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It will certainly have a mobile version. While I'm not sure yet if this will be part of the initial release it will certainly come shortly after. Initially I was going to focus solely on the core competency of the application which in my mind is, give the user the ability to create, store and...

Hello all, Not a frequent poster on homebrewtalk.com but am constantly reading through various threads. I'm a home brewer and a software developer by trade. I've tried using BeerSmith in the past but was never 100% satisfied with the experience. Don't get be wrong, it's a very powerful piece...

The gravity is now down to 1.028 and seems to be steadily dropping. It smells much better and tastes only slightly sour though I'm now starting to think that smell/taste might just be the taste of the young hops as it's more of a fruity smell/flavor than a purely sour smell/flavor.

So I checked it again today and the gravity dropped to 1.045. I guess I'll let it go to completion if it continues and taste it then. If it tastes a little sour once it's completed will this mellow out with time?

This is what the beer looks like http://cl.ly/1z3l0I0d41461i3V2p1v I just had a taste and it is tasting sour. So peoples best guess is dead yeast and a lacto infection at the same time?

Yes I recently calibrated my hydrometer. So it seems that maybe the lacto infection took over and that is what is producing the krausen and gas? I'll give it a few more days and take another hydrometer reading but this isn't looking good.

Yes wort was around 75 degrees when I added my yeast. I used a vial of White Labs California Ale yeast in a starter. There is definitely krausen and the airlock is bubbling every 30 seconds or so still. Would a lacto infection inhibit fermentation or just cause contamination?

I made an All Grain American IPA from Austin Homebrew Supply, this one, last Wednesday (5 days ago). I hit my mash temperature and my original gravity was spot on but upon checking on it today and taking a gravity reading it's still at its original gravity (1.060). On top of that the beer smells...