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I used ringwood yeast one time an I remember it smelling just like eggs. I think there are a couple post about it on here already.

HI I am from Erie! live in Pittsburgh now but visit the parents up there quite often! Anyway, do you ever listen to the can you brew it podcast? They did one on #9 there is an interview with the brewmaster from Magic Hat and he gives the recipe. Might want to give it a listen...

I have been looking in to kegging now and again so I dont know much about it but I think this is what you need. http://stores.kegconnection.com/Categories.bok?category=*Commercial+to+Homebrew+Conversion

Also, now that I am opening beers at 11:30 AM I opened a brown ale that I bottled back in Feb. It finished fermenting at 1.018 (I used too much crystal 120) but now is at 1.012. It does not taste sour or anything. It has dried out a bit I guess, I can't really tell if its drying out from age or...

Ok this is tons of info, thanks guys! Yooper- My SNPA clone finished fermenting at 1.010 just opened a bottle thats about 7 weeks old and starting to gush more every week and its gravity is 1.003 so I guess I can assume something is eating the sugar after I bottle then. My current process is...

Cool, looking forward to seeing what you get out if this.

I would toss it in and see what happens, those things are like 7 bux. I dont see how it would hurt to just try that one and then if it doesn't work pitch with another.

Neat, I have been meaning to make an iphone friendly page with all the calcs I use on it.

+1 Basket Case although Broken Basket isnt too bad I like the BBB

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marubozo- Thats what I figured too, that it was a bug. But I just opened a bottle of brew that was about 3 months old and it taste the same just really foamy when I open it. But mine has the same effect as yours did, they are good until about a month and a half then all of a sudden they foam all...

japhroaig- Ok i didn't know I could stabilize and recap. Thanks! Will try the 3 oz next time as well.

japhroaig, yes even after sitting in the fridge for a week they are the same.

cfonnes- the gravity when I bottled was 1.010 it was supposed to finish at 1.011 per the SNPA clone thats posted on here https://www.homebrewtalk.com/f66/high-sierra-sierra-nevada-pale-ale-88930/

OK they def dont taste bad but I do mash almost everything over 151 (I am usually in the 154 area) but none of me beers are big beer. I am usually in the 1.05 to 1.07 range. One other thing I have noticed with my beers is that a lot of times hop flavor wont come thru too well as the beers have...

Hey guys I have had my last 4 batches all overcarbed some even exploding. I was bottling with 3/4 cup sugar but last time scaled down to 4 oz which is a bit bigger then 1/2 cup and it was still overcarbed. I am pretty good on cleaning so I am looking for where an infection could be. Is this...

Naturally carbed means it was carbonated with sugar in the bottle as opposed to the beer being force carbonated by putting it under pressure of CO2.

Just put it in a big Ziploc bag and go over it a couple times with a rolling pin and you will be fine

There is tons of stuff out there for under 50 bux I have been looking at Lab Equipment websites. I think I am getting something like this. http://www.coleparmer.com/catalog/product_view.asp?sku=9020500

I have never had a rye that was this hoppy. My only thought is that you might loose the rye flavor to all the hops. Also try and put the recipe in a program and post your OG, FG, IBUs ect... From there you can compare it with other beers alcohol and flavor