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As someone who has only done three (3) beers and a few wines, I would say - whatever you do - cool the wort to the temp specified in the recipe before adding yeast... and sanitize well. I'd pick a pre-hopped, all-malt if you want something simple that tastes dern good too. Of course, most kits...

12 gallons for me. 5 of American Wheat Ale, 5 American Cream Ale 2 Oktoberfest I have some Cerveza ready to go, just waiting a bit.

After completely ruining a Cream Ale, I've decided to try the simplest kit I could find and take absolutely every precaution to get it right. I just started fermenting an Oktoberfest from Mr. Beer (I said simple). I have quickly come to HATE cleaning bottles and the whole bottling process...

Thanks for all the help. Ill try it again in a few weeks and just keep checking on it periodically - maybe it can improve. The temp of the wort was something like 80 when I added the yeast. The recipe kits does say 70 before adding. Apparently not paying attention to just one step really can...

It was the Nottingham that came with it - and and I gave an ice-water bath... but I do think it was still too hot when I added the yeast. Darn it. I guess lesson learned. Thanks for the help guys. Wish there was some way to save it. No use crying of spilled beer.

I brewed a Brewer's Best American Cream Ale kit. I let it sit in primary bucket for 7 days, then transferred to a better bottle for another week. I proceeded to bottle as usual. I waited 10 days (could be part of the issue?), and I'm trying a cold one tonight. It's carbonated... but is tastes...

Yancdc, I sure appreciate ya. Thanks for all the help man. - Jared

Excuse me, 69°F. Not 60.

My wort threw up... I have the room at roughly 60°F. The air lock has been bubbling away all night. This afternoon however, I find the air lock almost empty and water on the lid of the bucket... my last brew did not ferment with such ferocity. Is this normal? Thanks for all the input btw, such...

After that I'm going back to my roots and making some apple cider - this time from a kit, and supposedly it will be done in time for Thanksgiving (not sure how that's possible). Next beer? I'm actually consider the Whitehouse's recipe for Honey Ale, which is available now from Northern...

Thanks for the advice! It may very well be that it burnt, now that you say that I remembered that at that time I was using a gas stove and wasn't all that accustomed to it... certainly makes sense to me! I will look at the yeast guidelines for temp and take your advice. I'm not sure the name...

I am just about to start my second beer, but before I do I wanted to say a few words (write, whatever) about my first brew. I brewed a True Brew brand, American Wheat Ale extract kit. I was surprised at how simple the kit was to make. It really is something about as simple as Mac and Cheese...

OK, the title is not legal - but I'm thinking of preparing a water/sugar/nutrient/yeast mixture that has an alcohol potential of about 3% and letting it ferment to dryness. Then, add a cup of sugar per liter and some root beer extract and bottle and cap in champagne bottles... let them set for...

Theyvarent just soda concentrates, but I ordered some root beer concentrate from Zatarain's out of Louisiana. I think they may sell a few others...

Thanks so much KevinM. It had a. Alcohol potential of 11% and had only been fermenting for 3 days thus far. Think I should pull some out and bottle as champagne before it is totally dry? Your information really clears things up for me. I drank the yeast in some homemade root beer I made and it...

Hey everyone, this is my first post here, but I've been reading for a little while. I've made two one-gallon batches of wine and now I'm making my first five-gallon batch (white wine). I want to make a few bottles of sparkling wine. My local brew store has the proper bottles and recommended...