Search results

I've been really busy and I let my beer sit in the secondary WAY too long, probably about 3-4 months... Should I not bottle it and just throw it out?

I'm in the process of making a pale ale... I used Irish Moss and I'm about to bottle it. How can I make sure not to get the moss in my brew? It's all floating on top. I don't have a filter. Should I just strain it out with a medal strainer?

I have a cider that I started over a week ago and it's still fermenting. It's been fermenting REALLY slow. It's quite cloudy and is starting to get some sediment on the bottom... Can I rack it now, maybe add some yeast nutrient? Is so, how much nutrient should I add for a 1 gallon batch of...

Just got a Tap-A-Draft system, and I'm about to bottle my beer into it (in a week). I was wondering if there was anything different I should do for a Tap-A-Draft, then I would for glass bottles. Just stick to what the recipe says for priming sugar?

New to the whole cider thing... Is there anything I can add to make my cider more clear?

I started my first batch of cider yesterday, but now after 24 hours, it's still not going. It was pure cider, no chemicals, and uv pasteurized. I thing it might've been too hot when I added the yeast. I was making it at a friends house, so that he could have it on display, so I wasn't able to...

Hey everyone, I'm yet another beer/wine brewer, swapping to cider for a season. I was wondering what the highest possible alcohol content is, with cider, and how do you achieve it? I've heard that 14% is highest possible for a natural fermentation, but I can't find much online.