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anyone use these together? (I haven't had great seals using just a rubber stopper...) thanks.

I am BRAND new to wine-making (may continue with it, may not). Working on an Island Mist kit. I'm at the clarification stage and thought I was ready to bottle. about a week or so ago, I noticed my 3-piece airlock was just about dry. odd, I thought. re-filled it and didn't think much about...

my first try at winemaking: kit directions say to sanitize with metabisulfate solution. I'm used to using StarSan...can I use it instead? Thanks.

hello! a relative gave me an Island Mist wine-making kit (strawberry white merlot) had to stop at my nslhbs to buy bottles. corker, etc...owner thereof advised against using the included bentonite, saying it will leave a harshness in the wine. I forget what he recommended in its place...

today marks the one year birthday for a large Belgian Dark Strong Ale I brewed...well, technically, it's been in secondary for exactly one year. :ban: time to keg or let it go some more? OG = 1.103

apparently, I killed BOTH of the Fuggles I planted last March. :mad: oh well...planted two EKG's and a Sterling a week or so ago, and they're all starting to break the soil surface.

have a recipe that calls for some sugar adjunct, and would like to substitute liquid Belgian Candy Syrup (amber) for a 1/2 lb of the adjunct sugar. anyone know the conversion? thanks.

have a recipe that calls for some sugar adjunct, and would like to substitute liquid Belgian Candy Syrup for a 1/2 lb of the adjunct sugar. anyone know the conversion? thanks.

looking for a bit more input on this problem. (no disrespect to malkore and YooperBrew.) www.homebrewtalk.com/showthread.php?t=55868 thanks! :mug:

I brewed a high gravity Belgian Strong Dark Ale last fall and it's been in secondary for three months now. I'd like to bottle this one before too long, but now I'm concerned that maybe I waited too long (too much yeast settled out?) in any event...advice appreciated on how to finish this...

would one of the more experienced brewers educate me on cold break? I think I'm missing the boat....I've added whirlflock to the boil, but then transferred the whole wort into primary (after cooling, of course). did I defeat the purpose of the whirlflock by pouring the whole contents of...

I planted Fuggles last March and the bines grew (no harvest this year). question...do you cut the plant off right at ground level before winter, or above the woody portion that is above the ground? from my reading, that part is unclear. Thanks

I brewed two Belgian Strong Dark Ales two weeks apart. only differences being: primary time...first batch two weeks the second batch was in there for just under three weeks pitching rate...first batch had two different White Labs vials pitched...

any recipes for authentic Austrian mulled wines? (we spent last Christmas in Vienna...should have asked while we were there.) some of the mulled wines were very good, others were WAAAAY too "clove-y" I'm assuming the spices were just added to plain old wines, then heated.

I have a Belgian Strong Dark Ale that I brewed on 09/09. OG was 1.076. ambient air temp is 70°F still have slight airlock activity...about one bubble every 25 seconds. I'd rather not disturb this beer until I'm ready to secondary. when should I rack it to secondary? thanks.

anyone use these? I'll have a couple Belgian Dark Strong Ales to bottle condition and planned on using these. any advice for how many to use for this style? general directions say to use 3-5 per bottle. I'll be using 12 oz. bottles Thanks

dumb question, but (other than aesthetics) is there any reason to remove labels from bottles of store-bought brews before re-using? have a Belgian I'm working on (and another planned) and don't want to tie up the kegs while they age. thanks.

okay, a week or so ago I force carbed a nut brown at 30 psi for a few days and when I tapped it, it flowed perfectly. next, I turned down the regulator to 10 or 12 psi and turned down the temperature another 6 degrees or so. last night...all gushing foam, no beer. is 6 degrees...

preparing to brew a version of Striking Gold Belgian Strong Ale that calls for two different yeasts (WLP570 and WLP 500) with a target OG of 1.077 with two complete (but different) vials of yeast, would a starter be necessary? btw...I'm planning on brewing a similar version as soon as this...