Does any one have suggestions on podcasts about homebrewing? Preferably a short excerpt about what topics they bring up. Thank you.

I've just been reading an FAQ on different sugars used in brewing. Most kits specify usage of 1KG of brewing sugar. The first time I made a batch of home brew I used table sugar, but this seemed to make the beer overly cloudy (even after adding beer finings), very alcoholic, and it tasted a little odd. The second time I made a batch I used brewing sugar which improved the condition of the beer somewhat, and it was far …

I have a few fields with different fruits from grapes to dragon fruits, and I am an amateur homebrewer and want to get into wild Fermentation for ciders, fruit wines and later for beer after I learn the tricks of it. All the recipes I found online for guidance are not for beginners, or if they say they are, they are full of unnecessary info. I have a basic knowledge of winemaking and brewing. So the question is are any …

This is my first attempt at making homemade wine. I started with the Red Star Blanc in a one gallon jar. I'm almost a week into my first fermentation. For my second fermentation I plan on using the Red star Cuvee champagne yeast to push the bubbles in. Peach sparkling wine is the goal, without as much of the dryness of white wine. Note- I'm a non-drinker and has not had a glass of anything with alcohol in my life. …

I had fermented mango wine weeks back. After a week I did my first racking to remove pulp. The Brix value is not moving down so assuming fermentation is over, I'm planning to bottle it. Initially, after a week, it was very sour then sourness got reduced and it was tasting bitter. Now it tastes flat. Can I add sweetened, thinned homemade mango juice to give it a flavour? Also, can I add metabisulfite and sorbate together? I haven't used …

tl;dr; I sanitized my mash pot, fermenter, and everything with water. Is it ruined? I'm two days into fermentation of a high gravity imperial stout, and the yeast is burping nicely. Due to a mix up between my wife and I, I just discovered that the star san spray bottle I used to sanitize everything was actually just water. Certainly this is not ideal, but is it dangerous? Should I let my brew ferment and see how it tastes, or …

I plan to brew some type of ale as my first beer, i heard it is the easiest to start with. I was wondering what is the good small amount of beer to brew first time (or minimal amount possible) as i would like to keep it low in case i do something wrong and i currently also do not have a lot of space to keep it all (no garage for 50L of beer to sit for a couple …

This might be a silly question but how do I reduce the alcohol content in my home brew cider. I have done two tests and they are coming out about 8% for the cider. I would like to bring it down to about 4-5%

I pressed apple cider last year and added nothing.... I just left it in 15 liter jugs covered with cheese cloth and paper towel... it smells like alcoholic cider, tastes pretty good, and is dark rich color.... is it safe ?

I have some expreience in home brewing but I want to try something different this time. I want to make hard seltzer by fermantation. There are some recipes over the internet but I could not find any answer to my questions. Can I use PG based e-liquid flavous (TFA/TPA) after the fermantation but before the bottling? In the bottling process, the fermantation will continiue, so the PG in the flavor cause some unwanted effects like methanol fermantation? What kind of …

I am making an Irish Red Ale, unfortunately I forgot to take a starter gravity reading before putting the beer into primary fermentation (primary fermentation was done at 68 °F +/- a few). Unfortunately this means that I wont be able to calculate the final ABV of the beer. I let it ferment for 16 days now, on the 14th day I read a final gravity of 1.028 and the same same thing on the 16th day. Do you guys …

I've just about finished my first attempt at mead. I'm now thinking about my second batch. The yeast I have used is pretty aggressive, Bulldog mead yeast, so was wondering if anyone has some better suggestions. Looking to make an orange and ginger mead and possibly a peach mead. All advice gratefully received. Fitz

It's been 3 days of fermentation, I added beet root for colouring in the middle of fermentation. I used china globe grape (not that red), and after hours later the bubbles getting lesser

I am an absolute beginner; I've merely helped my brother brew once. I purchased a beer brewing kit and want to get started. John Palmer's bible suggests that I should throw out the directions that come with any beer kit and follow the general guidelines he lays out. The back of the can (it is "Black Rock" from New Zealand, their Nut Brown Ale package) suggests to throw the malt extract with water and suger into the fermenter and have …

My fermentation seems to have stopped too early. I don’t have much experience (mostly some wine and mead making failed attempts) or proper gear like a hydrometer. Here is what I did differently from the regular recipes I didn’t add much sugar because I can’t stand sweet wine. I may have added too much yeast, particularly as I was carefull not to wash the grapes to benefit from the natural yeast. I grossly manually squeezed the grapes, put the juice …

First time brewing. I have a IPA in a 6.5 gallon bucket fermenter with US-05 pitched into it. I've got the fermenter in the basement and temperature probe taped to the side of the bucket. Ambient room temperature is around 72°F. The temperature of the probe has been slowly climbing and is at 73.5°F (23°C) this morning. Going on 48 hours since pitching. Steady pulse of bubbling every half second or so in the blowoff container. Should I try and …

I've just started making cider, and after 12 hours of reading I came up with a plan, but I need reassuring what should I do next: It's nearly constantly 25°C in my flat (where I brew), I used unfiltered apple juice from the store bought yeast, yeast nutrient, pectic enzyme After 6 days, only small bubbles are visible on the side of the 5 liter, airlocked demijohn. It's very cloudy. I also started fermenting the left over apple juice (one …

As a new home brewer, I've been reading up on posts regarding things that can go wrong during a brew and how to fix them. For example, if I have understood correctly, stuck fermentation may require extra yeast to get things going again. Now, Murphy's law dictates the local brew shop will be closed when/if this happens. I am thinking it might make sense to keep a couple packets of Safale 05 (seems to be a general option for the …

New here. I've been reading up on transferring from fermenter to keg (or secondary FM) and the associated concerns with introducing oxygen into the beer. IPA styles in particular seem to run the risk of completely loosing their hop profile if any oxygen is introduced. Then there's the whole concept of open fermentation and what's going on with oxidation there but that's probably another discussion in itself. Other than taste tests, is there any way, (similar to a pH strip …

I'm gathering equipment on the cheap to start all grain brewing and looking at options for an HLT. A rectangular 48 quart cooler is about half the price as the customary 10 gallon Igloo everyone uses on Youtube. Anyone ever used one of these for an HLT? How'd it work out for you?