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After starting my batch, I discovered an error of adding about 12 oz too much DME. Are there any compensations to make early in the primary? Or later in the secondary? Total ended up with about 3 lbs DME and 6 LME along with 2lbs specialty grains. Any thoughts?

Here's a question for you brewing veterans: I brewed a batch of red ale and all seemed to go along fine until the bottle conditioning stage. Due to some significant distractions at the time, I let the bottles go for a couple of weeks in lower than ideal temps. They probably dropped 4-6 degrees...

I am a somewhat novice brewer, having brewed about a dozen batches to date and am starting to get into the complexities a bit more. A problem has surfaced, however, that I can’t quite figure out and have read conflicting information. I have a all-grain recipe that has been converted to extract...

Once in the secondary fermenter, how much re-invigoration of the fermentation process is to be expected and how much is too much? Should this cease within 24-48 hours? Does this suggest a lack of adequate aeration in the primary? Is this always a self-limiting situation with no significant...

I have made wine for 20 plus years, but am a novice at home brewing (this forum is great, by the way....). I started a new batch approximately 30 hours ago and didn't notice any obvious fermentation activity for the first 24 hours (no bubbling from the airlock). Wort was at 76 degrees when...