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In my just cooled to pitching temp wort. Am I OK from an infection standpoint? Obviously it had been sanitized, but it makes me a bit nervous living in there. I figured leaving it in there was wiser than sticking even my sanitized arm in the wort.

I gave my FIL a case of a bitter I had made because he likes the more mellow british hops. He told me recently it has been sitting in his garage.. Recently we have had several day of temps in the 80's and 90's. Do you think the beer has suffered much? I really should bring my babies back home...

Last night I had a bottle of DFH red & white. It took me almost 4 hours to choke it down, and I was struggling at the end. That almost never happens to me with any beer. Am I just odd, or does anyone else feel that way about this beer?

Sorry if this has been asked, but I was unable to find anything. I have a cherry mead with an OG of 1.105 ready to move to secondary. I want to make a skeeter pee with the slurry, but I am concerned that the yeast may be too stressed. The yeast is Kv1116. Am I OK to do this or should I just...

I happily brew both extract and all grain depending on my mood and time available. Recently I brewed an extract IPA after my last three or four being AG. Long story short- it had significant chill haze. That got me thinking that most of my extract brews have had at least some chill haze...

First off I'm not all the crazy about apfewein. 6 month doesn't taste much different to me than fresh. Any way, my question is- I have some 18 month old apfelwein that doesn't taste much different to me than say 6 months. Does it reach a point where it would definately start to taste bad?

I was all set to DH an IPA that I made with Goldings hop plugs. Now mind you the package was open from use a few months back, but it has been in the freezer Anyway it smelled like really nasty cheese. The color looked good, but the smell was putrid. I pitched them. I didn't want a stinky...

Last evening my wife wanted to make a huge amount of pasta sauce for a dish for Christmas Eve. I reluctantly let her use my 20 qt pot I use for brewing. Long story short-she loved the pot, is keeping it, and told me to go get my own for brewing. Now I can get that 8 or 10 gallon pot I've been...

I know we as brewers often make an RIS with say bourbon soaked oak chips and even perhaps some vanilla, but would it be a crime against nature to do the same thing with a barleywine? I've never seen a recipe as such, but some dark part of my brain tells me it might be quite good. Any input from...

I have a mead that I made back in April which is not sitting in secondary clearing. The person for whom this mead was being made now would like some fruit flavor in it. Can I rack it again onto fruit and just proceed like I would if I had just racked initially to secondary? It was made with 17...

I have a mead that has been sitting in bulk storage for about 11 months. Dare I carbonate it, or would there be enough yeast hanging about to start fermentation again? I really would like to carbonate this particular mead, but if you wise sages suggest otherwise I won't. Please give me any advise.

wet cardboard? That is always the description given for the taste of oxidized beer, but it got me thinking about how many people have actually tasted said item. I for one have not.

I only have 5 AG brews under my belt and I have this recipe for a bitter that calls for 7.5 lb MO and 0.5 lb wheat. I thought I read somewhere one time that you should do a protein rest when using what malt. Do I need to do so with such a small amount of wheat with respect to the amount of barley?

Assuming I am willing to tie up a carboy for potentially years, how long can you leave a mead to bulk age? Is that even wise, or should you bottle after say a year of bulk ageing? I want to make a mead to celebrate the birth of a first grandchild. My daughter will be marrying in a few months, so...

Does a hydrometer measure just materials dissolved in the wort, or would items that exist as precipitate in the wort also influence the gravity reading? Just a mindless wondering in the shower this AM.

What honey would you wise people recommend for a very light colored mead that would still have a pleasant honey taste?

I kind of pulled a bone headed move and would like some opinions. I heated my strike water to like 168 as opposed to something closer to 178. Actually only had 1 beer at that point, so I know that wasn't the probleem. After adding to the mash to sparge, I took the temp and it was only 158. Any...

I recently racked my caramel apple mead off of the vanilla beans and my volume is somewhere between 4 and 4.5 gallons. My answer to purge the headspace of air was to mix baking soda with vinegar to create C02 and then run it into the carboy prior to racking so that as the mead filled, it pushed...

My daughter is getting married sept 10, and hopes to start a family shortly thereafter. I had this brilliant idea mowing yesterday to start a celebratory baby mead now so that it would be aged properly when needed. I would like to make one 5 gallon batch each of a blue colored and a pink colored...

I recently made apfelwein with WLP007 yeast as opposed to the Montrachet in my first batch. My question is: can I leave it on the yeast for 2-3 months like I did on the Montrachet, or will it develop off flavors from yeast autolysis? Should I rack it to secondary off the yeast to clarify, or am...