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I'm soaking some oak cubes in Bourbon. How long should the cubes soak for?

I just finished fermenting a Sauv. Blanc. Was thinking about just dumping the apple juice on the yeast cake. Anything wrong with doing this. This is the yeast I used http://morewinemaking.com/products/dry-wine-yeast-vl3.html Sent from my iPhone using Home Brew

Thx. Any better using cider or does it all clear out anyway?? Sent from my iPhone using Home Brew

I am about to make my first batch. Not going thru and searching 100's of posts, what is the difference between Apple juice and cider? Has anyone used cider? Duk

Has anyone tried racking onto some pumpkin and if so how did it turn out? Sent from my iPad using Home Brew

I just brewed up an Octoberfest. I didn't rally pay any attention to yeast people were using. Just assumed it was Wyeast Octoberfest lager yeast. Seems most recipes I see on here use Bavarian Lager or Bohemian lager yeast Any suggestions to as why, for next time. Sent from my iPad...

I just made a 2 liter starter for a lager to brew. I normally just make 1 liter starters. Will I still get the same effect if it is not making a whirlpool. Not introducing O2 into the solution. Thx Sent from my iPad using Home Brew

I don't have Campden tablets but I do have some powder k-meta. Does anyone know how much to use in order to rid my water of chlorine? I know I can sit it overnight but I get my water straight out of the water heater to save time and propane. Thx Sent from my iPad using Home Brew

Would this work Dough in at 95 Degrees for the acid rest. Add water to bring mash up to 133 degrees for protein rest Pull first decoction and bring it up to the saccharification rest of about 150 degrees Pull Second decoction to bring up to mash out of 168 degrees... yes? No? Thx

Thx for the reply. After my rest at 150, shouldn't my next temp be the mash out temp??168-170 Sent from my iPad using Home Brew

Doing my first Double decoction mash in the am. I plan to mash in at 120. Pull 1st decoction, heat to bring the mash to 150, pull 2nd decoction, heat to bring mash to 170. A few questions: 1. When I pull the 1st decoction, do I need to stop the heat and let it rest at 150 before I bring...

I want to harvest some hoegardeen yeast for a batch of beer. How many bottles should I use to pitch into my starter? Thx Sent from my iPad using Home Brew

Ok thx. I have 5oz of Brewers Best priming sugar. I'm assuming its corn sugar. It says its for 5 gallons, but all the calculators seem to say that 5oz is too much???

I normally keg, but have decided to bottle a batch of stout that I brewed. My basement site around 62 degrees. Will that be too cold for them to carb up. I could bring them up into the house which would be about 68 degrees..... either way, about how long does it take to carb??? Thx

Thx. I'm about to keg a wheat I brewed and add about 5 cups of watermelon. Fresh or from Kroger if I can find it. Has anyone here thought of adding some sorbate???? It's used in winemaking to keep fermentation from starting back up if back sweetening a wine. It would maybe preserve...

What section of Kroger are you finding this watermelon juice??

What kind of regulator do you have. Old or new its possible that the gauge is bad. I would try 10' of beer line and shorten till you get the pour right.

Should be 3/16 ID line. 5 feet is ok but a little longer would slow it down even more. But if you are truly using 3/8 line it's way to big.

While this thread is still going, I used 6.4 oz of DME to bottle. How long to wait till I pop one open. Thx

Thx all. Kinda figured it was the Fermentation temp as the beer will carbonate at any temp, just how long depends on it.... But it does sound like splitting hairs here as the beer will retain CO2 during cooler ferm. Temps but no where does it ask how long it aged for. Aging will off gas...