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So, I decided on a whim to brew my first cider. Well, its actually going to be AppleJack, as I have a few friends that enjoy sipping good liquor and I figured this would be fun to try with them on our next game night. I got a gallon of non-preserved organic apple juice (with apple bits in it)...

So, I was planning on brewing a test batch this weekend, a brown or porter beer with some added spices. And my friend stopped by last night and dropped off some presents for me, a lot of hops and grain. What he dropped off was mostly cascade, citra, centennials, with some warrior as well...

So I just brewed NBs white house honey ale. Og was 1.060 3 weeks in primary, fg stopped at 1.010 2 weeks in bottle and 48 hours in the fridge. Just tried some and it's kinda sweet, cidery, maybe a little sour. No carbonation, so I may take it or for another week, 0 head. Finishes a little bitter...

So, I've always been over paranoid about sanitation. The water out of my tap isn't the best, we don't drink it. We purchase spring water and drink that and that is what I brew with. If I'm topping off a batch after boil, I've boiled water and sanitized the gallon jugs to store a day or so before...

I have been using io-star for my sanitation needs. What I'm finding is that it leaves a brown tint on my hoses, probably from the iodine. Should I be worried about this? I know that some stains can harbor bacteria and I am always paranoid about sanitation as it is.....

Hey all, I am planning on making a new batch next Friday. The recipe I'm using calls for 2 oz of Gypsum. I know that this is used to add more hardness to the water, but never using any "artificial chemicals" in my beer, I don't know if that is the right move for me. I know water science is...

I want to start brewing some classic beer recipes so I can see what they're "suppose" to taste like and start building upon them. I've opened the joy of home brewing to reread and have come across a section with what looks like classic style recipes, approx pgs 154-165 in the third edition. Does...

I've been brewing for about a year, but would definitely consider myself a beginner still. I have recently jumped from my Mr Beer 2.5 set up to a 5 gallon carboy, and being able to actually see the whole fermentation process is especially new to me. I am currently brewing an amber ale with a...