Search results

Ok, so I brewed a vanilla porter (partial mash). It is in the primary bubbling quite happily. I later noticed however that I did not add in about 2 lbs of ME. (I feel quite mentally slow for doing such). Is there a way that this can be added?

I would be fermenting in the garage of my house. I don't have a basement, and the rest of the house needs to be 2-yr old proof. I really don't know how cold it gets in there, but it is much warmer than outside. Maybe this needs to go in the noob section, but I did several searches and did not...

I have a section of my house that has good sunlight exposure where the level of the gutter is about 20-25 feet above ground. Has anyone tried to use an existing structure to support their hops? I am envisioning that the roping could be staked at the ground and run to some sort of support...

I have obtained some very viable yeast from a local microbrew. It blew the top off my last batch, but I probably added more than enough yeast (or too much?). I currently have it in the refridge, and I am going to do a starter to ensure it is still good... but is there a general rule how...

I bought ingredients to do a LME hefeweizen from austin homebrew, including liquid yeast which was frozen upon arrival... from what I have read here, that yeast is most likely toast. I don't have the yeast in front of me, but I think it was a type of Wyeast Weizen... Now, I will be...