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Every batch I have done has foamed up and I have to remove it from heat to keep it from boiling over. I mean it every one. I have tried doing 3 gal boils and full 5 gallon boils, tried less heat once it starts rolling, and even tried diffent ways of adding pre boil and hops to see if it was the...

Still working with what I have laying around and wanting to run this buy everyone. So far I have my American Wheat that I just had to buy yeast for and now the summer blonde again just needed yeast and 1/2 oz of hops. Now if this one will pass mustard i only need yeast and 1 oz of hops. So...

My first batch of Apfelwein after a day has little white islands of something floating around on top? is this normal?

I have a recipe calling for "extra-pale malt syrup" but can't find it anywhere. Any help?

Okay, I was going to make a Belgian Triple to have ready right around spring or later Winter (6-8 weeks). I got the water going and ready to steep and relized I didn't have everything I needed. I thought I had it all, ran back and checked. Missing the Crystalized Sugar. Can you belive it. One...

I boiled over 3 weeks ago. My tempeture was a bit cool (44 when 48-58 was needed). Now 3 weeks later I have a temp control and with a control of 48-55. But I pulled off the cover tonight and found blobs of white somthing floating in the beer. I have never seen this before, did the ultra cool...

Here's the story, had some friends over and we made a lager. Everything seemed to go good. Once it was pretty much chilled (58-62 d.) I pitched it. It has been at a steady 42d for over 24 hours and nothing. Did I mess it up by pitching to warm? Is it just going to take longer becuase it is at...

The title about says it all. I have been brewing now for a year with kits and have made 4 of my own style beers which I still make now and store till season (3 months conditioning). What I want to know is there a book or some thing online that will tell me what I need and how to make the...

I got a kit for a friend, and it has lactose in it. I have not seen nor used this before. I am not sure do I add then during the boil like the other extracts or wait to blend it in during the chill? Or should I just leave it out? I would think this is what would give the stout a creamy finish...

I have read that stainless is the way to go, but never anywhere saying why not to use an aluminum brew pot. I got one with my burner (but I already have a stainless pot) so I was wondering why not use it? Still a noob to most of this.

when dry hopping how much leaf hops should I use per 5g batch? which would give the best results? dry hopping in the primary or secondary? If I do it in the secondary should I put the hops in and then rack or rack and just drop in the hops?

I racked to the keg on friday, set the presure to 35 PSI, left it in the cooler (38-42 degrees) till last night. 3 days at 35PSI I thought was enough. Burped it and turned it down to 12 PSI, after 4 glasses of head I gave up. Let the head settle and drank it, it was good but what am I doing...

I did a cream ale and bottled it. After 2 weeks at 38 degrees it didn't carb at all? Any help? I think I might have screwed up the carbing by putting it at such a low temp. Or should it be okay just take longer? I normally let it set of 3 weeks before touching it but I got overly excitied and...

I just got a deal on a alum. 20lbs. filled and deliverd to my work and I am going home to keg my Mild Ale tonight. My quesitons, Where to start? - Everything is clean and ready to go but what next? What PSI to I put it at to get it going asap? F1 is sunday will it be ready to drink by...

i got home from work today and my Cream ale was going nuts. It has jamed up the air lock and foamed over. Fermintaion gone crazy. I pulled the air lock and stuck in a hose running down to a pale on the floor but I can't know what else do to. trying to upload pics now. Please help..

I have made about 7 batchs (5G each) of beer and feel pretty comfortable with it. I am looking at Northern Brewer and would like to make some wine for this christmas as gifts around my office. What is really differnt about making wine from beer? I have 4 carboys, and a nice size cellar. Please...

If I keep my current pace I will hit around 90 gallons this year (first year brewing). About 20 gallons or more for friends. But I was just trying to see for those who have been brewing for a few years what did you start with and where are you at now? I am sure lots of you started out like...

How long is to long? Is longer better? Before you all get sick thoughts let me ask what I am asking. We boiled NB's Irish Draught Ale last tuesday. Wednesday night it was going good as normal. Now here we are almost a week later and it still is clicking (moving the air lock up and down) about...

Does anyone know of a recipe that has not wheat in it. I have a friend who wants me to brew a batch of beer for him but his wife has a wheat allergies. Any response to this is a good response. Thanks in advance.

Just got my kit from NB for the Czech Pilsner. The directions inside say one thing the box say another and then the yeast says somthing else. I just need to know if I: Steep: 15-20 minutes 150 degrees Boil: 60 minutes Pitch at 75-70 degrees what should be the proper primary firmantaion...