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I have a St. Bernardus 8 clone bottled and it is sitting at about 72 degrees. I intend to bottle condition for 2 months after carbonation. Questions: Should I bottle condition at the 72 degrees? A month at 72 then in the refrigerator for month 2? 2 months in the refrigerator after...

Jist pitched two packs of Wyeast sweet mead yeast with 2 lbs of brown sugar and 2 lbs of raw honey in 5 gallons of cider. Just realized it has .1% potassium sorbate in each gallon. What is going to happen?!?

If I put 5 gallons of fresh pressed apple juice in a carboy with campden tabs: 1. how long do I let it sit in the carboy before pitching yeast 2. Airlock while it is sitting with the campden? 3. Once pitching how long can I leave it in primary before racking to secondary for final...

Tell me if this sounds like it will come out well: 5 gallons pasteurized apple cider 2 lbs. Honey 3 lbs. Brown Sugar 2 tsp. Cinnamon sugar 1 tsp. Allspice 1 tsp. Nutmeg 2 tbl. pure vanilla extract. Wyeast 4632 Dry mead yeast: Process I am considering: Dissolve sugars in 2...

Can I add about a half a gallon of water to the secondary when I rack from the primary or it is a bad idea? I want to get to the proper volume for the batch and lighten the beer out a little.

I would kill for a good clone recipe of the Bruery's Saison De Lente. So good but way to expensive to drink everyday unless I make it myself

Hey everyone, So when i was adding water to my brew later night to equal 5 gallons I went a little overboard and now the total is 5.5. Anyone know how that will effect the outcome?

I currently have an IPA aging in my secondary and I am wondering if I have to do anything special when I finally bottle it. This has been my process so far: 10 days in primary Dry hops added to primary - 7 more days in the primary Transfered to secondary and added: - 2 oz. oak chip...

I just made a wheat beer and added 2 teaspoons of dried elderflower during the last 15 mins of the boil. I am wondering if this is enough elderflower given that I was unable to weigh it. Anyone have any idea if it will be noticeable? If not, could I am more later like a dry hop?

I currently have 2 oz. of oak chips soaking in Eagle Rare Bourbon. How long can I let the chips soak before adding them to my secondary. The batch I want to add them to will not be ready for the secondary for 10 days. Will I still get the oak flavor after letting them soak that long?

Dry hopping: Just throw them in? Or put them in a muslin bag? How long is too long for dry hopping in a secondary? Oak Chips Same bag question. Thanks!