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I just bottled 5 gallons of a pumpkin ale about two weeks ago with 6 oz of corn sugar and had one yesterday with zero carbonation. There looked to be little to no sediment at the bottom. The bottles are sitting in about a 65 degree basement, however I did leave the beer in secondary for a week...

I dont know how well my mash is converting starch to sugar. I have never used an iodine test to determine whether or not I have full conversion but today I was using some pale extract along with my grains and set up a little experiment. I diluted my extract to be the same gravity as my wort...

I have made four all grain batches of different styles, three of which have had a higher final gravity than I have hoped for. At this point I dont know whether I need to check my mash routine or the conditions of my fermentation. Any suggestions?

I have a brown ale that has fermented out and am brewing an english barleywine to rack on top of it. I have never done this before. Anything to watch out for? Do I shake the fermenter with the yeast in it or aerate before pitching my old yeast cake?

I will be preparing to bottle my fourth ever batch of beer and it is the first one that I actually enjoyed tasting throughout the brewing process. My other beers tasted ok (I'm finally doing things right) but I have had serious problems getting the correct level of carbonation in my brews. I...

What do you all consider the best method for taking fermentation temperature during fermentation in a glass carboy?

I usually wait about six weeks from brew day to drink from my bottles but I am growing rather impatient. I have tried my beer around the four week mark and it usually tastes a little green at that point. I am currently waiting on a scottish ale it fermented for 14 days and was in the bottles...

I am embarking on my first AG this Saturday and was wondering if there is anything that any of you may have overlooked your first AG batch. I could use some tips too.

I just bottled my second batch and after an initial gravity reading of 1.035 I got a finishing gravity of 1.019. I estimated the alcohol content at 2.2% or worse. I used nottingham dry yeast for 5 and 1/2 weeks. I know my OG was pretty low but, any tips from you experienced guys. Help please!!!