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what temp was the beer fermented at? as said above, fermenting can cause some weird smells, and I think warmer ferments might cause even more smells. and next time I'd leave out the table sugar if you already have the extract to replace it with. sugar does bump up the alcohol, but it can also...

the flavor of mead can vary widely, from very sweet to very dry. also the flavor can be different depending on the honey used, the yeast used, etc. It's hard to describe what it tastes like when different ones tastes different. I'd suggest finding a liquor store with a better selection, and...

Midwest supplies This Bud's For You kit makes a good light lager. I made it all grain using White Labs San Fransisco lager yeast fermented at 62 F. I did lager it afterwords, but I would think leaving the bottles in the fridge for a few weeks after they are carbed would do enough for it. A...

is that a complete list of places that got it to sell? figures my state wouldn't have a single location on the list. If anyone has a bottle or 2 they want to sell, I'd be willing to pay.

the real question is have you seen Super Bigfoot. He's a man that got bitten by a radioactive bigfoot and developed super powers.

+1. if it dries in the tube, you won't get it clean.

looks like you have everything under control, the krausen is forming and the temp strip is reading in the 60's. I think your beer will turn out good. My first batch, I had no way of controlling the temp and the beer came out pretty bad. Welcome to the obsession....

I'd use the Williamette.

some yeasts can do 70, maybe a bit more, but with the towels the OP said he put around the fermenter, he said it was about 75. That is probably too high for any yeast to ferment with out some weird flavors. White Labs Aussie ale yeast is supposed to handle high temps well, that's about the...

I'd let it ride for 2 weeks, then check gravity and taste. If not oaky enough, leave another week or two. I don't think getting the beer off the oak now is going to prevent bacteria from setting in, it's most likely too late for that. If there was enough bacteria to cause an infection, they...

if you don't like the beer, you can cook with it. beer bread and stuff like that. it doesn't really matter what the beer tastes like, because it won't taste the same once its been cooked in something.

I have to disagree with the point that San Fran lager yeast is too fruity. I have used it a couple times, fermented at about 62 degrees, and the beers came out great. one was a cali common, the other was an American lager. neither one had fruitiness from the yeast. I did lager for a few...

I did the 60 shilling from Brewing Classic Styles. It was pretty tasty.

from what I've heard, autalysis in homebrew only occurs if you leave the beer in primary for over 6 months. Maybe a little less if it is very high alcohol, but most beers, it takes quite a while for that to happen. infections usually add to the fermentation, eating some of the sugars brewing...

some of the trub at the bottom of the fermenter was probably stirred up when you moved the beer to transfer it to the bottling bucket, which would explain why the beer was cloudy during bottling. it should clear up by the time it is ready to drink. when it is, be careful when pouring the beer...

that amber ale kit will be a good beer, but the hop flavor will be different than the hop flavor in the Sam Adams Boston Ale. It seems to get very good reviews on NB's site. I couldn't find a list of ingredients for the kit, but one of the reviews mentioned it had cascade hops, which are quite...

Congrats on the first brew success! I've had a Brewer's Best IPA, which was pretty good, so I think you should like the APA you made.

porter or stout. any dark beer is going to be better if you have steeping grains instead of just extract. You could do a dunkelweizen, which is a dark wheat beer, if you want to do a wheat beer with some steeping grains.

70 temp air would be a bit too warm. the fermenting beer will be warmer than the air, by about 5 degrees, and you'll get off flavors. If you use the tub of water idea, 70 degree air would be ok, as you can keep the water a few degrees cooler, and keep the beer at 70 or less. most ale yeast...

you added the yeast at 175? or did you mean 75? 175 would probably kill most if not all the yeast. 75 is on the warm side, but doable, if you can further cool it after pitching, which it sounds like you weren't able to. Fermenting at that temp probably will give you some off flavors. only...