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I thought I had nailed this all grain recipe. It has a rotten fruit nose, a slightly sour taste. I don't know if I'm trying to make it taste like something it's not. crisp pale malt 9.5 lbs Crisp crystal 60. 4 oz. Dingmanns aromatic 4 oz. weyerman roasted barley. 0.25 oz. Warrior 6 aau 60...

Sitting here in Hoover, Alabama enjoying a Heady compliments of my dear road warrior brother, and after pouring it up and enjoying several wonderful sips I start reading the can. "drink it from the can" it says. Hmmm? What about all that nose in the glass etc? But wait there's more. The dude on...

I think I'm doing everything right, cleanliness, temperatures, etc. I bottles or legged I seem to have a common tang/sour taste that I would really like to get rid of. Maybe 4 or 5 batches have had this characteristic. My hypothesis currently is that I'm sloppy with the racking cane and...

First try at putting a keg of vanilla porter in the kegerator. Got it slow carbbing at 12.5 psi. Temp is at 44 deg. All good. Just wait for the aging and the bubbles. But then i notice the instructions say after secondary let it age for 30 days at 65 deg. What would be the differences achieved...

My second brew ever, its a Sam Smith Oatmeal Stout clone, partial grain extract. Left it in the primary for two weeks, the racked to the bottling bucket and bottled. Looked great, smelled great, tasted great. First mistake: stored about a case in my bedroom closet. This is 9 days after...

I am anxious to move from extract to all grain. From reading many posts here it sounds like a common batch size is 10 gallon. I do 5 gal now. If I go to 10 I'm thinking I will not only have to add a lot of new equipment but will also have to go to kegging. I'm thinking I just take one step at a...

Have an oatmeal stout from an extract kit in the fermenting bucket. Wasn't planning to go to secondary, just leave it where it is until bottling time. The directions I'm following say leave it in the primary for two weeks. My question is, would I gain anything by leaving it for another week or...

What is the purpose of this cap?

Noob at work: racked to the bottling bucket, jammed the racking cane right into the yeast cake. Didn't want to get a lot of that in the bottling bucket so I stopped wen I got close to the bottom of the Carboy. Added the priming sugar and bottled. Now I'm looking at the Carboy and thinking I held...

Have had my Oregon Original IPA in the secondary for almost 3 weeks now, plan to bottle Saturday. Moved it into the kitchen Wednesday. Started noticing a garbage odor Thursday, did not think it was the beer, but have eliminated everything else I can think of. Don't smell it when I put my nose to...

Have an IPA in the fermenter, it's day two. I have it in a water bucket with a wet t-shirt over it. The kit says ferment at 68-70 degrees, this morning I measured it at 64. I know the yeast can slow down with lower temps, but is this too cold? Wondering if I should take away the t-shirt and just...

What are some of your favorite beers to pair with BBQ? I'm wondering specifically about pulled pork & ribs! Cheers!

Things have changed a bit since then! Doing an Oregon Original IPA, grain bag, three stages of hop addition? I don't even remember adding hops back then. Just need to get it safely into the bucket and I can turn my attention to the butts on the smoker!