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I'm at a loss as to how to bottle condition a cider without it going bone dry first and then adding priming sugar. Otherwise it would be create bottle bombs.

I have a very interesting question to ask. I am making a batch of beer using both lalvin d-47 and salafe us-06. I plan to blend them but there is a concern about the killer factor destroying the ale yeast post fermentation when I blend the two together so the safale can clean up the lactose in...

I'm trying to find out the best way to introduce these ingredients into my beer without adding appreciable color. I'm thinking anything in the boil will extract considerable color as well as anything placed at flameout. So the only really viable option seems to be using them in the secondary. Is...

I am attempting to make a light colored beer with roasted flavor and chocolate notes. Not a simple task but I remembered DFH Theobroma and wondered how they made their beer taste so chocolatey without sacrificing color. They say they use cocoa powder and nibs but should they extract considerable...

I've taken a few tips and this is what I came up with. People with experience in Belgians please tear it apart so it can be built the right way Lol. As an added note I'm going to be using chestnut flour not actual chestnuts and roasting them slightly to enhance the nuttiness. I think my hops...

Trying to make a dark Belgian with a friend flavored with figs plums and chestnuts. I was thinking about roasting them to increase the road tines and play down the fatiness of the nuts. Is there a better way to lower the fat content but retain flavor and what is a typical Belgian grain bill...

Someone suggested I would get better carbonation from my homebrew if I chilled it for a week rather than a few hours or a day. Is this true? Is a week really how long it takes for the co2 to dissolve?

I have an IIPA that has been carbing for 6 weeks. I've chilled all the bottles I've tried prior to opening and tasting however this time I opened a bottle while warm and the bottle showed considerable head and carbonation. I saved half of the bottle to chill in the fridge recapped it and went...

I'm trying to find a way to reduce the oxygen exposure. Sure its not precise but it would only work as effectively as the fermentable sugars in the beer would allow correct?

At bottling time I was ready to pick up a pack of Safale US-05 but the shop owner instructed me against it and now I'm feeling foolish. At 3 and a half weeks my brew is still highly undercarbonated. Should I have stuck with my gut or am I bashing that kind man without knowing the facts? I...

Bottled two weeks ago and my beer still has 0 carbonation. The OG was 1.085. I was told I wouldn't need to repitch yeast but it totally seems like I should have. Suggestions?

I have some jaggery that I would like to prime my imperial ipa with and I'm wondering how I should go about calculating how much to use. I have roughly 7 gallons of brew. Using wyeast 1056.

Does CO2 increase the perception of bitterness?

If I boil 2 oz of hops in a 2L solution of water containing the amount of DME to make a 1.040 gravity 1L solution then reduce the solution to 1L will the isomerized alpha acids still be contained in the same intensity that they were in the 2L original solution.

I've only been fermeneting for about 3 days however the yeast has already flocculated and the top and for the most part dropped to the bottom but it is still in clumps at the bottom of the fermenter and there is a very large krausen...is this normal or should I be concerned. The beer is very...

I pitched ym yeast under 80 degrees and let the temperature drop down to fermentation temps however when I checked it inthe morning the yeast had already begun flocculating. It was a slurry when I introduced it to the wort but its clearly in clumps now...some on the bottom most on the top but...

I only added enough water to make a 6 and a half gallon batch. I did a full boil with a late malt extract addition. But after I added the lastr addition the boil increased in volume...something I should have thought was going to happen but didnt. And I ended up with 8 gallons of brew...is this...

I increased the batch from 5 to 6.5 gallons because I had the extra hops and malt extract available to do so. However I do not have any extra pale 2 row malt. Is the recipe solid?

I had a friend just go to the vietnamese sextion of Philly near Washington Ave and she got me a 40 qt stock pot for 36 bucks. That is a huge savings and I'm sure a benefit to anyone that could use a new or larger pot. They went up to 50 qts I believe.

Looking for an afforable pot in my area that could handle a 5 gallon boil. Everything I'm seeing is so expensive...does anyone have a suggestion as to what I should look for or where so I dont break the bank? Already spent so much on supplies. I live in Sewell, NJ 08080.