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Well my thoughts were to brew a soda with honey, without pasteurizing it, and it will probably be around a while. So if it was safe to use a tablet in the keg I thought that might be a good idea. I know honey usually comes with microbes so I wanted to sterilize it somehow.

Hey all, Kind of a beginner question, but would there be anything inherently wrong with tossing in some campden tablets during kegging just to be safe, then force carbing as usual? I was just thinking about brewing some soda with some less than sanitary ingredients and wanted to minimize...

hey all, i just wanted to get some opinions on my (tentative) 5 gal butterbeer recipe. 6 lbs maris otter 6 lbs wheat malt 1 lbs butter (or perhaps homemade butterscotch, which has a toffee-esque flavor, and is quite delicious) 1.5 oz hallertau 60 min belgian ale yeast any input...

allright well thanks guys! i think ill go ahead and do 2 mo. in 2ndary and bottle condition for a while

just made my first barleywine and was wondering if its better to age beers in bottle or in the secondary? thanks!

after 24 hrs my gravity is at about 32. still seems a bit low but much better than 20. thanks for your help guys!

5 lbs amber unhoped malt extract 1.2 lbs pure maple syrup 1-1/2 lb 2-row malted barley 1/2 lb medium crystal malted barley 1/2 lb cara-pils malted barley 1/4 lb chocolate malted barley 1 oz Cascade hops (bittering) 1/2 oz Willamettes hops (flavoring) 1/2 oz Willamettes hops...

and yea i wud use extract of some sort but i have none and unfortunately live nowhere close enough. if i ordered some cud i add it in later in the fermentation?

i attempted to replace a pound of lme in the recipe with pure maple syrup and i calculated that 1.23 lbs syrup would give the same gravity but apparently i was way off because i was supposed to hit 45

what is the best way to fix a really low OG, say around 20. shud i use glucose alone or maybe brown sugar for a brown ale? what do you guys think.? thanks!