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I just started my second cyser and they both developed this funky smell. I used Go-Ferm, 71b yeast, Fermaid-O according to TOSNA recommendation, apple cider, cranberry honey, and spices. The smell of the spices has disappeared and was replaced by this apple funk. Will this age out? Do I need to...

So I chose this as my first batch. It came out rather bland and the head lasts about 15 seconds. For my next batch I'm going to want something more robust. Can anyone reccomend a good tasting hoppy brew. I'm a little overwhelmed with the choices and don't want a flop again.

So what is this dark spot? Its slimy and looks like the brown yeast funk that hangs from the pellicle. The brew doesn't smell moldy. What say you!

So this is my first batch in 16 years. :rockin: Primary fermentation has stopped. I have measured gravity twice since. I don't have a FG yet but should next measurement. I am brewing the extract Belgian Dubble from NB. My dog ate the instructions, really. It has been three weeks today since I...

Would it be a good idea to do a BIAB in a 5 gal kettle, pour off the wort, then sparge the bag to get out all the remaining sugars? I can't afford a 10 gal kettle right now.

Looks like primary fermentation is over. :ban: However, the beer is pretty cloudy. When should I expect it to clear?

So I had some good yeasty beer smells for the first day of primary fermentation. This morning I went in my brew room and it smelled like a little bit of sulfer, a little sour and a little acidic. Do I have an infection? What else should I look for? Is my batch, God forbid, ruined!?

The box says I should have an OG of 1.062. My actual OG is 1.055. I must have put in too much water. How will this affect my beer?