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Oh, you're so silly! :p

This. The real question should be, why do you have a closet in your house that you think smells kind of weird.

I currently have 1.5lbs of table sugar that I boiled and made into a 1 gallon batch or so. I added some baker's yeast and it is still currently fermenting. The OG was around 1.08 and the gravity is currently around 1.02 or so (it still has a little bit to go). This past weekend I added some...

:p I could keep it out in the living room for a lower ambient but I have a cat and a dog that I am afraid will be mesmerized by the bubbling. High temperature, I think, is more bearable than dog/cat flavored beer!

Yea, I think this is what I am going to do. Thanks for the input everyone!

Ambient unfortunately -_-

WL500 - Trappist Ale It was at high temperatures from the start. I live in a pretty small apartment so I normally use my guest bedroom bathtub to keep my fermenters cool-ish but being that it is being used I have to keep my brews in my laundry room which has higher temps.

So, I have done a lot of reading and have read that if you ferment your beer at higher temps (75 or so and above) that there can be some really alcohol-y flavors in your beer that will/can diminish with some sitting and waiting. So, aside from these alcohol/burn flavors, what other downsides...

No worries. It's a natural part of the fermenting process. Just because the airlock isn't bubbling doesn't mean the yeast aren't doing their job. Let it sit for 2-3 weeks total and then go to bottling. RDWHAHB! :mug:

I already have 2 primary's but I might pick this up to expand my collection! Thanks for the post!

Best to let bottles age at around room temperature and then put them in the fridge an hour or two before you want to drink them.

I just have SWMBO fill the bottles and I wing-cap them right away. Goes plenty fast.

My brews have gone just fine with using tap water. However, if you happen to be in an area that has less than desirable water taste then you might want to do the whole "boil" thing.

Pour back and forth from the brew pot to the fermenter a couple of times. Shake the fermenter. Stir the wort in the fermenter vigorously. Shake some more.

I have been to Hop To It Homebrew ( http://www.stompthemgrapes.com/ ) in Fort Collins and they have a decent selection of stuff. Also, http://www.google.com is a good place to check out.

Aside from the possibility of contamination, you should be fine. The whole idea behind the Airlock is to allow the gas to escape while keeping the wort's contact with the outside air to a minimum, so if you released any gas it is stuff that was getting released anyway.

So, I don't really know how this will sound so if it sounds dumb, let me know. I brewed my 2nd batch on 2/19, it was an Imperial IPA. Everything went fine on brewing day and I let it sit for a week. The recipe called for dry-hopping so after 1 week (on 2/26) and after the gravity was stable...

I got a good laugh out of this. I have no idea what you would need to do but it is a good story nonetheless. XD!

Glad we got some true clarification!

I bought one right before my second batch and am really glad I did.