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well decided to make some mead, I used 15lbs of clover honey and fermaid K, with champaign yeast. It has been bubbling like crazy for over 3 days now.....I read somewhere that after the fermentation slows to add some more fermaid K along with some DAP....just curious...should I do this or just...

I have found the perfect Fermentation chest.....I have an old refridgerator in the garage and it constantly keeps the temperature at 60 degrees......I am wondering If I add enough ice I can get the temp down to around 35 to 40 and then try a lager. I think I would have to keep constantly adding...

I made an imperial stout and I then racked it into a secondary to age for about 2 months and after about 3 days there is a noticeable sediment layer on the bottom. I am confused because I have read that if you leave your fermented wort on the yeast layer for to long it will end up not good so...

Well, just got done putting the stout in the secondary and everything looks fine, took a hydro reading and it is at about 1.020 after an OG of 1.070 which I guess checks out....I tasted the stout and it tasted real good, there is sort of a sharp bite to it but I think after I age it about 2...

Hello All, I am about to brew an imperial stout kit from my local HBS and the only question I have is on his instructions he states when adding the grains put them in a grain bag and just put them in the water until it reaches 180 degrees then pull them out, but from reading posts on this board...