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I'm currently in IT, but want to become an assistant brewer. You guys have any tips, warnings, anecdotes for me? For those of you in the industry, how did you get your foot in the door? Thanks!

About to bottle my scottish ale and it smells like rotten shrimp. I've attached a picture of what it looks like in the primary. Infection? Advice? Thanks!

Was wondering, what do you think is the most popular craft brew style? I was thinking IPAs, but that may just be what I buy the most.

Recipe Type: All Grain Yeast: Wyeast - Northwest Ale Batch Size (Gallons): 5.5 Boil Size (Gallons): 6.394 Original Gravity: 1.064 Final Gravity: 1.016 IBU: 41 Boiling Time (Minutes): 60 Color: 36.0 Efficiency: 65% 12 lbs 2-row (US) 12 oz Cara-Pils/Dextrine 12 oz Caramel/Crystal...

If you're using 55 gallon drums to brew in, do they have to be stainless steel? As opposed to just steel. If so, any ideas where to get the stainless ones? They aren't cheap.

Second time I've dry hopped. Using pellets and done when racking to the secondary. Hops first, rack on top. A layer of hops forms on the surface. What can be done to prevent this? Or is it normal/ok? I read somewhere that I can rock the carboy/better bottle gently to settle them...

Brewin a cream ale, OG came out at 1.032.... should have been 1.052. Poor conversion, right? Is it worth fermenting? Anything I could do at this point to make it better?