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I tried searching for info in whether people preferred Apfelwein carbed or still. Good lord almighty, there is way too much info on Apfelwein! (I guess I am adding to the heap). My first batch should be ready by Christmas. Should I carb or not? What do you prefer?

I am getting ready to do my 3rd PM. I have read a lot about mash techniques from the Joy of Home Brewing, BYO mag and, of course, HBT. I have concluded that there are many techniques and many opinions. What are some resources for some more in-depth info regarding mashing? In particular, I am...

Is there any benefit/effect of finishing a cool fermentation with a couple days at warmer temps? I am fermenting a stout. I had it in the primary for a week at 70F. It has been in the secondary at 62F for about 10days now. I plan on bottling after 14 days. My questions is based on a nagging...

I was atthe local pub last week and there was a rep from Sam Adam's there pouring two preview tastings. They were soliciting feedback as only one of the two will make it to next years offering. One was an Irish Red Ale, the other was a Dunkelweizen. I thought the Irish Red was good, but almost...

I noticed The Pol did a thru-wall thermometer on his 10g cooler MLT. What's the best way to seal the hole in the cooler to prevent leaks. Looked like he used a rubber stopper. Anyone know of a compression fitting that might seal around the thermometer?

Last night I brewed my first PM. It is an oatmeal stout recipe from Brew mag (march-april 07'). I followed the recipe to a T.....ok, who am I kidding. The recipe called for a 45min mash rest at 154, collect first wort. Refill with 180F water, rest for 5 min, collect second wort Rather...

Although I am a newbie, i am thinking about entering an upcoming local homebrew competition. It's relatively small, inexpensive and looks to be a fun time. I've got nothing to lose, so why not. With that said, I am looking for some advice on competing from some more seasoned...

Any suggestions....I am at 48 hrs in the primary for my sweet stout. Foam just started coming out of the airlock (plastic fermentor).

What's the real deal with secondary fermentations? If you wait until primary ferm. is complete....really complete, then is the secondary doing anything other than clarifying? If so, why do so many recipes call for a particular secondary ferm. temperature. Seems like room temp would work fine.

I'm sitting on the couch relaxing, content in the knowledge that the sweet stout I brewed last night has started bubbling a couple of hours ago. I am also sipping some of my homemade Limoncello. If you are looking for a diversion from making another batch of brew, you should try making some...

Hi, I a newbie from New Hampshire. My second batch (Porter) is ready for bottling. The first two batches were kits. I think I'll try the 3rd batch on my own (no kit). I'm off to the local brew shop to replace my boken racking tube and to get some inspiration.