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Does this look like it's supposed to? It smells fine to me, but I 've never really smelled one before so I'm not sure if I would know. I'm not brewing until Saturday morning. It's currently sitting in a room at 62 degrees. Should I just refrigerate it until brew day?

OK! That helps a ton. I shook the wort up right before I pitched the yeast, and shook it a little a couple hours later. But I wasn't sure if that was the right thing to do, so didn't do it again. lol. I will go shake dat thang and hopefully we'll get some lift off. Cheers guys!

I just made it late last night and I don't really see any activity at all yet. Activated a smack pack right after supper. It was pretty fresh (From late March of this year) Once I saw that it was swelling pretty good I started working on my starter. I made a small wort and the gravity was...

Doing a yeast starter for the first time. Everything went fine, and the little batch of wort looks fine but..... Is there any easy way to tell if its bad or contaminated before I pitch it in my real wort? I have smack packs on stand by just in case. Thanks guys!

Thanks a ton guys! This information is a big help to me.

Hi guys, I read a lot about the smack packs on the Wyeast site, but thought I'd ask you guys a couple questions to see what is happening in the real world... How far in advance of pitching do you guys start the pack by breaking the bubble? Do you generally let it warm up before starting it...

Does it smell bad?

From "Home Beermaking" by William Moore White Film on the Surface: Problem caused by an airborne mold. Appears as a dusty white (very thin) film in the fermenter and then appears again in the bottled beer. White film mold is not usually accompanied with a taste defect, so it is ok to drink...

If you sanitized your boiling pot and siphon etc before the transfer and exercised reasonable caution with it while it was out of the fermenter, you're probably ok. True, it didn't need to be aerated at this point, but I'm not sure that would hurt it too much. You might just need to leave it...

Has anybody out there used more than one of the different kinds of brewing software out there? Would anybody be willing to talk about the pros and cons of the different software packages and/or make a recommendation? I'm coming to the conclusion I should invest in one and wondered if there...

Thanks!

I'm shooting for a 5 gallon batch, so probably 6 to 6.5 in the boil. All very new to me, so I don't yet know how much I don't know.... ya know? This is all good information though so thanks to everyone for their input.

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So how much Willamette do you think? An ounce? Thanks for the suggestions guys. I appreciate it.

Hey guys - I'm pretty new to home brewing and I need some advice on hop selection. I'm looking at doing kind of a standard blonde ale, but I want the hop to be VERY subdued. I want a nice bitterness up front but otherwise I'd like the hops in the back ground. I was thinking to stick with...