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Hi folks, I'm working a Belgian Quad. I've got 7 pounds of pale 2-row, 8 pounds of Pilsner, 3 Pounds of Munich, 1oz of Saaz, 1oz of Tettenger and 2 pounds of Candi Sugar. This equals out to around 13% ABV at 75% Efficiency. I'm planning on adding the Candi sugar mid-fermentation. I...

Hey folks, I've recently come across 10 cornies from a home brewer that was going out of business. They all work and I am wondering the following: If I brew a batch of beer (let's say an American Pale Ale at 4.5% ABV, 40IBUs), ferment all the way out and carb it, then leave it in my cellar at...

Hi folks, I recently received a keg kit from Keg Connection. The regulator I received tops out at 20PSI. I've tried tightening the pressure screw and it is at the point where it will no longer budge. Is this normal? Or is there anything I might be doing wrong?

Hi folks. I'm looking at purchasing a couple of keg kits. I plan on purchasing a 2-keg kit that will be used to haul and dispense beer at a beer festival using what I consider to look like 'seltzer-water' taps/dispenser, that almost look like a water hose. However, during the non-festival...

Hi folks, I'm getting ready to bottle a nice IPA using Super-KLEER finings. Plan on mixing the finings in tonight then bottling tomorrow night. The dude at the shop said this was fine, but looking at the package it says 12 - 48 hours. If I do go ahead and mix it in, and it's not 100%...

Hey, I'm looking to start on beers that are going to last for six months or more and still be yummy. I know that most beers, like imperial stouts or IPAs, are hoppier or higher in alcohol, but I'm more of a numbers person and am wondering at what percentage ABV my beers should be and what...

Hey folks, I've started my first few batches of cider in 1 gallon glass carboys and am going to rack them to a few different containers now for clearing and mellowing now that fermentation is way over with. I saved the bottles that I received the juice in. I have thick plastic 64 ounce...

Hi folks, I've got a wheat beer that has been setting in primary now for about 5 weeks at about 68 degrees. It was brewed all grain with Danstor Windsor Ale yeast. I was going to rack it to secondary at three weeks but tasted the dreaded popcorn butter flavor of diacetyl. I decided to go...

Hey folks, I've got a lot of fresh blackberries and am looking at making a strong black berry champagne/wine. When making a strong beer, I've always added extra wort to my main wort over a period of days in order to not overwhelm my yeast. I'm checking to see if that is something that is...

Hi folks, I primary brew all-grain beers but decided to give a sugar wine (hooch?) a try at the request of a few friends. Per the instructions of my local brew shop, I purchased 5 pounds of white cane sugar, a pack of Lavlin EC-1118 Champagne Yeast, extra yeast nutrient and a gallon of spring...

Hey folks, I've a beer that I opened this weekend to take a hydro reading and found this. Does this appear to be an infection or is it normal yeast activity? The beer had a lot of protein haze in it from where I had a problem with my filter and had to use a colander. It's been...

Hey folks, I've witnessed something that I've never seen before and am checking to see if normal, or if its something I should fix. I pitched my yeast last night (Danstar Windsor Ale that I started with cooled wort four hours prior) into my wort which was at 75 degrees. The wort measured...

I made a mistake and managed to get some grain/protein in my wort. Didn't realize it until I was letting the wort chill after the boil and found loose grain and a really thick haze floating in the wort. I found the problem on my tun that caused the issue, and have fixed it, but now I'm stuck...

Hey folks, I'm starting a high gravity Blue Moon clone tonight and wanted to get some feedback on my recipe before I started it. I've taken multiple Blue Moon clone recipes from the net and modified it to a heavier grain bill. Grains: 3.0 Pounds Pilsner 4.0 Pounds 2 Row Pale Malt 5.2...

I'm looking at making my own condensed extract, similar to what you would get in the cans from Mr. Beer or John Bull. There are two reasons that I'm looking into this. First, when creating a heavy gravity beer this would give me more fermentables in the fermenter compared to if the water...

Hey folks, I've got a Dopplebock that has been in primary fermentation now since June the 1st. I wanted to do it earlier but my brew store was closed for a couple of week. Normally I move my beers to a secondary for a couple weeks, but I'm trying to get this one ready to drink before the 4th...

I've got an S Air Lock on my fermenter. My wife just called me and said that all of the whiskey that I filled it with is now sprayed all over the top of the bucket. I'm out of hose to make a blow off. Any ideas as to what to do? Should she fill it back up? Is it gonna blow?

From the way that I understand what I've read on the forums, that it's possible to siphon off about 12 - 32 ounces of trub and use it again in a 5 gallon batch. I've got a couple questions about this. First off, is the 12 - 32 ounces accurate and efficient? I plan on using about 18 ounces...

Hi folks. I drove to our 2nd closest local brew store (40 miles away) to get a few things for my first all grain batch. I got there and picked out my grains, about 15 pounds worth, and was told that they could only mill 1 pound of grain at a time and had to limit me to 5 pounds of milled...

So far, on every batch (Wheat, Stout, Pilsner) that I've made, I end up with a slightly tart, almost lime-like flavor that can be detected on my lips if I lick them after a drink. I don't notice it in the beer itself, just on my lips. It's extremely odd. I'm just using the basic yeast that...