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So, I started brewing this past September and I haven't really had to worry about room temps for my bottle conditioning because it's been getting colder since that time. Now I'm worried about bottle conditioning in my A/Ced apartment which will probably be at 78-80 degrees (at the lowest)...

What exactly is the difference between porter and stout? I just had a Dundee Porter. I've never really had porter before, but this really tasted like a stout only not as dark (it wasn't completely opaque). Found this blog. Says "technically"... there is no difference...

On brew day you always got your big bucket of sanitizer going, but when I need to check gravity readings after brew day it just seems like a waste to use that expensive star san to sanitize a wine thief for testing... What do you guys do?

In terms of visually judging fermentation shouldn't we always have 2-3 inches of krausen going on in the first few days of fermentation? My brew had maybe a 1/4 inch of foaming for about two days and now (day three) it's all gone on top. Is this abnormal? I got a 1.061 OG brew going with...

I was going to do my first partial mash brew this weekend, but then read up more on Palmer's book and he says using a strainer is gonna aerate the hot wort and cause oxidation problems later. I plan on aging this beer for a bit so I'm guessing I should just wait until I can build a...

Anyone know what is the going rate for a corny keg? Also, when it's all said and done what is the final cost of the CO2 setup? Thanks

When making something like a milk stout, for example, when is the proper time to add these unfermentable sugars? I've heard everything from in the initial boil, when racking, all the way to adding at bottling time. Any expert have a word on which stage is the best time to add these? I would...

Do you take the hydrometer reading before or after adding the yeast to the fermenter? Also, is it normal to be off a calculated OG by 0.01? I had a calculated OG of 1.053 and the actual was 1.066 Thought the yeast might have made a difference? Thanks

My first batch of beer was a stout, just tried it today; tastes just fine after 2 weeks bottle conditioning. I used store bought water (not distilled). My second batch, which I am making today is using my tap water. I live in Tempe, Arizona. I really couldn't see spending the extra dough...

Is five gallons in a standard 5 gal. glass carboy right up to the neck or is there some head space? Thanks

Got my first brew that should be carbonated enough to drink in about a week. It's a stout. Was wondering about the sediment at the bottom of the bottle. How careful do I have to be to keep all the sediment in the bottle and not get it into my glass when pouring. Will it be really loose...

As I understand it you are suppose to put ALL the DME/LME into the pot once you've got a boil going. Does adding it at different times give different effects like a hop schedule? Thanks!

Was skimming around the recipes section and couldn't find anything for a German Kölsch. Anyone know where to get a nice extract recipe for one? Thanks!

My fermenter in the closet stays at about 72-74F and I was curious if there's any way to bring down the temperature a bit? I heard about putting a damp cloth over the fermenter... anyone know how many degrees this can bring the temp down? I heard Hefeweizens tend to benefit from a bit...

Just curious, but does any of you expert brewers pasteurize your beer? Can homebrews get so infected to make you sick? Thanks much

I've been hearing repitching yeast is a great way to save money and get consistency in your beers, but I've also heard it's only viable to repitch 5 or 6 times. How can you keep a favorite beer on the same yeast strain indefinitely? Isn't that what commercial brewers do? Thanks much