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I use a bucket as opposed to a carboy for fermentation and in the past had pitched the yeast and then shake the hell out of it to oxygenate. However, out of concern that that menthod really didn't generate enough oxygen, I purchased a tool that attaches to a drill and essentially stirs the beer...

My plan was to do as you say. Add to bottling bucket and start small. I can always add more but can't take it out. From what I'm reading, it seems that most folks are using the fresh fruit or a puree rather then the flavor extracts. The weather is going to keep me from brewing this weekend...

I'm going to make a Cherry Ale and was planning to use a cherry extract flavoring. Has anyone used McCormick cherry flavor extract? If so how was it? Is one extract flavoring better then the others or does it come down to a matter of taste and getting the amount correct?

My plan is to bottle tomorrow morning and then use the yeast cake to pitch into the beer I'll be brewing tomorrow. Should I use the whole yeast cake or would that be to much? Is there anything more I should be doing?

I brewed my first full boil Sunday morning and used liquid yeast (White labs) for the first time also. I pitched at about 11am. It's now Monday 8 pm and I'm seeing no airlock activity. What might have gone wrong? I pitched at 74 degrees. Through the day Sunday the fermenter temp dropped to...

I made the Brewers Best Oktoberfest and it was one of the best beers I've made. Very smooth.

I haven't had a bad batch yet but I think I might have my first. I fermented during a heat wave and it was an extremely fast fermentation at about 80-82 degress. I checked the gravity tonight and it has dropped to where I expected but it has a vinigar smell to it. May be an infection? A...

I've been making extract brews for a while now and I'm ready to attempt me first partial mash. My expectation is that I will see a big improvement by switching to PM. However, one of the challenges I've been facing is that when it is hot outside my basement is heating up to 80 degress, and...

I have been doing all extract brews for almost a year now and I have never used a secondary. I bottle about 14 days after I brew. My beers have tasted good. I have chill haze but never anything flouting. From what I have read, I get the impression that the secondary is really unneccessary...

I'm somewhat new to brewing myself. I used a Coopers pre-hopped can of extract for my first brew and it was good for going through the motions of brewing and bottling the first time but I never will use the pre-hopped extract kit again. I'm now using the Brewers Best ingredient kits. They...

I wish I could tell you what went wrong but I'm drinking the Brewers Best Red Ale now and it's the most crowd pleasing brew I've made. Mine finished at 4% with a finishing gravity of about 1.010. I would be surprized if bottling in the kitchen with some light would make a difference. I'm no...

I had the lid back on within 30 minutes and let it ferment for another week maybe 10 days. I used 5oz. of priming sugar. I poured it into the bottom of the bottling bucket and then siphoned the beer on top. It's work for my prevoius brews. Should I have stirred it in?

My last batch was a stout and it blew the lid off the fermenter. I cleaned the led didn't think much of it. When it came time to bottle, the gravity was a little higher then I had expected but after having checked several days in a row , it wasn't dropping. I bottled it and have let it be for...

I new to brewing myself but my thinking was that I would switch to brewing lagers in the winter. You want to ferment lager between 55 and 65 degrees. I'm in Maryland and I think my basement will be perfect for it.

Everything I read says that the beer will get better with age but at some point will the flavor of the beer start to decline? If so, how long before it starts going bad? Primary - Empty Secondary - Don't use Bottled - Cali. style imperial pale ale (bottled 8-9) Planning to brew Red...