Recent content by teej_810

I entered my SmaSh vienna/galaxy into a couple competitions under American Pale Ale category. It scored anywhere from a 30-33 on all score sheets and I need some help on how to fix some of the common flaws that were mentioned. The most common comments were: 1. needs more malt flavor/complexity...

Just signed up. Username: livefreeandbrew. I don't really have a chemistry background but it's free and I'm sure I'll get something out of it.

Got it!

When I enter my water profile on bru'n water on the input page, the ion balance results say "water report is unbalanced". I've checked my numbers multiple times so is there a part of my water report that might be out of the norm of where it should be based on the other numbers? Otherwise how...

Ok like many newbies getting into brewing chemistry, I'm getting more confused the more I read posts and articles about it. I have beersmith so I plan on using that to calculate my additions. I just need a couple things cleared up to help me be more confident in this before I start my next brew...

Duclaw brewing in Virginia has one. It's amazing. It's like drinking a cake. I'm also wondering how they get the peanut butter flavor too

What do you guys use for an accurate digital thermometer for all grain brewing? i recently lost faith in mine. here's what happened: my last brew day i came to the realization that the digital thermometer (a cheap on $20 from Target) may not be so accurate. In the middle of the brew day...

Whenever I visit DC I always make a trip to Mad Fox which is just outside the city. Awesome beer which I highly recommend!

Rogue Maple Bacon ale. sounds good but it left a bad taste and feeling in your mouth and stomach. l love bacon but its not something you put in a beer.

just curious as to how many gallons people boil for the wort. do you do a partial boil of 2.5 gallons or a full boil? i know its better to do a full boil and i'm debating whether or not to upgrade to a bigger brew pot for the bigger boil.

just wondering what if any the differences in the final product you get when you use dry malt extract or the liquid syrup extract:confused: on some of the kits i get from northern brewer (smashing pumpkin ale) they use both dry and liquid extracts but i dont know why and how it effects the beer.

i've had some pretty good beers that have aged in the bottle for months but nothing beats kegging. when i give beer out and have to clean and sanitize bottles to fill i'm reminded how much i don't miss that process

fermenter. ambient temp never gets above 70 right now. (live in new england)

goood replies eastside. very good info. i always known that hefes and wheat beers will have this estery taste but this is kinda too much for me. i'll let it age for a bit and see what happens but right now i"m not looking forward to drinking this one. i only decided to brew this cuz i liked sam...

definitly not fermenting too warm. never got above 68, mostly around 64. i used wyeast 3068