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The owner of my local homebrew store recommended to me that I don't change anything with my current set-up while I try to make this: http://www.amazon.com/dp/B0064OG9DS/?tag=skimlinks_replacement-20 for the first time. He said I could carb just like my beer ( I usually force carb at 32...

My LHBS owner, who has always been quite knowledgeable, told me that he uses SaniClean on his kegs/tap lines after using them for rootbeer and it removes the flavors. I've read multiple places that you pretty much need to have a separate keg and tap lines for root beer because you can never get...

This is an incredibly cheap, fast, and easy cider recipe. I have used it 4-5 times and everyone I know loves it. It's obviously not something you would make as your sole cider, but if you need something to put together in a pinch this works great. I've seen a few recipes similar to this, but...

I know it doesn't work well with beer, but is it possible to force carb an extract soda in my kegging equipment and then bottle and cap? Will it hold its carbonation? I'm having an event coming up where I would like to bring some bottles of my Sprecher extract root beer. It doesn't allow for...

Setting up my first keezer and am struggling to figure out whats the best sized chest freezer to get. I'm probably down to a 5 cu ft and a 7 cu ft. How much more will I gain. How much can a 5 vs a 7 hold. I'm going to have a 5lb CO2 tank and I'd like to have a minimum of (3) 5 gallon...

I currently have an amber in primary. It has stalled out at 1.018 with an OG of 1.042. I was shooting for around a 1.012, but it doesn't seem like its going to get there, I tried swirling the carboy to get a little more out of the yeast, but I think it's spent. Any problem with bottle...

I, like an incompetent idiot, started my priming sugar before checking my FG. I started my priming sugar in about 1 1/2 of water got it boiled and everything and then checked my FG only to see that it was at 1.020... I'm shooting for 1.012 ish. Should I dump out this priming solution and start...

Do you always use the full amount of priming sugar given in extract kits or does it depend on the type of beer you are making? It seems like they always come with 5 oz. of "priming sugar". Is this dextrose? I've always just used the full amount and have had good success... just making sure...

Hard to see past the krausen residue, but it almost looks like someone spit in my carboy. White circular dots on top about the size of a mini-marshmallow only flat. Normal? Wort smells fine.

Has anyone ever tried adding cinnamon to a cider to make a sort of "apple pie" liquor taste only in cider form? Would I boil the apple juice with cinnamon and then chill it before adding yeast... or possibly just adding cinnamon sticks to the primary? This would be my first...

It's hot in Iowa right now. I like to keep my beer fermenting on the main floor, A: because I can keep looking at it and B: my basement is musty/moldy and I don't like the thought of it being down there even if nothing can get at it. It's been fermenting at around 74-78 degrees and is...

Has anyone added any flavoring to a simple amber? I was thinking of doing around 4 oz. of Apricot just before bottling... I'd like to sweeten it up a bit for a good late summer ale.

I've brewed probably 7-10 beers so far, still feeling I need to do a little more extract brewing before I dive into the art of all grain. Can someone give me some online sites to buy some good extract kits from. So far I have purchased everything from norhternbrewer.com. They have all been...

I've never used StarSan before... about to try it for the first time. I know that when I see all that foam left in my carboys it will kill me to dump my batch in there. I just need a little bit of reassuring that it truly is a no rinse product and a bunch of foam won't ruin my beer. Thanks...

I've read both ways. 1.) Chlorine and other chemicals put in the water are bad for the beer. 2.) The minerals in "local" water can add to the characteristics of a great beer. Locally we have GREAT tap water. Can I use this in brewing? What processes should I take? Thanks in advance.

This is a debateable topic that I would love to hear peoples opinions on. I know most people maintain that beer is usually at its prime in the 6 month or under range. I have read that beer that is conditioned in bottles can last much longer because it contains yeast. My question. I have...

Tastes delicious!

Working on my second batch right now and am very pleased with my results on the first batch of amber ale. I just racked a nut brown ale from primary to secondary tonight and have a question about specific gravity. My original gravity was 1.047 and after a great 8 day fermentation, when I...

Brew has been in primary for 8 days now and the air lock is bubbling once about every 1:30- 1:45, being minutes and seconds of course. Should I wait until they stop completely or go ahead and do it now? It is a nut brown ale.

Somewhat of a noob here and was wondering how easy it is to save yeast from the primary to use later. What are some good methods, ways to store it, how long is it good for, how to restart it, all info would be appreciated.