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Thanks all! Re: the pasta insert lautering - yeah, I live in a studio apartment (390 sq ft) so I need my kitchen to look like a kitchen, not a mad-scientist brewhouse! I don't like one-task equipment in there. Re: fermentation temperature - I live in a basement apartment in Seattle, where the...

Yesterday was my first brew day. I think it went relatively well, although be on the lookout for the ubiquitous "my fermentation is stalled" thread in about 24 hours! I kid, I kid. I brewed an ESB, by the way. It's totally normal to organize your ingredients like this, right? Right...

Just call the beer Dead Bee Stout. Don't tell anyone why.

Thanks for the help everyone. I guess I was just expecting them to be much greener. As for the scent, I can't say it is as bright, floral, or enjoyable as sniffing a good IPA. But I can't say it smells like "cheese and ass" either. Somewhere in between is okay I hope!

Hello all! Rookie brewer here who just received my first ever batch of ingredients. Because I am new and still in worry-wort (ha!) mode, I wanted to get some feedback on the freshness of my hops. They are a lot more straw-colored than I thought they'd be, but I don't know if that's normal...