I just did my second brew which was an extract and crystal English Pale Ale. Boy did it stink up the house. My wife loved it. She kept saying how good it smelled. She even commented on the change in smell over each step and tried to compare it to things she knows. She even called her friend and told her how great it was!
•Scottish 80/- •Sweet Stout •Roggenbier .primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown .on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
So I'm a complete newbie (haven't brewed before) and I'm curious what the smell is like and how strong it is? I read (specifically lagers) can have a rotten egg stench as methane is released. The reason I ask is I'm attending a Canadian university this fall and plan on brewing in my dorm room. Before you question this choice, the name of my dorm is Molson Hall; beer pretty much flows from the faucets. Anyways, if I have my door closed will the smell penetrate to the hallway?