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I'm experimenting with 1 gallon kits after learning my lesson with 5 gallon kits. Right now it's a Irish Red Ale. I tried the fizzy drops that came with the kit, using 12 oz bottles. It came out ok, I think, now I want to try the other way. I'm using the Northern Brewer Priming Sugar...

All 5 ounces of the packet. According to the Northern Brewer priming calculator, I used too much given the temperature and the type of beer. I've since bought a scale.

So my friends call my latest batch "Sodie Beer", it's a Brown Ale and has too much carbonation, lesson learned. My question is can it be revived? Would there be any benefit from opening the bottles real quick (both capped and flip-tops) and then re-sealing them and letting them sit for a...

I've had the same problem with my last one, a Brown Ale. I've since bought a food scale, measures to the gram and used it for my latest batch. Before I was just tossing in the entire generic packet of sugar that was included in the kit, thinking that was pre measured for that specific beer. I...

Wowww I just checked out the priming calculator on Northern Brewer and the difference between English Brown Ale and Cream Ale(my latest) is substantial. This could defiantly be the problem. Time to buy a scale now.

Yes I do boil a cup of water and mix in the sugar, but I don't let it cool. I have heard the small amount of hot water doesn't have an effect.

This seems to be an ongoing theme for me, first with Mr Beer Kits and now my bucket kits. My latest brown ale seems to have a bit too much carbonation, a proper pour leaves way too much head that lingers forever. It's been carbing for over a month and I usually put it in the fridge for a few...

I'm making a Cream Ale from Northern Brewer. "Steep for 20 minutes or until water reaches 170 F." I remember, and maybe I did it wrong last time with my Brown Ale, but I thought you were supposed to get the temperature to hold around 160 F and then steep your grains for 20 minutes, rather...

A few weeks ago I was making a batch and realized I didn't have any yeast, ran down to the store mid cook and bought some. It was being stored in the fridge there, brought it home, re hydrated it and pitched it in at temperatures that were pretty ideal. It is a brown ale and has been carbing...

I'm seeing some people are saying let the water cool down to the same temperature as the beer? Are there any negative effects if I immediately mixed in the sugar after the water has boiled then putting it into the bottling bucket?

Defiantly, the packs from Home Depot or Lowes do the trick, cheap too.

During the brew, I had my girlfriend stir while I ran down to the store. Told her to stir every 10 minutes. She didn't listen and did it every 7, but nevertheless she did good.

I always have trouble getting the yeast to cool down to around 75 by the time my wort is done chilling. Is it ok to place the measuring cup of yeast in another pan of cooler water to quicken the cooling process?

Hello, So I've been trying different kits from different places with some ok results. This latest one is a Brown Ale, similar to Newcastle I'm hoping, bought locally. The directions for this kit are more detailed than previous True Brew kits I've bought of Amazon. The first direction is...

OK thanks, I swear I haven't had one flawless batch yet. Something always go wrong, maybe I shouldn't be drinking while I cook...haha

OK, so I'm doing this as we speak. Long story short, I boiled the water and poured the malt extract in, oh crap, the first step actually called for steeping the grains for 20-30 minutes before. So now I rushed a new pot of water, much smaller pot, and started steeping the grains for 20...

Worked, thanks.

I'm still waiting for everything to go right, I had to stick my whole arm in last time :/

I use a bottling tree, letting them dry overnight.

Doing my first real one tomorrow morning. The previous ones were Mr. Beer, not so good.