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https://www.rackers.org/calcs.shtml Try this out.

http://draftmag.com/brettanomyces-lactobacillus-pediococcus-beer/ Can't say I've made any beer with that... But isn't lactobacillus supposed to smell sour?? There are quite a few yeast styles that smell terrible while fermenting.

I'm a HUGE fan of not having to think too much. There are some great kits at numerous different online brew stores; or even a local one. It's a great way to get started so you don't get discouraged, and/or go through a bunch of experiments that may or may not fail. Step by step instructions...

Make a starter with it. The yeast will tell you if it's good or not.

I did a Pliny Clone a while back. It was one of the best home brews I'd ever done. You'll definitely enjoy it. And YES.... SOOOO many HOPS!!!

Honestly, to me it's more about the style than what it's in. I brewed a blond ale and killed it in a weekend with by cousin. But I'm not gonna sit and drink 5 gallons of Imperial Stout in one weekend, not matter what the vessel is. Some people may. But not I. That's a lot of damn Calories!!

Welcome. Definitely plenty to learn from this site.

I dont see anything alarming.

I hope to be brewing this weekend; if I can ever get home from work!! Hope to be doing an American Lager, and then my cousin is bringing the ingredients for the Uncle Crunkel Dunkel that I found in the recipe sections.

Sugar + Yeast = Alcohol. You'll make alcohol every time. That's the easy part. Making that alcohol delicious is the challenge.

Pretty damn good if you ask me. Since you spent so little, you should have plenty left over to add electronic controls :ban:

I switched to plastic about a year ago after reading this thread. With kids running around and the wife helping here and there.... just not worth the risk.

I would bring your temp up to about 70°F/21°C and let it clear up the sulfur smell. It may take a week to do this, or could take a few days.

So, your harvesting wild yeast? If that's what your trying to do, then I really wouldn't worry about hair. Lot's of wild yeast are going to give you punget, leathery, even sour flavors. So if your not looking for that, don't waste anymore time. Also, if your not willing to put any money...

I used some one time to make a starter that has actually turned into a solid block, lol. Came out just fine.

Just curious, if you have the ability to ferment at 60°, why not just go 5-10° lower at normal Lager temps? I'm guessing to get to 60° you already have some sort of controlled environment. That was definitely a VERY interesting article though that NorthwestBrewman2013 posted. And Helles...

You ABSOLUTELY can!! I personally would chill it before I decant though, just to be sure all of the yeast has fallen. Then let it come up to room temp, and add more Wort.

You will find 1000 different ways that 1000 different people do differently from each other. You may have a brew that you like better fermented at higher temps. Or one that keeps cool the whole time. Each situation is unique. But the typical fermentation temps are a great place to begin...

I would suggest (off of what it seems your asking) TWO large deep freezes that you can put an external temp controller onto. The Inkbird is a great product. You could have one for Ales and One for Lagers. This would give you two very consistent temperature controlled fermentation chambers to...

Being a snob in any aspect of life is annoying. I drink whatever, whenever... not a big deal. If a friend offers a Natty Light, I drink a Natty light. I'm not going to be a rude prick and try and make him feel inferior. That would not only be a ****** move by me, but would show insecurities...