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Anyone out there have experience or tips for brewing with peaches or apricots. Is it most beneficial to include them in the boil or fermenter? Should I purée them or just slice them? "Because life's to short to drink ****ty beer" - A wise friend

Just brewed a zombie dust clone and have been dry hopping it. Unfortunately I could only get the pellet citra hops and wanted to know if I should use a sanitized mesh bag to strain the beer while transferring to the bottling bucket. "Because life's to short to drink ****ty beer, and life's to...

I'm looking into stepping up my brew system and brewing a 10 gallon batch soon. I have brewed 6 5gl all grain batches so far. I use a gravity fed keggle system so my kettles max out at 15 gallons. What's some advice for stepping up the volume? While creating the recipe should I simply just...

Just brewed a zombie dust clone and 2 days into the fermentation the high krausen blew the airlock of the carboy (the first beer I didn't use a blow off tube). I used safale 04 and it got to work crazy quick. After I pitched the yeast we swirled the the carboy around to mix up the yeast. The...

I have a couple brews doing their thing in the fermenter. I have a brown that started out at 1.046 and has been fermenting in a primary for over three weeks. I checked the gravity little over a week ago (at two weeks in primary) and was at 1.020. I'd like to get it bottled as soon as possible to...

Hello all, I have been mapping out my friends and I's breweries fermentation cycles and I have a two week window for an empty carboy that i'd love to use before i use it in two weeks to rack a beer into secondary. Throw me some ideas on recipes I can brew ferment and bottle in two weeks. Sent...

I'm brewing a big stout, it's mashing at the moment but hoping for a high gravity. I have been advised to throw in a second pitch of yeast at some time to help along the fermentation. The first pitch is going to be white labs Irish ale WL004. when I pitched the yeast into the starter the capsule...

I'm brewing a high gravity stout here in about 4 days. I have done a little research and having a strong yeast to pitch seems to be the ticket. I have been advised to do a two step starter. Since I was planning on doing a 48hr starter should I start today decant in 48 hours and add another DME...

Hello brewers I have a burly stout recipe that I'm preparing to put into action. I'm hoping for a gravity around 1.090 or higher. Reading a couple recipes I have noticed some people spit their wort into 2 carboys to alleviate for a vigorous fermentation. I happened to have stumbled onto a giant...

Working on a recipe for a high gravity stout. I'm aiming for a gravity anywhere from 1.080-1.110. I'll be using chocolate and/or coffee. Any advice or experience to share on the mashing to fermentation process to make life easier? Sent from my iPhone using Home Brew

Hello fellow growers. My rhizomes are going into their second year and sprouting with some gusto. Should I choose the 3 strongest and chop the rest this early in the season or wait? The tallest (my Columbus) are each peaking at about 13" now any suggestions? Sent from my iPhone using Home Brew

:ban: Looking to brew an imperial coffee stout soon. Are there any suggestions in the amount to brew with when to add it? I have heard adding it to the end of the boil will add flavor as well extract some of the caffeine, thoughts? As well what would be the best time to add chocolate to get...

Tried to make a barley-wine and per my friends suggestion I added dextrose during the last 5 minutes of the boil. It's been about a month and the brew is almost milky in appearance. Is there a way to clear it up?

So I have brewed 4 separate batches all have sat for over a month at different times but all are stopping at 1.026. All but one I have used a yeast starter with WLP001. They are fermenting at room temperature. I'm sick of waiting so I'm bottling any suggestions?

Hello y'all. A friend of mine and I built a counter flow chiller in which we are using water from a garden hose. We are experiencing a strong winter and when we use our counter flow chiller the wort is coming out slightly chilled. I pitched the yeast like usual. Is there any need to be concerned...

My yeast starter blew over and there is sediment in the airlock is that yeast and should I pitch it?

I made a yeast starter about 3 days ago anticipating a brew day on Sunday, well we had one of the biggest blizzards my city has seen in decades and the brew day was canceled. We are regrouping next Sunday (about a week) is there any hope for the starter or should I just start anew?

Brewed our first batch and racked it into a secondary carboy, it's been two weeks yesterday and the was layers of sediment in the carboy should I give it more time to settle before bottling? I'll try and attach a pic though its not a good one

So my friends and I brewed our second batch a week from yesterday. I checked the batch and it had some reddish foam on the krauzen (spelled it wrong I know) I'm assuming its infected. Here are my sanitation steps let me know if i can improve on them. because a snow storm we weren't as vigorous...

My friends and I are looking for a cheap and effective (<key word) way to aerate our worth he brought up using a brewer modified tire pump for bikes. Any thoughts or suggestions?