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Does anybody have a cure for keeping the inside of a small refrigerator dry so my beer labels stop peeling off? It’s a cheap Sam’s fridge I keep at 50F for cellared bottles. Thanks. Brent Pensacola, FL

Thank you. Here’s the plan...I transferred the beer back into the conical and am bubbling CO2 through it. I’ll let it warm up to no more than 68F and will give it a few days. Fingers crossed.

Brewed Sierra Nevada’s Resilience IPA using Wyeast 1056 at 62F for Primary, then capped blow off at 1.024 and finished fermentation under pressure. FG was 1.014. At kegging time, I’m noticing a slight sulfur smell. I’ve read this is problem when fermenting on the colder side with 1056. Is there...

Yup. Lesson learned. I even added half of what I thought I’d need. Oh well, I’ll let this batch sit in the fridge while I brew another. Thanks.

Attempted clone of Sweetwater’s Goin’ Coastal and I added 2 oz of Brewer’s Best pineapple flavoring at kegging to 5 gallons. After carbing, the aroma and flavor is too much. Any way to subdue the pineapple a bit? I don’t want to drain pour it because it’s otherwise perfect. Maybe the flavor...