It is a very distinctive taste, it doesn't belong there. If I know the tap room is one I know cares, it will say something. Occasionally, the reaction is as if I've insulted them.
I once read an explanation of the fungus/bacteria that can grow/accumulate in a tap, but don't remember the...
I boiled the priming sugar. But the foaming was apparent even when I racked the beer to anew carboy (to take it off of the spent yeast) before adding the primer.
Bargain Fittings: How was the final carbonation?
In the primary, the temperature got as high as 79 (in a cool area of about 60F) which is normal for Belgians. In the secondary & tertiary, temps were in the low to mid 60s. I used idophor iodine as the sanitizer for all but the bottles (which were sanitised in the dishwasher with about a...
Hi all. I bottled a Belgian Strong Golden last weekend and it was very foamy.
I had to cover the bottles with sterilized caps to let the foam dissipate before
I could finish filling the bottles. In my 14 years of homebrewing, I've not
previously encountered this issue.
When I think back to...