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anyone ever use organic Turkish apricots in secondary? If so, how did the beer turn out? I'm thinking of trying it but not the entire batch, just 1-2 gallons and also wondering how much I should put in. Any help would be appreciated!!!

To make a long story short, I brewed a pumpkin ale this weekend and ended mashing for about 2 hours. Is that going to somehow harm the beer?

Do spices in beer get stronger or weaker or stay the same over time? I made a Belgian Wit and there is a bit too much coriander for my taste. Will the taste mellow out over time or will the spice flavor amplify over time? If the spice flavor gets stronger I'll chill the beer now.

I began day 6 of fermentation today. Brewing a pale ale using WL Burton Ale Yeast. Optimum fermentation temp is 68-73 degrees. Pitched at 70ish and the temp stayed around 71-72 for the first 24 hours then dropped to 66-68 where it has been for the last four days. This morning it was around...

I saw some threads in the beginner brew section that said you have to use glass carboy for cider and you shouldn't use a bucket, but no one said why. Is this true, and if so why?

I just got a kegerator and am wondering how long I need to wait and condition the beer before tapping a keg. Do I need to wait several weeks after fermentation is complete to allow for conditioning or can I keg and tap immediately after I reach a stable FG?

I bought yeast nutrient for a cider and have so much left I am using it in my beer. I added the nutrient directly into the carboy when I pitched the yeast and was ttold later I should have put it in the boil. Of course I now have concerns with contamination. Do I need to be concerned?

Do you bottle cider the same as beer, in beer bottles with regular bottle caps?

I had my first attempt at Apple cider this weekend. Saturday I pitched a vial of Whit Labs liquid champagne yeast into 5 gallons of Sprouts Farmers Market fresh pressed organic apple juice and two lbs of brown sugar. OG was 1.070. O didn't use a starter and I forgot to pull the yeast out of...

I'm Lagering a kolsck for a couple weeks. Fermentation completed quickly in about 3-days. After 7-10 days I plan to lager a couple weeks. Since it will only be in the bucket 3-4 weeks do I need to rack it over before lagering? I typically don't rack my ales and have only racked my lagers...

I'm fermenting at ale temp then want to Lagering but don't have the space. Can I lager in the keg?

I pitched WLP029 German Ale/ Kölsch Yeast yesterday and still no sign of fermentation after about 21 hours. Sitting at about 66 degrees. Am I stuck? If so, what can I do to fix it?

First lager underway and it appears I was a bit premature in rampimg up the temp from 50 to 60. SG was 1.028. Do I just leave it at 60 until its done or drop it back down until I get closer to my FG?

I made my first lager today and could not get the wort below 68. I felt had no option but to pitch the yeast at 68 degrees. It's in a temp controlled chest freezer now set at 55 degrees. Should I keep the temp higher until fermentation starts then drop it down or just set the temp controller...

I'm looking for a recipe for an NA beer for my friend who no longer drinks. I have a unit to control the temperature so thinking a lager would be best.

I brewed an amber ale last Thurs using WL California Ale Yeast and had steady airlock activity for about three days, then nothing for the last three days or so. Took a gravity reading this morning (day 7) about 6 hours ago and now I have airlock activity again. My fermenter is a 6 gal bucket...

I'm looking for the smallest chest freezer that will hold a bucket for fermentation. Most of them appear to have a lip on the bottom so although I can get the dimensions I don't typically see the interior dimensions. Any idea what size/capacity freezer I need to fit the bucket?

I'm in the process of making my first brew and realized with the hot summer weather my brewing is going to be stymied for 3 to 4 months. Are there refrigeration units out there that don't require any alterations to get to the temperature range needed for fermentation? A refrigerator or a chest...

I'm on my first brew and I think I messed up on the initial specific gravity reading. Was I supposed to take a reading on the wort only, or after I added water to make the 5 gal of beer? I took it after I added the water and pitched the yeast...assume I did it wrong????:confused:

my first brew and I made a couple of Rookie mistakes. My biggest concern is that I got about 1/4 cup of hops/grain from the wort into the fermentor. How big of a mistake is this? Did I just completely ruin the beer?