I noticed that ale yeasts, so called top-fermenting yeast, floats to the top. Does this mean that the yeast only works on the wort near the top of the fermenter? Assuming that no oxygen or bacteria is introduced, does it make sense to stir the wort while it's fermenting to distribute the yeast and speed up the fermentation process?

It’s obviously a Lager, but that only describes the yeast. In what style of beer is Carling Black Label made. I drink just about only craft beer, but if I pushed for what I think is a great commercial beer. The Canadian developed Carling Black label is actually a really decent beer. But to this day I don’t know what style of beer is actually is.

I want to start a small brewey in my town in Ohio. Nothing huge to start. Does anyone have any advise for me as to equipment that I have to have or can I just use homebrewing equipment to start? And any other advise on licensing and laws would help.

Here recently me and my have been discussing going into selling hops over seas where there is a demand for them. That being said would it be better to buy land and grow,or buy from local farmers? we have a hops commissioner here in which im going into this coming week i just came across this forum, so i thought i would ask...... thanks

I am thinking about brewing ginger beer for a bar I work at. This means it would be in a keg on a tap. I would like to ferment the ginger beer instead of pumping in CO2 but am unsure how to go about it. I've done quite a bit of research but the main question I can't find an answer to is how can I safely store my ginger beer in a keg after fermentation has provided enough carbonation …

I bottle condition my beer, and in the past, I've always just reused commercial beer bottles (I never understood paying for empty beer bottles when I could buy them full of tasty beer!) Are there are any particular commercial or microbreweries you all recommend? I'm looking for recommendations that are preferably 12oz, dark, and non-twist-off. Also, I won't complain if the beer they contain tastes good!

I tried to use a commercial beer bottle that looks exactly the same as my homebrew bottles, picture related: But when I tried to cap with a Red Baron capper, this only pops... The opening of the bottle looks pretty similar, and the caps are the same size... Why is this not working?

I'm not a home-brewer, but this seems like a good place to ask the question. why are many commercial beers filtered? I prefer unfiltered beer and I am just curious to know why they filter it in the first place.

I know a lot of breweries have a house yeast that they use, and in some cases it's their only yeast. I've also heard that most will only harvest up to six generations, due to weak flocculation and maybe even attenuation. I'm familiar with top-cropping and how they're harvesting the yeast, but how do they start anew once they've reached that 6 generation? EDIT: And how would a homebrewer go about mimicking this process?

Sorry if this is considered off-topic, but I'm planning a trip from Philly to Outer Banx in NC next week. I'm starting to look at my route now, and was curious if any of you out there had any brewery suggestions for me to hit up on the way down. I'll definitely be hitting Dogfish head in DE and possibly Clipper City (Heavy Seas) in MD if it's not too far out of the way. Anything else? EDIT: I should …