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any one ever feed your massh to chickens when your done with it

Hi, i made a cider on 2/26/12 and I still see bubbles come up the side of the carboy. i was wondering if this is normal? the recipe was 5 gal kirkland apple juice 2 lb dark brown sugar and wyeast 4766 with no starter. i havnt taken a gravity reading on this batch at all since i was not...

what is the difference between a double ipa and an iperial ipa?

any one signed up for a good beer of the month club? there are so many craft brews i don't get to try due to geographical location so I've been lookign into a beer of the month club where they send yo like four diferent craft brews a month in the mail from all over the us. if you are signed up...

yes i have made this exact same recipe with a diferent yeast and had crazy fermentation in like 6 hours

i used one of the wyeast smack packs to pitch right into 5 gal oF apfelwein and its been 2 days now with no signs of fermentation. what should i do?

i just made an AG IPA and my boil off was much more than expected is there such thing ans to much in the carboy? also i didnt fill my hydrometer vessel untill the end and it is pretty much all trub wil this effect my OG reading?

i pitched 2 packs of us-05 into 5 gallons of graffs and put it in a closet that is about 52* F is that too cold? should i move it to another closet in my house that is about 60* F and will get about 5 degrees warmer

I have an AG kit that i am planing on using and it does not say if i boil the pumpkin or put it in the mash. has any one done both and if so which one did you like more. also if any one could leave me a link to their favorite pumpkin ale recipe that would be good just trying to learn about them

Yea poped the top

Just found out my graff cider blew out about 12 hours ago think I can salvage it

temp huh. its all done in my garage which is about 60-65 constant ( i live on the coast much much temp change from day to night)

so i bottled an all grain blonde ale about 2 weeks ago and opened one today and had to drink a flat beer. i primed it with 1 cup corn sugar it was in the primary for 3 weeks and secondary for 2. i also have an AG Wit that i bottled 1 week ago and its not carbing either

so i just racked my AG pale ale into a secondary after 21 days in the primary and the air lock is bubbling away again about once every second even tho i have hit my target FG. Can any one explain whats going on? Is it fermenting more?

i think its because of the proteins. and am still fairly new and i am trying to dial in my mashing procedure to find which one i like the most and what works best for different malts

any know good rest temps for a 2 step infusion mash for a wit, my grain bill is 6lb pale 2 row 4lb malted white wheat and 1lb oats

so i made my first batch of Edworts apfelwine today and decided that i was gunna move my better bottle to different room to ferment and as soon i set the thing down the all the fluid i had in my airlock decided it was gunna jump in the better bottle with my apfelwine. It was half full of some...

I am planning a Belgian witbier and i notice a lot of recipes call for oats. i was wondering if i could just use the oatmeal in my pantry. what characteristics do the oats add?

he says .3 of a package, i guess ill just smack it an pour about 1/3 of the pack in that shoudl be ok?

can i pitch a entire wyeast smackpack for a 1 gallon batch or would that be to much