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Username: Interfacemike

Thanks dudes! The Amber Ale that I pitched the starter to has moved to the secondary and a small taste from the test jar tells me that it is good beer. It definitely needs some age and probably needs to drop another 5 points so I plan to bulk age this one for a month or so. very nice yeast cake...

Yea, I don't know what you have been reading but 60 degrees is far too low for ales. It depends on the yeast but you are telling me that you are getting off flavors, last batch didn't fully condition and you are fermenting in an area that is around 60 degrees and dips to 57 at times. No good...

seems to me like these are really low ale temperatures. I would suggest moving the beer to an area that is 68-70 degrees for 3 days before bottling or transferring. The yeast will clean up better at this temp. Based on my experience, I wouldn't be surprised if you are getting a lot of diacetyl...

I had considered the lack of a hop addition as one possible reason for the sour smell. My starter was only 1 pint so I swirled it up and added the whole thing. had a very short lag time and there is an airlock bubbling away behind me as we speak.

http://www.howtobrew.com if you dont already have this book...GET IT...its available in its entirety at this link but i like to have a hard copy handy as a reference when I am brewing. I read it cover to cover and learned a lot. Also, every brewer I know owns this book and its regarded as...

IPAs are really popular and there is a lot of hop flavor to hide any slight off flavors. I will always have a home brewed IPA in my cellar. The beauty is it is totally up to you. Whatever you feel like making. Eventually, you are gonna want to start making your own recipes and maybe even...

This is actually my first attempt at making a starter so I have nothing to compare the smell to.

oh, and stop opening the fermenter and checking it. the hardest part about home brewing is being patient, and not rushing things. Leave it alone dude!

I used the exact same kit for my first brew. Like you, I also experienced a stuck fermentation which ultimately led to the beer having a strong diacetyl flavor (buttery, buttered popcorn). It sounds like your initial conditions were favorable. Well aerated wort, good temperature, etc... The...

I harvested some pacman yeast from the bottom of my primary when I was transferring a few weeks ago. I made a starter with this harvested yeast the other day and it smells sour. I read some other posts on here that people have experienced sour and grapefruit type smells with this particular...