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I think I may have ruined a batch of beer during the bottling process. To make a long story short - while transferring the beer to the bottling bucket, I got bubbles in the wort - big bubbles. I've heard that if you drink the beer quickly you may not necessarily taste the effects of...

I'm planning on making a Belgian Abbey Ale - the recipe calls for Belgian Clear Candi Sugar - I have a pack of "Light Candi Sugar" - doesn't say "Belgian". Is it the same thing? Are there any differences that could really impact the recipe? The recipe also calls for 1/2 lb US 60 L crystal...

An acquaintence from a local brewery is going to give me a fresh batch of ale yeast the day before my next brew. My first thought is (after being in the fridge overnight) to let it warm up to room temp for a few hours and then pitch straight into the wort. Q: Do I need to do any special prep...

I'm looking at a couple of strong scotch ale recipes that call for inverted sugar (actually Lyle's golden syrup) - found out this stuff is ridiculously expensive. Talked to an experienced home brewer who said regular table sugar can be substituted for inverted sugar - does this sound right...

I was planning to make a starter for my lager yeast last night (thursday) for brewing on Saturday. I activated the wyeast pack (it was an activator) thursday but had to cancel plans for the starter. I put the yeast back in the fridge (it had already swelled). Question: can I still use this...

I know that if you're brewing a high gravity ale, it's often good to use a blow off tube. Would the same be true for a high gravity lager? If lager fermentations are much slower than ale fernmentations, would the initial fermentation be intense enough to require it?

I'm planning to make a zywiec porter ("Beer Captured") clone soon. Don't have lager yeast but will be using ale yeast (Wyeast 1056) - recipe states this substitute will produce a good porter (albeit somewhat different from the original recipe). Questions I have: - Lager yeast recipe...

I'm preparing to do a recipe (clone) for Zywiec Porter. It calls for German 65L Dark Crystal (less than 25% of the specialty grains). Can't seem to find this particular grain - does anyone know of an acceptable substitute?

I'm planning to purchase at least one erlenmeyer flask for yeast starters. It appears that it's best to use a flask that will provide some extra head space - about 25-30% of the flask. Is there any problem using a flask that is too big for a starter? Example - a 2 liter starter in a 5L flask?