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I've let mine go for 24hrs without any problems. Even though the wort is boiled, and the container it's in has been cleaned with starsan, you still wouldn't have killed 100% of the bacteria in there. You may have killed 99.9%, but the .1% left will eventually start to multiply. I imagine...

I don't know. I think a Viking would have drank fermentated cow piss if it would get them good and drunk. Life in the dark ages sucked, that's probably why they invented the still. I guess beer and wine couldn't quite get the job done for them.

Whats the recipe? How does African recipes differ from the European recipes we are all familar with? I know almost nothing about non-western brewing history.

I know I might piss off someone thats 1/128th Babylonian and 1/64th Hittite.

Don't you think that maybe some of you guys are being a bit too sensitive? I highly doubt that a Babylonian brewer, that's been dead for over 6000 years, is going to be offended if you say his beer probably tasted like ass. Ancient brewers didn't practice good sanitation, and they didn't even...

I always buy an extra yeast packet whenever I'm brewing. Just in case I have to repitch. Your final gravity will be different depending on the recipe you used. Assuming the instructions in yout kit didn't give a final gravity target, what style of beer did you brew? If you know the style of...

There are two types of roasted barley. A 300 srm barley and a 500 srm barley. Maybe you accidently used the lighter version.

How long do hops last after you open one of those sealed bags they come in? I have half an once of magnum hops left over from a beer I brewed 3 months ago. Plus a little bit of mt. hood.

I've experianced a similar taste to the one you describe it, and took about 2 months in the bottle but it eventually went away in my darker beers. My brown ale on the other hand still has a lingering grainy taste it has diminished a lot in 2 months, but it's still noticable. You might just...

Has anyone ever tried vacuum sealing crushed grains? I bet you would have no problem storing them then. I'm not sure it's worth the cost to actually buy one, but if you already own one then vacuum sealing would be a cheaper alternative to buying a barley crusher and doing it yourself. You...

Well I did sparge the hell out of that bag of grains so I hope over-sparging isn't too much of a problem. I kept the temperture at 170 during the entire sparge, but I used the tea bag method to sparge, and (I wish their was a better way to put this) tea bagged the wort a lot. Ugh we need to...

Hey this is a brown ale too. So whats whats your opinion on bag squeezing? I noticed you used the words "used to" which is past tense, did you decide bag squeezing was a bad idea? Also I realize yeast have their own schedule, but how much aging are we talking about? Is this a matter of weeks...

I didn't know that it was normal for all-grain beers to taste like grainy ice tea when green. I thought maybe I got some tannins from squeezing the sparge bag. I guess the jury is still out on bag squeezing.(sigh I wish there was a better word for that particular brewing practice.) It's only...

If you accidently extract a bunch of tannins into your beer does it ever condition out? Right now my beer is tasting bitter and grainy.

The problem with the term green flavor is that it doesn't describe just one flavor. Multiple different flavors could be desribed has being green, and In my somewhat limited experiance I've had a variety. I've had two beers that had a tart, green applely taste. Probably caused by some left...

It turned out pretty good, but it seemed like it took forever to condition. I took the beer off it's yeast cake too quick, and that's probably why it took so long to condition. Patience goes a long way with brewing, and trying to rush beer along tends to create more problems then it's worth.

I had a extract kit once that came with flaked barley, and the instructions said to just steep them at 150F-160F for 20 minutes. Of course 150F-160F is also mashing temperture so I'm sure some of the starches got converted. But according to Beersmith flaked barley has to be mashed and not...

English brown ale. Should I try cooling it down to make the yeast fall out of suspension? What if I already bottled it, because I needed to free up a fermenter?

I recently made some 2 gallon all-grain batches, but I used the entire nottingham yeast pack for each recipe. Each of these packs are designed for 5 gallons of beer, so I used 2.5X has much yeast has the recipes call for. 2 weeks later the beer in primary still smells and tastes somewhat...

I'm guessing there isn't a consensus on this definition.