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Hi normally when I brew I do just a 2 week single Fermentation. I ended up extreamly busy so this batch has been sitting for 3 weeks. Also It is a stawberry banana beer that I made with real fruit. Do you think this extra week will damage the beer or affect the carbonation when I bottle? Oh yea...

Ok ive made a great Stawberry Banana beer in the past but this time I wanted to experiment so I used two fresh bananas and a pound of stawberrys. Instead of doing it in second fermintation I decided to but it in the boil. I havnt been on these forums since july and really was just winging it. My...

A few weeks ago I posted about excperementing with a stawberry banana beer and people told me to let them know how it came out. Well its perfect! Better then I could Imagine even with a higher fermentation temp! So that's the scoup its great! Thanks for the advice people it was a big help

I cooked up my blonde ale last night but had a family emergency and had to rush out the door so I didn't have time to let it chill properly. I looked at my batch now and its at 78 still ugg but ferimintation is going well. Do you think this will ruin the taste? My plan is to make a stawberry...

I cooked up my blonde ale last night but had a family emergency and had to rush out the door so I didn't have time to let it chill properly. I looked at my batch now and its at 78 still ugg but ferimintation is going well. Do you think this will ruin the taste? My plan is to make a stawberry...

Ok my next batch is going to be a Banana Brew or possibly a Strawberry Banana Brew I havnt decided yet. Im not big on flavored beers but since Im in charge I can prob make a slaming recipe.My question is fresh fruit or my homebrew shops flavoring? The guy at my shop was really pushing his stuff...

Does it make a difference? Ive been using corn sugar

I have not run into this problem and nor do I want to. What are the signs and how do I prevent it? Also by Infection u meen a sour batch I cant actually get an Infection right?

I already know I want to start kegging even though Im only on my 2nd batch. I was hopeing I would be able to use mini kegs compatible with my beertenders. Can anyone reccomend how to go about this or is it a lost cause?

I noticed today that I filled my airlock over the fill line. Should I take a lil water out b4 I start bubbling or should I leave it alone?

I love Peroni and Heineken and I'd love to be able to brew it. Also could I keg beer in mini kegs to fit my beertender?

Does it make a difference between green or brown bottles besides it seems harder to cap the peroni bottles?

I'm sprucing up my golden ale recipe this time an extra pound of light malt extract, adding a half pound of munich malt, an extra 1/2 tsp of irish moss, and I switched from cascade hops to willamette. Lets see how all these changes affect the beer and if I have a clue on how to make my own...

My beer has been bottled up for 2 weeks and acording to the recipe should be ready to drink! Is it normal to have a lil sediment at the bottom of the bottles and how long sjould I chill them for a few hours or days?

Now its just waiting time. Smells a little wierd lol. Hopefully the final product taste and smells like delicous beer. We will see... the smell has me woried sweet beeriesh smell

After about 15 hours I seemed to have some bubble action now 3 days later I have nothing. No movement at all. Is this normal?

Im nervous I screwed up my 1st batch. I had to laddle out some malt and water because it was over full I definetly need a bigger pan. But my biggest concern is that I might have added the yeast while my batch was to warm. I had alot going on and added the yeast at like 78 degress possibley...