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I have 3 lbs of Light LME left. I am considering buying 6 lbs of honey and boiling the whole thing with .5oz of leftover hops for 20-30 minutes. I have a few questions: Will I end up with something drinkable? What kind of yeast should I use? Will LME provide enough nutrients, or should I...

I brewed the Yeti clone from the bottom of this page Brew Your Own: The How-To Homebrew Beer Magazine - View by Issue - December 2006 - Tasting Double I pitched two vials of yest, because I didn't want to make a starter. It fermented at about 67 until the temperature drop.

Alright, I'll move it tonight. I will probably leave it alone for about a month anyway, but if the gravity stays that high, should I try adding yeast to it at a later point?

The sticker thermometer reads 62. I am considering moving it upstairs to get a little warmer.

I decided the bite the bullet and get a carboy heater and a temperature controller. I would much prefer the have the probe inside the carboy, but the only option I see is a Thermowell Stopper, which would not work with a blowoff tube. Do I have any other options? EDIT: Just had an idea. I could...

After three weeks in the primary, I racked my stout and only then decided to measure the gravity. I was disappointed to see it at 1.030. I am planning to age it for two more months but should I worry about my FG being so high? I bottle condition and I really don't want to have any bottle bombs.

I have about 3 pounds of Munton's Light LME left over from a brew, and I have a Mr. Beer fermenter which I think hold 2 gallons. I was thinking that this is the perfect time for me to experiment with mead by making some braggot. However, I don't really know how to formulate a recipe. My...

I will play around, thanks!

Found the button, but there's no Munton there

I want to start using Beer Smith, but I do not see Munton's Light LME as an ingredient. I tried adding it manually, but I have no idea what values to use.

I have about 10 bottles of white wine that doesn't taste good at all, and even cooking with it is pretty bad. I made some clams in it and it tasted like vinegar. Is there anything I can do with it?

@samc, didn't know such a thing existed. Any suggestion on where to buy it locally?

I am planning to cook my first turkey this year using Alton Brown's recipe. The vessels I have available for brining are my plastic fermentation bucket, a 5 gallon stainless steel pot and a 5 gallon aluminum pot. Which one is the safest one to use in terms of not getting contaminated or damaged...

I brewed a tripel in February, and I am ready to bottle it. Do I need to add more yeast to it before? If I do, when do I add it? At bottling time, or a few days in advance? Thanks!

Ah, thanks! I'll be stopping by Home Depot tonight. I didn't like the idea of melting a piece of the racking cane over my stove anyway.

@Dome555, don't know yet. I won't be drinking the beer for at least 3 weeks. As I mentioned, I am not sure about pouring hot wort. I've heard of hot side aeration, but I don't know if it's a problem. Haven't looked into it yet. I alwas aerate my cooled wort by shaking the hell out of my carboy.

@kgg_033, I think you are thinking of distilled water, which lacks minerals. But even that would not be a huge proble with exract, since it's just concentrated wort. It should have enough. My 3 gallons jugs were sealed, so I am not worried about picking up bacteria. I am worried about them...

Is it OK that it's PVC and not food grade plastic?

I'd like to make a dip tube as suggested in Revvy's thread. But I can't seem to find the kind of stopper to use. I'd like to add it to my next Nothern Brewer order. Also, will a piece of racking tubing work as the tube itself, or do I really need to go the copper or racking cane route?

The last time I brewed, I put 3 gallons of spring water in the freezer for a few hours. By the time my boil was done, the bottled water was down to 40F. After just a few minutes in the ice bath my wort was down to about 180F, and I figured that if I combine the hot wort with the cold water, I...