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I have a 5 gallon batch of cider that is almost finished fermenting and I would like to add some lavender flowers to it before I keg it. My question is, how much lavender should I use in a 5 gallon batch. I really don't want to use too much. I was also thinking about adding a cinnamon stick...

I recently brewed a Golden Ale using an American Ale yeast. It was brewed 2 1/2 weeks ago and the krausen has not completely dropped yet. It looks really strange, all lumpy as you can see in the picture. Is this normal? I took a gravity reading and it read 1.010 which should mean it's done...

Okay, I think I've got it now. Thanks a bunch for your input.

So that would mean a total of 5.64 oz and then 3.36 oz. correct?

I am preparing to brew a saison ale and the recipe is a bit confusing when it comes to the hops. It reads as so: 5.64AAU Hallertau hops (1.41 oz/40 g at 4% alpha acids) 3.36 AAU Hallertau hops (0.84 oz/24g at 4% alpha acids) What exactly does all of this mean?

I am going to recreate the Chocolate Cherry Stout I brewed a few months ago. However, this time I plan to add cocoa powder to the boil rather than cocoa nibs in the secondary. How much cocoa powder would I use for a three gallon batch?

No, I did not add any additional yeast at bottling. I made a one gallon batch and for that I used 12 ounces of frozen black cherries and 6 ounces of cocoa nibs. I sterilized the cherries and cocoa nibs in enough Bourbon to cover in a small bowl. I dumped the whole bowl then into the secondary...

Thanks for the advice. Looks like I'll be asking Santa for a BIGGER brew pot for Christmas.

This is my problem, I have been brewing 1 gallon all-grain batches. I have been using a 12 qt. stock pot to boil my wort. I now want to make a five gallon batch and I'd like to know if I can do my mash and then do my boil with just 2 gallons of water. I would then add 3 gallons of additional...

It spent 4 weeks in the primary then 2 weeks in the secondary with the bourbon, chocolate and cherries.

Just to follow up on my Chocolate Cherry Bourbon Stout. I opened up the first bottle last night. It was nicely carbonated after 3 weeks in the bottle at around 70 degrees. It tasted awesome. This being just my third brew I was ecstatic. The bourbon made its presence ever so softly in the...

I am planning on getting a 5 gallon corny keg. If I only brew 3 gallons.... Can I still put it in the 5 gallon keg and what if any special measures would I need to take?

So I transferred the stout to the secondary on top of the cherries and cocoa nibs, which I ended up soaking in bourbon, a week ago. I tasted the stout left in the hydrometer and it was amazing by itself so I have high hopes for the end product. My question now is, how long can I leave it on...

BeerSmith shows volume of co2 as 2.3

I used 24 grams because that's what Beersmith said to use after I scaled the recipe down from 5 to 1 gallon.

As a new brewer, it seems like I have not yet learned about patience:-). So I will try to sit tight and try another in 3 or 4 weeks. Is this a good plan or should I wait even longer?

Okay, so today I tasted the fruits of my labor, my first all grain batch. It's an Abby Dubbel, brewed 6 weeks ago. It spent 2 weeks in the primary, 2 weeks in the secondary and 2 weeks in the bottle. It was a 1 gallon batch and it was bottled with 24 grams of corn sugar which I had boiled in a...

Okay, so today I tasted the fruits of my labor, my first all grain batch. It's an Abby Dubbel, brewed 6 weeks ago. It spent 2 weeks in the primary, 2 weeks in the secondary and 2 weeks in the bottle. It was a 1 gallon batch and it was bottled with 24 grams of corn sugar which I had boiled in...

Okay, here goes my list. Belgian Dubbel (2 weeks in the bottles) Belgian Triple (ready to bottle this weekend) Chocolate Cherry Stout ( in the primary and will go into the secondary this weekend) And I only started brewing 5 weeks ago!