When you buy beer that you plan to keep for a while (a while being more than a month or so), what's the best way to store it? Specifically, what are the rules for storing it cold or warm, on it's ...
If you happen to be out of priming sugar, but really want to bottle your beer, what are the alternatives? Let's assume a 5 gallon batch that's fully fermented - call it 1.010-1.014.
My last beer went through a normal 10-day fermentation process and afterwards there was no activity. I assumed that most of the sugars had been consumed. But after I bottled my beer and let it ...
I moved to a new area without an existing homebrew club. We've been around for about 18 months now and I'd like to start doing some official stuff. The Sudzers, my previous club charged $20 a year ...
I found this to be the most difficult part during my first attempt at brewing. All I had was a tube and a racking cane. Is there anything else to simplify the process and prevent me from ending up ...
I like to use an ale pail with a spigot for my secondary. It makes it super easy to test the gravity before actually bottling/kegging/etc. However, that sort of installation in plastic can open the ...
What's the maximum amount of time for primary fermentation, assuming the beer is going straight to bottles next? Will it over ferment and then fail to carbonate, if left too long in a carboy?
Just curious what most brewers are using these days as far as software goes. We are going to have to make a decision in the near future about this. BeerSmith? ProMash? BeerTools? Any others I ...
I'd like to start corking some of my more delicate brews. Is there a reason to switch to corking? Certain styles? And, is it difficult/recommended for a small setup? Thanks.
The Imperial Stout I recently bottled, smells a little fruity, and has a strong tart taste up front. Is this something I should be patient with, as it may go change? And, how'd it happen?