This is my first brew, so I kinda look at it as a rite of passage, but I had 5 gallons of brown ale fermenting in a 6.5g carboy. The airlock was super active for the first 16-18 hours. Soon after that I came into the closet I was fermenting in to an explosion. Needless to say the carpets ruined in there with a gallon or so of wort and hops spread on my carpet, clothes, and walls. I moved …

I am looking to brew a hazelnut brown ale. What brands of hazelnut extract are the best tasting? My lhbs does not carry one. Ideally im looking for a brand that closely resembles the real thing.

I've brewed a lot of Brown Ales, and one thing I have noticed from batch to batch is fairly swift flavor degradation. The beer will taste excellent after two weeks of conditioning. I'll be able to pick up various malt contributions and fruity hop flavors. I used flaked corn in my my most recent batch and it really added a complexity and smoothness to the flavor. The problem is, it seems, after 3 weeks or so, they all start tasting …

I'm new to the world of homebrewing, having completed 2 batches. Both batches have been 'recipe in a box' kind of beers from Brewer's Best. The first was an Imperial Nut Brown Ale, and the second was an Irish Stout. In both cases, the beer was bottled for the carbonation process. The first beer was still flat after 3 weeks, and after agitating them and waiting an additional 2 weeks the carbonation was fine. The second was great (carbonation-wise) after …

I'm making an American Brown Ale and added liquid yeast to the wort that may have been too hot. The yeast was in the fridge and out to cool for 45 minutes. My guess is: Wort temp: 26-27C or about 80F Liquid yeast temp: 8C or about 47F Does it sound like I killed the yeast? If so, what kind of dry yeast should I get to add to the beer?