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I've been using my bottle bucket as my primary for the last 18 batches and have racked to my better bottle than back to the bottle bucket a couple of weeks later to prime then bottle... well now my better bottle has infected my last 2 batches and i'm wondering what everyone else uses. Mind you...

In my last brew which was a brewers best milk stout i noticed in the secondary this white film start forming on the beer surface. It got knocked back down when i went to bottle. After a few weeks in the bottle the beer developed the band aid smell/taste that is associated with chlorophynols...

So on friday night i took a sample reading of my milk stout and it was in the finish range. This past week temps have been steady in the high 70's to low 80's so my basement temp rose and so did my brew. I's risen about 5-6 degrees and is now at 76, maybe a little higher. Could this cause it...

Williams Oatmeal stout extract. Not sure if its brand new or if it's been around for some time but i'd be interested in subbing it in a few recipes.

So i'm making the brewer's best milk stout extract kit this weekend and was thinking about adding quick oats to the steeping grains and was wondering if: a. should this be done b. could this be done c. what is the best way for this to be done i figured that since i'm steeping the grains...

I have a 5 gallon and a 3 gallon pot. With the 5 i will typically boil my volume at 4 gallons which boils down to 3 so i have to top with 2 gallons. I usually boil my top up water the night before and chill in the fridge or if i'm pressed for time boil and cold water bath during my brew day...

I brewed according to the recipe for the brewer's best double ipa and calculated the corn sugar based on if i remember for an ipa and it wound up way over carbonated. I know it finished fermentation so i'm not sure if i primed too much sugar (my guess i did) or if there was some other issue...

so i'm thinking about getting into all grain due to the relative cost of extract. by the end of summer hopefully i will have a good supply of willamette and fuggle hops so my question is this... for someone who is just getting into all grain and will be doing biab, what type of grain would you...

Has anyone tried this beer yet? Widmer Brothers Falsoner's IPA http://beeradvocate.com/beer/profile/8/72696 was just wondering how it compares to brewer's best falconer's flight IPA which i brewed 2 months ago and was delicious.

I brewed up the brewer's best double ipa yesterday following instructions and topped off with about 2g of water when i placed in the fermenter. I took my sample reading with my fairly new refractometer. The refractometer is one of the inexpensive $30 type ones which i calibrated with distilled...

How long after sanitized and cooled must the bottles be filled by? How long are the bottles still considered sanitized?

So i brewed the wort like it says in the package topped off with slightly too much water but was within the og the mfg specifies. Just did a hydrometer reading last night which is 2 weeks after brewing and found my gravity to be 1.004. I did 2 readings. Didn't check my hydrometer against water...

The worst part of brewing for me is the waiting. Waiting for the right temp to steep, waiting for the boil, waiting for the hop or other ingredient additions, waiting for the wort to cool, waiting for the fermentation to complete, waiting for the beer to carb up, waiting to start the whole...

So i brewed up some mead using 2 gallons of water with 5lb orange blossom honey. I put about a tsp of citric acid into the pot when mixing it up and a whole bunch of yeast nutrient over the first 3-4 days... after fermentation completed and a few weeks to clear i tasted it and found it to be...

I use a couple of brewing apps on my tablet and none have maltodextrin as one of their ingredients. What i need to know is information on specific gravity, srm, moisture, and percent yield. I've searched and searched but cant find information other than it adds 40ppg anyone know?

I harvested yeast white labs wpl001 4th generation and had it in my fridge for about 1 month to maybe 2 months. I opened the jar and it smelled almost meaty. I figured the smell was due to the yeast beginning to break down and whatever trub that didn't get washed out also breaking down. I...

I've been watching moonshiners on discovery and saw an episode where they were making scotch shine. They started by germinating barley then smoking the germ. Afterwards they mashed, fermented, and then processed to make the shine. So minus the processing part it would seem the process is...

I don't have the equipment and don't plan on getting the equipment so here is what i am asking.... I've been watching moonshiners on discovery and saw an episode where they were making scotch shine. They started by germinating barley then smoking the germ. Afterwards they mashed, fermented...

So i'll ask anyway, can wine, good wine be made from 100% fruit juice sold in the grocery store? Any drawbacks? What should i avoid?

I'm fermenting a European bock out in my garage where the temp is above freezing however my brew is hovering around the 45° mark... Am i correct that my beer should still finish just take longer? Do i need to bring inside? I'm on day 8 since i brewed and the temp i pitched was in the mid lager...