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So I haven't been able too keep up with my beer brewing, or not often as I'd like so I thought maybe something that is supposed to be aged a long time (like a mead) would be a good idea for me. But here's the thing, I've never had mead before, are there commercial brands out there? Would a...

I'm bottling tomorrow and one of my beers warned that it used a highly flocculant yeast. And since I've had it in secondary for almost 4 weeks, I figured it would be good to add some extra yeast just to be careful. The beer is a Norther Brewer ESB. The only yeast I have around is Safale...

This past friday I brewed a Northern Brewer ESB. The description of the yeast, Wyeast #1968 London ESB, says that "This strain is so flocculant that additional aeration and agitation is needed." I was wondering if there is a particular way to go about doing this, as of right now I am picking...

So today I'm diving back into brewing with a double brew. My ESB was brewed perfectly without a hiccup, my Irish Dry Stout however has threw me a curveball. I steeped the roasted barley for the right amount of time, cranked the heat to bring to a boil, and walked out of the room.... since when...

I haven't brewed a pretty long time and I'm looking to jump back in with a Porter, Stout, or ESB... or one of each. I am planning on running to the local beer distributor and pick up a selection of beers to help me figure out what I want to brew. Do you guys have any suggestions for beers...

I know that some beers are best when aged for a long time, and others, like wheats, are best when drank young. I was just wondering if there is a general rule of thumb for each style on when it is best to drink. How young is young?

I have just transferred my Honey Wheat into secondary after a week in Primary. The OG was 1.053 and the SG right now is ~1.03, this seems awfully high, will my beer drop a significant amount in the next week or two in secondary? 4# LME Wheat 2# DME Wheat .5 oz EK Goldings (75 min) Washed...

I just cracked my first homebrew! It's only a week old, but it's awesome! Well... the flavor kinda sucks, but I opened the bottle and it went "KA-cshhh" and I poured it and sorta got a head on it. It is sorta floral-fruitty-estery because it was fermenting at ~80 for the first few days. And it...

Ok so my room is pretty warm, so I am putting my fermenters in a tub of water, and adding ice as needed to cool em down. Just now I poured ice cold water over my better bottle, and my air-lock started bubbling... backwards. I assume the cold is affecting the plastic. but drawing air into the...

I have a kit for a Honey Wheat 4lbs Wheat LME 2lbs Wheat DME 1oz Cascade (5min) 1lb Honey Yeast (nameless white packet) This kit did not come with bittering hops and the yeast skeeves me out. I was thinking of using Wyeast #3944 that I washed from my Belgian Wit as the yeast. As...

So I racked my Belgian Wit to secondary today and am planning on brewing a honey wheat tomorrow, a kit that came with a no-name white packet of yeast. So I figured, on a whim, that I'd save some of my tastey whit yeast to use for tomorrow. I stuck my siphon into the cake and pumped up some of...

I just bottled my first 5 gallon batch of beer (read: esters and fusels). Any way, I primed with 3/4 cups of corn sugar like you're supposed to, but while bottling I ran out of 'beer' with 4 bottles left. I assume this is due to some spills and whatever has been left in primary and secondary...

I was hoping to move my Wit to the Secondary tomorrow, so that I could free up the carboy for a new brew, but I think there is still a minimal amount of activity in the primary. Is there any ill effects my brew could suffer from moving to secondary a day or two too early?

I'm up in the North-East and I am able to keep my fermenters at ~74 with the AC on, but for some yeasts this is not good enough (my Nut Brown Ale tastes like a fruit basket). Are there any yeasts that do notoriously well in the warm weather? What kind of beers would they work with?

I was just wondering, since everybody seems to share recipes on here, is it a taboo to enter someone else's recipe into a competition? If not, how much is it supposed to be changed? I havent gotten my first into a bottle yet, I was just pondering this. that's right... pondering.

Turns out watched pots never boil and a non-watched pot always boils over; Now my stove-top is covered in a black char. Any ideas on how to get that off before I get yelled at and forbidden from brewing again?

I am preparing to move my Nut Brown Ale to secondary for clearing. After 2 weeks in primary fermentation is all but done, so I decided to take a FG reading, it's at 1.016 (with temp taken into account). OG was 1.044. I used (OG-FG)/OG to find my attenuation and got %63.6 . I'm using Wyeast...

I am planning of brewing up two Wheat beers this week. One is BierMuncher's Belgian Wit, and the other is a run o' the mill Honey Wheat. I was wondering if anyone had any ideas on how I can spruce up the Honey Wheat. Recipe is- 4lbs Wheat LME 2lbs Wheat DME 1oz Cascade (5 min) 1lb Honey...

My Nut Brown Ale has been in primary(and only) for 2 weeks to the day. It has stopped bubbling from what I can tell, but is still cloudy as all hell. I haven't bothered measuring the SG because I dont want to bottle till it's cleared out a bit. My pouring from kettle to carboy was less than...

I am planning on making a starter in the next day or two but do not have any extra DME or corn-sugar on hand and no LHBS. Is there a product that I would be able to find in a super-market, health-food store, vitamin shop that I can find to use in stead of DME or corn-sugar? I'd hate to have to...