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So I was brewing the other day and a friend of mine, witnessing me putting hop bags in the bk, put forth the idea that it would be far more efficient and produce a better final result if the hop bags were submerged to the middle of the kettle. I disagree. Keep in mind I'm constantly pushing them...

Hey all, so for all my brews I carbonate in the bottle and they've turned out great, besides the last one, ended up a bit over-carbonated, but anyways now I have a bit of a quandary. I have an oktoberfest lagering and a barleywine aging. These are both in secondaries now and I'm just wondering...

So this is my first mead I've ever brewed, strictly beer before, and I'm wondering if there is anything left to take into account before bottling. It's done fermenting and is just sitting in a glass carboy for a couple months.

So I've decided to build my own mash tun, only problem is the only parts at the local hardware store were either galvanized or made of brass. I'm not 100% sure, but I was thinking these might be no good. What are the negative consequences of using these materials?

Contemplating buying a deep/chest freezer to house my fermentation vessels. Figured it's time I paid more attention to fermentation temperatures. My only concerns before I drop the money is: is this a suitable method? I read somewhere that since a freezer is meant to maintain very cold temps...

First time making mead so I had a question. How long should it sit on fruit (plums)? I just racked it into a 6 gallon glass carboy and want to get a good amount of flavor from it. Thanks

I had a milk stout fermenting (forgot to get OG) nicely for a few days and then all of the sudden, no more bubbles. Should I wait a week and take a reading or add some nutrient?

http://www.amazon.com/gp/product/B00425AXQA/?tag=skimlinks_replacement-20 Can this be used to efficiently keep up fermentation temp? Anybody have experience with something like this? Trying to find a cheap way to maintain 68 deg in a cold basement.

Never brewed mead before and got a recipe that asks for ~12lbs, however I've seen a lot of others that only use about 5. Should I just split this into two batches?

So I have an Irish Red Ale fermenting, been about 3 weeks and I checked on it for a gravity reading to see if it was done but there wasn't much krausen at all and the sample tasted too sweet and not at all of alcohol. So now I'm wondering if it hasn't finished fermenting. OG of 1.06, new reading...

Hey all, just been fermenting an Irish red ale for about 4 days now and I started it with a standard blowoff tube instead of an airlock since I wasn't sure how violent the fermentation would be. Checked on it today and was bubbling every 3-5 seconds. I had planned to switch an airlock in but now...

Hey all, a bit new to brewing (getting ready for my second brew in fact) and I was hoping I could get some pointers for an all grain brew. I got ingredients already for a Milk Stout and just had some questions before I got started. Do I need a blow-off tube? What's the easiest/optimal way to...

Hey all, I just brewed my first batch of beer last night and I've been somewhat freaking out ever since. Fermentor is bubbling along nicely and everything but I had some questions as to whether or not this batch will be ruined or just not that great. When I was making the wort I boiled the hops...