 2-Row does it...

Hi there, my first batch of beer is currently in primary fermentation, and in true obsessive form, I've got the next 5 or 6 batches planned. I am going to be racking my current batch into a secondary on Thursday 10/28. It used WLP039 - Nottingham as the yeast. My next brew would be fine with...

So, I made quite an off-the-cuff batch of beer last night. It is my first time brewing, and I tossed together a recipe on BeerSmith and went to work. Here is what is rumbling in my closet: Steeped: 1lb Crystal 60L .5lb Carapils 4oz Honey Malt These were steeped in 3...

I brewed my first batch of beer last night. My back is tight from lifting a 5 gallon bucket of wort repeatedly. My shoulders ache and burn from my vigorous aeration techniques. I made a few mistakes, I shouted obscenities at myself and inanimate objects a few times, and I generally hurt...

Hey there! I found HBT while googling various homebrew methods, yeast & fermentation procedures, etc. I got interested in this hobby after watching the documentary "Blood Into Wine" which follows Maynard James Keenan from the band TOOL, and his winemaking exploits in Arizona. I'm not a big...

First brew starts Tuesday! I visited my LHBS and got fully set up, and when I got home I noticed I had accidentally grabbed the package of Yeast Energizer instead of Nutrient. I don't have time to make it back there before brew day. I looked up nutrients on several online suppliers, and the...

Hi all. So I made a 1L starter a few days ago, and got a creamy yeast cake. After some advice on here, I decided to step it up to 3L, and did so this afternoon. I just got home, and the starter is bubbling like Sprite, smells like flat beer, and I have a black sediment ring forming at the...