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Making beer! Drinking beer! And a little later I'll be eating beer!

So I use beersmith.... Under the fermentation tab on my recipe there is a graph. Not sure how to describe it, but it has 3 different quadrants. The first and farthest to the left, and it looks like approx- 1/4 of the fermentation/ conditioning cycle, says 67 degrees Fahrenheit. The quadrant...

Going to LR in a week or two. Any good brews/pubs to check out?

So I brewed a dark beer, all grain. Beer smith calls it a porter, I used 2 row 8 1/2 lb and 1 lb chocolate malt with the intention of learning grain flavor profiles. Safale us 05. I kegged most of the beer at 2 weeks and bottled a 6 pack w priming sugar. At 5 weeks the bottles have a nice clean...

A friend gave me a fridge, which I intend to add the stc-1000, and I'm wondering if there's a way to disable the freezer so I'm not wasting energy and/or gaining a moisture/ mildew issue in there?

Yagas beer fest is next weekend. Suppose to be lots of craft brewers there. Anyone going?

Know of any brewers classes available close to the east Texas area?

I'm new to brewing and have an interest in learning to discern flavors of my beers. I know a good beer when I taste it, but how does one learn to taste all the different subtle flavors? In my opinion, when I buy commercial brews say Sierra Nevada, I don't taste malt. I taste hops.

So I made my first all grain batch of ale 4 days ago. OG 1.042 haven't checked it since (afraid of contaminating the batch) rehydrated an 11.5g packet of fermentis safale us-05 in 2 cups water boiled with 1/2 cup of dme. Cooler wort, pitched yeast and have yet to see activity. What to do?

So I brewed this mini mash kit, pacific pale ale, kegged it after 2 weeks, chilled it and have been drinking on it for probly 2 weeks. It was good at first, but now I'm starting to notice a dirty after taste. Not sure how to describe it other than dusty or dirty. Any ideas?

Hello everyone! I'm a new brewer and new to the forum. I have a batch of ale, its been fermenting for 11 days. The initial fermentation was awesome vigorous! Now the krausen has gone, but I have these white rings around my carboy ribs. Any ideas? Thanks in advance for the input.