Search results

Unfortunately, I am out of corn sugar for bottling. Can I have equal success using table sugar?

Just kegged my first beer. It is a German AltBier. What should I set the Co2 level at?

Brewed an Oktoberfest Lager in April. I'm ready to bottle it so that it will be ready for a party on Oct 1. It is setting at 38 degrees. Should I step up the temp each day before bottling at room temp or does it matter?

I'm about to brew a NB Smashing Pumpkin. I was considering using real pumpkin in the recipe. Should I do this or stick to script. If so, how much and when? Any advise is appreciated.

I just finished brewing my first lager. I have my temperature controller set to 53 degrees. What temperature should the wort be before I pitch the yeast? I am using Wyeast Oktoberfest blend and I did a yeast starter yesterday. Currently it is sitting in my Better Bottle at 72 degrees and...

I would rather be at home right now brewing instead of working. Anyone else?

I brewed a Honey Kolsch two weeks ago. Still today I am getting about two bubbles per minute from the airlock. How much longer will it need to remain in the primary? I've never had a brew with this much activity and for this long of a time.

I am going to brew a Blackberry Witbier in the next few days. At what point is best for adding the blackberry flavoring? Should I add it at the end of the boil or after active fermentation?