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The reason for my question: I have a batch of honey hibiscus wit that I would like to enter into a competition in two weeks. I've read that honey takes longer to carb and I know that honey will eventually ferment out but I was wondering if I combined honey and corn sugar to bottle would the...

Has anyone bottled with a combination of corn sugar and honey? Will it carb faster than with just straight honey?

Last Sunday I brewed a Black IPA which has slowed or stopped bubbling at this point. I haven't taken a reading yet. It is in the freezr set at 62*. I was hoping to keep it in the primary for at least another week, but I would like to brew again tonight adding the second batch to the...

I am not sure if I will have enough yeast for a 1.075 brew. I made a 1500ml starter with 150g of DME using wyeast from 04/09/12. I chilled, decanted and then I stepped up this starter to 2000ml with 180g of DME. I used a stir plate for both of these and unfortunatley during the stepup...

No check valve installed. I figure I'll just use the picnic tap to draw the level below the dip tube.

Once I sealed the corny and put it under pressure I heard bubbles and realized the level of the beer had reached the bottom of the co2 dip tube. Should I pull some lquid out to create more head space or leave it? Keg is at room temp 68-70 and set at 10psi currently.

So I have downloaded beersmith and working on something between an amber and an APA. Thanks for a point in the right direction with these ingrdients. What exactly would a butter bomb be?

I guess it really is time for me to start using some type of software. Thx sheets Yooper-Type of beer not really sure. Am I limited to an amber? Not that I should knock an amber you would suggest. How about something closer to an IPA? or am I lacking in the hops?

I need some advice on whats the best way to use up these hops and yeast. I would be looking to do some sort of extract ale brew. .25oz Colombus .5oz Perle .75oz Cascade .75oz Mt.Hood Wyeast Smack Pack London ESB 1968

Good point I suppose my plate malfunctioned last time around. Thanks

I suppose fallen was not the correct term to use. When I made my first starter a yeast cake form on the bottom of the flask. At this point during my second starter the yeast is still swirling around. thats what I meant about it not falling.

So I made my second starter on Sunday evening think it would have been done fermenting by this morning, which it has not fallen yet. My problem is that I have to leave town until Saturday. So I guess my question is: Should I leave the starter on the stir plate until I get back or stick it...

Yes sir

What do you mean by that? Will I have to add more priming sugar than what the recipe calls for?

Thanks I was about to add the entire 8ozs, but decided to back off and add only the 4oz. Glad I did.

Brewing a true brew porter kit.

The pouch of malto dextrin I have says use 4oz for 5 gallon batch. What would the pros/cons of adding the entire 8oz be?

So i won't need any additional yeast because of the extra sugar? The kit came with Muntons Dry 6grams .

What happens if I added the priming sugar(5oz dextrose) from the extract kit to the wort? The kit I am making is True Brew Porter.

I am interested in learning the entire process. Thanks for the good advice I think I'll take some readings to see we I stand.