Are you making mead or beer? Mead yeast should clean up any sugars in a beer recipe (unless you went crazy with crystal or some weird sugar that won't ferment). If you are making mead, it needs 6-9 months to really get good. I have some that is 4 years old and it's heavenly. Patience is a...

The bottles will just be for storage and transport. Home brew (or any craft brew, for that matter) should only be enjoyed from a glass. That way the nose can pick-up the hops and the taste is ten-fold. IMHO Funny, but now that I am drinking great beers- I drink less than when I drank Natty-lite...

True- tea bottles and water bottles are very thin and can not hold carb pressure. I was thinking a soda will hold carb for several days in the fridge, why not beer? And 4 pints is basically 2 nights drinking for me. I think it will work, Coopers bottles are 750 ml and use 2 carb drops. I'm...

I'm downsizing and will be unable to make my 10/15 Gallon batches. Also, the kegerator, keezer and 14 kegs will have to go. I will go back to the turkey cooker and 5 gallon batches, where I started. I'm wondering if anyone is using 2L soda bottles for beer? I use 2L bottles for hard cider and...

LOL Killing a cat doesn't require thinking.

Patience and sanitation are the key to world class homebrew. I've done the same silly mistake (only I used water) and the beer was fine. I don't know about Star San and it would be good to follow the previous advise about sending it in for analysis. The point I'm trying to make is for you not to...

Wow! For the love of beer! Those burns are a high price to pay for homebrew. I am a single pot brewer and I have wrestled with whether or not to put a spigot in my brew pot for almost 3 years now. Your story settles this argument for me once and for all. I have had a problem with siphoning from...

+1 to the above. http://www.howtobrew.com/ 'Stick with the basics'- good advice. If you can make the same beer 2-3 times and it be the same, good for you- you're brewing! Keep the burner hot!

Considering that 'closed' fermentation is a relatively new thing (300 years or so) in the brewing history of the world (10K-12K years depending on which experts you believe), I'm kinda thinking that the layer of CO2 covering the beer in an open fermenter does a really good job of protecting the...

IMHO the yeast has crapped out. It happens some times that yeast are just not up to the task at hand. I would go with a new and different yeast, pitch just like it was day one and then check gravity in a week. Just a thought- if you have some yeast saved from a previous batch (you know this...

I started BIAB brewing after watching some youtube videos and things have gone well for almost 3 years. My son and I have over 45 batches (we brew 10 gallon batches) under the belt and really enjoy the process and the beers. I went to http://www.biabrewer.info for additional information and to...

Since I ferment in the keg, I also use the keg for a secondary by pushing the troob out from under the beer with CO2. Your kegs can be carbonated with sugar or gyle, both work equally well, but I prefer the gyle. It is truer to form for a medieval brewer such as myself. Beer will keep for at...

On all kegs (regardless of manufacturer), the gas in post has a groove where the wrench fits and is different from the beer out post. The only way to mix them up would be to cross-thread them, so just finger tight and then snug with the wrench. I think your post 'O' rings are bad and binding on...