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@shakybones no I don't have the ability to control the temp,ferment in my basement where it's usually 66-70 depending on the weather think that's the problem?

It's just a different kind of smell to it more sweet

I've done about 6 extract batches they've turned out good but they all have a little twang or certain smell to them anyone know why?

Is there such thing as too long in keeping my RIS in the secondary?

What's the pros and cons? Been doin extract for about a year and thinking about taking the all grain jump.

I have a RIS that's been aging in secondary for 2 months,if I go to bottle and use champagne yeast should I use the whole pack?

I'm kind of in the same predicament,my RIS I used 05 and if I use the champagne yeast do u use the whole pack or bottling or just 1/4 or 1/3? Thanks in advance

I was going to get a kit but I might just find like a simple APA recipe online and go from there

I thought about it but I may just go with a simple pale ale recipe offline. What do you think is best?

What's the best grain to water ratio when mashing does it vary with the different grains? Gettin ready to make the jump and have lots of questions. Thanks and cheers

Brewed an extract IPA 1 oz Columbus 60 min 1oz Columbus 1 oz citra 30 min 1 oz mosaic at flameout went to bottle and the beer had a musty smell to it never brewed with mosaic before don't know if that could be just the aroma of them or if its something I should worry about. Thanks

Yes sorry

Getting ready to make the all grain jump but have a question to do Imperial stouts,pale ales,etc. do I need to get 10 gallon mash runs to do 5 gallon batches? Thank you and cheers 🍺

Best place to store hops? Fridge or freezer?

And yes I meant carbed. Stupid IPhone

I use the regular corn sugar used the northern brewer calculator,they have been sitting in a closet that stays between 65-72

So I have a IIPA in bombers that hasn't card in 7 weeks,I have learned I can save it with the champagne yeast, I also have a RIS in secondary before I bottle should I pitch champagne yeast in the whole batch?

How much yeast should I put in each bottle? use a dropper or something?

I have a cascade mountain west coast IIPA that's been in bombers for almost 7 weeks, still not carbed, I know patience! But another brewer told me imperials might not carb because the high Alc. could kill or shock the yeast I didn't ask detail anyone else have any answer or know what he means?

How long did yours take to carb? Mine has been in bombers for 6 weeks still flat