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yeah i've only brewed a dozen or so batches but i've never had the rhino fart situation. now that i think of it the only other wheat beer i made i used rogue pacman yeast, so that may be why it didn't get stinky.

ha rhino farts. great. well it has gone away and this stuff is ready to bottle. thanks for the advice. i have no idea how this stuff is gonna turn out. anyone else have any experience with brewing with lime? i added more lime zest and some kaffir lime leaf in the secondary

this isn't the exact recipe i had planned, but i spilled some of the grain while measuring it out so i had to modify. (don't brew while high). anyway i really was going for a classic american pale ale with a slight amount of roastiness. we'll see how it turns out in a month or so! Black Sheep...

so i brewed a batch of witbier beer a week or so ago. it's been in the primary, and i opened it tonight because something smelled off. when i opened the lid the beer smelled like dog farts (well, very sulpher-y). it has been in the fermenter longer than i wanted it to be, because i was waiting...

i just had my first kumkwat. i think using kumkwats in beer (probably wheat beer) would be great. how would one go about putting kumkwats in beer?

i guess i forgot to add that i'm doing a mini-mash with the grains and some 2-row via http://***********/component/resource/article/511-countertop-partial-mashing everyone always says you're not supposed to use roasty malts like chocolate or black patent, but i see so many recipes with them in...

so here is the recipe i think i'm going to brew: The German Assassin 4-C Schwarzbier (Black Beer) Size: 5.0 gal Calories: 181.06 kcal per 12.0 fl oz Original Gravity: 1.054 (1.046 - 1.052) Terminal Gravity: 1.014 (1.010 - 1.016) Color: 24.07 (17.0 - 30.0) Alcohol: 5.35% (4.4% - 5.4%)...

thanks for the input. i've already eliminated the brown sugar. i'm not even sure why i had it in there to be honest (i've been working on a bunch of different recipes at once). while i do like roasty beers, i don't want this to be roasty. does anyone else have input about the dark malt extract...

here is a schwarzbier recipe i am working on. i'm hoping to brew it soon and was looking for input. i'm still an amateur, but i've come up with a couple decent recipes. i don't have the ability to lager, so i'm using german ale/kolsch yeast since it is supposed to be a clean fermenting yeast...

selling our homebrew sounds like the best job ever. while i'm sure it's not impossible, it is definitely improbable/a huge pain in the butt to be successful at it. i just finished watching the movie 'beer wars' and highly recommend everyone watch it, especially if you really truly desire to open...