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I have an Irish ale in the secondary now. I made it once before a while back, and it was awsome. I followed the 1-2-3 rule for the process of primary secondary etc. The only difference is this time I used WLP0004 instead of the granular that I used before. When I moved it to the secondary...

I am going to use a small bottle of liquid extract at the bottling stage. I am told to use 4-5 oz per five gallons. Would there be any adjustment necessary to the amount of corn sugar used for priming, or would you still use the standard 3/4 cup? Thanks

I just came across a kit that was purchased from my local shop, I forgot it was in there. It is an American Wheat with a can of extract, A zip lock style plastic pouch with hops in it and another with steeping grains. Also a pouch of dry yeast. Also two thermo sealed pouches of DME. Should...

This may seem obvious to some, But is a heffewiesen a basic wheat beer using specialty yeast?

I want to make a Heffe style brew. I have a Wheat Beer Recipe, and want to know what you think. 3.3lbs Wheat Syrup extract 3lbs Muntons dry Wheat DME 1/2 lb malted wheat 2 0z Tettnang hops Bring grain to boil and remove grains Add extracts and 10z hops 20 min boil...add the second...

I tried one of my beers today. It has been in the bottle for one week. I know it needs longer conditioning time, but I wanted to taste. It is supposed to be a Killians Red Clone. MAANNN is it bitter. I could only stomach a couple sips before I gave up, and fed the lawn with it. How bitter...

Just opened the pool and it was loaded with Algae, I think in part due to the warmer than usual temps in the begining of winter.... I looked in and thought add yeast and sugar.....Scary thought when you get addicted to this brewin' stuff. Everything I see now I wonder if I can turn it into wine

I have the ingredients for an All Malt Amber, should I do it as is or should I add for better flavor? 1.5 lb Hopped Amber extract 2 lbs coopers light DME 1 oz cascade OG 1.042 FG 1.10 bittering units 13.0 Thanks....

Well...the beer is coming along well. I think I am disapointed in the ABV. I finally figured out how to take my readings and do the estimate. It looks like I am only around 4%. I was hoping for more, does this seem right? OG=1.040 FG=1.010 How can I increase ABV in future batches?

Here is a surprise... I just noticed that my latest Wine Kit has a "Finishing Agent" to be used shortly before bottling. It says that it is derived from SHELLS of shellfish. Would that be a problem for someone that is allergic to shellfish???? I wouldn't think so, but it is still a thought

Hope you all don't mind all the questions, but I want to make sure of some things... Sanitizing For large buckets and carboys is it necessary to fill the entire container up? Or can you fill it up with say a gallon and then swish it around a bit? For something that will have BRIEF...

What is the best method for bottle cleaning and sanitation? Would a dishwasher with a sanitize setting be enough, or should I take additional steps? What about flip tops with the rubber stopper, anyone ever stick the in the dishwasher? Also should you wait until just before you bottle...

Assuming that the kits I am currently using (five gallon extract and 45 minute malt boil etc) are beginner. What would the logical next step be? I think that very soon I will be board "just folling directions" haha

From what I have gathered if you drink your water it is ok to use.... I also just recently read that you should not use your water if you have a water softener. (this actually was a a wine site) Does a water softener have an ill affects on beer or wine?

Anyone been to or going this year to the Tap New York Craft Beer Festival I am thinking about going Saturday. Looks like a good time

Hi and Happy Easter I started my first batch on Friday afternoon. If any of you an remember what its like. The anticipation and the wnering about all the unknown stuff.... Anyway..What does fermentation look like, an how do I know when to take any action? I was expecting more action...

I have been wondering about mead for years. I have never tasted it, but always wanted to. What is the taste like and the consistency? What would be a good mead for a first batch?

Upstate New York, first time brew in the fermenter as I write this. Hard to type with my fingers crossed