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A had an extract cream ale iwith a dry yeast in the primary for about 22 days before transferring to secondary. A week later a whitish film has appeared on top. Is this a spoiled batch? It's been pretty hot here and I'm wondering if it's shot. Was very careful with keeping things sanitary...

I'd like to get a batch fermenting before I go on vacation but it would have to sit in the primary for 17 days. Is there any risk to flavor or anything else by leaving it so long? I'm wondering if the warmer summer weather means it shouldn't sit around on the yeast that long.

Says all natural. Just asorbic acid. Is that ok?

Ok, so I'm getting ready to bottle and carb. I'm used to using 3/4 cup of dextrose to carb a five gallon batch of ale but I don't have any on hand so I'm planning to use a can of frozen apple juice from concentrate (this was recommended somewhere here on the forum). It's got a total of 168 grams...

thanks folks. Just to be sure. there's no problem at all adding it five days into fermentation?

Some noobie questions: I'm four days into my second simple batch, just yeast and apple juice. Liked the first one a lot, dry, crisp and simple, but realized that I'd like this one to pack a little more punch. What are the consequences of trying to give this batch a boost a few days in? Is...

A friend gave me a vintage 3 gallon, turn-of-the century whiskey jug that had been lying around in his grandmother's house. Took me a while to scrub it out (at one point it released an ancient malted whiskey aroma). I'm planning to brew some small batches in it, but I'm wondering if anyone knows...

First batcher here. Wondering about one thing (well, lots of things but most of my other questions have been addressed in other threads). The airlock let's the CO2 out but doesn't let air in. Air in being a bad thing. So what about all these hydrometer readings you're supposed to be taking...