Recent content by IBrewBeerInPortland

im fermenting at around 72F, the first batch i made had a smell that was twice as strong as my most recent batch. I think i'll do what dkershner said and just be patient, and wait it out. Thanks for the help guys, ill sleep better tonight!

Ok so a couple weeks ago i made an all-grain wheat beer and used WLP300 yeast. After a day it smelled like rotten eggs and stunk up my whole house, i let it sit for about a week and decided to throw it out becuase i tasted the beer and it tasted like vomit. A couple days ago i decided to try...

Ok ya'll, i have a question for you. is there a quality difference if i boil 2.5 gallons with the malt and hops and add it to the carboy which has another 2.5 gallons of water. Or If I just boiled the malt and hops with the whole 5 gallons of water and put it in an empty carboy.

Cool, thanks for the help everyone. and that beersmith thing is awesome!

haha that didnt work out so well, with all the math and having to get bailed out of jail, i think ill try jiveturkeys way. My recipe was a simple amber ale cuz i was broke when i made it. 5 lbs dry amber malt extract 1.75 Oz cascade hops 1 Oz willamett hops 1 tsp gypsum english ale...

ok first of all, hello fellow homebrewers. I'm still new to this whole thing so i hope this isn't a stupid question. So i forgot to check the gravity of my beer before fermentation, and also forgot to check it after. Is there still a way to find the alcohol percentage of my beer even though...

Hello everyone in Portland! I have only brewed a phew batches of beer but im getting very into it and have been researching a lot. Im stepping my game up and moving from all extract to partial grain/extract. Hope to get some good info from this site and look forward to talking to ya'll!