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So I've got an Imperial Stout that has been conditioning/aging for 6 months (the last month it's been sitting at 42 degrees or so) now, and I'm thinking I'll need to add a touch of yeast at this point at bottling. I think I've seen people mention a half pack of dry yeast should suffice, but my...

So I currently have a glass carboy full of infected beer. Certainly acetobacter, and due to a ridiculous mistake on my part, most likely brett and some other bugs. I know there are other threads with carboy sanitation technique, but in an instance where there are bugs involved, do the same rules...

Apologies if this has been beaten to death, and I'm sure it's an extremely basic question. If I carb a beer, and then take it off CO2, how long will that keg stay viable for use? Is there a different process involved? I ask because I'm brewing a beer for a buddy, and he wants to keg it and keep...