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So I am scheduled (provided I get consecutive readings) to degas my wine in a few days. I was going to buy a mix-stir or something similiar but then saw where a guy used a foodsaver to do it on utube (I think it came from this forum). They said they wouldnt do it on a full size carboy, has...

I started a strawberry melomel last weekend. Fermentation started up the next day and it's doing great. Strawberries in the primary. I'll add more later for flavor as needed. 7# clover honey 1.25# sage honey 3.5# strawberries (cut and frozen) WLP720 The questions I have are - I remove...

So, I'm starting to screw around with some 1 gallon batches. I've currently got a rum going (1.185 OG) as well as a berry cider (rasp, black and blue). Yesterday, I was bored and had some free time, so I added a packet of the HIGHLY active bread yeast to a gallon of regular apple juice. I didn't...

Just curious how everyone adds their priming sugar? I have been adding about 6 inches or so of finsished beer to my bucket, then with a slow stir adding the priming syrup with a slow stir? Is their a better way?

Hey all, I'm really new to brewing. I purchased two Coopers malt extract cans. One is the Australian Lager, the other is the Brewmaster Pilsner. The directions that came with the cans are extremely vague. There isn't a starting gravity, finishing gravity, or boiling time to follow. These are my...

I know many people have had bad experiences with Corona or Corona-style mills (e.g. Porkert), and even more are convinced that they are just bad without ever having used one. But I suspect that these mills have a worse reputation than they deserve. I also suspect that while they may not be ideal...

So far I've brewed 2 beers with Safale S-04, and unlike it's cousin US-05, I'm not loving it. It seems to give a lot of fruity flavors, and not in a good way, even at low fermentation temps. I have a Hobgoblin clone that (immature, admittedly) tastes a bit like wine mixed with coriander. I'm...

I was wondering - what do the brewmasters get degrees in? Chemistry? Biology? Or are there actual brewing schools out there? In short, how does one go about getting his foot in the door of the industry? __________________ (sort of) New to the Game up next: Kolsch secondary: altbier...

so, like any good newbie I've been reading the brewing books by Palmer and Dave Miller and they both talk about beer tasting "green" after 1-2 weeks in the bottle (ie not ready). I'm wondering if any of you more experienced brewers could describe this taste? Is it more of an aftertaste...