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Good Morning, Today I am going to brew a NB Caribou Slobber Extract kit. I will be using 1# of Briess Sparkling Amber DME and 6# of Mallards Amber Malt LME I will also only be boiling 3 Gal. and topping off to make 5 Gal. How much LME and or DME do I need to add after steeping my grain...

Hello, I am going to bottle an Irish Draught today that has been fermenting for 4 weeks. I was looking at a priming calculator and it is asking for the temperature? Why? And do they want the temp. at time of bottling, during the first few days of fermentation or a average over the 4 weeks...

I brewed this yesterday OG is 1.045 sitting at 66 deg. F Just a bubbling away. Now to wait 4 weeks and bottle. It looks darker than what I thought.

Hello, I just got this kit and was reading the instructions last night seems fairly simple . Only one part is a little confusing. The instructions say add 3.15 lbs. of Malard's Gold Malt Syrup but they sent me 6 lbs. so do I use all 6 lbs. or do I try and split the 6 lb. jug and only add 3.15...

Getting ready to bottle a belgian saison and i am getting an FG of 1.002 directions say should be 1.011. It has been in pimary for 21 days. Oh OG was 1.050 and fermented around 66 F. any thopughts

Hello I have only made about six batches of beer most were mister beer kits 2gal. I have always fermented for 3 weeks, bottled then condition for 4 weeks with no problems. And I never used a hydrometer. I am in the process of making my first 5 gal. batch, I took the first reading when I...

Hello everyone, Sat. i brewed a Scottish ale, I did a 2.5 gal. boil I cooled the wort to aprox. 70 degrees and piched my yeast I think it was a windsor yeast. the OG was 1.036 right in the range it was suppose to be. Sat. night I had activity airlock going crazy and a couple of inches of...