I made some homemade ginger beer using a ginger bug and bottled in a glass flip top bottle. I brought a bottle to a friend we drank half and it has now been in the fridge sealed for a month and a half. I know that refrigeration slows down but doesn’t stop fermentation. Do i need to be concerned about it exploding if/when i try to open it now? Are there safe ways to slowly release the gas? I’ve made …

Many of us don't have refrigerators for these 50 liter kegs and the CO2 tank. With due care not to expose the CO2 tank in direct sunlight, to what temperatures will these pressurized kegs be fine with 4% alcohol cider inside them ? How about 7% ?

After two weeks of bottle conditioning at about 55-60°F (13-16°C), my beer is still a bit flat. I put a few in the fridge and after 2 days, they tasted just as flat. At this point, what should I do? Find a warmer location? Just be patient and wait another week? Put 'em in the fridge or leave 'em out? I'm still not clear on what part refrigeration plays in bottle conditioning.

I've been using a fridge w/thermostat to control fermentation temperature for ~6 months now & have recently started dual-purposing the fridge for a keg as well. Since serving & fermentation temperatures don't match I can't run them both in the same fridge simultaneously. In order to maximise beer drinking time, I'd like to aim to regulate fermentation temperatures for the shortest time possible. At what part of the fermentation process (or any other process really) is temperature control most valuable? …

I've got a fridge set up in my garage loaded full of delicious home brew, all ready to drink. To save on power, I'd like to only turn it on when I need it, say once a week or once a fortnight. Could I cause any damage from the large fluctuations in temperature? Right now it's likely to swing between 4°C & 30°C (~40-86°F).

I picked up the ingredients for an IPA when I was getting the ingredients for a Milk Stout a while ago. The plan was to have everything at the ready so I could make the IPA shortly after the stout. Well, the Stout was made, but as is often the case, time conspired against me and I've not gotten to the IPA yet. It's been about a month now, and I'm wondering if the yeast and hops I've got are …