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I know sanitation is key to brewing but what if I slip up and something non-sanitized slips in or bacteria starts to grow? Am I doing to die or become very sick from drinking it or will it just taste bad? hasn't happened yet, just wondering

Last summer budweiser reps came to a local bar near my house and "promoted" their beer by offering day old beer. How do they offer beer that was bottled yesterday when homebrews take at least to weeks to age/carbonate?

I bottles my first batch of beer today...Everything went well. Tasted like good (flat) beer. Are there any precautions I should take with my bottles, in or out of the fridge? in or out of the light? temperature?

I plan on bottling my first batch of beer tomorrow...any tips on quickly/efficiently washing and sanitizing 48 beer bottles? Also, I want to check F.G. with my hygrometer. Is it ok to just put it in glass carboy for the last day before bottling or is that a bad idea?

I started my first batch of beer the other day so I have a few beginner questions. I am making an "American Cream Ale" furnished from a package from my local home brew distributor. Is there any certain length of time I should wait to transfer to the secondary or should I check the gravity...