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Hi Everyone, I made up a five gallon batch of mead with blueberry and vanilla about 25 months. That's right, 25 months! I racked it once off the sediment, and it has been sitting in my basement with a airlock for all this time. I have tried to add liquid to the airlock consistently, but it has...

I upgraded my MLT to a 48qt Rubbermaid regtangular cooler (Walmart for like 15 dollars) but when I tested it I lost several degrees during the hour after letting it preheat. So since I had made the manifold and valve and such I wasn't taking this one back. Instead I purchased a $8 sleeping bag...

I am finishing up my first AG. I busted my hydrometer inside my sanitizing solution just now. I obviously can't take a SG reading. But I'm more concerned about whats inside the hydrometer. What kind of materials are inside? Anything poisonous? Its a standard approximately $8 hydrometer.

I'm thinking of taking the plunge and making a batch of mead. However, all I have around is a package of Nottingham's. Anyone know how dry this will take it (in other words, how long this yeast takes to poop out in honey). I made Ed's Apfelwein with Champagne yeast and it was way too dry for me...

I have been brewing beer now for over a year and am thoroughly enjoying the hobby. I have recently been interested in trying to make a mead as I have just acquired a couple of extra carboys so could give a try. Since I know nothing about mead, I decided to grab it a bottle of whatever I could...

does anyone know what mash setting i use if i want to fly sparge with beersmith?]

my father in law is a high school science instructor and his school district is moving him into their new high school...this past week he found a couple of older and smaller carboys in his supply closet which were empty...he has offered them to me but i don't know what has previously been in...

I wasn't paying attention when I made my EdWort's Apfelwein and made approximately 21 quarts of of Apfelwein rather than 20 (5 gallons). So will I be able to prime with the normal five gallon amount of priming solution or how much should I add to get it properly carbonated?

Today I bottled my Newcastle clone and this is my third "real" beer. After I sanitized everything, including priming sugar, I poured the cooled sugar solution into the bottling bucket. Once I began my siphon a weird sorta fog/smokiness began to come from the bucket. The same thing happened as I...

i was wondering if its okay to do the apfelwein with other fruit juices.. of course, it wouldn't be an "apfel" wein per se, but still might be tasty...i was thinking pear juice might be tasty too...

i just got accepted to purdue's (west lafayette, in) ph.d. program and was wondering if there are any good homebrew supply shops and/or microbreweries that anyone knows of in the area???

I'm planning on trying my first AG batch here soon. I'm a bit concerned because I want to try some of the HBT community recipes, but some of them are larger than my primary fermenter (well...to leave enough head space...i usually do five gallons)...any suggestions of what I can do???

I heard mention of this process here. What is it? and How do you do it? Any help would be great. I built my first 5 gallon lauter/tun that I haven't used yet. I just wanted to make sure I don't screw something up on my first brew.

i'm thinking of making an immersion chiller, but i can't find a pick or description of the part i'll need to hook the hose into my kitchen faucet...unfortunately my landlord does not have waterhose hookups (he pays the water bill so its understandable) so i have to use the sink...any help would...

would it be possible to just mill your grain to almost flour consistency and add rice hulls...wouldn't this improve efficiency and the rice hulls keep it from getting stuck...in addition how much hulls would you use...thanks

i brewed a batch last week and plan on brewing another batch of the same beer next week...once i rack to secondary, can i brew another batch and just pour it in over top of the yeast sediment from the first batch...of course i know i'd have to make sure the new batch is not too hot, but would...

okay...so i went to dayton, oh (i live in southern ohio) and discovered the amazing world of jungle jim's...wow...so many beers...i picked up an interesting looking porter called st. peter's old style porter...does anyone know of a good clone of this brew...it is one of the most amazing beers...

Any suggestions on how to clean inside the siphon hose?

Even though I'm not at the point of trying it, I have had tons of questions on here and in my mind about the process of mashing. Just the term "mash" is confusing because, being a Kentucky boy, when I hear "mash" I think of a huge pot of my grandma's buttery mashed potatoes. And in that respect...