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Hello all! I was super into brewing a good bit ago, brewing batch after batch, on here everyday, etc. But other stuff picked up and I totally fell out of it. Well, after picking up an oak cask, I want to jump headlong back into it :rockin: Here is the question: when I say fell out, I mean...

I could not find a recipe for this, so I'm basically taking my stout recipe and my pumpkin ale recipe and putting the relevant pieces together... Question is: will this work? 6 2/3 lbs. Dark Malt Extract 2 lbs. Dark Dry Malt Extract 1 lb. Crystal Malt 1/2 lb. Roasted Barley 1/2 lb...

So I have made my first mead with little research (not how i wanted to). I was at my LHBS and mentioned that I was looking at making mead. The guy there said "it was 12lbs of honey, yeast nutrient, two packets of yeast, and around 4 gallons of water. All in the bucket, stir, done" Thinking...

First off, sorry, i searched threads for mold and couldn't find anything, so here I am... In January I made Orfy's Hobgoblin clone from extract. Its been in secondary since some time in February. Last month I put a sweatshirt around the carboy since traffic through the basement...

So I brewed up Orfy's hobgoblin, everything was normal, moved to secondary.... and then a whole bunch of crap came up. Save an explanation, it has been in secondary since mid-January. id say its fine, but i just thought i'd ask if that could be bad being in secondary for almost 5 months...

I force carbonated two kegs: a stout and a wheat. I let them sit for 8 or so hours, connected everything, set the regulated pressure to 7 or 8 psi. When I serve, the stout comes pouring out and looks great. The wheat barely comes out, its a small stream that takes forever to fill a glass...

I'm very new to kegging and i have a question to start. I've read/skimmed over the links in the sticky forum, but i still don't know what to do.... When bottling you move from secondary (through bottling bucket) into bottles and let those bottles condition for a few weeks. Do you do...

Now that the season is getting colder my furnace has been kicking on and I had a worry that it would raise the temp. in the basement. When transferring my stout to secondary it tasted very alcoholic, almost (stressing almost) like liquor, could that be because of the increased temperature...

Started drinking my first and second batch (brown ale from a kit and pumpkin ale) and happily they ended up being wonderful (getting a lot of praise for the pumpkin ale)! I have one little question that is kind of nit-picky: Why were both beers not very clear? Each beer had two weeks in...

So I was on my 3rd batch of beer and I was getting a little "eh" with the specific instructions. So when I made my 4th (thread title) I decided to make some alterations: Instructions: 6oz. Chocolate 1/2 lb Malted Barley 1/2lb Malt (forgot what kind, don't have specifics in front of me)...

I will have the specific steps and ingredients later on, as well as the timeline I left it in primary, but I couldnt wait to ask since I'm a little upset. When I moved the cider to secondary it smelled and tasted funky. When it was in the primary and in the secondary it has a thick...

1. In a couple different sets of instructions it says pour freshly boiled priming sugar into bottling bucket, then syphon beer from secondary. Nowhere can I find a hint to let the boiled priming sugar cool down and I can't see that being a good thing mixing beer into near boiling hot liquid...

I have a ton of Bud Lite's 75th anniversary Steeler bottles (w00t) and was thinking of using them to bottle my homebrew. They aren't twist offs and they obviously house beer, but I wasn't sure if there would be an issue since it is being conditioned in the bottle as opposed to just shipping...

I have made several batches so far, two are at the point of secondary, and to date not one has been RIGHT on the money with gravity. If there is a range of appropriate gravities for a beer, my beer is usually on the edge of that range. What causes this and what can be the effects? Is...

When I first joined the forum and started my brewing career I stopped by the cider section for a bit just to poke around because it was something I wanted to do. After brewing my second batch of beer I found a page in my book about cider. The batch, which is 90% underway, followed the...

I have asked/discussed this in a previous thread, but I want to ask again for clarification. Is it alright if fermentation is "over" after 24-48 hours? My first batch was English Brown Ale. Fermentation was in full swing after 12-15 hours and then 30-48 hours later all bubbling had...

So the first brew day went well, some minor things with boiling, nothing too bad. Within 24 hours it was bubbling in the airlock and fermentation was on its way. Today (full day 2), someone went into the basement and moved the primary around (i dont know how much) and now its not...

So, this is going to sound real dumb, but we are at the point of boiling the wort right after steeping the grains. thing is, it wont boil. We have been standing around forever and the temp has been going up, but not in the traditional boil sence. We used a cover to speed the boil up and...

My buddy and I have done the research and sort of know what we are doing. We have the starter kit and an extract kit. Our first brewday is this weekend. Thing is, we are already talking local production, selling off cases to local bars for distribution, "brewing company" names, etc...