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I read that plastic fermenters let air in after a period of time. My lager is still fermenting after about 2 weeks and still has about 10 hydrometer points to go and I'm starting to worry about the beer being oxidized. How long do you think it takes for beer in a plastic fermenter to get oxidized?

I'm brewing a lager at about 50F (10C). My OG was 1.050 and its been about 11 days since it started fermenting and its been stuck on 1.023 for like 3 days now. I'm assuming its stuck. what should I do?

I've just started brewing a lager with saflager S-23 yeast. I've set the fridge to ferment it at 50F (10C) but I realised I pitched the yeast at 90F (32C)! The fridge will take a while to cool it down to 50F so will this spoil my beer and give it too much of an ale flavour?

I just tasted my japanese lager after 2 weeks in the bottle and I seriously cant drink it. It tastes like paint thinner or vodka or something. It's only 7% alcohol. It wouldnt make it taste that bad would it? I know you can get paint thinner taste from fusel alcohol at high temperature...

Just racked my lager to secondary before and chucked in some hops with it. Then I had a thought. Is it bad if I leave the hops in there for too long? The hops aren't in a bag so I cant get them out and I want to let the beer clear for 2 weeks. Is 2 weeks too long to dry hop?

I'm just trying to let off a bit of steam here. I am lagering my Dutch Premium and my bottles are stored in the freezer (I have a fridge/freezer combo with the fermenter in the fridge and bottles below in the freezer). The fridge and freezer run off the same thermostat but it's not cold enough...

Does priming with sugar add much more alcohol to the beer. My lager at the moment is up to 7.2% and I think that's all I want for now. I don't really want it to go higher. I'm worried that priming the bottles will give it a bit more alcohol.

I've had my bottles sitting upright at room temp. for about 3 weeks now to get them carbonated. I'm planning on lagering them now but they only fit in the fridge lying on their side. Is there any disadvantage in doing this?

At my LHBS they sell prepackaged recipe kits of commercial beers. I picked up an Asahi pack which contains 1.7kg can of Beermakers lager, 1kg of corn syrup and 500g of rice syrup. The guy from the shop said that he's made it twice and his FG was about 0.997. I didn't think that's possible. Does...

Ok I bottled my beer the other day but i mis-calculated how many bottles i needed so I still have about 2 litres of beer left in my secondary. the remaining 2 litres has been sitting there a couple of days now but i have more bottles to put it in now. will the beer still be ok? i'm worried it...

My aunt gave me a couple of cans of beer that are 11 years old. It's not homebrew just commercial beer. Do you think after 11 years in a sealed can they would still be drinkable? :mug:

Just racked my beer to secondary and added some isinglass (finings) in there aswell. Since isinglass clears the beer by making all the yeast settle to the bottom of the fermenter, do you think after 2 weeks in the secondary there will be some yeast left over to carbonate the beer? I can already...

Just took a reading from my lager. It's down to about 1.015 at the moment. Is it ok to rack to the secondary fermenter now? The OG started at 1.035.

Does anybody know of any good free home brew computer software to keep track of all my brews. I've had a look around the internet but they all cost too much and I don't really have that kind of money :o Any there any freeware ones available? Thanks, Will

Well my brew seems to be one problem after another. Now I think i have a stuck fermentation. It's been at 1.020 for a few days now (i'm positive this isn't the end since the OG was 1.035) My home brew book said to mix up the yeast cake from the bottom into the beer and it should wake it up. If...

OK I went to check on my beer before and it smells like rotten eggs. I looked in my homebrew book and it says that it's a natural smell produced by lagers and should go away eventually. Phew...... I hope it does because I don't want a 2nd batch in a row ruined. Has anybody else experienced this...

I got home from work today and my krausen has started a race war. Sugar fueled violence has commenced in the country of Fermentania and the krausen has divided itself between two sides of the country in an apparent 'all out war'. I don't get it. One side is white and the other side it brown. I...

I started brewing a lager today using Saflager W34/70 yeast. This yeast ferments best at cold temperatures (between 48 and 59 degrees Fahrenheit). But I accidently introduced the yeast at around 80 degrees F. I've put the fermenter in an old fridge so the temperature is slowly coming down but my...

What things have you guys used as fermenters? I'm planning on using this as a secondary fermenter if it is safe to. It's a 20L barrel that contained vegetable oil. I got it from work cos they said they were going to throw it out anyway. It's perfect cos it even has a little tap at the bottom...

Ok so my mexican cerveza finished fermenting. I bottled half the beer in the fermenter but it was a bit cloudy so I thought "I want to make the rest of it clear". So I left the other half of the beer in the fermenter and stuck it in my beer fridge in the garage because I heard that cooler...