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I am in the Seattle area and was curious if anybody has the infamous Conan yeast for sale or trade. Sent from my DROID RAZR HD using Home Brew mobile app

My ciders usually ferment quick. This one has been fermenting for over a month. The recipe as follows, 5 gallons of Kirkland apple juice, 2 cans of concentrate, yeast nutrient and a vial of wlp002 English ale yeast. I did not take a gravity reading before fermentation. It has been held at 68...

I haven't had a chance to get a water report done at the new house and was curious if anyone had any info they are willing to share.

I bought some blood oranges to brew a blood orange hef. The problem is blood oranges are difficult to find and my brew day has been pushed back. Im looking for opinions on what to do. Would it be ok to zest them, dehydrate the zest and freeze the peeled fruit until it time to use. Any insight...

So I bought my specialty grains for an extract brew with the intentions of brewing that day. Well things came up and I was not able to brew. This was 2 weeks ago and I'm wondering if these grains are ok to use being that they were crushed and stored in a paper sack. Any help would be...

Can i use apple concentrate to carb my apfelwein or do i have to use sugar to prime? If i can use the concentrate what is a good amount for a 5 gallon batch? Thanks for the help you guys always come through?:tank:

Im planning on moving here in the next few months and im not sure if its ok to transport my full 5 gallon carboys. Its quite a long trip from Michigan to Seattle and it will take more than few days. Im worried about the temperature change in the uhaul and the bouncing around. Any suggestions...

I have looked online for a recipe for beet wine and come across a few. Most of the recipes call for spreading yeast on a piece of toast and floating it in the primary. This sound more like a prison recipe to me. Any feedback on a recipe would be greatly appreciated.

i have a 5 gallon batch of apfelwein going on 3 months. I have tried it and it has hardly any flavor or body to it. It smells good but the taste is blah. I was wondering if there is anything i can add to it or should i just let it bulk age? Thanks for the help.