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So I recently made a pumpkin ale, I did it as an extract beer, 5 gal batch. I cleaned, cooked, pureed, and added rice hulls to one pie pumpkin and added it 30 min into my boil. Trouble is Ive never cooked a fresh pumpkin before and didn't realize I had to separate the pumpkin meat from the...

I'm bottling my first batch or beer ever and it happens to be an English barley wine. 5 gal, about 12% abv. I've kegged about 15 batches but this is my first time bottling. After a few months in the secondary I'm going to repitch yeast and bottle with corn sugar. Do I need to bottle out of a...

The primary bucket I use to ferment in is not holding and co2 pressure, it's an actual "Brew bucket" or whatever the brand name is. The middle piece of the three piece airlock is not even suspended up touching the top of the airlock any more and it's only been a week. I checked and the lid is on...

I have been reading some, and looking on BeerSmith, but i just see that you use a certain amount of priming sugar to acheive a specific vol of CO2. I know that one would use about half as much priming sugar when keg conditioning vs 12 oz bottles, but what if I want to use 22 oz, 32 oz, and 40...

If I'm trying to make a gallon of cider would I just use 1/5 pack of yeast and 1/5 the priming sugar (1oz) of a 5 gal batch? Most the recipes I've seen are for 5 gal batches and I'm not trying to make that much yet.

I recently brewed a stout, about 6% ABV. I let it age for a while in a keg in a closet, i recently tasted it and decided it was about ready to go. I put it in the kegerator, carbed it up, and tasted again, and it tastes like its a little too concentrated, a little thick. I had a friend taste...

I tasted a Scottish/belgian style ale the other day 1 mth after brewing. It is suppose to be about 8% abv, so I thought it would take longer to age, but, I tasted it anyway and it tasted very strongly of alcohol, almost spirit like, and not much else. I am thinking the beer will take another...

Ive recently had some of Rahrs Bourbon Barrell Aged Winter Warmer and I liked it alot. Is there any beer besides a stout that anyone would recommend to age with bourbon infused oak? Not that I dislike stouts, quite the opposite I have one ageing right now im just interested in a different style...

Does anyone know where to get Rogue Dead Guy Ale in the 1/2 growler in (or near) Ft. Worth, TX?

This is based from the post https://www.homebrewtalk.com/f14/poll-how-long-do-you-primary-215533/ I saw that most people use a secondary only to dry hop/ bulk age etc and not just for clarification like in the "traditional thinking" just wanted to see what people are doing, maybe ill change...

My name is Van, I live in Fort Worth, TX I am currently on my 2nd batch of beer, the first is still ageing, I havent tasted anything I've brewed yet but this forum has already done me some good :mug:

I have a Scottish/Belgian Style Ale, it is dark amber in color and should be around 7-8% ABV. It was in the primary for 6 days, the secondary for 9 days until it cleared, and now it is in a keg aging. How long do y'all recommend that the beer age in the keg before it is ready to chill/carb/drink?

I started with 20 lbs CO2 pressure on the keg and then disconnected it. I have herd 1/4 cup and 3/4 cup DME that you add before you close up the keg, does anyone know?

My beer has already gone through the primary and secondary and I just put it into the keg to age and carbonate. I added 1/4 cup DME to the keg to produce the carbonation, but I did not boil the DME before I added it! I was just very busy when I was doing this and totally forgot. What is the...