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I made a really tasty stout, last weekend I went to bottle after 4 weeks in primary, got a couple gallons racked into bottling bucket and saw sediment coming off the trub in the fermenter and bottling bucket. I had already added 6 oz brown sugar for priming. I saw no choice but to return beer to...

I can't brew with my tap water and was wondering if distilled water would require any amount of carbonate in addition to the standard salt additions.

I got a water report from the city and it's like reading Chinese. It's my understanding that levels of carbonate 50-300 mg/l and levels of calcium 50-150 mg/l are acceptable but my water report lists "hardness" as 300 mg/l, 99% of which is calcium carbonate(CaCO3) and 1% magnesium. Is calcium...

Any of you gents bottle sooner than the 3-4 week average? If so, did you have any trouble? I just made a 1.070 brown ale that fermented down to 1.010 in 5 days and held there for another 5. There was no off smell or taste at any time so I saw no reason to let it sit on the trub.

Hey guys, last year I found a website that had custom stainless steel 16 gal. keg fermenters but I can't remember who it was.....any help would be greatly appreciated.

Hey guys, is there a good dry yeast substitute for 1318?

I've had a batch on Wyeast Trappist for 24 hours with no signs of fermentation at all, the Smack Pack was made Sept. 2011, and when activated, never swelled(I waited 3 hours, then pitched @ 70 deg.) Is this yeast slow or should I repitch? In my experiece, Wyeast usually goes nuts around 10-12...

Hi guys, I'm not real high tech and don't use the brew calculators and such, I can barely run this damn computer:). I've done about six, six gallon all grain batches, and I'm consistantly getting 1.060 OG from fourteen pounds of grain(weighed and milled at local brew store) That's with total...

Hi fellas, I'm getting ready to bottle a pumpkin ale and was pondering using a cup of brown suger instead of corn sugar for six gallons. I've never used brown sugar to prime and was wondering how well it may or may not work. Thanks guys.

I'm thinking about trying decoction, but I've always been told never to boil the mash or tannins would ruin the beer. Is this right?

Can anyone explain the purpose of the false bottom offered for this brewkettle?

My second all grain is still flat after bottle conditioning since 3/25/11 at 70 deg.F.:confused: My last 2 batches were fully carbonated after 10 days:confused: Can I pop the tops and add like half a teaspoon corn sugar to each bottle? This batch was in primary for four weeks, when the water in...

I've read alot on here about Starsan, and was wondering if anyone else was just using bleach, as I am. Is there any drawbacks to using bleach?

My last batch has been bottled for 6 days and is still flat. I used 3/4 cup corn sugar for 5.5 gal. Any ideas?

So I bottled a batch this afternoon and tasted what was left in the bucket and it had kind of an almond aftertaste. I've never tasted this before, has anyone else experienced this?

Good morning all, according to my airlock, there is negative pressure in my fermenter. I've never seen this before:confused: Is this common?

I want to make a 12% beer :tank: and was wondering if at 12%, will Nottingham yeast die and not carbonate?

You fellas using carboys for primaries, how do you strain your wort in? I use buckets and have a fine stainless collender that fits right on top of the bucket. I'm thinking about buying a 6.5gal. glass carboy.

I now have 3 brews in primary, I'm not sure if you'd classify them as "big", but all 3 had OG's of 1.070-1.085. I piched 2 packages of yeast in each, would you guys recommend using a secondary for these batches or leave them in primary for a month and bottle? Thanks guys.

For a 6 Gal. batch with OG @ 1.080 should I use 2 packs of Nottingham or is one OK?