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So I was coldcrashing my 90 minute IPA and I came home today and noticed all of the homemade sanitizing solution got sucked into the carboy, about 1/2 gallon or so. But the sanitizing solution was originally made of 1/4 cup bleach and 1/4 cup vinegar into 5 gallons. So it was a very weak...

I have a batch of Lagunitas Cappuccino Stout in primary. It calls for 3 oz of coffee. I assume it liquid brewed coffee but it doesn't sound like enough for 5 gallon batch. Could it possibly mean 3 oz ground coffee?

I brewed Stone Ruination. After two weeks of being bottles the beer foams out for about 2 seconds. not a huge loss but still messy. They were fine a week ago, good carb, didn't foam out. Got home from vacation last night, threw one in the fridge, popped her open about 2 hours later...

Does anyone have a good recipe for this? I was thinking about taking my Samual Smith Oatmeal Stout clone then adding coffee, chocolate, and a vanilla bean, then adding additional grain/extract to make it a bit bigger.

A friend was drinking some homebrew at my house last weekend. I don't know the details yet but apparently he's broken out into hives. Nothing serious from what I understand. How long do allergic reactions last, apparently he's still having the problem.

I am making a Ruination clone. It says that I need a 6 gallon boil volume. Is that really necessary? Seems that with an extract is shouldn't matter that much.

I am going to brew a Stone Ruination clone, which calls for a 2L starter of WLP002. I saved a TON of this yeast from two 5g batches of beer. So since I've got gobs of it, can't I just dump more in rather than make a starter?

Is it possible to take washed yeast, then dry it? I don't need all of the yeast I save so I want to find another use for it. Some people sprinkle brewers yeast on foods, such as popcorn. Is there a way I can create this from my washed yeast?

I was thinking of using WLP002 or Wyeast 3944 Belgian Wit. I have these on hand and I would rather use yeast that I have saved than buy new. Would either of these work well?

As the title states, I'm looking to make a good beer for outside warm weather, something fairly light, drinkable. I was thinking about brewing a Fat Tire Ale clone again but was just trying to think if there is another good brew I could make. Any suggestions on a recipe / clone? Right now...

I brewed a Blue Moon clone awhile back, it's been in bottles for about 4 weeks now, it fermented for 3 weeks. The first couple sips have this strong fruity off-flavor bite to it. If I let the beer sit for about 5 minutes before taking a sip this flavor tends to fade away. What could...

So I wanted to wash my last batch of yeast, from a Blue Moon clone. I didn't have a bunch of extra mason jars at the time so I just dumped all the trub straight into two big ones. They've been in my fridge for several weeks now. Can I still wash the yeast from these or are they dead?

Well the warm weather is hitting hard and fast here in Ohio. We're hitting records in the upper 80's already. So the house probably gets up to a max 76 degrees. That means that my bottles are conditioning at 76 degrees. Is this too warm? Should I move them into the basement where the temp is...

What exactly do you say to a local bar if they beer on tap tastes bad? This place is right up the street so we like to walk up there when it's nice out. Lately we haven't been going because the beer always tastes awful. If I knew what the problem was I might make a suggestion. What can I say...

I'm beginning to look into AG now that I have two partial mashes under my belt. I have looked at the wiki for the normal 3 vessel AG process, then the BIAB AG process. It seems to me that the BIAB process is much more simple, why would anyone choose to do it the other way? Is it...

I received a True Brew kit for Christmas, along with a Fat Tire clone. This was a partial mash recipe kit. That's been bottled for almost two weeks now. I've tried out a couple bottles and it tastes amazing. I brewed my 2nd batch, a Blue Moon clone, also a partial mash, this past Saturday...

The instructions for my kit say 75 degrees, I don't think I can keep up this temperature after the initial fermentation. Would it be ok for this to dip down between 62-65?

So the directions on my Blue Moon kit says it must ferment at 75 degrees. The recipes uses a Wyeast Belgian Wit yeast. Do I really need to ferment at this high of a temperature? Considering it's winter I'm not sure how I can pull that off. During the initial robust fermentation I'm sure...

So I bottled today. The wort fermented in primary for exactly 3 weeks. This was my first brew, so I failed to account for evaporation. Will this cause any major problems? The FG was a bit high, at 1.019 or so, it should have read 1.013. Given how much less liquid there was, I'm not...

I'm about to hit the third week in primary for my first brew. Approximately 5g of a Fat Tire Ale clone. I was kind of hoping to bottle this weekend but I realized I haven't picked up a wine/beer thief yet, so I'm not sure how I'm going to easily pull a sample to test the FG. I kind of just...