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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?

Thanks, I’ll give it a couple of more days then maybe a fresh pitch. I was being a cheapskate using the first little bit for the test batch and planning to use the balance on the full batch. No offense taken, that what this forum is for!

5 gallon batch. 1.040 Purposely under pitched for banana flavor. Pitched Sunday.

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.

Awesome, that’s what I’ll do.

How would 3068 do at room temp? Say 74?

Ended up fermenting at 64 for 1 week, added dry hops and fermenting the second week at 74. We’ll see.

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?

Added 8 Ancho chili peppers to my dark Saison 1 week in as mentioned and fermentation took off again. Did not expect that.

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...

This topic is largely covered in the most recent Brülosophy podcast #026!

Not my first time hosting. I taught my brother in law how to brew and Now he is about to open a brewery in Orlando!

It went great! No mishaps or missed steps. Both did not seem bored with any of my rantings. You know how it is if a noob asks a question, there is a lot to tell. Today we brewed a 5 gal batch based on the Surly Sinic Saison that I have switched out a couple of grains down to Pilsner, sepecial B...

I didn’t have to ask, they already offered.

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

Mix up some pbw in a bottling bucket or start a siphon through the hose, pinch it off when it is full and let set for a while. You can rinse and sanitize using the same method.

Please support the hobby by supporting the little guys not the AB Beast.

I don’t think any. I think you would continue to get conversion throughout the sparging process for additional efficiency.

Orlando Homebrew Supplies will be moving soon to: 10 W Illiana St Orlando, FL 32806 Which is very near the corner of Orange and Michigan across the street from Walmart behind the BBQ joint. They will share the location with Rockpit Brewing. Exact date not set but probably early October.

I ended up soaking my Chile peppers in cheap vodka. My only regret is that I lost a lot of flavor in the vodka. I could tell there was color and flavor in the vodka as I drank it of course. I will use campden or sulfite as suggested above. Thanks again for the input!