Recent content by Rob_Newhouse

Yeah, it was about 80 for the first 2 days, then I got a fermentaion chiller and cooled it down to around 68 for the rest of the time. Looking back on it I made a lot of mistakes along the way. I killed the first batch of yeast I used by leaving it in my car in the hot Texas sun for 3 days...

It was a recipe called Fools Gold Amber that I found on Beersmith. I'm not really trying to pin down what went wrong, just venting.

I don't know how to describe it. I've never tasted anything like it before. It doesn't seem to taste the way people describe infected beer, so I don't think its infected. It just smelled gross and tasted nasty throughout the whole process. I thought that maybe after it carbed up and got cold...

I tried my first homebrew today. It sure was nasty.:(

When guys talk about adding yeast to something why do they say to "pitch" the yeast? When I read that I envision myself standing back a few yards and tossing it in.

Hi everyone! I started brewing my first batch today. It has been in the fermenter for 8 hours now and there are no signs of fermentation. Is that normal? I’m afraid I might have killed the yeast. I used a liquid yeast packet that I forgot about after I bought and left in my car in the hot...