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Heat so much about this but I don't recall ever reading anything about how it can happen. The reason I ask is because I was taking a gravity reading from my secondary (fermentation kicked back in after I transferred from primary) with a baster and while I was removing the baster from inside the...

That'd be great if you could pass on that article. Since we are on the topic, is aerating your beer as simple as exposing it to the air?

Thanks for the reassurance. I always sanitize my equipment so (hopefully) that shouldn't be an issue. Assuming that I did aerate the beer when racking, is it the bad kind of aerating that will cause my beer to taste bad? From what I understand I thought the only time to aerate was when you first...

I Think... I had an oatmeal stout with an OG of 1.060 then racked after a few readings of 1.026. Within a few days I had some yeast colonies on the surface and now there's a thin layer of foam on the surface (picture below). There is also some bubbles coming from the bottom that you can see on...

Cool thanks for the reassurance!

No lactose and no malto dextrin. I used a Pre packaged dry yeast, I think a windsor ale yeast. It's only been fermenting for a week. It's supposed to be a relatively low gravity beer (5-5 1/2 lbs of extract for the 5 gal batch).

Brewed a partial mash oatmeal stout. OG was 1.060 and for the past few days the gravity readings have been at 1.026, which is a little high for this style of beer (that is to say that most of my searches have an oatmeal stout FG being 1.010-1.018). I am not sure if it has an effect on the...

I have been "eyeing" it when I do it. Supposedly the water is approx 155 when steam starts to rise off of the water, and around 190 when the pot begins to make some noise. Any other tips that may come in handy? I often worry the grains are steeping at too high a temp. If that were to happen...

Excellent. Thanks for the tip. Any reason for not using dextrin in this style of beer?

Trying my third brew ever (English IPA). Not to sure as to when I should be adding the malto dextrin (in fact it's not even on the recipe sheet from my local brew store, but they gave it to me when I asked for the recipe). Any wise words from more experienced brewers?

Please do!

No not really. I'm just enjoying the hell out of them and just want to make sure I'm making the most of them. I bottled them about 9 weeks ago and they keep getting better. I think I'm gonna set a sixer aside in hopes that it will turn out well in a few months. If not than oh well, lesson learned.

I have read a few things about aging beer and they seem to go either one way or the other. I brewed some porter recently and was wondering if I should set a few aside for awhile. Anyone here ever age their beer after they brew it?

I heard a few answers from a few different people. Has anyone here ever tried it? Have any of you been successful with removing the ink? Any tips on how to do do would be greatly appreciated.

If your kid wants to get at your beer they're gonna find a way. While I don't condone underage drinking, I think it is useless worrying about it since they are going to get at yours or someone elses one way or another. Just hope that they respect you enough to steer clear of your beer and, if...

I was with a friend. His parents partied a lot so they were often gone on weekend nights. I had a few budweisers and a shot or two of Bacardi. By the time his parents came home I was lying in his bathroom with my head in the toilet. Luckily his mom was too scared of getting in trouble to say...

I'm going on a trip for a month and was hoping to save some time by having it stay in my secondary while I was away. Is a month too long for secondary?

Is the old foghorn bottled in the standard anchor bottles? I used the and they worked fine

Love me some black butte