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Forgive me if this has already been answered on here.. I can't find anything. This is my first time bottling a fruit beer, passion fruit/kiwi wheat. Anyways, when I keg a fruit beer I transfer to secondary and rack on to the fruit, then put the bucket in the fridge at 40° to keep the yeast from...

Just had the abt 12 on tap and it taste so much different from the bottles I've always bought... anybody else notice this?

my trippel finished at 1.005.. I was hoping for around 1.015. The beer is very thin and boozy. I'm not getting any of the sweetness I look for in a trippel. I hear to add maltodextrin but that's only gonna increase mouth feel. I want to make a 1 gallon batch of beer with light DME, and light...

Its my buddy's birthday and he keep hounding me to meet him for a drink at the bar... I'm chilling my wort right now, my question is, would it be OK to step out for an hour then when I get home wait for it to get to pitching temp before I add yeast? I'm guessing it will be in the high 50's when...

First things first, I enjoy an IPA from time to time but the industry is being overly consumed by it... I went to one of the local beer stores earlier and decided I would turn away from the Belgian part of the store and try to find some Belgian style beers in the american beer section to save...

After seeing Budweiser's Superbowl commercial I decided to jump on the wagon and brew a "pumpkin peach ale" I guess this my way of rebelling like the other breweries. If you've jumped on the same wagon as me please share your recipe 10lbs Belgian pilsner 1lb rye malt 1lb caramunich 2lbs flaked...

Seems like every time I brew a beer the fg turns out alot lower than what the app is telling me... got some hot beers lately And I'm kinda annoyed... anyone else have this problem?

I brewed a saison about a month ago.. finished at 1.005 and I planned on doing a Brett addition in secondary... well I ended up grabbing the wrong vial of yeast out of the fridge which was mead yeast and I added it to secondary. Dumb move on my part :( was looking forward to a Brett saison but...

I used about 15% roasted grains on my imperial stout... I'm about to finish boiling. I was wondering if I can make a mini brew (1.5gallon) tomorrow with crystal malt and add that to the fermenter to balance it out

This is one of the only days I can brew.. my starter won't be ready till Wednesday.. making an imperial stout, its prob gonna be around 11% abv.. my question is can I add yeast (non starter yeast) after I chill my wort then throw in the starter on Wednesday?

I brewed a Belgian blonde ale (lost abbey - devotion clone) yesterday and my brewers efficiency was at 95%! (1.082 og) At first I thought it was pretty awesome but after doing some research I've read that a real high brewers efficiency will cause ur beer to be watery. Is this true?? If so can I...

The wit beer I brewed didn't have the citrus profile I was looking for.. taste the way I want it when I add an orange to my pint... Was wondering if I can add some squeezed oranges to the keg? I'm taking it to a party so it will all be consumed that day... Any input?

Long story short I went to the store while my buddy racked my California common into keg... I forced carbed the keg and when It was time to drink it I saw that there was a lot of yeast particals/residue in the beer (super cloudy)... He definitely pulled off the beer very close to the yeast cake...

Well I've only brewed 4 beers. I kegged them all after reaching my fg and all turned out really good until I decided to brew a dark Belgian strong ale (only high gravity brew). The beer turned out ok just not what I was looking for. My question is, how long should I let it sit in the primary...

Brewed a belgain dark strong ale and I decided to try force carbonation (something I've never done before)... Well my piece of crap plastic clamp didn't work so well and my hose blew off at 30psi about 30seconds into rocking it back and forth.. beer all over me and the walls, about 3/4 of a pint...

After constantly browsing this forum I took the leap and signed up.. I recently brewed a pale ale and added grapes that I juiced(about a gallon) to the end of the boil to a 4.5 gallon batch.. I was told to add to the end of the boil but after doing research it seems like I went about it the...