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Hello fellow wine makes...my name is Tom...and I have been making a few batches over the years...mostly from fresh fruit, grapes, cherries, ect...yes i know the basics..i have a few books and made all successful batches... i know the importance of killing wild yeast, and have used mostly Campden...

Ok..my 5 gallon cherry wine batch is done with a 10 primary ferment...it is now racked in my 5 gallon glass carboy...so, do I leave it upstairs @ 68 to 72 ish degrees....or downstairs @ about a constant 65 ish??...thankx

OK.......my packet of Montrachet wine yeast...says to rehydrate yeast in 1/4 cup of water...(I used water and Must)...anyway it says for best results rehydrate between 100-105 F wich I did...soooo I am lookijng at the Jack Keller page and is says yeast die at 105 degrees f (almost to the bottom...

Greetins winers.....my name is Tom and although I have been homebrewing for 4 years now, I am about to venture into a batch of Cherry wine....I have 21 lbs frozen cherries....so I am thinkin ill gently crush...boil some water...add 10 lbs sugar....toss my crush into the water, I am going to use...

Hello Hop Heads....I have been brewing for a few years now, and and have always used those floating thermometers commonly bought at home brew shops...plastic red ends..small beads in bottom.....anyway, recently I picked up a digital one, brand name is tru- temp (10 bucks)....anyway the digital...

Ok...I went into the lhbs and asked for a S.N.P.A. clone...he came up with this....10 lb 2 row, 1.25 chrystal 60 L 3/4 OZ Newport hops, 60 min......1/2 oz Perle 30 min....2oz Chinook, 5 min....mash 153 1 hr, I brew in a bag so after mash , I cranked up the heat to 165 for 10 min ....stirring...

ok....tomorrow is going to be my 1st no chill brew...I have been thinking about this for a while...question...seeing how I am going to let this sit on my stove overnight (covered with star san soaked paper towel wrapped around the lid of course) do you guys leave the hops in the wert as...

Ok...I made a 1.5 L starter...it was on my stir plate for 24hr..my plan was to put it into the refridgerator overnight then decant, and pitch into my wheat ipa, however, after overnight in fridge my starter still had a small layer of krausen and bubbles were still rising with only a small layer...

was wondering if anybody has this edition (ipa 2.0)pg 40..my page is torn and missing, the part where it says what temp to mast the Rye IPA temp...as I have already made the other 2 IPAs (wheat and black)...both turned out fan frickkin tastic...gotta try this one...thankx....Tom

Ahhhh....I cant believe it, I started to brew my Brewers Best kit (american pale ale) this morn...and what do you know, my packet of yeast wich has been in my fridge since x-mas is misssing...I appears it dident survive the last fridge cleaning (damn kids)...anyway my grains are steeping as i...

Ok...I made a 2 liter starter for my black ipa...white labs california ale...unfortunately , my flask is 2 liters....so needless to say I had a lot of krausen foaming out of my flask all over my stir plate....when i pitched today..after a night in the fridge, decanted...it dident seem to have a...

OK....question....I brew in a bag...I was thinking , what would be the consequenses (if any)...to add my crushed grain, right into my brew pot cold..as in when I add water....and then flame on, until I reach my mash temp , then mash for my 1 hr...and then go on as normal?...I seems that my it...

Hello again Hop Heads...quick question...I have made many starters in the past, no problem there..however this weekend ill be brewing Austin Homebrews Blue Moon Clone...with White Labs Belgian Wit 400...the og of the brew is about 1.053...should I make a starter for this allgrain kit?...yes...

Well hello again hop heads...my recipe calls for 'dried rice extract"....I only can find 'rice Solids"...wich is a dry powder...same stuff right?....Tom

Hello there hop heads...I just picked up another jug of distilled water for my star san mixture...good time to check that new hydrometer right?....I am just a bit confused where zero would be...I am thinking the top of the blue band, as in 5 hash marks above 1.00 correct?......I know another...

Well hello there hop heads...just thought I would share my experience with you followed by a few questions...I saw a few posts sprinkled in this site here and there about harvesting yeast, I thought I would give it a try as my lhbs does not carry liquid yeast...ok..1st attempt ,I took 3 bottles...

Well hello gang, I need a bit of help with my first attempt at sweet cherry, my cousin is about to turn my onto a 5 gal pail of sweet cherries next week...ok I found this recipie....question...step 2 do I add enought water to bring my total amount of water up to 5.5 gallons?....or would it be...

Well hello (again) there hop heads, Just yesterday I was @ the local home brew shop, I had a recipe, 6lb german wheat malt, 4 lb belgian 2 row, 1/4 lb cara- pils, 1/4 lb munich...this was a "crop circle wheat" clone from Great Dane Brewery (milwaukee)...anyway the guy working says, you need...

Well Hello there Hop Heads...In my quest to improve my brewing skills, I finelly found a small regulator for those disposable 02 tanks (burnzomatic), question, do I need to pump this thru a hepa filter just as I would with an aquarium pump?....or should I just let her rip with a...

Ok...my brew is carbed up nicely( ipa and irish ale).....4 weeks @70f....so now the question is ....do I move it to the lower(and cooler) portion of my house like the crawlspace 60 to 65 f....or leave it where it is at @ 70f..or does this fall into the "dont worry bout it catagory"?....thankx...