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I've gone 2 months in the primary with a beer. Mostly lazy. It should be fine. There are warnings about problems with the yeast, but those are 1 Temp and 2 pressure sensitive, like the sort of pressure you get with a 30 barrel fermenter. It would be better if you could rack/bottle sooner...

It should, you'd be converting Glucose and Fructose into larger sugars, and eventually not beable to ferement them. You could produce Sucrose (G+F) and Maltose (G+G). From there I'm not sure where the Mono and Di sacharides would go, but eventually you'd build up something the yeast can't...

For optimal flavor of most beer styles (Belgian styles are a bit different) you should get down to 65F and then pitch. If you pitch above 70-75, you will not kill the yeast - unless above about 105F, but the flavor may be off depending on how warm and how quickly it got to a more optimal temp...

My wife got me a Mr. Beer kit. 2 years latter I bought to brewing kits from craigslist - both used, one much, one lightly. And a wine making kit, unused about the same time as the 2 beer kits. Later for the copper anniversary, she got me a wort chiller. :)

Kombat - I'd put sanitation before temp control. If the wort is in an insuffently sanitized ferment vessel, the only thing temp control will do is make it so the infection does better than the yeast. After that, the off flavor described as 'bandaid' is a Cholorine chemical problem usually...

Yeah I didn't ask how it was chilled. I'm thinking that most methods would get it down close to 100 or less if it was 40 mins. And if you've chilled before, you have a feel for you 'time to chill.' That said, an aquarium thermometer will get you a fairly decent temp idea with ok range...

Nope, first show, then movie, that was how it was made. The movie presumes you know the show. A little like Star Trek movies did. - only WAY COOLER...

define "too warm for the yeast"... was it above about 105F? if not, the yeast lives. If so, get more yeast ASAP. while we like to ferment yeast at about 68F (depending strain and style), yeast is resilient and has a larger range than that. It can grow quite well up to about 105F (maybe...

Read up on how to make sour beers. But the short answer is, if he gets an infection, it will produce off flavors, even after killing the infection, the products of it will still be there - still have off flavors.

I strongly recommend you find the tv series "ConMan" when it comes out.. it is about a guy (played by Alan Tudyk) who goes to SciFi Con's and he used to be an part of a SciFi space show as the pilot. His career seems to have peaked. Nathon Fillion stars also ...

Well if you post exactly what went into it, I can work out the staring sugars, and make a good guess at the finish. If you think it didn't finish fermenting, and bottle bombs are a risk, keep the bottles cold... as cold as you can without freezing. And get a hydrometer, it is the only way...

Also don't worry about cold temp. I can't think of a single flavor defect from cold, just it takes longer. There are many flavor defects from to warm, some of them in the right amount and style taste pretty good, but are defects in something like and English Ale. To sample flavor of them, try...

IS this a kit? rather than an all grain? If it is a kit, and you know how much malt you put in, and your starting volume, and took a final gravity - which you can do in the next glass you poured, - you can figure the ABV%, or post, and I can. I'm going to guess it was 2 3.3lb cans (3kg)...

If the sink is shallow, try the bath tub. Ice in the wort is bad (the sanitized bottle thing has been mentioned before). Basically if the ice isn't sanitized first, you are pitching back in bacteria. Additionally after it is boiled, it has to be covered until used - ie you can fill ice...

Wiki lists the conversion time for r-12 to r134a as around 1994 for car a/c's. So figure a similar time for refrigerators. That is anything post 2000 should certainly be r-134a. At one point in time, I came across a chart of energy star for fridges. And to some extant that showed the...

bzwyatt, what you do is pour yourself a glass and float the hydrometer in that. (ok, test vessel and pour that into a glass). Given you said it was sweet, and given that a typical number from honey is about 37 or 38 ppg, you probably started with an og around that 1.120 and finished in then...

OP - while generally better to do full boils (6 gallons) for extract beers, you can do a partial boil- say 2 gallons of water +extract with the hops. Then part of your cool down is bringing the wort up to volume. This also allows you to use a smaller pot initially. I'm using an electric...

I'm not certain why you wouldn't ferment with the valve open? I mean if you don't, then why don't you get a great big air bubble when opening it to let the sediment down?

It becomes a business thing revolving around cost, and availability of poppies. Most hard narcotics like morphine that come from poppies use poppies grown in places like Afganistan even if it is a company like Bayer or Merrek making the morphine in the US or Europe. If they could grown the...

RDWHAHB... you are fine. Overly cold wort might make the start slower, but the yeast can work with it. Wort over about 110F will probably kill yeast. wort over about 70F is generally not recommended for brewing. It produces off flavors, although the yeast will live in it. If your wort...