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So I was thinking about trying something new here... The thinking is to take 18 lbs of white table sugar and ferment it with a turbo yeast to get an 18% swing appropriate for mixing into other things. Is it necessary to do anything to this prior to consumption? Will there be unsafe levels...

What if my blow off isn't perfectly clean? When I was cleaning it today i thought i got everything but there is a thin layer of grime only visible under flash light still in there. It was in star san at least a few minutes (15 or so). What do you guys recommend? Should I remove this and try...

So all 3 beers I had made prior to this I used a dry safale 4 packet. No rehydration no nothing. This time for my #4, I used a wyeast 3068 to help in making a hefeweisen type beer. (OG ~1.050). So curiously enough saw full blown fermentation at about 16 to 18 hours after pitching with...

I have seen many states like time cures all... but I just can't believe it will in my case. 9 or so in primary and now its been about 2 in bottles for conditioning. It is supposed to be an IPA (no dry hopping though so I am a little nervous) but it kind of smells/tastes like...

So I was making a stout at 15 minutes before burn out I was to add 1/2 oz of kent goldings. I accidentally pitched in 1/2 oz of northern brewer. When I noticed my mistake I added the kent in too. The question is - What can I expect? Should I expect to need to dump this beer? I know this...