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I know this is simple but what can I say, I'm a simple minded guy...and no, those aren't marshan nut-sacs, they are supposed to be hops. FRONT LEFT SHOULDER: BACK ACROSS SHOULDERS:

I would seal the lid, then about every few hours crack it open just enough to let the air escape and seal it back up again. If you think you could get by with doing it less often then every few hours, I would. Once your krausen subsides, I think you could get by with just cracking the lid...

yes, I would say it is almost a must.

I was able to get my hands on a hydrometer a little sooner than expected, and found the SG to be 1.020. The target OG for the recipe was 1.040-1.048. So, I guess I have good yeast, and I'm making some beer wooohoooo!!!! Thanks again for all the help.

The foam is called krausen, it's a sign that fermentation is at its peak, and you'll be fine just to leave it on top of the brew. I don't think any off flavors will be detectable from leaving the krausen on the beer. After a couple days the krausen will subside. If your bucket had a hole...

The bucket seems to be shut tight and sealed, and the hops on the side of the bucket are above the level of the wort, so hopefully that is a good sign that there was a quick fermentation and the krausen has come and gone. This experience was just the opposite of my first, where my airlock...

I cooled the wort to 80 degrees within 30 minutes, pitched the yeast, and after 3 days with room temps being around 72 degrees, I have yet to hear any bubbles:confused: . Unless my fermentation happened overnight, I think I have some bad yeast. I've cracked open the lid to take a peek, and see...

I just added 1lb, I hope that isn't too much. I just need to take everyone's advice, and have a brew.

I'm adding rice syrup solids to increase ABV about 2%. How much should I add? 3.3lbs amber LME 2lbs amber DME 4oz chocolate malt 4oz victory malt 4oz crystal 60L I'm almost done steeping my grains. A quick answer will help a lot. Thanks

My main goal is to increase the ABV about 2%. I was hoping to get some residual sweetness from the honey, and to have it ready by thanksgiving, so it sounds like I'll have a more desireable results by adding a different sugar.

Alcohol flavor is good:tank: , but I'm not really looking for it to dominate. I am planning on pasteurizing the honey at 175 degrees in the oven, then adding it to the secondary, hoping that I will get some of the honey's sweetness in my final product, and not getting the dominate alcohol...

I want to add 1.5 lbs honey to my nut brown ale (my 2nd batch). I'm wondering how much that will increase my ABV? Brewer's best kit 3.3# amber LME 2# amber DME 8oz Crystal 60L I'm going to add 4oz of chocolate and 4oz victory malt ABV to be between 4.0-5.0%

I'm brewing my second batch, and decided to go with a Brewer's Best English Nut Brown kit. I wanted to add a little something of my own to the recipe, and thought honey would be a nice fit for this beer. 3.3# amber LME 2# amber DME 8oz Crystal 60L ABV to be between 4.0-5.0% I'm...

Was I right in thinking that weisen beers mature faster than other beers, or did I just make that up to justify opening my beer two weeks early?

I jsut cracked open a bottle from my first batch (weisenbeir), and after weeks filled with anticipation I can finally say that my beer is awesome, and actually tastes much better than I expected :ban: . My beer has only been conditioning for one week, and seems to be well carbonated. Should I...

6.6lbs wheat LME 1oz Hallertau Hops (bittering) 1/2 oz Hallertau Hops (finishing) I Boiled 1oz hops for 55 mins, then added 1/2 oz hops and boiled for additional 10 minutes. All boiled in 3 gallons of water.

While bottleing my first batch of home brew, I poured a glass for myself to taste how the beer has progressed over the different stages of the brewing process. My hefeweisen turned out awesome, but found it was very hoppy, even after three weeks in the secondary. I don't mind hoppy beer...

A sour taste could indicate an infection, but from what I hear, this is not too serious, and can age out after being bottled for a few weeks. My first batch is still in the secondary, and had a hint of a sour taste when I transfered from the primary, so I can't tell you from experience how...

I'm very new to brewing, in fact I havn't even bottled my first batch yet. I wen't to the LHBS today to get some bottles for bottling, and ended up talking about different methods for brewing. He said that the easiest way to improve the taste of your beer is to use liquid yeast. I know...