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I'm still trying to figure out the source/classification of some odd flavors in my beer. If you had to rule out or focus on some classes of off-flavors which would you not worry about/worry about if the off flavor disappears as the beer warms up? My IPA tasted great shortly after bottling...

Ok, back on August 29 I brewed my first five gallon batch, a fairly simple pale ale using Chinook (.5 oz at 14%) for the bittering and Cascade for flavor and fermented with US-05. The wort was 70ish degrees F when pitched and I placed the carboy in a Cube cooler with ice bottles keeping it at a...

Well for my third brew this past Sunday (10-10-10) I couldn't help myself and decided to wing it with a beer of my own design (though I felt pretty safe with the recipe as it was structured closely on other recipes both here and in Palmer's How to Brew and using Hopville's Beer Calculus), this...

Just wanted to make sure I'm doing this correctly (on for example beercalculus). So I'm brewing a five gallon batch of IPA with an original gravity of 1.070 but I'm only boiling three gallons AND I'm doing a late addition of half of my extract (which makes my boil gravity much lower)...

I drank the Dogfish Head Punkin mixed with a Sierra Nevada Porter other than the mix is delicious (and then drank the second half of each mixed again just so...)... (on a side note, any pumpkin and porter on hand mixed so is better by far than the sum of the two) Don't ask me why I then drank...

Is there any particular reason to take a original/beginning gravity reading of an extract beer? Even the specialty grains are easily calculable based on the amount used.

I need a full ounce of bittering hops for an IPA recipe. I have half an ounce of Chinook already, think it would be ok to add half an ounce of Columbus (Tomahawk) I also have to make up the full ounce?

I will be working on an extract with steeping grains American style IPA recipe soon. I like IPAs with a lot of amber color rather than paler versions, should I target a deeper color only with specialty grains (i.e. one pound of crystal 60 rather than a half pound)? Add a bit of a deeper colored...

Halfway there for the first batch (the dip tube worked great and wand on the spigot worked beautifully!):

Munich LME is available from my LHBS. Would it replace an equivalent amount of the actual grain in a AG recipe when converting to extract? For example, if an AG recipe called for 25% of the grain bill to be Munich would you replace 25% of your LME with Munich LME for an extract version?

Having only brewed two batches and not even bottled one yet my experience with hop plugs is limited. I've used Chinook, Cascade, Horizon and Willamette. The Chinook, Cascade and Horizon were all very fresh seeming and nicely green. The Willamette however while still green were more of a dried up...

Well, managed to get my second beer in the fermenter today (must say this brewday was less stressful and more enjoyable than the first). It's John Palmer's Port O'Palmer Porter, meant to mimic Sierra Nevada Porter. Man those chocolate malts smelled good while they were steeping! I took the...

So, in a little over two weeks I'll be bottling my first batch of beer. On brew day I used my bottling bucket for sanitizing a few items and discovered it had a big black scratch inside it (caused by a pen perhaps?). I honestly don't know if it was there when I bought it as the kit was all boxed...

Woot! My first beer (a simple pale ale recipe) is really beginning to smell like actual beer! :ban: I placed it in primary Sunday evening, had activity by Monday morning, vigorous fermentation by Monday evening and today it appears to be starting to slow down just a bit (a bloop in the S-lock...

Well, after a more strenuous first brew day than I expected I have a pale ale in the carboy sitting in an Igloo "Cube" fermentation cooler at about 70 degrees at the moment. It was John Palmer's "Lady Liberty" pale ale recipe with the bittering hop swapped out for Chinook instead. First...

Well I bit the proverbial bullet and bought my brewing equipment today (after dithering for a number of years). I now have no excuse not to begin brewing soon. I'm working on an IPA recipe but with Fall approaching I almost want to try a porter instead (hmm, pumpkin porter...). One thing that...

Hello all, I've been a craft beer fan for a number of years. I particularly love APAs, American style IPAs, Oktoberfest style lagers and robust porters (truthfully there are few styles of beer that I have tried that I don't like). A number of friends of mine home brew and I figure it's about...