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Hi All, I'm designing my first extract recipe, and I'm wondering how it looks to others. I'm shooting for a sweetish English style stout in the darker range. 5 gal. batch 6# Golden LME .75 lbs. Roasted Barley 550L .25 Chocolate 412L .25 Caramel 80L 1 oz. Fuggles @60 min. 1 oz...

I put 5oz priming sugar in my secondary with about 4.5 gallons (maybe a bit less of beer) and bottled it. Are bottle bombs a possibility, or I am just finding something to worry about?

I'm thinking about adding some java to my bottling bucket for an extra kick for a Christmas porter. :rockin: Has anyone done this before? What has worked best for you?

Hi everyone, I'm considering dry hopping an American Amber Ale kit. I want to do it in the primary, and I thought I would just dump some pellets in the carboy after fermentation slows. How long should I keep them in, and is it better to use a hop bag since it might make it messy when bottling...

Hello All, I'm a newer brewer, and I just got done making a Brewers Best American Amber Ale. The called for OG is 1.050-1.054. I pitched my yeast with my OG at 1.057. What kind of effect might this have on the beer?

Hello All, I pitched my dry yeast last night, and I realized this morning that a handful of yeasties got stuck in the neck of the carboy. I am worried that this might turn moldy and am wondering if I should get it out of there just in case and how I would do it. Any ideas?:o