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So i just bottled a steam style bock a few days back and seem to be having some funky things going on. When i first cracked open the fermenter there were clumps of white film on the top of the wort. I was able to siphon off the beer without including too much of this film. Now its been in...

so i put 5gl of apple juice 2lbs of sugar, and yeast in my carboy, and three weeks later things were going well. abv of 4.5, grav of 1.011. I decided to wait another week to make sure the grav didn't keep faling. well its now a week later, and i just opened it to take a grav reading. Thats...

So i Just ordered a cali common steam ale extract kit. (it will be my second ever batch!)(im hooked) Does anybody with a little more experience have any suggestions for keeping everything on track (especially with steam ale)?

So I just finished my first batch, it has fermented, been bottled and has sit for the past week carbonating (had a bottle last night and it was great!) my question is; do i have to keep it in the fridge for the next three weeks to condition, or can i leave it up in the attic?

So, this may be in the massive thread, but i had enough with searching for it. As i gather one can use champagne yeast, ale yeast, and wine yeast, or (whodathunk) Cider yeast! i have heard of a lot of experimentation with these different yeast, but am still a bit confused... which yeast...

i just came back from 6 months in South Africa, and WOW! do they have some great beer! Castle, windhoek, black label... Does anybody know of any Kits or recipes for South african beers? .....go duke bball!:off:

Fermentation stopped about 5 days ago, and i opened the bucket to take a gravity reading.While sterilizing the hydrometer my flu ridden roommate stuck his finger in the wort to "see if it tasted like beer yet"..... Is my FIRST batch ruined? Will I get sick from drinking it?