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Made Northern Brewer's Petite Saison extract a couple weeks ago, and as I'm getting ready for bottling night I realize I topped up to only 4 gallons instead of 5. Should I bottle as is for a higher alcohol beer or should I add a gallon of water to get back on track? OG is supposed to be...

Looking to make a nice session summer beer. Not an IPA as I already have plenty of IPAs. Here is what I currently have bottled: Belgian IPA Dubbel Triple Saison Black IPA Sierra Nevada clone Bourbon barrel porter

Can I brew higher gravity 2.5 gallon batches in my 5.5 gallon pot without overflowing the mash? I'm thinking something with like 7lbs of grain. Will it all fit? Thanks...

I bought a 4 pack of nice beer a couple days ago. The first 2 were totally flat, I'm betting the second two are as well. They taste normal, just 90% uncarbonated. The caps appear to be on right. Should I add some priming sugar and yeast next time I bottle? Suck it up and just drink them...

Sorry if this has been answered before, but I did a LOT of searching and couldn't quite find the answer. I brewed a tripel on 10/31/10 and bottled it on 12/15/10. It is fully carbed, but still has a cidery, slightly bitter taste. My plan is to age it 6 more months. My options: Room temp...

Not sure if this makes much difference, but my dubbel fermented like crazy for 4 days and just started slowing down to a stop. OG 1.060, gravity after 5 days 1.006. Since it's just about "done" (I can't imagine it getting much lower), should I take it off the yeast and start it in the...

Everything seemed to go ok, followed the belgian white recipe from here Temps seemed to all go ok. Everything looks and smells ok, however, the wort is a gross grey color. Almost like I steeped gym socks in hot water. Is there any chance this beer will look normal after fermenting?

Should I be worried? I know it's only been 10 days, but I did this same recipe in May and bottles were fully carbed in 7 days. Granted, the bottle conditioning temp was in the 70's in May, about 63 degrees F on average now. Yeast is Wyeast 1388. Primary fermented for 3 weeks, secondary for 4...

I have a funny thing going on with a bourbon porter. After a month of fermenting, the gravity was 1.025 (expected fg 1.020). I figured it was as low as it would go, as it had been at 1.025 for 3 weeks. I added 8 oz of bourbon and oak chips a week ago, and a new krausen formed and the airlock...

My recipe calls for 6lbs LME, but I wanted to try a starter so I used nearly 2 cups of my LME to make my starter. Since I only bought 6 lbs LME, I now have probably only 5 lbs to add to my wort when I brew. Will I technically be short some extract when I brew, or will I be at 6 lbs when I pitch...