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Brewed a 2.5 gal. batch and pitched yesterday. Just went into the spare room where the fermenter is and the room smells like sulfur. 73 degrees. Thoughts?

About 4 weeks ago I used 20% of a smack pack for a 1 gal test batch. The in used portion went into a sanitized Grolsch bottle and sat in the fridge. Did not do a starter, just pitched it in to a new batch on Sunday. It is doing nothing at room temperature.

I just used part of a liquid yeast pack for a 1 gallon test batch and poured the remainder into a sanitized Grolsch style bottle. It’s not a starter yet just waiting to use it in a couple of weeks. Will this keep?

Just sharing my method. Added Ancho Chile peppers 1 week into fermentation, had the lid to my bucket open a couple of times. To counter possible oxidation after pouring my purée in I shook (slid on tile floor) my bucket in the floor in a circular motion. Hopefully mixing in the purée and...

Looking forward to having a couple of nonbrewing buddies over for an 8 a.m. brewday tomorrow. Should be fun sharing the hobby.

I was wondering how much chocolate flavor one could get only from malts, no cocoa, no cacao nibs.

Has anyone tried using the refillable Keurig cup to sample hops? There probably wouldn’t be enough water contact time to get much flavor though.

What’s the best yeast to get that banana flavor not so much clove. Yeast? Fern temp? Tia

Is it possible to use a temp controller like and ink bird or the like to "control" an electric element, boil coil or induction 'hot plate'? Pot $2-400 Boil Coil $150 electric controller $500+ Some things are attainable but when you get into controller they double the cost of EB.

“Someone” poured a standard dilution of StarSan in their pool decks French drain. Grass downhill from there is now brown and crispy. “Someone” will never do that again.

What are folks sanitizing fruits, veggies or peppers with before throwing them in the fermenter?

I need to convert grams, say .48g, to some other measurement. I do not have a scale and need to add the above increment for my water profile with no way to weigh.

Orlando Home Brew Supplies opens Saturday, December 5, 2015! 2230 Curry Ford Road in Conway. They will have 65 different grains, extracts, yeast, hops, kegs, kettles, fermenting buckets, books, the whole shebang.

iOS 5.1.1 1st Gen iPad iBrewmaster version 1.531 For the last week I can only occasionally get it to launch. If I quit all apps and do a 2 button restart it sometimes works. Anyone else? Mike

IVe never used this strain before so not sure what to expect but after 8 days of fermenting my gravity is 1.010 already. Don't ask what my OG was as I did not grab a sample, I wasn't thinking. I expected, according to iBrewmaster, an OG of 1.070 and an FG of 1.010. Ferm temps were, in a house...

Just went to my lhbs here in Tampa for a few things, nice shop, Southern Brewing and Wine Making, they brew and serve on premises. I tried their 300 ibu IPA in a snifter... Exquisite!!!!! I am told this is only achievable by the home brewer using hop extract. Good stuff.

O let's say I'm short on hops, I can't get to the lhbs or I'm just plain cheap. Hop utilization is effected by the gravity of the wort. So in order to boost the ibu's of my hops on hand, I boiled 1 oz of hops in plain water for 60 min. Added lme and boiled for an additional 60 min and added...

Looking for ideas to cool ferm temps with 75-78 ambient temps. I have a kegorator but need to keep that at serving temp. Considering partially submerging into a party tub, draping a towel to wick water for evaporating/cooling effect. Anyone use this technique? Any other ideas. Thanks, Mike

What is the definition of session or a session beer? Mike

What do you guys (or girls) think of my label? The beer is real but the brewery is fictitious. Thanks, Mike