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I've had a Mead fermenting/aging since last winter of '07. Crystal clear, tastes good, but still very young. My question is where my FG is. This recipe is 5 gallons of water, 1 gallon of honey and Mead Yeast. OG was 1075. I calculated the FG to be 1015. When I measured it last night it was...

Last November I started washing yeast and storing the containers in my "beer" fridge. I now have about 30 bottles of 6-7 different yeasts. Last weekend I finally got a chance to use an American Hefeweizen from last November in a starter. Worked perfect! This summer I should see a difference in...

I have a 10 gallon Rubbermaid Mash Tun and before everyone goes telling me to make my own (I have) I am thinking about buying a false bottom. But I'm wondering about the ones I see with the little copper elbow tube thing in the middle of the false bottom. What is that for??

My friend used 5 gallons of cider, 2 lbs of corn sugar and English Hard Cider Yeast, now normally with Cider the sediment is a good thing, you shake it up before pouring a glass. Should he keep it for the hard cider also? Should he bottle from primary or secondary it? My opinion is bottle from...

What's the equal amounts of LME to DME? I'm supposed to use 3 lbs of LME but would rather use DME.

Here's my idea

Now I know most people will say to just ignore the people who claim to know what they're doing, but my brother-in-law is driving me nuts!!!! (be warned, long rant) :drunk: So last week, my brother-in-law tells me him and a friend brewed a few beers in the last 4 weeks. (This, after him...

Well I built a 10 gallon Home Depot mash tun Friday night and Saturday morning 2 friends and I started brewing a Phat Tyre Amber Ale. Mash temps were perfect, but when I started to drain the wort off I only got one gallon before it got stuck... Now as many of you know, it's a little hard to...

I'm flying into Boston tomorrow and was wondering if people could point me to the good brew houses?

Last night I racked my Cream Ale on to 4lbs of cut frozen peaches that had thawed to room temp. This morning I checked and the peaches had floated to the top and I could be imagining things but it seems that there may be mold growing on the top of some of the peaches that are above the surface...

Last weekend I made a PM Cream Ale. Now my first thought is to brew this and bottle it so I know what the base recipe tastes like before I start adding things, but I'm inclined to add oranges to the secondary to give it a nice summer refreshing taste. What do you guys think? Should I? To add...

So I finally stopped in at a local micro brewery that has been in business for quite sometime and grabbed a sample case of their beer. Wheat, Hopped Amber, Nut Brown and Pale Ale. Needless to say, I was very taken a back out how crappy the beer tasted to me. I've made all these beers this summer...

When a put my next wort on the Yeast Cake from my Nut Brown Ale I guess there's nothing to do about the krausen crust on the inside of the carboy or anything huh? I don't have to worry about any of the left over stuff in there?

I have a Belgian in the secondary and it will be there for a few more months. I heard someone saying on here that it's very possible that by the time I'm ready to bottle the yeast could be tuckered out and I may have to re-pitch yeast. Should I do that a few days before bottling or the day...

If I go to a bigger pot and can brew all 5 gallons, but the kit says to brew 2 gallons and add top off water in the fermenter, is it going to make a difference, or should I look for kits/recipes that require full brewing? Was that confusing?

Hi, I've been brewing grain/extract beers for about a year now, I've read a few books and decided to hop on a forum for some fun discussions on this addictive hobby. Erik