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Ok, so i ordered the AHS gold seal chocolate stout kit, and brewed it up (smells amazing btw, if you like chocolate stout, i'd tell you to try it from the taste at partial fermentation). OG was 1.080 (really high, i know). It fermented like mad for about a week, but then it got colder than i...

So my first batch is in bottles. I popped the top on one last night to see how things are progressing... My stout REEKS of banana's, and tastes of it.... and i AM NOT a fan of banana's. Is there anything i can do to get rid of the banana? Thanks in advance.

So i know there are lots of spread sheets to help with this. I'm just a little muddled on the details. Getting ready to start another 1g batch of cider (i've been doing these to tide me over while my feer ferments and bottles), and i want to shoot for a higher ABV and actually plan this one...

Bought myself a nice kit off amazon (lots to be desired, but enough to get the job done), and embarked on the adventure. I just finished on my first boil and have my wort sitting in the sink cooling right now. Grabbed a Irish stout kit by Mountmellick from the LHBS. Also ran into a fellow...

Trying to put together a quick batch of cider (not looking to get super technical, im a fledgling). Grabbed a 1 gallon glass jug, stopper, and airlock from the LHBS and have it sitting in sanitizer right now. Got 1\2G of pasturized organic cider. I saw a recipe back that was 1\2 cider 1\2 water...

I've finally gotten myself a kit, and i'm about to endeavor to brew my first batch, and having town water, i'm going to have to get the chlorine out of the water. The 2 methods i've read up on for this are boiling (heard 15 to 45 minutes) or using campden tablets (which to my understand reacts...