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i have a belgian that is in the active stage of fermentation. its started a 70f. but now 3 days later, it says 77f on the temp strip, but my empty glass carboy and another plastice fermenter that has beer ready to bottle both say 72f. all three container on the same shelf. so does the...

ive noticed that alot of belgians are supposed to be served at around 55f. does this serving temp apply only to certain belgian styles, or is this a serving recommendation that applies to high gravity beers?

im trying to motivate my yeast:mug: they say this strain take a long time to get started.

im doing a belgian that has 5 lbs light dme, 2 lbs wheat dme, 1 lb honey and 1 lb candi sugar, and 1lb of steeping grains. the kit also comes with 1 tbsp ground corriander and 1/2 oz bitter orange peel. i am using wyeast 1214 belgian abbey i am considering adding 1 star of anise, 1 vanilla...

so i just finished brewing my newest batch, i thought i had popped the inner yeast packet, but upon pitching i found the the inner yeast packet had not been popped, so i went ahead a cut the inner packet open and pitched it directly into the wort. so what should i expect now? a longer...

while siphoning to my bottling bucket last night, i forgot to add the boiled priming sugar solution until the bucket was about 3/4 full, i then added the solution and gently stirred it in(with a long sanitized brewers spoon) for 5 mins. will my beer have an uneven priming sugar distribution or...

so after my 6th batch of beer, i have decided that i want to make a batch or white wine for a special lady, that being said, i really want this to turn out well. 1. what equiptment do i need beside all the beer equiptmant that i already have. 2. where can i find a good resource for...

my hefewiezin has been in the primary for 15 days, the o.g. was 1.066. i decided to peek under the lid and take a gravity reading-there is still a layer of krausen but not much foam. the s.g. is 1.020. the fermentation was heavy for the first 3-4 days so i imagined it woulda been complete by now...

so i brewed a grand cru that i bought from midwest supplies, i added an extra 2lbs of DME to raise the alcohol content. however i only pitched 1 smack pack (wyeast witbier 3944) o.g. was 1.084-primary for 2 weeks, then after 10 day in secondary the krausen dropped and activity has slowed...

if i dip my sanitzed turkey baster into my carboy to skim a sample of the top inch of beer, am i going to get an accurate reading? in other words, is the sample from the top going to be less dense than beer from the middle or bottom?

i am considering brewing a brown ale and adding real maple syrup, some brown sugar, and perhaps a cinnamon stick and maybe a hint of vanilla extract. the idea is to brew a brown ale that taste kinda like maple&brown sugar oatmeal. i also have real maple extract and flaked oats to use if...

was considering brewing a mexican cerveza style beer and adding 12.5 oz of light agave nectar to boil, has anyone had expirience doing this? how would it turn out, what should i expect?

was thinking of doing an apple hefewiezen or a sour apple wit using extract kits, but im not entirely sure of how/where apple would fit in the brewing process, my UNeducated guess that i would have to peel the apples, slice em up, then mash em up, and toss them into the boil. someone please...

so i just bottled my 4th batch, heres the recipe i used. it is a windriver brewing kit(monk-e-business), and added my own spices. any and all suggestion and comments are welcome. 9.3 lbs. Gold Malt Extract, (LME) 1 Lb Belgian Light Candi Sugar, 1/2 lb. Vienna & 1/2 lb. Crystal 10°L grain blend...