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I've been kegging my beer for a couple years now and my father has suggested carbing a wine. Can I simply keg carb to the desired level, fill my bottles and cork? Will a standard wine bottle with cork hold the carbonation without pushing corks or exploding bottles? I have no idea how many...

Would adding 1lb of white wheat to an 11 gallon batch of CA Common add a noticeable wheat flavor? I'm trying to find a grain to help head retention but I don't want to affect the flavor. Any thoughts?

I have been washing yeast according to recommendations from this site for months now and it's been great. I have buddies who will save their yeast cake for me to wash and save for future brews. My question is how long after the beer has been transferred off the cake is too long to still be...

I realize that this topic gets debated endlessly, so I apologize for creating another. I've made two AG wheat ales in the last 6 months and both had a metallic taste. I've made several beers before, between and since that have NOT had this issue so I don't believe it's my equipment or...

I've been brewing for about two years, all-grain for 1. Sometimes when my buddy and I can agree on a style I'll do a double batch (11 gal.) which we then split into two carboys. We always use Wyeast but purchase one package, brew a starter, and then split the starter in half. Generally...

I realize this may seem like a strange question, but my OG was much higher than anticipated. I didn't even think about adding more top-off water last night;maybe it was all the homebrew I consumed while brewing. I was just so delighted that my OG wasn't low so I went ahead and pitched my...

I've been having difficulty bottle carbing and I am quite sure that it's due to lack of yeast remaining when I get to bottling. I tend to prefer lagers and always transfer to secondary so I'm thinking that I'm not getting enough yeast into my bottles to carbonate. Is it possible that a 3 week...

On January 1 I brewed my first all grain. It was a red ale and extremely simple. I ended up getting just over 75% efficiency and everything went very well. I bottled just over 4 weeks ago and it's barely carbonated. I've checked a few bottles over the last two weeks and noticed in the last...

I've often read how important it is to thoroughly mix the wort before taking a hydrometer reading. Does particulate matter (trub & such) in the wort affect my reading? I know some guys strain that stuff out when transferring into their fermenter, I typically don't bother with that step. Is...

I'm brewing a pilsner and it's my first partial mash, with 5 lbs of pilsen malt. I stabilized the water (5 qts reverse osmosis) at a temp of about 152 on my glasstop stove then added the malt split into two muslin bags. After 45 minutes I checked the for starch conversion with iodine and I...

I've had my bock fermenting on my basement floor for almost 3 weeks. I don't have an OG but gravity has held at 1.022 for almost a week. Is it time to give it diacytel rest and then lager? I was just hoping the FG would be lower. Is this something to worry about?

Eight days ago I brewed a bock and didn't get an OG (long story). My local brew store suggested leaving it in primary for 7-10 days. Do I transfer at 7-10 days without really knowing where ferm is at? Or do I wait until the hydrometer reading is unchanged after several days before I give it...

I've had an oatmeal stoudt in the secondary for two weeks and I'd like to add some chocolate to it. I'm hoping it will help smooth things out and add a slight chocolate tone to the finish. According to Papazian powdered bakers cocoa is best, any suggestions on how much to add?

Did my first brew yesterday from an Amber Ale kit, but in my enthusiasm to be prepared I took my recipe out early to study and lost it. I ended up having to go from memory and some other resources to get started. After adding the yeast I expected to see some action. It's been 24 hours and...