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We've just finished bottling a batch of Octoberfest. Eager to use the new floor corker, and knowing the corks we purchased from the local winery were #7, we decided to cork rather than cap the bottles. Yes, we did add priming sugar according to the kit directions (Brewer's Best Octoberfest)...

Sunday I'm planning on starting my first lager, a German Octoberfest from a Brewers Best extract kit. The kit uses Brewferm Lager for it's yeast. I've done a little reading (some on this forum) that suggests this yeast might have a lag time of up to two days, so I'm considering doing a yeast...

I'm curious about doing a barley wine this winter, but before I do I'd like to bring a commercially made barley wine with me to share with my family at Sunday dinner. My question is this: what would be the ideal serving temperature for barley wine?

My Dad recently started a Munton's Canadian style, pre-hopped extract kit. He was convinced they did not provided enough yeast, so he substituted bread yeast, saying "that's what your grandparents always used." He also added granulated sugar (I don't know how much). AND, he didn't take...

Still working on my first batch, a BB American Light that my dad and I started this past Sunday. OG was 1.045 when I pitched yeast. Then fermented at 70-72 degrees. Took a reading today of 1.010. While racking into a secondary, I noticed air bubbles in the line with the wort. It started at about...

So my Dad and I have started home brewing. He started a Munton's Canadian last Sunday, and I started a Brewer's Best American Light today. Wish us luck!! :-)