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Anyway, I was in Hawaii recently. They have a Coconut Porter. It is outstanding!Maui Brewing Co. Along with all of their microbrews. But since I live in New York it's not like I can just pick it up at the store. Any suggestions to add coconut flavor to a porter. I was thinking shredded coconut...

How wide is a standard half barrel keg, 1/4 barrel keg, and those 5 gallon soda kegs? I am trying to see if I can fit 2 soda kegs into a 1/2 barrel fridge. Suprisingly I can't find out the dimensions of any of these very easily on the internet. Thanks for the help!

This beer is usually cloudy and unfiltered. Should I just skip putting it in the secondary and just move right to bottling?

I know that your object is to cool your wort as fast as possible before adding to the fermenter. It is really hard to cool a large amount in this hot weather. Is there a certain temperature I just need to get the wort to, to avoid off flavors? Then from that point I can just let it cool a its...

How fermentable would wheat flake be? Many belgain wits used unmalted wheat I believe. Is this somthing that I can just pick up at the grocery store then? When do I add wheat to my mash? and does it need to be kept below a certain temp? Thanks for the help

I want to get a kegging system set up, but I need to get some money together first. I had a crazy idea in the mean time. Could you use a bucket as a keg and just throw it in the fridge? Then set up a hose with continuous suction, essentially syphoning beer from the bottom. The hose would need a...

I got a pack of oak chips for my next wine batch. How long am I supposed to leave them in it? Thanks

If I use an ale yeast, what sort of effect will it have as compared to champagne yeast? I don't want a yeasty flavor or anything. I would prefer apple taste all the way. Anyone have experience with different types? How about British ale yeast compared to American ale yeast? I am leaning towards...

I'm curious if I can keep some sweetness in my beer if I use a yeast that has a low attenuation. Is the attenuation low on a yeast b/c they just leave behind a certain amount of sugar naturally, or is the yeast just not capable of tolerating the alcohol content, leading to more left over sugars...

I am going to try making a sweet wine and I was wondering what would be a generally gravity for a wine AFTER it has been back sweetened. Nothing dry but it can't be as sweet as desert wine, right in the middle sweetness I'd say. I'm trying to figure out how much sugar I will roughly need to add...

I want to make some mead but I need to get a corker first. I saw a cheap one at the antique store and I was wondering if anyone knows if they work well or at all. It's one that you would screw into a counter top and then lower the plunger onto the cork. Would they work with synthetic corks...

If I add potassium sorbate so I can back sweeten my cider, won't this not allow my bottles to carb up?

I have never made cider before but I want to give it a shot. I have only had the woodchuck cider before. Does anyone have a recipe to make something like that or something they think is better. I want the cider to end up having a nice apple taste, not really watered down and tasteless. No other...

Is there anything else that can sweeten, but is nonfermentable? Thanks

I saw Evets post about the wine bottles he had and I noticed that there are a number of people that need bottles. I recommend that if you need some bottles, get a yahoo account. From the main yahoo page you can click on the "groups" tab. From here you can join various groups that other yahoo...

I was looking at a recipe and trying to figure out what this is saying. Could someone help? Mash In - Add 11.25qt of water at 165.9 F Step Temp-154 F Step Time-60min Mash Out - Add 6.3qt of water at 196.6 F Step Temp-168 F Step Time-10min Thanks

I got a kit for Christmas to make a cab sav and I got everything into the fermentor on Monday the 12th. My instructions say to transfer my wine to a carboy when the gravity is 1.010. This should be after about 5-7 days. It turns out I have to leave town unexpectedly this Friday the 16th and I...

I have never made wine before. I have made beer however. Anyway, I got a kit for christmas, and I was reading through the instructions. If I want to age the wine for over 6 months it says to add 1.5 grams of Potassium Metabisulphite to my wine before bottling. I don't have a scale, anyone know...

I was taking a look at the beersmith program. It's pretty neat. Under the hops use section here are the ways you can use them. What does number 4 mean? Number 1 is just boiling so 4 is? 1.Boil - Hops is boiled in the main boiler 2.Dry Hop - Hops is added "dry" to the fermenter (usually the...

Does anyone know an easy formula or way to calculate IBU? Depending on hops used, time boiled, and volume of your batch everything would change. There may be other variables that I am missing as well. Is there a formula that has those variables and then I can just put in the correct numbers...