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Will the beer still taste ok after it sits in the bottle for 3 weeks and all that Stuff settles in the bottle, or did I ruin my beer..?? I will NEVER stir it again.. I dont think I stirred my first batch, I dont know what I was thinking....

I bottled my second batch today and before I put it in the bottle bucket I gave it a stir so it would create a wirlpool affect and all the hops and stuff would go to the center of the bucket, then I would siphon from the outter side of the bucket. Is this ok to do or should I not stir it...

I would love to get a kegerator and start kegging instead of bottles.. Thats my next step, then I will look in to getting better equipment for making the beer... If anyone has a cheap kegerator in Florida that they want to sell hit me up....!!!

I cant wait.. Im going to try an Orange Honey Wheat.. Kind of a clone to ShockTop..!!

When I got in to brewing I thought is was going to be complicated. I made a first batch and it came out pretty good, all my friends liked it. I started to read up on brewing and it is so fun. My second batch is better than my first. I made a Classic English Pale Ale and at flame out I added...

Thanks for all the information. I might try one.. Stay tuned in case I need some pointers as Im making it.. AB

I was wondering how hard it is to make a Barley Wine.? I am new to brewing and my brother in law told me I should make him some. Is it like making any type of Ale, but with just more ingredients..? I have been checking online for some recipes, so I think I might try it.. I also read that guys...

Hey, thanks for the help.. As a new brewer I really love this site. Everyone is so nice and have alot of knowledge.. Thanks again AB

The recipe is as follows: 3.3 lbs Plain Light Malt extract 2 lbs Plain Light Dry malt Extract 8oz Crushed Crystal Malt 60L 1oz Kent Golding hops (bittering) 2oz Argentine Cascade Hops (Finishing) 1oz Glacier hops (aroma)

I made a Classic English Pale Ale. Its been fermenting for about 10 days. I took the cover off today so I could check the gravity and it had a dark color, like a brown and it had a strong bitter smell.. I thought it should have been a light color like Pale.. Can anyone give me some clue as to...

I just looked at some previous posts and got some pretty good information. I probably should've looked first before I wrote a post.. Sorry..

I was wondering what the best way was to rapidly cool the wort..? I used a bucket of ice. I hear things about a wort chiller but i'm new to brewing and was just curious how everyone else does it..

This past weekend I made a batch of beer. I live in Florida and it is VERY hot and humid down here.. Although I keep my A/C on in my condo I cant keep it down to 72 all the time or my bill would be through the roof. I put my bucket in a platic tub ( not too big ) and every morning when I wake up...

I started seeing bubbles in my airlock, I guess the yeast was ok.. I swirled the bucket like I was advised. Thanks again for the info.. I live in florida and its HOT here right now.. I put my bucket inside a container and I keep ice in it so my temp is at a steady 72.. Yesterday I ran out of ice...

Thanks, Im not sure what kind of yeast, it came with the kit.. I gave it a swirl and its at a steady 70 degrees now..

Yesterday I made a fresh batch, I live in florida and its hot and humid here so I set up my garage fridge to 70 degrees for my batch. When I went to bed the temp read 72 on the bucket which was great, when I woke up the temp on the bucket was 58..!! Not sure how that happened.. I haven't noticed...

Thanks for the info..!!

I am making a Classic English Pale Ale. I know the fermentation temp needs to be between 68-72 degrees per the directions.. My question is... Does anything happen if the temp is colder than 68 degrees..?? Thanks

I have a 5.2 gal barrel. I will try it and let everyone know how it turned out in about 3 months or so depending on the flavor. Might be longer or shorter.. I dont know..

I was thinking of aging some beer in an oak barrel to give it a little oak flavor. My question is. After its in the fermentation bucket for 3 weeks and I want to transfer it in to the oak barrel do I siphon it in to the barrel or just pour it in? Do I strain it before it goes in to the barrel so...