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Hi, I'm in the process of fermenting an Amber Maple brew and upon testing, discovered that all the maple flavor is pretty much gone, fermented out, but giving ~15.9% ABV. For the maple syrup, I put in about 20% by volume at the end of the boil, thinking it would be enough for some of the...

Hi, I'm contemplating brewing a 20-25% ABV brew, it seems there are couple options for doing so. Option 1, all grain: This would be making a beer that's normally about 8-9% but would boil down about half of it to get to 15-18%. From this, use a barley wine yeast that'll handle the higher abv...

With making an NA beer, after you've heated it for a certain amount of time and temp to get the alcohol out, how do you know for sure if all the alcohol is gone? I'm making some for people that like good beer but don't want to drink and drive. While I think I may have cooked it long enough, is...

The question being what's happening within the beer after the initial fermentation is done, or when the ABV has stabilized? In general, it seems most beers, and alcohol for that matter, get better with age but I don't understand why. You could say it's more complex sugars being worked on...

Many of the recipes I've seen call for adding the blueberry to the second fermenter. As I don't have a secondary fermenter, I'm thinking of adding the appropriate amount to a 1/6 bbl keg and add the beer on top of that, letting it sit for a week before carbonation. Think this would be ok or...

I'm in the process of fermenting a batch of strong ale that I'm thinking I didn't add enough yeast to, debating whether or not to pitch some more yeast in, see what happens. Current Batch OG: 1.070 Current Gravity: 1.031 Apparent Attenuation: 54% A Previous Batch OG: 1.080 FG: 1.017...

Ok, I think I messed up big time. In summary, I think the beer was too warm when the yeast was added, has produced some off flavors, not sure if there's any way to recover, such as aging/mellowing a bit, or call it a lost cause and move on. What I did was I brewed a Cream Ale that normally...

So I put in a beer that's supposed to be about a 9% into the fermenter two weeks ago, was bubbling like crazy the first few days, as normally done, from which it moved to a steady bubbling rate, once every 1-2 seconds and has been like this for the last 10 days. The ABV is about where it's...

Or this could be asked, how do you know if the amount of aroma hops you add will be too much? I realize everyone has a different taste, but are there any favorite methods or guidelines for the amount of aroma hops you add vs the amount of bittering hops? The problem being most of the IBUs...

So I added yeast on Friday (three days ago), by Saturday morning was a vigorous bubble, Sunday slowing down, and so far today (Monday), not a single bubble, completely stopped. Other batches I've done have slowed down for sure, but not completely stopped. I understand it's probably starting the...

Does it matter too much for how quickly you add yeast to the fermenter? I'll be brewing a double batch going into one fermenter 2x the size of the brew system, so one batch is brewed one day, the second the following day, with the yeast being added after the second batch is included...

I'm in the process of brewing a wheat beer using Fermentis WB-06. It started bubbling the day after brewing, bubbling every 5 seconds or so, and it's now been three weeks, still bubbling but has slowed down to once every 1-2 minutes. The SG is down to 1.015. Question: It already has a decent...