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I just bottled an Ipa.. I normally let it carb for 2 weeks then in the fridge for at least 2-3 days before I drink it .. I will not be able to drink this beer for a few weeks so my question where is it better to store my beer for a few weeks after the initial 2 weeks to carb.. At room temp or in...

I make 1 gallon batches and usually pitch 1/2 a packet s-05 for my ipa .. I accidentally pitched almost the whole packet.. What problems will this cause? It appears to b fine.. Bubbling 24 hrs later, is this going to affect the fermentation or cause any problems with the taste of my beer?

Is there any difference between crystal & caramel malt ?

How long should I leave my coffee stout in the fridge b4 drinking? I only left my ipa in for 24 hours, wasn't sure if I should let the stout sit for longer?

I have just bottled a coffee stout and had a question about the length of time bottling at room temperature then in fridge.. I just finished an ipa that I bottle conditioned for 2 weeks, put in the fridge for 2 days and drank.. Does a stout take longer? Which part conditioning or in the fridge...

Is it necessary/better to rehydrate dry yeast .. I've read recipes that say to just pitch the dry yeast I've read others that say to rehydrate first?

First beer I've brewed an all grain iPa I dry hopped.. This is what came out of my first bottle I poured. Beer tastes great but trying to figure out how to clear it up for the next time? Sediment from priming sugar? Dry hopping? Trub that made it thru racking cane? Didn't primary ferment long...

Just moved my beer to secondary and added about 15 grams of hops (1 gallon recipe) I have read 4 days is good for dry hopping, is this about right, looking for 2nd opinion as this is the first time I'm trying this. Thanks

Want to move my beer to secondary fermenter to dry hop.. My gravity reading has leveled out so I figured it was time, stupid question do I put an airlock on my secondary? If not how do I seal my secondary, doing 1 gallon batch moving from 1.5 gallon jug to a 1 gallon jug

How to increase abv of recipe, is it the yeast or he malt or a combination of both, should I use different malt/yeast more malt than it calls for.. Brewing an iPa and based on my current gravity it's gin to b about 5% .. I want to try to get to that 7-9 % area

I want to brew a stout but the ferment temp says 66 degrees .. Problem is my apt is 69-70 and most mini fridges I look at start at 64 or colder, any advice I'm trying to brew a coffee stout?

First time brewing, I started fermentation Sunday afternoon, by Monday I had a nice foam, krausen going... My original gravity was 1.05 (making an ipa).. By last night all foam settled I replaced the blow off with an airlock and last night and this morning there had been first little bubbling...