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My homebrews often smell and taste like the rubber Fermenthaus stoppers I use. Is that a common off flavor? I should mention these beers are high gravity and brewed in 1 gallon batches. I use about a half packet of dry yeast and am very careful about sanitation. What could be causing these flavors?

I don't have a cellar, but I'd like to age some big beers, over 8% ABV. Will the beer be OK? What would be different if it was at a lower temp? What's different if they're homebrews? Also, is it ok to take a refrigerated beer and let it warm up to store?

Hydrometer reading at start of boil (cooled to 70 degrees F) = 1.060. Thats the full volume. I'm doing a double IPA and was shooting for 1.096. Details of the recipe are here if you care, but not necessary: https://www.homebrewtalk.com/showthread.php?t=75635 I didn't reply to the above...

I was in my LHBS, and they had a Cascade from either Argentina or Australia... I can't remember which. The label said something like "no citrusy aroma". My question is, can you really call it a Cascade?!

08-08-08 SMALL BATCH IPA #3 I realized that all previous calculations were for 1 gallon, when actually I ended up with 2. So.. it gets even more expensive: Ingredients bought $: 10 lbs British Maris Otter Malt $19.00 1 lb German/ Weyermann Caramel Wheat Malt $2.25 1 oz. Centennial...

I asked my LHBS, whats the best way to start a siphon? one of the answers I got was to attach a smaller hose (came with the kit), suck on that, pinch the siphon hose, then remove the smaller one. It worked great and I don't see anything wrong with this method. I couldn't find anything...

Hey-O! What an awesome web community! Well, my wife has been tolerant so far of this great new hobby (addiction?) but if the bottles break I may have a choice to make. I just bottled my first batch, following a homebrew shop's recipe as best I could. But after reading How To Brew, I'm...