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Ok guys, when it comes to force carbing you beer i was wondering if this idea would work. people say to pressurize the keg at 30 psi shake it and let it sit for a few hours, But I was wondering what would happen if you set your regulator at the pressure that you wish to serve at then pressurize...

I am going to be brewing a light ale today and i wanted to add some honey malt to the recipe, but I'm not sure how much too add. i purchased a 1/2 pound of the stuff and i think it would be ok to use all of it but i'm hesitant because the LHBS said that honey malt has a very prominant flavor...

I just started useing a glass carboy as my fermenter and i now have the ability to view my beer as it does its thing so my question is, there appears to be a small chunk of something that looks like a wood chunk or something like that floating on the top. My first thought was that it's some kind...

ok, i'm a guy who wants my kegged beer ready fast so my question is, I was planning on hitting my 3 gallon keg with 30 psi shaking the heck out of it and let it sit for around 12 hours or so. is this too long to let my brew sit at that pressure? if so how long should i let it sit at this...

On my next hefeweizen brew i would like to add some honey and i would like to know when i should add it? and also what effect it will have on my brew. any input will be greatly appreciated. thank you.

I was just wondering what ya'll thought about someone sticking to one style of beer? cause I like hefeweizens and all i seem to ever want to brew is a hefeweizen. do you guys think it's a good idea to perfect one particular style? or is it good to try different styles? I know this sounds like a...

I just opened my first bottle of german hefeweizen and i'm a little confused because the info sheet said the beer should be a blonde color, but my brew seems to be a redish blonde. the beer tastes great and everything else seems to be good. what would cause the coloration to be like this?? any...

i just brewed an irish red ale last night and i wanted to know what to expect when it comes to fermentation. my last (and first) batch was a hefeweizen and i know that the fermentation was very intense for the first couple days. should i expect the same with the irish red?? right now the foam...

I am a total newcomer to homebrewing and i am not too familiar how everything works, so here is my question. I made a german hefeweizen a week ago and i was planning on leaving it in the primary for another week then bottle it for my secondary, i am using a bucket for my primary and when i shown...