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Alright so this is my first shot at cider... Got a hold of a farm that hooked me up with some untainted cider, so to speak, and here's the recipe: 4 gallons cider 2lbs brown sugar 4lbs strawberries, sliced Fresh Cinnomon Nutmeg 1 gallon of pasturized cider for backsweetening later on...

I'm the paranoid type, but only when it comes to cars, and home brewing... So here's why I'm wondering if my bottles are gonna blow. 1. The brew is a Blond Ale. I used white labs yeast, liquid. Healthy fermentation after 24 hours. 2. Primary fermentation for over 3 weeks at 66-70*F...

This may be a stupid question, but I dont wanna risk ruining a perfectly good batch of beer. I have a bunch of bottles I would like to use to bottle brew since the brew shop wants an unholy amount of money for the exact same stuff. Only problem is, some of them have old beer in the...

A few questions if you don't mind answering! I checked with the FAQ as well as a bit of searching here, but the search engine isn't the best (most forums tend to be this way from what I've seen). 1. What's the best way to take labels off old bottles? I've soaked 12 Samuel Adams bottles in hot...

I was talking to a few friends of mine who are anything but veterans in the home brewing scene... And they were telling me how using ''mud'' from a primary fermentation (the gunk left on the side of the fermenter) can be used for flavor if you add it to a batch later on? Sounds weird to me...