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I just made a cyser the other day, and I kept it to a 1 gallon batch so I didn't have to drop a lot of money on the ingredients in case it didn't come out perfect. My recipe: 1 gallon apple cider (pasteurized) 2 lbs honey 1 packet of champagne yeast. Add the honey to the cider while adding...

My first beer, a wheat beer made from extract, turned out pretty sour. I was completely new, still wet behind the ears. I'm not sure what happened, but I just let me beer sit on the yeast. Bad idea. When I bottled it, the yeast was transfered into the bottles giving it a very cloudy look and...

Awesome. Thanks for the resources. Looking forward to using this new knowledge in my brews.

Hi, I'm a fairly new brewer, but I've got a few brews under my belt and I've read a few books so I know the basics. What I've been hoping to stumble across is a comprehensive list of the types of hops and their flavor and if they are a bittering or an aroma hop. If any body knows of a good...

I keep mine closed also. Since fermentation has stopped, there is no more CO2 buffer zone to prevent bacteria from getting into the beer.

It could be that you aren't waiting long enough before you bottle your beer. This means that the yeast would continue to ferment (and carbonate) your beer inside the bottle, giving you the excess carbonation. It sounds like your equipment is clean, so I would allow your beer to sit a few more...

The taste was a little strange, it was my first mead ever made and the first one I ever tasted also, so I was unsure what it was supposed to taste like. There wasn't any sweetness to it, just a very strong alcohol flavor. I only made 1 gallon in case I screwed up, so I have about 8 bottles...

So this post is a little bit late, hopefully someone will check this out. But I made a pineapple melomel a few weeks a go. We let it sit until fermentation stopped and then we racked it to a secondary and let it sit for another week. We only made a gallon. But when we bottled it and tried it, it...