Search results

I generally make simple extract kits. I don't use a secondary fetmenter because I don't usually need to dry hop or age extensively. 3 or 4 weeks primary is enough. However, im now making a stout that was 1070 og. It specifically calls for 4 weeks secondary. Is this a reason to actually do...

Tried a finger full of yeast cake today after racking. My dad always claimed it's a delicacy in Europe. They can keep that crap in Europe because it was disgusting. Just an fyi.

I recently brewed my first IPA. I noticed after pouring a bottle, that there's barely any sediment on the bottom of the bottle which is unlike all my previous brews. Its absolutely not a problem as the beer is good and its less work to clean the bottles. I was just curious, is that typical of...

Will the hops sink eventually or do I siphon under them to rack to bottling bucket? Right now, after 4 days of dry hopping, I have a layer of hop particles floating on top. Bottling in 3 days.

Does the carbonation process increase the abv% of beer? Seems like it should or does table sugar not give off alcohol when fermented?

How do u folks pour a home brewed bottle? Slowly in a tilted glass? Thoughtlessly onto the bottom of the glass? No preference of pouring? Or drink straight from the bottle? Is there a right and wrong way? I pour slowly with glass tilted to avoid excessive foam.

I use a 6.5 gallon fermentation bucket. I clean it well ( I think) after each batch. However, it still smells like beer. Is that a problem? Does that mean it's not as clean as I think it is? I clean It with a soft cloth, hot water and a little bit of dish soap. Sometimes use oxi clean too. Any...

Do they make a mini fridge that holds a 6.5 gallon fermentation bucket?

Recd an extract kit as a gift with some safale05 dry yeast. Its a 5 gallon batch. Can I just pitch it in? Is 1 packet enough for a beer with a 1062 OG? And if dry yeast can simply be pitched, why would anyone ever mess with making a starter? Obvious noob here.

Before I started homebrewing (a few months ago), I preferred to drink my beer very cold. On the verge of freezing even. With my first few home brews, I would refridgerate them and then poor into a frosty mug. However, I'm learning that you get a lot more flavor (especially my sweet stout) with a...

I bottled a northern brewer extract kit 2 weeks ago, caribou slobber. I've had 2 so far and they were perfect. Carbed good tasted good looked good. The 3rd bottle I poured looked like fresh apple cider. It was cloudy and had zero carbonation. Didn't taste bad and didn't have any foul odor. Is it...

3 weeks at 70 degrees is what I understand to be the correct average carb time. No questions there. However I have a sweet stout that's been in the bottles for 2 weeks at 70 degrees. Can I now move it to my basement at 62 degrees for several weeks? I'm in no hurry to drink it so it can sit for a...

Can use them? Any pros and cons?

I plan on skipping the secondary fermenter for my current brew. So my 5 gallon batch is in the primary. In a few days, It will be ready to bottle. To avoid siphoning trub into the bottling bucket, I understand that I can move the fermenter to the bottling location ahead of time, so any trub...

Hello all, I'm brewing my second ever beer...an extract kit of Sweet Stout. The O.G. was 1056. I did Prim 3 weeks and secondary 10 days. The final gravity was 1018. Is that high, or is that average for a Stout? Do I have anything to worry about. I used whatever dry yeast came with...

I'm using the dry yeast that came with my extract kit. It primaried (not a real word ) around 62F and 64 at times in my basement. Now it's in the secondary at 60F and 62 at times. Is 60 too low? Even if 60F is acceptable, does it need to ferment longer due to the Low temp? Thanks.

I am in the process of brewing my 2nd batch ever. I'm a noob. I was racking my Sweet Stout tonight. After 3 weeks in the primary fermentation bucket, I opened the lid and naturally took a huge smell of it. I was almost knocked backwards with a strong alcohol / chemical smell. I feared something...

I am in the process of brewing my 2nd batch ever. I'm a noob. I was racking my Sweet Stout tonight. After 3 weeks in the primary fermentation bucket, I opened the lid and naturally took a huge smell of it. I was almost knocked backwards with a strong alcohol / chemical smell. I feared something...

I brew with extract kits. I use an ice bath and add the cold water that the recipe calls for, in order to cool my wort before pitching. Is it ok to add 2.5 gallons of ice instead of cold water?

Just bottled 5 gallons yesterday. At what point can I stop worrying about bottle bombs? I had what seemed to be a full fermentation ...2 Weeks primary 2 in secondary. Bottles resting on the dark at room temp.