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Greetings! I have an American wheat ready to bottle. Nothing special to it, but I was thinking about adding lemon flavoring to mimic a summer shandy. Is there any way I can add lemon flavor after fermentation? It's been in primary for around 4 weeks now.

I smacked it on Tuesday afternoon, in anticipation of making a starter. But something came up. I didnt get my starter made, and the poofed out pack has been sitting on the counter for 3 days. Since I didnt get to make my starter, I plan to make a "short starter" tonight for a brew day...

While the wife and kids are at church, I am worshiping mother nature and her fruitful bounty of maris otter, roasted barley, flaked barley, flaked oats, and hops. Ah yes, Life is good. :tank:

I just pitched this into what I thought was 70degree wort. Turns out it was more like 85 or over. It's optimum range is 65-75. Hope I didn't kill all my yeasties...

Why is there such conflicting information concerning the need for yeast starters? I am going to brew a 5gal batch of Northern Brewer Phat Tyre from a kit. (1.050 OG) The yeast I have is a single Wyeast activator smack-pack. This is quoted directly from Wyeast website: "The Activator™...

My spotted cow clone has a problem. I brewed up this kit from Northern brewer: http://www.northernbrewer.com/brewing/recipe-kits/all-grain-kits/all-grain-ale-kits/speckled-heifer-all-grain-kit.html Relevant facts: - It was my first time doing an all grain kit, and my second time ever...

Many of the Norther Brewer kits give you an option for dry yeast or Wyeast. It seems that they all use US04 or US05 dry yeast, or one of many varieties of Wyeast. Is it better to use the Wyeast? It seems it has more "beer specific" strains vs. a more general use dry yeast. So far I have...

So, Im thinking about brewing up an Octoberfest for my next batch. After all the window for a marzen is now! :ban: I am considering buying another corny keg to lager in rather than a carboy. It would fit in my fridge better. If I do that, do I lager it under CO2 pressure or just close it...

So I completed my first all grain batch last night. I'd say overall being my first time, it went well. I measured very low gravity (30) when I should have had 42, but that may be due to an error in my measuring method. Im not real concerned with the final abv. The real question I have...

I'm a nervous wreck :) Doing my 2nd ever batch, and my first all grain. Mash is going, about 20 mins in. Temp holding at 148.3. I twice added boiling water, but can't seem to get it to 152. I'm calling it good enough, maybe give it a few more minutes to mash? Sparge water is on. Hopefully...

I was wondering if anyone has replaced this style of poppet With a "universal" poppet: http://www.midwestsupplies.com/universal-poppet-fits-most-kegs.html I was all ready to keg, but my keg leaks! :( Will these work as replacements, or should I stick with kind that is in there?

New brewer here...I have exactly 1 extract batch under my belt. And its still in the carboy, not even ready to drink, so who knows how it will turn out. Now I am thinking of going all grain for my second batch. Is this idea crazy for a newbie? I already know I need to make a MLT, I can do...

I have a corny keg, and I have 18 bottles (so far :tank:) Is there a way to split up a 5gal batch, and bottle some of it and keg the rest? What is the best way to do this? My initial thought was to use about 1/4 of the priming sugar in 1/4 of the beer and bottle that, then keg the rest...

We newbies gotta make our own mistakes :tank: If anyone remembers my earlier post about my first ever batch...I screwed up and added the hops in reverse order: .5oz aroma hops for 60 mins, and 1oz bittering hops for 5 mins in a Brewers Best Irish Stout batch. Tonight I just couldn't take...

When I started my first batch, I watched my basement temp range for a couple days and it was a steady 65-66 degrees. I thought that was perfect, since my recipe calls for 64-72 range. I set my primary down there, and its almost been a week. It was happily bubbling away after 12 hours. The...

Its KILLING me I say! My first ever batch is bubbling away in the bucket. I can sit and watch it for hours... The thought of not being able to drink it for another 3 weeks or so is KILLING ME. Hopelessly addicted. :cross:

greetings! I have my first ever home brew fermenting :ban: In the meantime, I am preparing my keg setup. I have a keg & co2 setup, but the co2 regulator has a broken guage. (I bought it this way) It looks very similar to this: The broken one is the tank (high) pressure guage...

I have everything ready for my first batch! I am using a new bucket and some used equip. I bought from a neighbor (he will be helping me, too) Today I bought what I thought was sanitizer, but now Im having doubts. Its called "Easy Clean". Its a white powder, mixed 1tbs/gal, no rinsing...