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Hey guys. So I just force carb'd my red IPA. 30 psi at 33°F for 24 hrs. Came out lovely! Anyway, I have a few questions: So since I carb'd it at 33 degrees, if I were to serve it at say 42 degrees would it be foamy? Or do I need to always serve at 33 degrees? If I want to ultimately serve at...

So i wanna do a smash ipa. One of my favorite beers is a smash with pilsner and mosaic (Yellow Rose). I'm a beginner, and have had some alcohol heat in my first two brews ( i think it's bc i fermented too warm, but who knows?) But i now have a mini fridge with an STC1000 and want to have a...

Hey all, I just hooked up my STC-1000. What would be an ideal temp in my mini fridge? Somewhere around 60 degrees during vigorous fermentation? Maybe bump it up 5 days in? Thanks!

So i keep my house around 74 degrees during the day. My first three brews had a warming diacetyl taste to them, and i think it's bc of the warm fermentation temp. Maybe because i didnt hydrate my yeast? I use a brewdemon fermenter, so it's kinda hard to do a cold water bath with a wet tshirt...

Hi all, new homebrewer here. My second beer, (first all grain) is an IPA. I used Citra and Mosaic hops, and dry hopped for 5 days. I wasn't expecting it to smell like the best of the best, but also wasn't expecting it to be almost devoid if any aroma at all! Thoughts?