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Does anyone have experience with carbonating in a fermizilla or something similar, and then bottling from there? Is that possible and if so, how does the process work? Thanks

Hey brewer friends. Just wanted to know if there is anyone on here that might have experience with adding fresh ginger to your brew? I am planning on doing a Golden Ale with ginger and honey, but I am unsure of the amount of ginger needed to add just that slight undertone of ginger. Any advice...

When brewing beer, can I mix 2 different yeasts? Thanks

I did an experiment with some feijoa fruit and tried to make a cider of it. So pulped the whole fruit and then juiced it. It turned out it was a bit sour, because you normally don't eat the skin for that reason. I fermented it anyway, hoping that the sourness might go away, but it didn't. I have...

Hi there fellow brewers. Hope you are all doing well. Got a couple of questions on a batch of Golden Ale. So I brewed a Mangrove Jacks Golden Ale kit, added 1kg of dextrose, and by accident 1.8kg unhopped malt extract. I only meant to add half, but got distracted. So my SG was 1058. My FG is...

So I have now been fermenting my cider for 3 weeks. The plan is to back sweeten with enough sucrose to carbonate the cider, but also sweeten it to a medium sweet cider. The idea is to pasteurize the bottles to stop the fermentation of the sugar to leave some sweetness in the cider. My question...

Good day again all. Just wanted to get some advice again on brewing cider. Question 1: When I kill off the yeast in my cider, will it still carbonate when I add the priming sugar? Question 2: How much priming sugar do I use in a cider? Would it be similar to beer?

Hi there fellow brewers. I want to try and brew a cider for my wife and I was wondering if anyone would be keen on sharing a simple cider recipe that isn't too complicated. I have gone through some of the info on the forum, but it all seems so different from each other. I plan on brewing from...

Hi there fellow brewers. I'm about to bottle a Pilsner that has been cold crashed for 36 hours. Internet research suggest that I only use about half the sugar that I would have, if it was at its original fermenting temp. So now I am a bit sceptic on what to do? Any ideas? Thank you in advance

Hi fellow brewers. So by now I have brewed 3 batches of beer from extract only. My plan was to find an extract that I like and then modify it to suit my taste. I like a comercial style beer, that is not very hoppy. I have brewed a pale ale, what's called an Australian lager (not an actual lager)...

Okay, so there is different opinions on whether to transfer to secondary or not. So one reason I am transferring to the secondary is because I have read that the beer can get a yeasty taste if left on the yeast cake too long. My questions are this: 1 - How long is too long on the yeast cake...

Hi fellow brewers. So after a failed first attempt, I am ready to bottle my second batch of beer. I have taken extra precautions with cleaning and sanitizing this time. So after cleaning each bottle with a brush, I have now sanitized the all with Starsan. The directions on the Starsan bottle...

So I have been brewing a Mangrove Jack Australian Golden Lager which is a liquid extract kit. The bubbling through the air lock in primary fermentation stopped after about 4 days. After two weeks in primary fermentation and no more bubbling, I transferred the brew into my secondary fermenter...

Hi there all. So I have bottled my first batch of IPA 2 weeks ago. It was just a kit set, so I didn't expect too much.The carbonation is really good, too good actually. So much so that it is too difficult to drink. The taste is not too great either. But something I have noticed it that there is...

Hi fellow brewers. I was wondering if anyone can recommend a good book on beer brewing that explains different styles of beer and the understanding of where all the different tastes in beers come from and how to actually incorporate it all into your own home brewing. Thank you in advance.

Is there anywhere I can get free online recipes?

Is the temperature only important while your yeast is actively working (the first 4 - 7 days) or for the whole first 2 or 3 weeks of primary fermentation? Thank you

Is it necessary to add something (like finnings) to your beer to help catch all the solids and clear up your beer, or will that happen naturally over a couple of weeks? I'm just worried about causing harm to the brew by exposing the brew to bacteria when opening the fermenter to add the...

Hi all. I just put my first batch of homebrew up. It was a kit for a pale ale. Came with liquid malt extract, glucose and yeast. I followed the instructions on the tin and all seemed to go well. Fermentation stopped after 4 days. The instructions then said to add something called finnings that...