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If your ale has came into contact with fresh air, how long can it stay drinkable for? Let's assume I'm going to remove it from my pressure barrel (secondary?..I'm a noob) into 2 litre bottles for taking to friends, but I don't drink it. Does this mean it's now contaminated with "normal" air...

I've got a batch of ale ready now and I've only got around 25 bottles ready for it to go into, so I want to know if it'll be OK to bottle what I can, then put the lid (and air-lock) back onto the fermenting vessel and do the rest in a couple of weeks time. Would this be a risk to the remainder...

I've got a brew of Coopers Lager bubbling away in the primary at the moment and I'm thinking of bottling a bit of it and getting a pressure barrel for the rest. What I wanted to know is if it's OK to not prime it in the pressure barrel with sugar and instead just add CO2 cartridges to it...

I've already brewed and bottled my first Ale (Tom Caxtons) however I've started another kit (Coopers Lager) and I'm intending to keg it in a pressure barrel this time, along with a few bottles of it. What I'd like to know is how long I can leave it in the primary fermenter without moving it...

I've just registered and thought it best to introduce myself. My name's Carl and I'm 32, I work for myself breeding parrots and hand rearing them. We've got 3 kids, all boys and we live in Carlisle in the north of England. I've just started home brewing using kits, and no doubt I'll end up...