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Rookie brewer here... I fermented my first two batches using a 6.5 gallon bucket that a friend lent to me from his original brewing equipment. Never had any issues with it at all. However, on Sunday I did a batch of cider and noticed today that I wasn't getting ANY activity at all in the air...

It was fermented at 70 degrees for about 2.5 weeks. I was thinking it was probably the CO2 as well, because it was the first smell as soon as I opened the primary that about knocked me out. After about 10 minutes, I couldn't hardly smell it at all, or it's been engrained in my system haha!

So I brewed a wheat beer and started fermenting on 11/13. I just opened it up to transfer it over to my secondary fermenter. At first, it actually smells really good. However, it almost has some sort of an "after smell" that kind of burns your nose a little. Is that normal?!?! I'm going to go...

What kind of cider did you make?? This will be my first attempt and I'm just going off of a recipe I found online.

I would have to say you pretty much answered and any all questions that I might have had about doing this cider. Thanks...I appreciate it! I think this site/forum is very quickly becoming my favorite site to visit on a frequent basis :)

I'm not familiar with backsweetening. I understand the concept, but don't really understand how to determine if I need to do it or not. How am I supposed to tell if my cider is too dry? What exactly do they mean by "dry"? I found on the Home Brewing Wiki, it says that either Lactose or...

Never thought about it that way! I like the convenience of my brews to be cold all the time and as simple as pulling a tap handle :mug:

I'm leaning towards kegging just because I can force carbonate it a lot faster than bottle conditioning. I've only brewed one beer so far, and with it I just set the CO2 to 30psi and left it for 24 hours before bringing it back down to serving pressure. Would you think that's a good standard for...

If I decide to brew a cider, should I bottle or keg it? Honestly, it doesn't matter one way or the other. I have a kegerator so I'm not short on room for a 5 gallon corny. Is it the same with kegging a beer...force carbonate?

Obviously I need one of the Carboy Cleaners for the main reason everybody else needs one: it's the best carboy cleaning device out there. But, I want a Carboy Cleaner because of something else that I want but don't have... If I were to win a Carboy Cleaner, I think my fiance would be ok with me...

I totally understand the sugar + yeast = carbonation. But doesn't the yeast get left behind when it's bottled? Or is there still yeast in the beer? I left it in the primary for 7 or 8 days, then moved it to a secondary, then bottled.

On Saturday I bottled my first batch of homebrew, a red ale. I didn't want to bottle all of it because I have a kegerator, so I only bottled 12 and kegged the rest. Obviously the keg was force carbonated. However, I used Brewer's Best Carbonation Tablets for the bottles. I put 4 tablets in...

See I don't know enough about ingredients to know if that's true or not. Looking at it (and just guessing, obviously), I figured it was fine. You seem to think this has way more beer, but doesn't 11 frozen 12oz cans of juice concentrate sound like quite a bit?? I mean, think about how much juice...

I've picked up a recipe on here for a Graff that I'd really like to give a try. However, the recipe is incomplete, in my opinion. Anybody think they could help me out? I've only brewed two beers so far, both extract (which I would prefer to stick with for right now). So any help would be greatly...

Go Irish! :)

Just joined the site last night... I have brewed one batch of beer, and I literally bottled it last night...so we'll see how it turns out down the road. Anyways, I've enjoyed reading a lot of the topics so far in the forums, and I'm looking forward to talking with you all in the future...