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How about big, white 2 inch diameter bubbles floating on top of a white haze after five weeks?

Started with Mr. Beer, but moved to bigger/better things on my third batch. Now, I've got my Mr. Beer keg sittin in a cabinet, empty. May use it for smaller batches of specialty beers. I would normally so just go out and spend around the same on a bucket and an airlock, but not everybody needs...

Hey folks, I've got a lot of fresh blackberries and am looking at making a strong black berry champagne/wine. When making a strong beer, I've always added extra wort to my main wort over a period of days in order to not overwhelm my yeast. I'm checking to see if that is something that is...

Thanks you for taking this seriously. Using the left over running from my next batch is an awesome idea that I never would have thought of. I guess I'll find some way to fix my possible ph problem and go from there. I poured out the batch that was stuck and started a new one (cost me a whole...

I hadn't planned on distilling this, but using it as a 18% base for liqueurs, but thanks for the info on how much nutrient to use. So, on a 1 gallon batch, I'd use 100 divided by six gallons is 16 grams per gallon. As I'm doing one gallon, I'd need to use 16 grams of nutrient. Luckily, I bought...

Yeah, as I said in my first post, I used the correct amount of nutrient per gallon. While I don't have a oxygenater, I did use a blender to aerate the must. This has worked well on my smaller batches of beer. I should have mentioned that, and good catch. No, as with my Imperial Stouts...

Hi folks, I primary brew all-grain beers but decided to give a sugar wine (hooch?) a try at the request of a few friends. Per the instructions of my local brew shop, I purchased 5 pounds of white cane sugar, a pack of Lavlin EC-1118 Champagne Yeast, extra yeast nutrient and a gallon of spring...

"If it tastes good then I wouldn't worry about it. RDWHAHB" Hahah. I've actually had three or seven while waiting for an answer. I wasn't terribly worried, as if it WAS an infection, not much I can do, but its something that I was wondering about. "Looks normal to me....just the remnants of a...

Hey folks, I've a beer that I opened this weekend to take a hydro reading and found this. Does this appear to be an infection or is it normal yeast activity? The beer had a lot of protein haze in it from where I had a problem with my filter and had to use a colander. It's been...

Adding too much sugar can cause a cidery taste and will produce a drier beer without adding any body. It will add alcohol. Some people say you can add up to 1 pound per 5 gallons, but I would strongly recommend adding additional malt instead. I've used it before and within two batches stopped.

So it restarted itself after a week? Holy crap. I've never seen an airlock move like this. It was like water at a high boil. Could have made Ramen on it.

Hey folks, I've witnessed something that I've never seen before and am checking to see if normal, or if its something I should fix. I pitched my yeast last night (Danstar Windsor Ale that I started with cooled wort four hours prior) into my wort which was at 75 degrees. The wort measured...

Thanks so much for the quick answer. I've been working on this now for about twelve hours and was scared to death that I was screwed. Made my night dude.

I made a mistake and managed to get some grain/protein in my wort. Didn't realize it until I was letting the wort chill after the boil and found loose grain and a really thick haze floating in the wort. I found the problem on my tun that caused the issue, and have fixed it, but now I'm stuck...

Hey folks, I'm starting a high gravity Blue Moon clone tonight and wanted to get some feedback on my recipe before I started it. I've taken multiple Blue Moon clone recipes from the net and modified it to a heavier grain bill. Grains: 3.0 Pounds Pilsner 4.0 Pounds 2 Row Pale Malt 5.2...

Don't get me wrong, I love brewing. I'm working on my first all grain batches as we speak. I don't consider it a chore at all. Unfortunately, I sometimes work 60 hour weeks and this causes issues with me being able to get out all of my stuff out, sanitize it in the 95+ degree East TN heat and...

I'm looking at making my own condensed extract, similar to what you would get in the cans from Mr. Beer or John Bull. There are two reasons that I'm looking into this. First, when creating a heavy gravity beer this would give me more fermentables in the fermenter compared to if the water...

That was a good of way putting, and deep down in my mind, what I was afraid of.

Wyeast Belgium Ale (For some reason the guy at the (other) brew store advised this as they were out of Bavarian Lager) is what I'm using. Fermentation appeared to have stopped after 4 days. Fermentation is around 68. Can be warmer if need be. I hate to do this, but I've got no choice. Got...

Hey folks, I've got a Dopplebock that has been in primary fermentation now since June the 1st. I wanted to do it earlier but my brew store was closed for a couple of week. Normally I move my beers to a secondary for a couple weeks, but I'm trying to get this one ready to drink before the 4th...