Recent content by kozydogg

this won't pull up for me. anyone else have this and could send it to me? or re-post it? thanks!

I agree about it warming. Also, when my stout warms the smoked malt becomes much more pronounced. Maybe there's a correlation...

what's a biab? edit: brew in a bag. got it.

haha well .5 lb is the most i've used in a stout, and though I like it, .5 lb is the most i'd ever use. So I think I'll tone it down just enough to still get that subtle complexity, and hopefully get rid of that soy sauce smell as well.

Thanks guys! That prob explains it. I brew almost all my stouts with some smoked malt (i like the complexity it brings), but I rarely use it in anything else. Hence, why it is only being detected in my stouts. I like the charcacter it gives, but I guess I'll tone it down to about 5 oz. next...

does anyone know if buying this accessory kit is necessary when purchasing the beer gun? http://www.northernbrewer.com/brewing/beer-gun-accessory-kit.html

Ok, so I've brewed many stouts and twice now I've had two different people tell me it smells like soy sauce. The first time it was my friend (he smelled it pre-bottling) and the second time was my sister (she smelled it post-bottled, in the glass). Now, I've never thought it smells or tastes...

If you guys have the ability to recirculate, I would suggest that. REALLY helps efficiency imo. I consistently get 93-96% efficiency w/recirculation and a 50-60 min (fly) sparge. Oh, and I also stir my mash often as well. But I never stir within the last 15-20 min.

Here is a survey I found on some new brewery's logo. Thought you guys might want to check it out. http://www.surveymonkey.com/s/Y9HD65N

That's an interesting experiment. I've already bottled the beer, however. And regarding the infection...I suppose it's a possibility, however I've been brewing for 5 yrs and have never had an infection. I guess there's always a first for everything though haha... (but I really doubt it's...

hmm, maybe i'm not identifying what the taste is properly. I've never actually had someone hand me beers with KNOWN defects and go "ok, this one is DMS, this one is Diacetyl..." But something is def. off. But from the descriptions of all the known off-flavors, it is closest to a sweet corn...

Well I know the dif. between the two, but I'm not 100% sure which one it is. It has a very sweet corn type taste to it, but when it was fermenting I could smell it and it smelled (to me anyway, could be wrong) a little like apple. But i'm about 85% sure it's DMS.

Hmm, could be? When I brewed this recipe last, I was in AZ. I knew the water report and adjusted with minerals. I am now brewing in Vermont. However, I know* this water is better as it is clean, tasty, well water. What the mineral content is, I'm not sure. I do however add 5.2 pH...

Ugh. So I just brewed a blonde ale and there is a very high level of DMS (I believe that's what it is. There's a slight chance that it could be acetaldehyde). I don't know what is causing it. I've brewed this recipe before and did not have this problem. Also, it is pretty cloudy, and I used...

OK, so here's my situation: Pretty much every single brew I get good efficiency, but my actual O.G. is almost always lower than my target OG. For example, I will compare the last two brews I made. 1st brew: I got a pre-boil gravity of 1.055 at a volume of 7.3 gallons. This equals 93%...