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I recently purchased a Ranco Two stage controller model ETC-211000-000. I then picked up a thermwell from my local Brew supply house. similar to this one. http://morebeer.com/view_product/16672/102282/Stopper_Thermowell The problem Im having is that the probe from the controller will not fit...

I use a really deluted mix of IO in my air lock and I cant be sure but it looks as if as the breww cooled it may have sucked a little into the secondary it had been transfered after two weeks in primary. SHould I worry about the yeast? Pulled a little out and feed it sugar hoping it will...

I just mooved my Cider into a secondary to clarify before bottleing but am wondering how much brwn sugar to add when bottleing. Ive read different recipes on says 3/4 cup per gallon which seems like way to much and another says 3/4 cup total for five gallons. Ill be bottleing in 22 oz size. I...

Generally from what Ive been told you want to ferment cider between 60 and 75 but closer to 60. Im using EC-1118 champaine yeast. can it be fermented at a cooler temp? say around 55 degrees?

I am making 5 gal of hard cider with the addition of two pounds of honey and about a pound of brown sugar. I added one packet of Laevin EC-1118 Champagne yeast. Is this enough or should I add an additional packet?

Just started brewing!!! In the middle of making a hard cider