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I'm getting ready to bottle an IPA I brewed a couple weeks ago. Of course the next day after I brewed my AC went on the blink, meaning I had to turn it off when I went to work during the day. During that time the temperature in the house was getting up into the upper 70s during the day. Even...

I make IPAs and usually mash at 150 F. I was just wondering what's the lowest temp that you can mash at.

How long does yeast stay viable at room temperature? Usually I bottle after two weeks but life got busy recently and my last batch stayed in the fermenter for a month before I got a chance to bottle it. Will it be ok or should I have repitched the yeast?

First off, I'm still a Beginner. I brew with extracts and a pound, or two, of grains. And I need something about 6% to 7% ABV. This brew is gonna be called "I'm going to see Def Leppard in August! Oh, did I mention they're opening for KISS?!" I need a good recipe that's gonna have my...

Saturday I mixed up a five gallon batch of ail. Simple recipe: LME, 1.5 lbs of grain, etc. Anyway, I pitched the yeast (dry) and six hours later it was bubbling like crazy. Foam was coming up through the blow off tube, and I probably lost 1/2 gal. of brew. Now, on Monday, it's bubbling like...

Just started brewing and getting ready to do my forth batch this Saturday. Got a few questions. What commercial brand makes use of biscuit grains? What is a good commercial creamy ale? Also, I like good head on my ale. What ingredients promote a good head and good head retention?