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Thanks to everyone for the amazing responses! Great advice: Thanks! I grab water from my tap and bring it to a boil, then cool it down to appropriate temperatures. So, ideally, the chlorine should be gone. I live in Winnipeg, Manitoba, Canada, and our water is is really average/neutral, my...

Thanks for the scrubbing technique, I'm hoping to enter the world of kegging soon! The Match Stick IPA's "ambient temperature" (temperature of the water), I don't know the fermenting temperatures, was usually around 60*F, although I couldn't monitor it all day. I added ice packs at around...

Hah, great advice! I'll just drink this beer through a straw. But really, will it clean up?

After a 12 days of fermentation I dry hopped my beer and during the process I noticed a strong sulfur smell from the beer. Here is my recipe OG: 1.054 10 lbs Maris Otter 0.5 lbs Cara-Pils 0.5 lbs Caramel 45 1 oz Magnum (60 min) 2 oz Amarillo (0.5 5 min; 0.5 0 min; 1 oz dryhop) 2 oz Citra (0.5 5...

Thanks for that, that was really clear! It never occurred to me that the cold crash would create a suction. Cheers! :D

Hey everyone! I've spent the last 2 months not posting to the forums because there is such a wealth of information on the site! Thanks! I bought some older (October 14/14) Wyeast 1272, American Ale II, for cheap at my LHBS and I planned to use it for an IPA. I made a 2L starter with DME @...