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Well, I thought my bottle bombs were in my past. But my latest batch is all bombers. Maybe you guys can help. My first bottle bombers were an amber, from a dry yeast packet. I noted that the yeast cake and movement took a while to settle, and the beer never fully cleared as usual. After they...

My recipe came out closer to an IPA than a Pilsner, despite only 30 IBU. Any suggestions on why? Is it related to trying to "stretch" my hops and get more IBU's per oz by boiling longer? -------------------------------- Basic recipe: 4.6gal, 1.5gal boil 60% eff 3.9% ABV, FG 1.01 SRM 6...

I'm making a basic Pilsner for the summer. Since I finally got myself a house, and it came with an extra fridge, I decided to try a cold fermenting lager. I prepared the wort and added tap water to top it off at 5 gallons. I then set it aside at 70 degrees for a few days while I prepared the...

I have 24 bottles downstairs of a tasty brew. Well, at least the part that didn't cover the ceiling and my entire body. You see, it was a high sugar beer from my first attempts, and I naively bottled after only 2 weeks. Tons of sugar farting out C02. My tester bottles from the bottom of the...

I brewed in a 6 gallon carboy, and waited 2 weeks for it to ferment. It appeared to have stopped. At that point, I siphoned it into 3 smaller containers, to add flavors and make 3 distinct beers. I was careful not to include any of the bottom sludge or top yeast mess. One of the secondaries, I...

I started a gluten free brew for my friend. I loosely followed the instructions I found, using the ingredients I had. I was in a bit of a rush so didn't do much research. It's just a packet of yeast, a 3.X jug of white sorghum, Mt.Rainier hops, cup of honey, and 3.5 cups of sugar(~.75lb). I'm...