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Hi All, I'm about to bottle an IPA that is ready to go. My question is what temp should I use to determine the appropriate amount of priming sugar. The beer fermented for the first 2.5 weeks at between 68-70. A couple days ago I dropped it down to 58 as it still had a decent amount of dry...

Hi All, I'm looking at tweaking a recipe I currently have. I want to brew the recipe (5 gallons of stout), but want to bring down the alcohol in the original by just a bit. If the original recipe has three grains (i.e. 80% base, 15% specialty #1, 5% speciatly #2), is it as simple as...

Ok, Just about to bottle and due to a couple of unforeseen circumstances I ended up with just over three gallons of beer in my bottling bucket, but I already added enough corn sugar (3/4 cup) for 5 gallons. Am I at risk for bottle bombs? Any ideas what to do? I could probably get another...

Hi All, Making a blue moonish beer today and was wondering what to do with the coriander and orange peel after the boil. Do I rach them to the fermenter and leave them in, or should they be pulled out prior to going to fermentor?? Thanks much!!

Brewed EdWorts Robust Porter via BIAB on Saturday and like many have said the notty is giving a very active ferment. My room temp is 67, but the fermenter is showing around 73-74. I moved it closer to the floor to hopefully bring down the temp a bit. Should I be worried??? If so, any ideas...

Up until now, I have about a dozen extract batches under my belt. At that point, my wife (who bought me the original kit) officially banned me from the kitchen. It ended up working out pretty well because that allowed me to look into options for brewing outdoors. I figured since I'm going to...

Hi All, I have a batch of porter that I bottled in two separate bottle types. Most went into Sierra Nevada type bottles, while one six pack went into Fullers Londer Porter bottles. Now the strange part.... all of the SN bottles carb'd up fine with no issues (in about 3 weeks). Not one of...

Hello, My family will be coming down to Columbus for a concert at the Lifestyles Community Pavilon towards the end of this month. Just wondering if their are any good Breweries/Microbrew places to stop for eats and a brew while we're in town. Thanks, Mark

Hi All, I currently have a wheat beer in primary that should be ready for bottling in the next week. This is the first wheat that I have brewed. It has been in primary for 3 weeks (or will be tomorrow). I know wheat beers are meant to be more cloudy, but I'm seeing a couple things I have...

Hello all, Last night I decided to clean the labels off a bunch of bottles in prep for my next batch. Once the cleaning was done, I was on a roll and decided to sanitize as well. I don't plan to bottle until this weekend, and I was wondering if sanitizing the bottles in advance causes any...

Hello, Getting ready to start a new batch today, but after two cleanings my fermentor still has the aroma a citra hops I used in my last batch. So, do I just start brewing and cross my fingers... or is more cleaning necessary? If more cleaning, is something best for removing smells?

Hello All, I'm a few batches in to home brewing and I'm trying to come up with an extract recipe for a sweet chocolate stout. I've come up with the following, but I'm VERY open to ideas an input. Steeping Grains: 0.75 lb Chocolate Malt (350.0 SRM) 0.50 lb Caramel/Crystal Malt - 60L...