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I'm brewing an Oatmeal Stout, and the recipe I'm following says that if the steeping temp is too high (155 degrees) or too low (145) it may ruin the beer? Is this true?

Answered my question, thanks!

At what temperature do you ferment?

Fingers crossed that doesn't happen*

I feel your pain. I brought some over to a friends house to get his opinion and you can imagine the rest... POP... Pour... Wait... Wait... "What's with the enormous head?"... Embarrassing to say the least...

Wow. Thanks. Very interesting.

Hmmm. That's interesting. Just curious, do you know why the short chill time may make it foamy?

This could be the case, I stopped at three weeks in the fermenter. Nothing is infected, and the beer tastes great still, I guess it's just overcarbed. Would only chilling for 8 or so hours really have anything to do with them foaming?

So, my beer has been fine, perfect head, perfect appearance, until these past few days. Everytime I cool one down and then pour it CALMLY into the glass, I get 85% head and just a small amount of visible beer at the bottom of the glass. What's the deal??? I used 5oz of priming sugar during...

It's a 6 gallon

What can I do to stop all this foam from clogging my blowoff tube and causing a blow-off!? I'm really worried its gonna blow off.

This is the Carboy. So I guess it's lower than I thought It Was.

It was a five gallon batch. I managed to handle the boil overs pretty quickly so not too much was lost of the wort. Thanks for the response! I'm probably just gonna leave as is.

Can someone help me lay out a list of parts I would need to convert a mini fridge to a kegerator? Taps/towers/co2. Is there a guide that I could follow? Thanks guys, you're a wealth of knowledge.

I didn't add enough top off water to my carboy, I just realized. It's about 1 1/2 inches shy of the 5 gallon mark. I had two boil overs and lost some of the wort because of that. What should I do? Leave it be? Add more water now? It's been fermenting for about a day now already. Will this make...

Brewing a "Royal IPA" from my local home brewer shop! It's a clone/tribute to the beer that was brewed for the royal wedding a few years back! 3 hop additions (British hops) and I'm using the California Ale Yeast WLP001 since it can handle the 74-79 degree fermenting temps I'm dealing with here...

I've been thinking about trying a Dubbel, though i'm not to familiar with them. Flavor characteristics?

Excellent! Will I need special equipment to keep these beers at low fermenting temps? I live in Florida and its difficult at times to keep temps in check.

What's your favorite recipe to sip on during these long, cold winter months? Porters, stouts, IPAs?

Looking for something darker/more robust to brew for these upcoming winter months. Any suggestions? Past experiences?