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I'm planning to brew a Cherry Blonde/Amber ale and wanting to use fresh cherries. Any suggestions on when to add them? Should I put them in the mash, boil or post-fermentation? The one question I would have about post-fermentation is how to sanitize them. Any advice would be appreciated since...

I'm in China and getting HB supplies from the US isn't easy. We're moving our small operation to our friend's restaurant and trying to pump out at least 20gal a week. I bought a 500g package of Fermentis Safale US-05. On the box it says "Opened packs to be used within 7 days." I'm obviously not...

I'm in China and I need to brew in a couple days and I'm in a pinch. Unfortunately, I can't just walk down to my LHBS. I have no wheat and only have Fermentis Safbrew WB-06 Wheat Beer Dry Yeast. If I am making an Amber or Brown Ale am I going to have any problems? I've been roasting my own grain...

Got 10 gallons chilling @ upper 30 degrees for 52 hours b4 I bottle. I know there will be plenty of yeast for carbonation, but I read some people say to add a little extra priming sugar. I obviously DO NOT want gushers. Any advice on amounts. I'm using regular cane sugar.

I've read a ton about cold crashing and it seems like nobody has addressed my question. Can I take the carboy out of the fridge/freezer and immediately bottle? Do I need to let it get back up to a certain temp before bottling? I'm assuming that kind of defeats the purpose, but I just wanted to...

Brewing a 10 gal AG batch of Pale Ale on Sat. Been doing everything on paper and just discovered Hopville's online recipe calculator. I'm a bit confused by the mash instructions and I don't have time to do a bunch of reading on this. Basically I've been doing hour long mashes at about 151° and...

Buddies and I just had the last bottle from our 1st ever batch (AG). Been in the bottle for 9 months. A lot went wrong since it was our 1st time and AG nonetheless. What a difference time makes. It was unbelievable! Seriously tasted just like Fat Tire. We were blown away. All I gotta say is...

I'm in China so my "local" HB Shop is about 1000 miles away and he's low on some supplies. A buddy that i brew with has a Kolsch recipe that he wants to try but we don't have Belgian Carapils or American Wheat. We have our pale ale base malt, Vienna/Munich malt & Crystal Malt. Any suggestions...

Tonight i just bottled the first Oatmeal Stout that my buddies and I have done (our 3rd batch ever, AG). I live in China and I'm flying back to the States in 8 days. Not coming back to China till end of Sept. and I really don't want to wait 4 months to try this beer! Any reason why I shouldn't...

Any reason not to do this?

Was reading on another thread a bunch of guys who said they don't do 2nd and Palmer supposedly is suggesting longer (3 wks) in primary. I've done 3 batches so far. First 2 were 1 week primary and 2 secondary. Got an Oatmeal Stout 3 days into primary. Any reason to not let that go 3 weeks then...

Trying to make my first batch of hard cider. We used a juicer and got about 6L of cider. Used ale yeast from some beer that we made and it fermented like crazy. Here's what it looks like now after a week. I'm wondering about racking it to the secondary. On about the 5th day it started to...

I brewed with a couple of buddies on Saturday morning and then our wives and kids joined us for lunch. One of the moms brought over some homemade juice for the kids. Another mom decided she would pour the juice for the kids. My son was the first one to try it and said, "Daddy I don't like this...

I'm making my 1st starter tonight and using yeast slurry that I washed from my last batch. Took it out of my fridge and there's a white layer on the bottom. Is that the yeast that has settled? Do I want to shake that up before I put it in the starter?

If I grind my grain a couple days early can it just be stored in a bag/container as long as the temperature remains fairly cool?

I'm about to do a starter for my first AG batch. I've got some 400ml bottles of slurry in the fridge and about 2L of wort. I need some wort for my priming solution so I can't use it all for the starter. Can I get some advice on the amounts of slurry & wort for the starter? And do I just boil...

I'm in China and I've posted a bit about some questions I have regarding doing a priming solution and a yeast starter. I have no DME or LME, just grain. I'm wondering about doing a small mash to have some wort for finishing (priming) our first batch in a couple weeks and starting our next batch...

I’m a first time homebrewer and I live in China. A couple of buddies and I were able to round up (with some difficulty) all the equipment we needed and found a supplier online who has all the grains. We currently have our first batch in our secondary fermenter. We harvested some yeast and I have...

I’m a first time homebrewer and I live in China. A couple of buddies and I were able to round up (with some difficulty) all the equipment we needed and found a supplier online who has all the grains. We currently have our first batch in our secondary fermenter and hope to bottle in 2 weeks. We...