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What's great about beer, mead, and wine is that the process is pretty similar! Welcome!

Northern brewer has an extract kit that you add tequila to, sounds kinda interesting

Well the alcohol is only 6.5% so it's not TOO high, but wheat beers are usually 4-5%. Wait until the beer is ready to make any decisions but DON'T water it.

I'd go stainless steel over copper and northerbrewer.com has some for around $50-60

Sounds like you are just tasting the effects of an ABV too high to style, but hey, you can brew how you want. :mug:

That's some healthy looking Krausen right there I tell you!

Yes that is normal. Solids and some yeast are falling to the bottom and settle out. Eventually the yeast fermenting on top will work through the rest of the wort and then fall to the bottom. Give it a little time before you check the FG. Cheers!

Okay thanks! :mug:

That sucks. I'd take it back to them and have them smell it.

A yeast starter when using liquid yeast is a MUST. Either get some dry yeast and pitch that or make a yeast starter with some liquid yeast to try to get it going. I'm sure the OG isn't too low for yeast activity.

I just bottled my first belgian saison and it smells amazing! Belgians used to be my least favorite style, mainly because I thought the yeast smelled/tasted like ham and pineapple. However, it's starting to grow on me and now it's one of my favorites. I've decided that I'm going to start...

I also used Windsor Ale yeast which, according to Danstar, will leave a relatively high gravity and has "moderate" attenuation. So it seems as though I need to start going with Wyeast in the future.

So I opened one up to try it and I was really surprised how carbonated it is after a couple days. The taste is really starting to mellow and the yeast are definitely active in there. So I think this is a case of just being a young beer. That yeast cake was really strong though. Thanks for...

I used the refractometer calculator on northern brewer's website so hopefully that is accounted for?

Also I forgot to mention I'm using a refractometer with Brix for the final gravity so it may be a little off.

I know the 1.022 seems high but apparently that's what other people are getting from this stout kit. The yeast may have crapped out but idk. So it's a 50/50 on the acetaldehyde being cleaned up in the bottle?

So I recently bottled a dark cherry stout by NB and everything was going as planned: OG: 1.053, FG: 1.022 after 3 weeks in the primary at 62-64 F. I started siphoning into my bucket and I started smelling strong acetaldehyde (first time I have). I tried some of the wort and it isn't...

Hmm I didn't consider that, thanks!

Hello and welcome! First off, I recently brewed a couple 1 gallon batches too and ended up with less than 1 gallon. This is due to boil off and evaporation, probably because i'm used to partial boils and this was a full boil. The trick is to keep the kettle covered and don't boil vigorously...

Fusels are multiple different alcohols that are fused together and happen to either smell or taste bad.