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Seems to me you're worrying too much. Unless a ferment seems to be stuck—which hasn't happened to me in several dogs' years of home brewing—or unless the final alcohol content really matters, I much prefer to leave the yeast to do its thing. I figure the less I touch it, the less likely I am to contaminate it. Beer is a tender thing, almost defenceless ...


I noted that there are a few commenters above who appear to be confused about the question. Most brewers will know there is sugar at the brewing stage (eg during initial fermentation), and there is - sometimes, additional sugar added at the priming stage. The original question was about the sugar used at PRIMARY fermentation. The addition of sugar or ...


Everything you describe is totally normal. Your beer is fine.


First of all, don't open the bucket if you can at all avoid it. I know this your first brew so you're excited, but in general you want to leave it alone. I don't touch my brews for 4 weeks unless dry-hopping (as in, I pitch yeast, close the bucket and don't look or think about it again for a month). Second--your beer is probably fine. The most vigorous ...


You can certainly use adjuncts with extract kits. Definitely keep in mind that your extract is already hopped, but you could add more hoppiness, or use dandelions if you wish. The key is finding the right time to introduce your adjuncts. I'm currently fermenting an American Porter. I added a few hop pellets when I mixed the extract with water that had been ...


When I first got into homebrewing, I started out adding my own twist to kits, I found this video really helpful when adding my own hop tea to bump up the hoppiness. You could also do a similar thing with speciality grains (such as crystal or amber malt). This will also help detract from the 'tang' you often get with kits and extract.

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