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A few weeks ago, I did a batch of Czech Pilsner. While it was fermenting, we had a family emergency and, basically, I forgot about it. I should have bottled it a couple weeks ago. Is there still yeast in there to carbonate? Or is there something I can do to salvage it so I can bottle?

My co-worker just did a batch this last weekend. He said he forgot to pitch and left his wet yeast out on the sink over-night. He pitched it the next day and he's got activity, but now I'm curious. Will he get off-flavors from this? I know it was just at room temperature.

I've got a 2 liter bottle sitting with a C02 can at 8 or 10 pounds of pressure. How long would it take for it to be fully carbonated? And is there a better pressure I should be using?

Would you say that when the yeast really gets going that it raises the temp about 5° by itself?

I know what my non-infected recipes look like, but how soon do you know that the batch has gotten infected? Like, would you know within the first day or so?

On my current batch, I tried a couple of new ideas I had for wort cooling - and it worked out really well! - TOO WELL! Anyway, one of the things I did was a few days before I did the batch, I sanitized a gallon zip-lock bag and filled it with water that had been boiled. Then I put that in...

I just did a partial-extract Doppelbock. I put the fermenter in the bath tub and let it set for a day. The thermostat on the house is set at 71°. The temperature in the fermenter was creeping up on 75. I didn't want it quite that high, so I filled the tub with some water and dumped some ice...

Ok, I'm gearing up for several batches over the next couple months. When I first started brewing, I seemed to be doing fine until I started getting batches that had this weird taste to them. I can only describe it as gasoline-like. So, I've tried to rule out anything that might be causing...

I haven't got my hands on a chiller yet, so I thought I'd do this - drop a block of ice in the wort. I thought I'd sanitize a couple Gallon Zip-Lock bags and fill them with filtered water that's been boiled, and dump them in the freezer. Then, I can put the wort pot on a pile of ice and put a...

I'm trying to develop my pallet and learn what I like. Once in a while, I'll have a beer that has a specific taste to it. I'm starting to think it's related to the yeast used. The guys at work brewed up a German Dopplebock recipe from the local homebrew store. It was good, but I noticed a...