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I have a competition coming up in about a month and a half (Dec. 20), and I'm trying to decide which recipe to use. I have two choices for brewing before then (Like, Saturday.) and want to know what you guys think would be the best entry based on the recipe. Recipe 1 - Sextant Holiday Ale...

I've done quite a few ales, and I'm in the planning process for an Oktoberfest (I know I'm late, this one is going to age until next year, hopefully.) With the recipe I have, looks like the OG is going to be 1.056. I'll be using Wyeast #2633. I was going to pitch this into a 2L starter...

So, as I plan for my first batch to be kegged, I have been reading up on Force Carb. All of my previous batches have been bottled, so I'm trying to read up on this, as it's going to be a new experience as far as homebrew is concerned. I've read quite a few methods, and I've come across THIS One...

Not sure if I'm posting this correctly, but since I'm going for a bit of a New England Cider Style, I'll post it here anyway. I have a recipe I'd like to try, it's a bit of a hybrid between an extract beer and a cider. I just wondered if this has ever been tried (Probably), or if you guys...

So I bottled an American Porter about a week ago, and for some reason when I agitate the bottles (as per usual, to help carb along), it seems there's already a hefty amount of bubbles up at the top. I used about 5oz of Corn Sugar for a 5 gal batch (shooting for 2.5 carb level), and about an oz...

Hiya guys. As my whole hobby expands to become more of an operation, I've been thinking about getting something like this to be used in conjunction with the minikegs from midwest supply. Any idea what this would basically entail? I can't tell if this thing force-carbs mini kegs or if I'd still...

Hiya again, guys. Been using extract kits for a while now, and thought I'd move on to trying my hand at a recipe I created. Shooting for an English style ale here. I thought I'd post my recipe and see if anyone found any major issues with what I've got in mind. Steeping Grain: British...

Hi, guys. I recently started fermenting a batch of St. Paul Porter using Wyeast 1187. With this particular yeast, they recommend a diacetyl rest of at least a week, I believe. I was planning on waiting until Saturday to bottle, but I'm not sure if I should. Active Primary has been done for about...

Hi, everyone. I had a late night brew a day ago, and I got impatient with chilling my 5 gal batch. I pitched some Wyeast 1187 Ringwood Ale yeast at about 107 F. I haven't had any activity in about 10 hours. Temp is now about 73 F. So, did I make my yeast die a fiery death? If so, can I repitch...

A while back, I posted a thread about how I had forgotten to take my OG when I started a batch of mead. Well, it finished! I'm pleased to say it ended with a gravity of 1.01, leading to a quite dry mead. Very delicious, though. Extremely drinkable, as well. I bottled about a month after start...

I'm not planning on distilling anything, it's illegal in this here country. I was just wondering if anyone knew if the products used in fermentation would effect the flavour after distillation. It doesn't make sense to me that it would, from what I know about distillation from a chemistry...

Hi, everyone. I'm new here, (Obviously), and started my first batch of mead the other day. I totally forgot to take an OG, and now I can't estimate the ABV when it's over. You think you could help me out? What are the usual gravities of sweeter meads? My ingredients were as follows: .75Gal...