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I made a Belgian Ale and noticed after my yeast was really doing its thing for about 24 hours that my room temperature went over 84 degrees. It must have been warm for about 8 hours or so. My yeast is not doing too much of anything now. Did I ruin it?

So I started home brewing a few months back in the Appalachian mountains of Virginia. My water source is a fresh mountain spring that many residents in the area bottle an DC tank for their drinking water. I've dove right in and now have three 5 gal boilers, an Anvil Foundry electric, 3...

So I'm a new home brewer, but I've gone balls deep. I brewed 5 very tasty batches bottling and being patient but I needed my final beer quicker. Got a kegging system and placed my first IPA (Zombie Dust clone) 5 gallon batch in the keg. Forced it at 30 psi for nearly 30 hours. Currently off CO2...

So I was day 6 into fermentation of a Belgian Ale and we lost power (heat) at the house for about 11 hours. The house temp dropped from 68 to 41 degrees during that time. It went back up to 68 fairly quickly once we were restored. Is my batch a lost cause? I'm a new home brewer so I'm trying...

So I'm a new home brewer. I've made 2 different ales with recipe kits that turned out well above my expectations. My friends that I let sample were impressed and didn't believe I made them. My stout was not quite as successful mainly due to carbonation issues using primer sugar. Crux of my...

So I made my first home brew batch, yes I'm that new, I used an American Ale 5 gallon kit with grain, LME and hops. After fermentation, while bottling, I tried just a sample and it was very tasty filled with citrus and caramel notes. 3 weeks after bottling I tried it and again, properly...

Curious from more seasoned brewers; does use of secondary fermentation do much for the final product? I have the equipment to do it, but only if it truly matters. I don't know if the juice is worth the squeeze. Are there additional risks of contamination?

How are more experienced brewers addressing initial yeast oxygenation? I tried the vigorous stirring method with my chilled wort and I thought all the bubbles I was generating were enough but I observed only about 2 days of active bubbling from my fermenter. I still have a fairly decent...

Placed my first boil into my fermenter, the recipe I chose American Ale recommends secondary fermentation at approximately day 6. How much does secondary fermentation affect a batch? Do you all agree with secondary fermentation? Secondly most of my trub went into the fermenter is there a fix...