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I have a cider that's been in primary for around a month. It's done fermenting but the krausen hasn't fallen. I used us-05, has anyone else experienced this? Can I just scoop it off with a sanitized spoon? Rack from underneath it? Sent from my iPhone using Home Brew

I bout five gallons of "100% apple juice from concentrate." The ingredients listed are apple juice concentrate, water, and ascorbic acid. Nowhere does it state that it has no preservatives, but since nothing is listed in the ingredients I assume I am good to go right? Sent from my iPhone using...

I tasted my cider today. It's been two weeks in the primary and oddly enough it is very sweet still and slightly fizzy. Obviously there has been some fermentation because activity was crazy for the first four or five days and there is a slight kick to it. I stored it all up with my sanitized...

I have had my cider in the primary bucket for about two weeks. I used us-05 an Fermentation seems to be finished (no more bubbles). Yet, when I open the bucket it has what appears to be a foamy krausen still on top. I was wondering if anyone has experienced this with US-05 and should I wait for...

Is it possible to do a BIAB in a five gallon kettle for a five gallon batch? I'm assuming I'd only be boiling 3.5 gallons and then topping off with water to 5 gallons. Sent from my iPhone using Home Brew

I found some cider at the store that contains both ascorbic and malic acid. Would this be ok to use as long as there are no preservatives? Sent from my iPhone using Home Brew

This title may be a bit misleading. Basically, I'm wondering how your beer conditions differently after you transfer it off of the yeast cake and into a bottle. I understand the carbonation process and all. I just want to know the benefits/drawbacks of aging and conditioning in both stages...

I brewed this kid and it's been in primary for about three weeks. The instructions say 2 weeks primary and 4-6 secondary. You're supposed to dry hop a week before you bottle. I really don't want to secondary. So my question is would it be ok to just dry hop in the primary here at 3 weeks and...

I brewed the NB American wheat beer about 4 weeks ago and I've left it in the primary bucket this whole time. I plan to bottle it in the next few days. Was just wondering if this was too long in primary?

Does anyone have a recipe for one. I know I'm going to want this beer when it gets a bit hotter, and it'll be gone by then.

I Have a number of these small stubby bottles I would like to reuse, but unfortunately my plain old red Barron capper won't do the trick. I was wondering if anyone has had luck capping these stubby bottles with a bench capper. Is it worth the investment? Or should I just go buy a couple cases of...