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a question that is similar...if I missed the gravity after sparging...can I sparge again with more water, then boil down to the original batch size? i.e. if I'm low on OG, can I re-sparge the grain bed, doubling my wort volume, then boil it back down to the original volume before adding hops...

my first batch with coffee, I added the coffee at brew time. tasted great and no worries of having to go secondary to "dry coffee" the brew. would adding cold coffee beans alter the flavor? any reason to not just brew a pot or 2 of coffee and add that, let it cool, then rack your beer...

good luck here... my first batch ever was a Mr Beer kit with vague and ambiguous instructions. it said to boil 1 gallon of water/wort, then add 1 gallon of "cold" water to the fermenter to "avoid temperature shock" it made no mention of too much heat killing the yeast, or to wait until it was...

I just started using Star-San for my sanitizer, it's worked good, but dang it's awfully foamy like I'm using way too much dish soap in the sink when doing the dinner dishes...HUGE HEAD OF FOAM!!! and it sticks behind and stays in the bottles/carboy, etc. I know I'm not supposed rinse it...

Yea, Guinness is NOT heavy. it's actually a very light beer. ever seen the bilboards that says "Guiness only has 125 calories per serving" ? That being said, I still enjoy a guinness now and then, but there are much better brews available out there.

and yes. the bag can melt! happened to me one of the first times I was using specialty grains in an extract kit. using a stove top electric burner I heated the water up to 155, and set the grains in the bag into the pot, left the heat on low to keep the water temps up during seeping. went...

a little head is ok I suppose, but I really tend to try my best to keep it down! I don't like drinking thick foamy bubbly head, as it tends to fill my belly with air, and it feels like the foam doesn't go down, because I can't burp it out...then I feel bloated and full, and can't enjoy any more...

the way I see it, is if I'm shipping home brew alcohol for free to a buddy, that's the same as if I give it to him for free in person. I'm not charging for it, so it's not subject to liquor laws/taxes. when I pay for wine from the wine clubs, they are making a profit on it, and must pay the...

Funny... I'm part of 2 "wine clubs" out in California. they make 2 shipments a year and auto-charge my credit card. they box them up, and mail them all over the US. some states are more difficult than others according to the winery owners, and are forced to ship to a distributor in a...

What's old beer? :drunk:

Dang, that looks good! Might have to give it a try! looks very similar to the fat tire copy I just tried. it's fermeting away right now. as for drinking too much or not enough... I decline to comment further on that topic! but I can't seem to keep my brews around for more than about...

hypothetically....Thieves are scum of this earth, and don't deserve to breathe the same oxygen that we do....they should be forced to carry plants around with them everywhere they go, so that they can replenish the oxygen they consume. I hate thieves. If I ever catch someone...

When doing the rinse or sparge, is it better to run like, 10 gallons of water through till it runs "clear" out the bottom, then boil it back down to 5? or is it best to find another way to maximize your efficiency? (grain mill size, mash/sparge temps, etc.)

I just read somewhere recently that honey can slow down fermentation. so, maybe the honey you added has slowed down your yeast and it's just going to take longer. or maybe it's a combination--the honey slowed down fermentation AND you exceeded the alcohol tolerance of the yeast?

maybe try to contact a distillery? on my trip out to Napa, talking to a wine maker, he said barrels were his biggest cost. I think he said a new oak barrel was a few hundred dollars, but after he's done with it, he couldn't give them away and would chop them up for firewood. he could get...

Um....Batch?:confused: I heated up 9 quarts of water per the recipe, target was 154. I took the water to 160 and dumped in the grain, knowing the cold grain would take heat out. once it was all in and stired up, I was at about 149, so I added more heat to get up to 156 and then let it...

so, I decided to take the plunge and do an all grain batch. AND I wanted to try a fat tire copy. all in all, I think it went ok. a bit messy due to flaws in my procedure, but I saw a video on you tube that made everything look VERY simple and neat and clean, so I'm going to try that next...

dilute it out with good beer! mix up another batch with NO spice and blend! oh well. good luck next time!

doesn't this also depend on the kind of beer? I've only transferred out of the primary into a secondary once, and the beer came out pretty good. but almost every recipe I try, says to transfer it to a secondary after about 2 weeks. I'm lazy and have only done it once, but just to see the...

I've been brewing in the basement all year long, since I started! it's perfect! dark to keep UV light away from the yeast, and a fairly constant 66-68 degrees, no matter if the AC is on or not! but then again, my basement is a pretty nice "man-cave" fully finished/carpeted walk out...