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i brewed a batch last week and plan on brewing another batch of the same beer next week...once i rack to secondary, can i brew another batch and just pour it in over top of the yeast sediment from the first batch...of course i know i'd have to make sure the new batch is not too hot, but would...

skunking seems to typically occur with beers in bottles that are not brown...i.e. green, clear, etc...literally when you open the bottle it has a bit of a skunky smell and taste...i'm from appalachia so the smell of a skunk is easily recognizeable (haha)...the skunkiness isn't desirable...

okay...so i went to dayton, oh (i live in southern ohio) and discovered the amazing world of jungle jim's...wow...so many beers...i picked up an interesting looking porter called st. peter's old style porter...does anyone know of a good clone of this brew...it is one of the most amazing beers...

Any suggestions on how to clean inside the siphon hose?

I did the same exact thing (well, a little less honey) and the Beer turned out great. Mine still aren't truly finished conditioning, but the temptation was too great so I actually threw one into the freezer, got it good and cold, and the taste was great. My base recipe was the American Light...

I used an Irish Ale for my first batch, a Guinness clone, and it world fantastic. I've had to clean/resanitize/empty my bubbler already and decided to just do a blow off tube because the fermentation was so strong.

"I'm from NOLA. I think we didn't realize how good Chicago was" Apparently, you didn't watch the after game interview with Dennis Green, the now former coach of the Arizona Cardinals..."The Bears are who we thought they were!!!" Haha

I'm not sure it matters who wins this game. I have three letters for all of the Bears, Saints, and Packers fans... A-F-C Sorry, the league my Bengals (Bungles) are in won't get beat by your Pop Warner teams.

Even though I'm not at the point of trying it, I have had tons of questions on here and in my mind about the process of mashing. Just the term "mash" is confusing because, being a Kentucky boy, when I hear "mash" I think of a huge pot of my grandma's buttery mashed potatoes. And in that respect...

Just so you know, from my experience a few weeks ago, when you buy a Wyeast packet from them it comes in the normal Wyeast packaging, but with a slight modification. It is imprinted with the terminology that Mr. Beer uses. What I mean is that, Wyeast has their own specific classifications of...

i absolutely did not come up with this on my own so no credit is due to me at all...but this was an extremely helpful post that i'm sure i'll use down the road when i'm ready... https://www.homebrewtalk.com/showthread.php?t=19413&highlight=mash

how fine should the "grind" be?

I'm wanting to attempt my first clone brew from the Clonebrew book by Szamatulski. The first one is a Guinness Clone on page 120. I've noticed that the first step is to crush and steep the grains. Do I need a mill for this to "crush" the barleys? Or do I literally take a normal household masher...

wow...that site is exactly what i needed...thanks

Thanks. I was just kinda wanting to get a basic idea of "what makes it what." I'll pick up those recommended books. Thanks again.

Okay. I've done quite a bit of research on the two main types of beers (ales and lagers). understand that one of the determining factors as to what type of beer you have is the type of yeast and its ideal fermentation temp. However, I also know there are tons of types of the two. So the only...

someone can correct me if i'm wrong...but i believe you can get a good indication of your alcohol by volume (abv) by substracting the final gravity reading after fermentation from the original gravity reading (before you pitched the yeast)....so if the OG was 12% (on the hydrometer) and the FG...

i've read that once you rack to secondary...you can let the beer sit for a few weeks, then siphon back into the bottling bucket (original primary?)...i would assume that the siphoning into the bottling bucket is done the same as primary to secondary..if this is the case then you would siphon...

i purchased the clone brews book and have noticed that none of the recipes are explicit about the use of hops...for example i know that there are basically three uses for hops in a recipe, and each are added at different times during the boil...however, the recipes never tell you if once you...

sorry to those who have to suffer all of my newbie questions...but... how do you set up the airlock, my local dealer said that i have to put water in it...how does that work...thanks again for the help...