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Hey guys, I'm working on my third extract recipe right now (pumpkin porter, hopefully in time for Halloween). The OG is around 1.057. I wanted to ask about what to expect here. I pitched my yeast (Safale S-04) at 64F. About 5 hours later, my fermometer was reading 67F. The ambient...

I've seen people adding fruit flavour extracts and fresh/frozen/pureed fruit to beer. I'm interested in making a raspberry wheat beer, but I have a few questions about the process. Ideally, I'd like a beer that is fruit forward. I would like fewer subtle notes and more raspberry smacks to...

I'm currently 36 hours into my fermentation. I'm fermenting 2.5 gallons in a 4 gallon plastic water jug (#1 plastic). My jug is inside of a 5-gallon metal pot, in a box, in a dark corner of the room. The fermometer is horizontal on the jug, about 4 inches below the top of the liquid...

Hi all, I put what I'm calling a "Latte Export Stout" into primary yesterday. I measured OG at 1.070 and I pitched Nottingham Ale Yeast at 58F. It's been about 15 hours, and there is a significant amount of sediment in the primary. The fermometer says 64F at the moment. I'm a bit...

I bottled yesterday and made a small mistake with priming. It isn't huge, but it was a mistake. I had some difficulty with my siphon and ended up losing a bit of product. I didn't adjust my priming solution, though. As a result, my beer is now over-primed. I checked a calculator and ended...

My first batch is in a glass carboy. It's been in primary for about 72 hours at this point and the krausen has subsided. I had a blow-off tube originally, but I replaced it with a two-piece airlock because I needed the blow-off container. The air-lock was filled with sanitizer up to the...

I've started up my first batch of beer - a milk stout with OG 1.057. It's been fermenting in a carboy in the dark closet for about 18 hours now. I have a thermometer hanging in the room to check the ambient temperature. The ambient temperature is sitting at about 72F, fluctuating +/- 1...