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I'm I'm splitting a batch into three. (One third on red cherry, a third onto gold cherries, and one third plain) Should I use gelatin before splitting it up, or fine each batch seperately after the fruit?

Brewed two beers yesterday, a Kolsch and an Alt. Kolsch 1.25lb 2-row 12oz Belgian Pilsner .5oz Automatic 45 minute boil .15oz Challenger @45 .5tsp Irish moss @15 .15oz Hallartau @5 Alt 1.25oz 2-row 13oz Munich light 8L 2oz Special B .4oz Aromatic 60 minute boil .15oz Challenger @60 .2oz...

Yikes! Good catch. I've got 2.8lbs pilsner 3.2oz Munich 0.6oz Chocolate ____ 0.8lb cherries 0.4lb honey _____ 0.4oz Saaz 0.2oz Hallartau _____ Safale t-58 And then I'll use honey when it's time to bottle!

Guys, I'm drinking one of the Warrior IPAs right now. The good news is if tastes like beer, the bad news is there are some bannana type flavors and the hops aren't showing up as so much. It kind of tastes like a northern brewer white house honey ale I made in February. I'm thinking it might...

I was going to use Safbrew t58. The recipe I was going off of was is here: http://lancasterhomebrew.com/troegs-mad-elf-clone/ So I was converting that to AG and scaling it down

I was going to use Safbrew t58. The recipe I was going off of was is here: http://lancasterhomebrew.com/troegs-mad-elf-clone/ So I was converting that to AG and scaling it down

trying to do a Mad Elf clone for my next brew. here's what i'm looking at: 3lbs Pilsner .6lbs Chocolate .2lbs Munich .4 oz Saaz @60min .4lbs cherries @15min .4lbs Honey @15min .2oz Hallertau @2min any thoughts?

Hey, so update: the Wheat turned into gushers, but the Amber came out okay. I brewed the Warrior 2x IPA last week, and next week I plan on brewing the stout. I also recently bought ingredients for the pumpkin dubbel they have in their book, has anyone made that? Also I was thinking of roasting...

I just bought their American Three mix pack (wheat/amber/stout) and added the warrior double IPA to match the shipping cost and get it up to free. I made their Everyday IPA last fall and it got me into brewing so I'm pretty stoked to get back to all grain after doing a couple northern brewer...

Last time was just flip tops, this time i used two flip tops and 6 longnecks with oxygen absorbing caps. If it was oxygenated would the caps reverse some of that? Auto-siphoned into a sanitized pot and then into the bottles.

This was definitely between 64-68. I used Danstar Nottingham Ale yeast, and dry pitched it. I still have no idea what happened but after failing again with a brown ale that blew up on me. I just decided to get back on the horse. So two weeks ago i brewed up another batch (its a 1gallon kit...

Ugh, I don't know what happened here but it's abject failure. I used a gallon kit from Northern Brewer for the white house honey porter. It smells like candy, tastes like sugar water and has zero carbonation. I used 3tbsp honey in 1/2 cup water as the bottling sugar instead of the fizz...

I've got a gallon of Brooklyn brewshop IPA fermenting at about 75-80 degrees and im thinking is that too hot? I'm already almost two weeks in and it was probably hotter than that a couple days too. Its my first beer and I didn't realize how hot my basement actually is until now. So have I ruined...