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Let me know how it goes because I may be doing this in the near future. :mug:

Question from a noob that wants to try his first cider? What does back sweeten mean? I want to make a bubbly cider that is sweet, similar to strongbow. But sweetening too much after primary fermentation would result in bottle bombs when you packaged it in bottles would it not?

Thanks. A few of the local brew pubs have voiced an interest in displaying it for a few months each when we complete it.

Great Idea. Me and my buddies are making an american flag out of Red White and Blue Bottle caps from all american owned and operated breweries. It's called project red white and brew.

I have a couple quarts of brandy cherries I received from a friend. I'm going to take a swing at a cherry wheat in the near future.

Nope, it's just a happy fermentation. The yeast are going to town in there.

1) Racking my chocolate stout, I filled the racking equipment with sanitizer to start a siphon. I usually siphon it into another container until the beer starts flowing, stop the siphon and then put the tube into my secondary. Wasn't really thinking and siphoned all the sanitizer into the...

Nope, go right ahead. Make sure your sanitizing solution is lower than the end of the blowoff tube in your fermenter, otherwise it could create a reverse siphon on you and put all your sanitizer back into your fermenter.

How long did you let them ferment for? Did you check your gravities with a hydrometer prior to bottling? How much priming sugar did you use for your batch?

That's yeast from bottle carbing. No worries. When you pour it, try to avoid pouring that out into the glass. There are a few youtube videos on how to pour homebrews.

I got the Cacao nibs and will be transferring to secondary this weekend. Thanks for the responses because I was unsure whether to just put the nibs in secondary, or if I should try to sterilize/sanitize them. When I soak them in vodka, should I put the vodka in there too?

It's still 'green'? My first few brews I sampled too early. They were stouts that at 3 weeks in the bottle, I cracked and started drinking. They were okay at best. Maybe a "soapy" aftertastse if you want to call it that. I tried them after another month and they were fantastic.

I was thinking you could go enjoy a ham actually. Because once you have homebrew, you will never go back. :D

In this situation, the only way to tell is to send it to me for analysis and sampling. About 5 gallons worth and i should be able to tell you if it's infected. My first time using this but RDWHAHB, or because this is your first brew, RDWHAMB.

Brewed this on Saturday. Will let you know how it turns out. LHBS didn't have any chocolate malt in the quantities I wanted it so I just added some cocoa to the boil and will be aging it on nibs after aboot 10 days or so in primary. Will keep you posted.

I added about 1/2 gallon of cold brewed coffee to my last porter in my secondary fermenter. It's pretty forking delicious.

I have heard that cold brewing the coffee helps keep tannins and nasty off flavors out of your beer. I can't speak from experience because I have only brewed one coffee porter and I cold brewed the coffee. I haven't tried to brew a beer using coffee that was normally brewed.

Don't dump it. If it's bottled keep it and try one a week to see if it improves. If it's kegged use the whole keg as a high powered assault rifle target in your backyard as to A) relieve frustration and B) Shooting stuff is fun. The second suggestion should not be attempted at home.

I just cracked my first few bottles of coffee porter. I put 1.5 quarts of boiled and cooled water into a sanitized jug and added about two cups of run of the mill Folgers dark coffee. Let that cold "steep" for about 4 hours and then filtered the coffee grains out and added to my secondary...

What type of airlocks are folks using to have this beer explosion? I made a dry stout last month and while my 3 piece airlock did overflow with krausen and cause a little puddle on the lid of my fermenting bucket, no explosion occured. I have since taken precautionary measures to prevent...