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I left a packet of Nottingham Dry yeast in an unairconditioned room for about a month. The temps were probably 85 degrees. The packet says to store refridgerated, is it still ok to use this packet?

I usually set the pressure to 10-12psi for 3 weeks. Using only a half full 5 gallon keg should take how long to carb? The same or 1/2 the time?

I have searched and searched and get tons of different answers, which is awesome but drives me crazy. So I am looking for some advice on all of your previous experiences with this topic. Lets say I am making a EdWorts Haus Pale Ale (which I am) Which would end up with better beer overall...

Tomorrow I am attempting my first PM. I have read the sticky on how to do an easy PM and I feel fairly good about the process. Ed Wort's recipe: Mini Mash You might be able to do a mini mash with 5 lbs. of light DME. Heat 3.5 qts of water to ~168/169F in a pot. Heat a gallon of...

Made my first batch of apfelwein, followed the instructions exactly. Left in primary for 2 months. Been in my kegger for 2 months or more. It has been very very good but has a taste that reminds me of champagne. My friends all like it but have said the same thing. Is this normal?

Last night a friend gave me an unused wine kit from 2006 made by Grand Cru, will it be any good to make or is it to old?

I just started making wine. I know with beer that sanitation is a big concern. I have heard with wine that it is very difficult to ruin a batch compared to beer. Is this true and if so what is the reason?

Pretty new brewer, only a few batches in. It seems that this forum highly recommends the Haus Pale Ale brew from EdWort. He gives the recipe for all-grain, mini-mash and extract. Under the extract version of the recipe he says to do a full boil. For those of us who do partial boils how...

Just kegged my first batch yesterday. Put the pressure at 10-12 psi, purged the CO2 and then plan on letting it sit for a couple of weeks to carb in the keggerator. Is it possible to overcarb if the pressure stays at 10-12 psi for to long? Say 4-5 weeks b/c I may be out of town traveling...

Hi everyone, I just finished reading Palmer's book thanks to the great recommendations on this site. He says to add half the malt extract at the start of the boil and the other half at flame out. He then let's it sit for 10 minutes before cooling the wort. Besides a lighter color to the...

Hi everyone, Do any of you see a problem with cleaning and sanitizing the keg, valves, gaskets and beer lines a week before putting the beer in the keg? ( I will re-sanitize the the lid once beer is racked into keg). Thanks.

What do you all feel is the best updated homebrew book available covering all aspects of brewing?

Guys, Thanks for all your help. I'm about to go to kegging. Does beer age properly in the keggerator? Or does it need to sit at room temp to keep the yeast active?

For beers with a specific gravity of 1.052 or less such as a blonde ale, do most people age it beyond the 4 weeks in a primary? I was wondering if I should let it sit in the keg for a few weeks or just force carb and drink it.

About to keg for the first time. I am going to the keg after 4 weeks in the primary. Should I let the keg age at room temp prior to force carbing or should I force carb then age at room temp. Does it even make a difference?

Any thoughts on using the bottling bucket as another primary?

I just got my Sierra Nevada from Midwest and plan on brewing it over the holidays. A few questions: It says to dry hop in secondary 1/2 oz of hops. I prefer to keep my beer in the primary bucket for about 4 weeks then go straight to the keg. Will I taste much of a difference if I don't dry...

I have brewed two batches so far and bottled them both. I read all over this forum that 4 weeks in primary then to the bottle is the way to go. I then waited 3 weeks after bottling before consumption for carbonation. The beer was good but got even better a few weeks after that while sitting at...

What types of beers don't need to be in fridge for a couple days to help settle out the yeast? I'm assuming Weizens would be one?

Hello, My second batch, a Northern Brewer Honey Weizen, was kept in the primary for 3.5 weeks. On Wednesday, the day before Thanksgiving, it will mark 2 weeks in the bottle at 70-75 degrees. I would like to throw back a few on Thanksgiving day with the family. This site recommends that...