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AG imperial stout with OG of 1.091. Stopped at 1.030. Mash was 154F for 90 minutes. I was looking to finish at around 1.022. Yeast was WLP001 with a 2 liter starter. I have a packet of Red Star Pasteur Champagne yeast. Can I add that and will the fermentation continue? Are there other options...

Never had mead before but now I have 44 bottles full. FG was 1.010 so I guess you would call that a sweet mead. What is the preferred serving temp? First batch was brewed on 12/4/11 and bottled in March, not sure I like the taste yet.

Just racked my first mead batch to the carboy. Can I reuse, repitch or pitch on the old cake with mead like you do with beer? Any negatives? Seems a waste to throw it away when I have another 20lbs of honey hanging around.

Yep, my friend delivered the honey yesterday. 4 gallons, must be 30lbs!!! Not sure I want to make mead. Anyone in RI want some?

Ok, so I ordered the King Czar Stout recipe from BMW and will be brewing it up next week. Just got a call from a friend who has a couple of gallons of year old honey and I was thinking, Could I add some to a stout and kick it up a notch? If so, would I just add a quart or so in after the boil...

Brewing an imperial with an est OG of 1.085. Next up a more imperial with est OG of 1.100. With the proper size starter will the yeast be ok for the second round? Thanks

I currently have 218 12oz and 37 22oz bottles flled with beer. In addition to the beer, all the equipment like a mash tun, boiling pots, cases of empty bottles, 3 fermenters, bottling equipment and various other ****, my SWMBO constantly reminds me I take up half the house. Just thinking out loud!

Brewed an IPA yesterday with an OG of 1.076 & pitched 1 pkg S-05. Splashed it around good and here it is 24hrs later I have krausen and that awesome sweet smell of yeast doing their job coming thru the airlock. Today I recieved my oxygen tank, regulator and hose. Will I gain anything if I...

Belgian porter, Vertical Epic 090909 og 1.093, mash temp 151, 30 min aeration, 2 litre starter, beginning ferm temp 72. 9 days now and I still have agood size krausen Gravity reading 1.020. First time with Belgian yeast and first time with live yeast. Is this normal? Only seen...

I want to brew a 5 gal RIS. I just don't feel like mashing 20lbs of grain. Could I cut back a little and use maybe 3 lbs of dry extract in the boil?

Fermenting a Belgian Porter using Wyeast Ardennes 3522. OG was 1.091. Can I wash and reuse this yeast or will it be too tired and abused? That has been one big bad violent ferment!

I am brewing today first time with live yeast. Starter is ready and I decided I would aerate the wort with an aquarium pump and diffusion stone. Now I read I should filter the air. Well I don't have a filter and I want to brew today. Do I really need it? Isn't the diffusion stone enough. If not...

My first use of live yeast and the package arrives frozen. Is this yeast going to be ok? Sorry for the newbie question, but I have always used dry and this recipe requires a Belgian strain.

Has anyone brewed this? I am preparing to brew this next week and looking for any reviews. I have never added any spices or wood chips and not sure of how long to leave the oak. Thanks in advance

I am enjoying a few of my finest home brews while I brew up a GF for my intollerant friends. See below: BeerSmith Recipe Printout - http://www.beersmith.com Recipe: GF Intolerant Ale II Brewer: Bart Asst Brewer: Style: American Pale Ale TYPE: Extract Taste: (35.0) Recipe...

Never used honey but I want to. I ordered this recipe from BMW so the grain bill can not be changed but the honey amount and hops can be. How does this look??? Recipe: Honey Nut Brown Brewer: Bart Asst Brewer: Style: Northern English Brown Ale TYPE: All Grain Taste: (35.0) Recipe...

I have been brewing for only a few years. When I started hops were like $4 an ounce and most recipes called for a few ounces. I had never even heard of dry hopping. Now that you can by pounds for $10, it seems like the recipes have excessive amounts of hops and always dry hopping. Now we have...

I am sitting here drinking a Wheat IPA I brewed back in February. This is one tasty brew. Nice bitterness with lots of hop taste. I am going to brew this again but do away with the unmalted wheat. The 2 step mash was a pain in the a$$. BeerSmith Recipe Printout - http://www.beersmith.com...

6lbs White Sorghum 1.25lbs dark rice syrup 1lb malto dextrin 1lb roasted buckwheat steeped .5 oz nugget 60 minutes 1.5 oz cascade 10 minutes 1.5 oz cascade 2 minutes 5 gallon batch I am brewing this for my intollerant friends. Thanks

I want to brew a hoppy wheat beer, just because! I saw a picture of a Southampton Double White in All About Beer mag and need to brew one that looks like that. What a beautiful glass of beer. page 9 So I was thinking of using their same grain profile but using citrusy hops to get the citrusy...