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Just brewed this about 24 hrs ago. The fermentation is putting off a pretty foul/sweet odor, anyone know if this is normal?

Just finished brewing this time yesterday, when I got home from work I am smelling a very strong almost sweet odor from the room my fermenter is in (24 hrs of fermentation). Upon closer inspection it appears some yeast or other sediment has made it's way into the airlock. Is this a normal...

Epic brewing -"oyster beer", beer that tastes like sea salt and vinegar.

Do I want the cyclone of water to touch my stir bar and send up all those bubbles? I can get it to do the cyclone but as soon a it touches the stir bar it gets tossed. Do I just need a bigger magnet?

For me at least the thousands of results is a problem because you can find thousand of answers. I personally was looking for actual experience based knowledge, from a potentially knowledgable crowd.

Sorry does not budge.

My fan does budge but my stir bar still gets tossed. Does that mean I need a bigger stir bar?

Interesting, I was considering weekday brewing so it would probably sit for close to 20 hrs, which if it were inside would be in the low 60s most that time.

How do you do that? If I am just using the magnet and fan I can't identify the center point because of the shape. I tried with the stir bar on the magnet but there is a little play in where the stir bar will stick so that doesn't seem reliable enough.

Sorry if I repeat a question but why does my stir bar keep getting tossed off center? At lower speeds I can get it to stay but with no whirlpool action. I can see at low speeds its spinning just a little off center almost doing tiny circles while also spinning. My assumption it the the magnet...

What's the longest anyone has waited to start the boil again?

So what does everyone use to store the wort over night? This may be more practical for 1-2 gallon brews, but I currently like beer so I would be dealing with upwards of 7 gallons pre-boil. My thought process says the kettle with a lid is fine but I feel like thats asking for trouble at room...

So I don't really get to decide what I will be doing on a given weekend which means I won't have a chance to do an AG batch today. Is it possible to make wort store it for a day and pick back up with the boil the following day?

THat is exactly what I was hoping for. Thanks a ton.

No Seattle. I have many options up here tho so I can't really complain.

She may have mentioned it but I tune people out the moment I realize they are different (mentally).

The last person I talked to at a homebrew store (I believe the owner) told me in order to make beer you need naturally pure water, and she knew of an artesian well about 2 hours away. Naturally I chuckled at this funny joke, but no she was dead serious, this is the type of first impression that...

SMaSH brewing is one option. I was hoping someone (or many) had done this and compiled a resource to help others. Has anyone ever heard of such a thing?

I am new as well but I do know you should be trying to hit your target OG. I have come up short repeatedly and just boil off any extra water till I hit my target. That said do you vorlauf? You might be getting grain particles and husks in your wort.

Does any one location exist that profiles all the different tastes our beer ingredients provide? My thought being I could ultimately modify my own recipes if I knew what did what what to my beer. Does this single magical place exist?