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Made a Belgian strong and accidentally forgot to add my 2lbs of table sugar. So the day after it was already fermenting, I made 2 cups of sugar water and poured it in my wort after it cooled. My gravity before the sugar was 1.062. Is there a way to estimate my adjusted gravity after I added...

I just pitched 3068 into a dunkelweissen I started on saturday. with in an hour I had krausen and airlock activity. This went on strong for about 48 hours and has completely stopped as of yesterday and looks like its clearing. Is this normal for this yeast? The past yeast Ive worked with I...

So here's my recipe. Currently Im on day 10 of fermenting. I started at 1.104 OG. Im expecting to get to 1.015 or lower and that should put me around 12% ABV. Here is my partial mash recipe if your interested. Like I said, Im on day 10 and the beer is a very caramel/orangish color. My...

I asked my local brew store about lemonade and he suggested to literally put wine yeast on 5 gallons of regular lemonade made from concentrate. Being that it's frozen, there is not a risk of contamination and concentrate is sugary enough....so I did. I used 11 cans of concentrate for my 5...

Hey guys- So this is the recipe (partial mash) and ingredients that I have which I may start this weekend. Then I had a wild thought about making it a big beer. So, what can I add/replace to this to get my alcohol in the 10%+ range? I've never made a high alcohol content beer but I've read...