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If you still have the ball lock keg available I'm in the Parma area And can pick it up today or tomorrow send me an IM or post to my email address [email protected]

My wife brought home a bottle of raspberry flavored wine recently. It really has a pronounced raspberry flavor to it. I was wondering if I could use the raspberry wine to flavor my wheat beer instead of using a raspberry extract when I bottle. I'm not a big fan of the extract flavorings, as they...

Don't boil the juice. if you boil the juice it will set the pectins and leave you with a hazy cider. I might boil the sugar in as little water as possible and add that to the juice. you can dissolve at least 2 cups of sugar in 1 cup of water. That being said, as long as your fermentation...

First time using the Wyeast smack pack yeast activator. It took 48 hours for the package to start to swell up. I left it sitting on the counter at room temp for a few more days, now the package looks ready to pop. Do you think this yeast is still viable or should I start over with a fresh pack?

How do you reassemble a perlick tap faucet? Does the long slot on the ball stem face the open (spout) of the faucet or go to the back where the seal is? Also if I'm not using the tap for awhile after cleaning, should I leave it open or closed?

I had the same problem. After kegging and carbonating, I wanted a little more honey flavor and sweetness. This was my solution. Step 1: Clean & sanitize the top of the keg. Step 2: Boil 2 cups of water then dissolve 1 cup of honey into the water (allow to cool) Step 3: Release pressure from...

The recipe called for adding honey right after steeping the specialty grains. That gives it a 60 minute boil. Could I add more honey After the beer is done fermenting? I have already transferred it to the Keg and I'm ready to force carbonate. It has a good flavor for a wheat beer Just not that...

It can take between 2 to 3 weeks in the fermenter. Leave the lid on and leave it alone! Make sure you use priming sugar not table sugar when you bottle carbonate. Wait another 2 to 3 weeks at room temperature for the beer fairy to do it's thing. You will be surprised how good your first batch...

This is my first stab at a honey wheat and I have a dumb question. If the addition of honey is 100% fermentable. What gives the beer it's signature honey flavor?

my first batches of extract brews all had problems with chill haze, then I changed yeast and I've had great results ever since. I like nottingham dry ale yeast or copper's gold. I guess it's better to be lucky than good.

If you add extract when you bottle you can tweak the amount until it tastes right to you, but it will need time to bottle condition (3 to 4 weeks) or you'll end up with beer that taste like it was flavored with cherry cough syrup.:drunk:

I seem to be agreeing with OHIOBREWTUS. I've always thought of stouts as being creamy, with chocolate or coffee undertones. Like a Guinness and have always used black patent as a steeping grain to get as high a SRM as possible. But I thought a porter was drier, had less mouthfeel with more of...

Wow...it looks like both names can be used to describe the same style of beer since there are so many variations of each style. I guess I'll brew both up and see which I like best.

I've tried a lot of commercial styles of beer that say they are either a stout or a porter, but it seems that the two classifications are often interchangeable. What are the proper characteristics of each?

Bottle conditioning always leaves some yeast sediment on the bottom of the bottles (yes, it looks white) Malkore is right though, you're still about 2 weeks away from your first homebrew. Good luck and enjoy!

Adjusting for Temperature The most common type of hydrometer sold for brewing is calibrated for use on water at temperature of 60 F. If your wort is at the correct pitching temperature, you need to make an adjustment to account for the difference between the calibration temperature and the...

the beer was transfered to the secondary when the fermenting gravity reached 1.020 It's been lagering @ 36F for almost two weeks until today when I noticed it had started to freeze. I was planning on lagering for four weeks total and reaching an FG of 1.014 Now that is has frozen I'm not sure...

Darn, the temp control on my lagering refigerator went south and now 5 gals of red lager is semi-frozen. I was pretty close to FG before this happened. Any suggestion other than slowly raise the temp, pitch more yeast and then bottle?

Just picked up a new 6.5 gal brew bucket to lager with. 48 hrs into fermentation and I don't see any activity in the bubbler so I open the lid and what do I see... the start of a nice krausen layer of yeast. We'll I'm relieved that my beer's well on it's way, but how do I fix a brew bucket...

I've made a couple of Brewer's Best kits and it's standard to use 2 oz of hops durring the 60 min. boil as long as you are adding 6lbs of UME. As for the brown sugar, it will not effect the taste because all of the sugars will ferment out (make sure you reach your FG) but the final color will...