Indeed, many of these questions can be answered by doing a little research. I admire the patience and good will of the members of this forum for answering many of these questions over and over without sarcasm- I know I've asked at least ONE of the questions listed here. Why stop alone at tiresome questions, why not have a poll of tiresome replies? Here's a couple of examples:

If your beer was fermenting and you kept it at the proper fermenting temperature there is nothing to worry about. If the beer kit was recently manufactured and used a fast starting yeast, it is possible that it completely fermented in 2 days. The best thing to do is to transfer it to your carboy and continue as you usually do.

With Coopers yeast, fermentation should commence within 24 hrs. If you do not see any bubbling, check the wort - If foaming is seen throught the lid (sign of fermentation) then there isn't much to worry about. The lid may be lose or rubber gasket had already worn out. Replace the gasket and tighten the lid.

Your mead is probably fine, assuming the fermentation temperature is at least 68? F. The bulk of mead fermentation occurs during the first two weeks. If you are concerned about the progress of fermentation, take a hydrometer reading. It should be 1.020 or less (probably much less) after two weeks. No part of this document may be reproduced in any manner whatsoever, without written permission from William's Brewing Request our free home brewing catalog and get on our e-mail specials mailing list.

Nine to twelve days after adding the yeast, the beer will probably be finished fermenting and ready to bottle. Before bottling or kegging, it is necessary to take 2 hydrometer readings in 4 days to make sure the final gravity has been reached. Put a sanitized hydrometer into your beer and spin it to dislodge any bubbles that may distort the reading. The reading is taken at the point where the stem emerges from the beer. Take the first reading and record it.

The white layer is yeast, and is present in all home brewed beer that has been naturally carbonated by the action of the yeast eating priming sugar. Although it will not hurt you, and is full of vitamin B, it does taste yeasty. Decant the beer off the yeast sediment into a glass to avoid picking up the yeast sediment.

Beer is made from extracting sugar from the starch in malted grain. This is boiled with sufficient water & hops to make a "wort." When this has cooled, brewing yeast is added to ferment the wort to create this finished product, which is suitable for bottling or kegging, and maturation. Some people mash their own grain, while others buy canned malt extract.

The most likely reason is that the temperature has been allowed to drop too low and the yeast has fallen to the bottom of the fermenter. 18-20°C should be targeted as the lowest temperatures for reasonable fermentation. However don't be fooled into thinking that your beer has stopped fermenting based upon lack of bubbles in the airlock. It is possible that the gas is escaping through a leak and the beer is still fermenting quite well.

Your beer will be a carbonated beverage which will exert pressure on the bottle you store it in. You will need to make sure that you use bottles that were designed to package carbonated beverages. These include beer bottles, champagne bottles, carbonated soft drink bottles, carbonated juice bottles or any other bottles that were used to store fizzy drinks. It is dangerous to use bottles that were not properly designed for carbonated beverages because of the high risk of explosion.

Gloves In A Bottle does not contain any fragrances, dyes, colorants, dairy or animal products, gluten or any other irritating substances. Gloves In A Bottle has been dermatology tested as hypoallergenic and helps protect against these irritants.

No! Beer must be bottled in glass designed to hold the pressure, which are beer bottles, soda bottles, or champagne bottles. Using wine bottles or mason jars is an invitation to disaster, as they will explode as the carbonation builds after sealing. 6.13 Do your blue bottles protect beer from light as well as your amber bottles? No, the blue glass is for looks, and does not protect beer from light quite as well as amber bottles, but does protect as well as a dark green bottle.

You can have beer once in a while, nonetheless watch how much and how often you consume it. Even though beer contains less alcohol than wine or other alcoholic beverages, it may cause more estrogenic effects than any other plain alcoholic drink. There are two reasons why. First, typical beer consumption per sitting is much higher than consumption of wine or other beverages. Just look at the super gigantic size of a beer mug, compared to wine or vodka glasses.

We've recently added distribution information. Go to the beer's page and then click the "geographic information" link to see where people have told us the beer is being distributed. Feel free to add you own information.

Yes, there are low levels of carbohydrates in beer, but only trace amounts of simple sugars, including maltose, in beer.(8, 9, 10, 11) Most light beers are low in carbohydrates. Bud Light, for example, contains 6.6 grams of carbs per serving.

In the vast world of extreme sports, there exists a sub-culture at its heart best known as "digestive athletics". The most famous, glorified, respected, and celebrated of all the events of this underworld is the Beer Mile. The foundation of any true beer mile is built upon two things: drinking beer and running a mile. The most common format of the beer mile requires a single participant to drink a full-sized beer, run a quarter mile, then repeat the process three times.

I've been on the asking end of some of those questions in the past and have been gratefull for the help I gotton with regard to drilling stainless, addding a drain valvle to a kettle, many others. I didn't bother to take a hydrometer reading, but it's been 4 days...should I rack to the secondary? I don't want autolysis, you know." Since I got a pump for christmas, I will be in need for some help with biulding my herms.