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I sanitized my plastic fermenter bucket with 25ppm of Iodophor BTF Sanitizer and realized I wasn't ready to brew that day. Instead of wasting the solution, I let it sit in the bucket for two days, then drained and dried the bucket before use. Though the bucket was dry, it smelled distinctly...

Hi. I'm bottling a stout tomorrow. I took a FG reading today and upon sampling I found that the beer is not roasty enough. Its as if I made a sweet oatmeal porter. I'd like to give it a little more bitterness to balance the sweet character (*I am certain it as stopped fermenting). Are either...

Does "fermentation temperature" refer to the temperature inside or outside of the fermentation vessel?

Would one ounce of roasted barley (450L) impart a noticeable flavor/astringency in a five gallon batch of American Amber Ale?

I added just shy of 1/4 tsp per gallon of must before fermentation. Will this kill my yeast when I pitch it?

Hi. I'm trying to modify my amber ale just slightly to rid it of an overpowering grapefruit flavor, which I am fairly certain is from the cascade hop. Additionally, hop aroma was milder than desired. Recipe is as follows: 12 oz 40L Crystal 4 oz American Munich Malt 10L 2 oz Vienna Malt 4L 1.5...

Beer has not carbonated in bottle. Here's the lowdown: Chocolate Oatmeal Stout: OG: 1.072 Used American Ale yeast from Wyeast Labs. Fermented in Primary for 2 weeks and racked to secondary. Added 1/4 oz "Polyclar 10" after 5 weeks in secondary. After 1 more week: FG: 1.029...

Hi. I'm going to attempt my first hard cider this month with unpasteurized, unfiltered cider from a local orchard. I'll most likely be following EdWort's Apfelwein recipe with less dextrose, and a concern of mine is the clarification of the cider. Should I: rack to a secondary after four...