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Thanks Revvy, I hope that is the case. Trying to lose the newbitus!

This is my first temperature controlled batch. I actually smelled the odor while preparing to transfer into secondary - a few minutes after I popped the carboy cap off to take a gravity reading. In terms of finishing hops, I used cascade, centennial and willamette. I was seeking...

Gravity is not dropping, so I guess that is a good thing. No noticeable taste of apples at this time, but none of the others tasted or smelled like apples until I started opening bottles. I have about 90 IBUs of bittering hops - could this mask the taste somewhat?

This is my second post on this topic and apologies in advance for my noob-paranoia. In all but my second brew, I have had acetaldehyde issues. Since I wasn't controlling fermentation temperature I assumed that fermentation temperature was the cause - now I am not so sure. Most recently, I...

Standard 3/4 cup of priming sugar for 5 gallons. None of the bottles we opened have been chilled and only 2 were gushers, but neither of the 2 gushers had the acetaldehyde taste. I am switching to StarSan going forward. Could the cooler aging temps have something to do with the cleaning up of...

OK...to update everyone. A buddy who I brew with has half the batch. We opened two bottles from the same batch and NO acetaldehyde taste...but they were gushers. He was storing the bottles at a cooler temperature than I am, as I cannot get ambient down below 68 because I don't control the...

Right now final gravity is 1.018 from 1.079 with the 2 vials. I pitched a second vial b/c I did not have time to make a yeast starter. Everyone seems to say that homebrewers chronically under pitch, so I thought "at least I will not be under pitching". Two vials certainly would not be...

Definitely not band aids, it is all fruity/candy sweetness, all the time. I guess that would be a good thing if it is what I wanted. I am currently into brewing 2.5 gallon batches (b/c it is just easier for them all to be consumed and I have limited space) to get as many brews as I can under...

Nova- I live in NYC...it is quite humid, especially during the summer. I cannot turn the heat down to the 50's, nor can I get it that cool in the summer. If a swamp cooler won't work am I just not supposed to brew? Is there any other way to control fermentation temp (in high humidity)?

I am currently brewing a 2.5 gallon batch of IPA. It was pitched at 68 with 2 vials of WL001. When I took a gravity reading last week (1.020 from 1.079) the ambient room temp was 61, which I'm hoping is low enough to prevent esters, but it doesn't seem likely. I will do another small batch...

I have been an extract brewer for about 6 months, and made about 7 batches. In my last three batches I have detected an overly-sweet, fruity like flavor. I am not sure if this is a "green-apple" flavor or a "cidery" aroma/flavor or just "fruity-esters". To me the aroma and flavor is just...

Sorry, forgot to mention, fermentation temps have been in the 60's.

Have been using a range of yeasts...it seems to happen with all them. The 2 lagers were dry lager yeasts "that perform well at ale temperatures". Since then I have stopped using dry yeast. The Black IPA recipe was with Wyeast 1272 American Ale II Yeast, with a starter. More distressing - I...

I am not sure if this is what I am detecting, but in my last three batches I have gotten this overly sweet fruity aroma and taste. The smell and taste overpower all other characteristics. I am quite distressed by this. I have been using extract kits. The first 2 of 3 batches were fermented...