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Ok so here's my problem: In 6 weeks I am scheduled to leave for 18 months to Iraq. I currently have a batch of psuedo-lambic that I have been conditioning/fermenting for about 2 months. I wanted to have it condition for 3 months, but I am nervous about a possible 21 months!! I used...

Well, I just racked a batch to the secondary, and it had a weird smell to it. When I tasted the sample I took for the SG, it was kinda sour tasting. I am pretty sure its contaminated. I will let it condition anyway, but I am heartbroken that this batch didnt make it, especially since my SGwas...

Bottled my first batch of beer and everything seemed ok. But after only two days in the bottles, I have noticed a small amount of sediment (presumably yeast) on the bottom of each bottle. The only thing I can think I did wrong was not really "mixing" my priming sugar. I usd about 3/4 cup of...

I've been told, by a fellow homebrewer, that after 4-5 days in the primary fermenter, its a good idea to give the container a decent "shake", in order to get any inactive yeast back into gear. Has anyone does this, or any other method? Will this oxygenate my beer and give me off tastes...

What sort of flavor / effect does candi sugar have on the beer? I know it adds more fermentables :drunk: , but how does that affect the flavor of the beer, or does it?

Any input on this very simple first creation would be great. 12 oz Wheat Malt 1 lb British crystal 50-60L 6 lb Light LME 1 lb Light DME 1 oz Mt. Hood bittering (45 min.) 1 oz. Cascade flavoring (10 min) 1.5 oz. vanilla extract at the end of the boil White Labs American Ale Yeast...

I racked my first ever brew from the primary to the secondary this weekend. Besides sucking up a little too much trub (about an 1" or now settled on bottom of carboy), I think I may have left the racking tube a little too high while my beer flowed into the carboy. So here's my question: Is...