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So, I got my beer kit from AHS and it had speed over the weekend. The liquid yeast sat in hot warehouse all weekend. when I finally got it out of the box it had to be between 80-90°. I put it in the refrigerator right away. So, the obvious question is... Is my yeast going to be ok? Thank you

Sorry for lacking on details. I did mash at 155°. If you fellas think that I'm good at the gravity I'm at then I will take your word got it. I do like malty beers do this could be a treat! Thanks for the quick help everyone!

This was an all grain batch. I guess I was thinking it was too high for a final gravity reading. Still fairly new to brewing and I don't quite have all the science down. Do you think I'm good at 1.018 as a final gravity?

Ok so here's the deal. I brewed up a batch of beer about two and a half weeks ago. Fermentation was going great, then it kinda came to a stand still. The beer was a christmas ale, I know I'm running behind! Starting gravity was 1.065, and it has stopped at 1.018. The yeast I used was Fermentis...

Ok so I have a recipe that calls for 3 lbs of buckwheat honey. 3lbs would be like 20 something bucks and I would like to try to do this recipe on a budget. Can I substitute 2 1/2 lbs of clover honey and 1/2 lbs of molasses? Thanks!

I have some whiskey barrels that didn't pass an air test. They are charred on the inside. I was already planning on making a bourbon barrel porter before I got these. My question is, can I use them with the charring on the inside or should I just order oak cubes? They will be cut up, so I...

UPS driver! I get everything I order before it has a chance to get delivered!

You should be good being in the TX area, shipping couldn't take more than a day or two! And UPS is where its at. I refuse to use any other shipper!

I think that if I'm going through the trouble of making 3 gallons I might as well just make 5 gallons. I think that I am going to go ahead and do it. Thanks for the feed back!

So AHS has a Spiced Porter, I was thinking of turning that into a Pumkin Porter. Maybe adding 2-3 cans of pumkin to the mash, and possibly another spice packet from AHS. Would this work or would it wind up tasting awful!? Any advice is greatly appreciated!

Me want!

Okay, so, when its stuck... Force it down some more? I'm not too scared of breaking a bottle, I'm more scared of losing 12 ounces of beer! Ill try it out tonight, if I can't get it to work ill just bust out the ol' Black Beauty Capper.

Pretty sure its right. I set everything dead center and pull down. Gets stuck everytime. The bell that comes with it is for standard size caps correct? There aren't smaller caps are there?!

So I got this deluxe Agata bench capper from AHS and everytime I pull the lever down the cap gets wedged in the bell. The bottle is capped but the bottle and cap stay in the bell. I'm sure its the right size bell for the caps and I don't think I am using it wrong. Any tips?

How did you carb the batches? Was this a kit then you split the sugar in fifths? I'm not really sure how to calculate it otherwise. I would really like to try this.

So I know someone who used to brew, he said I could buy some stuff from him, cause it was in the way. I got a new hydrometer, lots of books and magazines, four 5 gallon carboys, one 6 gallon carboy, 8 cornie kegs, a full cylinder of co2 with regulator, 4 picnic taps, a 15 gallon brew pot with...

Can't wait to hear how it turns out for you... And turns out your in STL I'm only an hour away! I will SO test it for you!

My dad has a turkey fryer that he doesn't use anymore and I was wondering if I could use it as a burner for a quarter barrel that I was planning to use as a brew pot. Would it work? Would the pot be good for anything?

Ok so I normaly make beer but a friend gave me 20 to 30 lbs of pears. I figured I'd make some wine. I thought about adding some apple juice or cider to it for some flavor. Any thoughts? Anything else I should do to make this wine awesome... Since its my first.

I got like 15 lbs of pears from a friend at work and I wanted to incorporate them into an Apfelwien. Is this possible with out using the pectin enzyme and campden tablets? Or should I just go for a pear wine? (Which I am nervous about doing since I have never made wine)