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I have a celis white clone (5gal) to which I added approximately 1.5 cups of juice from crushed berries before putting in primary. Q1) I assume that the addition of fruit juice would lower the expected F.G below just the celis recipe (1.011), but how low before I bottle? Q2) I know...

So my mom is asking what to get me for Xmas, and I thought either a conical fermenter or a wort chiller (depending on how much she will spend) Any experts want to weigh in on Plastic versus Steel for the conical, how easy it is to use, or steel versus copper for a chiller. I am trying to...

Assuming that you sterilize properly, have proper alc and hops, etc. How long can you let bottled beer sit around. I can only assume that at some point beer begins to degrade, and likely long before commercial brews.

Inspired by the taste of a good pumpkin spiced ale, I decided on a highly expiramental brew. My family loves to stew brown sugar, butter, and cranberries, then place in halves of acorn-squash (similar to pumpkin) and bake. Trust me its delicious... So I thought why not make a beer... I...

Made a Barley Wine, but OG read at 1.060 which is very low for that type of "beer?" Due to the fact that it was my first all grain, and I slipped up acouple of times in the sparging process, I do not know if that was accurate or not. I may not have pulled out enough sugar. Question: Is...

Hello, I brewed and racked to primary a Barley Wine 3 weeks ago. Active fermentation bubbles in the airlock lasted from hours 12 to three days. No activity from that point on till two days ago when the temp in the room spiked to 75*F (think this reactivated the yeast). It is now...

Just finished brewing Oatmeal Stout last night by following another recipe, called for an OG of 1.070. Mine finished out at 80*F as 1.108. I dont know how to explain this other than it being a partial grain mash and I could have sparged well? I feel like if I let the Irish ALe yeast I...

So I have been researching clone recipes for Guinness Extra Stout, and obviously many of them call for the use of Nitrogen in bottling to give the head the typical guiness head. How hard is this, how is this done? with a tap? I heard something about a Nitrogen plate which I know nothing...

this references another thread "apple cider beer" I have bottled, aged and cold conditioned my apple beer, which actually came out tasting relatively well. There is however some weird characters to it that I am unsure of or dont like. 1) Graininess- I believe that this is due to the fact...

So I wanted to brew a holidayesc beer with apples, cinamon, etc. Mash smelled great, when I opened the primary fermenter after a week it smelled awesome. Now after a week in the secondary and into the bottles the aroma has weakened. Also, I chilled one bottle for an hour to see what it tasted...

I have made several ales, but want to start brewing some lagers, porters, etc. but do not have a fridge or other apparatus to regulte temp. Could I keep in the tub, perhaps with ice water wrapped in a towel or something? Thanks