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What's up HBT! I am currently working on the business plan to open a brewery in north Georgia that specializes in limbic style and other other wild beers, and I wanted to know who would like to see this become a reality? Don't think about feasibility or anything like that. What I need to know is...

Okay..so while I was getting ingredients for a Belgian Tripel at my LHBS, I stumbled upon an awesome yeast sale "If it's over a year old, its free". So I grabbed a couple of packs of year old wyeast 3333 and ingredients for a hefeweizen (recipe is from Brewing Classic Styles). The guys at the...

Everything was fine until i unplugged it from one fridge and moved to another and then i got a C03 or Co3 (dont know if its a zero or an "o")code that flashed a few times and then it displayed the ambient temp. Can anyone who knows something about electrical work tell me what the hell this...

Okay, so I was thinking of getting a few feet of vinyl tubing, putting it into a coil, and then put the coil in a cooler of ice and running my wort from the kettle through the chiller and out the other end into the fermenter. If its too hot and will melt the tubing, I can use my immersion...

So I brewed what was labeled to be a pilsner from true brew..but I don't really think that's what this is. The ingredients were 1 oz cascade hop pellets, 1 oz cascade hop leaves, 3.3 pounds light LME, 2 pounds light DME, and Muntons ale yeast. Can anyone help name this beer?

Does anyone know why there's a darker layer on top? Pictures attached

I'm brewing a True Brew pilsner extract kit, I'm not sure if I should rack to a secondary or when. The kit's instructions don't say anything about racking, but I've heard it's typically a good idea to do so. The kit just says to wait a week or until the air lock stops bubbling, add the priming...

Simple question: Can I put ice in my wort to cool it to pitching temperature?

Im about to make my first home brew, and I am wonder how to properly use bleach to sanitize my equipment. mainly: is it okay to use it on my plastic fermenter and how to properly use it.

I've made several batches of cider and each comes out the same: smelling and tasting like vinegar. Is this a sign of a bacterial infection? I always sanitize everything, but this still happens. What am I doing wrong?

I'm new to making mead and my first batch (one gallon) is going to have a lot of headspace after I rack it. It this a problem? Can I top it off with a honey/water mix and if so, what would be the proper ratio? Thanks for any help/advice!