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Hello out there to all you Brewers! HAPPY THANKSGIVING to all of you! So I have a question about the carbonation process? I have Brewed 2 different 5 gallon Beer kits so far. The first was an English Porter and the second was a favorite style of mine, a Hefeweizen! I'm having the same problem...

Hello out there in Brewville! I'm Brewing a Hefeweizen style Brew for the first time. It's a "Brewer's Best" Brew kit. Anyway, I've read before that you shouldn't transfer to secondary, like the instructions suggest, but rather leave it in primary until bottling time? Is this accurate? If so...

Hi everyone, I'm currently Brewing a 5 gallon batch of "Heffe" inside my house at 73-74°. My Fermenter just "crapped" out, so i had to move everything inside? The Fermenter was set to 70° Inside the house is set to 73°. I used the Wyeast smack pack that is designed for "Heffe" style Brews. Will...

Hello Fellow Fermentors!😎 I was wondering if anyone has made a Mead using this Kveik yeast: Mangrove Jack's Craft Series M12 (dry). I tried this for the first time, in a gallon batch of Pineapple-Mango-Jalapeño Mead and had an interesting experience? It was the most aggressive fermentation I've...

How's it going! I want to up the volume I make of Mead from a 1gal batch to a 3 gal batch. The 1 gal batch calls for 3lbs of Honey. Do I just multiply this recipe by 3? Which, I then would have to use 9lbs of Honey?? That seems like a lot of Honey? Is this the normal process for increasing the...

Hello, Just curious if anyone has had a similar experience with Brewing a 1gal batch of "Mango-Pineapple-Jalapeño" Mead? I used: 100% juice and 1 pepper (quartered w/seeds) 2 1/4 lbs OB Honey 1/2 cup black tea for tannin, 1/2 tsp Ferm Aid, 1 box of raisens (chopped) 1/2 pack of "Mangrove...

Hi All, I'm making a Mango - Pineapple 100% Fruit juice wine! No preservatives and I used Lalvin 1118 Yeast. I have read in the recipe for this, that I should leave the Wine in the first fermenter for at least 3 weeks, then rack to either bottles or secondary fermenter. The OG reading was...

Hi All, I've got a question that I think I already know the answer, but wanted to make sure? I've converted my refrigerator to a fermentation chamber by using an Inkbird temp controller. I live in Florida, so the outside ambient air temp is starting to get around the upper 50's to mid 60's at...

Hello, I'm making a fruit Wine from store-bought 100% fruit juice. It's Mango & Pineapple. There's no preservatives in the juice. Just juice, bruised raisins and Lalvin EC1118 Yeast. I took a OG reading and it was 1.087. It's been in the Fermenter for 1 week. I have the Fermenter set to 70°F. I...

Hi all, I'm doing a batch of Mango-Pineapple Fruit Juice Wine. Do I need to do a diacetyl rest for this Fermentation or no? I have a 2-1/2 gal batch fermenting in a 3 gal plastic carboy. It's temp is controlled in an "Inkbyrd" converted fridge. Set to 70°F. Exactly in the middle of the range for...

Hi All, Sorry, this is a long one? Please ask any and all questions to help me Brew a better batch next time! I just completed a 5 gal batch of Robust Porter. It was a partial grain, LME Beer kit. Everything went good, as far as the schedule and target gravity numbers. After a vigorous...

Hi All!! I'm new to homebrewing, with 1 successful 5 gal Brew under my belt! Can anyone explain how you can use an igloo cooler as a mash tun, without melting the bottom of the PLASTIC cooler? I see pics of the cooler conversions and the cooler setting on top of the propane burner, but...

I have split the 5 gal batch of my robust Porter after 10 days in primary. I flavored the one batch with "barrel-aged dark cherry, Vanilla" using 2 vanilla beans. The other is the original "Robust" Porter recipe. The fermentation action in the air-lock dropped down drastically after about 2 full...

Does anyone have info on what the best way and Brewing steps are for adding Jalapeño pepper to a Vanilla porter? I want to split a 5gal partial mash, extract into 2 (2.5 - 3gal) batches. One will stay the original kit recipe and the other will be experimented with adding Vanilla extract and...

Hello again, For all of you Brewers out there that use a copper tubing wort chiller. I was wondering if there is any need to clean and sanitize the inside or outside, before using or will the hot wort on outside be enouph to sanitize the equipment? I know the water running through the inside...

Hello, I'm doing a 5gal partial-mash, extract robust Porter kit recipe soon. I was wondering how to do a vanilla porter with this kit? What would be a good addition time for the vanilla and how much do you think would be enouph for a 5gal batch? Is it better to use liquid vanilla extract...

Hello! I'm doing a "non boil", South African Pineapple-Raisin Ale. I've had it in 1st Fermentation now for 7 days. It seems to still be bubbling strong! I've been able to keep the Fermentation temp at 72-73°, by replacing a refridgerated wet towel, wrapped around the Ferm Bucket. I don't have a...