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I have been fighting against bacteria and losing. When I go to bottle I use 3/4 cup corn sugar in 1 pint of water. After a few weeks my "smelly brew" (a bad perfume) gushes out of a room temperature bottle, when opened. Just want to be sure: I believe it is an infection or is it too much...

I am at the end of my rope. Three kits - different brands different types same yucky smelly result. Last attempt: Irish Red remained in primary ferementer (glass carboy) in a closed closet, it did not move. It bubbled up like a charm for 7 days. I then bottled at day 10. I knew at the...

Is a secondary fermenter a must? Is it always better to use one? What are the drawbacks to not using one? John

Please Help: I have been working on my first batch (american pale ale). It spent 10 days in the primary fermenter. I then racked it to the secondary fermenter. At that time the brew smelled great. I waited 6 days at 60f then went to prime and bottle. At that point the brew smells...