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Would this be the same for a stout? I've made a recipe for a chocolate honey stout, and I want to utilise the honey flavours/aromas but also want the alcohol the sugars in the honey will produce. Can I have my cake and eat it to?

Putting it in the fridge and trying it later. Now why haven't I thought of that?

This actually happened to my second brew (recently). A number of my bottles were gushers and I've had one bottle bomb. I started a thread about the gushers a few days ago and the responses I got brought me to the conclusion that I bottled before it had fully fermented. These above responses are...

I use a plastic fermenter or a 6 gal bucket to ferment in with spigots. So to take my hydrometer readings I generally just use the spigot to fill up my hydrometer then discard the beer that I've taken out, as this seems the easiest way. My problem is...I'm wasting precious beer by doing this...

Are you saying tap water shouldn't be introduced? Or tap water shouldn't be introduced while it's still cooling to pitching temp?

So in this scenario, if two beers start at 1.050, what factors would likely cause one to finish fermenting at 1.020 and one at 1.005? And the one finishing at 1.005 would have a higher alcohol content because more sugars have been eaten by the yeast, right?

I think I might have experienced the same thing with a few bottles I opened recently of my second ever batch. Have a look at the thread I started today https://www.homebrewtalk.com/f39/bottled-brew-way-too-foamy-403337/ Some of the responses I got raised a few possibilities of where I went...

Yeah that's a good point. Some of them may have been only the day before. Which may have also happened before as well. I'll see if it happens next time and keep an eye on how long they've all been in there and see if that does it. Everything was sanitised well as far I can tell. I didn't...

It was more to do with lack of knowledge than anything. It was only my second brew, I was very much still learning and the priming tabs were all I knew how to do. I still am learning but since this brew I've done a stack more reading on the topic and I'll definitely be using a bottling bucket...

I have had a fair few and shared a fair few. Some have foamed up, some haven't. They don't taste too bad. It is fairly bitter, and I only used about an oz of hops (half boiled, half dry), but I don't know how to recognise off flavours from infection yet so hard to say. But they are still...

Thanks for your input guys, really appreciate it. They've been in the bottles for probably 6-7 weeks. It could well be #1 or #2. In fact I just remembered that I borrowed a mates glass carboy to ferment in and didn't have a siphon as I was still getting my kit fully set up. So I tipped it into...

So I bottled my second batch about 6 weeks ago. It was a Morgan's Dark Ale kit with a tin of their caramalt added as well. They spent 2 weeks fermenting before I bottled the 330ml (12oz I think) bottles with a sugar drop each. My problem is, now that I'm starting to drink them, a few have been...

I've just plugged this recipe into my recipe calculator and its come out with an EBC of about 190. Is this ridiculously high, or standard for the kind of beer I'm going for? Most of that colour is derived from the chocolate malt. I also think this might come out more like a stout, which is also...

My second brew I forgot to fill the airlock with water... Yeah. Big mess in my fridge. (I say forgot because it makes me feel better... I really just didn't know I had to)

Very gently. At this stage you want to aerate the wort as little as possible.

Was it the Coopers lager that came with the beginners home brew kit? If so, what did you add to it if anything? i ask because I brewed that not too long ago as my first brew, added some light DME and some boiled and dry hops and it also came out quite sweet (and a bit hoppy). It tastes alright...

Beautiful. I knew there'd be a system, just a matter of finding it. Cheers heaps

Hi all, I've just started creating my own recipes and loving it, I seem to have a firm grasp on all the ingredients except for yeast. How do I know how much yeast to use? Is it dependent on the expected OG? What will happen if I use too much or too little yeast? Cheers

Cheers guys, that helps a lot. Bretheren I'm not too worried about overshooting the ABV, that was more of a minimum of what I wanted for the porter. And you might be right with the level of honey being high. I've just read that honey also increases the fermenting time so might dial that down a...

Hi all, I'm fairly new to this whole home brewing business. The next brew I want to do is a porter, and I've done a bunch of reading of recipes and ingredients and such and I have come up with one I think will be good. I'm aiming for strong chocolatey and honey flavours and aromas with an ABV of...