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I'm new to this brewing thing but I'm a little puzzled at what's going on. Here's the situation. I brewed up another batch a week ago, today I noticed the airlock had quit bubbling. So I pry off my lid and to take a taste of the brew and a hydrometer reading. First of all, the brew...

I'm a young-un... 24 to be exact. Started drinking beer in belgium @ 18, so I was spoiled with good beer.

The groulsh dark is clear and non-twist. It could be called "special dark".

Thanks, guys. Looks like I have some studying to do; I bookmarked the links and printed your post, Janx. Thanks again. (I think my house is slowly turning into a brewery with all the stuff I'm accumulating)

Everything I've brewed so far I've used malt extracts. I'd like to learn how to "start from scratch"... meaning using all raw ingredients. I live in barley country and barley is easy to find (just throw a stone in any direction and you'll hit a grain elevator). How do I turn these raw grains...

I guess it depends on if you're talking about german to english translation or brandnames. Weissbier translates to "wheat beer"... or it could be "white beer" (I was a little drunk when it was being explained to me... I don't speak any german at all). I always thought that Hefeweizen was a...

Well, I cooked up that batch with honey today and stuck it in the fermentor. I eventually used 6lbs of liquid malt, 2lbs of dme, and 1lbs of clover honey. I had a SG of 1.055. That's still lower than I was hoping for but we'll see how it turns out. I tasted a little of the wort before I put...

I'm new to this too, but my last 4 batches I used pelet hops. They break up as soon as they hit the boil. After you cool the wort all the hop sediment seems to sit at the bottom of the kettle, as long as you keep the hose you're using to siphon with above that layer you won't get much trub...

I've noticed a sediment on the bottom of my bottles after a week or two of aging. I'm assuming this is yeast, after doing a little research. Is there any way to avoid this buildup? I'm assuming there must be some way, as commercial beers do not have this layer of yeast (or whatever it is)...

So, DME is basically crystaliszed malt extract? I'm a total noob when it comes to brewing beer!

I've been thinking of adding 2 cups of honey to my boiling wort for some extra sugar for the yeast to munch on. I'll be using 6 pounds of liquid malt and about 1.5 lbs of crystalized malts. Has anyone used honey for extra sugar? As far as hops go I was planning on using 1 1/2 oz of Perle for...

Of course it's awesome, they're getting free beer... and free beer is always awesome@ ;)

From what I remember from my chemistry class long time ago (not much) hard water has a lot of minerals in it such as calcium, and the like.. making it "hard" to work with for plumbers and such. Adding salts to your water like gypsum will "soften" the water, as the sodium will make a resin that...

Tap water tastes a little like clorine. I drink from a britta water filter, it just takes forever and a day to filter 5 gallons of water with my water filter. I think spring water at wal-mart is 70 cents or something reasonable like that.

Hrmm... I've been using distilled water. The first batch I ever brewed is sitting in the bottles right now, with a few more days until it should be ready to drink. Are you saying I need to add gypsum or some other water softener if I use distilled water? I never really thought about the water...

OK. Thanks. The bubbles have actually slowed down to once every 40 seconds or so, and my new hydrometer is coming in the mail any day now. I was a little worried my first batch would have some sort of weird infection or something. I'll wait 'er out, thanks!

Hi. I'm brand new to beer making, but I think there's something wrong. I bought a mahogony coast kit to help me get started. I followed the directions to the "T", ecept for the fermenting temperature. The directions call for a 77F temp, and I live in a cold region so the highest I can get...