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While moving my carboys around to prepare for kegging, I somehow managed to pour the water from my blowoff tube overflow growler back into the carboy. I may have destroyed my beer. Or, may have added a secret ingredient that I'll never be able to reproduce. Well, that sucked.

Hello. I've lurked here for a while, sucking up knowledge and am starting to post now. I need some help: someone has to drink all this beer! Seriously. I'm brewing all grain batches in the East Bay (near San Francisco). My plan is to brew all the styles this year. I've completed 3 so far...

Does anyone have experience/articles/links that talk about various stages of temperature control? I'm wondering what the effects would be for tightly controlling the temp for the first 10 days or so, and then moving the beer to the garage (where temps can swing up and down wildly). Thoughts...