My hop bag came undone in my secondary while dry-hopping and now I have pellet hops directly in my beer. What is the best way to filter out the hops for bottling?
I've brewed a simple base ale recipe. It's fermenting happily. I want to add Chile Peppers to the beer to make a spiced ale. I'm not looking for something with a lot of heat, but I do want some ...
I have a Hefeweizen (Wild Flower Wheat pg 135) in the fermenter that is ready to be racked to the secondary. The recipe calls for 5 days in the secondary, however the only secondary fermenters I have ...
I have an imperial stout in a corny keg, and I'm just not happy with how sweet it is. It's already been carbonated. Can I let it go flat, rack it to a carboy, and throw in some high-gravity or ...
I currently have a stout (my 2nd home brew) in a secondary fermentor (glass carboy). Once it reaches FG, what are the advantages/disadvantages of leaving it in the secondary to condition vs bottling ...
What are the differences between fermenting a beer solely with Brettanomyces (or some blend of sour yeast) versus adding it to the secondary after primary fermentation with a non-sour yeast?
Anyone know the outcome of the Basic Brewing Radio yeast contact time experiment, where they asked people to let their beers sit on the yeast for four weeks? I can't seem to get the podcast out of ...
What is the best method for preparing different fruits for fruit additions into secondary fermentors? There are issues of sanitation and good fruit to wort contact, via chopping, slicing, mincing or ...