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I'm looking to move a carboy full of fermenting beer a couple hundred miles via car. Dangerous, I know. Most is interstate. If I were to remove the airlock and put on a solid stopper, would it keep the beer from becoming aerated? As long as it has been fermenting a week or so, I don't imagine...

Can someone explain the basic functions of potassium Sorbate and when to use it? Does it stop fermentation entirely and kill yeast, or am I totally off?

I'm looking to compromise quality for speed here. In a relative pinch. Looking to turn around a cider in a week that (to untrained palates) is drinkable. Suggestions on ingredients? I suppose I'll be going with some sort of commercial non preservative apple juice and throw it in a gallon jug...

When my brew boiled over today, I noticed the foam carried with it some grainy green stuff. When it dried, I looked at it and believe it is hops. During the boil, a similar ring of green stuff forms. What is this? Do I need to be stirring it back in? It looks like my hops is being lifted during...

Thats's what I was thinking, but remember it could be driven below 1 also. The .032 isn't the only fermentable sugar, because some beers can ferment down below 1 correct? But assuming the .032 was the only sugar to be fermented, I guess it would be 32x.25 to find what is left, correct?

Just brewed an English brown ale that didn't boil off as much water as I was expecting. Was aiming for a 1 gallon batch size, starting from 2 gallons, but came out with more like 1.6 gallons. Therefore, I ended up with a relatively weak OG of 1.032. It will come out pretty watery and I'm coming...

I purchased a one gallon recipe tonight to make an English brown ale. It's composed of light malt extract, Crystal and Chocolate malt (more of the former than the latter), 1 ounce of Kent Goldings pellet hops (which I was told to use a third of), and Windsor British style beer yeast. The store...

Mellow them in a cool dark place with an airlock? Or wait for them to finish fermenting then cap them? Or I suppose I could stop the fermenting with sorbate.

It's nice to know it's only purpose won't be cleaning scraped knees. Thanks!

Just finished my first cider(s). All of them came out tasting pretty unpleasant. I did four one gallon batches and, in true college fashion, used champagne yeast instead of something reasonable like Nottingham Ale yeast. Now I have four one gallon bottles of alcohol that are no longer...