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How do I clear up a cloudy beer? It is a berry wheat and I haven't bottled yet, but am planning to do so tomorrow. I took a sample today to taste and it is decent, high alcohol content, you can taste it a bit, but the beer is so cloudy. How can I clear it up? I heard somewhere about pectin or...

I brewed a batch of wheat beer about three weeks ago and I'm ready to move it to secondary and add my fruit. I was originally going to go with raspberry but decided to go with blueberry orange and think I might add some cinnamon. I have a 6g batch. I have 4lb of oranges and 3lb of blueberries...

Last night I just brewed two more batches and put them in the firmenters. I should have known better, but basically I was making a super high gravity beer, so wanted to tone it down a bit, by making a 6gal batch instead of 5g. Less room in the bucket and it blew up...I popped the lid, popped the...

I am new and don't understand what I am looking for. Here is my goal: I wanted to brew a wheat beer, but with a stronger flavor, something with more body. This will eventually be a fruit beer, huckleberry, but I wanted a great flavored wheat first, before the fruit. I got a extract kit from...

I'm looking for a recipe for a full bodies wheat extract recipe. I want something with some substance while still having that what flavor. Not really too bitter either. Anyone know of a good recipe you've tried?

I tried my first two batches last night, on bottle of each. They both tasted a little yeast-like, the Cream Ale more than the Oktoberfest. They were decent, but definitely need to get rid of that yeast flavor. I also noticed the bottles have about 1/8" of sediment in the bottom. Will the yeast...

I just wanted some help figuring out how I am supposed to do a "real" fruit beer. I am wanting to do a Huckleberry Wheat, since I already have frozen Huckleberries. When do I add the berries? Secondary? I don't really have a secondary, but I was thinking I could rack into the bottling...

I am wanting to make a huckleberry wheat and was wondering how much fruit I should add and when I add this? I have read that you should use frozen berries so that the cells of the fruit are broken open and the sugars are released. And I believe I am supposed to add to the secondary, but any...

I am wanting to do a fruit wheat and want to know what paroles favorites are. I have seen apricot, raspberry, blueberry, orange, and watermelon. I want something with a slight fruit taste nothing over powering. I was thinking of having my dad send me some huckleberries and doing a huck beer...

I haven't seen any bubbling in the airlock in the primary on one of my last 2 batches. I kindof messed up and pitched the yeast strait into the wort without rehydrating or creaming it. Here is a pic. I think the residue on the sides is from my aeration, and not firmenting, but I could be wrong...

I have been adding about 1lb of sugar to my batches to boost the ABV but in the last 2 batches, done on Sunday, I forgot to add the additional sugar to the boil. Can I add this sugar to the firmenters? If so, how do I do this? Strait sugar grains? Boil in small amount of water?

I am looking to see if anyone knows of a recipe that is close to the brekonridge brewery vanilla porter. It is a lighter porter with a hint of vanilla. I want to give my local brew shop a recipe so they can make me an extract kit.

I am looking to see if anyone knows of a recipe that is close to the brekonridge brewery vanilla porter. It is a lighter porter with a hint of vanilla. I want to give my local brew shop a recipe so they can make me an extract kit.

Question #1 I was recently given a bunch of bottles. I have heard that brown bottles are better because they let in less light and I was wondering if there is any truth to this? I decided to throw out everything besides brown bottles for this reason, and because I think brown bottles are most...

I just took a hydrometer reading on my first two batches and was wondering if my beer is done? I have hit both my target ABV 6.5 on the oktoberfest, and 6.0(5.0 target) on cream ale. Both had a slight amount of head on them when I opened the buckets. The local brew shop said when I get down...

After seeing the thread about using a fantail airator I decided to do a little more research and found this video: He states in the video that the ideal amount of oxygen is 12-15ppm, but that is not attainable without pure oxygen. The limit of atmosphere being 8ppm. I made this video...

I brewed my first two batches last night. One is bubbling through the airator the other is not. I washed my hands really well and I popped the top on the bucket and noticed two things. First, it is ferminting for sure. Has a huge head of foam on it. Second I noticed the lid didn't have any...

I want to increase the gravity a bit on my batch, can I do this without messing up the batch? The yeast eats sugar to make alcohol and CO2, right? Can I just add a cup of some kind of sugar to the batch when I am cooking it and let it sit for an extra week to allow time for it all to process?

So my understanding is that you cook your wort oand add it to the ferminter. Then you use water to top it off? Does this water need to be boiled? Hire is it sanitary? I have an RO/DI unit should I use ultra clean/purified water?

My name is curtis and I have decided to start home brewing. I enjoy seasonal beers and micro brews so figured this would be a good fit. I'm 24 years old. I am into coral and saltwater aquariums, current tank is around 350 gallons. I also enjoy paintball and play on a sponsored team here in salt...