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I used 2 gallons of cider and 2 gallons of fresh from the fruit plums. I boiled the plum juice with a gallon of water and 1 pound of sugar for 20 minutes. Was I a crazy person doing this? I used a wine yeast suggested to me figured it should turn out ok. did I mess up by not using pectic...

I brew all grain and I have made a bunch of common styles. I am trying to find something really interesting to make. Anyone have a crazy interesting beer that I could brew at ale temps? I only have the means of mashing 25 lbs of grain, so don't go overly imperial on me or anything. I normally...

So I had a batch of IPA lose hop flavor and smell, I mean all of its hop flavor and smell after cold crashing my beer in the fridge for 3 days. When I checked on the beer on the 3rd day the air lock had almost all of the vodka sucked out of it into the beer and it was super frustrating. So, my...

I brewed a beer a month ago, last week i moved it to my fridge to cold crash and i noticed today that the aroma on my beer has almost completely gone away. The beer opened with a FWH of cascade 1oz and 1oz chinook at the opening of the boil I added 1oz of each again with 5 minutes remaining on...

I am cold crashing for the first time and I have had to refill my airlock 3 times in the past couples days. Is there something I can do to avoid this from happening? I don't want an infected cream ale!

bastards got into one of my air locks... sanitized the life outta everything and swapped air locks... then microwaved the flies :) MWUAHAHAHAHA

I was pouring my wort into my fermenting vessel tonight and the sack i got from the homebrew store had a hole in both sides. Should i wait for primary to do its work then transfer or strain it tomorrow and repitch some new yeast?

Just took a grav reading of my imp stout brewed on the 2nd. Wanted to see how my baby was fermenting. I haven't made an imp stout before, so I'm pretty excited. Anyways I gave it a taste and it has a extreme harsh alcohol taste, i was hoping to bottle on the 30th and let it sit in bottles...

Somebody make it happen.

So I brewed a beer about 2 months ago and I had about a pint of it out of my keg 3 weeks ago. Was just what I wanted, light on malt with a good crisp hop to it. Today I had some and it tasted super sweet. Thought it was a fluke so I went ahead and finished my drink and then got another, still...

can I use some of my extra American 2-row instead of sugar in a dandelion wine? what started as a joke with a couple of my brew friends has become something I am interested in knowing. I would very much like to try it out if is at all possible.

I started brewin at 9 PM because I work weird hours... just got done moving... just realized my dog got a hold of my last rubber stopper for my carboy... just used plastic wrap and am now crossing my fingers hoping my yeast sucks enough that it wont go crazy until the stores open in the morning...

what do you guys think the max amount of grain you can fit in a 10gal mash tun? 20lbs? 25?

I think I figured out my beer off flavor just now. It has got to be either to much sanitizer or that i rinse the bottles after sanitizing. could this being messin up my brews fellas?

So as the title implies, I'm bottling on saturday. I was wondering if you guys think I should cold crash from now until then or just leave it be. Haven't cold crashed before, but I've heard a lot of good thing about it.

Ok, So I switched to spring water over using faucet water and I am using starsan instead of iodaphor. This better all work out. Just finished 2 batches of beer. 1 pale ale and 1 amber, wish me luck! Also am trying out dry yeast.

Ok I have beers that have been conditioning for months and they are still horrible. I'm 2 weeks away from selling all of my brewing EQ. I have made 2 awesome porters.... but every other beer I have made has either tasted like a bandade or somehow came out tasting and smelling sweet. I have 6...

i'eve been doing a 2/2/4 schedule for my beer 2 weeks primary 2 secondary 4 bottles... and I swear they are never done after 4 weeks in bottles. they are more like 12 weeks in the bottles to finish... Whats with this taking so long? my bothers beers are done in less than 2 months and mine...

I have 3 beers bottle conditioning right now. they are all fully carbed, but they all have a little cloudyness and are clearly not finished. Haven't payed to much attention to them. 2 of them have been bottled for 2+ months and 1 for 6 weeks. they haven't seen any fridge time yet so they all...

I have 2 pale ales that just finished fermenting for 2 weeks they have haven't dropped in gravity at all in 3 days. If I keg them today can I drink them in 3-4 weeks or should I let them sit in 2nd ferment before kegging? Buddy of mine says he takes his from 1st to keg and they turn out great...