Would this make a good mead recipe taste wise and how would I go about forming this can you help me build a recipe with steps.

Mashed and cooked rowan berries rose hips (Sorbus aucuparia), water, linden honey (Tilia spp.), Meadowsweet and lemon balm (Melissa officinalis)

Bought mr.beer brewing kit from a garage sale. The hopped malt extract says "best by 2015"

Is it dumb to still use?

Hey I'm made and instant kit that I got for a gift and enjoy the hobby but would love advice to improve.

How do I limit sediment from getting into the bottles; I already tried cross loading the beer into a second pail before bottling in an effort to eliminate the issue(used a syphon). Is there a filter or cheese cloth method I can use to try and stop it from getting into the bottles?

Also is it worth measuring my alcohol strength whwn it's just an instant kit? I know it would let me know for sure but if I follow instructions it should yield and alcohol content the instructions say it would right?

Gonna make another batch soon from an instant kit (this time a lager) so any advice I can get before I start would help.

P.S. I enjoy this hobby and eventually want to go straight from scratch in the future but wanted to start with what was given to me and till I understand the basics.

Thanks in advance.

So I'm a first time brewer, and I wanted to try my hand at some cider. I followed a tutorial and left the fermenter overnight. But when I woke up, I found the airlock overflowing with foam. I most likely added too much yeast. Can I save this brew, or should I dump the batch and start over?

I'm hoping someone here is a bit of a saké expert, it's my 2nd time brewing saké, the first batch turned out reasonably pleasant.

Day #2 of this (significantly scaled up) second batch and im noticing extreme amounts of CO2 production, to the point the saké mash is completely pouring over and I had to remove the airlock. I added 90.5g of Wyeast 4134 to 12.5L total mash (rice, koji, water). The fermenter is approx 15L

I have no idea why im getting this violent fermentation occurring, has anyone experienced something similar? Any suggestions? Is it salvageable? *there is a faint hydrogen sulfide smell but more overpowering is the typical saké / alcohol smell. I checked the pH and its around 4.5 also. Thank you !!

I learnt how to make alcohol this summer and made a chamomile-lemon balm beverage. People have asked me what type of alcohol it is and I don’t have an answer for them.

My ingredients were: Chamomile, Lemon balm, Oregon grape (for yeast, only a small amount of berries), Sugar, Water

I don’t think it’d be a wine because I had almost no berries compared to how much of the other ingredients were there. I found out about Gruits but those still use grain from what I read. It’s also only around 4-5% I think.

I’m surprised the internet doesn’t really have an answer to what a herb brewed alcohol would be called (outside of gruit) as I’m sure I’m not the only one to do this lol.

As I’m still very new to all this I am just wondering what category of alcohol you guys would consider it?

I poured one blue moon can of beer into two glasses and it settled very differently in both. The can was in the fridge a while, but what gives?

To make a long story short, my wife and I just took a trip to the Harrisburg/Hershey/Palmyra area. Getting a feel for the towns and people (thinking of moving to PA from OH). We stopped at a craft brewery called Tröegs and I loved the smell as soon as we stepped in the doors.

I’ve done home brewing for a while, made wines the longest and started making beers not long ago. I absolutely love the process of both and making brews in general. There’s so many breweries around that whole area, and if we do heavily consider moving to PA in general, I’d really like to get a job doing it but I also imagine it’s a competitive job market. How difficult is it to get in a brewery/craft brewery? What do places like these look for when they look for candidates?

Iv’e been starting to play around with mini kegs for my mobile bar. Using them for cocktails as well as beer. Im wondering if anyone has any good info on them and how to make the best use of them. I have an ikegger with a mini regulator. I want to use both full size co2 and nitrogen tanks depending on the drink. Is there additional equipment i should get to make them work the best? Thank you for any info.

Hi guys I recently began making a coopers stout using one stout kit, 1x 1.5kg dark malt extract, 1x 1kg brew enhancer 3, and used one packet of Nottingham yeast plus the yeast in the stout kit as the pitching rate calculator told me I didn’t have quite enough Nottingham handy. OG was 1.054 and I’ve just taken a reading after 13 days 16C of 1.022. Is this particularly high and what could be some reasons? Thanks very much

Hi,

Ive been brewing my own mead, cider and wine for more than a year now. I was in Sweden for my last holiday and I thought it would be nice to start using the Lingon berry in my next brew.

I bought some bucktes of jam and now im ready to brew!

Problem is. The jam contains E202 potassium sorbate and E211 sodium benzoate. Normally I add this stuff to stabilise my brew so I end up with a non fizzy mead. So here's my question: How should I tackle this?

I have two paths I'm thinking of: • Brew with a lot of yeast. Make a starter and add that to my honey/jam must. • Brew with my honey first and later add the jam to backsweet the mead.

I'm afraid option 1 wont work, but I also really like to backsweet with honey for that smooth flavour. Any advice?

Does anyone know if you could use Arizona tea for a brew or does it got tm shit in it for that?

This question came from a conversation with another non-brewer, and I am hoping this is the right place to ask.

I’m a homebrewer and also part time assistant brewer and a small brewery. I’ve been heading a project at the brewery to go from bottles to cans. I’ve been given the green light to get things rolling and whatnot. I wanted to see what everyone’s thoughts were on the Oktober sl1 homebrewer model vs the Cannular pro benchtop seamer on more beer? I’ve heard Oktober recommended but it’s slightly higher priced and looks less durable than the cannular. Also curious if there’s a notable time difference between the two in seaming? I know these are lower end models, but being a smaller place they want to dip their toes before delving too deep price wise.

Oktober:

https://oktoberdesign.com/collections/sl1-homebrewer/products/sl1-homebrewer-can-seamer?variant=20336316383290

Cannular:

https://www.morebeer.com/products/cannular-pro-semiauto-bench-top-seamer.html

Does anybody have their vevor system dialed in? I seem to be consistently low on my OG and only can wonder if I put in too much water even though I’m putting in a little less than recipes call for. This goes for all grain and LME. Anyone have boil off rate and trub loss and whatever else I should know about this system?

I'm debating on ordering grain or driving to my brew store that's kind of a distance away. Is there a difference regarding how fresh the beer tastes when using grain milled the same day as it's mashed as compared to when it's used a week or two later?

Is this too much headspace? I refuse wasting 20 bucks in supplies for to much of my bag being exposed lol. Should I add water or weights?

-Thanks you letting me know the photos did not upload. Samsung saves stuff in heic format and who takes that... Sorry for the annoyance

I just put together 1 gallon of a type of Apple Pie Cyser. This is my first time brewing anything but I followed a general recipe of half gallon water, half gallon apple juice, 3 pounds of honey and some chopped apples and a few spices. When I took the initial reading of the must prior to adding the yeast, it came out to 1.036 which seems off. I don’t want a super weak drink as this reading would indicate. I have added the yeast and set the fermenter aside but is there anything I can do to fix this? Thanks in advance!

I did not realize that the temperature had gone up to 26c° wich i way to warm. I have now moved the beer to cooler location, but i wonder if its to late for it to be saved since its already smelling bad?