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I have seen where there are people who make batches smaller than 5 gallon - I have been brewing extracts w/ specialty grains for about 2 yrs now. I was interested in possibly moving into all grain, for the 5 gallon equiv. I would need a 10 gallon cooler, however I do have a 5 gallon...

Welcome from another North Carolinian.

Welcome - I've dry hopped a number of beers. For me I just tossed it into the secondary for about 5-7 days or so before bottling. Always worked well for me. Depending on what you are looking for (aroma or bitterness) there is a type of hop for it. I believe the past few I used were N. Brewer...

Welcome, from Charlotte, NC.

Welcome from Charlotte - dont give up - keep trying - the best secret to brewing is proper sanitation techniques. There are so many opportunities for something to sneak in there that is not intended and can change to flavor. I've been lucky on all of mine so far, it was really pounded in my...

looks fine to me - as mentioned before taste should be the best indicator but looks no different than anything I've ever made.

lets see what some of the other more experienced folks here have to say - just to give you an idea of what I did from my experience (when I did make 2 fruit brews last summer). I added the fruit to the secondary. One was tarty cherrys that were cleaned well then frozen and clean pitted and...

Anyone had fermentation pop back up in the secondary (no fruit or additional additives added, just racked from primary to clear) that went on slow but steady for several days? I had an Irish Red that I did last year, so no real changes this time around, however that day I had planned to bottle...

Thanks folks!

Question - thought I would ask here - anyone store beer bottles on the side, much like wine? I know for wine you have to have the site upright for a few days to seal the cork before you put them on their side. I have a nice storage area designed that works well for additional beer storage on...

alternative beverage which was mentioned has several locations across the Charlotte metro area - ebrew.com will take you to the site where you can look for locations that might be closer to you - also 201 central also carries supplies, these are the new Harris Teeter concepts specifically for...

Vintners Reserve is the wine kit - I read through my journal and I think the gravity mark I had for 1.16 is indeed high, when I doubled checked I made a note that it may not be at the correct concentration and the kit had the SG at about 1.080-1.097, so the sample had too much sugar and it was...

Orig Gravity = 1.16 - the hydrometer I believe is calculated to read at 60 F, and I use a calculating to make the revision with any temp differential. The yeast was just a winemakers yeast that I get with every kit, thats all I know. When I do beer I always have a specific yeast for the beer...

Its been a while since I have been on here and I haven't been as active on my beer and wine making as I was in the fall. That being said I have a wine that has been sitting for almost 3 months now. It still hasn't got to its Final gravity (under 1.00, ~.996). It it still sitting at 1.002. It...

thanks everyone - will the amount of carbonation effect the head (per priming sugar amounts) on the beer any different (taking into account I have read through beer types with recipes where some beers may have better retention than others so this is a generalization.

I have typically had 1 cup of dextrose priming sugar with the recipes of beer that I have made (for 5 gal batches) - I had read where 3/4 cup may be more recommended, I have yet to cut it down and some people may prefer to have less carbonation. I was considering to bottle this next batch with...

Welcome Mark!

I have had this happen before in my first few brews - I have a couple under my belt my still consider myself to be a few shades over novice. One thing I hypothesized was that after I added water that it wasn't property stirred and mixed so the readings could be in accurate - much like mixing...

this does make sense - I have seen that the longer it has aged or even been in the fridge that the head has got thicker - I also do not normally aggressively pour either.

I've made a few batches of beer and all have came out quite nice. As I progress along and learn more and more and get more comfortable to the basic brewing process and adding a little experimental flavors to the recipe, I also look at how the beer turns out, color, aroma, carbonation and head...