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The weather here in Colorado has been quite hot the last few days and I've had 3 bombs go off in my beer closet. (No A/C in the house) The batch that is bombing has been in the bottle for almost 4 weeks now. I have been drinking it pretty regularly every couple days and it's not over carbed...

I just put an IPA into secondary. The bottom of my bucket is filled with hoppy goodness. I've made a couple ciders recently that turned out pretty well and I thought to myself "why not dump a bunch of apple juice and concentrate onto the IPA lees. Any opinions/comments!?!? edit: trub, not lees.

I would like to age a cider in the bottles the juice came in. I don't want to buy new equipment right now and I don't want to keep my fermentation bucket or carboy tied up. My thoughts on the process are this: 1) Let cider ferment til I reach my desired sweetness. 2) Rack the cider into a...

If I stop fermentation using sorbate for a sweet still cider, is it at all necessary to refrigerate? Does alcohol content come in to play for microbe growth, etc? Thanks guys! Loving this new hobby!

I am very new to brewing. Started my first attempt last Monday and it's going well. I just racked to a secondary (for practice more than anything). Now I can't touch it for several weeks. I am getting impatient. I decided today to try an experiment in fermenting. I mixed some apple juice...