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I'm helping my son-in-law make a batch of cider (great experience, BTW). I've only done one batch before myself, several years ago. I thought we had enough juice in the 6 gallon carboys to fill a 5 gallon with enough left to at least have a sip... But no. One of them is about half way...

Not sure where to put this, or if it's actually appropriate on an HB forum, but this is the only place I know... I've been home brewing for a few years and really enjoy the process and results. I have run my own (non-beer related) business for many years and it has been quite successful...

So I have a little GE 7cf freezer (which I can't quite seem to squeeze the 4th keg into :( ) that I am using as a keezer, and am ready to put a collar on so I can fit out some taps. I was planning to mount the collar to the top (mostly to make keg changing easier), and thought I had read...

My basement is about 55° F. Without any added heat my porter is steaming along at about 62-64°. White Labs says the optimum temperature for this yeast is 65-68°. I can add a brew belt, but that will add 8-10°, which would be 70-74° right now. Am I better off leaving it alone until fermentation...

I've recently started doing AG, and am wondering if my process is going ok. It seems like I have a lot of trub in the boil pot. Yesterday I did a BierMuncher's Black Pearl Porter. I whirlpooled and then let it sit for 15 minutes before I started racking to the primary. I noticed I was picking up...

I want to make BierMuncher's Black Pearl Porter, but I don't have any Fuggles. What I have are on hand are Cascade, Cluster, Hallertau and Saaz. The recipe calls for a very light hop schedule - .5 oz at 60 mins and .5 oz at 2 mins. What would be my best options? BTW, I am not going to make...

I have downloaded and installed the above utility, but get an error message when I try to run it: "The Win 16 Subsystem has insufficient resources to continue running. Click on OK, close your applications, and restart your machine." Granted, I haven't tried doing that, but I'm assuming it has...

So I didn't plan things very well and I have no good place to lager. I am thinking of using the upstairs of my unheated garage (the garage itself rarely gets to 32° except after a very long very cold spell), putting a Brew Belt around it hooked up to my temp controller and wrapping the whole...

Ok, I did one AG batch using a 5 gallon paint strainer, but wanted to do a Pilsen with a multistep mash schedule using my new pressure cooker SIMS setup and knew I couldn't do that in a bag. So I bought a 3/4" braid and put a circular braid setup in the bottom of my 5 gallon Igloo®. Once I...

I am looking at the Briess listing at LD Carlson (the supplier of our LHBS) and see #1936 Wheat and #1939 White Wheat. Which would be the appropriate one for a Bavarian Hefe? TIA,

So I've been doing heavy PMs (my last one had 7# grain and 2.5# DME) using DeathBrewer's BIAB method. Gathering some ideas I've seen or read about here and there led me to realize I already have everything I need to do a full AG run. So yesterday I ran through my first batch and it went...

Ok, I made a mistake calculating the amount of priming sugar I needed in my Dunkelweizen (I left Beersmiths bottling temperature at the default 68°, so I only used about half what I should have. They've been bottled almost two months and I am sure they are carbed as much as they will be). Since...

So I'm doing a partial mash using DeathBrewer's BIAB method that uses a single batch sparge. I figure, while I' sparging I may as well start heating up the "first runnings" so it will help bring it up to a boil quicker when I'm done the sparge (10 minutes). Well, I actually got it up to a full...

So I am brand new to kegging and just got a setup from KegConnection. I took the stuff apart to sanitize it and now am perplexed. I didn't notice that there were different poppets in the first keg I took apart, and I'm wondering if they are supposed to be different (one type in the gas and one...

I picked up an Ironmaster Porter kit the other day. I thought I remembered hearing that you needed two for a 5 gal batch, and since I had an empty 3 gal carboy it seemed an ideal opportunity to get my feet wet with a porter. Of course when I get home and read the directions I see that you're...

I've never seen anyone suggest it, so I don't know if it's a bad idea or not. But it seemed like a great idea so I tried it yesterday and I think it worked great. I used the microwave while I was waiting for my boil to get to the late extract time (if I'd thought of it sooner I would have done...

Just finished primary on an Oktoberfest, and what's left in the bottom is very strange. I've only made one lager before, and it was nothing like this... After draining the excess beer off, I had 1-1/2 quarts of this stuff left. There is very little apparent yeast in it, unless it is...

I started an all-extract hefe three weeks ago today. Pitched a large starter (1/2 gal) from a previously harvested batch of Wyeast German Wheat #3333. Started explosively overnight, and has been fermenting in 65deg ambient temp (I know, the low end of the range) and is at 1.015 which is where I...

This is my first lager, made from super light extract (6# LME and 1# DME) with White Labs German Lager yeast. It was in primary for 3 weeks at 52°. I gave it a two day D-rest and it's been lagering at 35° for 4 weeks now. The airlock is still bubbling away, up to about 1 bubble every 3-4...

I've done some searching but couldn't find a definitive answer. I have a 5 gallon batch of extract fermenting now, and my original plan was to use one of the 5g carboys I have for lagering. However, they are both aging some wine right now and I'd rather not bottle either. I do have a couple...