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Hey guys, I made my first mead back in the spring, a braggot, and it has now been aging for several months. It's a pretty big braggot, about 10%, and it's about time to bottle it. It tastes great as it is, so I've been at a crossroads about what to do with it - putting it in wine bottles...

I've made about 11 all grain beers now and I have kegged most of those. They all have a good, foamy head that usually leaves some lacing until the end. The exception is any beer I've made with dark malts. A stout, an attempted Smithwick's clone and an English brown using chocolate malt...

The last couple of beers I did have stopped fermenting sooner than expected. One was an Irish Red that went from 1.051 to 1.016. The other was an Oktoberfast ale that went from 1.058 to 1.020. They taste great so that's not really an issue, but I am curious why they stopped short of where I...

I picked up 6.6 pounds of honey from Costco the other day intending to make mead. Because of the high cost of honey around these parts, and my love of beer, I decided the 6.6 pounds would go further in a Braggot than in a regular mead. Therefore I put my very limited knowledge to work...

I'm looking at a 50ft copper coil of refrigeration tubing on Home Depot and I'm wondering if I can use it. It says it's resistant up to 65 C (149 F). Since I will be putting this in boiling wort, is that acceptable? I don't know if all copper tubing is like that and it's nothing to worry...

I'm looking at the Smithwick's recipe from Brew Classic European Beers at Home and have a question about the boil time. The recipe is: 8.1 lbs Pale malt (I'm using Maris Otter) 13.16 oz Crystal (I'm going to use 60-70L) 0.75 oz Challenger at start of boil 0.70 oz Northdown at start of...

I just picked up this book after searching for it for a long time. A lot of the recipes use Crystal malt, but none say what colour to use, and all the colour measurements are in EBC anyway. The beginning of the book says that 150 EBC is 'standard', so should I get as close to Crystal 75 as I...

I brewed a Warsteiner clone a week ago from the BYO book and have been fermenting it at 55 degrees ever since. My starting gravity was 1.050 and according to the recipe my FG should be 1.009. I checked the gravity today and it's already down to 1.020. I don't know if I should be taking it out...

I am making a starter for Wyeast 2206 Bavarian Lager tomorrow. According to Mr. Malty I will need 323 billion yeast cells for a 5 gallon pilsner with an OG of what should be ~1.046. I watched the stepping up a yeast starter video on billybrew.com and while it seems pretty straightforward I...

So the other night we made our third beer, which was our first all-grain. We got a 50 liter pot and a propane burner for the occasion. We decided to do BIAB since at the moment it's cheaper and easier than building a mash tun. The recipe was O Flannagain's stout, so we had 9.25 lbs of grain...

Hey guys, Has anyone had Cobblestone Stout from Mill St. Brewery? I recently had it in a bar and have been craving it ever since. I have yet to see it in stores, so I want to try to make it myself. I found a recipe on beertools.com, but not knowing a lot about recipe creation I don't...

Hey guys, I'm brand new to homebrewing and have recently become fascinated with the idea of being able to make so many different kinds of beer in my house. Also, with the price of beer being what it is in Canada it's a lot cheaper this way! I just got out of the army after five years so I...