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Hello all, I am flying to Colorado later today and I would like to bring a few of my latest batch to share with friends. Does anyone know if home brew will be fine if I check it in my suitcase? I did read somewhere online that it could explode. Thoughts? Any experience with this...

The wort was in the 70-80 range and now it is in the basement where it is probably 68-70 degrees.

Brewed the NB caribou slobber two days ago. Yesterday I went to check on it only to find that the all sani/water in the airlock had "exploded" out onto the top of the bucket. I put more sani/water in and it did it again. So I switched to my other airlock for the heck of it. (Not the "S"...

Ok, thank you for the advice! I did aerate the top off water and wort pretty well, but I may have over topped off.

Both yesterday and today I brewed and both times my OG was lower than the recipe indicated. Yesterday I brewed a Barleywine with OG of 1.082, mine read 1.072. Today I brewed an English brown ale with OG of 1.052 and mine was 1.042. 1. What are some of the possible reasons this is...

This link (http://beerdujour.com/Howtobrewabigbeer.htm) talks about "rousing" the yeast 3 times a day. So I should shake it 3 times a day during first two weeks or so?

Can my bottling bucket also serve as a primary fermentation vessel? I'll probably buy another bucket or carboy in a few weeks, so would only use it for one batch in the meanwhile. Thanx

Making a chocolate milk stout, the recipe calls for secondary and then add cacao nibs 2 weeks before bottling. Because I am adding something, does that mean that I HAVE to secondary this brew? I have read on this site about only transferring to secondary if dry hopping or making other...

OG is 1.082 Recipe: Specialty Grain: 0.5 lbs Briess Caramel 90 LME: 3 lbs Amber (60 min) and 9 lbs Amber (15 min) Hops: 2 oz Cascade (60 min) and 1 oz Williamette (15 min) Yeast: Wyeast 1945 NB Neobritannia or Safale US-05 I thought I read somewhere on this site that it wasn't recommendable...

I will be brewing a barleywine next week, my first high gravity beer. Considering the time commitment, I want to make sure that I know what I'm doing ahead of time. A few questions: 1. Northern Brewer recommends liquid Wyeast using a starter. How necessary/important is this? I purchased...

Planning to buy another carboy, not sure between 5 g and 6.5 g yet but my question is where is the cheapest place to buy one? Thank you, Jeremy

At home I have some of the narrow tubing I use when I bottle. Can I use this or does it need to be a wider diameter? I live near Lowe's and Home Depot...what diameter do I need?

All I have is some narrow tubing, not the wider ones I see used as blow off tube...can I use this or does it need to be wider?

Nevermind the 2 LHBS near me are both closed on Monday...ha...is there anything else i can do?

Can I take the airlock off and leave it off while I run to the LHBS (5 min away) or is that a no-no?

Hello, This is my 4th batch overall (partial grain). I pitched the yeast on Friday around 6pm, so it has been a few days. I have never seen the krausen get so high up in my 5 gallon carboy. I'm worried about an explosion! Should I be? What should I do? Thanx, Jeremy

Went down to check on my NB Hefeweizen that has been in carboy for almost two weeks and see I small insect floating in my airlock. I only removed the airlock once in the last two weeks so maybe it got in then or it was in there the whole time? I'm guessing this doesn't matter at all but only...

Brewed Northern Brewer Hefeweizen 1 week ago. I added blood orange peel at 15 min and it all went into carboy. I am not planning on moving into secondary. A few questions about SG: 1. After how long in carboy should I begin taking SG readings? 2. I have read many times here that I...

Thanx guys! I have it in the basement where it is very dark and around 60-68 degrees. I am slightly concerned that I may have gone over the 5 gallon mark. What can happen if carboy is slightly overfilled? If krausen starts to bubble out of airlock does that mean I overfilled? Do I...

This is my 2nd batch overall and this time I decided to use my carboy instead of my plastic bucket. Having said that I've never watched the fermentation process. I pitched the yeast around 18 hours ago, and it is bubbling about every second now. Just wondering what I "should" observe over...