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what is the major difference between aging your beer in the bottle as apposed to the secondary? i know its good to condition it for a long time but is it better in the secondary and then just bottles to carbonate or should one try to get the beer bottled in a timely fashion? i have been...

i know this question has been answered before. is it necessary to create a starter for white labs or wyeast liquid yeasts? i know alot of people talk about doing it but both of their websites say it is not required. i don't really wanna make a starter if i don't have to. what could happen if i...

why not sanitize your gear in your bottling bucket/fermenter?

this is my first time using a secondary. i don't have enough beer to fill my carboy. i'd say i'm about half a gallon short. should i top it off with sanitary water to prevent oxidation or is it something that i should just let go? thanks.

i've been using bottled distilled water from the grocery store. i bottle condition my beer at about 66degF because that is the only area i have available. would this affect the aging time? after 3 weeks it is still basically undrinkable. the beer is only in the fermenter for 2 weeks. should it...

i have been reading around the forum and i was thinking it was autolysis perhaps? is this a common occurrence? i have read it might contribute a rubbery type of taste which could be the taste i am having. the best way to deal with this would be a secondary fermenter i think. does anyone have any...

I was wondering if anyone else experienced a plasticy kind of aftertaste. it's really indescribable but this is the closest i can think of. maybe like soapy but i was sure to rise everything well. while the beer doesn't taste good, the taste is definitely more prevalent after burping. i don't...