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I have still been using my 2.5 gal MrB kit, and have been cutting the brew kits in half to make them work. Everything has been working out okay so far, even though the guys at the homebrew store told me I was wasting my time. (I think they just want to sell me bunches of stuff, and get me out of...

I agree - I wouldn't judge how awful it may have turned out based on the opinion of the French. You may very well have succeeded in creating "Le Garbage". The streets of Paris smell like urine, after all, so you could be right on. Don't forget, we are all behind you, and if I have learned...

I agree with BK. Sanitize the bottles. I had the same problem - it was so sour, it tasted like vinegar. Green Apples, even. Not the whole batch, just a bottle here and there.

I am in no way, shape or form an expert, but my first thought would be the yeast.

I am in the same boat - I have a sweet stout thats been fermenting for about a week. I know that I should leave it in there for at least 2 more weeks, but everyday I look at the calendar and calculate the two-week mark. I have an Oktoberfest conditioning, it hits the two week mark this...

I have an Irish Sweet stout (my 3rd batch) currently sitting in the fermenter. This weekend I will go to the local homebrew store, which I am beginning to enjoy less and less btw, and pick up some caps and a bottler. I have been saving the brown Guiness and Samuel Adams bottles for a few...

Now, I am a new guy here, too... And I am sure I will be corrected if I'm wrong, but I think you need to wait longer. I could barely stand waiting for my first batch, and it tasted like pure sugar. A few weeks later it was perfect. What temperature did you condition at ?

This is why I feel like such an amateur - I only need the secondary on certain brews, so theoretically I can use both as primaries AT THE SAME TIME? Just thinking about having 10 gallons of Irish Stout fermenting makes my eyes glossy. (Insert Spongebob voice here) "Really? Reeeallly...

Yes - a primary, and a secondary. The ones I've seen use glass for secondary. I probably will get the one from Midwest, it looks like a good package, and just about the same everywhere. My biggest issue is that I don't know what I don't know. I've been saving my Guiness bottles, though, and I...

I brewed the second half of my Oktoberfest the other day, and it's bottle-conditioning as we speak. I feel like a kid waiting for Christmas. So, I am about ready to take the training wheels off, and upgrade to a two-stage kit, but I have a few questions for the experts 'round these parts...

Too bad you can't figure out a way to barrel a nice whisky.

I must be getting better at this - I know what almost all of that means. Bitchin'.

I don't have a basement, but I do have a garage - which is, unfortunately, subject to relative outdoor temperatures. Right now, I only have the 2.5 gallon Mr Beer kit, and there is no way that such a small amount will hold me over for the 3-4 week minimum it takes per decent batch. I do...

His name was Robert Paulson. His name was Robert Paulson.

I say this all the time, but now I mean it. I love beer. Lagers, Porters, Stouts, whatever. And I mean whatever. Yes, I am a New-bie, and am very eager to learn what I am doing. My wife bought me a Mr Beer kit last Christmas, and I immediately jumped right in. I made the first batch that came...