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What's the risk of creating a batch of beer that is contaminated to the degree that is dangerous to drink? (I'm thinking botulism, or something similar). I'm always hesitant to give out my homebrew, as I don't want to poison anyone.

First in a series of beers names after Norse legends.

I want to make a blackcurrent stout. I've got a recipe for an extract/grain stout, but I'm not sure to do about the blackcurrent. I don't think I can get fresh blackcurrents. Would a syrup do? If so, how much (roughly) should I add? Should it be boiled? Thanks in advance!

I have a cold but I need to make some home-brew. I'm usually meticulous with respect to sanitation. Is it safe for me to make beer, or is there a high risk of contamination due to the fact that I have a cold?

My wife got mad at me because I have two full picture albums filled with homebrew photographs (boiling wort, unopened packages of yeast, etc.), but I still haven't found the time to print off and organize our wedding pictures or baby pictures.

I've brewed a few batches, and the fermentation seems to fall in one of two categories: 1. Slow, steady fermentation: It takes about 24 hours to get obvious signs of fermentation, then fermentation proceeds at a steady rate (bubbles in the blowoff or airlock every 5-10 seconds) for about 4-5...

I recently brewed a batch of IPA that used a fair amount of whole-flower hops. I didn't filter out the hops when I poured the wort from the boil kettle to the primary (most of them are still in the primary). Was this good, bad, or does it make any difference? I realize that addition junk in...

Most "how to brew" instructions have suggested that your beer will be "ready" 2 weeks after bottling. I've found that while 2 weeks will produce a decent, drinkable beer, it's actually takes about 2 months until the beer is really good. (At about two months the beer magically transforms from "I...

I brewed a batch of IPA this morning (about 11:00 AM) that I thought went perfectly. When I went to check on it tonight (8:00 PM), I found that I stupidly forgot to put water in the container at the end of my blow-off tube. (I immediately corrected this). Currently, fermentation is very active...