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Wow, good to know. If we'd have lost our dog due to my brewing my wife would probably never let me drink beer again, let alone brew it. Thanks for the warning!

Thanks for the advice. I dont really have the option of going vertical right now, so I think horizontal will have to do. It will put a visual barrier between my dog and the neighboors yappers, too, so maybe they'll quit barking at my dog all day :) I was think of growing cascade and centennial...

I have been reading a lot online about growing hops, and now I finally live in a place where they will grow. I have a 4 foot high fence around my entire back yard, and was wondering if hops will grow horizontally down my fence line. I have read they will grow up to 20 feet high, but I don't have...

I am looking to brew this Honey Nut Brown to be a nice medium bodied, pleasant beer to pair with foods, and just for sipping this winter. I am looking for a medium malty body with a slightly nutty taste with a good smooth honey finish. I want the Honey and the nuttiness balanced pretty evenly. I...

I was planning on Dme, and not LME, how much will that change the gravity? Thanks for the help. Does anyone else have any thoughts on this recipe and the other ingredients?

Is there somewhere that has these figures laid out so that I could do the math?

So there is no need to mash these grains, simply steeping them would be fine? I was wanting to do more of a partial mash with more grains providing the fermentables and less extract, so what other grains would you suggest adding (or substituting) to the grain bill to make it worth mashing and...

I am looking at brewing a good solid summer pale ale. I have looked around and this is what I've come up with. I plan to mash the grains and am looking for thoughts and tips on mash time, or tools to figure that stuff out as well as thoughts on ingredients, or any random tips you may have. 8...

I think I am going to just order the white labs wlp838 southern german lager yeast that I originally pitched. Should I only pitch like half of it so there isnt a ton of yeast left in it since its already half fermented? Any thoughts?

So, I had a thread going about a week ago asking about my 1554 clone that I have brewing right now. A brief run-down of what happened...I bottled too soon, and was running the risk of bottle bombs...I found that out on here. Through asking questions, my best option was to transfer each bottle...

So here is what I am running into. I just checked the gravity, and it it at 1.034, maybe even a little higher...so no change after 8 days in the fermentor. Here is what I was thinking, please be honest with me if it will screw up my beer. Being so far from a Home brew store, I was thinking of...

I have no news to share yet, just letting it ferment, and will probably check gravity on Thursday, then again on Friday, and if all looks good, will shoot for bottling Saturday or Sunday.

Alright, disaster temporarily averted. I have transferred all my beer back into fermentor. Thank you guys so much for your suggestions. About 2/3 of the the bottles, foamed over the top when I opened them. I tried to save as much beer as possible, and tried to be as gentle as I could with...

They have carbed for six full days. Are my chances of getting a good beer out of it by putting them back in fermentation greatly decreased? I do not have a LHBS anywhere nearby...3+ hours away, so if I would have to re-pitch more yeast, I would have to order it, and it would take a few days to...

When I transferred it to secondary, I smelled it and all I could smell was an overwhelming smell of alcohol that was so strong it burned...should this have been a sign that it was not done fermenting?

So the fact that they have carbonated already will be ok if I choose option one of putting them back in the fermentor? If so, I assume I would have to do priming sugar again when I bottle the second time?

I did not make a starter, just used the yeast and followed the instructions for pitching without a starter, took it out of the fridge like 12 hours in advance of brewing to warm it to room temperature. I fermented right at about 60-65 degrees the whole time. What would you suggest I do at this...

Should I have waited longer? It said to bottle after 2 weeks secondary, so that's what I did. What would have caused it to still be so high?

So, I just finished brewing a New Belgium 1554 clone recipe form Austin Homebrew. I followed the instructions closely on brewing day, and also followed what they said for fermentation. I had a very active fermentation period for about 5 days, starting about 8 hours after pitching my yeast. The...

You guys have all been a great help, thanks. I think I will try and mash the wheat, and if for some reason I don't get it right, I will just leave it out, and I think the beer will turn out allright, just with a little less flavor and body.