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Well, this post seems to have gotten away from me! We ended up ordering it on Sunday night and will be building the mashtun this weekend! Then it's time for a trip to the LHBS to brew up a batch! Conveniently, my wife is actually the one who started brewing first (only by a month). I helped...

As a Christmas present to ourselves, my wife and I are going to make a mashtun and then brew some beer together. I just found this cooler on Walmart.com, and I want to make sure it will work! A little about us: We both are really into home brewing and would like to take the next step. We...

Update: My fiancée racked it to the tertiary tonight! She told me that it has a very strong strawberry flavor, but that it's "delicious!"

The fiancee racked it to the secondary last night! She told me that it already tasted great without the strawberries, so I'm excited to see how it tastes with the strawberries!

Good to know! I'm brewing up a batch next weekend, so I will probably split it at some point and do a gallon with the leaves to see how it turns out!

That's what I thought, but the fiancée didn't think so! Just checking! (For the record, I've always left the trub behind, but since this is the first time ever using a secondary, I wasn't sure either!)

I'm getting ready to rack my wheat beer into a secondary with some frozen strawberries! My question is this: when racking, do I leave behind the trub that's settled? If I do, won't the yeast be left behind?

Long story short, I really enjoy a nice shandy after a long summer day. The place I work sells lemon balm plants, and after picking and eating a leaf, I decided that it would be awesome in a wheat beer. I've read mixed reviews of using it, so I was wondering if any of you have done it, and...

Hey all, I really want to serve some homebrew at my wedding reception, and I'm wondering if anyone knows the logistics of it for Minnesota. My understanding is that when SF2336 was signed, it allows homebrewers to serve their beer as long as it is not for profit. "Sec. 10. Minnesota...

I have no idea. I thought I was being pretty careful with my sanitation. The only thing I can thing of is that my dry hopping container didn't get sanitized properly. However, my fermentation stopped way before that, so maybe it was doomed from the start. Sent from my iPhone using Home Brew

It didn't fully ferment; it stopped way short. What would cause this bad of an infection? Sent from my iPhone using Home Brew

Ugh! I was so very excited for this beer! It was my favorite tasting up to this point, and now it's definitely gone down hill. I thought I had a stuck fermentation (after one week, it had gone from 1.060 to 1.040, and stayed there for several days). I checked it today, and when I opened the...

I measure with a hydrometer. The sample I took was 70° and my hydrometer is calibrated for 68°. Sent from my iPhone using Home Brew

Well, I checked it and good news and maybe bad news? It looks like it has/had fermented! I took a gravity reading and it came out at 1.040, so it's dropped quite a bit. However, it looks like the krausen has fallen already. Doesn't that mean that fermentation has stopped normally? Uh-oh...

I just made my first SMaSH IIPA on Monday night! I made a two-gallon batch and used 6-lbs of Maris Otter (I was going to use 6.25, but the store only had 6-lbs). I did a 0.6 ounce hop addition (Simcoe) at 60 minutes, and 0.2 ounces at 20, 15, 10, 5 and 1 minute. I'm going to be dry-hopping...

This batch had an expected OG of 1.071, but I hit a little low at 1.064. I will check for krausen when I get home from work; hopefully I see something! Could I do a gravity check, or would it be too early to notice anything? I pitched around 82° and when I checked 8 hours later, it was at...

Hey everyone, I brewed a IIPA on Monday night, pitching the yeast around 10:00. It is now Wednesday at 3:00, and I still have no action in my air lock. I know that airlocks can be deceiving, but should I worry? It was a two-gallon batch and I pitched the entire packet (dry). Because I...

Hey all, I have a rather basic question. I have a beer ready to bottle, but I'd really like to have it for next weekend. Is it possible, in order to have it carbed up by then, to use much more than necessary priming sugar and then pasteurize them? I know, it's far from ideal, but I'd only do...

Mine had a lot of what I'm assuming was lemonade clumps floating during fermentation. Some of them fell out of suspension as it went, but some turned white and continued to float. I don't know if this is normal, but it's what happened with mine! Sent from my iPhone using Home Brew

I added four packs of Kool-Ade lemonade (the kind that you just add sugar to). I mixed the packs in with my priming sugar when I heated it up, and then bottles as normal! Turned out pretty swell. Sent from my iPhone using Home Brew