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Hey, gang. I'm on batch number three, a honey cream ale that started out with a tremendous amount of promise. I had high hopes after the brown ale and hefeweizen turned out so beautifully! I had it in the primary for about five days...bubbling away...then nothing. No bubbles coming from...

I thought that while I wait for my beer to brew I'd get the kegerator set up with some root beer for the kids for fun. I made the root beer per the recipe that came with the extract, but the stuff's just not carbonating. I have it hooked up now to my co2 and gave it a couple of days, but...

I purchased a TON of homebrewing stuff from a local guy recently. Part of my equipment now consists of a refrigerator converted to a 2-tap kegerator, a mess o' cornies and a co2 bottle with regulator. One of the kegs he gave me was filled with beer he said he brewed about a year ago...so as...

My first batches of brew are happily bubbling away in their fermentors, but, as any new brewer would feel...I'm a bit paranoid about contamination. Is there a way to see if I've messed things up by not beeing sanitary enough prior to putting the beer into the carboy?

My secondary primary fermenter is happily bubbling, but I think it's bubbling too well. The airlock I had on it was developing some sludge in it, so I replaced the lock with a blow off hose. When I did, I noticed that there were bubbles forming around the lip where the hose was insterted...

Gang, I just made my very first batch of beer, but I think I pitched my yeast at too cool a temp. I pitched liquid yeast when the wort was at about 65 degrees. It's been around six hours now and not even a bubble....just brown stuff in a carboy. Should I warm the carboy to kick it into...

Gang, I plan on starting my first ever batch of beer this weekend and feel confident about the "mechanics" of getting it all together (ingredients, preparation, fermentation, etc.), but I'm paranoid about having the best laid plans wasted by an invisible contaminent. I plan on bleaching...

I'm lucky enough to have two kitchens in my house. One of them will be my home brewery. The kitchen, however, stays pretty warm here in Texas...usually between 75-80 degrees. If I keep my fermenter in temperatures that warm will it have a bad affect on my beer? Any help you can provide...

I'm expecting the finishing touches to be put on my home brewery this weekend and begin my first batch of beer. Needless to say, I'm a bit nervous about the whole thing. I've read just about everything out there on brewing beer, but to me it's like reading The Joy of Sex a zillion times before...