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I'm interested in brewing a pair of beers that have markedly different colors and final gravities, so that I can pour them both in the same glass and have them not mix (commonly known as a "Black and Tan", but I'd name it something else.) What are some things to do to make a beer have an...

I'm researching historical "small" beer for purposes of reenactment and coming up with a good-tasting, low-alcohol beer that can be enjoyed all day without all that messy passing out business. Has anyone tried this before? (Nothing came up in a search). Here's what I've got going so far (I'm...

When the yeasts ferment, what gases are put off by the process? I moved my fermenting from the garage (too cold), to a basement bathroom closet (still pretty cold)- it's pretty rank in there, but I was wondering if the gases put off are either toxic or flammable? I want to put a space heater...

Couple of quick procedural questions: --Since I've been making 1 gal test batches, the way I've been using yeast is to mix in with water and nutrient and storing the unused liquid in the fridge in a Glad container. Is this going to hurt the yeast's ability to do its thing? --Lactose is...

So, I'm trying to learn to make cider well before my trees start bearing fruit and I can start making it from scratch (all my batches are for test, made in gallon jugs)- Still a little shaky on some items though- -- I get that "racking" means transferring the liquid to another vessel, but...

I've been reading that with a very high alcohol percentage (14%), the cider will need to mellow for a good year or two before being drinkable. If I wanted to make a cider that would only take, say, a month or so to mellow, how strong should it be approximately?

Was going to wait until I had a bunch of these, but the list was getting long: My hydrometer defines "balling" as the sugar content of a liquid. I read that this comes from the inventer of the scale (Karl Balling), but has this term mutated into the verb "to ball" meaning "to add sugar", or...

Hi- I came back from a trip to BC with three gallons of hand-pressed cider in a cooler, and decided to try my hand at turning it into booze. Two weeks later, it's reading 14 percent and it's sounding like it needs to mellow for a good long time... Making it was so much fun that I'm going to...