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Big question, I know. But I am surprised there isn't a sticky in this forum like there is in the beer brewing threads. So, who has good, detailed processes that explain the pitfalls and proper process of wine making. Thanks.

I couldn't make up my mind so I bought 6 different styles. Picture will go here.

So as some may know, trying to get a Belgian Strong to ferment all the way is a pain with the finicky yeast strains. My beer tastes sweet, thick and syrupy. It just seems unfinished and in fact only got down ro 1.020. Would adding US-05 to finish a Wyeast 1388 Belgian off be a bad idea...

The first several pints are just a waste with yeast trub. Suggestions?

Curious if some do a severe number vs others.

I frequently want to test my beer after the fact. Curious how accurate/reliable are the brix meters post carbonation.

Is there a good scientific explanation for this phenomenon?

I want to transfer my primary directly into my kegs and add the priming sugar. Then I plan to let it sit for a month to finish conditioning. Any drawbacks with this method?

Have you ever gotten a DUI while being drunk on your very own, homemade beer?

I usually can't wait longer than 4 weeks before I crack one open just to do a taste test. Now I don't drink them all at 4 weeks... but I like to start tasting the beer then. And you know what... green beer is okay by me.

Lately I have wanted to get all my hops boiled and ready for several batches. So I boil up 2 batches worth in water... just throw the pellets in, boil for the time to get to the IBU I want... then I strain the hop muck out. So I end up with hop soup. I then split the soup and use the...

Does anyone know where the clone recipe for Valeir Divers is? I have searched high and low for this and for the life of me cannot find it.. at all. Thanks

So today I picked up my ingredients to make my Belgian Ale. I was meaning to get the Wyeast 1388 Belgian Strong Ale, but as I was ordering i drew a blank. I ended up getting Safbrew S-33... was told it would work. Later I read about it and realized that it is not like Wyeast 1388. So, my...

Is it pretty much OKAY to estimate OG from the ingredients with an online calculator? I have a hydrometer but am too lazy to use it... not that it is difficult. For my current batch, I am unsure by the slow activity... so after 2 weeks I plan to take a reading... but I have no OG. Still...

I had an idea. :tank: What if, an impatient brewer decided to speed up the slower process of reaching final gravity from a Belgian yeast like WLP 570, by adding some US-05 to the batch after 2 weeks? Would this speed up the time to get to final gravity? Since US-05 is pretty neutral...

So, I wanted to brew my remaining ingredients so I could go buy some more. Problem was, I have enough LME and hops for two 5 gallon batches but only 1 pack of US-05 yeast. So.... as you can tell, I split the yeast, started them in warm water with corn sugar, separated... while I was...

So today I picked up my ingredients to make my Belgian Ale. I was meaning to get the WLP 570 Golden Yeast, but as I was ordering i drew a blank. I ended up getting Safbrew S-33... was told it would work. Later I read about it and realized that it is not like WLP 570. So, my experimentation...