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Hey folks! I have a small dilemma. I am brewing up a Vanilla Bourbon Stout and my instructions called for a recommended fermentation period of 4 weeks. Today marks the second week. However the dilemma is I am supposed to have it ready for a Christmas party that is on December 5th. That means if...

Hmm... that would also mean that I couldn't give it away to people leaving my house or take some bottles or a growler to the thanksgiving/christmas dinner for people and/or myself to enjoy. Of course people do it and it may not be straight black and white legal but I think I'll be alright as...

That was one of my main concerns. Our state (Alabama) only legalized home brewing a couple years ago. He told me its a private event I don't know if the loophole would be if the owner of the business chooses to provide alcohol to his guests for free like any other party (because i'll just be...

Hi, I've been home brewing for over 5 years now and I've gotten good at crafting a good beer at least to my tastes and friends and family and other people who have tasted my brews have all liked it and I've gotten great feedback. A few weeks ago someone put a bug in my ear that maybe I should...

Just thought I'd give you guys an update. I racked to secondary last night and started my dry hopping process (amarillo hops) The temp is holding steady between 66-68 and I'm getting some steady activity in my carboy. I think it just might be OK. I'm going to leave it in the carboy for 2 1/2...

@JPrather Thanks for your reply. I think I was able to save it by lowering the temperature and maintaining it at 65 - 68. I'll take your advice and leave it in the primary for another couple days. My instructions said for 1 week Primary and 2 weeks secondary but I don't think a extra day or so...

Thanks to everyone for the quick responses it was all good advice. Since I didn't have a blow off tube what I ended up doing was pretty much just leaving it alone in the ice bucket to get the temp back down when after a while it calmed down and got to 65 and it's holding steady right there as of...

Hi, Yesterday I started brewing a Stone Brewing IPA after I got done I let the wort cool naturally and then I put it in the bucket and added 2 Gallons of cold spring water to make 5 Gallons. I tested the temp after it settled and I pitched the yeast at about 72º. I put my top on and tightened...