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I have some cider that I would like to bottle to clear up space for future projects. Right now the stuff reads 1.010, and I know that it will go lower (perhaps slightly lower than 1.000). I would be bottling this into Grolsch green bottles. I have heard that you would not want to bottle...

So I have been wanting to do a saison since I started making beer. I have three successes under my belt so far and all of them involved primary for 2-3 weeks followed by bottling. A friend of mine gave me on of his recipes for a saison, and I know that the alcohol content prolly puts this one...

I have tried numerous cider attempts with success, but the best quickest drinking one was a mix of apple juice and blueberry juice. It ended up tasting somewhat like cranberry (not sure why). I do all my ciders in one gallon glass jugs so I can keep the bigger equipment open for the beer...

so I wanted to take a stab at this style I currently have 6 lb munich LME candied belgian sugar 2 oz saaz pellet hops munich yeast dry the store i get my supplies doesn't have and crystal malts, but they do have belgian bisquit malt? would that be appropriate? never used specialty grains...

hello all. I just looked through the faq section because I was wondering how long the average ferment was with meads, and read that you should shoot for a two week ferment. I have two individual gallon jugs of mead fermenting right now and the first has been going for a month and is still...

Hello all. I've been lurking around here for a bit and I have to say this place is a wealth of information. My question is on my first ever beer making attempt I chose to do a simple beer that I guess would qualify as a SMaSH up recipie. This was of course on accident, but after reading about...