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Tonight I got my Belgian Wit out and started bottling. Everything was going well, everything sanitized. Transferred from the fermenter to the bottling bucket with no problem. Had a tough time capping the first 12 bottles. Then it happened. Shattered a bottle neck. Then two more. The bottling...

I have a Belgian Wit that is about ready to be bottled. Do you think using honey instead of regular sugar would be good for this kind of beer? I should have access to honey, light brown sugar and regular sugar. Or would it really even matter which one I would use?

I started a Belgian Wit on Saturday and it's been sitting in the bucket, fermenting at a steady 65 degrees since then. Shining a light on the lid showed that the krausen had already fallen, so I waited a day and popped the lid to check it out, and I saw this. So, is this fairly normal, or is...

Hey all, finally took the plunge and started my first brew not long ago. Hoping I can get some good advice from you all as turn out some good beer. Cheers! :tank: