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So some clarification is needed on my end becasue I've read a lot of different opinions based on high fermentation temps. My main question is basically after inital fermentation is done in a controlled temperature environment, 7 -15 days depending on the beer, what effects can occur afterwards...

I understand the importance of aeration before pitching the yeast however I made the mistake of waiting too long to pitch the yeaast after the beer was aerated (Damn giants game ! ). I did a split 10 gal batch with a friend and his took off like a rocket, mine fermented but not nealry as much as...

SO I get a lot of poop from my homebrewing buddies about my Botteling Process. They hassel me becasue 90% of my botteled homebrews are in bottles whose Label has not been removed. I work a FT and PT job, have a SWMBO, and rather spend my time perfecting my brewing process rather than soaking old...

So I'm in the middle of making a extremely hoppy pale ale (toungue Splitter - off of NorthernBrewery) and it will also be my first attempt at dry hopping. After reading a lot of the threads posted in regards to dry hopping process a talked to my local homebrew supplier and what she said was...

Wondering if anyone in the Vermont area can point me in the right direction. I need a place that will Refill a 5# CO2 tank. Any and All Help is Appreciated.

Just made a nice Cream Ale that called for a lb of Honey - However it did not specify when to add it into the Boil. I did add it with about 5min. left hoping for the best. For future reference does anyone know when Honey should be added in order to efficiently extract all its qualities. I know...