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I brewed a Listermanns kit English barley Wine, 13# LME, 5 weeks ago, 2 in the primary three in the secondary. OG was 1095 FG is 1028. I pitched 2 7gr packs of Coopers dry yeast, had a very fast and vigorous fermentation, it was 1030 in 4 days. My question is since the yeast seems to have...

I am going to do 2 big extract beers, a Barley wine @ 1090 and a Stong Old Ale @ 1093 OG. I want decent attenuation and I am used to using Dry Yeasts. Any suggestions on how much and when I should use for these? I have heard that champagne yeast could be used but that it should be pitched after...

I am not able to do a full boil yet and I am limited to 2.5gal because of my pot size. I am losing a gallon during a 60 min boil leaving me with a very concentrated wort before adding water in the primary. Is it advisable to attempt to add water during the boil to make up for what steams off?

I don't have adequate refrigeration for lager temps but I see that California common uses a lager yeast that will work in the 65-68f range. Has anyone tried substituting these yeasts for say a bock or maibock? Or even an ale yeast?

I started using hops bags instead of just pitching them in as per kit instructions. When I remove them should I avoid squeezing the juice from them? I know grain bags should not be squeezed due to tannins but does that apply to hops? And what about dry hopping, should squeezing be avoided there...

I wanted my first Lager Yeast experiment to be simple so I am using a Coopers Brewmaster Pilsner with the supplied Coopers Lager Yeast. I added 3# of AHS Xpale LME and 1/2# dextrose and pitched it Yesterday. OG is 1050. My Fermometer is steady at 62F. There is no action in the Airlock as yet...

(New to Brewing-bear with me please) I have done 4 brews (5 including this one)2 all malt extract Amber ales and 2 Coopers IPAs. My current batch I wanted to be a little different so I took a Coopers Irish Stout and added 3#dark LME 1/2# Dexstrose 1#Lactose 1/2#Maltodextrin...

I have a Cooper's No boil Kit and I have 2# of LDME, 1/2#Dextrose and 1/2# of Malto dextrin. I also have 1# of Wheat DME that I was considering using. Will I get a decent Floculation if I add the Wheat DME or will it be cloudy like most Wheat beers?

I have a Pilsner kit I wish to brew, but I have a problem with temperature here in sunny Florida. My current method of cooling my fermenter is the wet tshirt and fan method and it works pretty good keeping my primary down around 68f. I am able to keep my glass secondary a bit lower around 64f. I...

I need some idea of what my ingredients come out in volume since I don't have a scale. For instance how many cups is 500gr of maltodextrine or dextrose? How many cups is a pound of DME or LME? Anyone know a convenient source online?

With my first batch bottled (Amber Ale)with my second batch 1 week in the primary (also an Amber Ale)I am looking towards my next brewing adventure. I have on hand kits for an IPA, a stout and a wheat. I have some extra DME and some cascade hops for flavoring and aroma as well. Which of these...

Ok, I ended up with 2 cans of Cooper's Brewmaster IPA. I have on hand 4# of LDME, 12# of Dextrose, 2# Maltodextrin, and 4 oz of Cascade pellets. What can I do with this?

What would be a good dry hop for this amber ale and how much is correct to use? 3# Muntons Hopped Light LME 2# LDME 1 Oz Tru Gold Hops added at boil Muntons standard yeast OG 1045 FG 1012 8 days in Primary 10-14 days in secondary 3+weeks bottle conditioning using 5 Oz Dextrose Also...

Last week I started my very first brew, A True Brew Amber Ale and transferred it to my secondary today. 1 can Muntons Hopped Lme 2# Muntons LDME 1 oz UK First Gold Hops 30 min boil 1/2 tsp Irish Moss last 10 minutes 6gr Muntons standard Yeast OG 1044 FG 1014 (Currently in Secondary)...

Could someone give me the pros and cons concerning using a Coopers Kit and Using Dextrose for the fermentable. One of the LHBS is selling these at a good price but is including 4 # of Dextrose. Various beers like IPA, STOUT, Pilsner and wheat are being offered in the COOPER Brewmaster kits. I...

OK, I pitched on Sunday, OG 1045. Furious bubbling for 36 hours now on wednesday eve no bubbles. My gravity is 1020 now. Some patches of yellow still on top floating , not much. I plan on bottling or pitching to a secondary next monday when I am off. Should I go ahead and bottle so my yeast...

First time brewing, using a True Brew Amber Ale. Followed instructions, Brewed for 30 minutes then added a 1/2 tsp of Irish Moss for last 15 minutes. I had some difficulty getting a good boil, on my glass rangetop with 1.5 gal of water. I didn't add the ingredients until it was boiling so...

I am ready to take the plunge to begin brewing. Here in Florida temperatures are a bit high even indoors, in the 78-79 range. What can anyone recommend as to how to get started, what equipment to buy and what ingredients will work best given my warm climate?