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I have a Full Moon clone brewing right now and the smell in the room just doesn't seem right. So, everyone has said time heals (almost) all beer ills. My question is, where should my beer spend the extra time to work out any off flavors that may be present? Should it be in the primary...

The little o-ring on my plastic bucket fermentor (where the airlock goes) is almost cut in two from use, age, being stored for years in my dad's attic. So, where can I get a new one? Also, what are they officially called?

When I lived in Pittsburgh there was an excellent ice cream store called Dave and Andy's that made ice cream using something from the Iron City brewing company. Does anyone know if they were using the left over yeast? Or the trub? Has anyone ever made beer ice cream? If so, do you have a recipe...

Can I ferment my beer in one of my buckets or carboys, then siphon it to my bottling bucket, clean and sanitize the primary and siphon it back into the primary to use it as a secondary? The reason I ask is, I would like to brew more batches and I don't have the equipment yet. The only...

I racked my Franzikaner clone (Belgium Wheat) a week ago to my secondary. I have at the same reading of 1.018 for three days but the TG for the recipe is 1.012. Should I wait or should I bottle?

I racked my Franzikaner clone 7 days ago into the secondary. The first day or so it had a small layer of foam on top. That dissipated and now it doesn't seem to be doing anything. My recipe says it is supposed to be in the secondary for 3 weeks. Am I jumping the gun here? Also the room temp was...

I've got a beer in one of my two secondary's and I really want to get something in the primary that might not take so long. Are there any styles of beers that brew quicker then others? In my secondary is a Franzikaner clone. It was a mini mash boil so I'm comfortable with that but from...