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I've made just a few ciders, and I haven't crashed or aged any of them. Of all the homebrewed cider I've ever had, my favorite was a backsweetened one that I made with added cinnamon and maple syrup for sweetening and priming. It, along with all the ciders I've made, was cloudy and we started...

Anyone know of a cheaper fan/thermostat combination for a fermentation chamber? I found this to be the cheapest fan/thermostat combination on Amazon. https://www.amazon.com/gp/product/B00QFWLGPU/?tag=skimlinks_replacement-20 Yes, buying an STC-1000 and a fan would be cheaper, but not a...

I have a bit of a mystery happening. On 10/26/15 I bottled some 4.5 gallons of cider. 2 gallons got primed with .25 cups of maple syrup. The other 2.5 gallons got 1.75 cups of maple syrup so that it would be sweet. I was planning to try out bottle pasteurization after a few weeks to...

Something weird is happening with my double ipa. I had made a starter for this and it took off with a vigorous fermentation. Wlp001. Even with a blow off tube it kept pushing the stopper off the carboy. So that went for a couple weeks, then I added dry hops a couple weeks ago and then...

I just started my first cider batch Monday night and it's bubbling along nicely. However I think the cider tasted pretty sweet, not tart, and was also flash pasteurized. All-in-all, less than ideal. Any thoughts about where I can get tart, UV pasteurized, cider near Philadelphia? Thanks!

So I had just pulled the top off a primary fermentation brew bucket. It's a black IPA at 6.7% alcohol. As I pulled the lid off, I thought it smelled real great (hoppy), and so I leaned in real close, with my nose an inch off the liquid, and inhaled deeply. My head immediately shot back as I...

So I started two meads way back in May. So they've been in primary for about 4 months. One is super high OG (1.158) and the other was a bit less (1.105). I started with a packet of Windsor Ale Yeast. Amazingly, both have fermented to between 10-11%. The lower OG is attenuated at 68%, and...

So my sewer just backed up and some of my equipment got poop water on it. My carboys, some tubing, the bottling bucket, and some airlocks. Oh and a sachet of yeast. Ewww. Anyway, anything special I need to do to clean this stuff'? I'm thinking about just throwing out the plastic...

Let this be a PSA to anyone who brews inside on their stove, or in any sort of closed space. Make sure you have a CO detector! I woke up early and turned on the ktichen stove by 7:45AM. Just now, almost 4 hours later, my CO detector went off. Maybe half an hour ago my fiancee had...

This saturday i'm brewing this rye saison by steve fletty: https://byo.com/bock/item/2916-rye-saison The LHBS didn't have Wyeast at all, but convinced me to try this blend which has brett. in it. It was an expensive yeast at almost $8, and I'd like to get my money's worth by pouring a...

:cross: I just transferred my first sour beer (berliner weisse) to secondary. For various reasons, I dripped the beer all over the place. Surely I got some on my clothes. Now as I clean up, I feel like it's all over the sink, the ceiling, the floors, the walls. Not to mention the...

I've tried googling around a lot for bottles smaller than 12oz. I've never found an easy way to get them. I want them for bottling super high ABV beers and mead. I finally discovered that they are available, at my LOCAL GROCERY STORE! First of all, right now both Coke and Sprite have 8oz...

I have a hot house in Philadelphia. Right now, there's no part of the house that doesn't spend part of each day over 80F. In the spirit of frugal and environmentally friendly brewing, I'd like to try a recipe that will do well in this heat. I've seen summer saison recipes that use yeast...

I've used it twice now, and both times I feel like it just makes a mess of things. The first time I probably used too much. I added a full teaspoon to a partial boil. After the cold crash (<30 minutes in an ice bath) and whirlpooling I still just had a thick miso soup-like substance. I...

I couldn't find any policy about this. I posted yesterday in the big Show us Your Label thread, but no one answered my question about it. So here goes. These vary from tasteful to distasteful.

I have a thermometer I use for all my brewing purposes. It's made by ThermoWorks. Unfortunately I can't find this model online, but I bought it at the LHBS. It's a simple pen type yellow/black thermometer with an on/off button, C/F button, and 6" metal probe. I'm doing BIAB, and this is...

I've read that I should cold crash BEFORE dry-hopping, but when do I rack? Cold crashing before racking makes sense to me because then I'd remove more stuff. Then I'd dry-hop after. However, for my current beer, I needed to rack to free my primary. Is it even worth it to cold crash for...

So, I've got an interesting thing going on. I've got two 1-gallon meads in primary. One started at 1.110 and the other at 1.158. After 10 days, they're both still bubbling away on the Windsor Ale Yeast I had lying around. (Yes, I know this is not a traditional mead yeast). So, I am...

So, I thought I'd do two 1-gallon batches. I had about 6.5 lbs of honey and so I put 2.5 lbs in one gallon thinking it would end dry, and put the rest in the second, thinking it would end sweet. I also decided to use some Windsor Ale Yeast I had lying around. I knew it was unlikely to get...

Given my username, you might think I'm happy about all this. It all sucked a little bit, some of it could have been avoided, and all of it is a learning lesson. I was brewing an all-grain kit that purports to be a Bell's Two-Hearted clone. Unfortunately I won't be able to do a real...