Greatest hits from previous weeks:
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I want to experiment a bit by adding spices - I'm thinking cinnamon and vanilla - to my beer, but wonder at which step is considered the best time to add it. Personal experience is very welcome.
I ...
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I often produce an excess of homebrew. Would it be legal to sell it in the UK, I would only be selling a maximum of 50 pints / year and my charge would really only cover the cost of the bottle.
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I made a beer from extract (amber dryed malt extract). Recipe says OG is 1.040 FG is 1.010. Used Safebrew S-04 (english ale yeast). The wort has been sitting in primary fermenter for 10 days now. ...
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What is the best way to add fruit to a beer? I'm afraid boiling it will break down the fruit too much (a muslin bag could fix this I guess), but I'm not sure how to add it to the fermenter without ...
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How do you mark, label, or otherwise identify the contents of your bottles? I'm currently using masking tape and a marker, but I'm curious what most other people use.
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Obviously the style of beer, type of grain (barley, wheat, etc) and depth of roast would make a difference.
But in general what would be the typical ranges be?
So for example:
For a Dark Stout: A ...
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I started brewing about a year ago, currently on my sixth batch, all using extract and some additional grains. My problem is that my beers consistently finish with a higher than expected final gravity....
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