Search results

Hello all, quick question that I HOPE I know the answer to...Brew a 6 gallon batch yesterday and pitch yeast. I left it in my garage and wasn't aware that the temperature would drop as low as it did. Down to 40 degrees. I have almost no yeast activity this morning. So, I brought it inside at...

Basically, Me and a buddy made the beer with the expectation that it would render 20 total gallons. We each kept 10. Well, after fermenting, I have 5 in one and 4 in the other. And the beer is really strong. :drunk: So, how bad an idea would it be to boil a gallon of water than just dump...

Okay, I was hoping someone might have a good recipe for the supplies I have, or at least what type of stuff can I add (a lb here, a new yeast there). I have 50lbs of Pale Ale unmilled I have the following yeast: Nottingham Dry Ale Yeast Safbrew S33 whatcha think??

My wife is wanting a beer that is more like Corona and I have no idea how to get this one going. I was looking for a recipe and ingredient list of how to proceed. So far, my experience has been in making mostly porters and the like. Any help would be great! Thanks. Brad