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On Good Friday I brewed a 5.5 gal batch of an American pale to be pitched on top of and English pale/bitter. The previous beer had a SG of 1040 and finished at 1010. The grain bill of the brew in question was 8lb American 2 row, 2lb flaked oats, 1lb white wheat and 1lb 10L Munich. Brew day went...

A few weeks ago I started learning how to reuse yeast slurry and racking wort onto the yeast cake, simple enough. On my third yeast cake re use I had stepped my gravity up to the 1080’s. I ended up over shooting and hit 1090 SG. The beer dried out to 1012 leaving me with an enormous 10.25%...

I have a couple batches in primary that both have late hop additions, but have been reading about late hops and oxidation. Has anyone had issues with this? I want to try a NEIPA but I’m wary about oxidizing beer. I know they’re best drank young, but I don’t know the best time frame.

1. I have a 2.5 gal pale that I pitched with 1/2 pack of US05. Fermentation started fast, lasted about 24 hours, and slowed considerably with no high krausean stage. Obviously I’ve under pitched. Should I re pitch some more yeast? My gut says yes. 2. I bottle condition and bottle prime all of...

I currently don’t have a set up to do a large kettle brew. I have two smaller stock pots, 3 gallons, that I brew in. My question is can I make a partial mash concentrate and top off to 5 gallons? I’m thinking a 2.75 gallon partial mash, then top off my wort with 2.5-3 gallons of boiled and...

I’m new to homebrewing, I’ve got 5 small stovetop batches under my belt, two kits and three just experimenting. All have been fairly decent. The last 3 I have hydrated my yeast, US05, and the precious two pitched dry. The yeast seems healthier and begins work sooner in the hydrated but all have...

I’m looking for a simple 1-2 gallon beer recipe. I like pretty much all styles of beer. Dark, light, hoppy, bitter, etc. Pale ales, stouts, and porters are my favorites. Looking for suggestions of recipes to get the process down. Thanks in advance

So I have about a pound of wild blackberries in the freezer from this summer. The plan was to collect enough to make a batch of blackberry wine, but the birds decided they wanted the berries more than I did. My question is has anyone ever done a blackberry/blueberry wine? I'm thinking of using...

I mixed up my first batch of mead right around the first of the year thanks to this forum. Very primitive; 2lbs store bought honey, a couple cups of sugar to boost the ABV, and just enough water to make a gallon. Almost 5 months later I racked it and tasted and this stuff is great. Gravity is...

I found some one gal Carboys at a thrift store a few weeks back that were too cheap not to buy. The problem is they have a lot of build up and gunk on the inside. I've soaked and washed and rinsed and scrubbed but there are some places that won't come clean. Any ides?

My children we're given a 5 gal glass pickle jar that is probably 50 years old from my wife's grandmother. It was used for collecting change and now I want to recycle it into a carboy. 2 questions- 1) if I clean this jar well with detergent and hot water will it leave anything from the money...

I've got a strawberry banana wine almost 2 months in. The hydrometer is showing .998 and it tastes pretty well dried out. However, the airlock is releasing about every 5 seconds. Logic in my head says dry, no more bubbles. Is that too simplistic?

So I'm looking in my pantry today and see a can of store bought peaches. The first thing i think of is making a batch of wine with it. It has no preservatives. Just peaches, concentrated peach and pear juice, citric acid, and absorbic acid. Seems to me this could make a decent batch of home...

I am able to get my hands on some 5 gallon office water jugs for free and for a couple bucks get the stopper for an airlock. Has anyone ever used these and if so are there any negatives? I'm assuming that they are food grade so I think they'll work great.

So when I started making very simple wine from welch's concentrate about a year ago I started with bakers yeast and quickly moved to ec1118 for the simple fact that it was the first that popped up on my Amazon search. I've stuck with it because it's been reliable and made some pretty tasty wines...

I have about 5-7 gallons of frozen apple sauce from a local my wife made for the kids and I've got a feeling it's not going to get eaten. Can this be made into cider? If so what would be the best steps?

I keep seeing this term and I'm wondering if it literally means to put in a fridge a stop fermentation? If so, I started some apple cider in November with store bought organic cider, brown sugar, and ec1118 that has been in the fridge for about 4 weeks and it is still fermenting. Any suggestions?

Today I had my first attempt at bottling my first batch of fruit wine which were wild muscadines that I aquired from a friend in September. It was my first try at a real wine and I did many things wrong, but surprisingly it turned out quite good. I tested the gravity and it read 1.001 so I...

First off I'm new to winemaking. I've done several small grape juice concentrate wines and some muscadine. I've branched out and I am trying a 4 gal batch of strawberry banana wine. First ferment is over and the must has been poured into a carboy. I tasted the wine and I obviously didn't put in...