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Craigslist: Draft beer cooler keg box True 2 door http://dallas.craigslist.org/ndf/for/3718473053.html I just can't afford or have tge space for it.

I finally took the next step and did my first partial mash. My OG was 1.49 . Is this ok and if its not what can i do?

Ok my joam has been in the primary 2 months. I haven't moved it, opened it or tasted it. It had an active fermentation for nearly a month. It is starting to clear up.(but still not crystal clear) How long do you wait to transfer to secondary? Or should i cold crash to make the fruit drop? Any...

I used the advice from this forum https://www.homebrewtalk.com/f30/joes-ancient-orange-mead-joam-45152/ Except i did 3 gallons

I have 10lbs clover honey and raisins. I also have champagne yeast. Is 10 lbs honey sufficient enough for 4 gallons. Please help lol

Its my third batch, "nut brown ale" its been in bottle for 3 weeks and hardly has any head. Taste and smells like yeast. I fermented for nearly 3 weeks and it had the same OG for 2 days before i bottled

Since no one i know smokes cigars i brewed up a golden ale to hand out

I noticed the easy cap have more head and carved up better. Is this normal?

Looked in closet last night realized i had less than 2 cases left. Good thing i have 5 gallons of a nut brown ale in closet fermenting

Last week i posted it tasted strong and sour... this week its crisp and smooth very carbonated.... can't wait for another week in the bottle

Will it calm down? Its a Cooper draught malt extract i added 1/4 a cup dme just out of curiosity.

Im thinking of doing a Mead. But was wondering if i made 2 gallons and fermented in a 5 gallon bucket, when i go to a secondary could i split the batch and add different fruit to one container? Leaving one plain.

Just picked up 30 16oz grolsch bottles for 25 bucks

My wife was just talking about breast milk be sterile and she read it is nearly impossible to contaminate it. ....... how boutique making a "breast milk stout" lol

I'd like to thank many of you. I bottled last week i was worried all week that the bottles wouldnt Carb up. Man did it taste great also. I followed REVVY's link on bottling and it was a success. Now to let the bottles sit a few more weeks. Feeling pretty proud right now.

Had a hiccup the black attachment on the end of my racking cane vanished. Lol i lost a few beers to beginner error. Still happy with the result. I must admit i had a half filled bottle that i "sampled" uncarbed

Is this a good idea for a secondary? For beer or Mead?

A friend donated a hundred bottles, i am thankful but is there a way to get the painted label off? These bottles arnt to weal are they?

I ferment in my closet, during the summer last year we had 110+ degree days and i could only get my house temp down to 74 degrees will this be a problem? If so do you know of a cheap way to fix this. I am currently looking at refrigerators on craigslist for my garage but if i use a fridge will...

My Irish stout is in a better bottle 5gallon carboy. What is the best method of priming.