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Sorry if this has been asked before, I wasn't able to find it anywhere... So I have a Robobrew on the way, my biggest concern is the sparge technique. 1) raising the basket out of the wort, and sparging through without the capability to vorlauf seems like it would allow a lot of debris...

I can't find a clear answer in any of the threads... So, I'm making a Pumpkin Ale with canned pumpkin is it ok to add the pumpkin straight to the wort and let it settle out in the primary, or should I use a grain bag?

Been reading these old threads trying to figure out if I can make the most out of the Sam Adams clone that I have started fermenting at too high temp. Using WLP830 German lager yeast, I pitched at about 78-80 deg. Ferment started and I thought I had the fridge set to cool slowly before going to...

I ordered two extract kits at once and today I brewed the first one, or so I thought...... I totally mixed up the ingredients!!! The kit was supposed to be just an american light beer. But read what I ended up putting in it, anybody have an idea of what type of beer I will end up...

The closest thing I could find to my problem was this link : "4 gallon yield from a 5 gallon batch" My carboy slipped (sloshing the beer and mixing the sediment) as I tilted it while transferring to the bottling bucket , to which I had already added 3/4 cup priming sugar. I decided to stop...

Gonna be visiting the Pensacola area for a few days this spring, can anyone recommend some pubs to hang out in and get some good beer? :mug:

As I discovered (was pointed out to me) as you can read from this thread I went to the secondary way to early. So now its about finished after being in the secondary for one week, I have alot of sediment in the bottom (at least more than should be in a secondary). I was thinking about moving...

Does this look normal? This is in the secondary, racked from the Primary today (it looked the same way in the primary bucket) thick slimy looking, did this within a couple hours after racking . I have just never had one do this before. (3rd batch) I used a different yeast this time.

So I am getting ready to order a recipe online, from Midwest supplies, they state that you are able to upgrade to a liquid yeast if you wish. This will only be the 3rd batch I have ever made, I have always used the Nottingham dry yeast.:ban: My question is: Should I upgrade to a liquid...

Hey guys, My first post here and guess what! It’s another “Did I ruin it ?” thread. I didn’t see any previous post that answered my questions…. Well, I will try to keep it short and sweet…. Here goes… My first batch has been in the bottles for 1 week, I know way to early to expect it to...