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Thanks, gratus fermentatio. I took the plunge and started my first stage a few days ago. We'll see how it goes!

I'd like to try stepped fermentation, but I can't find instructions anywhere. Am I calling it the wrong thing?

OK, so, the consensus is... no one's really quite sure what it is. It hasn't gotten any worse since I posted. That's good, right? Anyway, I'll rack it soon, and taste it. What's the best way to reduce headspace in the carboy? Add more apple juice?

I've been fermenting three gallons of cider for about five months now. Yesterday, I noticed a thin, white film on top of it. I assumed it was bubbles, but when I jiggled it, some of it settled out. The rest remained on the surface, in clumps of different sizes. Is this just dead yeast cells, or...

Here's a fairly general question. It applies to my beer, wine, cider, and mead. I discovered that on more than one of my carboys, the universal stopper I had my airlock in was not forming a complete seal. I could see, looking at it, that there were places where the rubber was not in contact...

Dried. I've read up on wet-hopping, and it appears to be an Advanced Topic. At this point, I'm struggling with the simple stuff. In my own quasi-defense, I will say that the bottles that have aged several more weeks are merely bad, and not actually awful.

I brewed up an IPA according to Papazian's recipe... and using Cascade hops I grew and harvested myself (the plant is now 3 years old and ginormous). However, upon drinking it, there's essentially no hops flavor at all. It has a sweet taste, and an even sweeter aftertaste. The only way I...

Uh, recipes are evolving that fast? After 3000 years of making beer? And, for the record, my carboy of APA is right next to my carboy of cyser. :)

I'm making the pale ale from Papazian's Complete Joy of Homebrewing, on page 171. The final instructions are "Ferment and bottle or keg. You should be enjoying this in three weeks." Uh, great, but a newbie like me needs more specifics on how long to ferment and how long to let it sit in the...

Thanks everyone! I learned more in my first five minutes here than in six months of reading books. Well, at least about what I was doing wrong -- and what I wasn't doing wrong! I want to develop a specialty in mead and cysers, but those take a long time to ferment, so I will be brewing beer to...

Hello, all. I've brewed two beers, a mead, and a cyser (in process). I've found good info here, and now I need to start asking my own questions.