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my beer is in secondary with what looks to be a ****load of broken up hob debris floating on top and it's been 2 weeks, i can't bottle it because it will get sucked into the syphon, and i can't cold crash. This **** is bouyant as hell why wont it SINK!?

ok so it's day 12 of fermentation, i just racked to secondary and there is still what looks to be hop debris floating on top of the beer, will this settle out? yes it was there before i racked over.

ok so i tried to carbonate my cider by adding a 1tsp of sugar to my bottles after it sat in secondary for 2 weeks, was there not enough yeast left to carbonate?

I chose to repost this because it got ZERO comments the first time. I went with the True Brew's german style light, only my 2nd batch. I changed a few things about the recipe and bought an additional 1oz pack of hallertau hops. what i changed was the hopping schedule. so first for my...

i'm currently on day 5 for my german style extract boil kit and was wondering if hops should be floating to the top still there's this gunk and i'm not sure if it's trub or what that is floating around the the edges on top, but it smells hoppy.

can somebody please explain in thorough detail what campden tablet is used for any and all uses... i don't get it.

I went with the True Brew's german style light, only my 2nd batch. I changed a few things about the recipe and bought an additional 1oz pack of hallertau hops. what i changed was the hopping schedule. so first for my bittering instead of using the entire oz of cascade i used .6 cascade and .4...

i got my 5 gallon batch down to 76 degrees from boiling in 10 minutes by A: refrigerated water and B: ice. used 3 gallons of really cold distilled water and and some ice and cold water from the sink, took no time at all 15 minutes maximum...seriously. now it's sitting downstairs where it's...

for my 2nd batch ( this batch will be at my wedding) i chose the german style light extract kit from True Brew. It comes with light lme, rice syrup solids, dextrose, priming sugar, yeast, and bottle caps. I also purchased 1oz of hallauertau hops for flavor and aroma additions and i would like...

noob question, why do people care about lacing, what is it? and is it important?

is degassing really all that important? I tried some home made wine and it tasted just fine without degassing it.

I made my first batch of coopers stout lme with 1 lb of dextrose and 1 lb of extra dark dme, it's early only a week in the bottle but the beer appears thin and dry, i think ill just hold out on the dextrose and use it for lighter beers next time.

:)

I "popped" the question to my girl a few weeks back and we have a date set May 24th for the wedding. I just recently acquired a 5.16 gallon sanke keg and I was wondering what beer i should make for that special day. Keep in mind i am very new to this and i have my only batch was an all extract...

My coopers Stout is bottled now. ok so i know i'm supposed to wait almost 2 weeks but i decided to crack one open earlier just to get an idea of how they were coming along.Today is day 4 in the bottle and it is slightly carbonated and at first tastes somewhat fruity likened to the taste of...

Probably screwed this up but i'll tell you anyway. i racked my beer to the bottling bucket and added my dextrose directly to it and stirred slowly as to not add too much oxygen and bottled all my brew. I did not swirl my beer around in the bottle after they were sealed. I noticed that a lot...

last night my friend and I started 3 different wines, 5 gallon of grape wine,3 gallon hard apple cider, 1 gallon of pineapple wine. For the grape I used 3 cans of welch's concentrate per gallon, 5 tsp of yeast nutrient and pitched 2 packets of lalvin 1118. The cider i used 2.25 gallons of 100%...

in what situation is it possible to "under-pitch" yeast? i use 1 packet per 5 gallons but what if i add extra dme, lme, or dextrose??

I called an old buddy of mine i used to work with and mentioned my new home brew hobby, he makes his own wine but he had a keg laying around that wasn't much use to him so he gave me a sanke keg. I thought it was a corny keg by the way he described it but i just want to hear y'alls thoughts on...

I'f i'm using an all extract recipe besides adding dextrose or more extract (dry or liquid) what other ways could i raise the alcohol percentage, couldn't i just use less water, say half a gallon less?