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I am looking to add a maraschino cherry to each bottle individually when I transfer my next batch to bottles. I ordinarily like my beers slightly under carbed, I use 2/3c dextrose to prime my usual batches. The label on the cherries say there is 2 grams of sugar per cherry, I assume that...

can someone explain to me exactly what this does and how to do it (or a good way to as i am sure there are numerous methods.) I understand the concept, what temps are we talking? for what period of time. I ferment in basement which is in 60's, I could move my beer outside in the shed to get to...

can someone explain to me exactly what this does and how to do it (or a good way to as i am sure there are numerous methods.) I understand the concept, what temps are we talking? for what period of time. I ferment in basement which is in 60's, I could move my beer outside in the shed to get to...

I brewed a stout on new years day, ended up at 1.074. pitched the yeast at 68 degrees but it is around 60 in my basement. Now as of today the 24th of january my gravity reading is 1.042. i am wondering if it is too cold in my basement? I seem to be stuck at 1.042, should i repitch some dry...

I have an idea for a recipe that I would like to try and am very interested in getting some feed back for proceedure, amounts, aging, etc. so here is my idea....I want to brew a beer that would be similar to a muddled old fashioned made with maker's mark. I am flying by the seat of my...

was looking for some suggestions.... brewed the highest yet, 1.088. i now am considering storing over winter and finishing this batch for spring? Maybe racking into a barrel? How long should I store this batch with a gravity so high? any suggetsions would be helpful, thanks