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What does amalayse? and yes, it is very possible that my temp was over 160 for at 15 minutes or longer. Did not know this could hinder it.

I did crush the grains at the homebrew shop. I heated my strike water on the stove to 168 degrees and then added it to the cooler/mash tun. I mixed in grains and closed off the lid and let it sit when temp was down to 152 degrees. After sparging I boiled for one hour and cooled. I took gravity...

Just brewed my first AG batch and it didn't work! I took a gravity reading after my wort chilled and it was 1.012. Why so low? Recipe: 10 lbs Crisp 2 row pale malt 1 lb muntons 2 row pale malt 1 lb weyermann CARRAMBER .5 lb muntons dark crystal malt I mashed in 4 gallons of water...

If my local home brew shop doesn't have the grains I want where do I get them? Is there a good company to order from? Is it cost effective to have them shipped?

I am new to homebrewing and looking to create a label for my delicious brew. Where is a good place to start? Is there a computer program or a site I can buy labels from? Thanks for the help

Does anyone have a good, printable brew log? Something that is easy to read and take notes on brew day and tastings

I want in

What can I add to give my home brew more head? Or just a little more body.

By using my original SG and final SG readings, how can I determine the % alcohol of my brew?

Thank you so much for the help. Can't wait to the first taste of my sweet nectar

Thanks for the help

I have been making my own wine. This is my first run at beer. During wine making, it is often a good idea to splash the wine during primary fermentation. This helps to introduce oxygen (which keeps the yeast healthy), and releases Carbon dioxide. Is this a good idea to do with my beer? Or...

Is it a problem that I have a little space left in my carboy? Will my beer begin to oxidize?