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Thinking about making a chocolate stout and adding some mint to it. We want to make the mint in the way the Moroccan mint tea is where the mint is not so over powering. Does anyone have any suggestion as to when, how long and how much mint we should add? Thanks in advance for your help.

So we are making a lager that says the fermentation temp should be 45-50 F. My brew buddy and I want to put it in the fridge for fermentation but the fridge is not just a fermentation fridge and we have food in it. We are think about putting the temp at 40 which is the upper max per the USDA...

So everything seems to be going fine except that the regulator value keeps creeping up and nothing other than gently shaking the keg gets the psi back down. Yes I've fiddled with adjuster. Does anyone know what this means.

I have a package of sweet dried orange peel and the recipe calls for bitter orange peel. I don't really mind but if I wanted to could I just boil the orange peel liner to get the bitter flavors out of it

Is there any reason I can't do this? The only reason I can think to do this is if the sugar has some non-desirable things on it. When making the sugar solution before I've noticed that sometimes the carbonation level is inconsistent. I want to have the cheapness of table sugar but I don't...

My homebrew store only has flaked corn in right now and my recipe for a cream ale calls for flaked maize. Anyone have any experience in the differences between them when brewing?

So I brewed on Saturday and I got a 1.032 OG on a summer ale. I was done by 4:30 in the afternoon and by 11 pm it was bubbling about every second. The next day it continued that trend. I had to go away for 2 days and I just got back today and it already appears to be done the water level is...

Should I do it during the boil or during the fermentation process? It is fresh orange peel.

So we used DME as a priming sugar and it left a not very good malty aftertaste. I talked to another homebrewer and he said I just needed to wait a bit for the taste to "mellow out". Is this true? I just want to know for this beer as I will never again use DME as a priming sugar.

Was doing a 13 lbs all grain brew and ended up with a sg of 1.030 with a target of 1.055. Saw some threads on using dme to fix the brew. Would this work. Edit. Did the brew late Tuesday

Thinking about trying out some hops in my next mead batch. Does anyone have any recommendations for the hop type. Was thinking about: Brewer's Gold, Tettnang or Savinski. Any thoughts?

How to do get an accurate read on meads where you are adding honey to over time to get a stronger mead? And any tips on the yeast and the times and amounts when I add more honey? Also looking to brew some hops in it but don't wanna make a Midas touch clone, any tips?

So I've bottled my first batch of mead. I've saved about 2.5 gallons for later sampling but the remaining 2.5 gallons are going fast. It's pretty good but I can't wait to see what happens a year or two down the line. So I brought a small bottle to my favorite bartender and while I was there...

Right now my mead is bubbling every 7ish minutes. What is the amount of time I should watch it to see if it's done? Is there a better method to eeing if it's done bubbling other than watching it?

I'm a new(first time solo) brewer and I've got a few questions. 1. I made my mead on the 24 of April and it is still bubbling. After a week or so it was bubbling about every 5 seconds and now it is going at about 8 seconds. Should I wait till it's not bubbling any more or should I rack it...