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I hope this is in the right thread: I'm trying to make a black cherry flavored Wheat Beer. In the past I've made cherry wheat using four oz of cherry extract (mostly alcohol) added just before bottling. Now I have a pint of pure black cherry concentrate that has 14g sugar per tablespoon...

Sorry if this has been covered. I'm rather inexperienced. I'm brewing a Hefe that is normally ready for bottling in 10 days. If I want to do a secondary rack can I siphon it into the bottling bucket, clean the primary bucket and then siphon it back in? What would be the advantage of this and...

Started an easy (or so I thought) stout three days ago. I've pitched yeast twice and it won't take off. Any ideas what I've done wrong? I keep it in the closet at about 70 degrees. I'm at a loss.

How do you calculate this. My initial gravity reading was 1.045. Bottling today and will be taking a reading. Thanks.

Hi all. I'm new to brewing and have noticed a lot of terms I'm not familiar with. I didn't see a glossary on this site, so I thought I would post the terms I don't know. Feel free to answer those you know. Thanks All grain Secondary Fermenter (how is this done?) Repitch yeast...

I've got a pilsner fermenting (8th day) and has really slowed down but isn't quite done. Is it too late to add fruit puree? Never done this before and this is only the 4th batch I've ever brewed. I plan on adding apricot flavoring prior to bottling, but puree sounds great.

I'm planning on using honey to carb a pilsner. Anyone have any experience with this? Does it do anything at all to the flavor? I'll be using clover honey BTW. I don't have a secondary fermenter. What does this do to the beer?