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I'm interested in NA brewing. Has anyone done it with good results? I've tried several craft NA beers and most are crap but Idk if that's cause of the process or they just make crappy beer to begin with.

Hi, I've decided to do a 30 day no alcohol challenge. I currently mix bourbon and water in a keg and put it on tap. I'm looking for something not alcoholic to add to my water (minimize the calories please). My first thought was Apple cider vinegar but i read that too much ACV isn't good for you...

I have an undetermined amount of beer so I can't batch prime. Could someone please tell me how much sugar I should put in a 12 oz bottle. I'm looking for the standard 2.4 volumes

I'm interested in modifying a wine recipe I found on here. It had canned pie filling, juice, and a butt load of sugar. I made it a few times and it was pretty good. The problem is the abv is around 16%! I want to drop that down to less than 9% and have a decent bit of residual sweetness...say...

I'm brewing tomorrow and forgot to get lactose at the HB store. It's quite a drive and I was wondering if I could get the same stuff at regular store or if I could use something else. I read someone used Stevia but I'm also looking for a creamy sweet. Thoughts?

i've read a good bit about hopbursting and haven't run across a direct answer to this...what if i put all my hops in at like the 1 minute mark? It calculates out to 89 IBU's. Is there anything wrong with this?

I got a big mouth bubbler with a spigot and for my first beer I decided to dry hop with whole leaf hops just tossed in. I also cold crashed it, so now I have a crap ton of trub and hops at the spigot...I thought the hops would float but evidently they sink when they get cold. So, what do you...

I brewed an ipa with whole cone hops last week and accidentally let a few get into the fermenter. I plan on dry hopping with more but not for another week...maybe 2. I'm wondering if the handful of hops that have gone thru fermentation might cause any off flavors by being in the beer for 3 or 4...

I made a wine from pie filling and sugar and montrachet yeast and it tasted a little hot. I read that 71b would take away some of the heat, so I made another batch using that yeast. Granted, it is just 2 months old, buy it also tastes hot. Will this age out? And if so, about how long...6...

I brewed a Saison a week ago today with wyeast 3724. OG - 1.048. I kept the temp at 90. I checked the FG on Friday and it was already 1.008 (recipe predicted 1.013) so I cut the heat off and it is now 69 degrees. I dumped some fruits in it an hour ago for 5-7 days. My options are: Keg...

I recently tried Ponce, and World Beer Cup Gold medal winning Saison from Quest Brewery in SC and I fell in love. So much so that I immediately went to LHBS to get the ingredients. Anyway, I will be adding some jalapenos and cucumbers and my original plan was to rack to a secondary but then I...

I made a stout that I wanted to age until August but company came and I went ahead and tapped it early. There is over half of it left in a 3 gallon keg. If I just shut the CO2 off and close the valve will the beer and carbonation be ok for a few months? I would think worse case scenario would...

I soaked some oak cubes in bourbon 1.5 yrs ago and ended up with some leftover bourbon. The cubes sat in it for probably couple a months. I assume I could just use this for my next bourbon barrel aged whatever????

I have read that NS is an interesting hop that can mimic a white wine. I have used them before but I also had some Galaxy in the mix and don't recall any white wine flavor. That beer was a 4%ABV made with Marris Otter malt and half and half with galaxy hops at 50 IBU. I want to experience that...

i regularly use a refractometer when making beer and i have just recently started making wine. The meter is pretty accurate with beer but I am not sure of the readings i get with wine. The last batch of wine I got 27 brix - Sg and 16 brix - FG...this, in a calculator, comes out to be 1.116 and...

This is my first recipe post. I just HAD to share cause it's so dang tasty and I've gotten tons of help from this site. I hope you like it. I did a batch of Beirmuncher's Centennial Blond, doubled the hops and added some cold brewed coffee to half of it. I coarsly ground 1/4 cup of french...

I want to add cocoa nibs, vanilla beans, cinnamon sticks and dried peppers to a stout. I've got the quantities figured out and everything soaking in rum. My question is should I.... 1) - put everything loose in the primary (primary has huge yeast cake) 2) - everything in a bag in primary...

Here is the recipe i'm making: http://www.craftedpours.com/homebrew-recipe/cigar-city-hunahpus-imperial-stout-clone-homebrew-recipe i'm getting ready to put this into the secondary and I'm getting concerned with leaving the ingredients in the beer for 6 months. Is it necessary? will it hurt...

i plugged a recipe I found into a calculator and the OG is 1.123 with a FG of 1.031....is that appropriate?